HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°F Bring a large pot of water to boil. Add about a tablespoon of salt to the water and add chicken. Boil chicken until cooked through. They will float when they are done (about 10-15 minutes). Meanwhile, preheat a 10-inch skillet to medium heat with about 2 Tbsp olive oil, enough for a light coat on the bottom of the pan. Dice mushrooms, slice green onion and crush garlic. When pan is preheated, add all veggies and salt and pepper to taste. Saute until crisp tender, 3-5 minutes. Add both cans of soup, and then fill one can with milk and add to skillet; mix well. Stir in cubed cheese. Cheese will melt as sauce simmers. Let sauce simmer while you pull out the done chicken from the pot, reserving the hot water. If the chicken is not yet done, turn the temperature down on the sauce until chicken is done. When chicken is removed from the water, skim the top of the water for any residuals. Add additional water (or chicken broth) as necessary and bring water back to a boil. Cook spaghetti in this water until al dente. While spaghetti is cooking, shred the chicken into bite-size pieces. Add to simmering cheese sauce. And keep stirring the sauce occasionally during all this; you don't want it to burn on the bottom! When spaghetti is cooked al dente, drain in a colander and return to pot. Add sauce to spaghetti and mix well, making sure all the pasta is well coated. Spray 13x9 casserole with cooking spray. Add spaghetti mixture to casserole, making sure to press into the corners. Cover with Aluminum foil and bake for 1 hour. After an hour, remove cover and bake an additional 15-30 minutes, until cheese is bubbly and casserole is golden on top. Let cool 5-10 minutes. Cut into squares with a spatula and serve with your favorite veggie or salad. YUM!
Mix all marinade ingredients and pour over the meat (you can put it all in a large zip-lock). Marinate atleast two hours or overnight. Grill meat until cooked through. Slice meat into strips. Heat the 1/4 cup of olive oil in a saute pan on the stove and begin sauteeing the onions over medium heat. Cook until soft. Add the peppers and continue to cook until peppers are soft and onions are beginning to brown and crisp. Serve on Flour Tortillas, add meat then peppers& onions& any of the optional toppings.
Cook beef burgers as instructed on the pack. Prepare all your fillings. Just before serving, place your burger buns in the toaster or on the grill about a minute or 2 to heat and get a bit crunchy on the outside. On bottom burger bun spread mayonnaise. Put your lettuce leave on top of that. Place burger on top of that. Then place a cheese slice. Then spread ketchup over that. Place fried egg on that. Add beetroot, onions, tomatoes and gherkin slices on top of that. Place grated carrot on top of that. Top with other burger bun. Press down and enjoy.
Toss together cole slaw and green onions. In a small mixing bowl, whisk together oil, vinegar, sugar, and ramen seasoning packet. Pour over salad and toss together. Just before serving, add ramen noodles (broken into small pieces), almonds and sunflower seeds and toss together.
In a large plastic bag measure soy sauce, vinegar, and crushed garlic. Add chicken wings, close bag tightly, and refrigerate for at least 2 hours, and up to 8 hours. Remove wings from marinade and coat with the Shake and Bake coating mix. Place on one or two large baking sheets, lined with foil, and sprayed with oil spray (Pam). Be sure not to crowd the wings or they will steam and not get the wonderful crusty coating that these should have. You should leave at least 1/2 inch between each piece on all sides, more if possible. Bake at 400 degrees for 45 minutes. You might have to peel these off the foil, as they get really crispy; so-o-o worth it!
Stir fry garlic for one minute. Add beef strips. Stir fry 2 minutes. Season with salt and pepper. Remove. Add zucchini to pan. Stir fry until tender crisp. Return beef to skillet. Add tomatoes and dressing. Heat through. Serve over pasta. Sprinkle with Parmesan.
Heat a large frying pan over medium heat; add bacon and cook. Stir occasionally until browned and crispy (approximately 4 minutes). Drain on a paper towel-lined plate; set aside. In a small mixing bowl combine the mayonnaise and catsup; stir well. Add the bacon to the mayonnaise mixture; give a good stir. Evenly divide among the bread slices. Top each bread slice with a slice of cheese; arrange even amounts of the egg, spinach, and mushrooms over the cheese slices. Salt and pepper, to taste. Top with remaining bread slices; cut sandwiches in half. A warm mug of tomato soup makes a delicious accompaniment to this sandwich.
