HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place chicken breasts in oblong slow cooker sprayed with vegetable cooking spray and sprinkle with a dash of salt if desired. Place pineapple slices over chicken. In a medium bowl, combine pineapple juice, brown sugar,lemon juice, ginger, cornstarch, Dijon mustard, soy sauce, and black pepper, until cornstarch mixes with liquids. Pour over chicken breasts. Cover and cook on low for 4-5 hours, or on high for 2 1/2 to 3 hours. Hot buttered rice is a compliment to this dish.
Place steaks between waxed paper or plastic wrap- pound until very thin. Cut steaks into serving size pieces (about 8), or you can roll the whole thing and tie with string (That's how I do it!) Combine garlic, crumbs, egg, bacon, 1 1/2 tsp oregano, cheese, parsley flakes, 1/2 tsp salt 1/8 teaspoons pepper, 1 tbs. olive oil. Spoon equal amounts of this mixture on steaks. Roll steak and tie with string, or secure with toothpicks. Heat oil in skillet and brown rolls. Transfer to oven proof casserole. Add tomatoes, onion powder, 1 tsp oregano, 1/2 tsp salt, 1/8 tsp black pepper. Simmer, covered (or bake in 350 degree oven) for 1 1/2 hours. Add water if necessary- Add wine and cook another 10 minute. Serve with pasta. YUMMMMMMYYYYYYYY!
Shred all of the cheeses but the;marscarpone and toss them together in a bowl. Set aside. In a pan, melt about a 1/2 stick of butter and then pour in the light cream and bring to a boil. When the cream is beginning to boil, slowly mix in the marscarpone. After it has melted, slowly add the other cheeses giving them time to melt and blend into the cream. The sauce will be ready when all the cheese has been mixed in and it comes to a boil again. If the cheese precipitates out of solution, then cool and add extra mascarpone. If you are not an idiot, you should have been making the pasta all along and it should now be ready to serve with the cheese sauce over it. If, at this point, you still need instructions about that sort of thing, pass this book on to someone with half a brain. Serves two: a man with a future and a woman without a past.
Blend all ingredients together in a small bowl using enough dressing or mayo to bind together as you like it. Use to fill sandwiches. Great with rolls or whole grain bread. Makes about 2 to 2 1/2 cups filling. Average about 6 sandwiches depending on bread used and how generously you fill them.
Pack chunks of salmon into quart jars. To each quart add 1 Tbsp salt and 1 Tbsp white vinegar. The vinegar will soften any bones missed. Add 1 Tbsp olive oil to keep the meat moist. Add 1 Tbsp catsup for color. Seal the jars. Leave 2 inch air space for expansion and process in pressure canner at 10 pounds pressure for 90 minutes. Drain the oil off when ready to use.
heat olive oil and garlic in large sauce or frying pan until garlic is golden; not dark brown. add chicken and cover; cook on medium-low until chicken is cooked through but not dry (about 20 min). wash mesclun mix well (unless you have bought prewashed) and add mesclun mix and sundried tomatoes and cover; cooking on low for about 10 minutes, keeping an eye to be sure greens don't get wilty. they will be done when they are soft but not wilted (you really just want them warmed). toss in cheese and cook an additional 5 minutes. serve alone or over a bed of linguine.
Preheat oven to 450°F Cut cabbage into 12 wedges; remove thick core and discard. Pull wedges apart; toss on a large rimmed baking sheet with oil, 2 tsp salt, and 1/4 tsp pepper. Cover sheet tightly with foil. Bake until cabbage is crisp-tender, about 20 minutes. Remove foil; continue cooking, tossing occasionally, until tender and browned in spots, 20 to 25 minutes. Toss with Vinegar and serve.
Preheat oven to 325 degrees F. For Bottom Layer mix ingredients and press into 9 X 13 pan greased with butter Bake for 10 minutes or until golden brown. For Top: Mix ingredients together and spread on top of cooled bottom layer. Bake 350 F for 25 minutes till golden brown. Let cool till set and cut into squares.
Combine mayonnaise, cream cheese, garlic, parsley and Tabasco (by hand or in food processor) until smooth. Add undrained pimientos, cheese and pecans; mix well. Cover with plastic wrap and refrigerate at least 4 hours to overnight to allow the flavors to blend.
