HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine chicken and lime juice and marinate for 30 minutes. Lightly season chicken with salt and pepper. Heat oil in a large skillet. Add chicken and brown on all sides. Add onion, pepper, olives and orange juice. Reduce heat, cover and simmer 30 minutes, or until chicken is tender and cooked through. Remove chicken to a serving platter and pour the pan juices over it. Top with almonds.
Peel & de-vein shrimp. Saute shrimp in 2T oil from sun dried tomatoes (don't over cook), and set aside. Bring 2 Qt water to a boil, add pasta and cook according to package directions. Add 1/2 jar sun dried tomatoes (oil & all) to the boiling water. Warm the alfredo sauce adding 4T lemon juice concentrate. Place a colander in the sink and put artichokes into it. Drain pasta over the artichoke hearts. (This gets them warm. Divide pasta onto four large plates. Place equal amounts pasta, artichoke hearts and sundried tomatoes on each plate. Pour sauce over pasta. Top each plate with equal amounts of shrimp and serve hot.
In a medium pyrex or other oven-proof bowl, layer the ingredients beginning with the beans and ending with the olives. Bake at 350 degrees for 30 minutes. Serve with tortilla chips.
Beat 3 tablespoons of brandy, 2 tablespoons of icing sugar into the butter till very smooth and spoon into a pretty jar and refrigerate. FOR GIFT: Wrap each butter roll in foil and then tissue paper, twisting the ends like a sweet wrapper. Add a label with the flavour. Include suggestions for uses or recipes and bundle together in a gift basket.
Place 1/2 cup softened butter in a mixing bowl. Add in the cocoa powder, 2 cups icing sugar and 3 tablespoons whipped cream; start beating with an electric mixer add in more whipped cream as needed to create desired texture. Beat until mixture is smooth and creamy.
Preheat oven to 400 degrees F. Place chicken in 13X9 baking dish. Sprinkle with poultry seasoning. Combine stuffing mix with 1 cup water. Mix soup with milk and spread over chicken. Spread green beans over next. Sprinkle with cheese (and almonds, if you like). Top with stuffing. Bake 30 mins or until chicken is cooked through.
Preheat oven to to 350 degrees. In a 13 x 9 x 3 inch baking dish, arrange broccoli spears in 2 rows with stalks facing toward the center. Spoon chicken on top of the stalks, and top chicken with cheese. Set aside. In a heavy saucepan, combine milk, lemon juice, curry powder, pepper, and cream of mushroom soup. In a small bowl, combine flour and water until combined. Add to soup mixture. Bring to a boil over medium heat, stirring constantly with a whisk. Cook until thickened, stirring constantly. Pour over chicken. In a small bowl, combine Melba toast crumbs and butter. Sprinkle over soup mixture. Cover and bake at 350 degrees for 2o minutes. Uncover and bake an additional 15 minutes. Let stand 10 minutes.
Pre-heat oven to 350. Make and bake cake as directed on package in a 9 x 13 pan. Poke top of warm cake every 1/2" with handle of wooden spoon. Drizzle sweetened condensed milk evenly over cake and let stand until milk has absorbed into cake. Drizzle with caramel or butterscotch topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until cake has chilled. Spread cool whip over top of cake. Sprinkle with toffee chips. Store cake covered, in the refrigerator.
In a blender, crush ice. Add the rest of the ingredients and blend until smooth. Enjoy!
Combined all prepared marinated items in a large Ziploc baggie along with chicken thighs. Seal baggie and massage marinade into the chicken well. Let set in frig for a minimum of 1 hour to overnight. The longer they sit, the more flavor they will develop. Preheat grill to reach med-high heat. Brush hot grill with olive oil so meat doe not stick. Strain off marinade into a small sauce pan, bring to a boil then lower heat to simmer until reduces to a thick consistency. Reserve half and use remaining as basting sauce during grilling process. Grill chicken for about 12 minutes on each side, basting with marinade reduction often. Remove from grill. top with reserved chopped green onion and serve reserved marinade reduction on side. I also like to serve mine with Green Sticky Rice and Orange Broccoli :).
