HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine cream cheese, crabmeat, and soup mix, set aside. Cut a 'pocket' into the side of each chicken breast (be sure not to cut all the way through!). Fill each pocket with the cream cheese mixture and close the opening with toothpicks. Dip chicken breasts in flour-> Eggs-> Breadcrumbs. In large skillet, melt oil and butter over medium-high heat. Add chicken to skillet, cook for 10 minutes, or till golden brown, turning once. Transfer chicken to 13x9 pan and bake in a 350°F oven, uncovered, for 15 minutes or until chicken is done.
In a small bowl, combine cracker crumbs and sugar; stir in the butter. Press onto the bottom and 1-3/4 inches up the sides of a greased 10-inch springform pan;set aside. In a mixing bowl, beat the cream cheese,milk and vanilla until smooth. Add eggs; beat on low until just combined. Stir in chocolate chips and marshmallows. Pour over crust. Bake at 325°F for 40-45 minutes or until center is almost set. Sprinkle with marshmallows. Bake 4-6 minutes longer or until marshmallows are puffed. Meanwhile, melt chocolate chips and shortening--this can be done in a small saucepan over low heat or in the microwave checking every thirty seconds or so-til smooth. Drizzle over marshmallows. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool for one hour longer. Refrigerate overnight. Remove sides of pan.
Melt butter in deep sided frying pan (if you have one big enough) or stock pot, brown chicken over medium high heat, when brown set chicken aside. Add chopped onion, carrot and turnip to the frying pan and cook, stirring occasionally until they are lightly browned. Add the curry powder, cloves and black peppercorns and cook for 1-2 minutes before adding the lentils. Add stock to pan, bring to boil then add the raisins, chicken, and juices from chicken. Cover and simmer over low heat for about 1 1/4 hours. Remove the chicken from the pan and discard the skin and bones. Chop the chicken into bite sized pieces, return to the soup and heat until chicken is warmed. The recipe suggests using red lentils for a nice color but states you can also use green or brown ones.
In a blender, combine the achiote paste, chilles, canning sauce, oil and water. Blend until smooth. Marinate meat (pork chops, ribs, what have you). for at least an hour. Store unused marinade in refrigerator.
You will also need: Big pot with water. Season the water with a couple dashes of garlic salt, some fresh ground pepper to taste, and about 1/2-1 cup of old bay. Remember these are outside shells and you're trying to penetrate flavor to the inside, although if you buy the good legs they should be slit (at least the claws) for easy access. Then squeeze all the lemons into the water and throw them into the pot, too. Then put the legs into the water. The water should boil, watch it to make sure it doesn't boil over and make a big mess! It should take at least 15 minutes to come to a boil, let boil for 4-5 more minutes so they can get a nice flavor in them. Dump in sink in colander, and let cool for a couple minutes. If you think it might be too spicy for ya then rinse it off a little bit. Meanwhile heat you up some butter, maybe 1/2 stick in microwave, in a couple small bowls and squeeze some lemon in it. Perfect for dipping the crab in! But only if ya like lemon--if not just heat up the butter to dip the crab into. Enjoy!
Creating the Gift in a Jar: Wash and thoroughly dry a 1-quart wide-mouth canning jar. Layer the ingredients in the jar as listed above starting with the sugar, flour, baking powder, soda, salt and then dried blueberries - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible. Secure the lid and decorate as desired; attach the instructions for making these cookies found below. DRIED BLUEBERRY MUFFINS GIFT TAG: Additional ingredients to be added by the recipient: 1 cup buttermilk, 1/2 cup melted butter, 2 eggs and 1 tsp vanilla extract. DRIED BLUEBERRY MUFFIN INSTRUCTIONS: Preheat oven to 375. In a large bowl, combine the buttermilk, butter, eggs and vanilla. Add the contents of the jar, and stir until just mixed; do not overstir. Spoon the batter into greased or papered muffin tins, filling each cup two-thirds full. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes in the tin, then transfer to a wire rack and cool completely. Serve immediately or store in an airtight container for up to 1 week.
