HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 250 degrees F. Combine Fritos, Chee-tos, Cheez-Its, corn nuts, sesame sticks, potato sticks, and soy nuts in a large bowl, mixing well. In a saucepan, melt the butter or margarine; add the Worcestershire, paprika, garlic and onion powders, chili powder, liquid smoke, bbq sauce and Tabasco. Combine with a whisk until smooth. Pour mixture over snack mix and stir well until all of the snacks seem equally coated. Spread the snack mix on a large flat baking sheet that has a lipped edge and bake for 1 hour, stirring every 10 minutes (this promotes even drying). Mixture is done when it is dry and crisp; the sesame sticks get crispest as they cool. Cool snack mix and store in an airtight container until ready for use.
Egyptian Condiment recipe: Put all 6 ingredients in liquidiser then into a 1/2 litre bottle,add cold water till full, shake and keep refrigerated. In a small frying pan put approx 1/2 cup of oil, when hot add the thin cut liver,salt and mix while cooking. (don't overcook). After several minutes add some Egyptian condiment according to taste. Spoon into fresh pitta bread and squeeze some lemon juice......Enjoy!
Preheat over to 350°F. Spray a 8" by 8" (or 9" by 9") non-stick square pan lightly with cooking spray. Mix the kashi, 2 teaspoons of splenda and sunflower oil and press evenly over the bottom of the pan. Bake for 10 minutes then remove from oven and cool. Mix the boiling water and the strawberry or raspberry Jello and stir until Jello is dissolved, put mixture in refrigerator until cool but not set. Mix the jello mixture with the skim milk and add the vanilla pudding mix, beat until lump free then stir in the strawberries. Pour the strawberry mixture over the cooled kashi crust, and spread to even out the strawberries. Chill until well set, then if desired, spread ultra low fat cool whip evenly over the top.
In a bowl, beat together sugar, zest and juice. Spoon or drizzle over cooled cupcakes.
Place water and mints into pot or sauce pan and bring to boil on medium high heat. Reduce heat by 1/4 and add milk. Stir slowly every now and then (You reduce the heat so the milk will not burn). When milk/water is almost to boil again, turn off heat. This should ensure the added milk is hot enough and the mints are all melted. Pour into coffee cup/s and add tea bags. Let tea bags steep for as long as desired. Remove tea bags and add sugar. Add 4 teaspoons of Ovaltine; stir. Enjoy ! Cation: Chocolate Tea will be HOT.
Toss fruits in a bowl and toss gentley. Into each parfait dish, layer 1/4 of fruit mixture, 1 tablespoon granola, 1/4 cup yogurt, 1/4 cup fruit mixture, 1/4 cup yogurt, 1 tablespoon granola and then garnsih with a strawberry.
Place chocolate in double boiler over low heat, stirring constantly until just melted. Add nuts, milk, vanilla and salt. Blend well. Remove from heat and cool 5 minutes. Roll small amounts of chocolate, about the size of a walnut, into balls. Coat with chocolate sprinkles, shredded coconut, finely chopped walnuts. Transfer to a cookie sheet and refrigerate until set.
Place ham in 3 1/2- to 4-quart crockpot. Sprinkle with pepper. Mix remaining ingredients; pour over ham. Cover and cook on low heat setting 6 to 8 hours.
Stir ingredients together without over-beating. Bake on a preheated griddle. Before flipping, sprinkle on sunflower or sesame seeds, if desired. Serve with fruit spread or salsa.
1. Freeze the almond milk into ice cubes before making the ice cream. 2. Stir milk, cocoa powder, stevia, honey, and vanilla extract in a bowl until smooth with only a few small cocoa chunks. 3. Pour milk mixture into Vita-Mix blender. Add almond milk ice cubes. Fasten lid with tamper. 4. Turn on blender at variable speed 1. Quickly increase to variable speed 10 and then flip the switch to high speed. Use the tamper to push ingredients into the blades. 5. Blend for 30-60 second, or until the mixture is smooth. Blending for too long will cause melting. 6. Turn off the blender, unplug it, and scoop the ice cream into bowls. It will make 2 small bowls.
Stir sugar, corn syrup & peanut butter in glass bowl. Microwave on high approximately 2 min just until bubbly. Stir in cereal. Press into 9x13 pan. Combine chips in a glass bowl and microwave on high for about 2 minutes, stirring every 30 seconds, until melted and well combined. Pour over cereal and smooth over the entire surface. Let cool and cut into squares.