Beat eggs and 1/4 cup sugar in heavy saucepan. Beat in coconut milk and half and half. Stir over medium low heat till mixture thickens, about 4 min; do not boil. Strain into small bowl. Mix in vanilla and salt. Cool and chill. Arrange fresh fruit slices of your choice. Spoon cream on top of fruit and sprinkle toasted coconut on cream.
Mix together the mayonnaise, the chili sauce, lemon juice, and vinegar. Let this chill for a minimum of 1/2 hour. Mix together the drained black beans, drained whole kernel corn, finely diced red bell pepper, finely diced onion, and the finely chopped cilantro. Let this chill for a minimum of 1/2 hour. Slice the chicken breasts into thin strips. Grill your pita bread in a pan on both sides until the bread is hot and flexible. Divide the Santa Fe sauce between each pita round and top with the thin strips of chicken breast. Top with the bean salsa and cheese. Serve.
In a large skillet, combine the olive oil and the red onion over medium low heat. Cook until softened, about 5-10 minutes. Lower the heat, and add the tomatoes, brown sugar, and vinegar. Cook until thickened, about 10 more minutes.
Put the beef into a large pan, add enough stock to cover, and bring to a boil, skimming off any scum that rises to the surface. Lower the heat, cover, and simmer for 1 1/2 hours or until the meat feels just tender when pierced with a skewer. Add the onions, chilies, and half of the parsley, vinegar, sugar, Worcestershire sauce, mixed peppecorns, cinnamon, thyme, allspice, and salt to taste. Cover and simmer for 2 hours or until the beef is very tender. Transfer the beef to a carving board, cover, and keep warm. Skim any fat from the cooking liquid, and boil for about 10-20 minutes or until reduced to 1 1/4 cups. Season, adding more vinegar and crushed peppercorns if needed. Slice the beef thickly, discarding any fat. Pour the sauce over the beef and sprinkle with the remaining parsley.
In a saucepan, boil carrots in lightly salted water about 8 to 10 minutes or until just tender; drain well and place in serving dish. Melt butter in a small saucepan; add honey and brown sugar. Stir in parsley, if desired. Heat thoroughly; stirring until blended. Pour over carrots. Serve hot.
Make marinade and put with cube steaks in a zip bag. Marinate in the ice box (refrigerator) for an hour, but it is much better longer. Remove the cube steaks from the marinade, and sprinkle garlic powder and Italian seasoning on both top and bottom. Brown cube steaks on each side, set aside. To the drippings, add 1 tbsp of flour, 2 pats of butter and a splash of white wine to deglaze the pan. Stir constantly, adding mushrooms and cube steaks. Simmer for 10-15 minutes over medium heat. Serve with vegetables and warm bread or rolls.
Cut the spam into small cubes and then mash with a fork or pluse several times in a food processor Add sour cream, garlic and pepper and mix. Add the olive oil to the basil. Cut the tomatoes into 8 pieces and shake out the seeds. Place one lettuce leaf on each salad plate, top with the spam, and arrange 4 tomato wedges around edge of each plate. Spoon the the oil and basil over the tomato wedges. Serve chilled.
In small bowl, combine tuna, celery, onion, salad dressing and lemon pepper; mix well. Spread about 1/4 cup tuna mixture on each slice of toast. Place on broiler pan or ungreased cookie sheet. Broil 4-6-inches from heat 2 to 3 minutes or until tuna mixture is hot. Top each with cheese slice. Broil an additional 1 to 2 minutes or until cheese is melted.