Put sugar in a frying pan. Add cocoa powder. Add milk. Stir and cook till the mixture is smooth and you get a two thread consistency -- This takes a long time, it took me nearly 25 minutes on low - medium flame, so one has to be patient and wait to get the two thread consistency Add peanut butter, essence and salt. DO NOT MIX. Remove from heat. Allow the mixture to come down to room temperature (about 15 minutes). Grease a square or rectangular tray with butter. Add walnuts to the prepared mixture. Mix well. Pour into the greased tray. Freeze for 1-1 1/2 hours to allow the mixture to set. Once set, remove from freezer -- you can keep this in your refrigerator after having kept it for 1.5 hours in the freezer to set, until it's time to serve this delicious fudge. Cut into long pieces. Serve immediately or pack each piece with a transparent gift paper (store in refrigerator). Then, fold edges like a paper fan. Attach (and seal to secure) each side of the paper with a ribbon- use red ribbon for one side and green ribbon for the other. Likewise, repeat for all the fudge pieces. Pack into your goodie basket and enjoy! Merry Christmas!
Put first 5 ingredients in a clean bowl and whisk until blended. Beat in the oil drop by drop. As the sauce thickens increase the flow of oil, but be slow and patient. The sauce, when finished will be very thick. Taste and adjust seasonings, adding salt or vinegar if necessary.
In large pot, add oil, garlic spring onions, fennel seeds, cayenne pepper, cinnamon and peanuts. Saute until a little brown and toasted. Add coconut milk and rice. Cover. cook 15 minutes on low. Note: You may add mushrooms instead of rice. in this step. Stir a few times during cooking. Add cooked chicken.
In a bowl beat Crisco and butter for 5 minutes adding sugar a little at a time. Microwave milk for 1 minute cool to luck warm and add to Crisco and butter mixture. Beat egg whites to a stiff stage add to mixture and continue beating until smooth and creamy. Add vanilla and ready to use.
Boil ham bone in 6 cups water and prepare beans (sort, wash, and soad). Brown ground beef, ham, and sausage in pan and remove from pan when done. Saute green peppers, garlic, celery, and onion in the same pan and stir for 5 minutes. In a large pan with a heavy bottom (if it's not heavy, the bottom will burn), combine ham broth and beans and cook for 1 hour. Add meat, vegetables, crushed tomatoes, smoke flavor, sugar, salt, oregano, and additional water, if needed, to cover. Cook for 2 or more hours for thickness. About 15 minutes before done, add peanut butter. Cool slowly and stir often.
In 2-quart saucepan, combine sugar, flour and cocoa. With wire whisk, gradually stir in milk until smooth. Cook over medium heat, stirring frequently, until mixture has thickened and boils. Reduce heat to low; cook 2 minutes, stirring constantly. Remove from heat; cool completely. In medium bowl, with mixer at medium speed, beat butter until creamy. Gradually beat in milk mixture, melted chocolate and vanilla.
Simmer ribs in salt water, covered cut in pieces. Meanwhile prepare sauce: In sauce pan melt 1 tablespoon of butter and simmer 1 clove a garlic, crushed. Add ketchup, chili sauce, brown sugar, onion, Worcestershire sauce, mustard, celery seed, salt, hot pepper sauce, and lemon. Bring all this to a boil and pour over drained ribs placed in a shallow pan. Bake at 350°F for 20 minutes, basting often with sauce.
Place potatoes in a large heavy-duty zip-top plastic bag. Combine rosemary and next 4 ingredients; add to bag. Seal bag securely, and shake until potatoes are coated evenly. Spread potatoes in a single layer in an ungreased 15 x 10 x 1 inch jellyroll pan. Combine oil and Worcestershire sauce; drizzle over potatoes. Bake, uncovered, at 375 degrees for 45-50 minutes or until potatoes are tender, stirring occasionally.
Boil noodles in water and after boiling drain excess water from the noodles. Keep the stock aside. Now heat oil in a pan and onion and tomato. Cook until well cooked. Add capsicum and green chili and cook for 1 minute. Now add the stock which comes from inside of the Maggie, black pepper, coriander powder and salt. Now mix them nicely. Add slice hot dogs (chicken franks) and cook them for 3 minutes. Now add boiled, drained noodles and cook for 6 minutes until cooked. Serve hot with Pepsi.
