HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large bowl, combine chicken, beans, corn, tomatoes, onions, salsa, vinegar and cilantro; refrigerate, covered, at least 2 hours or overnight. Line serving platter with lettuce leaves. Top lettuce with chicken mixture; sprinkle with tortilla chips. SERVING (1 1/2 CUPS) PROVIDES: 3 Vegetables, 3 Proteins, 1 1/4 Breads. PER SERVING: 321 Calories, 4 g Total Fat, 1 g Saturated Fat, 48 mg Cholesterol, 707 mg Sodium, 46 g Total Carbohydrate, 6 g Dietary Fiber, 27 g Protein, 67 mg Calcium; 6 points.
Chicken: In a medium size bowl, combine the BBQ sauce, sugar, pepper, seasoned salt and vinegar. Whisk until combined. Place chicken in a resealable plastic bag and add sauce. Seal bag and refrigerate overnight. When ready to cook; Heat charcoal or gas grill to medium-low heat. Heat oven to 375°. Grill chicken over medium-low heat for 45 minutes, or until meat registers 170°. Brown Rice: In a medium size baking dish, combine beef broth, consomme, rice, onion and butter. Bake at 375° for 45 minutes. Allow chicken and rice to rest 5 minutes before serving.
Preheat oven to 375°F. Mix all ingredients, reserve 1/4 cup each of the salsa and the cheese. Shape into oval loaf in a 13x9 baking dish, top with the remaining 1/4 cup salsa. Bake 1 hour or until cooked through. Sprinkle evenly with the cheese; continue baking 5 minutes or until cheese is melted. Let stand 5 minutes before cutting into eight slices to serve. **I also like this with Cornbread Stuffing Mix.
Melt 2 tablespoons of the butter in a sauce pan over medium heat. Add the green onions, celery and garlic and saute until slightly softened. Remove form the heat. In a seperate pan over medium heat, melt remaining butter and whisk in the flour. Whisk in the half & half, and bring just to a simmer, being careful no to boil it. Reduce heat to low and add the seasonings (parsley through black pepper). Add the vegetable mixture and the oysters and scallops. Simmer for 15 minutes, stirring frequently. Add the Worcestershire and sherry and contimue to simmer until the stew thickens. Ladle into bowls and top with croutons and serve.
Heat oven to 350°. Grease a 3 quart casserole dish. Mix all ingredients in a large bowl. Pour into prepared pan, cover and bake for 1 hour.
Pre heat oven to 180c/350°F. Grease a 6" cake tin or 1 lb loaf tin, and line with greaseproof paper. Rub the butter into the flour so that it looks like breadcrumbs. Add the sugar, ground nuts, chopped nuts, dates and the spice. Mix well. Add the egg and milk stir with a spoon, do not beat the mixture. Transfer the mixture to the tin and top with a few nuts. Bake for 1.5 hour or until a tooth pick inserted into the centre comes out clean. Allow to cool in the tin for 10 mins and place on a wire rack. When cool peel off the paper.
Put the jello powder in a mixing bowl. Add the boiling water and stir for 2 minutes. Add the frozen berries and stir until it starts to thicken. refridgerate for 15 minutes until jello has set.
In a medium size mixing bowl, mix together flour, sugar, baking powder, baking soda, and salt. In a seperate bowl, whisk together egg yolks, cream, buttermilk, melted butter, and vanilla. Whisk the wet ingredients into the dry, just until combined-it's okay if there are a few lumps. Preheat and lightly grease a heavy skillet or griddle. Scoop the batter onto the griddle with a 1/4 cup measure or large spoon. Make sure the heat is slightly less than medium. The pancakes will puff up very high. When the first side is golden brown and the edges start to look dry, turn pancakes over to finish cooking the second side.
Mix cheese and chili powder in pie plate. Add chicken; turn to evenly coat all sides. Place chicken on ungreased baking sheet. Bake at 350 for 30 min, or until chicken is cooked through.
