HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle chicken breasts with salt, pepper and paprika to taste. Melt butter over medium heat. Brown chicken breasts on both sides in butter, then add chicken broth, cover and simmer over medium heat until done (about 10 minutes). In a 5-quart kettle bring 4 quarts salted water to a boil for pasta. In a blender or food processor blend remaining ingredients until smooth and transfer to top of a double boiler or a metal bowl set over a saucepan of barely simmering water. Heat sauce, stirring constantly, until and instant-read thermometer registers 140°F and remove top of double-boiler of bowl from heat. Add pasta to boiling water and boil until al dente. Reserve 1/4 cup of the pasta cooking water and drain pasta in a colander. Return pasta to kettle and add sauce and reserved cooking water, tossing gently until combined well. Slice chicken and arrange on top of fettucine and serve.
If you have a digital scale, use it, if not then just use your measuring spoons. Put cake mix in a small bowl (I usually don't use any nonstick spray, but you can try it if you want). Mix water into cake mix. Microwave on high for 40 seconds. Top with chocolate chips (they will melt). Top with small dollups of frosting. Devour it! (yes It's only 135 calories and 6 grams of fat!).
In a bowl mix all of the seasonings for the catfish. Coat each piece of fish in the spice blend and allow to set at room temperature for 20 minutes. I would make the tartar sauce while the fish is resting. Heat the oil in a cast iron pan over medium high heat until it just begins to smoke. Gently add the fillets to the pan and cook until a dark crust forms, about 4 minutes. Flip and fry on the other side until cooked through. Remove from heat and let rest for 5 minutes. In a medium bowl, combine all of the tartar sauce ingredients and season t taste with salt and pepper. Cut each piece of fish in half crosswise. Split the bread in half lengthwise and slather each top and bottom with the sauce. Layer lettuce and tomato and then top with fish. Sprinkle some fresh lemon juice over the fish and serve.
Mix coconut milk, curry paste and salt in a blender; process until smooth. (You use only part of this, so the nutritional information is way off. The remainder can be refrigerated for a week. Use at room temperature). Heat a 12 in nonstick skillet over medium-high heat. Add oil and heat. Add onion; cook until golden, about 3 minutes. Add xucchini and bell peppers (I used one whole purple pepper, whatever sweet pepper you can get will be just fine). Cook, stirring, until golden and tender, about 6 minutes. Stir in garlic and pepper flakes; cook 1 minute. Stir in 1/2 cup to 2/3 cup of the coconut mixture. Add peas, if using. Simmer gently to reduce the sauce somewhat and blend the flavors, 2 to 3 minutes. Taste for salt. Remove from heat and sprinkle with cilantro. Serve over rice.
In a medium saucepan, heat 2 tsp of the oil. Saute the carrots, scallions, celery and garlic until softened, 5-7 minutes. Stir in the tomatoes and broth; bring to a boil, then stir in the potatoes, marjoram, oregano and pepper. Reduce the heat and simmer, covered, until the potatoes are tender, 15-20 minutes. Meanwhile, in a medium nonstick skillet, heat the remaining 2 tsp of oil. Saute the chicken until cooked through, 6-8 minutes. Stir into the chowder; stir in the beans and parsley. Simmer until heated through, about 5 minutes.
Heat the wine and water to a simmer in a covered pan large enough to hold the fish in one layer. Cut the fillets into 4 equal portions and place them in the pan, skin side down. Season with salt and pepper. Cook, covered, at a gentle simmer for 10 minutes (14 minutes if the fillets are more than 1 inch thick. Remove pan from heat and allow to cool uncovered. Remove fillets and chill in the refrigerator for two hours or more (a day or two is OK). Prepare dill sauce according to recipe #106801. Plate the fillets with a blanket of dill sauce and a garnish of cucumber slices and a dill sprig.
Combine all ingredients except shrimp and simmer for 5 minutes. Allow to cool. Wash, peel, and devein shrimp. Dry and marinate 8 hours in prepared mixture. Preheat oven to 300F. Place shrimp and marinade in a shallow baking dish and bake 10 to 12 minutes, basting twice, until shrimp is cooked. Serve in soup bowls with lots of crusty bread to mop up the juices.
Heat oil and butter in a medium skillet over low heat; stir in red onion and saute until crisp tender, about 3 minutes. Stir in garlic, saute 1 minute. Add the arugula, saute, stirring, about 2 minutes. Season with salt and pepper. Toss with hot pasta and serve.