Preheat oven to 400°F. Stir cream cheese and cottage cheese with Guacamole Dip Mix. Toss turkey with Fajita Seasoning. In a separate bowl, stir tomatoes with Minced Garlic. Spray bottom and inside ring of a round spring form pan with oil. Spread 1 tortilla with 1/3 cheese mixture, then place into the spring form pan. Layer with 1/3 tomato mixture, 1/3 turkey mixture and 1/3 beans. Sprinkle with 1/4 cup cheese. Top with another tortilla and repeat layering. Last layer should be tortilla topped with remaining cheese. Bake for 10-15 minutes until heated through and cheese is melted. For easier serving, let stand 15 minutes before cutting. Cut into wedges and place on plates. Ladle Tomato Sauce overtop.
Clean cutlets and pound thin with the flat side of a meat mallet. (I use a ziploc bag to keep things clean) Wisk together milk and eggs. Dredge cutlets in flour, then egg, then flour, and repeat two or three times until well coated. Fry in oil over medium heat until golden on boh sides. Remove chicken from pan, and drain off any excess oil, leaving bits nd chicken pieces behind. Make a rue by melting butter, over low heat, and adding flour, whisking until smooth. Add salt, pepper, and cream and continue to whisk occasionally until thickened and heated through. YUM!
Make the spice blend: curry powder, salt, allspice, cinnamon and cayenne. Add oil to pan. Add onion and wait about 4 minutes until softened. Add ginger and garlic. Add bell pepper and wait about another 4 minutes for it to soften. Sprinkle the spice blend over all and cook for 2 minutes, stirring constantly. Add the sweet potatoes, broth and water and bring them to a boil. With heat at medium-low, add chicken, coconut milk, and raisins. Simmer for 10 minutes, stirring frequently. Meanwhile cut the bananas, cut the bananas crosswise into 1/2 inch rounds. Stir in the bananas and simmer 5 more minutes, stirring frequently. Serve over the hot rice.
In a sauce pan combine all of the above and bring to a simmer. Simmer for 5 minutes and keep warm. When you are ready to eat the chicken dip in and allow the chicken to drain for 1 minute.
Cream together cream cheese and butter. Add all remaining ingredients and mix until well-combined. Serve with graham crackers or apple wedges.
Combine all ingredients, except for the chicken, in a large bowl. Add the chicken and toss well in the marinade to coat. Cover and marinate from 4 hours to overnight in the refrigerator, turning occasionally. Bring to room temperature before grilling. Grill 3 inches from the heat source, 4-5 minutes per side or until cooked through. *Be careful when grilling skinless chicken breasts that they don't dry out. Remove to a plate and let sit for 5 minutes before serving.
Gently saute the onion for around 5 minutes until soft. Add the beef mince and brown. Add a pinch of cinnamon, salt and pepper, and the chopped parsley and stir well. On a gentle heat add the beaten egg taking care not to let it scramble. Let this mixture cool or the pastry will disintegrate. Place 2 or 3 tablespoons of beef mixture about 1.5 inches from the bottom of the phyllo pastry sheets (feuille de brik) leaving approximately one inch either side. Cut the cheese in half and lay across the mixture. Pull the phyllo (brik) up from the bottom; fold the sides to the centre of section and continue to roll. Place the Boreks (fold side down) in a frying pan with vegetable oil. Fry on both sides until golden.
Add everything except for pecans and maple syrup to a saucepan. Bring to a boil, cover and reduce to simmer for 20-25 minutes. When the apples are soft, and quinoa has absorbed the water, fluff the quinoa with a fork. Pour into bowls and top with maple syrup and pecans.
For slow-cooked chicken, mix Italian seasoning, paprika, salt and pepper in a small cup. Brush chicken with olive oil; rub seasoning mixture all over chicken. Put wine and garlic in a 4 1/2 to 6 quart slow cooker; add chicken thighs in a single layer, bone side down. Cover; cook on low-heat setting for 4 hours, or until fork tender. Remove from cooker; let stand until cool enough to handle (chicken can be cooked up to 1 day ahead and refrigerated). Remove bones; tear chicken into large pieces. For the panini: Assemble sandwiches on focaccia with chicken, roasted peppers and provolone. Spray sandwiches with olive oil cooking spray. Grill sandwiches in a panini press or sandwich grill, or on a stovetop grill pan with a heavy skillet on top. Grill sandwiches until bread is lightly toasted and cheese is melted, about 5 minutes.
Combine lobster meat and mayonnaise in medium bowl. Season to taste with salt and pepper. Butter along outside surfaces of hot dog rolls. Heat medium skillet over high heat. Place rolls, 1 buttered side down, in skillet; cook until browned slightly, about 2 minutes per side. Open rolls. Fill with lettuce, then lobster mixture, serve immediately.
