HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients for the jalapeno cilantro creme together in small bowl. Stir until combined. Chill until time to serve to let the flavors blend. Butterfly chicken breasts & open. Set aside. Mix egg, 1 T water, & 1 T sour cream till well blended and smooth. In shallow dish mix breadcrumbs, cornmeal, and spices together. Heat non stick skillet over med heat and add oil to just barely cover the bottom of the pan. More oil may be needed as the chicken cooks and the breading crisps. Dip butterflied chicken breasts into the egg mixture, then into the cornmeal spice mixture. Turn to coat. Firmly press on chicken breast with the heel of your hand while in the breading mix to flatten as much as possible and to adhere coating. Repeat on second side. The chicken should be as even in thickness as possible. Place chicken breasts into heated pan , fry until golden on first side- approx 4 minutes. Turn over and pan fry the other side until golden, approx 3 minutes more depending on thickness of chicken. Remove when done. Serve with jalapeno cilantro creme on top or alongside.
Sift the flour, baking powder and salt together onto a piece of wax paper and set aside. Cream together the butter, sugar, lime rind, nutmeg, cinnamon and allspice until silvery and light-no sugar grains should be discernible on the tongue when the mixture has been properly creamed. (This may take as long as 5 minutes at high mixer speed.) Beat the eggs in, one at a time. Now add the sifted dry ingredients alternately with the milk, beginning and ending with the dry. (I usually mix the flour in - in about five separate additions and the milk in - in three.). Spoon the batter into a well buttered and floured 9 x 5 x 3-inch loaf pan, pushing the batter well to the corners and smoothing the surface as much as possible. Bake in a slow oven 300 F for 1 to 1 1/2 hours or until the cake begins to pull from the sides of the pan and leaves an imprint that vanishes slowly when you press the top with your fingers. Remove the cake from the oven, stand the pan upright on a wire rack and allow the cake to cool in the pan for 10 minutes. Loosen the cake around the edges with a thin-blade spatula, turn out on a wire rack and cool to room temperature. To serve, slice just as you would pound cake. Jean Anderson Cooks.
To a medium size cooking pot, add chicken broth, ginger and brown sugar. To prepare lemon grass; remove all but the bottom 5 inches of the stalks. Place 8 to 10 outside lemon grass sheaths into soup pot, (the sheaths are used like a bay leaf). Mince the bottom 2 inches of the tender inside leaves and set aside,(require about 3 tablespoons). With a potato peeler, peel 6 strips of rind from one lime and add to the broth; (make sure to only use the outer green rind). Bring broth to a boil, then reduce heat to a simmer; cover and simmer for 15 minutes. While chicken is cooking, grate rind (NO PITH) from the remaining lime and set aside. Juice both limes to measure 3 tablespoons of juice and set aside. When chicken is cooked through, remove from pot to a plate and shred chicken using 2 forks. At this time, strain broth and return to cooking pot. Discard any solids. Add shredded chicken into the cooking pot. Add minced lemon grass, grated lime rind, lime juice, shallots, fish sauce and garlic chili pepper sauce. Bring soup back to a simmer and sprinkle with cilantro. Serve immediately. In small bowls,mix together with additional chopped cilantro and garlic-chili pepper sauce for additional garnish if desired.
Make "stale" breadcrumbs by processing one- or two-day-old bread. Preheat the oven to moderately hot 200°C Line 2 oven trays with baking paper. Heat butter in a large frying pan and add the onion and carrot. Stir for about 5 minutes, until the onion has softened. Combine the onion mixture, tomato sauce, parsley, sausage mince, beef mince, breadcrumbs, salt and pepper in a large bowl. Mix thoroughly. Place a sheet of thawed pastry on a board and cut in half. Place one sixth of the mince mixture along the centre of the pastry. Roll the pastry over to enclose the mince mixture. Cut this into 3 pieces. Repeat with remaining pastry and mince mixture. Place sausage rolls on prepared trays. Brush with milk. Bake for about 15 minutes or until browned lightly.