Rub 2 teaspoon of the dark soya sauce all over the chicken, and leave it to marinate for 30 minutes. Boil 11 cups of water in a pot, and add the chestnuts and boil for 10 minutes to loosen the skin. Drain and rinse in tap water. This makes the skin easier to remove. Ease off chestnut skins with the tip of a knife. Heat oil in a wok till smoking, stif fry the garlic and ginger, till aromatic. About 1/2 minute. Add chicken and stir fry for 7 minutes or till the chicken changes to white in colour. Add remaining soya sauce, oyster sauce and sugar. Stir fry for a while before adding the HOT water. Stir well (to ensure it is well mixed) and bring to boil. Add the peeled chestnuts, and stew covered on MEDIUM HEAT for about 45 minutes. Till the gravy is thick and the chicken is tender. NOTE 1: Do stir this dish several times, to ensure it doesn't burn. Chicken is ready to be served. NOTE 2: If you have difficulty finding raw chestnut, you can substitute it with 10 Chinese mushroom, soaked in water to soften first. NOTE 3: After the chestnuts have been added, and you have stired for 10 minutes to ensure the chicken is well coated, you can put this dish into your crock pot, and leave it on LOW for 6-8 hours. The meal is ready for you to eat with rice when you return home from work.
In a food processor mix the basil, grated cheese, walnuts, crushed red pepper, salt, pepper, and garlic salt. Set aside for later in the recipe. In a large sauce pan melt one stick of butter on meduim low heat. Once the butter has melted entirely add the chopped onion and the minced garlic. Cook until the onion becomes translucent (maybe 5 minutes). Now turn the heat to low and slowly sift in the flour. Constantly stirring until its all mixed smoothly. Now slowly add in the half and half. Again stirring constantly. Mix until its all well blended and smooth. At this point turn the heat back up to medium and add the sour cream and cream cheese. Cook until most of the cream cheese dissolves into the sauce. At this point add the mixed ingredients in the food processor to the sauce and stir everything together until the sauce becomes totally smooth and creamy,. Put sauce on top of your favorite pasta and add the chopped asparagus.
Preheat oven to 375 degrees F. In a 2-quart Pressure Frypan, heat butter over medium-high heat and saute onion until transparent. Add water and salt. Bring to a boil. Add polenta, stir well. Add Swiss chard, stirring continuously. When contents boil, close lid and reduce heat. If pressure does not immediately begin to rise, uncover and try again. Bring pressure to first red ring (low pressure) over medium heat. Adjust heat to stabilize pressure at first red ring. Cook for 9 minutes. Remove from heat and use Cold Water Release Method (or quick release method favored by your manufacturer). Transfer polenta to an ovenproof serving dish. Stir in grated Parmesan cheese. Evenly spread tomato paste over the top of the cooked polenta. Sprinkle with Gruyere cheese and bake in a 375 degree oven until cheese is melted. Let stand 2 minutes before serving.
Preheat oven to 350 degrees. Prepare the crust: Combine the graham cracker crumbs and butter in a mixing bowl and mix together for a crumbly crust. Press the mixture into an 8-inch pie pan. Bake the crust for 5 minutes. Remove the crust from the oven, but leave the oven on. Meanwhile, prepare the filling. Combine the egg yolks and sweetened condensed milk in a mixing bowl and beat with a mixer at high speed until light and fluffy, about 5 minutes. Gradually beat in the lime juice and zest. Pour the mixture into the crust. Bake the pie for 8 minutes, or until the filling is set and an inserted skewer comes out clean and hot to the touch. Remove the pie from the oven. Set the pie on a rack to cool to room temperature. Refrigerate the pie, uncovered, for at least four hours before serving. When ready to serve, make the whipped topping. Combine all the ingredients in a bowl and beat on high until whipped cream stands in peaks. Place on top of pie and serve!
Fill the bag 1/2 way with water. Put three pennies in each corner. Close the bag and make a hole in the middle up past the ziplock. Put string or fishing line in the hole and then hang it up. It may take a day to notice the difference.
Fill 12-16 oz glass half full with ice. Pour in vodka and orange liquor, top with lime juice. Add tomato juice, worcestershire, and tabasco. top with feta and jerk seasoning. Stir and enjoy. May I suggest a warm summer day sitting on the porch enjoying a good book?