For cake: Preheat oven to 350°F and butter and flour two 9 inch round cake pans; line bottoms with rounds of parchment or waxed paper (I used the flour/oil spray with great results). Sift first 4 ingredients into medium bowl. Beat butter in large bowl with electric mixer until fluffy. Gradually add sugar, scraping down sides of bowl occasionally and beat until well mixed. Add lemon juice and peel, then eggs 1 at a time and mix well. Beat in dry ingredients in 4 additions alternately with buttermilk in 3 additions. Fold in berries and pour equally into two pans. Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on racks. For frosting: Stir white chocolate in top of double boiler set over barely simmering water until almost melted. Remove from over water and stir until smooth and cool to lukewarm. Beat cream cheese and butter in large bowl until blended. Beat in lemon juice, then cooled white chocolate. Take cakes out of pans and peel off parchment. Place 1 cake layer, flat side up, on platter. Spread with 1 cup frosting- (Don't be stingy with middle layer of frosting). Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Garnish with additional blueberries and lemon slices, if desired. (Can be made 1 day ahead; Cover with cake dome; refrigerate; Let stand at room temperature 1 hour before serving).
Mix oats, flours, baking powder, ginger, and salt in a medium-sized mixing bowl. Add remaining ingredients and mix well; place spoonfuls on a greased baking sheet. Use spoon to flatten each one to about 1/2 an inch thick. Bake at 350 degrees for 10 minutes or until edges start to brown. Remove to cooling racks.
Combine all salad ingredients in a large bowl. In another small bowl whisk together the dressing ingredients. Pour the dressing over the beans and toss well to coat. Season with salt and pepper to taste. Cover and chill for 24 hours. Drain before serving.
Mix lemon juice and sugar in an Old Fashioned glass; add drambuie and hot water and stir.
Preheat oven to 425 degrees. Spray a large roasting pan with non-stick spray and set aside. In a shallow bowl or pie plate, combine flour, oregano, thyme, paprika, salt, garlic powder, and pepper. In a separate bowl or pie plate, combine cornflake crumbs and Parmesan cheese. Pour buttermilk into a separate bowl or pie plate. Rinse chicken and pat dry. Working a piece at a time, dip chicken pieces in buttermilk and moisten all sides. Place chicken in bowl with flour mixture and turn to coat. Dip in buttermilk again, then coat with cornflake mixture. Arrange chicken in roasting pan, leaving some space between pieces. This process can get quite messy, but hang in there. Bake, uncovered, at 425 degrees for 40 minutes, until chicken is no longer pink and juices run clear. Serve immediately.
In a bowl stir together mustard flour and water to make a paste. In a saucepan combine vinegar, wine, onion, shallots, garlic, bay leaf, peppercorns, and juniper berries and bring mixture to a simmer over moderate heat. Simmer mixture until reduced by two thirds. Strain mixture, cover and chill. Stir the chilled vinegar reduction into the mustard paste. Add the lemon juice, salt and sugar and stir to combine. Let mixture stand for at least 20 minutes. Transfer the mustard mixture to a saucepan, bring to a simmer over low heat and cook for 15 minutes. Remove from heat and allow to cool. Transfer to a steril jar and seal tightly, and store on a dark cool shelf for at least 6 weeks before using (although it will keep unopened for years). Mustard should be refrigerated once open and will keep for 6 months.
Preheat oven to 350 degrees F. 	Mix both sugars and cinnamon together until thoroughly combined and set aside. 	Wash, peel, and core apples, then cut into 1/2-inch wedges. 	Toss apple wedges in sugar and cinnamon mixture and coat apples thoroughly and evenly. 	Brush the bottom and sides of a medium casserole dish with one tablespoon of the melted butter then place seasoned apples in dish. Drizzle remaining melted butter over the apples. 	Bake apples approximately 30 minutes or until slightly soft. Serve immediately.
Combine 1 Tablespoon of Agar powder, the sugar, water and pandan leaf in a saucepan. Boil it and then reduce the heat a bit and stir till the sugar has completely dissolved. Pour 3/5 of this mix into a tin or jelly moulds. Put it in the freezer for 15 minutes or till it's set. Meanwhile, for ten minutes, leave the heat on very low and keep the remaining mix that's in the saucepan warm, stirring once in a while. After about 10 minutes, bring it back to a boil, add the coconut cream, pinch of salt, and remaining 1/2 tablespoon of Agar powder and mix it well till everything is combined, about 5 minutes (constantly stir the sides too). Pour this mix over the set layer of agar which you prepared earlier on and leave it in the fridge to set, or freezer if you want it to set faster.
Heat oil slightly in wok. Add garlic and ginger and stir until light brown. Add chicken pieces and fry until lightly browned. Add sugar and cook until sugar is melted. Add shoyu and wine. Bring mixture to boil. Lower heat, put cover on wok, and simmer about 30 minute Stir contents occasionally.
