HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute the onion and garlic in olive oil until soft. Add salt, chiles, cumin and oregano to onions and garlic. On each chicken breast, place 1/4 of the chile mixture and 1/4 cup cheese. Roll up and secure with toothpicks. Roll the chicken breasts in the corn meal. Bake at 375 for 45-55 minutes. Towards the end of cooking -- Combine remaining peppers, cheese, and sour cream. Cook over low heat until the cheese melts and the sauce is smooth. When chicken is done, remove from oven and let rest 5 minutes before serving. Serve with the chile cheese sauce poured over the breasts.
In a large mixing bowl, cream butter and sugars. Beat in eggs and vanilla. Combine the flour, cinnamon and baking soda. Gradually add to creamed mixture and mix well. Fold in oat and apples. Drop by rounded tablespoons 2 inches apart onto ungreased baking sheets. Bake at 350°F for 10-12 minutes. Let stand for 1 minute before removing to wire racks.
Brown ground turkey with pepper, salt and onion. Drain well. Mix in the corn and and half of the stroganoff mix. Place ground beef mixture in crockpot. In a sealable bag, toss diced potato with oil to coat, add remaining stroganoff mix and shake some more. Add to crockpot. Salt to taste. Cover and cook on low for 5 to 6 hours. Taste and adjust seasonings if needed.
Place first 4 ingredients in microwavable-safe dish and heat until cream cheese and butter melt, about 5 minutes. Sift through crabmeat with fingertips and remove any remaining cartilage. Add crabmeat or shrimp, cayenne and paprika, stirring to combine. Microwave, stirring occassionally, until heated through, about 5 minutes.
Mix together first eight ingredients and form into small meatballs (about 1 inch in diameter). In large skillet or Dutch oven, mix tomato soup and tomato sauce with water. Stir to mix completely. Bring sauce to boil, and drop in meatballs, making sure they are well covered in the sauce. Lower heat to simmer and cover with close-fitting lid. Gently stir after 20 minutes. Continue to cook with pan covered for 20 minutes longer. They are finished when rice is tender and sticks out like little spines on the meatballs.
To make the dressing, place the honey, soy, sesame seeds, garlic, salt and pepper in a small bowl and stir to combine. Set aside. Steam vegetables for about 6 minutes. Spoon over the honey sesame dressing. Great with grilled chicken, fish or meat.
Before starting make sure to read the thawing and handleing tips on the fillo dough package that you purchased. Chop onions and thinkly slice scallions. Then saute in vegetable oil at medium heat until tender and golden. Drain spinach and squeeze dry. Thoroughly mix onions, spinach, cheeses, dill, pepper and egg in a large bowl. Melt butter. Brush bottom and sides of a 13" x 9" x 2" baking pan with butter. Using 8 fillo sheets build a stack in the bottom of the baking pan by brushing the top of the fillo sheets with butter. Spread spinach and cheese mixture evenly over the fillo in the baking pan. Cover mixture using the other 8 sheets of fillo in the same manner used to create the base. Thoroughly butter the top layer, especially the edges. Bake for 45-50 minutes or until golden brown in 375 degree preheated oven. Let stand for 10 minutes for easier serving. Cut into squares or triangles using sharp knife.
Preheat oven to 400°; grease a 12-cup muffing pan. In a small bowl, pour boiling water over the instant coffee; stir in the milk; set aside to cool. In a mixing bowl, mix the hazelnuts, flour, sugar, and baking soda. In a larger mixing bowl, beat the eggs and buttermilk with an electric mixer until combined, about 2-3 minutes. Stir in the cooled coffee; add the flour mixture, stirring until nearly combined. Gently fold in the raspberries. Spoon batter into the prepared pan. Bake for 18-20 minutes or until test done; remove from oven and cool for 5 minutes. Serve immediately.