Add the cardamom to the ground coffee, and brew the coffee; when the coffee is brewed, add the sugar and almond flavoring, mix well and then let the coffee cool to lukewarm. Fill four 12 ounce highball glasses half-way to the rim with crushed ice and then fill two-thirds full with coffee; into each glass, stir about 1 tablespoon of heavy cream. To achieve a layered effect, hold a spoon on top of the coffee and pour the cream slowly into the spoon so that the cream floats on top of the glass over the coffee.
Snap off and discard tough ends of asparagus. Place asparagus on a lightly greased baking sheet. Drizzle with oil and sprinkle with garlic, salt, and pepper. Bake at 350° for 10 minutes or until your desired degree of tenderness. Transfer to a serving dish and sprinkle with almonds.
Grease the bottom and sides of a round baking dish or springform pan that fits into the cooker. Coat the sides with crumbs and distribute the remaining crumbs on the bottom. Using an electric mixer or food processor, blend the cream cheese and sugar until smooth. Add eggs, lemon juice, zest and vanilla. Beat until smooth, then pour into the prepared pan. Pour 2 cups water into a 6 qt or larger cooker. Set a trivet on the bottom to raise the bottom of the pan above the water. (I'd wrap the bottom of a springform pan in aluminum foil). Lock the lid in place. Over high heat, bring to high pressure. Reduce heat just enough to maintain high pressure and cook for 15 minutes. Turn off the heat and allow the pressure to come down naturally. Remove lid, tilting away from you to release steam. Let the steam subside before removing the pan from the cooker. St on a wire rack to cool. If there is a small pool of condensed water in the middle of the cake, blot with paper towel. Serve warm, or cool to room temperature, cover and refrigerate for at least 4 hours or overnight. Serve plain or with fresh fruit or cherry-pie filling on top.
Beat egg; stir in rice, poultry seasoning, salt and cheese. Refrigerate at least one hour. Shape by rounded teaspoonfuls into fifteen balls. Roll in bread crumbs. Heat oil (2 to 3 inches) in 2 quart saucepan to 375°. Fry rice balls until golden brown; drain.
Put turnips and potatoes in salted cold water, bring to a boil, and simmer covered for 20 minutes, until fork tender. Meanwhile, melt butter over medium heat. Add onion and sage, sauteing until the onion is tender, the sage is fragrant and the butter is brown. Season w salt and pepper. Add the almond milk, bring to a simmer and let thicken slightly. Drain turnips and potatoes. Add milk mixture and mash.
In a large pot, combine the broth, onion, carrots, parsnips, salt, and pepper and bring to a simmer. Add the chicken breasts to the pot and simmer until just done, about 10 minutes. Remove the chicken; bring the soup back to a simmer. When the chicken breasts are cool enough to handle, cut them into bite-size pieces. Meanwhile, stir the noodles into the soup. Simmer until the vegetables are tender and the noodles are done, about 5 minutes. Return the chicken pieces to the pot and then stir in the dill and the parsley. Variations: *Skip the parsnips and raise the number of carrots to eight. *Add one diced turnip to the mix. *Use bone-in chicken breasts and cook them for an additional ten minutes. The extra time in the pot will give the soup even more flavor. Recipe reprinted by permission of Food and Wine. All rights reserved.
Roughly chop radishes and scapes. Add cashews and water to blender. Blend until smooth, then add other ingredients and blend until preferred texture. Serve with sliced radishes, pita chips or crackers. Make approx 5 cups.
