HumbleIntelligence/food-ner-1-Million huggingface dataset:
in a large skillet put the balsamic vinegar and garlic along with the chicken breasts. add fresh ground pepper (i use about one tbs) on medium heat cook the ckicken until it is done. butter just one side of each slice of bread. assemble (butter on the outside) sandwiches with cheeses on each slice of bread then on one slice put the avacado (enough to cover surface of sandwich) tomato and chicken. in a heated skillet add sandwich and toast each side for about three minutes or until golden brown. slice in half and serve. you can also spread honey mustard or mayo on sandwhich before toasting.
Combine cornmeal, flour, baking powder, salt and egg; mix well. Stir in milk to make a thick batter; place in a tall narrow glass. Let stand 4 minutes to thicken. Meanwhile, heat oil to 375 degrees F. Pat hot dogs dry. Dust with flour if desired. Insert sticks in hot dogs; dip into batter. Let excess drip off. Fry until golden brown, about 5-6 minutes. (I've found it works best to fry them one at a time. Unless you have a fryer that is big enough to handle more without them touching.). Drain on paper towel.
Combine all ingredients (except chicken), if mixture is too thick, keep adding hot water until mixture is similar to cream. Reserve 1/2 cup of marinade mixture for basting while grilling. Place remaining marinade in zip loc bag, add chicken pieces, squish to combine, marinate for 2-3 hours Heat grill, lightly oil grates, place chicken on grate and brush with reserved peanutbutter mixture while grilling. Grill until juices run clear.(about 30 min). Serve with rice or potatoes.
Cook the noodles according to the package directions until just tender. Drain out the water. Rinse the noodles with cold water, drain them well, and then set them aside. In a small bowl, mix the hoisin sauce, chicken broth, soy sauce, sesame oil, and cornstarch. Then set the sauce aside. Heat 1 tablespoon of the vegetable oil in a large wok or nonstick skillet over medium-high heat. Stir-fry the ginger for 30 seconds. Then add the onion and stir-fry for 2 minutes. Add the mushrooms and carrots and stir-fry 2 minutes more. Finally, add the broccoli, pea pods, and bok choy. Stir-fry the vegetables for 2 more minutes, then transfer them to a plate. Heat the remaining tablespoon of oil in the pan. Add chicken (or other meat) and stir-fry it until it's no longer pink, about 3 to 4 minutes. Add the cooked noodles, vegetables, and sauce. Turn the heat down to medium. Using two spatulas or wooden spoons, lightly toss the mixture until heated through, about 3 minutes.
Combine all ingredients and place in a greased 2 quart shallow casserole. Bake 25 minutes at 325 degrees or microwave until heated through. Can be assembled the day before (tastes even better). Or can be frozen before baking. Defrost before baking.
In a large cooking pot, brown the ground chuck and the onion over medium heat, just until the meat is no longer pink. Pour off the fat as best as you can. Stir in the chili powder and allow to simmer on low heat for about five minutes. Add remaining ingredients and allow to simmer on very low heat, covered, for 2 hours. Serve with onions, mustard, relish, and any kind of hot dogs on steamed buns. I like to toss the hot dogs into the sauce for about ten minutes to cook them. NOTE: A good way to steam hot dog buns is to put 4 or 5 buns into a gallon zip-lock bag, flip in about 2 teaspoons of tap water with your fingers and, (not sealing the bag completely), microwave it on the defrost mode for one minute.
In a 2 quart sauce pan with hot water (not boiling), stir well to dissolve jello- set aside for 5 minutes to cool. Add ice cream by spoonfulls to jello mixture, stirring till melted. Chill pan on an ice bath till thickened, but not set, about 10- 15 minutes. Gently fold in banana rounds. Pour mixture into prepared crust, smooth top evenly with a spatula. Refrigerate for 4 hours. Top with kiwi slices. Slice and serve.
Heat a large nonstick skillet sprayed with cooking spray on medium-high heat. Add bell peppers and onions; cook and stir 6 to 8 minute or until vegetables are crisp-tender. Transfer to large bowl; keep warm. Add the meat, garlic and black pepper to same skillet; cook and stir 3 minute Add soy sauce; cook 1 minute or until meat is cooked through. Add barbecue sauce; cook until heated through. Spoon the meat mixture into bowl with vegetables; toss gently. Serve over hot rice.
To make the dressing, combine the salt, nutmeg, cumin, garlic, lemon juice, olive oil and black pepper, to taste, in a salad bowl. Just before serving, add grated zucchini to the bowl and toss in the dressing.
