HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine chicken, 1/2 cup teriyaki sauce,. Press the extra air out of the bag, seal, and chill for at least a half an hour or overnight for best result. In a small-medium bowl combine all dressing ingredients, whisk to combine, then cover and chill until ready to use. Grease and preheat your grill. Place chicken on grill and discard bag with marinade. Place chicken and pineapple rings on the grill, brush the pineapple with a little olive oil. Grill pineapple rings just until hot and tender and grill marks start to form. Grill chicken 6-10 minutes on each side until browned and cooked all the way through (completely white inside, no pink). Transfer to cutting board and slice into strips. Assemble salads with chopped lettuce on the bottom, then top with chicken, tomatoes, onions, avocado slices, grilled pineapple slices and cilantro. Serve with prepared dressing (stir or shake immediately before serving). Top with sesame seeds if desired.
Preheat the waffle iron according to the manufacturer's instructions. In 1 medium bowl sift together flour, baking powder, and salt. Set aside. In a second bowl use the wooden spoon to beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow. Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine. Combine the egg-milk mixture with the flour mixture and whisk just until blended. Do not over mix. In third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute. Using the rubber spatula, gently fold the egg whites into the waffle batter. Do not overmix! Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid. Close and cook as per manufacturer's instructions until golden brown, about 2 to 3 minutes. Serve immediately.
Heat oven at 325 degrees. Butter 5 1/2 cup souffle dish or 1 1/2 qt. casserole dish. Cook broccoli as directed on package. Drain. Beat Bisquick, milk, eggs and salt with hand mixer until smooth. Stir in broccoli and cheese. Pour into souffle or casserole dish. Bake until knife inserted halfway between center and edge comes out clean. About 1 hr.
Sautee onion in olive oil in skillet or sauce pan under medium heat. Add garlic. Cook until onions are translucent. Add ham chunks. Drain black beans and rinse thoroughly. Add to pan. Stir frequently until well mixed and heated throughout. Garnish with cilantro and sour cream.
Preheat the oven to 150C/130C Fan/Gas 2. Put the slices of braising steak in a roasting tin. Halve then slice the onion, then add to the tin along with the chickpeas (drained and rinsed) and mushrooms. Add the tomatoes, stock, and sweet chilli sauce. Cover the tin with a double layer of foil, sealing it tightly, and cook for 4 hours.
Trim all excess fat from roast; brown and drain if using chuck or another highly marbled cut. Combine 1/4 cup flour, the salt and pepper. Coat meat with the flour mixture. Place all vegetables except mushrooms in Crock-Pot and top with roast (cut roast in half, if necessary, to fit easily). Spread mushrooms evenly over top of roast. Cover and cook on Low for 10 to 12 hours. If desired, turn to High during last hour to soften vegetables and make a gravy. To thicken gravy, make a smooth paste of the 3 tablespoons flour and the water and stir into crock pot. Season to taste before serving.
Preheat oven to 425 degrees. Stir together cornbread mix and 2/3 cup milk. Pour batter into a lightly greased 8-inch square pan. Bake at 425 degrees for 15 minutes or until golden brown. Cool on a wire rack 5 minutes or just until warm. Stir together mayonnaise and next 5 ingredients in a large bowl. Crumble cornbread to equal 2 cups. Reserve remaining cornbread for another use. Fold cornbread crumbs and tuna chunks into mayonnaise mixture until well blended. Shape tuna mixture into 8 patties. Melt 3 tablespoons butter with vegetable oil in a large skillet over medium-high heat. Add tuna patties, and cook in batches, 2-3 minutes on each side or until golden brown; drain on paper towels.
Peel the mangoes. Cut and blend with the milk in a food processor. Pour into glass dessert bowls. Sprinkle with pistachio slivers. Chill before serving for atleast 1 hour.
Melt butter. Add flour. add all other ingredients except cheese and crumbs. mix well. add beans. Pour into baking dish. Top with cheddar cheese. Top with bread crumbs. Bake uncovered for 30 minutes Or until beans are cooked. Note: Frozen beans will work as well.
Cream together the butter and sugar. Add eggs one-at-a-time. Gradually add the flour, baking powder, baking soda and salt. When dry ingredients are completely blended, add the sour cream& vanilla. Fold in the chocolate bits. Prepare streusal by mixing all ingredients together. Pour 1/2 of the batter into prepared loaf or tube pan. Top with 1/2 of the streusal. Add remaining batter on top of streusal. Top with with remaining streusal. Bake for one (1) hour at 350 degrees.
