HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 400 degrees. In small bowl combine flour, salt and pepper. In another bowl beat together milk and egg. Combine breadcrumbs and Parmesan cheese on a plate. Coat chicken strips in flour mixture then dip in egg and roll in breadcrumbs. Place chicken on baking sheet, drizzle with melted butter or margarine. Bake 12-15 minutes, until chicken is fully cooked and no longer pink in center. Let cool for 30 minutes. Place each serving in a small plastic food-storage bag and refrigerate up to 3 days. Serve with catsup, if desired. TO FREEZE: Place each serving in a heavy-duty plastic food storage bag and freezes up to 1 month. Frozen nuggets placed in a lunch box at room temperature will thaw in 3 hours.
Cut zucchini into 1/2s or 1/3s, cored on one end (the other end is left intact) and remove filing carefully with corer so that a not-too-thick wall of zucchini remains to contain the filling, keep 1/2 the zucchini flesh removed from the coring, minced (not the shells- but the actual part of the zucchini that was removed, the other half makes a lovely omelette with a bit of parmesan for another meal!). You can prepare your zucchini from the previous day and keep, wrapped, in the refrigerator- this actually makes a lot less work on the day of preparation as it's the coring of the zucchini that takes up the most time. Mix the meats, onion, garlic, rice, parsley and zucchini in a bowl and season to taste with salt and pepper. Stuff this mixture into the opening of the one end of each zucchini piece and make sure the filling goes all the way into the vegetable. Level opening neatly so that no filling comes out. Layer the filled zucchini pieces in a big pot and add enough boiling water to just cover. Put in the stock cubes and the butter and cover. Simmer for 45 minutes to 1 hour (knife tip should slip into a piece easily), and take off heat. Carefully remove the zucchini pieces with a slotted spoon and place on a reheatable serving dish. Strain the cooking liquid left in the pot to remove any pieces of zucchini or grains of rice that may be floating around. In a large bowl, whisk the eggs with the cornstarch and lemon juice (add the juice of 1 lemon at this point). Slowly ladle in (literally the thinnest of streams) your hot cooking liquid, whisking the eggs all the while so they don't curdle. Keep doing this till nearly all the cooking liquid has been used and then pour your egg mixture and any cooking liquid left back into the pot and heat on a low flame until the sauce has thickened. Taste, if it needs more lemon, add up to 1/2 more. This is what is called an'Avgolemono Sauce' (Egg-lemon Sauce)- it is delicious. When ready to serve, put 2-3 piping hot pieces of the stuffed zucchini on each plate and nap with the sauce. Serve with feta cheese on the side (you won't believe how good a nibble of feta tastes with each bite of this!), good, crusty bread (you want to get all the sauce), and wine.
Heat 2 tbsp olive oil in a large soup pot over med/high heat. Add chorizo and cook until it begins to brown. Lower heat just a touch and stir in onion, garlic and peppers, sauteing just until peppers are tender. Add water and beer. Stir in carrots, celery, corn, beans, cilantro and spices. Bring to a boil, then reduce heat and simmer for about an hour. Eat, enjoy, and have plenty for leftovers (its even better the next day)!
Whisk/mix all ingredients together in a glass bowl until well blended. Pour marinade over chicken to cover. Refrigerate for up to 8 hours.
Pour cold water into a microwave =-safe cup and sprinkle with gelatin. Wait 5 minutes; heat it in the microwave for 15 seconds. Gently whisk together the yogurt, cream and honey, then stir in the gelatin. Divide the mixture among 6 espresso cups or small glasses. Chill for at least 3 hours. Run a knife around the edges of the cups to unmold the panna cottas onto plates. Mix the blueberries with the sugar. Spoon an equal amount beside each panna cotta. Serve.
