HumbleIntelligence/food-ner-1-Million huggingface dataset:
Flatten breasts to 1/4" thickness and sprinkle with salt and pepper. Spray a pan large enough to hold chicken with cooking spray. Heat pan over medium heat until hot. Add chicken; cook 3-4 minutes or until done. Add remaining ingredients; cook 3-4 minutes or until heated through. Serve sauce over chicken.
In a 2 quart pitcher mix the nectar & the juices, blending well. If sugar is to be added, add it now, then stir, mixing well. Chill well before pouring into 4 glasses.
In large bowl combine sugar, flour, cornstarch, salt and nutmeg. Add fruit and vanilla, toss to mix. Let stand for 15 minutes, stirring occasionally. Line pie plate with bottom pastry, add filling. Dot with butter, Roll out remaining pastry, make lattice crust, seal and flute edges. Bake at 375 for 50-55 minutes or until crust is golden brown and filling is bubbly. Cool on wire rack.
Heat oil in a large nonstick skillet over medium heat. Add onion and garlic, saute 7 minutes or until tender. Add peppers and tomatoes; cook over medium-high heat 3 minutes. Add fish; sprinkle with garlic powder and pepper. Cover and reduce heat, simmer 5 minutes. Turn fish over. Cover and simmer an additional 5 minutes or until fish flakes with a fork. Transfer to individual serving plates, reser ving cooking sauce in skillet. Keep fish warm. Place skillet with cooking sauce over medium-high heat, and cook 3 minutes or until thickened. Serve sauce over fish.
Use a vegetable peeler to shave the carrot into long strips. Peel strips from the cucumber so that it's striped, then cut in half lengthwise and thinly slice crosswise. In a large bowl, toss the lettuce, carrots, and cucumber. In a large skillet, melt the butter over medium heat. Add the garlic and cook for 30 seconds, stirring. Add the shrimp, sprinkle with salt and pepper, and cook, stirring, until just opaque throughout, about 7 minutes. Remove from the heat and cool slightly. Toss the shrimp and its cooking juices with the vegetables until well coated. Toss in the lemon juice and season with salt and pepper.
Cut turnip like fries -- 1/4 inch thick and however wide. Place in a bowl and sprinkle salt, chili powder and oil. Toss to coat. Spread on a cookie sheet, one layer only. Cook in a hot 425 degree oven for 12-15 minutes and flip over so to brown on both sides and cook another 12-15 minutes. Enjoy!
Mix dry flour, sugar and baking powder in one bowl. Mix other stuff in another bowl. mix bowls together. make cookies. bake at 350 for 10 minutes.
Peel and chop the onion into 1/4-inch chunks. Peel and chop garlic. Remove the seeds and veins from the pepper and chop. Cut chorizo into round slices about 1/4-inch thick. Pour about half of the olive oil into a large frying pan and heat on medium. Once hot enough, saute the chorizo slices, pepper, onion and garlic in the pan. Stir often. If necessary, add more olive oil to pan. Once the onions are translucent, add the can of crushed tomatoes. Sprinkle in the paprika. Stir and cook on medium-low for 10 minutes, careful not to burn the sauce. While the sauce is simmering, bring water to a rolling boil for pasta in a large pot. Add pasta and cook until al dente - about 10 minutes. Drain pasta. To serve, add pasta to frying pan and mix together with sauce. If you prefer, plate the pasta, then add sauce on top.
Peel and cut eggplant into 1 1/2 inch cubes. Sprinkle with salt in a colander. Shake to mix. Wait 10 minutes to 1/2 hour. Blot eggplant with paper towels. Fry in oil until soft and golden brown. Set aside. Brown ground beef in a large pot. Add onion and cook until onion is soft. Add spices and saute a few minutes. Add fried eggplant, tomatoes, tomato paste and water. Simmer for 1/2 hour to an hour. Add more water if necessary.
Line bottom and 2 opposite sides of an 8-inch square baking pan with a sheet of wax paper, leaving a 2-inch overhang on both sides. Mix together flaked and dried coconut and condensed milk with your fingertips until combined well, then firmly press into pan in an even layer with offset spatula. Chill, uncovered, 5 minutes. Melt chocolate in a metal bowl set over a saucepan of barely simmering water or in top of a double boiler, stirring until smooth. Spread chocolate evenly over coconut layer with offset spatula and chill until firm, 5 to 7 minutes. Lift confection onto a cutting board using overhang and halve confection with a sharp knife. Sandwich halves together, coconut sides in, to form an 8- by 4-inch rectangle, then discard wax paper. Cut rectangle into 32 (1-inch) squares. Arrange paper cups (if using) on a platter and fill with candies. Chill, covered, until ready to serve.