Preheat the oven to 350F/180C/gas 4. Heat the oil in a frying pan and gently fry the courgette, onion and garlic for 10 minutes. Add the tomatoes and cook for a further 5 minutes. Season. Smear an ovenproof dish with a little butter and spoon half the courgette mixture into it. Sprinkle half the cheese. Add the remaining courgette mixture. Top with cheese. Bake for 45 minutes.
Over medium heat cook the whey to 200*. Remove from heat and squeeze the juice of half of a lemon into the pot. If you don't have lemon use vinegar. Give it a gentle stir. Wait 5 minutes or so while you line a strainer, set over a large pot, with a cotton cloth. Cheesecloth will be too open to use so go for cotton or muslin. Ladle the curds and whey gently into the strainer and letting it drip into the pot for at least two hours. You should have about 1 1/2 cups of ricotta. To make dry ricotta for cannoli filling gently squeeze the cloth, twisting it to release the whey. The drier the better for your cannoli filling. Store in the refrigerator.
Cook the rice according to package directions. In a small pan, melt butter and saute chopped celery, and chopped onion. Cook for 5 minutes or until soft. In a large bowl, mix soup, milk, and cheese. Combine rice, cheese mixture, vegetables and broccoli and mix well. Pour into a small casserole dish and bake for 45 minutes at 350 degrees.
Mix the orange juice, oil, thyme, mustard, garlic, salt and pepper in a small bowl. Place the salmon in a large resealable bag or glass dish. Add the marinade and turn to coat well. Refrigerate for 20 minutes, turning occasionally. Remove the salmon from the marinade. Discard any remaining marinade. Broil 10 minutes or until the fish flakes easily.
Boil water in large pot for pasta. Heat oil in large nonstick pan and then add in flour until pasty. Gradually whisk in milk while stirring constantly until slightly thickened. Season with pepper. Add pasta to boiling water and set timer as directions advise. If pasta is done before the sauce, toss with a bit of olive oil so it doesn't stick. Whisk in Parmesan cheese and pesto until thoroughly mixed. Heat for a few minutes on low until thickened. Stir in salmon just before serving and heat through. Add pasta to salmon mixture and gently toss. Sprinkle parsley on completed dish.
Preheat oven to 375 degrees. In saucepan, melt butter. Blend in flour, salt and mustard. Add milk, stir constantly until sauce thickens a little. Add 1 1/2 cups cheese, heat until melted, stirring. Remove from heat. Meanwhile, cook macaroni as directed; drain. Combine with sauce in a buttered 2 quart casserole; top with remaining cheese, then buttered bread crumbs and sprinkle with paprika. Bake for about 20-25 minutes or until nicely browned.
Cook macaroni as directed on package. Cook and stir butter, onion,salt and pepper over medium heat until onion is slightly tender. Blend in flour. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly, Boil and stir 1 minute ; remove from heat. Stir in cheese until melted. Place macaroni in ungreased 1 1/2 quart casserole. Stir cheese sause into macaroni. Cook uncovered in 375 degree oven for 30 minutes.
Heat oven to 350 degrees F. In large bowl, mix flour, oats, brown sugar and salt. With pastry blender or fork, cut in butter until mixture is crumbly. Press 3/4 of mixture in 13X9 pan sprayed with cooking spray. Bake 10 minutes. In 1 quart saucepan, heat dulce de leche over low heat 2-4 minutes, stirring frequently. Spread dulce de leche over partially baked crust. Sprinkle evenly with toffee bits, pecans and remaining crumb mixture. Bake 20-25 minutes or until golden brown. Cool 15 minutes. Run knife around sides of pan to loosen bars. Cool completely, about 1 hour. For bars, cut into 8 rows by 4 rows. *Dulce de leche is caramelized sweetened condensed milk and can be found in the baking section next to the sweetened condensed milk. May also be found in the ethnic Mexican section. Brand name is Nestle La Lechera Dulce de Leche.
In a pot, over the sultanas with water and boil for 7 minutes. Drain the sultanas well, but keep them in the pot. Add cubed butter and stir until the butter is melted. In a bowl, beal the eggs and sugar until thick. Add the flour, powder and vanilla. Pour the fruit mix into the flour mix and fold to combine. Bake in a greased and lined large sqaure cake tin. Bake at 175oC for 1 1/2 hours, check after 1 1/4 minutes. Do not ice/frost. Serve warm with butter.
Melt 1 tbsp butter in frying pan. Separate onion slices into rings and fry till tender and caramelized, set aside to cool slightly. Toast buns till desired crispness, butter when done. Layer on roast beef, onions and top with a mixture of each cheese. *At this point they can be wrapped in tinfoil and placed in a 350 degree oven for about 5 minutes to let the cheese melt. Enjoy! And it's really good with Au Jus!
