HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat grill to 425°F Stir together honey, lime juice, chili garlic sauce, sesame oil and soy sauce in a medium bowl. Remove 2 tablespoons and brush over chicken. Place chicken on hot grill and cook for 8 minutes or until chicken is cooked through. Remove from grill and let cool slightly. Cut into bite-size pieces and stir into sauce; refrigerate for 10 minutes or up to 24 hours. To serve, spoon chicken into lettuce leaves and top with almonds, cilantro and green onions.
Butter must be highly softened but NOT melted. I'd recommend leaving it out in a safe area for about 20 minutes. With an electric mixer, cream the butter with 1 cup confectioners sugar and the milk. Beat in the Nesquik and vanilla extract. In small increments, beat in the rest of the confectioners' sugar. For a stiffer frosting, add a little more confectioners sugar. This will ice about 24-36 cupcakes assuming you use about 2-3 Tbsp per cupcake. It's best to make this after you've baked and are ready to use it because refridgeration will cause it to set and make it practically unspreadable.
In a large saucepan, heat oil over medium heat. Add onion, peppers and garlic and cook until softened- about 5 minutes. Stir in carrots, tomatoes, kidney beans, chickpeas, broth, tomato paste and seasonings. Simmer over medium low heat, covered for about 30 minutes. Stir ocassionally. Add beans and cook until heated and tender. Serve with soft polenta, couscous or mashed potatoes. Spinkle with cheese.
FOR THE CHICKEN RUB: In a small bowl mix all the ingredients together and use for the grilled chicken. You can store extra rub mixture in an airtight container for up to 6 months. FOR THE CHICKEN: Preheat your grill to medium-high heat. Rub the chicken and its cavity down with the vegetable oil. Season the chicken with rub mixture, remember to season the cavity. Pour out 1/4 of the beer and sit the chicken on top of the beer can. Place the chicken in the center of the hot grill and cover. Cook the chicken in the center of the hot grill and cover. Cook the chicken for 1 to 1 1/2 hours, or until an instant-read thermometer registers 165°F Once cooked, cover loosely with foil and let rest for 10 minutes before carving.
Set oven to 400°F. Line muffin cups with paper baking cups. In a bowl, blend together melted butter and brown sugar using a wooden spoon. Whisk in eggs, one at a time. Stir in vanilla, milk and orange juice. In another bowl, combine the flours, orange peel, baking powder, cinnamon and salt. Make a well in the dry ingredients, and pour in orange juice/milk mixture. Blend JUST until combined. Gently stir in cranberries. Divide batter between prepared muffin tins. Bake for 22-25 minutes, or until muffins test done. Turn out on a cooling rack. Note: These muffins freeze beautifully.
COOKIE DOUGH: Cream butter with sugar until fluffy. Beat in eggs, one at a time, and almond extract. Stir together flour, salt, baking soda and powder; gradually stir into creamed mixture until well blended. Cover and refrigerate for at least 1 hour or until firm. FILLING: Meanwhile, mix together filling ingredients until smooth. ASSEMBLY: Using hands, roll heaping teaspoonfuls of dough into 1-inch balls. With finger, make indentation in centre of each; stuff with about 1/4 teaspoons filling. Pinch off dime-sized piece of dough; press over filling to cover. Reroll in palms to seal and smooth edges. Place 2 inches apart on greased baking sheets. Brush tops with egg white; press almond lightly into each. Bake in 325oF oven for 15 to 18 minutes or until light golden. Let cool on racks. Makes about 5 dozen.
Place the mushroom cap upside down on a cookie sheet. Spread the marinara sauce over the mushroom, and top with the remaining ingredients - just like a normal pizza. Bake in the oven at 350°F until the cheese melts and the 'pizza' is warmed through.
Season pork chops with salt and pepper. Heat oil in medium hot skillet. Brown chops for 2-3 minutes per side. Remove chops from pan. Saute onions and garlic in pan 2 minutes, until soft. Reduce heat to low, and return chops to pan. Spread the onions over the chops, cover and braise for 45 minutes.