In large deep skillet, brown ground beef and onion (until meat is no longer pink). Drain and return meat to skillet. While beef is browning, cook pasta according to package directions. While pasta is cooking, add taco mix and water to ground beef; cook for 5 minutes or until water is absorbed (medium heat). When pasta is done, drain. Pour into meat mixture and add pepperoni. Add cheese, milk, salt and pepper. Stir until cheese is melted and pasta is covered with meat mixture. Dot with sour cream if desired.
Heat clarified butter and oil in a medium, deep saucepan to 300°. Cut unpeeled potatoes into paper thin slices; deep-fry in batches for 4-5 minutes or until crisp and oil around chips is no longer bubbling. (Moisture in potatoes causes the bubbles; once the bubbles stop, the chips will be crisp) Drain on paper towels; sprinkle with kosher salt.
Saute onion in olive oil. Pour onions, tomato paste, tomatoes, water, and seasonings into a 3 quart saucepan. Stir well. Cover and simmer for 1 hour. Remove bay leaf. Brown sausage and add bread crumbs. Mix milk and eggs together and add to meat mixture. Mix well. Cool. Stuff each rigatoni with meat mixture. Place a layer of rigatoni in 4 quart casserole. Pour some of the tomato sauce over noodles and sprinkle with cheese. Repeat layers. Bake at 350 for 1 hour.
In a large dutch oven with a lid, Saute onions in olive oil until nicely browned. Add garlic. cook about 45 seconds. Add lentils and water. bring to a boil. Lower heat to med low, cook about 25 minute covered. Raise heat to medium, add tomatoes and cumin, coriander, and allspice. Cover, and Cook 10 minutes. Meanwhile cook pasta in boiling water. drain. Save that pot, you will need it shortly. Remove lid from tomato mixture and add salt and pepper. cook another 10 minute. In that saved empty pasta cooking pot, heat one Tbs oil. Add cumin seeds, when start to pop add cooked pasta and rice (and optional garbanzos). toss then dump in with tomato/lentil mixture. Serve with toasted pita bread on the side (I like to melt some cheese in it since I'm bein' so healthy!).
Fill a large wine goblet with crushed ice. Gently muddle the rye, peach nectar, dash of bitters, peaches, mint, and a squeeze of lemon juice in a cocktail shaker. Pour over ice and serve cold. Note: At first, the rye can pack a real punch; as the ice and fruit melt, they mellow it into a wonderful summer drink.
Boil the sweet potatoes in their jackets until tender, about 25 minutes. Let cool and then cut into slices about 1 1/2 inches thick. In a large skillet melt butter. Stir in brown sugar and water and cook on medium heat for about 5 minutes. Reduce heat and add sweet potatoes. Cook gently, tossing lightly until sweet potatoes are glazed. Top with coconut before serving.
Preheat oven to 325 degrees and grease an oven safe dish that the chicken will fit inches. Rinse your chicken breasts and pat them dry with paper towel.Very important that you dry the chicken breasts before preparing them, if the chicken isn't dry the seasonings will not stick and neither will the sour cream mixture. Season on both sides with salt and pepper, to taste. In a shallow dish, combine the sour cream and buttermilk. Arrange the crushed Cheez-Its in a second shallow dish. Dip each chicken breast into the sour cream mixture, then into the Cheez-Its so that they adhere and form a crust. Place the chicken in your prepared baking dish, leaving about 1 inch between the breasts. Cover with foil and bake for 45 minutes. Then remove the foil and bake for an additional 15 minutes.
Pour 2 cups of water into a 2 cup microwave safe glass measure. Microwave on high for 4 minutes. (It should just come to a boil.). Add teabags, dunk a few times, and let steep 15+ minutes, to your tastes. Pour into gallon sized pitcher, add remaining water, and ice if desired. Chill and drink :-). NOTE: If you use bottled water it will super heat and could come to a boil suddenly when you add the teabags, so use caution.
Heat coconut oil in a large pot over medium-high heat. Add the mushrooms and carrots and cook, stirring occasionally, until the vegetables soften - about 8 minutes. Add the spinach, turmeric, ginger, pepper and salt. Cook 1 minute. Add chickpeas and Tikka Masala Sauce. Bring to a simmer and cook 5 minutes. Stir in coconut milk and warm through. Serve immediately.