Cook pork chops in a nonstick skillet sprayed with nonstick cooking spray over medium heat for 3 minutes on each side, or until lightly browned. Mix cherry pie filling, pineapple, and teryaki marinade in a large bowl. Place 4 pork chops in a crock pot. Cover with half the cherry mixture. Layer the next 4 pork chops. Finish with the rest of the cherry mixture. Cover and cook on low for 4-5 hours or until pork chops are tender. Drain liquid. Place in a boiler over medium heat. Mix cornstarch with water. Add to liquid in boiler. Bring to a boil stirring constantly. Cook, stirring for 2 minutes or until thickened. Serve over chops.
In a large pot, add everything but the rice and limes. Cook on high heat, bringing the soup to a boil for about 30 minutes. Turn the heat down to low and simmer; add the rice and stir as little as possible until you're ready to eat. Optional: add avocado chunks into the soup and stir. Enjoy! When ready to eat, serve the soup with juiced lime wedges. The juice adds a good flavor to the soup! =).
cream butter well,add sugar,and cream until fluffy. beat eggs well and add,blend with creamed mixture. chop fruit and nuts and mix with a small amount of the flour. sift remaining flour. fold into creamed mixture. add flavoring. fold in fruits and nuts. line a tube pan or loaf pans with greased wax paper. pour in batter. put in a cold oven and bake at 200 degrees for 3 hours. loaf pans for 2 1/2 hours. cool in pan on rack. or bake at 300 degrees until done,about 1 1/2 hours, or until it shrinks from the pan. This cake can be frozen, it makes just a little less than 5 pounds, No liquid other than the flavorings is needed.
Rinse chicken breasts and pat dry. Sprinkle both sides of the breasts with salt, pepper, and garlic powder, using more or less to taste. Put chicken in a dish and add about 1/3 cup of the salad dressing, making sure all of the chicken is coated. Cover. A plastic bowl with a lid works well. Refrigerate for at least an hour or two. Grill over medium direct heat for 8-10 minutes or until juices run clear. Remove from grill to a cutting board, cover with foil and allow to sit for 10 minutes. Slice breasts on a diagonal crosswise in 1/4 inch slices. Toss slices on a shallow serving platter with the remainder of the salad dressing coating all the chicken well. Use more dressing if desired. Serve hot or at room temperature. Note: To prepare as an appetizer, cube chicken in small chunks, marinate as above, grill 3-5 pieces on small wooden skewers (soaked in water), brush on salad dressing and serve.
Preheat oven to 375 degrees. Grease a 9 in square pan. Add sifted flour and 1/2 c butter pieces together. Rub the butter in with your fingers until it is fine crumbs. Add 3 tbsp softened brown sugar and mix to form a firm dough. Press dough into the bottom of the pan and make holes in it with a fork. Bake for 20 min until golden. Cool in the pan. In a sauce pan sprayed with non-stick spray, mix 10 tsp butter, 3 tbsp softened brown sugar and sweetened condensed milk. Bring to a boil, stirring constantly. Reduce heat and cook for 4 to 5 min, until the caramel is pales gold and is coming away from the sides of the pan. Pour the hot caramel over the shortbread and spread evenly. When the caramel is cool and firm (make sure of this), melt the chocolate. Spread the melted chocolate over the caramel and let cool. Cut into bars.
Combine vinegar,olive oil, pepper and minced garlic in a small bowl. Set dressing aside. Combine rice and remaining ingredients in a large bowl. Add dressing. Stir until well blended.