Place a large nonstick skillet that has been sprayed with cooking spray over medium-high heat until hot. Add in the first 3 ingredients; stir/saute until crisp-tender. Stir in broth the the next 3 ingredients; bring to a boil. Add rice to a shallow 2-quart baking dish; add hot broth mixture. Cover and bake in a 350° oven for 30 minutes or until the rice is tender and the liquid is absorbed. Sprinkle with pecans.
In a one-cup glass measuring cup, stir together sugar and cream, then stir in chocolate chips. Microwave, uncovered, on Medium (275 watts) until chocolate is softened, 1 to 2 minutes. Stir in extract until smooth. Serve warm over ice cream. Refrigerate any leftover sauce.
Preheat the oven to 350'. Grease and flour a 13x9 inch pan and set aside (I always spray pan with Baker's Secret). In a medium bowl add flour, oats, baking soda, and salt, mix to blend and set aside. In a large bowl, cream together the butter and the sugar until fluffy. Add eggs one at a time, mixing well after each addition. Mix in buttermilk, bananas, and vanilla. At this point it'll look almost curdled. Just mix it well and ignore that. Add flour mixture to the butter mixture and mix to blend. The batter will be a little thick. Fold in 1 cup of chocolate chips. Pour batter into prepared pan. Bake at 350' for 30-35 minutes or until toothpick comes out clean.
Arrange the smoked fish fillets on serving plates, cover with foil, and put in a warming oven to just warm through. Peel any tough skin off the ends of the asparagus, and cut off hard ends. Neatly cut off the tips, about 1 1/2 inches long. Boil a pot of water, just enough for the asparagus stalks to cook. Add the salt and the pinch of sugar. Cook the stalks until very tender (test for doneness). Keep the water on the stove. Transfer the asparagus to a blender or processor, using a slotted spoon, and puree until smooth. Scrape out puree with a spatula into a small saucepan, turn up the heat, and whisk in the butter piece by piece. Pull of heat but don't let it get cold. Cook the asparagus tips in the same water until they're crisp-tender - a few minutes only. Drain and keep. Take the warmed plates of smoked fish from the oven, spoon over the asparagus butter, and divide the asparagus tops between the 4 plates. Sprinkle with nutmeg, and serve.
Generously salt, pepper filets, add garlic powder. Refrigerate until 30 minutes before cooking. Allow filets to come to room temperature, about 30 minutes, before cooking. This is an important step! Place enough EVOO in cast iron skillet to sear 2 steaks. Heat oil to HIGH. Place steaks in oil and sear on both sides on HIGH for 2 minutes each side. Once seared, add 2T butter, minced garlic and thyme to pan. Transfer skillet to oven preheated to 450 degrees. Cook, without turning for 3 minutes, or until rare/ med-rare (130 - 140 degrees). Remove skillet from oven, return to stove top on medium heat. Add more butter, thyme, garlic and some red wine. Just enough time to baste. Place on plate and allow to rest 5 minutes.
Wash, peel and cut the kohlrabi into 1 inch cubes. Heat the oil and fry the kohlrabi until golden. Drain and keep aside. Heat 3 tbsp oil in a deep pot; add cloves, black cardamom, and asafoetida. Fry a little and then add water. Cover to prevent the oil from spattering. Add the kohlrabi, turmeric powder, ginger powder, aniseed powder, garam masala, and salt. Cook on high heat for 10 minutes. Add the milk and yoghurt (whisked together), stirring constantly till it comes to the boil. Cook for S minutes and then remove from heat. Heat 1 tbsp oil in a small pan, saute the cardamom and add to the pot. Serve hot.