Heat oil in a medium skillet. Add onion, jalapeno, garlic and cumin. Cook 2-3 minutes or until tender. Add tomatillos. Cook 2-3 more minutes. Add pinto beans and cilantro. Cook 2-3 more minutes, or until heated through. Serve beans over rice. Top with cheese and/or sour cream if desired. Leftovers, without toppings, are particularly good reheated after a day or so.
Place a tall glass in the freezer to chill. Add the ice cream, milk and pie to the blender. Blend until fully combined and frothy. Serve in the chilled glass and enjoy! Feel free to change up the pie and ice cream, depending on the season. Cook's Note: Freezing your pie before blending will give you a nice, thick texture.
If using fresh cherries, remove stem and pit. Bring to a boil, in a large nonreactive pot, the cherries, cinnamon and water. Cook at a low boil, until cherries have lost their color, 15-20 minutes. If you are using frozen cherries, reduce water to 3 3/4 cups and cook for only 10 minutes. Remove cinnamon stick and discard. Drain cherries, reserving the liquid. Reserve liquid and set aside half the cherries. Puree remaining cherries and reserved liquid in batches with blender, food processor or stick blender. Return to pot. Add lemon juice, sugar or honey, and the cherry liqueur or wine. Reheat and add remaining cherries. Serve hot or chilled, topped with a dollop of whipped cream, sour cream or yogurt.
Pre-heat grill to 225 degrees. Wash potatoes and pat dry. Rub the skin of the potato with the oil and then roll in salt. Poke the outside of the potato and place on the grill for 3 to 4 hours. Enjoy!
Bring water to a boil; add shrimp, and cook 3-5 minutes, or until shrimp turns pink. Drain well; rinse with cold water. Chill. Peel and devein shrimp. Cover and chill thoroughly. Combine mayonnaise and next 7 ingredients; stir well. Pour mayonnaise mixture over shrimp, and toss gently. Line a shell shaped bowl or salad bowl with leaf lettuce; top with shredded iceberg lettuce. Spoon shrimp mixture evenly over shredded lettuce.
Preheat oven to 450*. Combine mix, milk and cheese with a wooden spoon until soft dough forms. Beat vigorously 30 seconds. Drop dough by heaping tablespoonfuls onto an ungreased cookie sheet. Bake 8-10 minutes until golden brown. Combine butter and garlic powder; brush over warm biscuits before removing from cookie sheet. Serve warm. Makes 10 large biscuits.
Combine margarine, crumbs and sugar. Reserving 2 tablespoons crumbs for garnish, press remainder firmly on bottom of 9-inch springform pan or 13x9-inch baking pan. In small saucepan, sprinkle gelatine over 1/2 cup reserved syrup; let stand 1 minute. Over low heat, stir until gelatine dissolves. Slice 2 peach halves for garnish; reserve. In blender container, blend remaining peach until smooth; combine with gelatine mixture. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in Rea Lemon and peach mixture. Fold in whipped topping; pour into prepared pan. Chill 3 hours or until set. Garnish with reserved peach slices. Refrigerate leftovers.
Grease a 13 x 9-inch baking dish. For the chicken filling mixture; melt butter with the oil in a large skillet over medium-high heat; add in sliced onions and cook about 20 minutes until browned and caramelized (adding the garlic if using the last few minutes). Reduce the heat to low, and add in the chopped chicken, roasted red bell peppers and cream cheese; mix with a wooden spoon until combined, then add in salt and pepper to taste; set aside. For the chile mixture; In a food processor pulse all the green chilies with the chopped small onion, garlic, oregano, cumin and 1/2 teaspoon sugar until combined, then place in a saucepan. Add in the chicken broth to the chili mixture and bring to a boil over medium-high heat; cook/simmer for 5 minutes or until slightly thickened (the mixture should look like the consistency of thin gravy) remove from heat and stir in the salsa. Set oven to 375°F. Spread 1/2 of the prepared chile mixture into the bottom of the baking dish. Spoon the chicken mixture evenly down the center of each tortilla; roll up and place seam-side down in the baking dish on top of the chile mixture. Top with remaining chile mixture (it does not have to cover the enchiladas completely). Sprinkle with shredded cheese. Bake uncovered for about 20-25 minutes, or until bubbly.