Crust. MIX crumbs, sugar, and butter; press onto bottom of 9-in. springform pan. Bake at 325 for 10 minutes if using a silver springform pan. (Bake at 300 for 10 minutes if using a dark nonstick springform pan.). Filling. MIX cream cheese, sugar, flour and vanilla with electric mixer on medium speed until well blended. Blend in sour cream. Add eggs, mixing on low speed just until well blended. Pour over crust. BAKE at 325 for 65 - 70 minutes or until center is almost set if using a 9-inch silver springform pan. (Bake at 300 for 65 - 70 minutes or until center is almost set if using a 9-inch dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
Mix buttermilk and garlic powder in bowl. Add chicken and let marinate 2 hours or more. Baste and turn often. Melt butter in a deep skillet and saute onions 10 minutes, stirring frequently. Meanwhile, mix salt, ginger, curry and cornstarch together in a small bowl and sprinkle over onions, stirring until well blended. Drain the chicken (reserve the buttermilk) and cook the chicken in the same skillet until lightly browned. Stir in buttermilk. Cover and cook over low heat 1 1/2 hours or until chicken is tender. Baste frequently.
Combine all ingredients in a medium saucepan. Partially cover the pan and bring the mixture to a simmer over medium heat. The fat will begin to crackle as it cooks. When you no longer hear the fat crackle, remove the lid, reduce the heat to low, and continue to cook until the skin becomes crispy, about 15 to 25 minutes. Lower the heat, if necessary, to keep the skin from browning too quickly. Set aside to cool slightly. Strain into a small bowl. If desired, reserve the crispy skin. Refrigerate, covered for up to 1 week. Tip: Trim the chicken fat and skin from whole birds before roasting and store it in the freezer until there is enough to render, or ask your butcher for some.
Heat oven to 350 degrees. Butter 13x9 inch baking dish. If using instant potatoes, make, following directions above, otherwise, heat leftover mashed potatoes, so they are spreadable.Set aside. In medium bowl, combine onion,pepper,spinach,sour cream,cream cheese and eggs; mix well.Spread this mixture into bottom of buttered dish.Sprinkle ham over spinach mixture, top with hot mashed potatoes. Cover with foil, and bake at 350 for 35 to 40,minutes, or until mixture begins to bubble at the edges. Remove foil, sprinkle with cheese evenly over the top. Bake uncovered for an additional 3-5 minutes or until cheese is melted. Let stand 10 minutes before cutting into.
For crust: Mix in food processor, crushed cookies, butter, and nuts. Pat into a large, greased pie pan. Bake at 350 degrees for 10 minutes. Let cool. For filling: Whip the cream, adding vanilla and kahlua. Gently add softened ice cream to the whipped cream and the candy bars. Pour into shell and freeze. Remove from freezer 15 minutes before serving. Garnish with 1/4 cup crushed cookies, whipped cream, and chocolate shavings.
Heat oven to 350°. Toss cheese with flour. Add eggs, milk, ham or bacon and seasonings. Mix well. Pour into pie crust. Bake at 350° for about 1 hour.
Line a small sheet pan with non stick aluminum foil. Arrange salmon on baking sheet. Sprinkle fillets evenly with 2 tablespoons of Mrs. Dash original seasoning blend. Place in preheated 450 oven for about 10 minutes, or until fish flakes easily. Meanwhile, saute peppers in 1/4 cup reserved pineapple juice until crisp-tender. Add remaining Mrs. Dash, pineapple and ginger. Remove from heat. Arrange salmon on serving plates topped with pineapple salsa.
Microwave morsels in glass bowl on medium just until shiny. Add chow mein noodles and nuts. Stir quickly and thoroughly until noodles are evenly coated. Quickly spoon onto waxed paper. Let them set until dry (about 15 minutes).
Cook and drain pasta. Heat 1 teaspoon oil in skillet over medium heat. Cook carrots, basil, salt and spinach in oil about 2 minutes, stirring occasionally. Remove vegetable mixture from skillet. Mix together cooked pasta, eggs, ricotta cheese, Parmesan cheese and pepper. Heat 1 teaspoon oil in skillet over medium-high heat. Drop pasta mixture by 1/2 cup mounds into the hot oil. Cook patties in oil 6 to 8 minutes, turning after 4 minutes, until golden brown. Top patties with spaghetti sauce and veggies.