Preheat oven to 450*F. Prepare the chicken by gently easing your fingertips between the skin and the meat at the neck opening, to loosen the skin all over the breast, taking care not to tear the skin. Insert the parsley sprig, basil or rosemary under the skin. Season the chicken generously on both sides with salt and pepper. Heat an oven-proof skillet large enough to hold the chicken over high heat. Add the olive oil and swirl it in the skillet. As soon as you begin to see slight wisps of smoke, carefully place the chicken skin side down in the skillet. Sear the chicken, undisturbed, while reducing the heat little by little to medium, until it's skin has turned golden brown and crisp, 5 to 7 minutes. Carefully turn the chicken skin side up. Put the skillet with the chicken into the preheated oven and cook until the chicken is deep golden brown and the juices run clear when the thickest part of the thigh meat is pierced with a thin skewer, 10 to 15 minutes more, depending on it's size. When the chicken is done, remove it from the skillet with tongs and transfer it to a cutting board. Pour off all but a thin glaze of fat from the skillet. Return the skillet to high heat, add the chicken stock and the lemon juice, stirring and scraping with a wooden spoon to deglaze the pan. Boil the liquid down until it has reduced by half it's volume, 3 to 4 minutes. Turn down the heat and add the mustard, stirring briskly with a wire whisk. Add the butter a piece at a time to make a creamy sauce, making sure each piece has been incorporated completely before adding the next. Season to taste with salt and pepper and stir in half of the parsley or basil. To serve, spoon the sauce into the centers of two to four heated plates. With a large sharp knife, cut the chicken into two halves or four equal pieces. Place the chicken on the plates, sprinkle with the remaining parsley or basil and serve.
Mix the first three ingredients together, put on low heat and let simmer. Mix the Accent, Lawry's and pepper together and put in a shaker. Season the patties with this and fry or grill until done-dont press on the patties-you must resist this impulse! Put patty onto a bun, then the swiss, then the sauce and you're done.
Mix shredded cabbage, bell pepper, onion, mustard seed, and celery seed in a bowl with a cover. Set aside. In a saucepan, bring sugar, vinegar, and oil to a boil, and pour over cabbage while hot. Do NOT stir cabbage mixture until cold. Cover and place in the refrigerator. This will keep for several days.
Combine all ingredients in a blender. Process at high speed for about 40 seconds, until frothy. Serve immediately. Variations: Autumn Lassi: Replace cold water with 1/4 cup fresh apple cider, add 1/2 teaspoon fresh ground cardamom. Blackberry: Replace cold water with 1/4 fresh blackberries; adjust sugar to taste. Mango: Replace cold water with 1/4 cup fresh or frozen mango pulp. Nectarine: Replace cold water with 1/4 fresh pureed nectarine, don't add extra sugar. Strawberry: Replace cold water with 1/4 cup fresh or frozen hulled, chopped strawberries. Salty: Replace 1 tablespoon sugar with 1 teaspoon coarsely ground cumin seed and 1 teaspoon fresh lemon juice.
Add the hot water to the stuffing and set aside. Mix everything else together in a casserole dish. Top with the stuffing. Bake, uncovered, for 30 minutes at 350°F, or until casserole is bubbly and stuffing is a little crusty.
In a large Pyrex dish, melt the chocolate in a 200 degree oven for at least 10 minutes. Add the peanut butter while in oven about 2-3 minutes. Take the dish out of the oven and mix. Add marshmallows; mix well. Add peanuts and rice krispies; mix well. Spoon out with teaspoons onto wax paper and let stand about 2 hours. Refrigerate in air tight containers. Or you can freeze them.
Stir together first 5 ingredients (will thicken). Stir in banana & cookies just before serving.
Brown all together 1st 6 ingredients. In a crockpot put in all of the other ingredients stir well. Add ground beef mixture. Cook on low in crockpot for 2 hours.
Process pork loin in a food processor until finely chopped. Combine pork loin, sausage, and next 11 ingredients. Cut corners from wonton skins to form circles. Drop 1 teaspoon mixture onto middle of each skin. Gather up skin sides, letting dough pleat naturally. Lightly squeeze the middle while tapping the bottom on a flat surface so it will stand upright. Arrange dumplings in a bamboo steam basket over boiling water. Cover and steam 20 to 25 minutes. Serve with sauces, if desired. NOTE: To freeze, arrange dumplings on a baking sheet; freeze for 2 hours. Place in zip-top freezer bags; label and freeze for up to 2 months. To cook dumplings from frozen state, steam for 22 to 25 minutes.