Brown ground beef with onion and bell pepper in a large skillet or pot with lid. Drain grease. Add garlic and seasonings. Stir. Add zucchini and stir. Cover with lid and cook over medium heat for approximately 15 minutes until the zucchini is crisp tender (I don't add any water, the zucchini has enough). Stir about every 5 minutes. Remove lid and stir in spaghetti sauce. Cook for another 5 minutes. Great served with cottage cheese or topped with parmesan!
In bottom of 13x9 pan, sprinkle uncooked rice. Top with chicken strips and sprinkle with dry seasoning mix. Add milk and water over seasoning mix. Drizzle butter all over casserole. Bake at 350 degrees for 45 minutes.
In a large bowl combine all the ingredients for the coleslaw, set aside. Use your hands to combine the ground chicken, Jamaican Jerk Seasoning, and red onion. Shape chicken mixture into 4 patties. Heat Natural Grapeseed Oil in a large nonstick skillet over medium heat. Add the patties and cook until browned and cooked through, about 5 minutes per side. Serve chicken burgers on buns. Top with prepared slaw.
Heat oil in a large, heavy bottomed pot to 350 degrees F. Sprinkle the seasonings on both sides of the pork chops, rubbing them thoroughly into the meat. Pour buttermilk over meat and turn to coat on all sides. Season flour generously with House Seasoning, roll each chop into flour, and shake off the excess. Carefully place the chops, 2 at a time, into the hot oil, and cook until the outside is golden brown. Take 1 chop out and make a small cut at the thickest part to check for doneness; adjust time accordingly for the rest. Drain on paper towels before serving. House Seasoning:. 1 cup salt, 1/4 cup black pepper, 1/4 cup garlic powder. Mix ingredients together and store in an airtight container for up to 6 months.
Rinse the lentils several times, then combine the first 6 ingredients (through turmeric) and pressure cook until soft. In a saucepan, heat oil. Add mustard seeds. When mustard crackles, add cumin seeds and red chillies. Stir for a few seconds. Now add serrano pepper (deseed if you don't want heat), curry leaves and garlic. Stir until garlic is barely colored. Now add the cooked lentil mixture, water if needed and bring to a boil. When dal is boiling, add cumin and salt to taste. Lower heat, cover and simmer for a few minutes. Take off heat, add cilantro and mix well. Serve hot with rice or chapati.
Cook the potatoes until tender, then halve. Flake the fish into large pieces. Dice the onion and saute gently until translucent. Grate the ginger and crush the garlic. Add to the onion for 1 minute. Add the spices and cook until the aromas are released- 30 seconds or so. Add the fish and potatoes and heat through. Season with salt and pepper and garnish with chopped fresh coriander.
Preheat oven to 450 F. Sprinkle the chicken all over with salt and pepper. Place the pieces skin side up in a baking pan. Bake for 30 minutes. Meanwhile, combine the bread crumbs, parsley, garlic, oil, and salt and pepper to taste in a small bowl. Brush the chicken with the mustard. Sprinkle with the crumb mixture, patting it on so that it adheres. Bake for 20 to 30 minutes more, or until the juices run clear when the chicken is cut near the bone. Serve hot or cold.
Cut flank steak in half lengthwise and freeze for 30 minutes. Combine soy sauce and all other ingredients in a measuring cup, set aside. Remove flank steak from the freezer and slice each piece across the grain into 1/4 inch thick strips. Weave meat onto individual bamboo skewers. Dunk meat end of each skewer in the marinade to coat. Lay the skewers in a shallow dish, propping up the exposed ends of the skewers to keep them clean. Pour the remaining marinade over the meat. Refrigerate for EXACTLY one hour (any more and the meat will start to get mushy.). Adjust an oven rack to the top position and heat the broiler. Lay the skewers in a single layer on a wire rack set over a rimmed baking sheet and cover the skewer ends with foil. (May have to broil 2 different sets.). Broil 6-7 minutes, flipping the skewers halfway through, until meat is browned. Serve immediately.
Add all ingredients to crock pot EXCEPT cream cheese & yes, you can add the chicken breasts frozen. Cook on high for 4-6 hours or low for 8 hours. Add the package of cream cheese (whole) to top of cooking chicken mixture for last 30 minute of cooking. Serve over cooked rice or egg noodles with a dollup of sour cream & sprinkles of shredded cheddar if desired.
Sift the flours together. Dissolve cake yeast in the warm water. Mix all ingredients well, into a batter. Set at room temperature for 1 hour. Cover and place into the refrigerator overnight. Stir in baking soda to the portion to be used to leaven the sourness of yeast. Pour onto greased hot griddle and cook until bubbly, then flip cake over until golden brown on both sides. Serve hot with my "Kentucky Whipped Butter" and pure maple syrup.
