HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place the tequila in a large, glass dish. Add the lime and orange juice, chili powder, jalapeno, garlic and salt and pepper and mix well. Place the chicken in the tequila mixture and stir to combine. Cover and place in the fridge for 4-6 hours to marinate. Heat a non-stick griddle pan over a high heat. Remove the chicken from the marinade and cook for 5-6 mins on each side or until cooked through. Divide the chicken mixture between four serving plates and scatter over the chopped herbs. Serve with salad.
Put cloves, onions, garbanzo beans, rosemary, garlic, garbanzo water/water, bay leaves, olive oil, and salt, in a large pan. Bring to a boil over high heat, then reduce heat to medium low, and simmer for 60 minutes (90 minutes if you prefer softer beans). Add the tomatoes, carrots, celery, mushroom, and broccoli. Cover loosely, and simmer until the vegetables are soft, about 25 minutes longer. While soup simmers, add the chopped rosemary, lemon juice, pepper, and No Salt Seasoning. Season the soup to taste and ladle into bowls. Sprinkle with Parmesan (if you eat/like cheese).
For the Pastry: Place the flour and salt in a good sized bowl. Add the butter bit by bit and blend till the mixture resembles coarse meal. Add the water bit by bit until the dough forms a ball. Wrap in cling-film and let the dough sit at room temperature for one hour. Note: The dough can be frozen and then, when you want it, thaw in the refrigerator. Note 2: The dough can be made in a food processor or a stand mixer, but do not over-mix. Pre-heat the oven to 425 degrees F. Lightly flour your work surface and roll the dough out into a 14" circle. Roll the pastry around your rolling pin and un-roll in a 9 1/2", removable-bottom tart tin, with the edges of the pastry overlapping evenly all around. Gently fit the pastry against the sides of the tin. Make the Filling: Mince the rosemary. Place half the apples in the tart tin. Sprinkle with half the sugar and all the rosemary. Top with the remaining apples and the remaining sugar. Bring the edges of the crust up and over the apples--it will partially cover the top of the tart. Whisk together the egg and the water and brush the exposed pastry with the wash (you won't need much--use the rest for a tiny omelette. Place the tart tin on a cookie sheet and bake in the lower third of the oven until the pastry is golden and the apples are softened and juicy, about 30 minutes. Remove from the oven and place the tart tin on an over-turned bowl to remove the sides. Let the tart cool to lukewarm or room temperature before serving.
Soak fish overnight, changing the water several times, or boil it for 30 minutes to an hour in order to reduce the saltiness of the fish. You may take a taste test afterward to make sure the fish is not too salty. Rinse the fish and flake it into small bites. Put oil in a frying pan, heat and add onions, thyme, garlic and the scotch bonnet pepper slices (Note: Scotch bonnet peppers are very spicy so you may need to adjust the amount. Also, green scotch bonnets are milder than the red ones). Stir for 2 minutes. Add fish and stir for 2 minutes. Drain ackee, stir into pan taking care not to crush it or break it apart too much. Stir in tomatoes and cook a little longer till they are soft. Take a taste test. Sprinkle with pepper and add salt if needed. Serve alone, or with white rice.
In a large bowl add flour and cubed beef, cover meat with flour until well coated and set aside. In a large skillet heat oil until hot but not smoking, then add beef. When meat starts to brown, sprinkle with seasonings and stir until meat is coated ( Remember, you just want to brown the meat not cook it until it's done ). While the meat is browning, place vegetables in the bottom of the crockpot. Place browned meat over vegetables, add water, soup and place bay leaves on top of soup. Check after 6 hours and remove bay leaves, stir once or twice until veggies are well blended.( Add more water at this time if it seems too thick).
Arrange fillets in a lightly greased 12 x 8 x 2 inch baking dish. Combine soup, butter, green pepper, and lemon juice; pour over fish. Sprinkle with paprika. Bake, uncovered, at 350 degrees for about 20 minutes or till fish flakes easily with a fork. Place fish under broiler 2-3 minutes or till lightly browned.
Saute the onions with the oil until soft. Add the minced garlic and continue to saute for a minute. Add the tomatoes, salt, pepper, and curry powder. Allow the fluid to evaporate until almost gone. Add the egg and cheese to the mixture until combine. The egg should not dominate the mixture. * all spices are to taste. This recipe is on the sweet side.