In a glass dish, combine shrimp,rum,brown sugar,ginger,lime juice,zest,soy and garlic; cover and marinate at room temperature 30 minutes, stir occasionally. Remove shrimp from marinade, reserving marinade, thread shrimp onto skewers. Grill shrimp, basting with reserved marinade and turning them once, until just cooked through, about 6 minute Slide shrimp from skewers, shrimp can be served hot or warm.
Put 7 cups water in a large pot with a tight-fitting lid and bring to a boil. Remove from the heat and let rest for a couple minutes. Stir in the tea leaves (or use a tea ball, cheesecloth, or some other mesh contraption), cover, and steep until fragrant and richly colored, 5 to 10 minutes. Strain the "tea broth" through a strainer and put the tea in a large saucepan. Discard the tea leaves. Bring the tea broth to a boil and sprinkle with salt. Stir in the udon. When the broth returns to a boil, add 2 cups of cold water. When the liquid returns to a boil, turn the heat down so that it bubbles gently without overflowing. Cook, stirring occasionally, until the noodles are just tender, usually 5 to 7 minutes, but it could be more depending upon the brand you use. Taste and add more salt, a few grinds of pepper, and the mirin or sugar, if you like, and serve.
Brown sausage in a kettle over medium heat. Drain. Add barley, shredded cabbage, sliced carrots, sliced celery, chopped onion, crushed garlic clove, bay leaf, chicken broth, water, and stewed tomatoes. Cover and simmer for 1 hour, or until the barley and vegetables are tender. Stir in prepared mustard. Garnish with croutons.
Pre heat oven 300 degrees Fahrenheit. 	Mix cake mix and pudding mix add 7-up, eggs and oil. 	Beat 1 minute. 	Makes 3 round 9 inch layers' cake pans. 	Bake 40 minutes. 	Cool 45 minutes in pan, then spread filling between layers and on top. 	Mix flour or Corn starch and sugar, add beaten eggs, margarine, and pineapple. 	Cook until thick. 	Add coconut, nuts, and vanilla. 	Put cherries on top (lay whole cherries on top). Note*** put drained cherry juice in the icing before it is cooked. That will turn the icing pink. Note***You can cool the cake's longer before icing.
Set oven to 350°F. Grease and flour three (8-inch) cake pans and line bottoms with parchment paper. In a medium bowl, beat egg whites until stiff, but not dry; set aside. In another bowl, cream butter, Crisco and sugar until fluffy (about 4-5 minutes). Add in yolks (one at a time) beating well after each addition. In a bowl, sift flour and baking soda together. Add to the egg yolk mixture alternating with buttermilk. Add in coconut and nuts; beat well. Fold in beaten egg whites with a spatula. Divide the batter evenly between the three cake pans. Bake for 25 minutes, or until cake tests done. Place the pans on a wire rack to cool. Run a dinner knife around the edges of each layer, and invert each onto a rack, then invert them again onto another rack so layers are right side up. Allow to cool completely before frosting. For frosting: Cream together the cream cheese and butter until fluffy. Gradually beat in the powdered sugar (this takes about 5 minutes). To achieve the spreading consistency you desire, you may need to add 2-3 tablespoons of half and half cream and 1-1/2 cups of ADDITIONAL powdered sugar. Stir in 3/4 cup coconut and 3/4 cups pecans. Frost and fill cake. Sprinkle the top with reserved coconut.
Set oven to 350 degrees. Grease 2 cookie sheets. Place the 8 ounces semi-sweet chocolate bits and the butter in a heavy 2-quart saucepan; melt over low heat (or melt in the microwave), stirring until smooth, let cool slightly. Sift the flour, baking powder and salt. In a bowl with an electric mixer, beat the eggs, sugar and vanilla until well combined. With the mixer on slow, add the cooled melted chocolate, then the dry ingredients; blend well. Stir in the chocolate chips and the nuts. Drop by heaping tablespoonfuls (2-inch apart) on prepared cookie sheets. Bake 10-12 minutes (they will puff, but won't firm up until they are cool, so DON'T OVERBAKE!). Cool for a couple of minutes, then remove to a wire rack to cool completely. These cookies keep well if they are covered for 4-5 says at room temperature, or freeze for up to 3 months (they freeze very well). Note: If desired, the cookie dough may be prepared and frozen, well covered, in the freezer before baking, just thaw, and bring to room temperature before baking. **NOTE** Start with 1-1/4 cups of flour, and add more if needed to make a soft but firm enough dough to spoon on a cookie sheet.
Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife. Pound garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes. Preheat oven to 350°F. Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F, 1 1/2 to 1 3/4 hours. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare). Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with lamb.