In a large pot, brown turkey with chopped onion. Add beans, tomatoes, garlic, chili powder, cumin, and salsa to turkey mixture. Cook until hot. Serve with cornbread, cooked pasta, cooked rice, or on top of a baked potato. Sprinkle with cheese if desired.
Preheat oven to 350°F and lightly grease a baking sheet. In a small bowl, mix mayonnaise, mustard, horseradish and lemon juice; stir in parmesan cheese. and bread crumbs. Arrange fish portions on prepared cooking sheet, spread bread crumb/cheese mixture evenly over fish. In a small bowl mix melted butter, bread crumbs and 1 tablespoon parmesan cheese, then sprinkle over bread crumb and cheese coated cod. Bake for 15-20 minutes or until fish flakes easily with a fork.
To make the dressing, combine mayonnaise, lemon juice, lemon zest, sugar and thyme in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add the olive oil in a slow stream until emulsified; set aside. In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. In a large bowl, combine pasta, bacon, avocado, lemon-thyme dressing, salt and pepper to taste. Serve immediately, garnished with thyme. Adapted from The Cozy Apron.
Crust: Crush the Oreos until they're fine crumbs. I used my food processor for this. Pour melted butter over the top and stir with a fork to combine. Press into pie pan and bake at 350 degrees for 5 to 7 minutes, or until set. Remove from oven and allow to cool completely. Filling: Beat the peanut butter with the cream cheese until smooth. Add powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed. Pour filling into crust, evening out the top with a knife or spatula. Chill for at least an hour before serving. Warning: This is ultra, ultra-rich. Cut small slivers-your guests will thank you!
Preheat oven 350°(fahrenheit). Coat a 9 X 13 pan with non stick cooking spray. Whisk cheddar cheese soup and sour cream together in a large bowl until smooth. Stir in chicken and green chile salsa until blended. Add salt and pepper to taste. Place 1/4 cup chicken filling in center of each tortilla and roll up, folding in the ends when you get to the halfway point. Place burritos seam side down in pan. In a separate bowl mix together the cream of chicken, sour cream, soup, milk and green chilies until blended. Pour over burritos in the pan. Top with shredded cheese. Bake at 350° for 35-40 minutes until hot and bubbly.
Add the breadmaker ingredients to the breadmaker in the order specified. Put on dough setting and run until dough cycle is complete. Oil a bread pan or, if preferred, do a single layer in an oiled pizza pan. Mix 1/2 c parmesan, 2 tsp oregano, 2 tsp garlic powder. Split the bread dough into two portions. Make the first portion into 1" balls, dipping in the parmesan mixture and placing in the pan. Sprinkle with 1/4 c grated cheddar cheese. Repeat with the remaining dough, parmesan mixture and cheddar. Top with any leftover parmesan. Let rise for 20 minutes or so until well raised (doubled). Preheat the oven to 350 degrees F. Bake at 350F for 20-25 minutes until done.
Sprinkle the gelatin over the cream and heat slowly until gelatin has dissolved. Add the vanilla extract. Let this cool down for about 15 minutes,. Place a deep glass bowl on the kitchen floor on a layer of newspaper. Place in the glass bowl the apricot jam to cover the bottom, the wineglass sherry, and the juice and grated rind of the lemon. Climb up on the stepladder and carefully pour the cream into the glass dish from as high as you can. Place the dish in the refrigerator overnight. The next day the dish will be aerated and bubbly, and ready to serve.
Preheat oven to 350F degrees. Place pastry sheet on a lightly greased baking pan. Place Brie in center of pastry, spread with preserves and sprinkle with almonds. Wrap Brie in pastry sheet, trimming excess. Seal seams with water and press together with fingers. Bake 30-40 minutes or until pastry is golden brown. Serve with crackers.
Preheat oven to 350*. Combine flour and salt. Beat shortening, sugar and cream cheese until well-mixed. Beat in the eggs, one at a time. Add the orange juice concentrate and the rind. Blend in the flour and salt. Stir in the chocolate chips. Drop dough by teaspoonfuls, 2" apart on lightly greased cookie sheets. Bake @ 350* for 10-12 minutes, until light brown around the edges. Cool. ICING:. Slowly beat icing sugar into the cream cheese until well blended. Stir in the orange juice and orange rind. Ice the cookies.
Stir and serve over ice. The drink is pretty garnished with a fresh pineapple wedge and maraschino cherry.