Finely dice the carrots, celery and onion. Heat 2 tbsp of the oil in a deep frying pan over a medium-low heat. Add the diced carrot, celery and onion. Cook, stirring occasionally, until softened and slightly golden, about 15 minutes. Tip the contents of the pan into a bowl and set aside. Return the pan to the heat. Using the coarse holes on a box grater, grate the mushrooms, stems and caps. Add the grated mushroom to the hot pan. Let this cook over a medium heat, stirring occasionally, until all the water has come out of the mushrooms and has mostly evaporated. Add in the remaining oil and cook until the mushrooms have started to brown. Roughly chop the rosemary and sun dried tomatoes and add to the pan of mushrooms. Add the oregano, chopped tomatoes, soy sauce, balsamic, red wine, marmite (if using) and lentils. Fill the chopped tomato can with water and add that water to the pan too. Let simmer for 30 minutes, adding water if it's getting too dry. Season with salt and black pepper, to taste. Cook your pasta according to the directions on the packet. Drain and serve with the ragu on top.
Lightly coat a 9-inch pie plate with nonstick spray. Line a rimmed baking sheet with foil. Thinly slice 3/4 cup strawberries, set aside. Cut remaining berries in half; toss with sugar and spread on lined sheet. Freeze about 30 minutes until partially frozen. Crust: Process pretzels and sugar in food processor to make fine crumbs. Add butter, pulse until blended. Press evenly over bottom and sides of pie plate. Freeze 10 minutes, or until firm. Clean processor. Add sugared halved strawberries; process until pureed. Add remaining ingrediensts (except sliced berries); pulse until smooth. Transfer to a bowl, stir in sliced strawberries. Spoon into crust and freeze uncovered at least 6 hours. Wrap airtight and freeze at least 2 hours more. To serve, refrigerate about 15 minutes for easier slicing.
Put the sliced tomato in a bowl with ice water; absorb for about five minutes. Pour a little canola oil in a medium skillet and put it over medium-low heat. In a bowl combine the cornmeal with flour. Discard the sliced tomato from ice water, one by one, and cover lightly with the cornmeal mixture; fill out the excess. Put in the hot oil.
Sprinkle steaks liberally with Mccormick seasoning on both sides. Place steak into bowl and roll in olive oil so that its oil over and both sides. Cover with saran wrap and let marinade at room temperature for 30 minutes. Preheat oven to 450°F Place steaks in shallow pan and place 1 Tb butter on each steak as well as beef broth, thyme and rosemary. Roast until one side is browned/sizzled then turn over until other side is browned/sizzled. Leave a bit longer for well-done.
Preheat oven to 170C (340F). Grease a cake tin. Beat the butter with the brown sugar until smooth and creamy. Add the egg and continue to beat until smooth. Then beat through the mashed up banana; don't worry if there are some banana chunks in there. Combine the wholemeal flour, ground almonds & baking powder. Fold through the banana mixture until smooth. Then fold through the milk until all smooth. Spoon mixture into a greased cake tin and bake at 170C (340F) for around 40-45 minutes. Check it at the 30 minute mark cause you don't want to over cook this. The top should be nice and golden. For the frosting, simply whisk together all ingredients until nice and smooth. Add a bit more ground almonds to thicken it up if you like. Spread over cooled cake.
Preheat oven to 400 degrees. Cut each eggplant in half lengthwise then make shallow cuts in cut side at 1/2-inch intervals. Brush cut sides with 1 teaspoon olive oil and place eggplants, cut-side down, on greased baking sheet. Bake for 15 to 20 minutes until tender with fork, remove from oven to cool and reduce oven heat to 350 degrees. In a large skillet, heat remaining oil over medium-high heat until hot. Add garlic, onion and red pepper; saute for one minute until tender. Next, add rice through tomatoes, stir together well. Scoop out eggplant pulp from each halve leaving 1/2-inch thick shells and set shells aside. Chop pulp, add to rice mixture and mix well. Spoon mixture evenly into eggplant shells, sprinkle with cheese, cover and bake for 20 minutes. Uncover and bake an additional 10 minutes or until lightly browned. Garnish with more fresh basil and feta cheese, if desired.