Mix a decent amount of salt and pepper with the flour to make a dredging mixture. You don't need any more than a cup of flour; you're just giving them a light dusting. Using a meat pounder, pound the chicken breasts flat so that they are about the size of your hand. Dredge the chicken breasts through the flour. When you pull them out, give them a few good slaps so that the extra flour falls off. You want a very light coating, this isn't supposed to be like batter. Crack the two eggs into a flat bowl, pierce the yolks with a fork, and scramble them slightly. Combine with about a quarter cup of water to make a light egg wash. It should be pale yellow in color. Run the chicken through the egg wash. Keep in mind this is a wash, not a bath. You don't want it soaking in egg, just enough to keep it wet and absorb the flour coating. Heat the quarter cup of olive oil in a large fry pan on medium-high heat, and when it is smoking hot, place the chicken into the pan. Cook for 1-2 minutes on each side. You will know when it is ready to flip when the chicken has a nice, slightly browned color and a crisp texture. Remove the chicken from the pan. Cut your lemon in half. Using one half, make several paper thin slices of lemon. Save the other half. Turn the stove up to high heat, and drop the lemon slices into the frying pan. Wait for them to caramellize and take on a slightly gummy texture. Pour in the 1/2 cup of white wine. I recommend Yellowtail Pinto Grigio because it's not too expensive, you can drink it with the meal, and the sweetness of it counteracts the sour of the lemon. Let the sauce reduce for 30 seconds to one minute. Sprinkle in salt to taste, and then add in the cup of chicken broth. Allow it to reduce again. Take your butter, and dredge it in the flour. Break it up into chunks and drop it into the sauce, swirling it around and allowing the sauce to thicken. Once the sauce has thickened sufficiently, put the chicken breasts back into the pan. Coat them thoroughly with the sauce, and let them cook for about another minute or two to warm them back up. Transfer to a serving platter, putting a few slices of lemon on top of each chicken breast, and then drizzle the sauce over the whole concoction. Garnish with flat-leaf parsley, or whatever greenery you think would go good with the meal.
Peel and core apples. Roughly chop apples into"Bite-Sized" pieces. Fill slow cooker with apples, sugar, cinnamon,clove and salt. Stir to combine. Cover and cook on high for 1 1/2 hours. Turn to low and simmer 12 hours, opr until thick and a dark golden brown in color. Fill home canning jars with hot Apple Butter mix to within 3/4 inch of top, place lids on and tighten bands to finger tight. Water bath for 10 minutes. Remove from canner, tighten bands and let come to room temperature. Enjoy for up to one year. 2-3 weeks in the fridge after openning.
Preheat oven to 375°F. Grease a 13x9 inch baking dish. Remove sausage from casings, brown in a large skillet and pour off excess fat. Add spinach, Alfredo sauce and basil and combine. Divide mixture between 8 tortillas, roll up and place seam side down in baking dish. Top with spaghetti sauce and sprinkle with cheese. Bake 45-50 minutes or until hot.
Heat oil and add garlic, tarragon bring to a sizzle and turn heat off. Let sit for 30 minutes. Add pepper and vinegar. In a container with a top, place the zucchini and onions pour the dressing over it. Marinade for 30 minutes. Remove zucchini and onions placing on a plate. To the marinade add the tapenade and give a shake. On four serving plates start to layer. By first placing the largest tomato, sprinkle of dressing, next layer avocado slices dividing all of the avocado on each of four plates. Then place the next largest slice of tomato over the avocado drizzle with a touch of dressing. Top each stack with the next largest tomato slice, then with zucchini slices to cover tomato. Top with the next largest tomato and top with onion slices. Finishing by topping the smallest of the tomato slices. Garnish with cheese. The cheese can also go in between each layer if desired. Drizzle the remaining dressing over the stacks. Place one sprig of tarragon into each stack for a beautiful presentation.
Combine sugar and whipping cream in heavy medium saucepan. Heat and stir on medium heat for 1-2 minutes until sugar is dissolved. Boil gently for 3 minutes. Add vanilla and brandy. Stir and remove from heat. Stir in chocolate until melted and sauce is smooth. Cool.
Preheat oven to 350°F. Combine butter, eggs, sugar, and mashed bananas in bowl. Bananas should be finely mashed, there can be small (1 cm or less) chunks of banana in the batter. Combine flour, salt, baking soda, baking powder, and cinnamon in another bowl. Mix wet and dry ingredients together until well blended. If you would like to add optional ingredients (chopped nuts, dried fruit, and/or chocolate chips), stir in about 1/2 cup here. Pour dough into 1 greased 9x5 inch loaf pan. Bake at 350F for 50 minutes, or until toothpick inserted in center comes out clean. Let bread cool in pan for 5-10 minutes before removing. Enjoy hot or cold!