Make soup: Rinse squid under cold running water and pat dry. If squid are large, halve ring of tentacles, then cut longer tentacles crosswise into 2-inch pieces. Pull off flaps from squid bodies and cut into 1/4-inch-thick slices. Cut bodies crosswise into 1/4-inch-thick rings. Pat shrimp dry and sprinkle with pepper and 1/4 teaspoon salt. Heat oil in a wide 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then sear shrimp in 2 batches, turning over once, until golden but not cooked through, about 2 minutes per batch. Transfer shrimp with a slotted spoon to a bowl. Add garlic, red pepper flakes, and oregano to pot and saute, stirring, until golden, about 30 seconds. Add wine and 1/2 cup water and bring to a boil. Stir in clams and cook, covered, over moderately high heat until shells open wide, checking frequently after 6 minutes and transferring as opened with a slotted spoon to bowl with shrimp. (Discard any unopened clams after 8 minutes.) Stir in mussels and cook, covered, over moderately high heat until shells open wide, checking frequently after 3 minutes and transferring as opened with a slotted spoon to bowl with shrimp. (Discard any unopened mussels after 6 minutes.) Put oven rack in middle position and preheat oven to 425°F Add stock to pot along with remaining 4 cups water, tomatoes with juice, sugar, and remaining 1/2 teaspoon salt and simmer, uncovered, 15 minutes. Make toasts while stock simmers: Arrange bread slices in 1 layer on a baking sheet, then drizzle with oil and season with salt. Bake, turning over once, until golden, about 10 minutes total. Transfer toasts to a rack to cool slightly, then rub lightly with cut sides of garlic and sprinkle with parsley. Finish soup: Add halibut to stock and cook at a bare simmer, covered, until just cooked through, about 2 minutes. Stir in squid and reserved shellfish, then remove from heat and let stand, covered, 1 minute. Stir in basil and parsley and serve immediately, with toasts alongside for dipping.
Mix all together by hand in a large bowl, it will be very thick! Pat into 2 loaf pans and bake at 350 degrees for about an hour.
Combine the pancake mix with one package of the Italian salad dressing mix. Combine the other package with the egg and club soda or beer. Dip each piece of chicken in the egg mixture, then in the pancake mix mixture. Place pieces on a wire cooling rack without allowing to touch each other. Let dry for 5 minutes. Spray baking pan with non stick spray and place chicken on without allowing pieces to touch each other (chicken will be soggy if you do). Bake at 350° for 45 minutes or until done. OR: Deep fry at 425° for about 7 minutes.
In a medium bowl, scoop the flesh of the avocados and mash lightly. Add the remaining ingredients and stir gently. The mixture should be a mix of chunky and smooth. Taste and adjust seasoning as necessary. Serve with tortilla chips.
Pre-Heat oven too 375. Start off by defrosting the chicken breasts or if fresh you can skip this step. Clean them and cut off all the excess fat and etc. Cut them into desired strips usually you can get about 3 to 4 cuts per breast. In a separate Mixing bowl mix up your Cayenne and Marjoram. In a large baggy add your crackers and chips and then roll with a rolling pin till they are at a crushed up matter. Add the contents of the baggy to the mixing bowl. In a small bowl dip out a decent amount of Plain Yogurt. Add a few chicken strips to the mix and then move to the cracker/chip mix. After each piece is fully covered place on a baking sheet. Let bake for 25 to 30 min till crispy. Also a good sauce. 1 cup- hellman's mayo. 1/4 cup- Honey. 1/4 cup- Yellow Mustard. Couple Dashes of Cayenne Pepper.
Coat a 13x9x2-inch glass baking dish with cooking spray. From the party tray, set aside 2 ounces each pepperoni and salami and 3 ounces each cheddar and jack cheese; reserve the remaining meat and cheese for another use. Arrange the bread, 2 ounces pepperoni, 2 ounces salami, 3 ounces cheddar, and 3 ounces jack cheese in slightly overlapping layers in the dish, covering the whole dish. In a large bowl, whisk together the eggs, milk, basil, and pepper. Pour over the bread mixture, cover tightly with plastic wrap, and refrigerate for at least 2 hours and up to overnight. Preheat the oven to 375 Degrees F. Uncover the bread mixture and bake until set and a tester inserted in the center comes out clean, about 40 minutes.
Cut lettuce. add sliced onion and sugar, toss. Fry bacon till crisp- remove from pan. Drain and crumble bacon. Add vinegar and water to bacon grease- let come to a boil. Pour over lettuce onion and bacon. Mix well. Serve at once.
Prepare the chicken, seafood, vegetables, and tofu ahead of time, then refrigerate until needed. When ready to eat, arrange all the ingredients attractively on one or more platters and bring to the table. Arrange the noodles on a separate platter. Place sauce (s) of choice into suitabably sized bowls. Combine the dashi or chicken broth, soy sauce, sake or sherry and ginger, in some form of communal cookware that can be placed on the table, for example, an electric wok, stainless steel fondue pot, or Mongolian cooker, and bring to the boil. To cook, each person dips an ingredient of choice (except the noodles) into the broth, and when done to liking, dips their portion into a sauce and eats it with rice. The broth may need topping up, throughout the meal, to replenish the evaporating'fondue'. Traditionalists poach eggs in the broth after all the other ingredients are eaten, placing the cooked eggs over a final bowl of rice. Lastly, add the noodles to the remaining broth, cook until tender, then eat as soup.