Place a little arugula on each serving plate or on a large platter. Thinly slice the avocados and arrange the slices on top. Using a sharp knife, peel and remove the pith from the oranges, remove any pips and then cut the flesh into 1/2in slices. Arrange on top of the avocado Sprinkle the red onion slices and basil over the salad. Put all the vinaigrette ingredients into a screw-top jar and shake well. Pour the dressing over the salad and serve immediately.
Wipe chicken with damp paper towels. In hot oil in large skillet (10 inch), brown chicken, about 5 pieces at a time, until golden brown all over. Remove chicken as it browns. Add pork cubes to skillet and brown well on all sides. Remove. To drippings in skillet, add onion, garlic, pepper and oregano; saute, stirring, until onion is golden, about 5 minutes. Add salt, rice and saffron; cook, stirring, until rice is lightly browned, about 10 minutes. Meanwhile, in another skillet, brown sausage well, turning on all sides, about 10 minutes. Cut in half crosswise. Drain and discard grease. Place chicken, sausage and pork in large roasting pan, about 17" x 11". Preheat oven to 375 degrees. Add tomatoes, bay leaf and chicken broth to rice mixture; bring to boil. Add shrimp; spoon mixture evenly over chicken and sausage in pan. Bake, covered with foil (tuck foil tightly around), 1 hour. If mixture seems dry, add 1/2 cup water. Sprinkle peas over top without stirring. Bake, covered, 20 minutes longer, or until chicken and pork are tender and peas are cooked. To serve, turn paella into heated round serving platter or paella pan. Garnish with pimiento slices and lemon wedges.
Beat eggs with salt, ground mustard, cayenne and onion powder until well blended; set aside. In 12 inch skillet saute red and green bell peppers and onion in vegetable oil over medium heat until soft. Stir in ham and sausage. Remove to plate. In same skillet, pour in egg mixture. Cook over medium heat for 3-5 minutes, lifting up edges to let liquid egg in the center to flow into skillet. Continue cooking until egg mixture is firm, but not browned. Pour reserved peppers, onion, ham and sausage onto 1/2 of the omelet. Sprinkle with 1/2 of the cheese. Fold omelet in half with spatula. Sprinkle with remaining cheese. Enjoy!
Preheat oven to 425 degrees In a baking dish, combine shrimp, sliced garlic and wine and season with salt and pepper. Melt butter. Add bread crumbs and parsley to melted butter and sprinkle over shrimp. Bake for 15 to 18 minutes until shrimp are opaque.
Combine all ingredients in a small saucepan set over medium heat. When the mixture reaches a simmer, reduce the heat to low and cook, stirring occasionally. Taste and add more minced rosemary, if necessary, and continue simmering the sauce until the blueberries have mostly broken down and it is thick enough, in between a syrup and a jam (test the cooled consistency by dropping a bit on a chilled saucer). Serve immediately or let it cool and store it in the fridge for several days.
Soften the gelatine in cold water. Separate the eggs. Put the champagne, lemon juice, 60g sugar and the egg yolks in a pan and bring to the boil. Remove from the heat. Press the water from the gelatine and mix in with the hot lemon cream mixture and leave to cool. Beat the egg whites with about a third of the remaining sugar and then sprinkle over the remaining sugar in stages, beating after every stage until a firm mixture is formed. Beat the cream until stiff. Fold the beaten egg white mixture into the cream and then fold into the lemon mousse mixture. Wash the raspberries leaving a few aside for garnishing later.Distribute the raspberries into 4 glasses and then top with the lemon mousse. Leave to cool for 2 hours. Just before serving, pop some raspberries on the top as a garnish. Use fruits such as strawberries, blackberries and redcurrants.
Pour the dried soup mix and pepper into your ground hamburger and make into patties. Not only the dried onion but all of the other spices will kick up your plain hamburger.
Preheat oven to 350 degrees. Coat 9x13 baking dish with non-stick spray. Lay chicken pieces in dish and sprinkle well with salt and garlic powder. In bowl, mix together remaining ingredients and pour over chicken. Bake covered for 1-1/4 to 1-1/2 hours.
Drain off as much of the grease as possible off the bacon, then crumble. Add the can of tomato soup, mix. Add the shredded cheese and heat over low until the cheese is melted and the mixture is well mixed. In the pot that you cooked your spaghetti in, mix the spaghetti and the cheese mixture until the spaghetti is covered completely. Heat at low until heated though.