In a deep skillet, heat 1/4 inch of the vegetable oil until very hot. While oil is heating, whisk the egg whites in a pie plate and set aside. In another pie plate, whisk together the flour, cornmeal, salt and pepper. When oil is ready, dip each oyster into egg whites, drain and then roll in flour mixture. Be sure all sides of oysters are coated with flour. Shake oysters lightly to remove excess flour and carefully arrange oysters in hot oil. When arranging oysters in pan, begin at outer edge and lay oysters in a ring around outside of pan. Place a few oysters in center. Do not crowd pan. When you finish laying out oysters, first ones will be ready to turn. Turn all oysters and cook just until they turn golden-brown, for about 2 minutes total. Remove oysters from oil, drain on paper towels and keep warm. Continue with remaining oysters, if needed; discard any remaining egg whites and flour mixture. Divide the arugula among serving plates. Divide fried oysters between portions of arugula, drizzle each plate with some of the Lemon Dressing and serve immediately with a lemon wedge on the side. Lemon Dressing: In a small bowl, whisk together olive oil, Meyer lemon juice, grated Parmesan and minced garlic. Taste for seasoning, adding salt and freshly ground pepper to taste. May be made ahead and refrigerated for up to 1 week. Bring to room temperature before using.
Add the rice to the broth, bring to a boil. Reduce heat, cover the pan with a tight fitting lid and cook for 50 minutes. Allow the rice to sit covered for 10 minutes. When the rice is almost done, cook the carrot and zucchini in olive oil for 2 minutes. Add sunflower kernnels, almonds and pepper flakes. Cook over medium-high heat until the almonds are browned. Add rice and parsley; stir until heated.
Brown finely chopped onion in bacon grease. Add to ground pork along with celery, allspice, cinnamon, and cloves. Shape into balls about 1-1/2 inches in diameter. Roll in seasoned flour (flour, salt, and pepper combined). Drop meatballs into boiling beef broth. Reduce temperature; simmer for 1 hour. Thicken remaining stock with browned flour; season to taste. NOTES FOR THE COOK: You may make beef stock or use boullion cubes and water. Browned flour is something our Mothers and Grandmothers made. It is very simple to make by just stirring several tablespoons of flour back and forth in a dry medium hot skillet. This type of flour will not thicken as quickly as plain flour because the heat breaks down the starch cells. It takes 3 tablespoons of browned flour to do the work of 1-1/2 tablespoons of plain flour. 'Flour may be browned in a hot oven' is what recipe says; I don't know about that; I think it could burn pretty easy.
Combine all ingredients in a small saucepan. Bring to a boil, reduce heat and simmer for 15 minutes. Allow to cool and use as a sauce on a grilled meat.
Preheat oven to 375°F Lightly grease/spray cookie sheets. Place brown sugar, shortening, egg, orange juice, vanilla extract and lemon extract in large bowl. Beat at medium speed of electric mixer until well blended. Combine oats, flour, baking soda, salt, nutmeg and cinnamon in a separate bowl. Add to shortening mixture; beat at low speed just until blended. Stir in pineapple, coconut and chopped nuts. Drop dough by rounded tablespoonsful 2-inches apart onto lightly greased cookie sheets. Bake for 10 to 12 minutes or until cookies are just lightly browned. Do not overbake. Cool 2 minutes before removing to cooling racks to cool completely.
In a large bowl, stir together yogurt, paprika, garlic, olive oil and salt. Add the chicken pieces to the bowl, and turn to coat with the yogurt mixture. Cover the bowl with plastic wrap and marinate in the fridge for 2-8 hours. Preheat oven to 400°F Line a baking pan with cooking spray. Cut the potatoes in half, and lay them in the baking pan. Place the chicken pieces on the potatoes. Roast for 45-60 minutes, or until chicken is done.
Place half the watermelon in a blender with lime, lemon, mint, and chili blend till smooth. Mix fruit in a large bowl top with juice mixture. Chill till very very cold. Garnish with mint!
In a bowl, stir together egg white, bread crumbs, 1/4 cup of the onion, milk, thyme, salt, and pepper. Add turkey, mix well. Form into 1 inch meatballs. Coat a 13x9x2 inch baking dish with non-stick cooking spray. Place meatballs in dish and bake at 350 for 30- 35 minutes or until done (165 degrees). Drain off any juices. Meanwhile, coat an unheated large skillet with non-stick cooking spray. Pre-heat over medium heat. Add remaining onion and mushrooms, cook until onion is tender. In a small bowl, combine water, cornstarch and boullion granules. Stir cornstarch mixture into mushroom mixture. Cook and stir until thick and bubbly. Stir in meatballs and wine, heat through. Stir in parsley.