In a soup pot, brown the bacon; set aside when crisp. Add chopped onion (add the butter if you don't have a lot of bacon grease--otherwise save the butter for *later*--as noted below); saute onion for 2-3 minutes, then add potatoes, saute a few more minutes. Add green pepper to the pot, saute for about 1 minute. Mix veggies, then add ham and about 1/3 of the clam juice (don't bother measuring, just make sure the potatoes are covered). Simmer until the potatoes are just starting to get soft (20 minutes?). Add another shot of clam juice and 1 1/2°C of cream (or milk); return to a low simmer. Add remainder of clam juice from the big can and reserved from smaller cans; bring to a simmer again, stirring the pot occasionally to prevent sticking. ****If you'd like to have a more "rich" chowder, add the butter now.****. Mix remaining cream/milk with cornstarch, add gradually to simmering pot until slightly thickened (not goopy, please). Add salt and pepper to taste along with pinch (or two) of parsley. Remove from heat and add the clams; stir. Allow to rest for two - three minutes. Crumble crisp bacon over top of soup; stir. Serve immediately along with some hearty home-made croutons (1/2 loaf of French bread, cubed & toasted) and grated Cheddar cheese. VARIATIONS: Skip the ham and add 1-2 cups sweet corn kernels. ***NOTE*** When the store has a special on peppers, I buy a bunch, clean them up and chop into preparation-size bits, then quick-freeze them on cookie sheets (one-layer deep), then pour them into one-gallon zipper bags to store in the freezer. I keep a smaller container in my kitchen freezer for ready-access (and doesn't take up so much space).
Preheat oven to 350 degrees. Prepare bundt pan- oil and flour (I like to use Baker's Joy). Mix cake mix, eggs, sour cream, water, oil and pudding mix until well blended. Fold in chocolate chips. Bake 50 to 60 minutes. Cool 20 minutes. Cover with foil. Dust with powdered sugar or glaze if desired.
Mix all the ingredients together. Leave to stand for 12 hours and store in a suitable container. (If you want to tweak this to your liking, remember that you should use about 10 drops of oil per ounce of soap.).
Preheat oven to 350 and grease or spray a 13 x 9 pan with cooking spray. Sift together dry ingredients. Add remaining ingredients and mix until combined and smooth. Pour into prepared pan and bake for 35-40 minutes or until toothpick inserted in center comes out clean. Allow to cool in pan before removing. Frost if desired.
Mix flour, salt and baking powder together in large bowl. Brown the sausage and drain. Beat the eggs, milk and butter together. Mix the egg mixture into the flour mixture. Add the cheese, onion, sausage and spinach. Pour into a greased 9x13-inch pan. Bake at 350°F for 30 minutes. Cool the brownies slightly and then cut into squares to serve.
Cut chicken into pieces and salt it. Mince onion. Add olive oil into a pot and heat. Add onion and saute it until translucent. Add chicken pieces, saute it until white and add roughly grounded peppercorn, capers, cloves, roughly minced garlic, cinnamon, rosemary, bay leaf and wine. Cook 30 minutes and add raisins. Salt if necessary. Cook for more 15 to 20 minutes. That is it.
MEATBALLS: Combine all the ingredients in a medium bowl, except olive oil and season with salt and pepper to taste. Heat the oil in large saute pan over medium-high heat. Roll the mixture into 1 1/2-inch balls and fry until golden brown, but not cooked through completely. (remove with a slotted spoon to a plate lined with paper towels.). TOMATO SAUCE: Heat olive oil in a medium saucepan. Add onions and garlic and cook until soft. Add pureed tomatoes and juice, bay leaf and parsley, pepper flakes and salt and pepper and bring to a boil. Reduce heat, add meatballs and let simmer for 30-40 minutes, until the sauce has thickened. Remove the bay leaf and parsley, add the basil and serve. Serve with pasta and garlic bread.
Combine all ingredients except fruit in bowl; mix well. Serve with fruit to dip; this is especially good with strawberries.
Preheat oven to 350 F. Grease and flour two 10" x 10" baking pans (or two deep 9" X 9" pans, or a large sheet pan - remember to adjust baking time). Sift together cake flour, baking powder, and salt. Set aside. Cream egg yolks and sugar until light and fluffy. Add scalded milk and vanilla to egg yolk mixture. Mix butter into egg yolk mixture. Stir flour mixture into egg yolk mixture. Do not over beat. Pour batter into pans and bake for 25 minutes, or until a toothpick inserted in the middle comes out clean. Allow cake to cool completely before removing from pans. Frost if desired. Tip: To scald milk, heat milk in a heavy bottomed pan over low heat, stirring frequently. When bubbles begin to form around the edge of the pan, and steam rises from the milk, it is scalded. Remove from heat and cool. Do not boil. (It may not actually be necessary to scald the milk - it was traditionally done to deactivate enzymes. These days pasteurization takes care of that).
