HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix soy sauce, lime juice, vegetable oil, chili garlic sauce and ketchup. Add chicken breasts to mixture and refrigerate for at least 6 hours. Remove from refrigerator and season chicken with salt and pepper. Place on a hot grill or bake in a 400 degree oven until cooked completely through. A meat thermometer should read at least 155-160 degrees. Mix mayonnaise and Thai chili sauce. Both the Thai chili sauce and the chili garlic sauce should be available in the Asian food section of the grocery store. Brush 1 Tbl of the mayonnaise-Thai chili sauce mixture over each hamburger bun. Place chicken on the bun and serve with lettuce and tomato.
Use the size roast and the amount of vegetables you need to feed your family. I usually buy a big roast and add lots of the veggies. Put roast in a crock-pot,sprinkle with onion soup mix. Add coke to almost cover the roast. Add carrots to liquid around roast and all other vegetables to top of meat. Cook all day on low (8-10 hours),or on high 5-6 hours. Liquid makes a great gravy.
Preheat oven to 350°F. Melt butter in large saucepan over medium low heat. Whisk in flour and stir 3 minutes. Gradually whisk in broth and milk. Simmer until thick, about 10 minutes. Blend in lemon juice and seasonings. Combine cooked noodles and half the sauce, tossing gently to blend. Place in the bottom of a buttered 2-quart casserole. Top with chicken and remaining sauce. Combine Parmesan cheese and paprika, and sprinkle over casserole. Bake until bubbling and golden brown, about 30 minutes.
Blend the soup mix into the butter, mixing well. **This mixture will make 1 1/4 cup ** Spread the mixture onto the bread slices w/ 1/2 cup of the onion/butter spread. Cut the slices into strips. Bake at 375* for 10 minutes on an ungreased cookie sheet. You can also prepare it for freezing. Follow instructions above and then cool off. Once it is completely cooled, place in zippy bags and freeze. The left over spread freezes well also.
For the lime mayonnaise, combine all ingredients and salt and pepper to taste in a small bowl and mix well. Refrigerate until needed. For the salmon- Combine the garlic, lime rind, lime juice, salt and pepper to taste in a large bowl. Rub the salmon with the lime mixture. Heat butter and oil in a shallow frying pan, add the salmon, flesh side down, and cook until lightly browned. Turn, cook until done as desired Serve salmon with lime mayonnaise and an extra wedge of lime, if desired.
Preheat oven to 325F; spray a large roasting pan with Pam and set aside. In a small bowl, combine minced garlic, salt, pepper, mustard, paprika and thyme; with your hands, rub this mixture on the inside and outside of your brisket; if roast doesn't have much fat, add 1 tbsp olive oil to garlic mixture before rubbing on roast. Using your favourite stuffing, stuff the brisket lightly and fasten with skewers or tie with kitchen string. Place in roasting pan and surround with onion, celery and carrots. Pour broth and wine over all, and place cover on roasting pan. Bake for 3 hours, basting occasionally; remove cover and cook for about 45 minutes longer, or until done to your preference.
Preheat oven to 350*. Saute shrimp, scallops and spinach in a lightly greased skillet for 10 mins, remove from heat. Add artichoke hearts, mayonnaise, sour cream, cheeses and garlic. Stir all together gently. Put into a baking dish.( Can be made a day ahead if wrapped tightly in cling film and refrigerated ). Whan ready to serve, top with the breadcrumbs and bake for 10 mins until golden.