Cut a fairly wide lid in the top of the pumpkin. Scoop out the seeds and fibers but save the seeds to roast later. Brush a little cooking oil inside on the pumpkin flesh. Set it on an oven-proof serving dish. Lay alternate layers of croutons and grated cheese inside the pumpkin. Sprinkle the final layer with salt and pepper and fill with chicken stock, not quite to the top. Close the 'tureen' with the pumpkin lid as tightly as possible. Place in a 375 degree oven and cook for 1 hour, or until the pulp is tender when tested with a fork. Just before serving, stir in the table cream. Serve the soup with scoops of cooked pumpkin.
Mix 1 box of pudding with milk. Whisk for 2 minutes and let stand for 5 minutes or refrigerate until you are ready to eat your pie. Spoon 1/4 of pudding mixture into bowl. Crumble 1/2 graham cracker over the pudding. Top with 2 tablespoons Cool Whip Free. (Repeat 3 more times if you want 4 separate servings - or save the rest of the pudding for tomorrow.).
You will need to crush the cherries along with their pits. I found it was easiest to use a heavy duty extra large zip lock, adding a handful of cherries at a time, and smash each cherry with a hammer. Be sure to crust the pit well. Push the pulp to the bottom of the bag and add the next handful. Leave covered in a dark place for 24 hours. After 24 hours, boil the water and add the sugar. Stir until sugar is dissolved. Remove from heat. Put cherry mixture in a fine muslin bag, or use a fine sieve, and squeeze the juice into a bowl. Add the cherry juice to the sugar syrup mixture and set aside to cool. Add alcohol to the cooled cherry syrup. Pour into a jar with a tight fitting lid and place in a cool dark place for one week. After one week, filter into a cool looking bottle, seal, and age it for at least six months before you pop the top.
Preheat the oven at 150°C. Grease 4 souffle pots with the butter. Put in each pot 1 and a half spoons of cream. Add half of the ham stripes and chives on each pot. Salt and Pepper. Break an egg into each pot. Top off with the rest of the ham and chives and cover with the cheese. Set the pots on a baking plate and in the oven for 15 minutes or until the cheese seems melted and crispy. Set the pot onto little plates and serve with some bread. TIP: you can replace the ham with salmon or grey shrimp.
Preheat oven to 350°F. Place rhubarb in a greased 10-inch cast iron skillet. Mix sugar, flour and nutmeg for topping and sprinkle over rhubarb. Drizzle with 1/4 cup of melted butter. In a separate bowl, mix flour, sugar, baking powder, salt, and nutmeg. Add butter, milk, and egg and beat until smooth. Spread batter over rhubarb mixture. Bake for 35 minutes, or until toothpick in center comes out clean. Loosen edges immediately and invert onto serving dish. Serve warm.
Combine all ingredients in a large saucepan. Bring to boil, reduce heat. Cover and simmer 30 minutes, or till lentils are tender. Stir occasionally.
Chop the carrot, celery, and onion in a food processor fitted with a steel blade, or by hand. Heat half the oil in a skillet, add the chopped vegetables, and saute over medium heat for 10 minutes. Tie the fresh herbs together to make a bouquet garni. Meanwhile, in a separate large skillet heat the remaining oil over medium heat. Add the garlic, let it cook until golden, about 30 seconds, then discard it. Add the ground meat, stirring frequently, until it is evenly browned, about 10 minutes. Add the tomato paste and the vegetable mixture, stirring until blended, and cook for 2 minutes. Stir in the flour and cook for another 2 minutes. Raise the heat, add the wine, let it boil until it is almost all evaporated, and stir in the stock, salt and pepper, and bouquet garni, scraping up the brown bits from the bottom of the pan. Bring the mixture to a boil, lower the heat and simmer, uncovered, for 1 hour, stirring from time to time. If the sauce reduces too fast, lower the heat and add a few spoonfuls of stock or water. The sauce should not be too thick; it should pour from the spoon when it is done. Taste and adjust the seasonings. Makes about 6 cups.
Brown hamburger in skillet then drain off grease. Put hamburger back into pan and add taco season,as directed. Remove from heat and let cool while prepping salad. Wash lettuce and tear into pieces and remove excess water. Add cheese, crush dorritos and add. Add meat and other optional ingredients. Toss with dressing and serve immediately.
To prepare the cherry topping, place 2 cups cherries in a blender or food processor, and process until smooth. Combine the pureed cherries, 1/4 cup sugar, lemon juice, and cornstarch in a small saucepan. Bring to a boil, and cook 1 minute, stirring constantly. Pour cherry topping into a bowl; cover and chill. Preheat oven to 350°F. To prepare the crust, combine the crumbs, 1/4 cup sugar, butter, and egg white in a bowl; toss with a fork until well-blended. Press crumb mixture into the bottom of a 10-inch springform pan coated with cooking spray. Bake at 350°F for 10 minutes; cool on a wire rack. Reduce oven temperature to 300°F. To prepare the filling, combine sour cream, milk, and cheeses in a large bowl. Beat at medium speed of a mixer until well-blended. Add 1 1/4 cups sugar, cocoa, vanilla, and eggs; beat well. Stir in mini chips. Pour cheese mixture into prepared pan. Bake at 300°F for 50 minutes or until almost set (center will not be firm, but will set up as it chills). Turn oven off; cool cheesecake in closed oven 40 minutes. Remove from oven; cool on a wire rack. Spread cherry topping over cheesecake. Top with cherry halves. Cover and chill 8 hours.