Soak the cucumber and onion slices in water to which the salt has been added for 2 hours. Drain thoroughly. Mix the sugar and vinegar together and pour over the cucumbers and onions. Mix. Store in a plastic container with lid, in the refrigerator. They get better after a day or two.
Heat sugar, syrup, & salt to boil in a VERY large stew pot (non-stick pot with no flaking is best). Please note that if you plan on doubling this recipe, you need to use a commercial size stew pot because the ingredients double in size as the temperature rises. Add cream VERY slowly. Cook stirring almost constantly to 239°F (or until you get just to the point where a little drizzle of cooled caramel gently rubbed between 2 fingers forms into a ball). This takes approximately 3-5 hours. Let cool a few minutes to help prevent sticking to the cookie sheets. Add nuts now if desired. Pour onto 3-4 buttered cookie sheets (cookie sheets should be buttered lightly so as not to end up with greasy caramels). Once cooled completely, flip cookie sheets over to release sheets of caramel (you may have to use a metal spatula to pull the sheet of caramel out of the cookie sheet). Use pizza cutter (if you have cooked them perfectly) or scissors (if you have slightly overcooked them to a stick-to-your-teeth texture) to cut into bite-size pieces. Each piece can now be dipped in chocolate or wrapped "as is" in small squares of wax paper (or candy wrappers). Note: This recipe also works great for caramel sauce -- just don't quite heat it to 239°F Hard toffee candies can be made if you heat it above 239°F Therefore, even if you mess up on your attempts to make SOFT caramels, you have SOMETHING left over for your efforts.
Heat the oil in a saute pan, over a medium heat, add the almonds, stirring frequently until they are well-coated with the oil and golden. Do not have the oil too hot as the almonds will then brown and their middles will still be raw. Combine the remaining ingredients in a bowl to make the spice mix. Transfer the almonds to a plate using a slotted spoon and sprinkle with the spice mix. Cool before serving.
Fry chicken pieces in frying pan until no longer pink inside. Place in a greased casserole dish. Steam broccoli and place in casserole dish with chicken. Mix both soups, mayo, lemon juice, curry powder, and salt and pepper. Pour this mixture over top of chicken and broccoli. Top casserole with croutons and cheddar cheese. Bake in a 350 degree oven for 40-45 minutes. Let sit for 5 minutes before serving.
In small microwave safe bowl, combine all ingredients with a fork. Mix well. Microwave on high about 30-35 seconds then mix again. Cover & refrigerate at least 6 hours to allow the flavors to meld. This makes approximately 4 packets worth of hot mustard.
Wash and season lamb with salt and pepper, combine marinade seasoning and marinate lamb for an hour or more. In a thick pot bring lamb to a boil with marinate and water. Add more salt and pepper if necessary to water. Allow lamb rib to cook for 45 min or until tender. In a mixing bowl combine of the sauce recipe and mix until sugar is fully dissolve. Dip marinated lamb in sauce and place lamb on BBQ grill and allow to cook for 5-8 min or until lightly brown. Or place on oven proof baking sheet and cook for 15- 20 min and base heavily while cooking. Remaining sauce may be poured in a sauce pan and cook slowly for 5 min and serve on the side with lamb.
For sauce, place chiles and water into Large Micro-Cooker(R); microwave, covered, on HIGH 6-8 minutes or until chiles are softened. Drain. Coarsely chop onion using Santoku Knife. Add remaining sauce ingredients to blender; blend until smooth. Press sauce through Strainer into (2-qt.) Saucepan using Classic Scraper. (Discard fibrous strings.) Bring sauce to a boil. Reduce heat to low; cook 3-5 minutes or until heated through. Meanwhile, for enchiladas, place tortillas in dry Large Micro-Cooker(R); microwave, covered, on HIGH 2 minutes or until softened. Chop onion. Reserve 1 cup of the cheese for garnish. Add onion and remaining cheese to Stainless (4-qt.) Mixing Bowl; mix well. Place about 2 tbsp cheese mixture onto each tortilla. Roll up tortillas and place seam side down on Double Burner Griddle. Pour sauce evenly over enchiladas. Top with reserved cheese. Tent with foil; cook over medium heat 5-7 minutes or until cheese is completely melted and enchiladas are heated through. Serve on Simple Additions(R) Small Square Plates. Cook's Tips: This recipe can be made on the Large Bar Pan. Preheat oven to 450°F Assemble enchiladas as directed and place onto pan; tent with foil sprayed with nonstick cooking spray. Bake 10 minutes or until cheese is melted.
Using a blender or whisk, incorporate first six ingredients. Stir in red onion. Allow flavors to meld at least fifteen minutes.