**Weargloves or cut chiles under cold running water, leave the seeds if you want, chile pepper heat comes from a vein in the flesh of the chile not the seeds. Peel, seed and chop tomatoes. I leave the tomatoes in large chunks for a chunkier salsa. You can plunge the tomatoes into boiling water for about 30 seconds then run under cold water to make peeling easier. Place chopped tomatoes into a colander to drain for 30 minutes. You will want about 14 cups of chopped tomatoes. Chop chiles. Remove seeds. You want about 4 cups total chopped peppers. Set aside. Chop onions, mince garlic and chop cilantro. Place tomatoes into an 8 quart Dutch oven or a large sauce pan. Bring to a boil. Boil 30-45 minutes or until desired consistency. I boil for 20 minutes, we like chunky. Add peppers, cilantro, onions, garlic, salt, pepper, sugar and vinegar. Return to a boil. Fill hot sterile jars 1/2 inch from top. Wipe rim off with clean towel, place lid and screw band on and tighten to finger tight. Set each jar into water bath canner right after filling. Bring water bath canner back to boil and bath for 35 minutes. Remove jars and cool on a wire rack or towels.
Preheat oven to 375°F. Add carrots to boiling salted water, reduce heat and cook until tender, drain and place in a 6 by 10 inch baking dish. Mix onion, horseradish, mayonnaise, salt, pepper and water, pour over carrots. Mix bread crumbs and butter, sprinkle over carrot mixture. Bake 15 to 20 minutes.
Wash, peel and cut the potatoes into pieces. Boil in salted water until tender. Mash and add the cheese, sour cream, the milk if needed for creaminess, and salt and pepper. Place in a large pan, top with butter slices (or cheddar cheese) and bake at 325 degrees until hot. Broil a few minutes to get the top nice a browned.
Gather and measure ingredients. Place all ingredients into a blender and puree. Rub herb puree evenly across the whole breast. Loosely cover with plastic and place turkey in fridge to marinate for 1-2 hours. Heat Oven to 375° and place foil on a sheet pan. Once the oven reaches 375° flip the oven off and turn the broiler on to high. Place the turkey into the oven on the middle shelf and broil for five minutes. Turkey should cook to a nice golden brown on the top side. Turn breast over and broil the other side for another five minutes, watching closely to ensure it doesn't burn. Turn the broiler off and set the oven back on to 375°. Let turkey roast in oven for exactly 20 minutes. Flip the turkey over and turn oven off (keeping turkey inside). Continue roasting for another 20 minutes. Check internal temperature. Turkey is ready when it's 150° in the center. Let the turkey rest for fifteen minutes before slicing.
Line a sieve with a coffee filter or paper towels, place over a large bowl. Turn yogurt into sieve and cover loosely with plastic wrap. Refrigerate 4 hours or perferably overnight until very thick. You should have about 1/4 cup. turn thickenefd yogurt into a bowl. Preheat overn to 375f degrees. Break garlic into cloves (leaving peel on) and place in a single layer in a baking dish. Drizzle with oil and add about 1/4 inch water. Bake, uncovered and stirring occasionally, until cloves are tender, 20 to 30 minutes. Squeeze garlic to remove puree; mash. Stir mashed garlic into thickened yogurt along with mayonnaise, cayenne, herbs, and salt. Cover and refrigerate until serving or overnight. Serve with assorted veggies and bread sticks.
Preheat oven to 350 degrees F. Placed the diced tomatoes in a colander. Sprinkle with the oinions, basil, and House Seasoning, and toss to coat. Allow to drain, stirring occasionally. Fill each phyllo shell with a scant tablespoon of the tomato mixture. Stir together the mozzarella and mayonnaise. Frost the top of each shell with a scant tablespoon of the mozzarella mixture. Sprinkle each with 1/4 teaspoon of bacon pieces. Bake the filled shells for 10 to 12 minutes. Serve hot. These may be prepared ahead of time and refrigerated until serving time.
Lightly grease a 5x9-inch loaf pan using a little of the margarine. Place the remaining margarine, sugar, cocoa, vanilla, and soy milk in a heatproof mixing bowl, or the upper part of a double boiler. Place the bowl or boiler over simmering water and stir until smooth. Add the nuts if desired. Pour the mixture quickly into the prepared pan. Chill thoroughly and cut into squares. Chill at least one hour, but for best results chill overnight as the fudge will be firmer and more like regular fudge.