Fry bacon in skillet, remove from the pan and set aside. Put diced potatoes in bacon grease and let fry 3 to 4 minutes. Add cut up ramps and continue frying until potatoes are well done. Put previously fried bacon on top of potatoes and ramps. Let simmer for about 2 minutes. Salt and pepper to taste.
Heat the oil in a 5 quart chef's pan or dutch oven. Add the onions, mushrooms and garlic and saute until soft and just beginning to brown. Turn up the burner to high and add the wine, scraping up any browned bits from the bottom of your pan and reduce for a minute or two until a bit creamy then add the flour, stir to coat the vegetables then add the Beef Broth while stirring. Bring up to a boil while stirring, the soup will thicken slightly (this is not a super thick soup) Then reduce heat and simmer for 10 minutes or so. Ladle a bit out to adjust the seasoning - some commercial broths can be salty so taste first. Then add your salt and pepper and enjoy! Bon Appetit!
Whisk together all ingredients in a saucepan. Heat, whisking constantly, over moderate heat until mixture barely begins to boil. Remove at once. Serve warm or chilled just as you would the real thing.
Mix all the ingredients together. It can be simmered for a few minutes or apply cold.Makes 2 1/3 cups.
Pre-heat oven to 350 degrees. Cook and mash the potatoes. Add the cream cheese, 1/2& 1/2, butter, onion salt, seasoned salt, regular salt& pepper to taste. Beat together till fluffy. Place in 9x13 inch casserole. Brush top with butter and sprinkle with paprika. Bake in oven at 350 degrees for about 35 to 45 minutes or until heated through.
Combine all ingredients in a large heavy based frying pan. Stir over a high heat and keep stirring until eventually the water is absorbed and the almonds are coated in white sugar. It is important to keep stirring and gradually the sugar caramelizes, turning to toffee, hence the "burnt" almonds. If you leave them on the heat after this they really will be burnt. As soon as all of the sugar has turned to toffee, tip them out onto a large sheet of baking paper (silicon coated paper) laid out on your kitchen bench. It is useful to have a helper at this stage to help spread them out a bit. This makes them easier to snap apart later. When cool, break them apart and store in an airtight container.
In small bowl, combine all ingredients, mix well. Chill before serving. Refrigerate leftovers.
In a saucepan cook the margarine, honey, mustard and curry together. Simmer for a couple of minutes. Place the chicken in a baking pan and pour the sauce over the chicken pieces. Cook at 350 degrees Fahrenheit for two hours- the longer it cooks the thicker, darker, gooier and delicious the chicken gets. Baste every thirty minutes. Reheat covered.
Slice peppers, onion and carrots. Toss with garlic, olive oil, salt, pepper and basil. Roast in a 375 degree oven for 45 min. Remove and set aside to cool. Boil pasta until al dente, drain (reserve 1/4 cup cooking water), set aside. In a large pan, melt butter, add bacon and cook until browned - 6 minutes or so. Add cream cheese, cream and roasted vegetables, stir until cream cheese is almost melted. Add pasta and parmesan. Stir together.
Cook pudding and milk over medium heat, stirring frequently, until it boils, then remove from heat. Place 2 cookies on bottom of each of six custard dishes. Alternate layers of bananas and pudding, starting and finishing with bananas. Chill before serving.
Brown ground beef in large frying pan, drain grease. Add 1 Tbsp oil to pan, return beef to pan, add onion, garlic, Italian seasoning and dried red pepper flakes. Fry until onion is softened. Stir in drained tomatoes, Worcestershire sauce, 1 tsp each salt and sugar and 1/2 tsp pepper. Break up tomatoes with a fork. Cook over medium heat, stirring often for about 15 minutes, or until most of liquid has evaporated. Meanwhile cook potatoes in boiling water until tender, about 15 minutes. Drain potatoes. Add butter, milk, nutmeg, salt and pepper. Beat potatoes on medium speed of electric mixer until light and fluffy. Then beat in egg. Fold in 1/4 cup Parmesan. Meanwhile seed, core green pepper and cut into 1/4 inch pieces. Stir into cooked meat mixture. Turn into a 9" square baking dish. Spread potato mixture evenly on top of meat mixture. Sprinkle with remaining Parmesan. Bake right away, or cover tightly and refrigerate for up to 2 days before baking. Bake in the center of preheated 350 F oven for 40 to 50 minutes or until potatoes are golden tipped. If casserole has been refrigerated it may require an extra 15 minutes baking time. Let stand for 10 minutes before cutting.