In a large bowl, beat the butter with the confectioners' sugar at medium speed just until blended. Add the ground almonds, cinnamon and salt and beat just until combined. Beat in the egg yolks and the rum, then add the 3 cups of flour and the baking soda and beat at low speed just until evenly combined. Divide the dough in half and scrape it onto 2 sheets of plastic wrap. Wrap the dough, flatten into disks and refrigerate until firm, at least 3 hours. Meanwhile, puree the raspberries in a blender for 5 minutes. Transfer the puree to a medium saucepan. Add the granulated sugar and bring to a boil, stirring until the sugar dissolves. Simmer over moderate heat for 5 minutes. Stir in the lemon juice. Strain the jam into a bowl through a fine sieve and refrigerate until chilled, about 4 hours. Line 2 large baking sheets with parchment paper. Liberally flour a work surface. Roll out 1 disk of the dough 1/4 inch thick, flouring the dough and the rolling pin as necessary. Using a 2-inch round cookie cutter dipped in flour, stamp out as many rounds as possible (to be used as the bottoms of the cookies). Using a small spatula, arrange the rounds about 1/2 inch apart on the prepared baking sheets. Gather the scraps and pat into a disk. Roll out and stamp out as many more rounds as possible. Refrigerate until firm, at least 30 minutes. On a large sheet of floured wax paper, roll out half of the second disk of dough, flouring the dough and rolling pin as necessary. Stamp out as many rounds as possible. Using a 1/8-inch round cutter, stamp out the centers of the rounds on the wax paper; remove and reserve the centers. (These rings will be used as the tops of the cookies.) Slide the wax paper onto a baking sheet and chill the rings for 30 minutes. Repeat with the last piece of dough. Gather the scraps and pat into a disk; chill if necessary. Roll out and stamp out more tops and bottoms, then refrigerate. Remove 1 sheet of the cookie bottoms from the refrigerator and brush lightly with water. Using a spatula, set the tops on the bottoms; press lightly to help them adhere. Prick the centers of the cookies with a fork to keep them flat during baking. Refrigerate until chilled. Assemble the remaining cookies. Preheat the oven to 350°. Brush the cookies with the beaten egg and bake in the middle and lower racks of the oven for 18 to 20 minutes, or until browned and the glaze is lightly crackled; shift the pans from top to bottom and front to back halfway through. Transfer the baking sheets to racks to cool. Spoon the jam into the cookies and let stand at room temperature for at least 2 hours, or until set.
Heat the oil and fry the onion, butternut squash and sweet potato for about 10 minutes. Add the chicken and fry until browned on the outside and nearly done. Add the curry paste and coconut milk and simmer for another 10 minutes. Take the pan of the heat and stir in the corriander. Roll out the pastry and cut out four 17 centimetre circles. Divide the filling between the pastry circles. Beat the egg and brush the edges of the pastry circles. Fold the pastry over to form a semi-circle and seal the edges by pressing them down with a fork. Brush the tops of the parcels with the rest off the beaten egg and sprinkle with the poppy seeds. Chill in the fridge for half an hour (I never really bother with this) and then bake in a pre-heated oven (200 C, 400 F or Gas Mark 6) for about 30 to 40 minutes until golden.
Let the ice cream soften but not melt. Stir in the green tea powder "matcha" and refreeze until firm. Matcha is sold in the tea section of Asian markets.
In a large ceramic bowl, combine the cake mix, flour, and yeast. Add the room temperature pineapple juice and hot water, mix well, and let rise in the bowl. Knead the risen dough slightly. Divide the dough into 3 balls (can also be made into hot rolls or cinnamon rolls), and let rise in lightly buttered or oiled loaf pans. Preheat oven to 350°F. Bake at 350°F for 35 or 40 minutes for bread loaves (until top is to desired color) or 20 minutes for hot rolls. Makes 3 loaves.
Cream the cornmeal, salt, and butter together. Add the milk and enough water to make a moist but firm batter. Drop, using about 1/4 cup of batter, onto a hot greased griddle, and flatten using the back of a spoon wetted with water. This can be a tad tricky, but wetting the spoon helps a lot! When brown, turn and cook the other side. Serve hot with maple syrup, honey, or butter.
Add the ingredients to your blender, magic bullet or food processor and blend until smooth! Adjust seasoning with salt & pepper if required. Between the store bought mayo and the pickle you likely won't need to add salt. Let it sit for an hour or so in the fridge before serving.
Microwave sugars, water and spice for 3 minutes after mixing. Add pumpkin and mix again. Microwave again for 5 minutes. Let cool and refrigerate. Will keep for a couple of weeks.
