HumbleIntelligence/food-ner-1-Million huggingface dataset:
Position the rack in the center of the oven, and preheat oven to 400°F. Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange wedges, lemon wedges, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper. Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked for 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170°F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan). Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.
Drain cherries, reserving 1/4 cup juice; set aside. Combine cream cheese and pineapple with juice in medium bowl; mix on medium speed 3-4 minutes. Stir in oranges, cherries, and cherry juice. Gently fold in marshmallows and whipped topping. Spread evenly in 13x9x2 baking pan. Freeze until set. Can be made one day ahead.
In a blender, combine the pudding mix, milk, ice cream, 3 bananas, 1 cup crumbled wafers, and vanilla extract. Blend on high until smooth and completely combined. Fill four tall chilled glasses halfway with the milkshake mixture, then place a few whole wafer cookies in each. Finish filling the glasses with the rest of the milkshake. Top each with a dollop of fresh whipped cream and garnish with wafers, a few banana slices and sprinkles.
SPREAD cream cheese onto bottom of microwaveable 9-inch pie plate. Mix chicken and sauce; spoon over cream cheese. Top with blue cheese and onions. MICROWAVE on HIGH 2 min.or until heated through. SERVE warm with celery sticks and WHEAT THINS Original Crackers. Substitute: Prepare as directed, using 1 pkg. (6 oz.) OSCAR MAYER Deli Fresh Grilled Chicken Breast Strips, chopped. Nutrition Information Per 2 tablespoons Serving: 70 calories, 6g total fat, 3g saturated fat, 0g trans fat, 25mg cholesterol, 140mg sodium, 1g carbohydrate, 0g dietary fiber, less than 1g sugars, 3g protein, 15%DV vitamin A, 2%DV vitamin C, 0%DV calcium, 0%DV iron.
In a saucepan combine; vinegar, water, white and brown sugar, lemon juice and salt. Bring to a boil, stirring until the sugar has dissolved. Add cranberries, raisins, candied peel, onions, garlic,cloves, celery seed, ginger and chillies. Boil gently, stirring often, uncovered for 45 minutes. Pour into hot sterilized jars,seal, hot water bath for 15 minutes, good for up to a year. You can make this recipe put in jars and refrigerate for up to one week but if you want to keep it longer do the water bath.
Preheat the oven to 350 degrees. Line a shallow baking dish or rimmed cookie sheet with aluminum foil. Using a vegetable peeler, peel the squash, remove the seeds, and cut into 1-2" chunks. Toss the squash with the olive oil and season with salt and pepper. Place in the oven and bake for 30 minutes, then shake the pan so all of the pieces will cook evenly, and bake for another 20 minutes. Stir in the Grand Marnier, and bake for another 15-25 minutes until the squash is browning on the bottom and looking caramelized and bubbling. Remove from the oven and serve.
Add oil to pan and saute the onion and garlic on medium heat until transparent, then add wine and crab meat and cook for 1 min or until heated through. Add the cracker crumbs, parsley and cheese to the mixture and stir until mixed thoroughly about 1 min over heat then remove from heat. Stuff fillets with stuffing packing the mix slightly in hand and roll them and toothpick them to keep them together while baking. Place in a buttered baking dish and apply 2 tablespoons melted butter on top of fillets with a pastry brush and top with fresh ground pepper. Bake at 400 degrees for 20 mins for smaller fillets 25-30 for larger fillets. Make sauce while the fillets are baking as follows: Melt 1/3 cup butter in 2 quart sauce pan. Add mushrooms and dry seasonings and cook mushrooms until tender. Add flour and cook for 1 min add cream and Worcestershire sauce and stir with wire whisp until it comes to a boil. Cook 1-2 more mins stirring constantly and take off heat. Serve about 2 tablespoons of sauce with each fillet or keep on the side and let individuals choose the amount they would like on it.
Pound the chicken breast until they are a uniform thickness. Marinate the chicken in italian dressing for 1-4 hours. "Pan fry" chicken unitl cooked through. Heat the marinara sauce in a sauce pan. Butter the inside of the ciabatta buns rub the garlic on the buns. Place buns, buttered side up, under low broiler until lightly toasted. Put a thin layer of the marinara sauce on the bottom half of the bun. Add pepperoni. Add chicken. Add another thin layer of marinara. Top with cheese. Place back under the broiler until cheese melts. If desired put a thin layer of marinara on the top half. Enjoy -- don't forget the napkins!