Pour all ingredients into a shaker of cracked ice. Strain into a martini glass and garnish with a cherry or lemon slice. Enjoy! ;).
Beef Embutido. 1. Preheat oven to 350 degrees F. 2. In a large bowl, mix together ground beef, carrots, onion, red bell pepper, tomato sauce, cheese, pickle relish, garlic, panko, eggs, salt and pepper. 3. Mix well. 4. Place the Reynold's Wrap Foil on a flat surface. Spray with non-stick spray. 5. Place the meat mixture on the foil and flatten, about 1/2 inch thick. Make sure you have enough space on the sides for sealing. 6. Place the sliced hotdog and quartered hard boiled egg in the middle of the meat mixture (forming a line). 7. Grab one end of the foil and fold over towards the middle covering the hotdog and egg. Press down gently to pack in the meat. 8. Grab the other end of the foil and fold again towards the center, forming a cylinder. Try to make your "meat roll" as compact as possible. 9. Grab the two ends of the cylinder and give it a twist to seal. 10. Do the same for the rest of the meat mixture. 11. Place the meat roll on a shallow baking pan. 12. Bake in the oven for 1 - 1 1/2 hours, depending on how thick the meat rolls are. 13. You can take one meat roll out and open it carefully to check for doneness, or you can use a meat thermometer (160 degrees F). 14. Slice diagonally to serve. About 1/2 inch. Peach Sauce. 1. In a small sauce pan, bring 1 cup of water to a simmer. 2. Add sugar while stirring till dissolved. 3. Add in peaches, honey, lemon juice, and salt. Stir to coat peaches. 4. Bring it to a boil and let it simmer for about 20 minutes. 5. Remove from heat and transfer to a food processor or blender (you can also mash the peaches for chunkier sauce). 6. Pulse till smooth. 7. Add parsley and mix. 8. Drizzle some of the sauce on the Embutido. Place the rest of the Peach Sauce in a bowl for extra sauce. Serve with rice and your choice of vegetables.
Dissolve the instant coffee in the water. Cream the butter until soft and fluffy. Mix syrup and coffee mixture and slowly add to butter, blending thoroughly.
Wash and slice mushrooms. Dice onion. Cut yam into 1-inch pieces. Place mushrooms and onions in a pan sprayed with PAM, cover, and sautee over medium-high heat, stirring occasionally for about 5 minutes. Add all spices and reduce heat to low-medium. Add the yam pieces and cook 5-10 minutes, stirring occasionally and adding a little water if it gets too dry. Cook until the yam is just getting tender and all of it is moist but not watery.
Preheat oven to 375 degrees. Lightly brown sausage in a pan, breaking apart into small pieces. Drain on paper towels to remove excess grease. Place sausage in a 13 x 9 inch baking dish. To the beaten eggs, add the dry ingredients, mixing well. Add cheeses to the egg mixture, stirring to combine. Pour (or spoon) egg mixture over sausage to cover. Bake for 18-22 minutes. Edges of casserole may brown slightly when done. Cool for 5-10 minutes before cutting. Cut into 12 - 16 squares, depending on serving size desired. TO REHEAT: Microwave for about 1 minute each to reheat when quiche squares have been refrigerated.
Heat the butter or olive oil in a thick saucepan, and add in the chopped onion, garlic and potato and soften them gently without browning for about 10-15 minutes. Add the tomatoes, if you are using dried basil then add it in now alongwith the worcestershire sauce, stir well and let them cook for a minute. Pour in the stock and give it a good stir and season with salt and pepper and cover and simmer for 30 minutes. Blitz the soup and then pass it through a sieve to extract the skins and pips. Check seasoning, add in the fresh basil then return the pan to heat and bring to boil again. Serve hot or ice-cold.
Combine first 8 ingredients in a saucepan. Bring to a boil; remove from heat and let cool. Pour mixture into a pitcher; add 1 quart chilled water. Serve over ice, and, if desired, add 1 to 2 tbsp of tequila to each serving.