Place 1 1/2 cups of the water and 1/4 cup chopped ginger in a medium saucepan. Bring it to a boil over medium heat. Reduce the heat to low; simmer 5 minutes. Remove from the heat. Add the remaining 3 cups water, salt, 2 teaspoons orange peel, 1 cup orange juice, 1/2 cup apple juice, honey, thyme and hot pepper sauce; stir well to dissolve. Cool 15 minutes or until room temperature. Place the chicken in a 1 gallon resealable plastic bag. Place in a large bowl. Add the brine. Press the bag to remove air; seal. Refrigerate at least 6 hours or up to overnight. Drain; discard brine. Gently pat the chicken dry. Meanwhile, heat the oven to 375*F. Place the chicken, breast up, in a heavy shallow roasting pan. In a small bowl, stir together 1 tbls. minced ginger, remaining 2 teaspoons orange peel and butter. With a spatula, loosen skin from the breast and thigh areas. Spread the butter mixture under the skin of chicken over breast and thigh meat. Bake 1 hour 30 minute to 1 hour 45 minutes or until internal temperature reaches 180*F. Place the chicken on a platter; cover loosely with foil. Let stand 10 to 15 minutes. Now remove the fat from pan drippings. Add 1/2 cup of water, broth, 1/3 cup orange juice and 1 teaspoons ginger to the roasting pan. Bring to a boil over medium heat, scraping up all the browned bits from the bottom of the pan. In a small bowl, stir together remaining 2 tbls. water and cornstarch; whisk into the sauce. Boil 1 minute or until thickened. Serve sauce with the chicken. Enjoy!
Preheat the oven to 180°C Place sultanas in a saucepan and just cover with water. Bring to the boil then simmer for 5 minutes. Drain and cool. Mix butter and sugar until light and fluffy, add lemon juice, grated rind and vanilla essence. Add the eggs one at a time, beating well after each egg. Add the both of flour and milk, then stir in the sultanas and candied peel. Pour into a well greased 21-23 cm square cake tin with the base lined with baking paper. Bake for 1 hour then reduce the temperature to 160°C and bake for a further 50-60 minutes, or until a skewer inserted into the centre of the cake comes out clean. Cool in the tin and store in an airtight container. Fruitcakes like this are best left for 12 hours before slicing.
Stir quickly; roll between wax paper. Bake at 450 degrees for 10 minutes to use prebaked crust; or, bake per specific pie directions. Makes 2 crusts.
In a large skillet over medium heat, crumble and cook sausage, potatoes and peppers until sausage and potatoes are brown. In a small bowl, combine eggs and milk until mixed well. Pour over sausage and potato mixture, stirring gently until eggs are cooked. Serve warm with toast, biscuits, or your choice of bread.
Rub dry rub into meat and let set overnight in the fridge. Sear meat in a pan in hot oil from the bacon until very well browned. Remove meat and set in a 5 quart pot. Place half of the carrots and onion in pan cook until caramelized. Pour half the sherry over to deglaze pan; stir in tomato paste, then pour over the meat in the pot. Cook remaining vegetables then add to pot. Put tomatoes in pot with meat along with chicken broth and remaining sherry. Add half of the potatoes. Cook on very low for 2 hours. Check sauce. If too thin, mash a few potatoes to thicken. Now add remaining veggies and white wine and cook for another hour.
Boil the balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring occasionally, about 18 minutes. Meanwhile, preheat the broiler. Melt the butter in a heavy large skillet over medium-high heat. Sprinkle the steaks with salt and pepper. Cook the steaks to desired doneness, about 3 minutes per side for medium-rare. Transfer the steaks to a baking sheet. Crumble the cheese over the steaks and broil just until the cheese melts, about 1 minute. Sprinkle with pepper. Transfer the steaks to plates. Drizzle the balsamic sauce around the steaks and serve.