Place the currants in a small bowl and pour the rum over them. Allow to soak for at least 20 minutes. Peel, core and cut the apples into 1/4 inch thick slices. At this point, pre-heat the oven to 350 F and start making the pastry. Combine the flour and butter in a large bowl and, working quickly, use your fingertips to rub the flour and fat together until they look like flakes of coarse meal. With a large spoon, beat in the egg yolks, one at a time, then beat in the sugar and lemon peel. Use your fingers to pat the pastry evenly into the bottom and sides of an 8-inch springform pan, 2 inches high. Now fill the pastry shell. Start by stirring the breadcrumbs and 2 tablespoons melted butter from the filling list of ingredients together in a small bowl. Sprinkle the mixture over the dough in the pan and spread the apples over it. Drain the currants and set the rum aside. Scatter the currants over the apples. Bake in the middle of the oven for 10 minutes. During this first stage of baking, beat the eggs and yolks for the custard along with the 1/3 cup sugar together until they are thick and lemon coloured. Beat in the rum and cream and pour half of this evenly over the apples in the parly baked cake. Bake the tart for 20 more minutes oruntil the custard is set, then pour in the rest of the custard and bake for 30 minutes longer. Combine the 2 tablespoons sugar and melted butter and sprinkle over the top of the tart. Bake in the top third of the oven for 15-20 minutes or until the top of the tart browns lightly. Remove the pan from the oven and let the tart cool completely before removing from the springform. Slide onto a cake plate and serve.
Cut each potato lengthwise into eight wedges. In a large bowl, combine the oil, shallots, garlic, salt, paprika, cayenne and pepper; add potatoes and toss to coat. Place in greased roasting pan. Bake, uncovered, at 450 degrees F for 45-50 minutes or until tender and golden brown, turning every 15 minutes. Sprinkle with parsley.
Lightly beat eggs in large bowl. Add milk, melted butter, coconut, sugar, flour and vanilla. Mix well to combine. Pour into an 18cm (7 or 8 inch diameter) oven proof pudding bowl. Bake in a moderate oven (180C)(360F)for 35 to 45 minutes until custard is set and top is golden. Can be eaten hot or cold.
Preheat oven to 400°F Coat a baking sheet with olive oil cooking spray. Place chicken breasts between two pieces of plastic wrap and pound to 1/4-inch thickness; remove plastic wrap. Arrange 1 slice of ham and 1 slice of cheese on each chicken breast. Starting from shorter end of chicken, roll up breast into a tight pinwheel. Tuck in ends. Secure with toothpicks. Place flour, honey mustard and bread crumbs in 3 separate shallow bowls. Add chicken to flour; turn to coat. Transfer chicken to honey mustard; turn to coat. Place chicken in bread crumbs; turn to coat. Transfer chicken to prepared baking sheet and coat with cooking spray. Bake until chicken is golden brown and cooked through, about 40 minutes. Remove toothpicks and serve.
Wash tomatoes; drain. Peel, core and cut into small pieces; set aside. Saute onions and garlic in olive oil in a large saucepot. Add tomatoes and seasonings Simmer about 2 hours, stirring occasionally. Press mixture through a sieve or food mill; discard seeds. Cook pulp in a large, uncovered saucepot over medium-high heat until sauce thickens, stirring to prevent sticking. Add 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid to each pint jar. Carefully ladle hot sauce into hot jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met. process 35 minute in a boiling water bath canner.
In a stockpot over medium heat, melt the butter. Add the onion and leeks, cover, and cook, stirring once or twice, for 5-7 minutes, or until vegetables are soft but not browned. Add the parsnips, potatoes, carrots and Recipe #476612 or broth, cover and cook for 25 to 30 minutes, or until the vegetables are tender. Remove from the heat and let cool for 10 minutes. Working in batches, transfer the soup to a food processor or blender and puree until smooth. Your immersion blender can also be used. Return soup to the pot, whisk in the half and half, and season with the parsley, salt and pepper. Simmer until heated through. Ladle the soup into swallow bowls and enjoy.
Brown the beef with the garlic. While the beef is browning, in an 8-quart pot add the beans, water, sugar, salt, black pepper, chili powder, and cumin, and set on stove at medium temp, stirring every few minutes to blend. Dice the tomatoes, green and red peppers, green onions, sweet onion, and add to the 8-quart pot, again, stirring frequently. Cut the jalapeno peppers into slices, add to about a cup of water and puree it, add to 8-quart pot, and continue to stir frequently. When the beef is coooked thoroughly and browned completely, add to the 8-quart pot. Bring to just short of a boil, then simmer for at LEAST 2 hours. Makes 8 Quarts.
Toss nuts with melted butter. Pour onto baking sheets in single layer. Bake @ 325 degrees for 15-20 min, stirring every 5 minutes. Meanwhile, combine the rest of the ingredients. Immediately upon pulling nuts from oven, sprinkle mixture evenly over nuts. Stir well. Cool and bag.