Cook spaghetti according to package directions. In a large skillet, cook beef, and onion over medium heat until meat is no longer pink. Drain spaghetti, and add to meat mixture. Stir in the beans, tomatoes, mushrooms, water, chili seasoning, and parmesan cheese. Cover and simmer for 10 minutes. Sprinkle with mozzerella cheese.
Preheat oven to 425 degrees Fahrenheit. Sprinkle both sides of the peeled egg plant slices with 1/2 tsp salt and 1/4 tsp pepper. Place strips of egg plant and the chopped onions on a non stick baking sheet, in a single layer, and bake for 5 to 7 minutes; turn the strips over and bake a little longer until the eggplant is slightly soft. You should still be able to lift the slices but they should be soft. Stir up the onions; they should be translucent. If one is done before the other, take it out of the oven until both are cooked. Mix together the ricotta, egg white, green onion and remaining salt and pepper. Spread 1 1/2 cups of tomato sauce on the bottom of a 9x13" oven proof casserole. Place a layer of eggplant and onion, using about one third. Cover with half of the ricotta mixture. Add another layer of veggies (1/3). Cover with the rest of the ricotta. Add the rest of the veggies. Add the remaining tomato sauce on top. Sprinkle with the mozzarella and parmesan cheeses. Cover with foil and bake for 1 hour at 375 degrees Fahrenheit. Remove foil and bake another 5 to 10 minutes until the cheese is nicely browned.
Mix all ingredients until well blended. Store in air tight container. For each individual cup use 2 tablespoons mix to 1 cup boiling water. For a pretty presentation, top with fresh whipped cream. If making this for a large crowd, this whole recipe will make a full 30 cup coffeemaker of holiday coffee that adults and kids alike will enjoy!
Combine all ingredients (except those for garinsh) in a blender or food processor. Blend into a smooth, creamy paste. Taste and add more lemon juice or salt to suit your taste. It should be the creamy consistency of mashed potatoes. Thin with additional lemon juice, chick pea liquid or water if necessary. Scrape into an attractive looking bowl. Drizzle oil over the surface in a decorative pattern and sprinkle with ground chili pepper and freshly chopped parsley. Serve with wedges of pita bread and raw vegetables.
Place half of the diced onions in a 4-quart electric slow cooker. Top with half each of the salsa, the chili, beans and olives. Place 4 or 5 of the tamales on top. Cover the tamales with half of the chili strips. Repeat the layers, ending with the remaining chili strips. Cover and cook on the low setting 6 1/2 to 7 hours. Pass shredded cheese and sour cream on the side. Tip: If you are using frozen tamales, the wrappers will be easier to remove if you microwave them for a few seconds first. Also, if using frozen tamales, increase cooking time about 1 hour.
Place cleaned green beans in a pot of boiling salted water and cook for 5 minutes. Drain and rinse with cold water. In a large frying pan over medium high heat add your olive oil and butter together. Stir in your garlic and saute for 2 minutes. Add in your green beans and cook and additional 5 minutes. Season with pepper and additional salt if needed. Enjoy!
Wash and dry the chicken breasts and set aside. In the bowl of a food processor or blender, put in the ranch dip, lemon zest and juice, garlic, olive oil and fresh ground pepper. Process until well blended. Stir in the herbs. Place the chicken in a large zip loc bag and pour in the marinade to coat the chicken well. Close bag tightly and place in the refrigerator for at least 4 hours or overnight. Preheat grill and when well heated, reduce to low. Lay the chicken on the grill, cover and check frequently to make sure chicken does not burn. It is important to cook the chicken slowly about 25-30 minutes turning once.
To prepare chicken with broth: Spray large pot with non stick cooking spray. Add chicken pieces and brown. (I prefer to cook chicken breasts whole & cut after they are cooked.). Add chicken broth, water and all ingredients. Simmer 30 minutes over low heat, uncovered. To prepare dumplings: Beat combined egg whites and cottage cheese with mixer. (The lumps will not go away until cooked.) Add water and salt and mix well. Add half the flour and mix by hand, mix well and add remaining flour and mix. To cook dumplings: Bring chicken broth to a rolling boil. Using a tablespoon of dough at a time, drop dumplings into boiling stock. After all dough has been dropped in, reduce heat, cover and cook for 15 minutes. If a thicker, richer broth is desired, uncover and cook longer. (Optional, serve sprinkled with Molly McButter.).
Preheat oven to 350 degrees. Mix all ingredients except chocolates in large mixing bowl- Beat 1/2- 2 minutes. Grate German Chocolate bar (Or chop in a mini-chop or cuisinart-- this is much easier than grating). Add grated chocolate and chocolate chips to mixture. Pour into well-greased and floured bundt pan (most bundt pans are sized between 9" and 12" diameter). Cook at 350 degrees for 50- 60 minutes. Sprinkle with powdered sugar (if desired) when cool.