Put all ingredients in stock pot and simmer until fork tender (easily comes apart when fork is pulled through). This can take up to 4 hours, but start checking around 2 hours. When done, remove meat from pot to shred. Two long-tined forks work well for this. Shred all the meat, then return to liquid and reduce slightly- cooking over medium heat 10 minutes or so. Not only is this cooked meat delicious in burritos, tacos and over rice, but it freezes well for use later. If you have leftovers, be sure to pour any liquid from the pot in with the meat for storage- this will keep your leftovers flavorful and moist. To adapt for a slow cooker, use ~1 qt water and 5 tsp bullion. Cook on low 6-8 hours, then follow directions as above, turning slow cooker to high and heating shredded meat in cooking liquids 20 minutes or so (to reduce).
In a large bowl, combine oil, applesauce, eggs, sugar and vanilla. In a separate bowl, combine flour, cinnamon and baking soda. Gradually add dry ingredients to oil mixture. Stir in apples and nuts. Pour into loaf pans, bake at 325F for 1 hour and 10 minutes, or until a knife inserted in the center of loaf comes out clean. Cool 10 minutes before removing from pan.
In bowl, stir together crumbs, coconut and pecans. In small saucepan, gently heat butter, cocoa and sugar until butter melts. Remove from heat; whisk in egg. Blend into crumb mixture. Press into greased 9 inch square cake pan. Bake in 350F oven for 10 minutes. Let cool on rack. Grand Marnier Layer: In bowl, place half of icing sugar with butter, mix in half of the icing sugar with butter; mix in Grand Marnier, remaining icing sugar and orange rind. Spread over base. Chocolate Topping: Stir butter into chocolate until melted; spread evenly over Grand Marnier layer. Let cool for 20 minutes in refrigerator; cut into bars. (Bars can be covered, refrigerated up to 2 weeks, or frozen up to 2 months. Let soften slightly before serving.
Cut the melon in half, scoop out the seeds, peel off the rind, and cut the flesh into small pieces. Puree until smooth in a blender or food processor. Beat together the egg yolks and 1/3 cup sugar until thick. Warm the syrup over low heat. Whisk the egg yolks and sugar into the corn syrup and cook over low heat, whisking just until warmed through. Remove from the heat and strain through a sieve. Whip the cream until it begins to mound up and peak softly, and fold it into the yolk mixture. Beat the egg whites and 1 tablespoon sugar until they form soft peaks; fold into the yolk and cream mixture. Stir in the melon puree and lemon juice and freeze according to the instructions for your ice cream maker.
Preheat vegetable oil at one inch depth in a heavy skillet on medium heat. Combine cooked squash, beaten egg, flour, pepper and salt. Add Parmesan cheese. Drop squash mixture by tablespoonsful into the hot oil. Cook to a golden brown, turning once. Drain on a rack over paper towels. Serve immediately--fritters are also good served at room temperature.
Blend all of the ingredients together except Cool Whip (if using), in a blender. Fold in Cool Whip (or mango pulp- if used), and pour into a shallow 3 liter dish (or ice cube tray like my mum) Leave in the freezer to set. Remove from freezer 20 minutes before serving.
Place unpeeled potatoes in a large pot with the onion and cover with water. Cook on the grates of the grill (the bobby flay way) or just do it on the stove (the way we do it). Bring to a boil and cook until tender (about 15 minutes). Drain and discard onions. When cool enough to handle cut potatoes in cubes or slices. Place potatoes in a large bowl and cover to keep warm. Place a large saute pan on grill/stove, add the bacon and cook until crisp. Remove the bacon with a slotted spoon and drain on paper towel-lined plate. Add the red onions to the rendered bacon fat and cook until soft, 4-5 minutes. Carefully add the vinegar and mustard seeds and cook 2 more minutes. Whisk in the canola oil and hot mustard and season with salt and pepper to taste. Add the potatoes to the pan of dressing and toss gently to coat. Fold in the green onions, parsley and bacon; season again with salt and pepper to taste.
Brush the inside of a 6-quart crock pot with melted butter. Place the onion slices in the bottom of the crock pot/slow cooker. Top with potato slices, carrots and peas. In a bowl combine the broth, wine, garlic, 1 teaspoon seasoned or white salt, black pepper and thyme; pour the mixture over the vegetables. In a small bowl mix together 1-1/2 teaspoons paprika, 1-2 teaspoons seasoned salt (or to taste) and black pepper to taste; rub on top of the skin on the chicken. Arrange the chicken pieces on top of the vegetables. Cover and cook on LOW setting for about 7-8 hours, or until the chicken is tender.
Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes. In a large bowl mix sliced apples with nutmeg, ginger, cinnnamon, and vanilla extract (although for most everyone else the full tablespoon of cinnamon might be a lil much *my hubbys a cinnamon addict* x3 you can cut it down to 1/2 tablespoon) Place the bottom crust in your pan. Fill with your apples, mounded slightly. Pour sauce over apples. Bake for 30 mins at 400°F Now for the crumble topping. I actually ganked this crumble topping from ratherbeswimmin <3~. Add flour, sugar, oats, brown sugar, cinnamon, and salt in the container of a food processor; pulse several times to mix. Scatter the butter over the top; pulse repeatedly until mixture resembles fine crumbs. Empty the crumbs into a large bowl and rub them together between your fingers until you have large, buttery crumbs. Remove pie from oven and lower temperature to 375°. Carefully pour the crumble mixture in the center of the pie, spreading them over the surface evenly. Bake for another 30-40 mins you may have to cover with aluminum foil the final 15 mins to prevent your topping from burning. So keep a close eye on your pie ^.^.
Crush the biscuits into fine crumbs. Melt the butter and mix it in with the biscuit crumbs. Spread over the bottom of a 10 inch springform pan and let set in a fridge for an hour. Combine 500g of the raspberries, sugar and a splash of water in a saucepan. Bring to the boil, then lower the heat and simmer until the fruit breaks up. This should take about 15-20 minutes. Liquidise, then pass through a sieve to catch all the seeds. Allow the puree to cool. Separately, beat the cream cheese, caster sugar and vanilla in a mixer until light and fluffy. Add the cream and beat until stiff. Don't overbeat the mixture or it will separate. Spread 2cm of the cheesecake mix on top of the biscuit base. Swirl a couple tablespoons of the raspberry mixture on top and repeat, alternating layers of cheesecake mix and puree until the pan is full. Refrigerate. Overnight is best but two hours will do in a pinch. Decorate with remaining raspberries and serve.
Bring a large pot of salted water to boil. Add the green beans and cook until crisp-tender, about 4 minutes. Drain and rinse under cold water. Drain again and refrigerate. In a food processor, pulse the peanuts until coarsely chopped. Reserve 1/3 cup of the peanuts for garnish. Continue pulsing the remaining peanuts until finely chopped. Add the vinegar, ginger, soy sauce, sugar, oil, 2 tablespoons of hot water and 1 teaspoon of salt to the peanuts and blend until the dressing is almost smooth, scraping down the sides of the bowl several times. Toss the green beans with the dressing. Sprinkle the reserved chopped peanuts over the top just before serving.
Heat the butter in a saucepan over medium heat, add the onion and cook until softened. I find the lid on creates a bit of steam and they steam/fry in the little bit of fat. Stir them a bit though. Add in the garlic, tomato and ham and cook until the tomato has softened. Add in the beans sauces, mustard and black pepper and heat til piping hot. Serve over toast (buttered or not as you wish).
combine the turkey and marinade ingredients in a large bowl; mix well, cover, and refrigerate for 30 minutes. soak the mushrooms in warm water to cover for 30 minutes;drain. cut off and discard the stems and coarsely chop the caps. add the mushrooms and the remaining stuffing ingredients to the turkey, mix well and set aside. combine the sauce ingredients in a small bowl; set aside. cook the cabbage leaves in a large pot of boiling water until they are limp, about 2 minutes. drain, rinse under cold running water, and drain again. to stuff each leaf mound 1/8 of the stuffing at the stem end, foldthe bottom of the leaf over the stuffing, then fold over the right and left sides; roll the whole package over once to enclose the stuffing. place a 10-inch frying panover high heat until hot. add the vegetable oil, swirling to coat the bottom of the pan. add the ginger;cook, stirring, until fragrant, about 10 seconds. remove the pan from the heat and arrange the cabbage rolls seam side down in a single layer in the pan. pour the sauce over the rolls. return the pan to medium-low heat; cover and simmer for 25min. lift the rolls out with a slotted spoon and transfer them to a serving platter. add the cornstarch solution to the pan juices; cook, stirring, until the sauce boils and thickens. pour the sauce over the rolls and sprinkle with green onion. serve with hot brown rice.
Brown together the first three ingredients and then add the rest of ingredients and simmer. May also add green peppers and/or mushrooms.
Cook rice as directed on package. While rice is cooking, cut chicken into 1/2-inch pieces. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; sprinkle with salt. Stir-fry 4 to 6 minutes or until brown. Add vegetables and water to skillet. Heat to boiling; reduce heat to medium. Cover and cook 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in stir-fry sauce and honey; heat through. Divide rice and noodles among bowls. Top with chicken mixture. Sprinkle with cashews.