Place pork, water salt and oregano in a large pan. squeeze the juice from the lime in with the rest of the ingredients. Place on high until it comes to a boil then turn to med.- high. Continue cooking uncovered until all the water is absored. The pork will then produce its own oil to fry. Continue cooking the meat until meat is crispy but not burned and brown in color. Remeove and drain on paper towels. Serve with lime and hot sauce. (optional).
Preheat oven to 350 degrees. Sprinkle chicken breast generously with cumin and celery salt on both sides. Place chicken in microwave steam bag, and cook according to package directions, reserving any cooking liquid. Shred cooked chicken with two forks. Combine shredded chicken, black beans, corn, and 1/2 of one jar of salsa and reserved cooking liquid in a large bowl. Spread 1/2 of one jar of salsa into the bottom of two 13x9 baking dishes. Place aprox. 3-4 tablespoons of the chicken mixture in the center of each tortilla and roll up. Put each roll, seam side down, close together into baking dish. Top each dish with 1/2 of the remaining salsa. Sprinkle with cheese. Bake at 350 degrees for 15-20 minutes or until cheese is melted and dish is bubbly.
Melt butter; stir in flour salt and pepper. Add milk gradually, stirring constantly. Cook until thickened, stirring often. Remove from heat and stir in cheese and mayonnaise. Cook macaroni in boiling, salted water according to package directions. Cook just until tender; do not overcook. Drain, rinse, and drain again. Place a layer of macaroni, then a layer of chopped cooked broccoli in greased 1-1/2 quart casserole. Pour some of the sauce over broccoli. Repeat layers, ending with sauce. Bake at 350 degrees for about 20 minutes, or until thoroughly heated.
In a bowl, combine flour, sugar, baking powder, and salt. In another bowl, beat the eggs, onion, and butter until blended; stir into the dry ingredients just until moistened. Fold in walnuts. Fill greased or paper-lined miniature muffin cups 3/4 full. Bake at 400°F for 10-12 minutes or until a tooth pick inserted near the center comes out clean. Cool, for 5 minutes before removing from pan to wire racks. Yield: 3 dozen minis or 1 dozen regular muffins. Note: If using regular-size muffin cups, bake for 20-25 minutes.
Pre-heat oven to 350 degrees. In a large mixing bowl, sift together dry ingredients. In a separate bowl , combine wet ingredients. Add the dry mixture to the wet mixture in small amounts. Mix until until all ingredients are well combined. Pour mixture in a 9" x 13" buttered pan- will also fit in two 8"x8" pans. Bake for 1 hr. Test with toothpick - comes out clean when done. Let cool before cutting. Yield may differ according to the size of the pieces-- suggest cutting in squares or 1"x2" rectangles -- it is rich.
Preheat oven to 350F degrees. Line a cookie sheet with parchment paper or silicone baking mat. Set aside. In a medium size bowl, mix the softened butter and sugars together with a spoon or fork until creamed. Mix in the egg and vanilla. In a separate small bowl, mix the flour, cocoa powder, baking soda, and salt. Pour the dry ingredients into the wet ingredients and mix to combine. Fold in 1/4 cup chocolate chips. Place the dough in the center of the baking sheet and mold into a tall ball using a spoon (see picture above). Dot the top of the cookie with 1 Tablespoon of chocolate chips. Add sprinkles on top if desired. Bake for 14-15 minutes, or up to 16 minutes. The cookie will appear very soft, but will firm up as it cools. Allow to cool completely on baking sheet.
Spray slow cooker with cooking spray. Place 3 tortillas in bottom of slow cooker. Top tortillas with the corn, half of the chicken, about half of the seasonings, and half of the chile peppers. Sprinkle with half of the shredded cheese and pour about 3/4 cup of enchilada sauce over the cheese. Repeat with 3 more tortillas, the black beans, remaining chicken, seasonings, chile peppers, and cheese. Top with remaining tortillas and enchilada sauce. Cover and cook on LOW setting for 5 to 6 hours. Serve with guacamole and sour cream.