* In a large frying heat oil over medium-high heat and add pork, garlic and onion. Sear for 5 minutes stirring frequently. Add everything but the rolls and mix well. * Cover, bring to a boil, reduce heat to low and simmer for 1 hour. * Remove cover and turn up stove to medium heat for 30 minutes to cook off excess liquid. * Shred pork quickly by pressing pork with a potato masher. If no masher use 2 forks. * Spoon into warm buns and enjoy.
In Dutch oven brown half of the meat, remove and drain off fat. Cook remaining beef with onion and green pepper until meat is brown and vegetables are tender. Drain off fat. Return all meat and vegetables to pot. Stir in chili powder, cornmeal, cumin, oregano, red pepper and garlic. Stir in broth, beans and salsa verde. Bring to boiling, reduce heat and simmer about 1.5 hours. Top with sour cream and/or shredded cheese. Crockpot: Cook meat and onion as directed above. In 3.5-4 quart electric slow cooker combine all ingredients. Cover and cook on low setting for 8 to 10 hours or on high setting 4 to 5 hours.
Cook broccoli according to package directions and drain well. Place in. shallow baking dish. Combine remaining ingredients; spoon over broccoli. Sprinkle with paprika. Bake in 350°F oven for 20 minutes.
In a small frying pan, combine the cumin seeds, cloves, cardamom pods, black pepper, allspice, fenugreek and Coriander seeds. Cook over medium-low heat, stirring, until lightly toasted, about 1 minute. Place in a blender or coffee grinder used for spices, add shallots and whirl until finely ground. Discard stems and seeds from chilies. Break up the pods and process until ground. Combine with the toasted seasonings and the remaining spices. Refrigerate in a well-sealed jar or a tightly closed plastic bag.
Bring brine ingredients to a boil in a small saucepan. Turn off heat and cool. Add up to 10 ice cubes if you are in a hurry. Place pork chops in cooled brine to marinate from eight hours to overnight in the fridge. Remove pork chops from brine and discard brining liquid. Pat pork chops dry. Cut the bread into 1/2-inch cubes. In a cup, mix egg, cream and final chicken broth together. Gather remaining ingredients as the dish goes together quickly once started. You will need two good-sized frying pans, one for the pork chops and one for the dressing. Preheat pan on med-hi heat, add olive oil and butter and fry pork chops 3-4 minutes per side. Remove from heat and place a tightly-fitted lid on pork chops. Don't worry, they aren't supposed to be done yet. Now, in the second pan, saute the onion and raisins in butter over medium-hi heat for a few minutes. Add cilantro and cubed bread and saute for a couple more minutes. Remove from heat and stir in egg mixture a little at a time, so that you don't end up with scrambled eggs. When soaked in, return to heat and cook for a few more minutes. At this point, the pork chops will have finished cooking. Serve the pork chops with the stuffing on the side. Note: Please use the second pan so that the dressing will compliment the pork chops rather than tasting just like them. It's worth washing the second pan!
Layer in baking dish: chicken, then ham. then cheese. Pour soup, diluted with wine, over all. Top with stuffing mix and drizzle with melted butter.
Simmer diced peaches with Schnapps or peach nectar until peaches are tender, about 5 to 8 minutes. Remove from heat, add vanilla, and set aside. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, blending well. In another bowl, combine flour, baking powder, salt, baking soda, and cinnamon. Add dry ingredients to the creamed mixture, alternating with peach mixture. Mix just until blended. Spread batter into a greased and floured 9x5x3-inch loaf pan. Bake at 350° for about 55 to 65 minutes, until a toothpick inserted in center comes out clean. Cool on a rack in pan for 10 minutes; remove to cool completely.