Cook chicken and cool. Shred chicken. I used chicken already cooked from the store and use only white meat. Dice Onion and bell pepper. Drain and wash olives. Cut Velveeta into small pieces. I cut them into 1/2 oz cubes so they would melt easily. Cook the pasta while you assemble and heat the sauce. In a Dutch oven, add the canola oil. Heat it and add the minced garlic, onion and bell pepper. Saute until garlic becomes golden and onions are translucent. Add the olives and the can of Rotel tomatoes. Heat until it is boiling. Add the Cream of Mushroom soup and the milk. Heat back to boiling. Add the Velveeta and cook until it is melted. Add the Cream cheese and cook until it is melted. Add the cooked, drained pasta (reserve a little of the pasta water to thin the sauce if you want it thinner.). Stir in the chicken. When well mixed, pour into a pre-greased 13" x 9" casserole. Cover with foil. Bake in a 364 degree oven 30 minutes. After 30 minutes of baking, take off the foil and continue baking another 10-15 minutes. Top with parmesan cheese if desired.
Pour into a glass filled with ice, stir and enjoy! Garnish with apple slices.
Cut the baguettes in half lengthwise. Tear out the soft part of each half to form a shell, reserving the torn bread. Saute the garlic and sesame seeds in butter in a skillet for 2 minutes or until tender ~ do not brown. Add the torn bread to the garlic and saute until bread turns brown. Remove from heat. Add sour cream, Monterey Jack, Parmesan, parsley, lemon pepper and artichoke hearts and mix well. Arrange bread shells on a baking sheet. Fill with the artichoke mixture and sprinkle each half with Cheddar. Bake at 350° for 30 minutes; cool slightly. Cut into slices and serve.
Boil shrimp. Use Old Bay seasoning in water to add additional flavor. 3-5 minutes in boiling water is usually plenty of time. Overcooking makes them tough. Set shrimp aside. Boil 3 cups water. Add grits, reduce heat to medium=low and cover. Cook 5-7 minutes or until thickened, stirring occasionally. Remove from heat. Add remaining ingredients to grits and stir to melt cheese. Dish grits into individual bowls and top with shrimp.
Heat 1 tb oil in saucepan over medium heat and add onion and cook for 2-3 mins or until it begins to soften. Add 1/4 cup of the basil leaves and the tomatoes and cook, stirring often for 5-6 mins or until heated through. Add the garlic and cook for 4-6 mins or until sauce thickens. Season both sides of the veal with salt and pepper then lightly coat in flour, shaking off excess. Heat remaining oil in a non-stick pan over medium heat and cook in batches for 3-4 minutes each side (depending on thickeness - I cooked for 1/2 that time) until cooked to your liking. Transfer to plates, top with cheese, tomato sauce and remaining basil.
To make shrimp tempura pull off the outhershell.Keep the last segment of shell and tail tip on. Devein the back of shrimp with skewer. Make a couple of slits underside.Hold the shrimp with both hand bend it backward to make it straight. Heat the oil to 340F for tempura and boil the water in a large pot for boil noodles. In a bowl put tempura flour add cold water and stir it dont mix too much. When oil is getting close to 340F put some flour and coat the shrimp and dip it in batter and fry(usually 2-3min). Put soba noodle into the boiling water boil it until cooked(usually 5min). While boilling combine the noodle soup base and water if you want hot noodles,warm up it. Strain away the water, if you want to cold noodles rince them in running water. Serve the noodles and Tempura with green onion with wasabi,and mentsuyu.
Combine all of the spices with the sugar and blend well forming a BBQ spice mix to use as a rub. Trim the ribs of any excess fat and remove the membrane from the back of the ribs. Season the ribs all over with the spice mix. Place ribs bone side down in an enclosed (covered) smoker preheated to 230 degrees Fahrenheit. Turn the ribs and baste with apple juice every hour for 4 to 5 hours, or until you can take two side by side ribs and tear them apart easily. During the last 30 minutes of smoking you will need to start glazing the ribs on both sides with BBQ sauce of your choice, every 10 minutes (3 times in total). Remove the ribs from the smoker, cover and let rest for 10-15 minutes; serve hot.