Cream butter and sugar. Add beaten egg and mix. Sift together flour, baking powder and salt. Add alternately with milk. Do not beat -- just fold lightly together. Pour one-half of batter into a greased 8 x 8 inch pan. Combine crushed strawberries, pecans, 1/4 cup sugar and nutmeg. Pour one-half of strawberry mixture over the batter in pan. Top with remaining cake batter, then the remaining strawberry mixture. Bake in a 375 degree oven for 35 to 40 minutes. Suggestion: Serve warm topped with whipped cream or cool whip.
Wet Mix:. Mix eggs, Italian salad dressing, flour, creole seasoning and milk in large bowl. Whisk or beat with blender until well mixed and set aside. Dry Mix:. In large zipper type plastic bag combine flour, baking powder and creole seasoning. Dip peeled shrimp in egg mixture. Dredge in flour mixture. Repeat each step. Heat oil to 360 degrees. Drop battered and floured shrimp in hot oil and deep fry for 3 minutes. Drain on paper towels.
Line bottom of a 3 1/2 qt trifle bowl with cake; brush with liqueur. Top with 1 cup cherry pie filling, then 1 cup pudding. Repeat layers 3 times. Chill 3 hours. Top with cream and optional almonds.
Preheat oven to 350°F Stir baking mix, pudding mix, and ginger together in a medium bowl. Mix in egg and oil until well blended. Roll cookie dough into 1-inch balls. Place balls 2 inches apart on a lightly greased cookie sheet. Dip flat-bottom glass into sugar. Press glass onto each cookie dough ball and flatten into 1/4 inch thickness. Bake 10 minutes. Immediately remove from cookie sheet. Cool on wire racks. Drizzle cookies with melted white chocolate.
Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking dish. I use glass. In a large bowl, stir together 1 1/4 cups sugar, baking soda, salt and 2 cups flour. Stir in the eggs and cream until smooth. (If you don't have cream, use sour cream - 1 cup). Fold in the rhubarb. Scrape into baking dish and spread evenly (batter will be thick - don't worry). In a smaller bowl, combine brown sugar and butter until smooth. Add 1/4 cups flour and pecans and mix together until evenly mixed. Sprinkle topping on cake and dust lightly with cinnamon. Bake until toothpick comes out clean, about 45 minutes.
Combine all the ingredients except the jam. Form into a ring on the serving platter. Spoon the strawberry jam in the center of the ring. Serve with assorted crackers.
Begin to toast the English muffin to liking. Put some butter in a pan, and put heat to medium. When melted, start the sausage patty; once almost done, add egg and season with salt and pepper. When the English muffin is done, spread butter on both sides and place the slice of cheese on top of one piece. Place the muffin in the microwave until cheese is melted. Once the egg is finished, place it under the cheese. Finally, place the sausage under the egg. ENJOY - also adding another sausage patty and/or bacon is also good.
Heat about 1 inch of oil in a skillet. Trim the tortillas to fit the hot dogs' length. Slit the hot dogs lengthwise, taking care not to cut clear through or to cut through the ends. Tuck strips of cheese into the slit along the length of the hot dog. Wrap stuffed hot dogs in tortillas and secure with toothpicks. Fry hot dogs in oil until browned on all sides, turning to brown evenly. Remove toothpicks before serving. These will be quite hot inside, so take care when eating!
In a saucepan, combine jelly, mustard, sugar and vinegar and heat until jelly and sugar melt; simmer 5 minutes. Remove from heat and stir in the mint. Grill lamb and baste with the sauce in the 5-10 minutes of cooking because it will char if you baste too soon. Serve the sauce with the lamb.
In a heavy 2 quart sauce pan, melt butter over low heat. Add water, turn up heat, and bring to a boil. Slowly add cornmeal while whisking constantly. Lower heat slightly and continue to boil and stir until polenta becomes thick and pulls away from sides of pan. (about 30 minutes). Remove from heat and add parmesan cheese and pine nuts. Cool slightly (until able to handle). Grease cookie pan with half of the oil and spread evenly in pan. Rub top with remaining oil. Chill. If grilling, cut into squares (3 to 4 inches). Grill on hot grill until crisp on outside and soft and creamy on inside -- or. If baking, sprinkle with a little more cheese, and bake at 400 degrees for 15 minutes, then cut into squares.