Fry the salt pork in a large saucepan until well browned, add onion& green peppers, cook until softened Add greens& okra cook 4 minutes. Add water, bring to a boil, reduce heat add garlicthyme& hot pepper. Simmer until the okra is tender. Strain liquid into a bowl and set the veggies aside to cool. When the stoch has cooled sufficiently skim off any congealed fat. Puree the veggies until smooth. Return liquid to the pot add pureed veggies, chicken stock, coconut milk& nutmeg Simmer for 1 hour but do not let it boil. The texture of Calaloo should be like bisque.
In a small bowl, combine flour, salt, b. powder, baking soda, cinnamon, and nutmeg and set aside. In a large bowl, beat butter and sugar until creamy. Add eggs and vanilla.	Add flour mixture and buttermilk gradually. Stir in other ingredients. Bake 15-20 minutes at 350.
Preheat a large skillet over medium-high heat. Add 1 tbsp canola oil and butter. Add sliced onions and mushrooms, cook until onions are soft and mushrooms are slightly brown, add salt and pepper, remove from pan and keep warm. Add remaining canola oil and add ground turkey. Season with salt, pepper, paprika, garlic powder and thyme. Cook until turkey is no longer pink. Add A.1. sauce and simmer for 5 minutes. Return onions and mushrooms to the pan and add sour cream. Stir to combine and taste for seasonings, adjust to taste. Serve over egg noodles.
Mix all the ingredients together in a bowl. Heat up a frying pan. When the pan is hot, spoon the mixture in heaped spoonfuls into the pan. Cook in batches for about 3 minutes each side, or until both sides are golden brown. Remove from the pan, and continue cooking in batches.
Boil 2 cups hot water. Add to all of the jello powder combined. Mix well till dissolved. Add one cup cold water. Mix well. Put in fridge until the jello is partially set. Then take it out of the fridge, add one cup of vanilla ice-cream and beat until well blended. Set in fridge overnight.
Preheat oven to 350°F. Line cupcake pan with paper liners. Whisk together flour, white sugar, cocoa powder, baking powder, and salt in a mixing bowl. Set aside. In another bowl, mix buttermilk, tequila, liquefied coconut oil, lime juice, brown sugar, coffee, eggs, and vanilla. Mix well to combine. Pour wet ingredients into dry, and blend using an electric mixer until incorporated. Pour batter into cupcake liners until 2/3 full. Bake 20-25 minutes or until a toothpick comes out of the cupcake cleanly. Because of all the liquid in the batter, this will take longer than normal. Remove cupcakes from cupcake tins and allow to cool on a rack for at least 10 minutes. When cupcakes are cooled completely, blend remaining coconut oil until it becomes very white and creamy. Add 1 cup of confectioners' sugar, vanilla, and 2 tablespoons of milk and beat until smooth. Add all remaining ingredients except for coconut flakes and blend on low speed until desired consistency is reached. Once cupcakes are completely cooled, top with frosting. Sprinkle coconut flakes on the top of each cupcake so it sticks to the frosting. Store cupcakes in refrigerator (coconut oil tends to liquefy at room temperature, which will make the frosting run).
Place chicken in a shallow baking dish with skin side up. Tuck garlic all around it. Add chopped celery. Mix wine, olive oil, poultry seasoning, parsley and basil. Drizzle over the chicken. Squeeze juice of a lemon over the chicken. Sprinkle with salt and lemon pepper. Cover with foil. Bake 45 minutes at 375°F.
Grease an 8x8x2-inch baking pan;set aside;Heat oven to 350 degrees. In a medium saucepan, combine the 1/3 cup butter, sugar and water; cook and stir over medium heat just until boiling, remove from heat, add the 1 cup of chocolate pieces; stir until chocolate is melted. Stir in eggs and vanilla, beating lightly with a spoon until combined; stir in flour, baking soda and salt; stir in pecans. Spread batter into prepared pan;Bake at 350 degrees about 20 minutes or until edges are set and begin to pull away from the sides of pan. Using a fork, prick the warm brownies several times, Drizzle BOURBON evenly over brownies; cool in pan on wire rack. For frosting; In a small mixing bowl beat the 3 tablespoons butter with an electric mixer on medium to high speed for about 30 seconds; gradually add powdered sugar, beating well, slowly beat in 2 teaspoons of the milk and the vanilla; if necessary, beat in remaining milk to reach spreading consistency, spread over brownies;Melt chocolate; drizzle melted chocolate over frosting.