Preheat the oven to 325°F. Line a half sheet pan with parchment paper. In a small bowl, combine the sugar, garam masala, paprika, salt, and cumin. In large bowl, whisk the egg white until foamy. Add the nuts and toss to coat, then add the spice mixture and toss to coat. Spread the nuts in an even layer in the pan. Bake until golden brown and dry, about 35 minutes. Cool completely in the pan on a wire rack, stirring occasionally to separate the nuts. Tip: The nuts will keep in an airtight container for up to 2 weeks.
Blend ingredients together. Rub on ribs and let sit 15 - 20 minutes. Bake in oven 350F for 1 1/2 hours. Take out of oven and place in paper bag to rest 15 - 20 minutes. Serve with BBQ if desired.
On a foil-lined cookie sheet, mix the broccoli with oil, salt and pepper. Roast at 475 degrees for 6-9 minutes, turning once. In the meantime, add garlic and lemon juice to melted butter. Pour mixture over broccoli.
Brown the ground beef in a skillet with the onion. In a casserole dish, combine the uncooked rice, peas, soup, can of water, salt and pepper. Add beef and onions and mix. Bake at 325* for 1 hour.
Stir all ingredients except the cocoa powder in a shaker. DO NOT SHAKE. Add a few ice cubes and strain into a glass. Dust with cocoa powder.
Prepare pasta according to package directions. In the meantime, add avocado, lemon or lime juice, salt, pepper, garlic powder, cheese, chili powder (and the optional liquid smoke, salsa, sour cream, tequila, onion, and olives if using) to a food processor. Blend until smooth. Adjust seasonings to taste. You may need a few tablespoons water to get it to blend smoothly. Stir sauce into hot pasta; mix until cheese melts and everything is warmed through. Serve with a margarita!
Dissolve the lime jello in the boiling water in a saucepan. Add the cold beet juice, grated onion, horseradish, salt and pepper, mixing thoroughly. Chill until slightly thickened to the consistency of egg whites. Fold in the diced beets and celery. Place into a large salad mold or into 8 individual molds. Chill for 2 hours or until set. Unmold to serve and top with a dollop of sour cream on each serving.
Heat oven at 350°F Melt butter and mix in graham crackers. Pat down evenly in a 13 x 9 pan (ungreased). Layer chocolate chips, coconut, butterscotch chips and walnuts. Drizzle condensed milk over top. Bake 30 minutes. Cool completely then cut into bars.
Combine ingredients in a large saucepan. Stir to dissolve sugar. Heat over low heat for 15 minutes. Serve hot.
Preheat oven to 400 degrees. While chickpeas are in a colander, pat them dry with a paper towel to remove excess water. In a large mixing bowl, toss chickpeas with the lime juice, olive oil, and seasonings. Place chickpeas in a single layer on a baking sheet. Bake for 35-40 minutes or until crisp and golden brown.
Place all ingredients in the Bread Machine Bowl except yeast, which you place in the yeast hopper. Press start and walk away until it beeps, which will be 4 hours.
Preheat oven to 400°F. Cream butter and sugar together until light and fluffy. Sift flour, salt and baking powder together; add alternatively with the milk to the creamed mixture. Add almonds and anise seed; mix thoroughly. Drop from a teaspoon onto a baking sheet. Bake for 12 minutes or until golden.