Place all dough ingredients in your bread machine pan according to manufacturers direction. Select dough setting. When dough cycle is complete, turn out onto floured board and divide dough in half. Cut each portion into 12 pieces and roll each piece into a 4 to 6" rope. Place 2" apart onto greased baking sheets. Cover and let rise in a warm place for about 20 minutes or until doubled. Bake at 350° for 15 minutes or until golden brown. Immediately brush with butter and sprinkle with Parmesan cheese. Note: Be careful not to overbake or they will become tough.
In a large skillet heat oil over medium high heat and saute onions, celery, peppers and parsley until onions are clear. Stirring, add the tomatoe sauce, garlic, paprika,worchestershire sauce, mint and wine; then rice, salt, hot sauce, smoked sausage, and enough water to cover the rice by about 1 inch. Cook until most of the juice is gone. Reduce the heat to low, cover and simmer for 1 hour; don't lift the lid to peak until this has been cooking for 45 minutes.
Brew your Dunkin Donuts espresso shot first. Fill a tall glass with ice - leave about 2" from the top of the glass. Now fill the glass with 1 cup of ice cold whole milk. Then pour in your tablespoons of half & half or heavy cream. Now ad your 2 ounces or Starbucks brewed espresso shot over the milk and gently stir it up. Now drizzle the 2 tablespoons of chocolate syrup inside the glass. Now top with Redi-whip heavy whipped cream & drizzle a little more syrup on the top and there you have it the perfect Starbucks iced mocha latte.
Grease the bottom of one pyrex dish (9x13). Cut off the crust of each piece of bread, approximately 18 slices. Spray your dish with Pam cooking spray, and layer the bottom of the dish with half of the bread. Cut your cream cheese into one-inch squares and sprinkle over the entire layer of French bread. Take half of the bag of berries and sprinkle over the cream cheese. Add your second layer of bread on top of your cream cheese and berries. Mix the eggs, milk and syrup together in a mixer or with a hand mixer in a large bowl and pour over the top layer of bread. Cover and refrigerate overnight until ready to bake. Bake covered with foil (spray foil with Pam to keep toast from sticking) for about one hour or more in a 375°F oven. Remove the foil during the last 15 minutes until lightly browned and the top of the bread in the center feels slightly dry. Blueberry Sauce: Mix sugar and water together. Bring to a slow boil for 10 minutes. Add the berries and reduce heat when mixture returns to a boil. Simmer for about 15 minutes. Just before serving, thicken with a lump-free mixture of cornstarch and a small amount of water. Stir constantly until thickened to desired consistency. The cornstarch reacts to boiling water, add your mixture at the boiling point. Sauce is done when it coats the back of a spoon! This can be done the night before and stored in the refrigerator.
In a pasta pot or a large cooking pot, fill 3/4 full with water and bring to a rolling boil. Add 1 tablespoon salt and 2 tablespoons olive oil. Add pasta and cook uncovered for about 12 minutes or until el dente'. DO NOT OVERCOOK. In the meantime, in a medium size frying pan, heat Vodka and cayenne pepper until near boiling. CAREFULLY light the Vodka using a long stick match and let the alcohol burn off. USE CAUTION. Soon as the alcohol burns out, add the milk, heavy cream and ketchup. Simmer until sauce thickens, about 15 minutes, stirring occasionally. Add 1/4 cup of grated Parmigiano Reggiano cheese and stir to blend. Cook for 2 minutes longer. Drain pasta well and transfer to a large bowl. Pour sauce mixture over and toss to coat. Sprinkle remaining 1/4 cup of Parmigiano Reggiano cheese and mix lightly. Serve immediately.
Bake cake according to directions in 9x13 pan. Let cake cool completely. When cake is cooled, cut in half. Mix both puddings,milk and amaretto in bowl or shake vigorously in large airtight container til smooth. Put cake half in bottom of punchbowl (I kinda break it in half so it goes up the sides a little bit). Pour half of the pudding mixture all over the top of cake and drizzle down sides. Spread 1 container of cool whip all over the cake and pudding mixture, spread all the way touching the sides of the punchbowl. Sprinkle half of the Heath bars over the Cool Whip and repeat the layering process 1 more time, cake,pudding,cool whip, heathbars.
cook green beans till tender-crisp. saute onion and garlic in butter. when onion is soft, about 3 minutes, stir in flour and paprika until well blended and cook for a minute. if it is too thick add some of the tomato juices. cook till slightly thickened, stirring constantly about 2 minutes. add tomatoes and green beans, breaking up the tomatoes with the back of a spoon. stir till coated, stirring constantly, about 5 minutes. simmer for 1 hour on the stove or put in crock pot for 2-3 hours if so desired.