Preheat over to 350 degrees. Combine all the ingredients and mix well until it is very difficult to stir. Place dough onto a very well floured surface and knead it. Roll the dough (dusting with more flour) 1 to 1.5 cm thickness. Use a cup or cookie cutter in the size you want the scones, and place on a tray lined with parchment paper. Leave in to cook for 25-30 minutes or until puffed up and delicious looking!
Mix butter, sugar, flour and baking powder and arak together. Work into a dough. Take a generous tablespoon of the dough and make it into a ball. Press down into a circle. Place on cookie sheet, and press your finger into the center of the dough to form a ring shape. Continue with the rest of the dough. (Traditionally, the dough is formed into short snakes, and formed into circles, and a shelled pistachio is placed at the join). Bake at 300 degrees for 10 minutes (do not brown the cookies--they're supposed to be white). Stores at room temperature for up to a week.
Saute chopped onion and garlic in butter until soft. Add all seasoning ingredients to large pot and boil gently for 30 minutes. Add large cubes of pork meat (remove as much fat as possible) and simmer for 3 hours or until meat is tender. Remove meat from sauce and cool. Shred pork with your fingers or two forks. Strain remaining liquid and add 1/2 cup or so of your favorite BBQ Sauce, if desired. Add shredded pork back to sauce and re-heat.
Pound ginger and rub all over chicken. Boil water, add chicken and boil for 15 minutes, cover pot tightly and turn heat off and let it cook slowly for 1 hour. Turn on flame again, when it start to boil take out chicken and rinse it under cold water, then set aside Wash rice and drai n. Heat oil and fry garlic and celery for 2 minutes. Add rice and stir until rice is covered with oil. Pour in broth and reduce heat to cook. Mix all the sauce ingredients together to make sauce.
Begin by removing stems and washing your chokecherries. Combine the chokecherries and water in a large kettle. Cover and bring to a boil, then simmer for 15 minutes. Let the cherries cool; then pour them into an old, clean T-shirt or pillowcase set in a large bowl or pan. (This apparatus may then be suspended over the pan for several hours to allow as much of the juice as possible to drip out. It's ok to help the process along by squeezing the T-shirt or pillowcase. The remains (pits and pulp) can then be thrown away.) One pound of berries will yield approximately 1 cup of juice.
Coat an 8 X 3-in. springform pan with nonstick spray. Crust: Mix crumbs with butter mixture until evenly moistened. Press firmly over bottom and 3/4-in. up side of prepared pan. Place in freezer. Filling: Stir gelatin and the boiling water in a 1-cup measure until gelatin has completely dissolved. Puree cottage cheese in a food processor until creamy. Add gelatin, cream cheese, sugar and extract; process until blended and smooth. Pour into prepared crust; smooth top. Cover pan and refrigerate about 4 hours, or until Filling has set. Topping: Wash and dry strawberries; remove stems. Cut each in quarters lengthwise and place in bowl; add jelly and gently toss to coat. Remove sides of springform pan and transfer cheesecake to a serving platter. Spoon berry mixture on top and sprinkle with mint leaves.
Boil elbow macaroni until just under cooked or al dente and drain. Chop onion and green pepper. Brown ground beef in a skillet with chopped onion and green pepper. Do not drain all of the grease. It brings out a lot of flavor. Combine macaroni, beef mixture, tomato soup, tomato sauce, and diced tomatoes in large pot. Simmer on very low heat and add salt, pepper, and other spices to taste. I add a little bit of garlic powder and italian seasoning for more flavor. Serve immediately or store for later.
Chop mushrooms to desired size and place in bottom of 2.5 Qt casserole dish. Sprinkle Thyme and Parsley over mushrooms. Trim fat from Chicken breasts and slice to desired strips or cubes. Place Chicken on top of mushroom mixture. Pour Wine over mixture. Slice butter into thin pats and place on top of mixture. Cover and Bake at 375 for 1.5 hours or until chicken is cooked thoroughly. Serve alone or with favorite starch dish.
Rinse bird inside and out. Lightly pat dry the outside. Rub the chocolate and coffee powder all over the skin. Place two star anise inside the cavity and divide the rest among the breast portions and the legs/thighs. Wrap the legs and wings with foil. Smoke at 225 degree for 5 - 6 hours or until the bird reaches an internal temp of 180 degrees. Follow your smoker's directions. Let rest for 15 minutes. Do not eat the skin. It will be extremely blacked and was there for flavoring the meat, not ingestion itself.