Heat oil in large pot. Add onions and garlic and cook for 2 minutes. Add ground beef and cook until completely brown. Add tomatoes, paste, water, parsley, italian seasoning, salt, pepper, and sugar. Mix thoroughly. Let come to a boil and then turn down heat to a simmer. Let simmer at low heat for at least one hour. If it becomes too thick you made add a little water as needed. That's it. Serve over your favorite pasta and your done.
In a large mixing bowl, dissolve yeast in warm milk. In another bowl, combine the flour, sugar and salt; cut in butter and shortening until crumbly. Add to yeast mixture. Add eggs; beat to form a very soft dough (do not knead). Cover and refrigerate for at least 8 hours. Turn dough onto a lightly floured surface; divide into fourths. Roll each portion into a 14-in. x 11-in. rectangle; spread cherry pie filling down the center third of each rectangle. Starting at a long side, fold a third of the dough over filling; fold other third over top; pinch to seal. Then pinch the ends and tuck under. Place 2 inches apart on greased baking sheets. Bake at 350 degrees for 25 minutes or until golden brown. Remove from pans to wire racks to cool completely. Combine icing ingredients; drizzle over kringles.
Heat oven to 375 degrees. Mix the sugar and cinnamon together. In a separate bowl whisk the milk, egg substitute, brown sugar, and vanilla. Arrange one half of the toasted bread in the bottom of a baking dish then sprinkle with half of the cinnamon & sugar mixture and half of the diced apples. Repeat with a second layer. Pour the milk mixture over top. Bake 40 - 50 minutes or until knife comes out clean. Serve warm, drizzling caramel topping over top of each serving.
Sift dry ingredients. Melt butter and add brown sugar. Stir over low heat, until sugar has melted. Remove from heat and add dry ingredients. Add eggs and vanilla; stir in walnuts. Spread in an ungreased 9" x 13" baking pan and bake at 300° for 25-30 minutes.
Heat oven to 350°F. Melt butter in micro-safe bowl. Blend in both sugars. Add eggs and beat in until foamy. Add milk and blend in well. Add vanilla (and alcohol if using). Add flour and blend completely. Beat together for about 1-2 minutes until sugar no longer grainy. (Test by pinching a little of the batter and rubbing between finger and thumb. If still grainy add another 1-2 tsp milk beating until sugars are dissolved). Stir in pecans until well coated. If energetic arrange pecans in nice pattern on top after pouring into pie crust. Pour into pie crust. Bake for 30-45 minutes depending on your oven. (I always cover crusts with crust protector or foil to avoid burning). Pie will be done when nuts appear browned and filling is rising. It will sink as filling cools. Enjoy alone or with cream or ice cream or :-).
For bars: Preheat oven to 350°F. Line a 10x15 jelly roll pan with parchment, trimming away any excess. Cream butter and Brown sugar blend splenda in electric mixer until smooth. Add eggs one at a time, allowing each to incorporate. Add dry ingredients in small amounts, allowing time to blend and not forgetting to scrape down the mixer bowl. Turn off mixer, remove paddle, and fold in cranberries, chocolate, and ginger peel. Spread batter over parchment on pan and bake for about 30 minutes or until bars are not puffy and slightly firm to the touch. Allow to cool. For topping: In another kitchenaid bowl, blend softened cream cheese with nature sweet powder, butter, vanilla. orange juice and powdered rind, making sure you scrape down the mixer bowl and blend (To make powdered rind, run dried peel through a spice mill then sift to remove any grit). Turn off mixer, remove paddle, and fold in dried cranberries. When bars are cool, spread frosting evenly on top and sprinkle with chocolate shavings (scrape a bar on the side with a large knife to get these- doesn't matter if it crumbles instead of curling). Cut bars into fourths along the length, and into 3 parts along the width, then cut each square into a triangle. Store bars in the refrigerator.