Rinse black-eyed peas in colander (to clean), then drain. Add enough water to cover beans in 3 quart vessel. Boil, then turn down to medium-low heat for 30 minutes (cook until tender). Keep on lower heat and add onions, garlic, parsley, celery (if desired) and seasonings. Add tomatoes, and sweet potatoes. Cook for another 15 minutes, or until sweet potatoes are tender. Other suggested ingredients for variation are: 1 can of corn, chopped red bell peppers, or a few hot peppers. You can also add olive oil and/or a dash of vinegar for added flavor. Serve with, or over brown rice-- with corn bread on the side!
Combine tea, apple, and pineapple juices and refrigerate until ready to serve. Add club soda, fruit slices, and mint immediately before serving. Serve over ice.
Add honey to the boiling mug of water, stir till completely dissolved. Add the slice of lemon and allow it to brew for 5 minutes, stirring occasionally. Sit back and enjoy the drink.
Line a large baking sheet with a clean dish towel; spread zucchini over towel. Sprinkle with 3/4 teaspoon salt; let stand 5 minutes. Roll zucchini in towel; squeeze out moisture. In food processor, combine zucchini, garbanzo beans, cilantro, and garlic; process until smooth. Add vinegar, oil, 1/4 teaspoon pepper, and jalapeno, if desired; process 10 seconds. Adjust salt to taste. Serve dip with chips, carrot sticks, cucumber slices, or pita wedges. It only takes about 15 minutes to make.
Cut cabbage into wedges. Cook in light-salted water for 20 minutes. Drain and cool. Fine chop or shred cabbage wedges. Heat saucepan. Put cabbage and heavycream and butter in the pan, bring to simmer until thickened. Season to taste.
Cook the barley in the broth along with the chopped sun-dried tomatoes for about 30-40 minutes, until the liquid is absorbed and the barley is tender. Allow to cool to room temperature. Mix the oil, vinegar and mustard thoroughly. Add the remaining ingredients to the barley mixture (green onions through feta cheese), stir, and then add the oil and vinegar mixture, stirring again. Add salt and pepper if needed for your taste. Variations: Serve on a bed of torn romaine with some chicken for a main dish. Add toasted pine nuts. Use fresh tomatoes instead of sun-dried, if you have good tomatoes available. Use fresh oregano (1 Tbsp instead of 1 tsp) if you have fresh herbs available. For vegetarian use only the vegetable broth.
In a large bowl, whisk together the pudding mix and 3 cups milk until smooth and well combined. Stir in the chopped chocolate. In another medium bowl, whisk to combine Cool Whip with 1/4 cup milk. In another small bowl, whisk to combine cherry preserves and 2 tablespoons water. Spoon a tablespoon of the pudding into each popsicle mold and top with a spoonful of whipped topping. Pour the pudding mixture halfway up the molds and add a spoonful of preserves. Top off each with remaining pudding, insert popsicle sticks and freeze until firm, at least 6 hours or overnight. Unmold and garnish with shaved chocolate and fresh cherries.
Preheat oven to 350. Cook and drain ground beef. Saute green pepper, onion, and mushrooms and add to ground beef. Add onion powder and garlic powder, oregano and 3 tablespoons of the tomato paste. Stir and set aside while you cook pasta.(al dente). Drain cooked pasta and set aside. Stir together the cottage cheese, sour cream. Slice the black olives and add to the cottage cheese mixture. Mix the spaghetti sauce and remaining tomato paste with the ziti. Spray 9x13 pan with non stick spray. Place half the noodles in the pan. Top with meat mixture and a layer of parmesan cheese. Top with the cottage cheese and sour cream mixture. Top with a layer of the Mozarella cheese. Top with the other half of the noodles and a final layer of parmesan cheese (the inside layers of cheese can be thin, just enough to add a cheesy layer). Bake uncovered 30 minute or until hot and bubbly and cheeses are melted.
Drain pears, reserving the juice. Set the pears& juice aside. In skillet, brown the ham steak on both sides in oil Remove & keep warm. Drain the skillet. Combine cornstarch, ginger and water until smooth. Stir in reserved pear juice. Add to the skillet. Bring to a boil. Reduce heat, simmer uncovered 1-2 minutes or until thickened. Add ham and reserved pears, heat through. Sprinkle with mint.