1/4 cups of organic sundried tomato. 2 can of organic chickpeas, rinsed and drained. 1 small organic red onion finely chopped. 1 small organic cucumber, seeded and chopped. 1 small red bell pepper, finely chopped. 2 tablespoon parsley leaf, finely chopped. 1/4 cups of olive. 1 organic lemon. 1/4 cup of extra virgin olive oil.
For spaghetti squash microwave method: With sharp knife, make several deep slashes in squash (this is necessary to keep it from exploding). Cook on high in 5 minute increments, turning 1/4 turn each time fro 15-25 minutes (according to size of squash). When squash is done, it will be soft when squeezed. Slice in half, remove seeds, and pull "spaghetti" strands free with a fork. Oven method: Preheat oven to 350 degrees. Cut squash in half lengthwise; remove the seeds. Place cut side down in baking pan and add a small amount of water. Bake for 45 minutes. After cooking, pull strand free with a fork. For sauce: Combine margarine and arrowroot in saucepan over medium heat, stirring until margarine melts. Remove pan from heat; stir in milk. Return to heat and bring to a boil, stirring constantly. Add remaining ingredients- Heat through and serve over cooked spaghetti squash.
In medium saucepan, bring 2 cups water to boil. Stir in Lipton onion recipe soup mix; simmer covered 10 minutes. Stir in flour blended with remaining water. Bring to a boil, then simmer, stirring constantly, until gravy is thickened, about 5 minutes.
Drain the diced tomatoes, then mix with the honey and ancho pepper. Grease the sides of two 4 inch by 8 inch bread pans (I prefer glass ones), layer each with the tomato mixture, then 1/2 of the cheese. Layer the cheese with a double layer of green chilies, then the other half of the cheese. Microwave for 3 1/2 minutes. The cheese on top should be slightly melted, so that when you pour the egg mixture over it in the last step of this recipe, the egg mixture will stay on top. Mix the eggs, milk, flour, salt, cayenne pepper and baking powder until the mixture is smooth and pour evenly over the cheese. Bake uncovered at 400 degrees for 20 minutes, or until the egg mixture is set and is lightly browned on top. Refrigerate. To serve, cut contents of each pan with a sharp knife into eight 1-inch wide slices and warm the slices in a microwave oven. Diced green chilies can be used, but I prefer the whole green chilies, because you can remove any skin that might still be on them, and the diced green chilies often have some skin on them, which tends to get stuck between your teeth.
Spoon half of the pie filling into crust. In a mixing bowl, combine milk, and pudding mixes. Mix until smooth. Fold in whipped topping. Spoon mixture over pie filling in crust. Refrigerate three hours or until set. Top with remaining pie filling. You can sprinkle with some shaved chocolate for a nice effect.
Brown chops in greased skillet. Sprinkle with seasoned salt and set aside. Combine soup, milk, sour cream, pepper and seasoned salt. Stir in potatoes, 1/2 C cheese and 1/2 of the onion. Spoon mixture in a 9 x 13 baking dish. Arrange pork chops over potatoes. Bake, covered at 350 for 40 minutes. Top with remaining cheese and onions; bake, uncovered for 5 more minutes.
PLACE cilantro, jalapenos, seasoning, lime juice and garlic in blender or food processor; cover. BLEND until smooth. SERVE with grilled chicken.
Pour the Frangelico hazelnut liqueur, creme de bananes, pineapple juice and bitters into a cocktail shaker half-filled with ice cubes, and shake well. Strain into a cocktail glass, and serve.