Preheat oven to 350. Spray 2 loaf pans (I use stoneware or glass) with non-stick spray and line bottoms with parchment paper, if you have it. Combine flour, soda, and salt and set aside. In a large bowl, blend cup of sugar, 1/4 cup brown sugar, and melted stick of maragrine. Whisk in the egg, buttermilk, and vanilla. Stir in dry ingredients and rhubarb JUST UNTIL flour is incorporated--no more! Pour batter into the loaf pans. Mix topping ingredients and spoon evenly as possible over both loaves. Bake at 350 for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Allow loaves to cool 10 minutes before removing. Allow to cool out of pans as well.
Rub pork loin with olive oil, pepper and 1/2 teaspoon each ginger, nutmeg and cinnamon. In a small bowl, stir together the other half of the spices with the wine, honey, lemon juice and apple wedges. Roast pork in shallow pan in a 350 degrees F. oven for 45 minutes to an hour, until internal temperature (measured with a meat thermometer) reads 155 degrees F. Remove from oven, let roast rest for 10 minutes. Meanwhile, simmer apple mixture in a small saucepan until apples are tender; stir in any pork roast juices. Serve sliced roast with apples and sauce.
Bring water and milk just to the boil in soup pot. 3 cups of liquid makes a thick soup. Add additional liquid if a thinner base is preferred. Mix in potato flakes and chicken boullion, reduce heat to medium. Add ham and herbs. Place carrot and celery a bowl with some water in the bottom. Microwave for 3-5 minutes until vegetables are almost soft. Add to potato base. Simmer until carrots and celery are desired tenderness. Add peas and corn, stir to warm through. Add pepper to taste. Finish by stirring in grated cheese or adding it as garnish to each bowl.
Cut each roll into 4 pieces. Melt butter and honey together and stir to combine. Dip each dough piece into the honey butter mixture and place 4 pieces into each cup of a sprayed muffin pan. Drizzle any left over honey butter mixture over rolls. Cover with sprayed plastic wrap and let rise until dough reaches the top of the cup. Remove plastic wrap and bake at 350°F 10-12 minutes. Remove from muffin pan immediately and serve bottom up.
Bring two cups of water to a boil. Stir in rice and reduce heat to Low. Simmer for 20 minutes, covered, stirring occasionally until the water is absorbed. Stir half-and-half, brown sugar, cinnamon, and salt into the cooked rice. Cook on medium heat, stirring frequently to prevent sticking and clumping. Continue for about 15 minutes, until thick and creamy. Stir in egg, skim milk, and raisins and cook for another 5 minutes. Remove from heat and stir in butter and vanilla extract.
Heat stock pot on medium until hot. Add vegetable oil. Salt and pepper chuck roast liberally. Put chuck roast in hot oil and brown for approximately 5 minutes on each side until nicely browned all over. Add dried minced onions, Penzey's beef roast seasoning and water. Cook approximately 3 hours on low until very tender and will shred easily. Remove meat and let cool; shred. I am really picky about fat so I pick all the fat off of all the meat. Drain fat from top of leftover broth by using a ladle and place just below surface--fat will slowly pour into ladle. It is just a lot of unneeded fat. If you have an insert for your stock pot that is a strainer/colander insert, place in stock pot now and add water to the broth, enough water to be able to cook noodles. Add 2 tablespoons salt to water and bring to boil. Add all of Reames noodles and cook in boiling water for 20 minutes. Drain Reames noodles well of all the water. Add to shredded, cooled meat and salt and pepper to taste. Now eat and enjoy!
Combine beans, water, and onion in a large dutch oven. Bring to a boil, cover, and remove from heat for 2 hours (or soak beans in cold water overnight) Return to heat, bring to a boil, and simmer slowly until beans are very tender, about 3 hours. Coarsely mash beans with a potato masher, and add bacon drippings; mix well. Continue cooking, stirring frequently, until beans are thickened and fat is absorbed. Salt to taste.