Heat 1 tablespoon oil in a large saucepan or Dutch oven over medium heat. Add onion and cook, stirring, until softened, but not browned, 2 to 3 minutes. Add 4 cups water and bring to a boil. Gradually whisk cornmeal into the boiling water. Add salt and cook over medium heat, whisking constantly until the polenta bubbles, 1 to 2 minutes. Reduce heat to low and cook, whisking frequently, until very thick, 10 to 15 minutes. (Alternatively, once the polenta comes to a boil, transfer it to the top of a double boiler, cover, and place over barely simmering water for 25 minutes. This is convenient, because you don't need to stir it as it cooks.). Meanwhile, heat the remaining 2 teaspoons oil in a large skillet over medium heat and add sausage. Cook, stirring and breaking the sausage into small pieces with a spoon, until lightly browned and no longer pink, about 4 minutes. Drain if necessary and transfer to a cutting board; let cool. Finely chop when cool enough to handle. Position rack in upper third of oven; preheat to 350°F Coat a 9-by-13-inch baking pan with cooking spray. When the polenta is done, stir in fontina (or mozzarella) and 1/4 cup Parmigiano-Reggiano. If the polenta seems too stiff, add small amounts of water to thin it to a thick but not stiff consistency. Spread the polenta in the prepared pan. Make six 2-inch-wide indentations in the polenta with the back of a tablespoon. Break eggs, one at a time, into a custard cup and slip one into each indentation. Scatter the sausage on the polenta and sprinkle the remaining 1/4 cup Parmigiano-Reggiano evenly on top of the eggs. Bake the casserole for 15 minutes. Then broil until the egg whites are set, 2 to 4 minutes. Let stand for 5 minutes before serving.
In a colander over a bowl, toss the prepared cucumbers with 2 tsps salt and let drain 1 hour. In a large bowl, mix together sour cream, cider vinegar, dill and sugar. Add in the drained cucumbers and sliced onion. Toss to mix. Season with pepper, as desired.
Trim as much fat as possible from the tenderloin, and trim any silver skin. While most sausage recipes retain the fat, this isn't necessary because the fat will be provided by the bacon ends and pieces. Cut tenderloin into 1 inch chunks. Chop bacon ends and pieces into 1 inch sections. Blend cumin, salt, chili powder, cayenne pepper, granulated onion, paprika, oregano, and white pepper together in a bowl. Toss tenderloin in the seasoning to completely coat. Add the bacon ends and pieces and blend thoroughly. Put pork and bacon in a zip-loc bag or sealed plastic container and put in the freezer for at least 1 hour. Freeze the meat grinder components, too (everything but the part with the motor). Everything needs to be cold to get the best possible grind. Finely chop chipotle peppers. Remove the seeds if you want a less spicy sausage. Add to food processor, and grate the garlic into the food processor. Add vinegar and tequila. Blend until everything is combined. After at least 1 hour, remove meat from the freezer and assemble the meat grinder. If meat isn't nearing a hard-frozen state, continue freezing until it is. Unfrozen meat will smear in the meat grinder, creating an unpleasant texture. Push the pork and bacon through together using the meat grinder pusher: don't separate the pork from the bacon, since it should be blended. Continue until all the meat is ground.
Combine all igredients and store in an airtight container. Use one teaspoon of tea mixture per each 6-ounce cup of tea.
Get a large stock pot. Trim most of the big pieces of fat from the pork butt and add to stock pot. add chicken broth and water to cover. add all spices listed above. chop and de-seed all peppers, use gloves while doing so and add to pot. add can of tomatoes. add orange juice. add salt (adjust later). cook for 6 hours or until pork is tender enough to shred. Shred pork and assemble tacos with corn tortilla wraps and Mexican farmers cheese and fresh Pico salsa. Disclaimer ( You may need to experiment with measurements since I usually eyeball all of this and taste as I go).
Preheat oven to 350°. Rinse and drain the chickpeas. Gently roll chickpeas in batches between clean kitchen towels to blot dry and slough off papery skins; discard skins. Divide chickpeas between 2 rimmed baking sheets. To each pan, add 3 tablespoons oil, 1 teaspoons garam masala, and 1/2 teaspoons salt and mix well to coat. Spread in an even layer. Bake, stirring occasionally, until chickpeas are crisp all the way through, 75 to 80 minutes. Add more salt to taste if you like. Serve warm or at room temperature.
Heat the oil in a large saucepan and then brown the garlic & capsicum until fragrant. Add everything up to the thyme and bring to a boil. Lower heat and simmer for 30 minutes, stirring occasionally. Add the herbs and simmer for another 5 minutes. Add the mixture to a food processor and blitz for 30 seconds. Add the cheese and blitz for another 30 seconds. *To Serve - Pour over or stir through chicken or prawn on shell pasta. *To Store - pour into 400g jars, let cool and then freeze (put lids on loosely until frozen and then tighten).
Brown meat and onions. Add remaining ingredients, except cheese and chips. If soup seems too thick, add 1 cup water. Simmer, covered for 30 to 45 minutes. Spoon into bowls. Sprinkle cheese and chips on top. Serve while hot.
Chop or mash the eggs into small pieces. Mix in the mayonnaise combining well. Add the remaining ingredients and mix well. **To hard boil eggs, Start with the eggs in cold water and uncovered then bring the water to a full boil. Once the water is boiling, put the lid on the pot and move it to a cool burner. Let sit for 15 minutes, then drain and fill the pot with cold water. **.