Preheat grill to medium-high heat. Coat cold grill rack with cooking spray; place over heat. Combine butter, parsley, lemon zest, salt and rosemary in small bowl; set aside. Coat fish with cooking spray; place on grid. Grill, uncovered, 3 minutes. Turn; grill 2 to 3 minutes longer or until opaque in center. To serve, squeeze juice from 1 lemon half evenly over each fillet. Top with equal amounts of parsley mixture.
In a large skillet or deep fast fry pan, melt butter; be careful it does not burn. Saute the garlic; when golden in color, remove from heat and set aside for later use. Add onions, saute until just softened; remove from heat and set aside for later use. Add plum tomatoes with their juice; lemon juice, white wine; bring to a boil. Add onion and garlic which you had set aside. Add roasted red bell peppers. Turn down heat and allow liquid to reduce. Add fresh herbs (parsley, oregano, basil). Add shrimp and steam until pink. Add capers and olives; allowing them to warm through. Turn out onto a warm platter or serving bowl -- garnish with lemon wedges, and serve while hot. Serves 4 - 6 comfortably; cook time - approximately 45 minutes, including peeling and chopping.
Chop tofu into small cubes and wrap into two paper towels and place something heavy on top (to get most of the water out) for 10-15 minuets. Place in bowl and pour enough sauce to cover all of tofu. Cover and place in fridge for 1-4 hours(I like lots of flavor and spice so I went four hours). Heat small sauce pan to about medium. Pour in marinaded tofu and let sizzle tossing every few minutes.(cook for about 10 minuets)(may want to add more sauce in the process). Prepare cucumber and spinach on plate, place cooked tofu in the center.
Take a baking dish and line it with heavy foil. Place beef and juice (spices with beef), and 1/2 cup water into the foil. Seal this shut with about 1 inch of room for steam. Bake at 250 degrees at 1 hour per pound. When meat is done take it out of the foil. Go out and start your BBQ to heat it up to sear the meat. While this is going on start the next step. Place the liquid from the meat into a Dutch oven pan. Add enough water so that it will cover the cabbage. Bring the water to a boil, reduce heat to med and add cabbage. Let cook for about 8 to 10 minutes depending on how done you want it. Place the meat on a hot grill and sear it until it is lightly crisp on both sides. Take off grill and cross grain cut it.
Divide field greens into four servings on chilled plates. Sprinkle with walnuts, Gorgonzola cheese, and the drained orange slices. Add seasonings to taste. Top with dressing. Garnish with the grape tomatoes.
Pour boiling water over bulgur, cover, and let stand until light and fluffy, about 2 hours. Shake in a strainer and squeeze out excess water. Combine it with the remaining ingredients and chill for at least 1 hour. Serve on raw grape, lettuce, or cabbage leaves.
Grate cabbage and carrots. In a small bowl, combine remaining ingredients. Pour dressing over grated cabbage and carrots and stir thoroughly. Refrigerate overnight to blend flavors.
Refresh the sourdough starter the night before. Mix the buttermilk, butter, yeast and starter until blended uniformly. Add flour and salt and mix thoroughly, cover and let rest for 20 minutes. Knead for 3 to 4 minutes and stretch and fold the dough, letter style, top to bottom and side to side. Place in a straight sided clear container and let rise for 15 minutes. Stretch and fold the dough and replace in the container to rise until double in volume. Divide into 16 uniform pieces weighing 55 g each and shape into balls. Place on parchment paper and cover with oiled plastic. Let rise until 1 1/2 times it's original volume (I place one roll in a small straight sided glass to judge the rise). Apply an egg wash (1 egg white or egg and 1 tablespoon of water well mixed) and place in a 375F oven near the top of the oven. Bake for 8 min and rotate pan 180 degrees. Bake 8 more minutes until internal temperature is 205°F.
Finely chop the olives, garlic, and capers. Mix all ingredients in a bowl. Serve on crackers or crusty bread.