In 4 quart saucepan, heat butter, sugar, water and vanilla to boiling over medium heat, stirring constantly. Cook, stirring constantly, until temperature reaches 260 degrees on a candy thermometer. Add chopped nuts; continue cooking to 290 degrees, stirring constantly. Pour onto buttered 15 x 10 x 1 inch jelly roll pan. Cool 2 minutes; sprinkle with chocolate pieces. Cover pan with a cookie sheet to soften chocolate; spread over candy. Sprinkle with ground nuts. Cool completely; break into pieces with knife.
spray a 13x9 inch pan with cooking spray. slice potatoes and lay in the bottom of the pan. lay pork chops on top of potatoes. pour soup over potatoes and chops. sprinkle with onion soup mix. cover with foil and bake at 350 degrees for 1 hour. remove foil and bake another 15 minutes.
Melt butter with worshiesire and salt. Mix cereal, nuts and pretzels together in large pan. Cover with butter mixture. Bake for an hour at 225-250; stirring mix every 20 minutes. I like to add other cereals to mix it up. Some of my favs: Crispix, Life and Quaker Oat Squares.
In a large mixing bowl soften yeast in warm water. Add 2 cups flour, shortening and salt. Beat at low speed of electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes on medium. Stir in as much remaining flour as you can mix in with a spoon. Turn onto a lightly floured work surface. Knead in enough remaining flour to make a soft dough that is smooth and elastic. Cover, and let rest in a warm place about 15 minutes. Divide into 12 equal portions. Roll each piece with floured hands into a smooth ball. Cover with a damp cloth, let rest 10 minutes. Using fingers, flatten balls. Cover, let rest 10 minutes. On a well floured surface lightly roll one piece of dough at a time into a circle 6 inches in diameter, turning dough over once. Do not puncture or tear dough. (Work with enough flour so dough does not stick) Place on baking sheet. Bake one sheet at a time, in a 450 F oven about 3 minutes or until dough is puffed and softly set. Turn with a spatula, and bake 2 more minutes until dough is light brown. Repeat with remaining dough, baking one batch before uncovering and rolling the next. To serve, slice bread crosswise and fill the pockets with a filling or cut into wedges and pan fry to a crisp for dipping.
Preheat the oven to 350°F. Brown the ground beef with the chopped onion. Once browned, drain well. Stir in the black beans, taco seasoning, diced tomatoes and let simmer for 5 minutes. Line up 8 taco shells in a 7x11-inch baking dish. Spoon meat mixture into the taco shells. Top with a pinchfuls of cheese. Bake in the preheated oven for 10 minutes. Serve Beef & Bean Oven Tacos with side of veggies.
Place all ingredients in the crock pot. Cook on low for 8 hours. Serve on a hoagie roll topped with Swiss or Provel cheese.
Saute onion in butter with curry powder until tender. Add broth and aroma seasoning. Stir in left over chicken meat and simmer until meat is hot. Meanwhile cook rice. Place meat mixture and rice in casserole dish. Stir to combine and top with crumb mixture. Bake approximately 20 minutes at 325 until brown and bubbly.
In a pan, cook the veal with the garlic until golden. Add pepper and put aside. In another large pan, mix the Knorr sauce mix, the milk and the butter. Bring to a boil over medium heat, stirring constantly. Lowerthe heat to medium low and cook uncovered for 6 minutes, stirring occasionally. Mix in 1 cup of the sauce into the veal mixture. Put 3 heaping spoonfulls of this mixture into the middle of each crepe, sprinkle with Mozzarella cheese, fold closed and place, folded edge on the bottom, in a 12 x 8 lightly greased oven dish (like lasagna dish). Then pour rest of sauce and some cheese over top of all the crepes. Cover and cook in a 350 F ovn for 15 to 20 minutes.
In a small bowl, combine the tequila, salt, paprika, lime juice, olive oil, and red pepper. Mix to combine. Place salmon fillets in a shallow baking dish. Generously brush marinade over fillets. Cover dish and refrigerate for at least 1 hour, but no more than 3 hours. The lime juice will start to cook the fish. Heat grill to medium. Place salmon fillets on grill and cook 8-10 minute or until fish just begins to flake, turning once.
Mix milk, flour, baking powder, and salt. Coat the cheese curds. Deep fry in the oil until golden, taking care to only fry a few at a time.
Combine ingredients in 2 quart saucepan. Heat to boiling over medium high heat, stirring once and cover. Reduce heat to medium low and gently simmer until rice is tender, 15 minutes. Let stand 5 minutes. Remove lime leaves before serving.
In a large saucepan, combine sugar, cocoa and salt. Stir in hot water and butter; bring to a boil. Add the milk, maple flavoring, vanilla and 8 marshmallows. Heat through, stirring occasionally, until marshmallows are melted. Ladle into mugs and top each with a marshmallow. Yield: 4 servings.