Place ribs in large oven pan (cover bottom of pan w/aluminum foil). This recipe requires an oven AND a grill, so now would be a good time to start heating up that grill. Lather ribs with worcestershire, then coat top side of ribs with HALF of the tomato-based BBQ sauce (I prefer Kraft original BBQ sauce for this ingredient). Sprinkle with above mentioned spices, and cook in oven for 20 minute. on 400 degrees, TOP-SIDE up. After 20 minutes, remove ribs from oven, flip, and coat bottom side with the remaining tomato-based BBQ sauce, and cook for another 20 minutes, BOTTOM-SIDE up. Remove ribs from oven, and baste with sugar/molasses-based BBQ sauce (both sides). Place ribs on grill, and cook just enough to sear the meat (to give it that blackened crisp) (Be careful though, the flame is VERY ATTRACTED to the sugars in the sauce, make sure to keep an eye on it, otherwise, you'll have BLACK BURNED ribs).
Combine malt vinegar, cilantro, minced red chili peppers, soy sauce, brown sugar and Fish Sauce. Mix together well.
Mix eggs, water, salt and cottage cheese in blender until smooth. Add flour gradually to form a smooth paste until all flour is used. Beat very well until batter, which is stiff, forms bubbles. Using a 6-quart kettle (half filled with boiling water), drop the mixture by half teaspoons into the boiling water. Simmer about 15 minutes. Drain in colander. Saute chopped onion in the butter in a large fry pan until golden brown; add zokla; stir and serve. Sprinkle with Parmesan , if desired. Serve with roasted chicken, beef, or pork,.
Preheat the oven to 350 degrees F. Separate garlic cloves and peel them. Place oil, chilies and garlic in a baking dish, small enough so that the oil completely covers the bottom, but large enough that the shrimp will fit in one layer Roast the garlic covered for about 30 minutes, or until golden brown and easily mushed Add the shrimp, stir to coat with oil and roast covered for another 5 minutes or so, just until the shrimp turns translucent Serve hot with Italian bread, spreading roasted garlic on the bread and soaking up the sauce with the bread. Yum! IMPORTANT NOTE: To obtain maximum flavor of this dish, be sure to peel the shrimp BEFORE cooking. Five minutes is not enough time for the shrimp to absorb the flavor of the oil, garlic and chilis through the shell.
Grease and flour a bundt pan; preheat oven to 350°F. Peel the plantain(s) and slice (about 1/2 inch slices should be fine). Bring a pot of water to a boil, drop the plantain slices into the boiling water and boil for about 20 minutes until tender. Drain plantains and mash with a fork. While plantains are cooking, mix the streusel ingredients together in a small bowl and set aside. In a large mixing bowl, cream the butter, brown sugar and white sugar together. Add eggs, one at a time; then mix in sour cream and mashed plantains. In a separate bowl, mix together the flour, baking soda, baking powder, salt and ginger. Slowly add the dry ingredients to the wet ingredients, mixing until combined. Pour about 1/2 the batter in to the prepared bundt pan. Sprinkle the streusel over the cake; finally, pour remaining batter over the struesel. Bake at 350°F for 55 minutes or until cake tests done with toothpick test. Let cake cool in pan for 30 minutes. While cake is cooling, prepare glaze by mixing butter, brown sugar, and lime juice in a small sauce pan and bring to a boil. Reduce heat and simmer for 3-5 minutes. Allow to cool slightly before adding rum. Carefully invert cake onto plate. While cake is still warm, slowly drizzle the glaze over the cake, allowing it to soak in to the cake. When cake is completely cool, dust with confectioners sugar.
In a small saucepan combine sugar, flour, salt, cinnamon, allspice, and water. Cook over medium heat, stirring constantly, until boiling and thickened. Remove from heat and stir in apple slices and blackberries. Combine topping ingredients in a small bowl until crumbly. Sprinkle 1 tbsp. flour over bottom of pie shell. Pour apple and blackberry filling into shell. Sprinkle topping over filling. Bake in preheated oven at 400F for about 50 minutes.
Place bacon in large saucepan and cover with water; boil 20 minutes. Add green beans, onions, salt, sugar and cayenne; boil 15 minutes. Add potatoes; boil until potatoes are tender.