In a large bowl, combine two tablespoons of oil, one tablespoon of lemon juice, 1/2 teaspoon of turmeric, salt and pepper into a paste. Add chicken pieces and mix thoroughly to coat; cover, and let marinate for 30 minutes. After marinating, drain the marinade and pat-dry chicken pieces. In a processor, blend chopped onion, garlic, ginger, fresh red chilies, cumin and curry powder, asafetida, and turmeric into a smooth paste. In a non-stick pan heat two tablespoons of oil. Add dried red chilies and fry till dark. Add spice paste; fry for another few minutes until the oil starts to separate from the spices. Transfer marinated chicken to the pan, add salt and pepper and stir well to brown on high heat. Reduce the heat to medium and continue to stir fry chicken until cooked tender. It may require some broth or water to moisten, if it starts to burn. Add green peas and green onions; stir for another two minutes. Adjust seasoning with salt and pepper. Drain excess oil, if necessary. Serve with stir-fried vegetables and rice or roti (flat bread).
To make dressing: In a blender, process the cantaloupe, water, honey, ginger and vinegar until smooth. To make the salad: Steam the broccoli, snow peas and carrots for about 4 minutes, or until crisp-tender. Transfer to a large plate and spread out in a thin layer. Place in the freezer for 5 minutes, or until cold; do not let the vegetables freeze. Transfer to a large bowl. Add the cantaloupe, strawberries and radishes; toss well. Divide the spinach among individual plates. Top with the salad. Drizzle with the dressing.
Heat the oil in a large pot over medium heat. Add the onion, leeks, chili and garlic and stri fry for 10 minutes. Add the chickpeas and vegetable stock, and bring to a boil. Reduce the heat to medium-low, partially cover and simmer for 40 minutes. Add the barley, lentils, salt and pepper and bring back to a boil. Reduce heat to simmer, partially cover and cook for 30 minutes until barley and lentils are tender, stirring occasionally. Add the tomatoes and herbs, cover and simmer over low heat for 40 more minutes longer. Add the tahini and lime juice. Using a hand held mixer, plunge it into the pot and puree some of the ingredients. If the soup is too thick, add some warm water and bring back to a boil. Adjust seasonings to taste, adding salt, pepper or lime juice as needed. Just before serving, pour the sooup into a tureen or individual serving bowls. Garnish with black pepper and parsley or a sprig of your favorite herb.
Mix ingredients in a shaker. Shake well. Serve in a tall coctail glass. Sprinkle with coconut. Serve with a straw, a wedge of lemon/cherry, or coctail umbrella.
Preheat oven to 350 F degrees. Grease and flour two regular size loaf pans. Combine flour, baking soda, and salt in a large bowl and whisk together. In another bowl, combine sugar, eggs, and oil. Add the flour mixture alternately with the milk into the egg mixture, mixing between each addition by hand. Stir in poppyseeds (yes, it really is 1 1/2 Tbsp) and flavorings. Pour into prepared loaf pans and bake at 350 F for 1 hour, or until cake tests done (you may need another 15 minutes baking time). When baked, set the loaf pans on a rack (leaving loaves in pans). Combine glaze ingredients and pour all over the still warm loaves (if you like, poke holes in the surface with a skewer before pouring glaze so that it leaks into the bread). The center of the bread will be very, very moist- almost wet from the glaze.
Combine the balsamic vinegar, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves in a large ziploc bag. Shake and squeeze the contents of the bag to dissolve the brown sugar and honey. Add the breasts to the bag and seal, squeezing out as much air as you can. Marinate in the refrigerator for 2 hours. Preheat the oven to 450*F. Line a rimmed baking sheet with aluminum foil. Remove the chicken from the bag, reserving the marinade, and arrange them on the prepared baking sheet. Bake until the skin is carmelized and very dark in spots, 30-35 minutes. Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil, then reduce the heat to simmer and cook over low heat until thick, about 15 minutes. Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the cooked chicken on a serving platter. If using, sprinkle the sesame seeds and parsely over the chicken.