Preheat oven to 350°F. In a large bowl, mix together flour, sugar, ginger, cinnamon, allspice, molasses, and egg. In a glass measuring cup measure 1/2 cup hot water (or heat up cool water in the microwave until hot but not boiling). Add the baking soda to the hot water, stir. Add the soda and water mixture to the bowl of ingredients. Stir until mixed. Pour batter into a lightly greased 9X9" baking dish. Bake at 350F for 30 - 35 minutes.
Soften the butter and cheddar cheese. In a small bowl, whisk together the flour, salt and peppers. In a mixing bowl, cream the cheese with the butter until well mixed. On low speed, add the flour mixture and beat until well blended. Scrape the dough onto a piece of plastic wrap and refrigerate for about 1 hour or until firm. Form the dough into three 1-inch-diameter rolls. Wrap each roll in plastic wrap (and then aluminum foil if freezing) and refrigerate up to 3 days or freeze up to 3 months until shortly before serving. Place 3 oven racks in the upper and lower thirds of the oven. Preheat the oven to 425 degrees. If the dough has been frozen, remove it from the freezer and let it rest for a few minutes or until it is easy to slice. Slice the dough into 1/4-inch slices. Place the slices about 1/2 inch apart on the cookie sheets. Bake for 8 to 10 minutes or until very lightly browned. For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period. Use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks. Serve immediately or at room temperature.
Preheat oven to 180 degrees celsius. Line a baking tray with baking paper. Cream butter and sugar together till pale and creamy. Add egg and vanilla and beat till smooth. Add remaining ingredients. Stir till well combined. Place heaped tablespoons of mixture on trays. Allow room for spreading. Bake 15 - 17 minutes, then cool for 5 minutes. Transfer to wire rack.
Combine mayonnaise, onion, dill pickle relish, pickle juice, salt and garlic powder. Chill.
Preheat the oven to 150°C. Chop the peeled and deseeded butternut squash, sweet potato, sweet peppers, onion and carrot into nice big chunky pieces - 2inch diameter will be fine. Cut the tomatoes into similar sized chunks, and remove the seedy-jelly bit. Toss the vegetables with the olive oil until they're nicely coated and add the rosemary. Place in the oven for about 1 1/2 - 2 hours, adding the whole garlic bulb after the first hour. The veg should now be cooked, slightly caramelised and almost chewy, with a much more intense and mellow flavour. Remove the rosemary sprigs and place all veggies in a pan. Squeeze the garlic out of their papery husks into the pan too and add stock. If there is any gooey residue on the bottom of the roasting tin, pour a little of the stock into it and scrape it into the pan, as this is where the serious flavour is! Liquidize the soup in batches and reheat. Check seasoning and serve in big bowls with a swirl of greek yogurt on top.
Melt butter in a soup pot over medium heat until just melted, do not brown. Whisk in the flour to form a smooth paste. Cook over moderate heat for 3 minutes, whisking all the while. Whisk in the consomme until smooth and slightly thickened. Bring to a full boil. Add the tomatoes and their juices, carrots, celery, onions, bouillon cubes, Kitchen Bouquet, and pepper. Return to a full boil, reduce heat, and simmer, covered, for 30 minutes or until the carrots are tender. Stir occasionally. While simmering vegetables, cook the ground round over medium heat until browned. Drain off the grease from meat. Add the ground round and frozen veggies to the soup. Simmer, covered, for another 15 minutes.
Cook lima and green beans until al dente, (dont know how else to say it! HA). In a medium bowl, whisk together vinegar, and oil; season generously with salt and pepper. Add all beans; toss to combine. Let marinate at room temperature or in the refrigerator, tossing occasionally, at least 30 minutes and up to a day. The longer you let marinate, the better!
Pre heat oven to 400F. Melt 1 1/2 tbsp butter in a fry pan saute the shallots for 3 minutes, add all the mushrooms and cook until browned. Add spinach cook 1 minute. Remove mushroom mixture from the pan. Deglaze the pan with the cognac- 1 minute then add the Ricotta, breadcrumbs& sage Season to taste- mix well. Combine with the mushroom mixture. Lay out 1 sheet of Phyllo dough, paint well with the butter. Place 1/4 of the mushroom mixture on the buttered sheet, spread evenly over the surface, leave the edges free. Roll once, fold in ends toward the center and continue rolling to make a cylinder. Repeat for the 3 remaining sheets. Place the strudels on a non stick baking sheet and bake for 12-15 minutes-let stand for a few minutes before serving.
Preheat oven to 350 degrees. Mix the dry ingredients together first - sugar, salt, constarch - stir well. Pour the evaporated milk into the dry ingredients and then add eggs and lemon flavoring. Mix well. Melt the margarine and then pour into the mixture and stir. Then add coconut and stir. Pour into unbaked pie shells and bake for 30 minutes or until set.