Marinade: Mix all the ingredients together. Chicken: Trim off all the yellow fat from the chicken. Prick it all over with a fork. Rub the salt and pepper into the chicken. Marinate the chicken for about 30 minutes. Heat the oil for deep frying in a wok or deep pan. Dry the chicken with the kitchen paper. Coat the chicken with the corn starch. Shake off any extra corn starch. Deep fry until nice and golden colour and cooked through. We can tell by how it feels, but you might check it with a skewer and see that no red juices are running.
Butter a large cake tin. Line with waxed paper. Butter the paper. Chop the glace fruits roughly. Sift together the flour and baking powder. Mix in all the fruits, together with the nuts. Put the mixture into the cake tin, wet hands and press mixture down firmly. Bake in a preheated 300F degree oven for 1 1/2 hours. Take cake out of the oven and drizzle the Grand Marnier or Cointreau over the top. Leave the cake in the oven to cool until warm, then wrap it, tin and all, in aluminum foil and refrigerate overnight. Remove from tin, peel away paper and store in airtight tin.
Mix all ingredients in a food processor for about 15 seconds. Then put it into a 20 cm tin and bake on 325F/170C for about 35 minutes. Mine is usually done by then, but the recipe says 45 minutes. Mix the juice of one lemon and 3 tbs sugar, then heat it in the microwave for about 20-40 seconds until the sugar is melted into the lemon juice. Let the cake cool for 10 minutes, then pour the lemon/sugar mix on top.
In a large skillet, heat the oil over medium-high heat. Add the garlic and chiles and cook until aromatic, about 30 seconds. Add the steak and cook, stirring frequently, for 2 minutes. Add the shallots and bell pepper and cook for 1 minute. Add the fish sauce, sweet soy sauce, black soy sauce and chili paste. Bring the mixture to a low simmer and cook, stirring frequently until the meat is cooked through and the vegetables are tender, about 3 minutes. Remove the skillet from the heat and stir in the basil and mint until wilted. Transfer to a serving dish and serve over steamed white rice.
In a small pan,bring water to a boil, then boil the fennel and dill seeds and onion for 1 minute. Let cool to room temperature. Combine water mixture and espresso powder, coca powder, salt, butter, and yeast in a mixing bowl and let rest 5-10 minutes until it starts to get frothy. Beat in pumpkin using an electric mixer. Gradually add rye flour, wheat flour, and only 3 cups of the all-purpose flour, mixing well. Add enough of the remaining 1 cup of all-purpose flour to form a sticky mass that is just starting to come away from the sides of the bowl. Knead on a floured board 10 minutes, adding a bit more flour if needed to make a soft, pliable ball of dough. Place into a greased bowl, flip over once to coat top, then cover with greased plastic wrap and let rise until doubled in bulk (about 1 hour). Punch dough down and divide in half. Shape each half into loaves, then place into 2 greased loaf pans (9x5x3"). Let rise (covered as before) in a warm place for about 1 hour (or until doubled). Bake in a preheated oven at 350 F for 50-55 minutes, or until they sound hollow when tapped on the bottom. Let cool on racks completely before slicing.
Step 1: Cream together butter and sugar until light and fluffy. Step 2: Add egg and vanilla, mix until smooth. Scrape down the sides of the bowl to ensure all of the ingredients are combined. Step 3: Now, split the mixture in half. I press it down evenly in the bowl and then draw a line. Scoop one half into another bowl Not precise, but it works. One half (bowl) will be the classic version and the other half will be the chocolate version. Step 4: To the Classic version: add 1 3/4 cup flour and combine. I start with 1 1/2 cups flour and see if that is enough. We want a soft dough. If I add too much flour it becomes crumbly and won't work in the cookie press. Thus, I start with a lower amount of flour and if needed, add more. To the Chocolate version: add 1/8 cup sugar, 1 1/2 cups flour and 2 1/2 tablespoons unsweetened cocoa powder. Step 5: Add the dough to your cookie press and press the cookies onto a cookie sheet. Decorate with colored sugar and sprinkles. Bake in a 375 degree oven for about 10 minutes; or until the edges are a light golden brown. Let them cool for two minutes and then transfer to a cooling rack. As I said earlier, these cookies are not just for Christmas. You can make these all year round by changing the press and decorations. Imagine the possibilities.... recipe from: https://www.funinkeywest.com/2-best-ways-to-make-pampered-chef-spritz-cookie-recipe/.