In small bowl, combine the flour, ketchup, Worcestershire sauce, brown sugar, vinegar, 1 t salt and mustard until smooth; set aside. Sprinkle pepper and remaining salt over roast. Grill roast over medium heat for 5-10 minutes or until browned on all sides. Transfer to a heavy-duty 13-inch by 9-inch baking disposable foil pan. Pour reserved sauce over roast. Top with carrots, tomatoes and onion. Cover pan with foil. Grill over indirect medium heat for 3 hours or until meat is tender.
Mix heavy cream and cream cheese together to a smooth sauce like consistency. Combine with other ingredients and blend well, chill overnight.
Chill a martini glass in the freezer. Pour vodka, apple juice and grenadine into a shaker. Fill the shaker with ice cubes and shake it until the shaker is very cold. Strain the drink into the martini glass and serve.
In a 3-1/2 or 4-quart crock pot, combine the meatballs, pizza sauce, tomatoes, broth, onion, tomato paste, mushrooms, cayenne and garlic. Cover and cook on LOW for 8 to 10 hours or on HI for 4 to 5 hours. Stir in pepperoni. Serve over hot cooked pasta. Servings may be sprinkled with mozzarella cheese, if desired.
Grease inside of 8 (1 pint) wide mouth canning jars. Cream shortening with sugar. Beat in eggs, pumpkin, and water. Combine flour, spices, baking soda and powder. Add to pumpkin mixture. Stir in nuts. Pour into jars until 1/2 full. Bake uncovered for 45 minutes at 325 degrees Fahrenheit. When done, remove jars and wipe down. Seal with new lids; the heat will seal the jars.
For Cake: Preheat oven to 350 deg. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with waxed pape r. Butter paper. Mix together oil, pineapple, eggs, vanilla and carrots. Mix flour, sugar, cinnamon, baking soda and salt in medium bowl. Stir into oil mixture. Mix in walnuts. Divide batter among prepared pans. Bake until tester inserted into center comes out clean, about 35 minutes. Cook cakes in pans on racks. For Frosting: Using electric mixer, beat cream cheese, butter, lemon juice and vanilla until light and fluffy. Gradually beat in sugar. Chill until firm but spreadable, about 1 hour. Turn cakes out of pans; peel off waxed paper. Place 1 cake on platter. Spread 3/4 cup frosting over. Top with second cake. Spread 3/4 cup frosting over. Top with third cake. Spread remaining frosting over top and sides of cake. (Can be prepared 1 day ahead. Cover with cake dome and refrigerate. Let stand 3 hours at room temperature before serving.) Garnish cake with flowers. ** Actual recipe calls for carrots to be cut into 1/2-inch pieces and cooked in a large pot of boiling salt ed water until tender, about 12 minutes. Drain. Puree in processor, stopping occasionally to scrape down sides of bowl. Transfer to large bowl and cool. I prefer to use the shredded carrots and have had very good results. I have also baked this in a large sheet cake size pan and adjusted the cooking time.
Preheat oven to 350 degrees F. For the crust, combine 1/2 cup powdered sugar and 2 cups flour; cut 1 cup butter into the mixture. Press into a greased 9 by 13 inch pan and bake 15 minutes. Cool. Meanwhile, combine 1/4 cup flour and 1 3/4 cup sugar. Stir in eggs and lemon juice. Pour onto crust. Bake about 25 minutes at 350 degrees F until lightly browned and set. Cool and then sprinkle with powdered sugar.
First, mash 1/2 banana in a large bowl. Then add the rest of the wet ingredients and mix until smooth. Add in dry ingredients and mix again. Place in the refrigerator, covered, for at least 2 hours or overnight. Serve cold.
Position a rack in the center of the oven and preheat to 300 degrees F. Place four 9-ounce ramekins in a roasting pan. Bring a large pot of water to a boil and keep hot until ready to use. Set aside 12 of the raspberries and cook the rest with 1/2 cup of the sugar in a small saucepan over medium-high heat until the sugar has dissolved, the berries have broken down completely and the mixture starts to thicken, about 10 minutes. Let cool completely. Put the cream, half-and-half and salt in a medium saucepan. Split the vanilla bean in half lengthwise, scrape out the seeds with the back of a paring knife and add them, along with the bean, to the cream mixture. Bring the mixture to a boil over medium-high heat; immediately remove from the heat, cover and set aside. Combine the egg yolks with the remaining 1/2 cup of sugar in a large bowl and whisk until the mixture is pale yellow and thick. Whisking constantly, slowly pour in the hot cream mixture until well combined. Pour the custard through a fine-mesh strainer into a clean medium bowl and discard the vanilla bean. Spoon 2 tablespoons of the raspberry coulis into each ramekin and spread to cover the bottom. Carefully ladle the custard into the ramekins, dividing evenly, and place the roasting pan in the oven. Carefully pour the hot water into the roasting pan until it reaches about 2/3 of the way up each ramekin. Bake until the custard is just set and still slightly jiggles, about 55 minutes. Immediately transfer the ramekins to a rack to cool to room temperature, then chill, uncovered, for 3 hours up to 2 days. Just before serving, place the ramekins on a rimmed baking sheet and sprinkle sugar (about 1 tablespoon) over the top of each custard, tilting to spread evenly. Wipe off the ramekins with a moist paper towel. Using a torch, carefully caramelize the sugar until it is melted and a deep golden color. Once the sugar has hardened, garnish each custard with 3 of the reserved raspberries and serve.