Clean and devein the prawns. Add 1/4 tsp of turmeric and salt to the prawns and leave aside. In a blender, add the the coriander leaves, coconut, ginger paste, garlic paste and green chillies. Add 1/4 cup water to help it blend. Blend to form a paste. On medium flame heat 1 tbsp oil . Add the fennel seeds and cumin seeds and let them sputter. Add the onions. Add a pinch of salt and cook till the onions are translucent. Add the green paste, mix well and cook for 3-4 minutes. Add 1/4 cup water ( more as required), add lemon juice and cover and cook for 5 minutes. Add the prawns. Add salt as per taste (remember we had added salt earlier) Cover and cook for 3-4 minutes or until the prawns are cooked. Serve with paratha or rice!
Preheat broiler. Brush salmon with 1 tablespoon of the soy sauce. Place on a baking sheet and broil salmon for 10 minutes or until it is cooked through. In a small bowl whisk together, remaining soy sauce, rice wine vinegar, lemon juice, oil, sugar, ginger, and a pinch of salt until sugar is dissolved. Quarter pit and peel avocado and cut crosswise into 1/2-inch slices. Add avocado to dressing and gently turn with a rubber spatula to coat. Plate salmon and divide avocado and dressing between them. Sprinkle sesame seeds over avocado.
Cream butter with 1 cup sugar. Add the egg yolks; sift flour together with baking powder. Add to mixture. Stir well and add 1/2 tsp vanilla. Pat this mixture into a 9x9 inch cake pan. Sprinkle with nuts. Beat egg whites very stiff and beat in the second cup of brown sugar and 1/2 stp vanilla. Spread over the top of the nuts. Bake in 350F oven for 30 minutes. Cool. Cut in squares to serve.
Preheat oven to 325°. Pre-wash (8 pint-sized wide mouth canning jars) canning jars (be sure to use the kind that have no shoulders) in hot, soapy water. Rinse well, dry and let them come to room temperature. Grease insides of jar well. Beat together butter and half of sugar until fluffy. Add eggs and remaining sugar, vanilla and applesauce. Sift dry ingredients together and add to the applesauce mixture a little at a time: beat well after each addition. Pour one cup of batter into each jar and carefully remove any batter from the rims. Place jars in a preheated 325° oven and bake for 40 minutes. While cakes are baking, bring a saucepan of water to a boil and carefully add jar lids. Remove pan from heat and keep lids hot until ready to use. When the cakes have finished baking, remove jars from oven. Make sure jar rims are clean. (If they're not, jars will not seal correctly) Place lids on jars, and screw rings on tightly. Jars will seal as they cool. Cakes will slide right out when ready to serve. Unsealed jars should be stored in the refrigerator and eaten within 2 weeks. Sealed jars may be stored with other canned food or placed in a freezer. DO NOT PLACE HOT JARS IN FREEZER! The cake is safe to eat as long as the jar remains vacuum-sealed and free from mold. To enjoy the best flavor, try to eat all canned cakes within 6 months.
Cook orzo to desired doneness as directed on package. Drain; cover to keep warm. Meanwhile, heat oil in large skillet over medium heat until hot. Add garlic and broccoli; cook and stir 3 minutes. Stir in bread crumbs and salt; cook 1 minute. Stir in tomatoes and vinegar. Cook 1 to 2 minutes or until tomatoes are warm, stirring occasionally. Stir in cooked orzo. Serve warm.
Over a hot charcoal grill, add some water-soaked wood chips or chunks. Apple or hickory are best but any wood chips other than conifer species will do. Rub both sides and the edges of the thawed roast with the olive oil and then rub in the salt and pepper. Grill this roast for about four minutes on each side, just long enough to brown it and maybe produce a few "blackened tips". If you're not going to cook the roast right away, allow it to cool, place it in a zip-lock freezer bag, and store it in your freezer until it's ready for use. In this case, thaw it before re-commencing the cooking process. If you're going to cook the roast right away, pre-heat your oven to 275-degrees F. In a roasting pot or Dutch oven, pour in the 1 cup of water and then place an oven-proof bowl or grill in the pan to keep the roast raised above the water level. Lay the roast in and cut the butter into chunks and lay them around on the roast. Cover the cooking pot and place into the pre-heated oven to roast for 3 hours. At the end of the 3 hours, remove the cooking pot from the oven, turn the roast over, and place the vegetables on top. If you're using the Mrs. Dash seasoning, sprinkle it over the vegetables at this time. Replace the roast into the oven and continue to bake for another 75 minutes. Check it at the end of this time and if it's extremely tender, (pulls easily apart with a fork), then it's done. If not, bake it for another 45 minutes and check it again (but this will probably not be necessary). Allow the roast to cool on a platter with the vegetables for 15 minutes prior to serving. Use the drippings/water in the cooking pot as a base for making gravy or au jus sauce. Leftover cold meat makes for great sandwiches on crusty Kaiser rolls with a little horseradish sauce spread on them.