Boil the noodles until tender, drain and set aside. Heat the oil in a wok until hot then stir fry the garlic for about 1 minute. Add the chilli peppers and stir fry for a further minute. Add the chicken and stir fry until it browns. Sprinkle in the sugar, salt and black pepper and mix well. Pour in the fish sauce, soy sauce and tomatoes and stir for about 1 minute until it thickens. Add the rice noodles to the pan and mix well. Stir in most of the basil and coriander and cook for a few minutes. Garnish with the rest of the basil and serve hot.
In large saucepan over high heat, bring broth to boiling. Add spinach. Cook until thawed, stirring occasionally with fork to separate. Stir in nutmeg. Reduce heat to simmering. While stirring soup, slowly pour in eggs. Immediately remove from heat. Pour or ladle about 1 cup soup into each bowl. Sprinkle each with 2 teaspoons cheese.
RINSE chicken pieces and blot; PLACE chicken into a 9 x 13 baking dish; COAT chicken well with 2 tablespoons original Louisiana Hot Sauce, rubbing sauce well into skin of chicken. MEASURE the all of the SEASONING ingredients into a resealable plastic container; SEAL container and shake well to blend; FUNNEL mixture into an empty, clean salt shaker; SPRINKLE the SEASONING evenly and generously on every side of marinated chicken; RUB mixture well into chicken; ALLOW chicken to marinate in seasoning for at least 2 hours, refrigerated and sealed. BEAT 6 large eggs in a large bowl with 1 tablespoon white pepper, 1 teaspoon fine salt, 1 teaspoon fine sugar, and 1/2 teaspoon Accent seasoning; WHISK mixture in bowl vigorously until smooth. ADD 3 cups all-purpose flour into a medium bowl for the DREDGING. PLACE a cooling rack over a baking sheet and set aside. REMOVE chicken from the marinating dish using tongs; (1) DIP chicken into the BATTER until evenly coated; (2) COAT the chicken well in the DREDGING flour; PLACE chicken onto the rack over baking sheet. REPEAT steps with remaining chicken pieces until all are battered and breaded (NOTE: IF THE FLOUR DREDGING BECOMES CLUMPY, SIFT IT THROUGH A SIEVE TO REMOVE CLUMPS BEFORE CONTINUING); ALLOW breaded chicken to rest at least 15 minutes to absorb the breading. ADD the manufacturer's recommended amount of deep-frying fat for deep-frying (100% beef tallow shortening or 70% Crisco Shortening with 30% Crisco Butter-Flavor Shortening); PLACE deep-fryer basket into place in deep-fryer; PREHEAT fryer to 315°F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot between 315°F, using a standard deep-fryer thermometer to gauge). CAREFULLY lower each piece breaded chicken one at a time, into the deep-fryer basket without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); (if stovetop frying, gently place breaded chicken pieces into hot oil using tongs, turning once halfway through frying duration); FRY for 10 minutes; RAISE frying temperature to 375°F ; CONTINUE frying at the higher temperature for 5 minutes (return frying oil temperature to 315°F for each new batch). BLOT chicken lightly to drain; TRANSFER rack over a baking sheet and keep chicken warmed in a preheated 170°F oven until serving; SERVE and enjoy!
In a small bowl, combine the first seven ingredients. Cut a lengthwise slit down each pepper, leaving the stem intact; remove membranes and seeds. Fill each pepper with 1 tablespoon cheese mixture. Prepare grill for indirect heat. Place peppers in a disposable foil pan. Grill, covered, over indirect medium heat for 8-10 minutes or until peppers are tender and cheese is melted. Serve warm. Yield: 10 appetizers.