After hamburger has been browned, add in cabbage and onions. Cook until veggies start to soften. Drain. Add in soup and salt, mix well. Set aside. Preheat oven to 400 degrees. Combine Bisquick and milk to form a soft dough. Turn onto floured surface and knead 10 times. Roll into 16 X 8 inch rectangle and cut into 6-8 equal pieces. Fill each piece of dough with hamburger mixture and fold in all sides to seal. Pinch edges together well to ensure that it seals. Place on greased cookie sheet. Bake for 15 minutes or until dough is golden brown. Serve with mushroom or country gravy spooned over the top.
Heat a non-stick skillet over medium heat. Add olive oil, garlic, bacon, and shallots. Saute for 2 minutes. Add all other vegetables, salt and pepper, and saute for 6-8 minutes, until vegetables are softened to your liking. In a small bowl, beat egg substitute, water, and Italian seasoning. Add egg mixture to skillet, and let it set for 3-5 minutes, almost like you are making a frittata. When the mixture is starting to solidify through the middle, begin to scramble gently, and continue until eggs are cooked through. Add tomatoes and mozzarella cheese, and cook until cheese is melted. Serve in tortillas, and top with parmesan if desired.
Bring water to a boil in a large pot; stir in vermicelli. Cook until just tender and drain in colander. Flatten lemongrass with cleaver and mince white part; discard rest. Heat oil in wok; add garlic, lemongrass, and red pepper flakes. Cook until lemongrass is slightly wilted. Add onions and stir-fry until onions are tender. Mix fish sauce with sugar and add to wok with shrimp; stir-fry 3-4 minutes more or until shrimp is cooked. For each salad place 1 cup of lettuce in bottom of bowl. Top with 3/4 cup of bean sprouts. Place half the cooked noodles over vegetables in bowl. Top noodles with lemongrass shrimp and onions. Garnish with peanuts. Serve with a plate of cilantro sprigs and basil sprigs. Also serve a bowl of Nuoc Mam, recipe#25375, about 1/2-3/4 cup per salad. Place"Tuong Ot Sriracha" (Viet hot sauce) or sambal oeleck on the table as condiments.
Mix flour, salt, black pepper, red chili powder, garlic powder, eggs and beer together in a bowl. In a deep fryer or large pot heat oil to 365 degrees F (180 degrees C). Dip each jalapeno slice in the batter. Place battered jalapenos in the deep fryer. The jalapenos are fully cooked when they float to the surface of the oil. They should be golden brown and crispy. Serve with Ranch dressing as an appetizer or on nachos or hamburgers.
Preheat oven to 400°F Dip chicken in egg, then bread crumbs. Coating well. Arrange chicken in 13x9 glass baking dish that's been coated with a baking spray. Bake uncovered 20 minutes. Pour Ragu Pasta Sauce over chicken, then top with cheese. Bake an additional 10 minutes. The baking time is based on my own oven and since cooking time may vary from oven to oven be sure chicken is cooked until no longer pink. Be careful not to overcook as this will cause your chicken to be tough.
thoroughly wash chicken wings, and add to plastic ziplock bag. to the bag add 2 tbsp chile powder, salt and pepper, lime zest and 2-3 tbsp of lime juice, and 1 tbsp of grated panela. seal bag and marinate for at least an hour or longer if time permits. for a basting sauce mix the remaining lime juice, 1 to 1 1/2 tbsp of grated panela, and about a tablespoon of chile powder in a bowl and set aside. for glaze add apple cider vinegar, honey, remaining grated panela to a small sauce pan, and reduce till glaze is thick and coats a spoon. then add chipotle puree one tablespoon at a time, to get to desired spiciness and then add some lime zest to the glaze, and set aside or over low fire to keep warm. start a charcoal fire in your grill (or start a gas grill) and let heat to a medium high to high heat. add wings to the grill and let brown on one side, flip wings and baste with chili lime juice mixture. when wings are done, and basted. add some glaze to one side of wings and flip over, grill for 2-3 minutes, then glaze the other side of the wings and flip again, and grill for another 2-3 minutes -- remove from the grill and add the remaining glaze to the wings.
Combine all ingredients except vanilla and puffed wheat in a sauce pan. Bring to just a boil over medium heat. Just boil it until "3 bubbles" pop. Do not stir very much, just enough so it won't burn. Take pot off of the heat and add the vanilla and mix it inches. Pour sauce over puffed wheat and mix until all is coated with the sauce. Pour into a 9x13 pan and let cool. Enjoy.