Mix up the breading ingredients (bread, cheese, garlic salt) and you can put that in the refrigerator and in the meantime, beat up 2 eggs with 1/3 cup milk. Place chicken breasts in the egg and milk mixture and let rest for 10 minutes. Put breading on wax paper and bread the breasts. Fry in skillet on medium heat 5 minutes per side til golden brown. Throw in skillet some carrots, celery, parsley. Dump in 1 cup chicken broth, not covering breasts completely (so the top of the breasts stay breaded and golden brown; you don't want to rinse off the breading with this broth). Simmer breasts for an hour til tender and serve the cooked carrots and celery with breasts.
Put beans in a bowl and cover with 5 cups of cold water. Soak beans for at least 8 hours or overnight. (This makes the beans less gassy and increases the nutritional value of the beans). Boil chicken in hot water for 10-15 minutes or until almost fully cooked and easy to shred. Shred chicken once cooled and set aside. Combine shredded chicken, chicken broth, garlic, salsa, yellow onion, tomatoes, juice of lime, cumin, coriander, paprika, onion powder, garlic powder, Tabasco, salt, pepper, and cilantro in a crock pot and simmer on low for 8 hours. Prepare Salsa (See my recipe Nicker's Salsa) and let sit in fridge while chicken cooks. Prepare Guacamole (See my recipe Nicker's Guacamole) and let sit in fridge while chicken cooks. Drain the beans you have been soaking and rinse them REALLY well. Put the beans in a pot and cover with 4 cups water. Add bay leaf and cilantro. Bring to a boil then reduce heat and simmer until the beans are tender but firm. Check occasionally to see if you need to add more water. Beans should take 40 min to 1 hour to cook. Once beans are cooked drain any remaining water and remove the bay leaf and cilantro. Add the chicken broth, coriander, cumin, salt. Bring to a boil, reduce heat and simmer for 7 minutes. Add the juice of 1 lime and gently smoosh some of the beans slightly with the back of a spoon or spatula (don't over smoosh). Set a medium heavy pot over medium heat, add 1 Tablespoon butter, bay leaf and rice. Saute rice for about 2 minutes, stirring constantly. Next pour in water and salt. Bring to a boil. Once boiling, cover pot and reduce heat to a simmer. Simmer covered for about 15-17 minutes, until water is absorbed and rice is fluffy. Remove from heat. Remove bay leaf. Stir in 1 Tablespoon of butter, cilantro, lime juice and lemon juice. Stir until well combined. Heat oil in frying pan on high heat until it starts to smoke. Add butter and peppers and onion. Saute with salt and pepper until vegetables are cooked but crisp and making a sizzling sound. Remove from heat immediately. Set up your burrito building station where each person can put what they want in their burrito. Don't fill up the burritos too much or you won't be able to fold them. Fold the burrito and fry on all sides on high heat so that the burritos don't get soggy.
Preheat oven 400*. Mix blueberries, corn starch and 1/3 cups sugar in a 1 1/2 qt casserole. Mix remaining ingredients in a bowl and pour onto blueberries. Bake 30 minutes.
First, blend all the cake ingredients using a handheld blender or food processor. Then, pour into either two large muffin pans like I did or into four muffin cases. Bake at 350 F (176 C) for about 35-40 minutes or until an inserted knife comes out clean. Let the cakes cool completely before you slice them horizontally into 3-4 layers. Make your filling by mixing all the filling ingredients, sticking the mix into a piping bag, and adding it to the inside and top of the cakes.
On cutting board, cut beef into small pieces. Place in saucepan and mix in barbegue sauce until evenly coated and moist. Heat over low-medium until warmed. Spoon onto bun and top with onion & pickle slices. Top with additional barbeque sauce as desired.
Put all ingredients in slow cooker or crock pot. Cook for about 6 hours, or until potatoes are tender and chicken is falling off the bone. Salt and pepper to taste.
1. Combine the first seven ingredients in food processor. 2. Blend with short bursts until the mixture is well blended, and the. 3. cashews and garlic have been chopped into pieces about. 4. half the size of a grain of rice. 5. Combine the vinegars, honey, tamarind, and saffron in a small bowl. 6. Heat the mixture for about 1 minute in microwave then stir until. 7. tamarind pulp dissolves completely. 8. Pour mixture into blender or food processor and mix with cashew mixture (approx 20 seconds). 9. Pour sauce into bowl. Add the oil and stir by hand. 10. Cover and refrigerate at least 30 minutes.