Combine first 6 ingredients in a medium bowl. In another bowl combine milk and next 8 ingredients mix well. Add to flour mixture, stirring just until moist. Spoon batter into 18 muffin cups coated with cooking spray. Sprinkle the 6 tablespoons of sugar evenly over batter. Bake at 400° for 18 minutes or until done. Remove from pans immediately, and cool on a wire rack.
Stir the yeast into the warm water (or milk), with the salt and sugar. Set aside for five minutes to dissolve. Put the flour in a bowl and make a well in it. Put the eggs and the yeast mixture in the well. Mix it, drawing in the flour, to make a soft, sticky dough. Work the dough, lifting and slapping, until it becomes soft and very smooth and elastic (this process is a long and difficult job by hand. A mixer with hook attachment is great if you have one). Knead the butter to soften it to the same texture as the dough. Now, work in the butter a piece at a time, again to create smooth, sticky dough (again, the mixer will make that easy). Let the dough rise at room temperature in a covered bowl for two hours. Punch down the risen dough. Put it back in a bowl, cover, and refrigerate overnight to double. Shape the bread and let it rise 1 1/2 hours in the pan. Glaze with yolk and milk wash. Bake the loaves at 425°F/220°C for 40 to 45 minutes.
Empty oatmeal packet into a microwave-safe bowl and mix with Splenda. Add apple and soy milk (and cinnamon if desired) -- more liquid if you like watery oatmeal, less if you like it thicker. Microwave for 1 1/2 minutes on HIGH. Remove from microwave, stir, and serve immediately.
Heat oil over medium-high heat. Add chicken and cook about 6 minutes, until browned on both sides. While chicken is cooking, stir together jam and mustard in a small bowl. Spread jam mixture over the tops of the chicken pieces and sprinkle with blueberries. Reduce heat to medium-low, cover and cook about 15 minutes, or until juices run clear from chicken. Remove chicken and blueberries to plate with a slotted spoon. Add vinegar to the pan, increase heat to high, and bring sauce to a boil. Boil uncovered, stirring occasionally, until sauce is reduced by about 1/3 (about 5 minutes). Pour sauce evenly over chicken and enjoy!
mix 1/4 cup water and all sugar in a saucepan over medium-high heat til sugar is dissolved. DO NOT LET IT BOIL UNTIL SUGAR IS DISSOLVED COMPLETELY. Turn heat to high and cover and let boil for two minutes. Uncover and stir gently while it continues to boil until it turns a nice deep amber color. Remove from heat. CAUTION: READ CAREFULLY: Stand back to avoid scalding yourself as mixture will begin to bubble rapidly when you do the next step. Add the rest of the water and then when the bubbles settle a bit the vanilla and salt and stir gently to mix. Let cool and it will keep in the fridge for up to six months.
Combine oil& lemon juice. Toss with chicken breasts and season to taste. Preheat broiler or use grill pan. Broil breasts 5 minutes per side or until they are still slightly pink in the center. Cool, cut into 1 1/2 inch cubes& reserve. Place garlic in cold water, bring to a boil& boil for 5 minutes. Drain garlic, peel& reserve. Cut dark green leaves from leeks& discard. Wash leeks well& cut into 1 inch sections. Heat butter in skillet on medium heat; add leeks& garlic and saute for about 3 minutes or until leeks soften. Stir in flour& cook until golden, about 4 minutes, adding more butter,if necessary. Stir in chicken stock, tarragon, lemon juice& zest; bring to a boil. Add cream, reduce heat& simmer for about 5 minutes or until thick& glossy. Season to taste. Stir in green peas& chicken. Place in a 6 cup (1 1/2 litre) baking dish or individual baking dishes. Roll out your own pastry or my No Fail Pastry 1/4 inch thick to cover the top of the dish. Cut a 1 inch strip from the edges of the pastry. Brush the edges of the baking dish with water& lay the strip around the edges. Brush with egg. Lay the remaining pastry on top, sealing edges. Cut a steam hole& brush with egg. Bake in preheated 375F oven, on the middle rack for 30 to 35 minutes or until pastry is golden& mixture bubbles.