PREPARATION. In a cup add the salted black beans (rinse briefly in water to remove some of the salt) and then add 1-2 tablespoon dry sherry or substitutes. Then add grated ginger, chopped garlic and soak for 15 or more minutes, set aside. In a bowl add the ground meat and 1 tablespoon soy sauce and mix, set aside. In a cup add stock, Amoy Sichuan Spicy Noodle Sauce, chili paste with garlic, set aside. In a cup add the 2 tablespoons tapioca starch and 4 tablespoons water, mix and set aside. Cut up the FIRM tofu into bite size cubes, place in a pot of low boiling water, add 1 teaspoon salt and cook for 7 minutes, drain and set aside. For the Chinese Chives, discard the buds/flowers (some like to use this), wash the Chives and then cut into small 1 inch pieces ( 3/4 cup), set aside, (or if using spring onions/scallions, wash and clean then cut into small pieces). Place the cleaned shrimp in a boil, add 1 teaspoon salt, 1 teaspoon vinegar, toss and let sit for about 15 minutes, set aside. COOKING DIRECTIONS. In a wok (or Teflon pan) add the peanut oil and when hot add the salted black bean mixture, stir for 1 minute. Add the ground pork (or other meat) and stir to break up the pieces for about 1 minute. Next add the stock mixture, stir and bring to a boil. Add the tofu, chives and gently toss (try not to break up the tofu), cover and let cook for 2 or more minutes, remove the cover and gently toss again, cover and let cook for 1 more minutes. (Further, if substituting spring scallions in place of chives, add at the same time the sesame oil is added). Mix the tapioca starch and water, remove the cover and then add 1/2 of the mixture and at the same time stir gently until the sauce becomes thick (add more of the tapioca mixture as needed). Add the shrimp (discard liquid), toss gently and cook until it has a pink coloring (do not over cook). Add sesame oil, briefly toss gently... now you are almost finished. In individual plates add some white rice and then the shrimp/black bean tofu sauce on the side or on top. Enjoy. NOTES: This recipe is fairly mild in taste. However, you can add chili oil, chili peppers or other hot spices to taste. The Amoy Sichuan Spicy Noodle Sauce (fermented salted soybean, chili, garlic) is a great ingredient for this spicy dish or use other types of bean sauces (like Japanese miso paste, Chinese brown bean sauce) found in Asian food stores. Serve with white or other rice of your choice.
In a medium-sized saucepan, combine all ingredients. Cook, uncovered, over medium heat for about 10 - 15 minutes or until corn is heated through, stirring frequently. Strain corn with a slotted spoon, as you serve.
In a large skillet over medium-low heat, melt butter. Cook the butter stirring with a wooden spoon until golden brown. Add in sliced mushroom; cook until all the moisture is released. Add in onions and garlic; cook stirring for about 3 minutes. Add in flour and cayenne pepper and cook stirring with a wooden spoon for 1 minute, then slowly add in broth and stir with wooden spoon until thickened. Add in whipping cream, Parmesan cheese, chicken bouillon, cubed chicken and peas. Reduce the heat to low and cook stirring until heated through and thickened. Add in cheddar cheese and stir until melted. Simmer for about 20 minutes over low heat stirring often. Season with seasoned salt or white salt and black pepper. If you would like a thicker sauce just mix 1-2 tablespoons flour in 1/4 cup milk until smooth and add to the simmering sauce. Divide the mixture onto the toast, then sprinkle with more Parmesan cheese if desired.
Preheat oven to 275 degrees. In a oven proof Dutch oven or large casserole pan (with lid), combine all the ingredients EXCEPT the broth and soup,MIXING WELL. In a seperate bowl, blend the broth with the soup and pour over meat mixture. Cover and bake 2 to 3 hours. Check after 2 hours to see if the meat is tender and cooked throughout. If to much liquid has evaporated, add a cup or two more of beef broth, stir the mixture and bake and additional 15 minutes. NOTE: When making this stew I used V-8 instead of tomato bisque. Also mixed 2 tablespoons cornstarch with 1/4 cup water to thicken broth for gravy.
Pre-heat oven to 350. In a medium or large bowl knead together all ingredients. Form into decent size balls and place on a greased cookie sheet or pizza pan. Bake for 20-25 minutes, or until browned on outside. (Baking time may vary for your oven!).