Pre-cook the rice in a medium large pot with the water on medium heat. Normally you should use equal amounts of rice and water, but since we are going to fry it in a bit, I cook it a little dry so it doesn't get all mushy before its done. Just remember to stir often and keep a close eye on it. Once it absorbs all the water, take it off of the heat so it doesn't stick and scorch in the pan. It's precooked! Place your wok on the stove and turn the heat on medium high. Coat the entire inside surface of the wok with olive oil & butter, and add enough to cover the bottom about a 1/4 of an inch. Once the oil is starting to get good and hot, toss in the pre-cooked rice. Let this sizzle and stir for a moment, and then make a well in the bottom for the onions, garlic, and eggs. Add a little oil if needed. Brown the onions, garlic, and eggs and then stir the rice back in on top of it. Keep stirring and mixing until the eggs are thoroughly cooked. Add in the soy sauce, and mix it some more. Keep stirring and don't let any rice stick on the bottom too long. When it smells really good and has a nice golden color to it, its time to eat! Get ready to serve it up with your main dish and prepare to hear plenty of ohhs and ahhs.
Heat oil in deep fryer to 375 degrees. Combine all ingredients except flour in large bowl and mix well; stir in flour. Lower batter into oil by tablespoons in batches (do not crowd) and fry until golden brown, turning frequently, 2 to 3 minutes. Remove using slotted spoon and drain well on paper towels. Serve fritters immediately.
In large plastic food bag (or bowl), combine lemon juice, oil, oregano, garlic and pepper. Trim and discard excess fat from chicken. Rinse and place in bag. Seal and turn to mix chicken with marinade. Let stand 10 to 20 minutes, turning occasionally. (You can keep this in refrigerator up to 1 day in advance). Remove chicken from marinade and place pieces slightly apart on a rack in broiler pan. Reserve marinade. Broil about 6 inches from heat, turning as needed to brown evenly, until meat is no longer pink at bone (25 to 30 minutes), basting occasionally with reserved marinade.
Rinse the beans and remove all the pebbles. Add all the ingredients to the slow cooker. Cook on low for 8 hours.
Boil macaroni and once cooked pour into large bowl. Add cucumbers, green peppers, relish and onions, mix well. In another bowl, mix mayonnaise, sour cream, milk, salt and black pepper. (Double sauce mixture for it to be more creamy, I always do). Pour mixture over cooked macaronie and mix well. Add chopped hard boil egg to macaronie and mix delicately (if desired). Let refrigerate for a few hours or overnight. (You can also spread black pepper on the top before refrigerating, adds more flavor). To serve decorate with slices of green peppers (as many as desired).
Process all ingredients in a blender until smooth, stopping to scrape down sides. Serve immediately.
Preheat oven to 200 degrees. Whisk flour, cornmeal, brown sugar, baking powder, salt, baking soda and nutmeg in a large bowl. In another bowl, whisk egg yolks with buttermilk, milk, melted butter, and vanilla extract. Combine the wet and dry ingredients to make a thick batter, be sure not to overmix. Whip egg whites until they have soft peaks. Fold the whipped egg whites into the batter. Heat a large nonstick skillet over medium heat. Lightly coat the surface with butter. Pour about 1/4 cup of the batter into the skillet for each pancake. Cook until bubbles break the surface of the pancakes and the undersides are golden brown. Flip pancakes and cook for another minute or so on the other side. Keep cooked pancakes warn on baking sheet in the oven while you cook the rest. Serve pancakes with warm blueberry syrup. For the syrup: toss the blueberries and maple syrup in a small saucepan. Add cinnamon stick and cook over high heat until boiling and blueberries begin to pop, about 5 minutes. Remove from heat, remove cinnamon stick, and whisk in butter and lemon juice.
Cream the butter and flour, then heat over a low flame, stirring constantly for about five minutes. Combine milk and asparagus juice and add to flour-butter mixture. Stir vigorously and add salt; remove from flame. Add eggs one at a time, stirring after each addition. Line a greased mold with the asparagus tips and fill halfway with pudding mixture (pudding will double in size while cooking, so don't fill the mold). Cover mold with wax paper and aluminum foil and set in a water bath (a larger pan filled halfway with water). Keep the water bath at a boil to steam the pudding (about 45 minutes).
Preheat oven to 350°F. Line muffin tins with 24 cupcake cases. Combine flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl, whisk together coffee, vegetable oil, buttermilk, and eggs. Add dry mixture to wet mixture and whisk until smooth. Pour into cupcake cases and bake for 20-25 minutes. Cool completely. Whip butter for 3-5 minutes until light and fluffy. Add powdered sugar in two parts, mixing well after each addition. Add two tablespoons each coffee and cocoa powder and mix thoroughly. Add more of either if desired. Mix for one more minute and cover with cling film in the fridge until use. Grab your cupcakes and frosting. Frost them however you like and place one coffee bean on the top of each cupcake.