Brown the Pork Tenderloin in the vegetable oil. Then place all of the ingredients with the tenderloin into a slow cooker and cook for several hours until it is fork tender. I take the meat out to my cutting board and start pulling it apart using 2 forks. Then I return the meat to the crock pot and cook for another hour on low.
Heat a large skillet over medium heat and use either cooking spray or a small amount of oil; add the onions and pork and saute 5 minutes, or until browned, stirring often; remove pork from pan and set aside. Soak rice noodles in warm water for 5 minutes then drain. Heat pan over medium high heat; add noodles to pan and saute 2 minutes; stir in soy sauce, and cook 2 minutes more, tossing to coat. Add cabbage and paprika (or cayenne) and cook 1 minute; then place pork back in pan and cook for 4 minutes more, stirring frequently. Garnish with egg slices and chopped green onion before serving.
Heat oven to 325°F. Fold 1 sheet of foil in half lengthwise. Fold double-thickness foil crosswise into 1-inch pleats to make an "accordion-pleated" pan. Place on ungreased cookie sheet. Repeat with second sheet of foil. In large bowl, beat margarine and sugar until light and fluffy. Add vanilla and eggs; beat well. Add flour and salt; mix well. Stir in walnuts. Drop 1 rounded teaspoon of dough into each fold of foil (dough spreads during baking to form 4 1/2 to 5 inch-long cookies.). Bake at 325°F for 18 to 26 minutes or until golden brown. Remove cookies from foil; cool completely. Turn foil over for second baking. TIPS: If desired, baked cookies can be sprinkled with powdered sugar or frosted with a powdered sugar glaze. VARIATIONS: Substitute one of the following for the walnuts or vanilla. Replace walnuts with 1 teaspoons cardamom, caraway seed, anise seed, or grated orange or lemon peel. Replace vanilla with 1/2 teaspoons rum flavor or almond, orange or lemon extract.
In a bowl, combine the shrimp, black pepper sauce, grated ginger, orange zest, orange segments, and orange juice ~ marinate for 1/2 hour. In a hot skillet or wok, melt the butter and olive oil, garlic, soy sauce, and sherry ~ saute for 2-3 minutes. Add the marinated shrimp mixture. Saute for about 3-4 minutes until shrimp turns pink. NOTE: Sauce will be thin ~ you MIGHT be able to thicken it with a little cornstarch mixed with cold water, then add the cornstarch mixture to the hot sauce and simmer for 2-3 minutes while stirring, although I read that cornstarch doesn't react well to acidic ingredients so I have not tried to thicken this sauce with it. Perhaps I will buy some arrowroot and try that for this sauce! Serve over cooked jasmine rice, with steamed broccoli, or green beans.
heat oven to 325. line a 13x9" pan with tin foil. combine butter and chocolate and microwave on hi 2 minutes, stir until melted in a large bowl beat eggs and salt until light. add sugar and vanilla, beat until creamy. beat in chocolate and flour until well mixed. stir in macadamia nuts. spread evenly in pan. bake 35-45 minutes until center is set. cool on wire rack.
For the crockpot method: Mix the first four ingredients (barley, quinoa, salt and water) and cook on low overnight. For the stovetop method: Combine the first four ingredients in a saucepan. Bring to a boil. Then simmer covered for about 40 minutes, until all the water is absorbed. For both methods continue from here: Fluff with a fork and put into serving dishes. Add sweetener, dried fruits and spices, as desired. Basically, as you would like for oatmeal. Similar. Serve with milk or yogurt if desired. For Vegan omit the milk and yogurt or sub non dairy milk such as soy milk.
In a large nonstick skillet, melt butter over medium-high heat. Add onion, basil, salt and pepper; cook, stirring, until just tender, about 3-5 minutes. Add orange juice, bring to boil. Stir in snap peas and carrots. Reduce heat to medium. Cover; cook 4 minutes. Remove from heat. Add parsley and zest; transfer to serving bowl.