Light the barbecue, if you're using one, and let the coals burn to a white ash. Put the garlic, thyme, olive oil and the juice of one lemon in a large shallow container and mix together well. Add the fish steaks and season with salt and freshly ground black pepper, then cover and chill for 20min. Cut the other lemon into four slices and put to one side. Cook the fish on the barbecue, or on a preheated griddle pan, for 4-5min on one side and brush over a little of the marinade. Turn over, put a slice of reserved lemon on top of each steak and continue to cook for 3-4min or until cooked through.
Preheat oven to 375 degrees Fahrenheit. Mix dry ingredients together in a bowl. In a separate bowl whisk egg, melted butter, and milk. Slowly add dry ingredient mixture into bowl with wet ingredients until batter starts looking like dough. You may need to knead the dough to get the right consistency. Finally, add diced apples into dough. Drop small rounds of dough onto greased cookie sheet, and bake. For chewy moist cookies, bake for 8-10 minutes. For crispier cookies, flatten before baking and bake for 8 minutes on one side and 4 on the other. Enjoy!
In a large saucepan of boiling salted water blanch the snow peas for 1 minute, or until they are crisp-tender. Drain the snow peas well and in a bowl toss them with the butter.
Melt butter in 5 to 6 quart dutch oven over medium-high heat. Cook onions, celery, bell pepper, garlic and chicken in butter 7 to 9 minutes, stirring frequently, until onion is softened and chicken is no longer pink in the center. Stir in flour. Cook 5 to 6 minutes, stirring constantly, until flour is light brown. Stir in remaining ingredients except rice and water. Heat to boiling; reduce heat to medium low. Cover and cook 25 to 30 minutes, stirring occasionally, until chicken is tender. Meanwhile, cook rice in water as directed on package; stir cooked rice into soup. Remove bay leaves.
In a small saucepan melt butter over low heat. Mix in the corn syrup and mix well. Remove from heat and set aside. In a large bowl combine the Chex cereal, pecans and coconut. Mix and drizzle the butter mixture over the cereal mixture, tossing as you pour. Line a 13x9x2 inch pan with aluminum foil. Press the cereal mixture into the pan. Cover and chill in the refrigerator for 1 hour. Dust with powdered/confectioners sugar. Cut into small squares.
Cook the onion and garlic in butter until soft. Add the ground beef and brown lightly. Blend in the flour. Add the raisins through water; simmer, covered, 15 minutes, stirring occasionally. Add the peas, salt and pepper; reheat. Serve on hot rice.
In a large heavy soup pot, saute onions and celery in olive oil 3 to 5 minutes, until soft but not browned. Add the ground cumin, chili powder, celery seed, and garlic and saute about 2 minutes more. Add the chicken stock, vegetable broth, tomatoes, and salsa, and simmer 10 minutes. After 10 minutes, taste for hotness and add green tabasco if desired. Add black beans and chicken and simmer 15 to 20 minutes more. While the soup is simmering, wash and chop enough fresh cilantro to make a cup of chopped cilantro and squeeze enough limes to make 3 tablespoons juice. After 15 to 20 minutes, ad the chopped cilantro and simmer 5 minutes. Then add lime juice and cook 2 to 3 minutes more. Serve hot with fresh limes to squeeze into the soup and serve with sour cream and additional chopped cilantro.
Preheat oven to 450 degrees. Mix the pumpkin, sugar and spices together first. Add the slightly beaten eggs. Add the milk slowly. Place two crusts into two separate 9 inch pie pans. You can create the pie crust from stratch or use a box mix in the baking section. Distribute the pumpkin mix equally between the two pie pans. Wrap the crust with 1 1/2 inch pieces of cloth or foil to keep it from burning. Alternately, use one of those pie shields. Place into the preheated heated oven at 450 for 10 minutes. Turn thermostat back to 350 degrees and bake for up to 1 hour. Test doneness by placing a knife into the center - it should come out clean.