Put the garlic cloves and oil in a small heavy-bottomed saucepan; bring to a boil and cook uncovered over low heat for 10 to 15 minutes, until the garlic is browned and tender; turn off the heat and add the red pepper flakes and 1/2 teaspoon salt; immediately pour into a heat-proof container to stop the cooking; allow to cool to room temperature. For the salad, blanch the broccoli florets in a large pot of boiling salted water for 2 to 3 minutes, until crisp-tender; drain well and immerse immediately into a large bowl of ice water until the broccoli is cooled (this process stops the cooking and sets the bright green colour); drain well. In a large bowl, toss the broccoli with 1/2 teaspoon salt, 1/4 cup of the oil used to cook the garlic, the soy sauce, and 8 or more cloves of cooked garlic; taste and adjust seasonings, to taste, and serve cold or at room temperature.
Cook corn in pot of boiling water. (Bring water to boil, immerse corn, cover& turn off heat- leave corn in water about 10 minutes). Remove corn& let cool. Heat oil in large saucepan over med-high heat. Add onion, leek, green onions, ginger, basil& mint. Reduce heat& saute, stirring often for about 10 minutes. Cut corn from cob& stir the kernels into pot, along with potato. Add broth& bring to boil over med-high heat. Reduce heat to med-low& simmer, covered until the potato is soft enough to puree, (about 20- 30 minutes). Puree in food processor or using an immersion blender, return to pot& gently warm. Add salt& pepper to taste.
Butter a 9 inch square baking pan. In a large saucepan, combine the syrup and the dry pudding mix and heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Remove from the heat and blend in the peanut butter (I prefer chunky) just until mixed. Quickly stir in the cereal until evenly coated. Spread the mixture evenly in the pan with a buttered spoon. Cool until firm, about 10 minutes. Cut into squares. You can place them in miniature cupcakes liners for a pretty serving look. Note: Do not use instant pudding mix.
Mix first 5 ingredients together; separately, mix dry ingredients. Blend the two mixtures together, fold in chips. Generously fill 24 greased or paper-lined muffin cups. (I have found the paper liners don't work very well.). Bake at 400 degrees F. for 16-20 minutes.
Combine beans and a small amount of water in a saucepan, over a moderate flame. Bring to a boil, reduce heat, cover, and steam until tender and heated through. Remove from heat, drain well. Combine bacon and onions in a skillet, over a moderate flame heat and stir for 5-10 minutes, until lightly browned. Add beer and sugar-mix well. Season to taste with salt and pepper. Heat to a boil. Remove from heat, add the spaetzle and pour over beans. Serve hot. Here is a spaetzle recipe. I haven't tried it yet. I generally use the Recipe #2 from Norpro Spaetzle Maker package. I'll post that recipe as Spaetzle Recipe #2. http://www.reluctantgourmet.com/blog/pasta-recipes/homemade-spaetzle-spatzle/.
Mix first seven ingredients together. Place bread slices on ungreased cookie sheet. Top each slice with cheese mixture. Bake or broil until cheese is melted and lightly browned.
Preheat oven to 350 degrees. Cover 2 baking sheets by covering with wax paper and cooking spray. Combine first 5 ingredients in large bowl. Mix syrup, honey, and oil. Add to dry mix and stir until combined. Divide between baking sheets, spread evenly. Bake 20-25 minutes, toss half-way through baking.
Open the mozzarella fresca and drain out the liquid, then thoroughly dry on paper, or clean cloth towels. Either using a food processor or a manual grater, grate the mozzarella fresca and set aside. Drain the ricotta and put in a bowl. With a wooden spoon gently gently gently mash and pat it down till reasonably smooth and flexible. Using a fork mix in the dry spices till well-incorporated, and set aside. Place the dried pasta in 1/2 gallon of salted boiling water and bring it back up to a full boil. It's usually done when it starts bubbling white. Drain the pasta in the pasta insert, or colandar over the sink. Once completely drained, then sprinkle the olive oil completely over the pasta to prevent sticking. In a festive deep-dish Lasagna pan layer the pasta, sauce and cheese in that order. The bottom layer starts with pasta. Then, ladle on on a thin layer of marinara, then the cheeses--- starting with the mozzarella fresca, seasoned ricotta, and pecorino romano---sprinkle marinara on top of that and then start again with the pasta, ladling on the sauce and cheese layers all over again. Cover the top with foil and bake in a 325F oven for 35-40 minutes, checking and rotating after 20 minutes. Cool covered for at least 30 minutes and garnish with the fresh Basil sprigs, and spicy Italian sausage---which is cooked completely separately.