Also requires: 1 Wood or Metal Stake (at least 1" thick and 20" long), Heavy Duty Aluminum Foil, 1 Clean 30 Gallon Metal Trash Can. 20 Lbs. Charcoal. Mix poultry seasoning, salt, mustard, pepper and garlic powder in a small bowl and stir to mix. Remove giblets from neck or body cavity of the turkey and set aside for use another time (or gravy). Remove and discard the fat just inside the cavities of the turkey. Rinse turkey inside and out under cold running water and blot dry with paper towels. Season the bird with the rub, placing 1 TBS into the neck cavity and 2 TBS int0 the body cavity. Brush or rub the outside of the turkey all over with the olive oil and sprinkle it with the remaining rub. Put covered into refrigerator and let cure for 4 hours or overnight. Clear a 4 foot circle on the ground, using a shovel (do this on dirt, not your grass). Cover the circle with heavy duty aluminum foil. Drive the stake into the ground in the center of the circle, so it sticks up about 16" above the ground. Light the charcoal in a grill. Holding the turkey with the neck end at the top, lower it onto the stake. The tail end of the bird should be about 6" above the ground. Place the trash can over the turkey, keeping the bird in the center and resting the trash can on the ground. Shovel 1/3 of the coals on top of the trash can and the remainder around the outside; these should come 3 to 4" up the sides of the can. Cook the turkey until cooked through (1 1/2- 2 hours). Using a shovel, remove the coals and ash from the sides and top of the can. Lift the can off the turkey- CAREFUL- The can will be HOT! Transfer the turkey to a platter and cover loosely with aluminum foil. Let it rest for 10- 15 minutes, then carve and serve.
In a small bowl, whisk together the oil and vinegar; add oregano, salt, and pepper to taste; whisk and set aside. Rinse cooked macaroni in cold water; drain well and transfer to a large bowl. Add remaining ingredients to the macaroni; toss gently. Pour oil/vinegar mixture on top; toss gently. Cover and refrigerate a few hours before serving.
In a large bowl, mix 2 cups of flour, sugar, salt and UNDISSOLVED Yeast. Combine, milk waterand margarine in a sauce pan. Heat over low heat until very warm (butter does not need to melt). Gradually add to dry ingredients and beat 2 minutes. Add eggs and 3/4 cup flour; beat 2 more minutes. Stir in enough more flour to make a stiff dough. Turn out on a lightly floured board. Knead until smooth and elastic, about 10 minutes. Cover with plastic wrap and then a towel; let rise 20 minutes. Punch down dough. Form into round balls and place in greased pan. Brush with oil. Cover pans (loosely) with plastic wrap. Refrigerate 2 to 24 hours. When ready to bake, remove from refrigerator and uncover CAREFULLY. Let stand at room temperature 10 minutes. BAKE AT 375° for 20 to 25 minutes or until done. When done brush with butter and enjoy!
Spray a large nonstick skillet with cooking spray. Cook ham steak in skillet over medium heat for 3 minutes per side, or until golden brown. Remove ham from skillet and keep warm. Squeeze lemon over pan, scraping up brown bits from the bottom of the pan. Add butter to pan. Once butter is melted, add garlic, parsley and tomatoes. Cook over medium heat for approximately 5 minutes, or until tomatoes soften and begin to lose their shape. Spoon sauce over ham steak and serve immediately.
Preheat a large pan over medium-high heat. Saute the shallots and seitan in 2 T olive oil for about 7 minutes, until they have both browned. Add the Brussels sprouts and saute for 3 more minutes, adding a little extra olive oil if need be. Add the garlic, herbs, salt, and pepper, and saute for another minute. Mix in the sun-dried tomatoes. Add the vegetable broth and wine. Once the liquid is boiling, add the chopped kale. Stir the kale until it is wilted. Cover the pan, leaving a little room for steam to escape, and lower the heat. Simmer for 5-7 minutes. Taste and adjust the salt, serve immediately,.
Heat oil in large skillet over high heat. Add broccoli florets, mushrooms and carrots, saute 2 minutes. Add water, bring to a boil. Crumble in noodles (not seasoning packets). Simmer, covered, 3 minutes or until noodles are almost soft. Stir in beef strips and stir-fry sauce. Simmer uncovered 1 minute more or until noodles are soft.
Pre-heat oven to 350'. Saute onions and garlic in 1 tbs butter. Add in meat and chili powder and cook till meat looses color. In separate kettle cook corn, tomatoes and corn meal into a mush. Go slowly and stir as it will stick. Stir in beaten eggs, then meat mixture- add olives and mix until evenly combined. Put into a large 9x12 greased casserole pan and bake uncovered for 45 mins to 1 hour or until center is dried out and firm. If using cheese top last 20 minutes Topping Ideas: Salsa, Sour Cream, Hot Sauce.