Cut each tenderloin into 6 (2 oz) medallions. Place between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-"inch thickness, using a meat mallet or rolling pin. Combine flour, salt, and pepper; dredge pork in flour mixture. Cook half of the pork in 1 1/2 tablespoons olive oil in a large skillet over medium heat about 2 minutes on each side or until lightly browned. Remove from skillet; keep warm. Repeat procedure with remaining pork and olive oil. Add wine and lemon juice to skillet; cook until thoroughly heated. Add butter, chopped parsley, and capers, stirring until butter melts. Arrange pork medallions over fettuccine; drizzle with wine mixture. Garnish, if desired. Serve immediately.
Line 9-inch-square baking pan with foil, extending foil over edges of pan. Grease foil with butter. Butter sides of 3-quart heavy-duty saucepan. Combine sugar, coconut milk and 1/2 cup butter in prepared saucepan. Cook over medium heat, stirring frequently, until mixture boils. Clip a candy thermometer to side of pan, making sure the bottom of the thermometer does not touch bottom of pan. Reduce heat to medium-low. Continue boiling at a moderate, steady rate without stirring, until thermometer registers 238° F., softball stage (about 15 minutes). Adjust heat as necessary to maintain a steady boil. Remove from heat. Stir in morsels until melted and smooth. Stir in marshmallow creme, nuts, vanilla and coconut extracts until well combined. Transfer mixture to prepared baking pan; cool for 3 to 4 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces. Store tightly covered.
Wash the pork shoulder. With a sharp knife, make 1 inch deep cuts into the pork. With mortar and pestle crush garlic, oregano and black pepper together. Add olive oil, vinegar and salt. Mix well. Spoon some of the garlic mixture inside the small cuts around the pork, and spread remaining mixture all over the pork. Place pork in an aluminum turkey pan (skin side up); cover with aluminum foil tightly. Refrigerate at least 8 hours. (I have marinated this for as long as two days.). Bake in pre-heated 325 degree Fahrenheit oven for about 5 to 6 hours. Remove aluminum foil and bake at 375 degrees Fahrenheit for another hour or until skin is crisp. Closely watch this so you don't burn the skin (chicharrone). Pork should be well-done and tender.
Carefully flake salmon into a bowl, discarding the bones, etc. In a seperate samll bowl, mix the garlic, cream, eggs, and Worcestershire Sauce. Fold this mixture into the salmon with a rubber spatula. Fold in half of the crushed pork rinds. Pat the salmon into patties. Coat them with remaining crushed pork rinds. Cover loosely, and marinate in fridge, for 1 hour. Melt butter and oil in electric frying pan, or stove-top skillet, over med heat. Cook the salmon patties, four at a time, for 3-4 mins per side. Press down gentely on patties with spatula, and add additional oil or butter, as needed. Remove to papertowls, and drain. Serve with a mixture of mayo and Dijon mustard, for dipping.
Place the melted butter in an automatic mixer. I use a Kitchenaid. Add the sugar and stir on low. Slowly add the chocolate while mixing until it is well blended. Pour in your peppermint. Add one of the eggs, and change the mixing speed to hi. I go to the highest level on the Kitchenaid. Beat the mixture for 5 minutes. Add the second egg. You may want to slow down the mixer to add the egg. Return to hi speed and mix for 5 minutes. Your pie should be a nice light brown color. If not, mix it longer and make sure you are on a really hi speed. Turn off the mixer. Pour the mix into the chocolate crust. Place a lid or plastic wrap over the pie. Refrigerate the pie for at least 2 hours. Take the lid off the pie. Spread cool whip or whipped cream on the pie. Make chocolate curls with the chocolate bar and a potato peeler. Sprinkle the curls over the cream.