Set aside 2 tablespoons chocolate covered raisins. Prepare cake batter according to the package directions. Add 12 drops of red food coloring and the remaining chocolate covered raisins to the batter; stir to mix. Pour batter into two 8-inch cake pans that have been sprayed with non-stick cooking spray, lined with wax paper and sprayed again with non-stick cooking spray. Bake according to package directions. Let cool for 10 minutes, then turn out onto wire racks to cool completely. Divide the frosting equally between two bowls. Add the green food coloring to one bowl; stir to combine. Add the rest of the red food coloring (8 drops) to the other bowl; stir to combine. Invert one cake layer onto a serving plate; frost the top of the cake layer with half of the red frosting. Place the second layer on top of the first layer; frost the top with the remaining red frosting. Frost the sides with the green frosting. Sprinkle the reserved chocolate-covered raisins over the top to look like seeds. Serve.
Preheat oven to 400 degrees. Line 9-inch pie plate with pastry. Combine sugar, flour, spice and salt. Add to peaches and mix lightly. Fill pie shell with peach mixture. Dot with butter. Place top crust and crimp edges. Bake for 40-45 minutes or until done.
Preheat oven to 450°F Line a cookie sheet with baking parchment. In a medium sized bowl, sift together the flour, cinnamon, allspice, black pepper, nutmeg, cloves and baking soda. Set aside. In a separate bowl, use an electric mixer to beat the butter until soft. Add the brown sugar and the molasses and beat until light and fluffy, approximately 3 minutes. Add the egg and vanilla, and continue to mix until well combined. Using a wooden spoon, stir in the flour mixture, blending just until all the ingredients are combined. Do not overmix. Spoon a little of the dough and lightly roll it into a 1 1/2 inch ball. Place on the baking sheet. Repeat with the rest of the dough, placing the cookies approximately 2-inches apart. Bake for 15 minutes or until tops are crackly and the bottoms are golden brown. Allow to cool before dusting with icing sugar.
Combine macaroni and water in a 3 quart microwavable dish. Microwave on high 9 minutes, stirring every 3 minutes. Stir in butter, milk and cheese powder.
Preheat oven to 350*. Combine all ingreients in a large mixer bowl. Beat at medium speed for 4 minutes. Pour into a greased and floured tube or bundt pan. Bake for 50-55 minutes or until cake pulls from side of pan (do not underbake). Cool 15 minutes in pan and then remove and cool completely on wire rack. For mellowing of flavors, cover and store overnight. Sprinkle with confectioners' sugar before serving, if desired.
Combine the flour, sugar, and salt in a bowl. Cut in the vegetable shortening until the mixture resembles coarse crumbs. With a fork stir in the sour cream and egg until a stiff dough forms. Cover and chill for a least 4 hours or overnight. Preheat the oven to 350 degrees F. Grease 2 baking sheets. Divide the dough into 3 pieces. On a floured surface, roll out each piece to an 11-inch round. Spread one-third of the apricot preserves evenly over each round, and sprinkle each round with one-third of the walnuts. Cut each round into 12 wedges. Starting at the wide end, roll up each wedge. Place seam side down on the prepared baking sheets, placing the cookies about 1-inch apart and curving the ends to form crescent shapes. Bake for 25 to 30 minutes, until lightly colored. Dust the warm cookies with powdered sugar and transfer to wire racks to cool.
In a large skillet, brown the sausage and cut into chunks. Remove sausage and drain grease but leave drippings in the pan. Saute onion and garlic in butter in the same pan with the sausage drippings. Add hominy and cook over medium heat stirring frequently, until heated through. Sprinkle with salt & pepper to taste. Add sausage back to the skillet for about 5-10 minutes, stirring frequently until heated through. Serve with big, fluffy biscuits with butter and honey! YUM! Oh, just a NOTE: My brother and my Dad always mixed in some catsup with theirs -- I used to put some on the side and dip the sausage into it -- Mom didn't care much for that when we added catsup, though! LOL!
Preheat oven to 350°. Grease an 8-inch baking pan. Combine flour, cocoa, sugar, baking soda and salt. Stir in buttermilk, melted butter and vanilla until just combined. Scrape into prepared pan and bake for approx 35 minutes. Let cake cool in pan for about 10 minutes and then invert onto wire rack (turn right side up) for it to cool completely. Cut into large squares and wrap tightly in plastic wrap (or tightly sealed container). Store in refrigerator.