Heat peanut oil in heavy large skillet over medium-high heat. Add sliced onion; stir-fry until soft and beginning to brown, about 4 minutes. Reduce heat to medium. Add green onions and curry paste; stir until fragrant, about 1 minute. Add coconut milk, chicken broth, fish sauce, and sugar; bring to boil. Add tomatoes and boil 2 minutes. Add shrimp and cook just until opaque in center, stirring often, about 3 to 5 minutes depending on size of shrimp. Transfer curry to large shallow bowl. Garnish with cilantro. Serve, passing lime wedges separately. Note: the lime wedges are essential to really make the flavors pop. Make sure you squeeze in a healthy amount in your bowls!-bb.
Place pie filling in a blender; cover and process until the apples are in 1/4 inch chunks. Pour apples into a mixing bowl and add dry cake mix and eggs. Beat on medium speed for 5 minutes. Pour into a greased 13 inch x 9 inch baking pan. Sprinkle with nuts and chocolate chips. Bake at 350 for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack before cutting.
Flatten Biscuits into 5 inch circles. Press each into bottom and sides of greased muffin pan. Brown Beef and drain. Mix other ingredients except cheese and stir. Add to meat. Pour into muffin pans. Sprinkle with Cheese. Bake at 375 degrees for 15-20 minutes or until golden brown.
Melt butter in skillet and saute onion green pepper, celery, salt, cayenne and white pepper until onions are golden. Add tomatoes and cook for 3 minutes, stirring occasionally. Add crawfish tails and cook for 3 minutes, stirring occasionally. Dissove flour in water and add to skillet, stirring constantly until mixture thickens. Remove from heat and let thicken 20 to 30 minutes. Preheat oven to 400 degrees. Pour crawfish mixture into 9-inch deep dish pie shell; top with upper crust and bake 30-40 minutes or until crust is golden brown. Cool for 10 minutes and serve.
In a cocktail shaker filled with ice, add rum and amaretto, shake well. Pour into a hurricane glass filled with ice, add equal parts of orange and pineapple juice; float a dash of grenadine on top. Set back in your beach chair and feel the ocean breeze.
Place Cream cheese in small sauce pan heat until melted. Add lemon juice and Dill then mix well. Allow to cool to room temperature then mix remaining ingredients and mix well. Chill for at least an hour and serve. A serving is 2 Tablespoons. If you would like to use this as a dressing you may want to add skim milk to thin and replace the cream cheese with yogurt. That's an idea I haven't tried yet. This recipe is also a great addition to Tuna salad.
Heat the olive oil in a large pan. Drain excess fat under warm water. Add all ingredients (chicken included) in the pot. Bring to a boil over medium-high heat and then reduce heat to low, simmering for 20-25 minutes. If you'd like at this point, you can take a potatoe masher (yeah, that's the technical term, right?) and mash the tomatoes into the sauce more. Serve over cooked pasta.
Saute onion in olive oil for 2-3 minutes; add garlic and continue sauteing for another 30 seconds or so. Add quinoa, water and salt to pan; bring to boil then reduce heat then cover and simmer 15 minutes until liquid is absorbed.
In a metal handled skillet, fry the bacon pieces with the diced onion, minced garlic, and mushrooms. While that is cooking, mix the eggs, cubes of velveeta cheese, salt and pepper. Add the diced tomato to the skillet when the onions are starting to carmelize and stir. Let it saute another minute or two. Add the egg mixture to the skillet, stir and let cook until the edges are puffy. The center will look a little wet still. Sprinkle the shredded cheddar on top of the partially cooked eggs, and add extra sliced mushrooms on top. Put the skillet into the oven on broil until the edges are slightly brown and the center is no longer 'wet'. I left mine in a little longer than it needed because I really like the toasty edges. Cut into wedges.
Combine brown sugar and butter in pan on low heat, stirring constantly until mixture darkens slightly - about 5 minutes Remove from heat and add remaining ingredients. Then boil, without stirring, until small amount of mixture forms a very soft ball in cold water(232 F). Remove from heat and cool to lukewarm(110 F). Next beat until of right consistency to spread. If necessary, place frosting over hot water to keep soft while spreading. Makes enough frosting to cover tops and sides of two 8in layers generously or tops and sides of two 9" layers. Can add 1/2 cup chopped pecans to part of frosting for filling.