In a skillet pan place 1/2 the butter and olive oil to heat up on medium high. place all the dry ingredients in a gallon size plastic baggy, mix well and then add the tilapia or chicken and coat well. place the tilapia/chicken in the oil/butter mix and cook without burning ( lower heat if needed) so it cooks half way and is golden brown approximately 4 min, then flip to cook other side of tilapia. let talapia/chicken cook 1- 2 min then add remaining butter, capers, lemon juice and chicken broth. reduce heat to med low and sauce will thicken slightly. Serve with pasta, rice or with a veggie for a quick and tasty meal everyone will love. I actually double the sauce, pull out the fish when it is done place a little sauce over the fish and the remaining sauce I place over angel hair pasta. This is my daughter favorite meal. I make the same exact meal with chicken cutlets as well. Garnish with lemon slices on top of Tilapia or Chicken cutlets.
Cut eggs in half lengthwise. Remove yolks; place in bowl and mash with fork. Add ham, pickles, dressing, mustard and pepper; mix well. Spoon egg yolk mixture evenly into egg whites. Serve immediately or cover and refrigerate until ready to serve. Garnish with paprika, if desired.
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 minutes, or until al dente; drain. Preheat oven to 425 degrees F. In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tuna, soup and mushrooms. Transfer to a 9" x 13" inch baking dish, and top with potato chip crumbs and remaining 1 cup cheese. Bake, uncovered, for 15 to 25 minutes in the preheated oven, or until cheese is bubbly.
Bring a large pot of water to a boil. In a small bowl, add the oil, zest, garlic, mint and 1 teaspoon salt. When the water is boiling, add 1 tablespoon salt and the pasta. Cook until al dente; drain, allowing some of the cooking water to cling to the noodles. Return the dripping noodles to the pot and toss with the oil mixture. Season to taste with salt and pepper; divide among 4 warmed pasta bowls and serve.
In fondue pot, heat wine, lemon juice and mustard to boiling; then reduce heat to low. Toss cheese with arrowroot and gradually add cheese mixture to wine mixture in pot, stirring constantly. When cheese is melted, stir in kirsch. Sprinkle with nutmeg, and serve with french bread or potatoes.
Beat together eggs, cream cheese, milk, sugar, and salt in a mixing bowl. (The original recipe called for cottage cheese, but I only had cream cheese and I loved the result anyways.). Stir in matzo meal and mix well. You should have the consistency of pancake or latkes batter. Add milk to thin or add matzo meal to thicken. Heat a thin layer of butter or oil in a skillet on medium. (Careful, I learned the hard way that butter can burn easily if it gets too hot.) Drop spoonfuls of batter into the skillet and fry, flipping each chremsel when it browns on one side. Should make about 14 medium sized chremslach, which can feed 2 adults if it is the centerpiece of your meal. (Though if hungry, I could polish off most of the plate by myself.) For a nice touch, you can dust them with powdered sugar or serve with maple syrup.
Discard giblets and neck from chicken or save for broth. Rinse chicken under cold running water, drain, pat dry. Place breast side up in a shallow roasting pan. Blend remaining 6 ingredients, brush cavity and skin thoroughly with mixture. Roast in 375 degree oven 1 1/4 hours or until a meat thermometer inserted into the thickest part of the meat but not touching bone registers 180 degrees, brushing with marinade every 30 minutes. Remove and let stand 10 minutes before carving.
In a large saucepan over medium heat, heat peanut oil. Stir in garlic, ginger, lemongrass, red chilli, coriander and cumin and cook until fragrant, 2 minutes. Stir in chicken and onion and cook, stirring, until chicken is white and onion is translucent, 5 minutes. Stir in pak choi and cook until it begins to wilt, 5 to 10 minutes. Stir in water, coconut milk, fish sauce and coriander. Simmer until chicken is thoroughly cooked and flavors are well blended, 30 minutes.
Make 2 to 3 incisions on each side of the fish and keep aside. Mix ingredients 2 to 5 in a bowl and half of the garlic paste. Add fish and mix well. Leave aside to marinate for 30 minutes. Beat egg in a bowl. Add yogurt and mix well to combine. Add the remaining garlic paste and the rest of the ingredients, except the cream and food colour. Mix very well. Remove the fish from the marinade and drain out the marinade completely. Drop the fish in the yogurt marinade mixture and add the food colour. Mix well and let the fish marinate in this mixture for 1hour 15 minutes. Then pass a metal skewer through the fish. Grill on a hot barbecue for 6-8 minutes. Remove from the grill and let the moisture dry a bit. Baste the fish with butter on both sides. Grill for another 4 minutes. Serve hot, garnished with onion rings and lemon slices. ENJOY!
Combine 1st 4 ingredients, cook on high in the microwave for 1 1/2 mins stirring after 1 minute.