In a large bowl, combine the cheeses, bacon, and seasonings and mix well. Spoon about 2 tablespoonfuls into each pepper half and roll in bread crumbs. Place in a greased 13x9x2 inch baking pan. Bake uncovered, at 325 for 15 minutes for spicy flavor, 25 minutes for medium and 35 minutes for mild. Serve with sour cream, dip or dressing.
Pre heat oven to 350°. In a small, non-stick skillet, brown pork chops in oil. Place in an 8 inch square baking dish, coated with non-stick cooking spray. Layer with sweet potato. Drizzle with butter. In small saucepan, combine orange juice, brown sugar, salt, ginger, cinnamon, and pepper. Bring to a boil, stirring constantly. Pour over sweet potato. Cover and bake at 350° for 30-35 minutes or until pork reached 160° and potato is tender. Remove pork and potato, and keep warm. Pour pan juices into a small saucepan. Combine cornstarch and water until smooth. Then, stir into juices. Bring to a boil. Cook and stir for 1 minute or until thickened. Serve over pork and sweet potato.
Add first four ingredients to a blender (you'll likely need to blend in two batches) and blend until smooth and frothy. Divide among glasses and top off each one with ginger beer. To make cinnamon whipped cream: Whip heavy cream until soft peaks form. Add cinnamon and nutmeg and whip until combined. Top each glass with whipped cream and gold sprinkles.
Mix all the ingredients together in a glass bowl. Place bowl over a pot of boiling water, but don't let the base touch the water. Stir constantly until a thick custard like consistancy is reached. Let cool and place in a container, or place in hot steralised jars for longer shelf life.
Preheat oven to 400F°. Trim fat from tenderloin; fold under 3 inches of small end. Rub the tenderloin with oil. Combine the breadcrumbs, parsley, pepper, and 1/2 teaspoon salt. Rub the tenderloin with crumb mixture; coat with cooking spray. Place tenderloin on the rack of a broiler pan or roasting pan. Insert a meat thermometer into thickest portion of tenderloin. Bake for 30 minutes. Increase oven temperature to 425F° (do not remove roast from oven). Bake an additional 10 minutes or until the thermometer registers 140° (medium-rare) to 155° (medium). Place the tenderloin on a platter, and cover with foil. Let stand 10 minutes for tenderloin to reabsorb juices. (Temperature of roast will increase 5° upon standing.). Combine 1/4 teaspoon salt, the sour cream, and the remaining ingredients in a small bowl. Serve with the beef.
Shrimp Marinade and Grilling: In a glass bowl, stir together Tequila, lime juice, garlic and pepper. Marinate shrimp for 30 minutes, stirring once or twice. Over marinating will result in a very strong flavor! Remove shrimp from marinade, and wrap shrimp in bacon pieces. Thread shrimp on skewers and lightly sprinkle with seasoning salt. Grill shrimp over medium hot charcoal fire, basting with Adobo BBQ sauce. Turn shrimp every 2 minutes and continue to baste. The shrimp should cook for about 10 minutes. Bacon will be cooked, but not crisped. Serve immediately and drizzle with additional sauce. BBQ Adobo Sauce: Add dried chilies (except chipotle pepper) to 1 1/2 cups of boiling water. Let sit for 15 minutes. Remove chilies and reserve 1/2 cup of chile water. Add chile, reserved water, onion, garlic, oregano, cinnamon, and cumin to a blender and puree. Heat vegetable oil in a frying pan. Sautee puree in pan and add vinegar and sugar, bring to a boil. Reduce heat and simmer until thick. This should yield 2 cups of Adobo sauce. I freeze the extra sauce. Mix 1/2 cup of Adobo sauce with 1/2 cup of prepared BBQ sauce. Differing the proportions of the mixture will give you varying degrees of spice. Use this mixture to baste shrimp and drizzle remaining on shrimp.