Peel and chop potatoes (or leave the peels on). Boil potatoes until tender. Drain. Mash the potatoes with a masher, adding broth a little at a time to desired consistency. Add garlic and parsley. Chunk up the cheese slightly and mix in gently. Do not mix completely. Salt and pepper to taste.
Wash and peel peaches. Cut in halves. Place peach halves in a 2 quart casserole dish. Mix honey and lemon juice together and pour over peaches. Cover and bake at 350 for 30 minutes or until tender. Serve warm or cold with ice cream. Use the soy to make this dairy-free.
Mix the shooter mix and water together. Pour into molds to fill line marked on the inside. Put the lids securely in place and press down. Freeze until solid. Submerge in warm water for a short time, this will free the ice shots from the plastic. Gently shake and tap the ice shot out of the plastic. Do not twist plastic to remove ice as this may cause damage to mold. Add your favorite beverage and bottoms up!
Whisk the cocoa powder, sugar, cornstarch, powdered milk, cinnamon, salt and vanilla powder together with the milk in a saucepan. Bring to a boil while continuing to stir the mixture so as to not to burn the chocolate. Add the whipping cream to the bottom of your serving mug and tap the bottom to settle. Pour the hot chocolate mixture over the whipping cream in the serving mug. Keep watching the reaction of your Volcano Eruption. Add chocolate shavings and pistachios on the top of your volcano.
Blend broth, cream cheese and 3/4 cup pomegranate seeds, pour through strainer and reserve strained liquid. fry chicken for 10 min or until brown on both sides. Add chiles and ham, fry for 2 minutes. Add creamy mixture, cover and cook for 15 minute. When serving add to your plate the rest of the pomegranate seeds on top of the chicken. Enjoy the deliciousness! lol.
Preheat oven to 450°F. Combine all ingredients in a large heavy duty zip lock plastic bag (can also use a large bowl with sealable lid). Shake well to coat potatoes. Arrange potatoes in a well-greased 13x9x2-inch baking dish. Bake, uncovered for 40 minutes or until potatoes are tender.
Preheat oven to 400 degrees. Make dough by mixing cheese, butter, flour, salt and paprika. Pinch off dough and wrap around each olive, making little balls. Place on an ungreased cookie sheet. Bake for 10- 15 minutes. Serve warm. May be made ahead and frozen until ready for baking.
Put frozen potatoes O'Brien in crock pot. In seperate bowl, mix remaining ingredients, except butter. Pour into crock pot and stir in with potatoes. Stir in the butter, or just throw it on top of the mixture -- it will melt as cooking. Cook on low for approx 6 hours.
In a large saucepan, combine all the ingredients except the grated onion, and bring to a boil over medium-high heat. Stir in the onion. Reduced the heat, and simmer uncovered 10 to 15 minutes or until slightly thickened, stirring often. Allow to cool, and use immediately or pour into sterilized glass containers.
Dissolve jello in boiling water. add pie filling, crushed pineapple, nuts. cool till firm. topping- beat sugar, cream cheese, vanilla. blend in sour cream and cool whip. spread over jello.
Peel the squash, parsnips, sweet potato, celery root, carrot, onion and red pepper cut into one inch pieces. Place vegetable and whole garlic cloves in a roasting pan, toss in olive oil to coat and season to taste with salt and pepper. Roast vegetables in oven for 30 to 40 minute until golden brown. Remove from oven and add to large pot along with 3 L of chicken stock. Bring to a boil, then simmer over medium-low heat for one hour. Puree soup in blender or with hand-held blender until smooth. Add cumin, coriander, cinnamon and nutmeg. Simmer 15 minutes and then strain through sieve. For richer soup add 1 cup of whipping cream. Return soup to boil before serving.
Blend together cream cheese, confectioner's sugar, and egg. When smooth, pour half of mixture in pie crust. Layer half of bananas on top of filling and press down gently with spoon. Layer half of pineapple on top of bananas. Layer half of whipped topping on top of pineapple and top with cherries and nuts. With your remaining ingredients, repeat the process with the second pie crust. Refrigerate about an hour.
Roll out pizza dough and bake according to directions on the canister. Put 1/4 cup of cheese in 12 snack size ziploc bags. Put 1/4 cup of sauce in 12 snack size bags. When the pizza crust is done cut into 12 squares. (The package says that 1/6 of a package is a serving which is where I am coming up with the serving sizes). Place two squares in each quart size ziploc. Add one cheese packet and one sauce packet in the package with the crust. Freeze. To eat, have your child put one package in their lunch box and by lunchtime it will the thawed and ready to eat!