In a small heavy saucepan over medium heat, stir in brown sugar and heavy cream until sugar is melted. Pour in rum, and simmer, stirring until the sauce is smooth, thickened, and reduced. Stir in Challenge Butter until melted.
In a large saucepan, combine all ingredients. Bring to a boil over medium-high heat. Cook, uncovered, for 6 minutes, stirring once. Cool to room temperature. Transfer to a bowl, cover and refrigerate overnight. The flavor is really enhanced after overnight refrigeration.
Mix together the cake mix, eggs, and water in a large bowl. Pour into a greased Large baking pan, and bake at 350 degrees for 25-35 minute or until toothpick comes out clean. Meanwhile, in a large sauce pan heat up the three milks, and whisk until well combined. Take the cake out of the oven, and let it cool for 15-20 minute Once cool you can take either a tooth pick, or a fork and poke many holes into the cake. Slowly pour milk mixture over the cake, so it seeps in through the holes. Let it sit until all milk is absorbed, and thenplace in the refrigerator until cold.(at least 1-2 hours or overnight). Top with whipped topping, and enjoy!
Preheat oven to 350°F Line 3 baking sheets with waxed paper. Lightly flour waxed paper. Sift flour and baking powder into medium bowl. Beat sugar and butter in large bowl until blended. Add eggs, 1 at a time, beating until fluffy. Mix in nuts and candied orange peel. Add flour mixture and liqueur; beat until well blended. Spoon dough out onto 1 prepared baking sheet, pressing to form 12-inch-long rectangle, about 5 inches wide (dough will be very soft). Place in freezer until firm, about 30 minutes. Cut chilled dough lengthwise into 3 strips. Shape each strip on lightly floured surface into 12-inch-long, 1 and 1/2-inch-wide and 1-inch-high log. Transfer logs to remaining 2 prepared sheets, 1 log on 1 sheet and 2 logs on second sheet, spacing 2 inches apart. Brush logs with egg yolk. Bake until golden and firm to touch (dough will spread), about 30 minutes. Cool completely on baking sheets. Reduce oven temperature to 325°F Using serrated knife, cut logs into 3/4-inch-wide diagonal slices. Stand biscotti slices upright on 2 heavy large baking sheets. Bake until biscotti are pale golden, about 25 minutes. Transfer to racks and cool.
Soak marshmallows in whipping cream overnight. Roll marshmallows in graham cracker crumbs.
Cook the pasta according to pack instructions, then drain. Heat the oven to 400F then melt a little butter in a large saucepan. Fry the mushrooms for a couple of mins, then scoop out and set aside. Use some kitchen paper to wipe out the pan. Melt the remaining butter in the pan, then add most of the scallions and soften for 1 minute Stir in the flour for another minute, then gradually stir in the milk until you have a lump-free sauce. Increase the heat and bubble the sauce, stirring for a few mins to thicken. Turn off the heat, stir in the ham and most of the cheese then season to taste. Tip the pasta and mushrooms into a large ovenproof dish, then pour over the sauce and mix well in the dish. Scatter over the remaining cheese and scallions and bake in the oven for 10 mins until golden.
In a mixing bowl combine the salt, pepper, garlic, green onion, Jalapeno pepper and dark soy sauce and mix well and marinade the ribs for an hour. Place into a large wok and place a large bamboo steamer rack and place the racks of ribs and steam over a high heat for hour. In a mixing bowl combine the hoisin sauce, sweet chili sauce and lemongrass and mix well. Half of a rack is serving per order. Reheat the half of a rack and slice into each rib; in a skillet add in hoisin sauce and sweet garlic sauce bring to a boil add ribs pieces and glaze. Place into 400° oven for 15 minutes.
Combine pineapple syrup (save pineapple chunks for later) with soy sauce, ginger, sugar, and garlic powder. Pour over roast. Cover and simmer for 3 hours; turning occasionally and adding 1/2 cup water as needed. When roast is done blend cornstarch into 1/4 Celsius water and stir into pan juices until thickened. Add the pine apple chunks and green onion. Simmer only until pineapple and green onion is heated but still crisp. When substitued round steak: cut into serving size pieces and simmer only until steak is tender (about 2-2 1/2 hours).
Heat oven to 350 F degrees. Mix rice, soups, and water together. Put into greased casserole dish. Put chicken on top, and salt and pepper chicken. Cover with aluminum foil. Bake for 1 hour. Uncover, continue baking for 1/2 hour until chicken is lightly browned.
Wash and Cut the stems out of your peppers, cut in half, long ways and de-seed. Bring a large pot of water to a rolling boil then, submerge your pepper halves into the pot for 3 minutes. Remove and set aside to drain/cool. Start your rice. (2 cups of water to 1 cup dry rice) Cook as you normally would. Pre-heat your oven to 350 degrees. While the rice cooks, start on your filling. In a large, somewhat deep skillet, brown your ground beef over medium heat. Once your beef is no longer pink, lightly drain and add in your can of tomatoes and green chiles, your can of tomato sauce and your canned corn. Stir it all up. In this next part, taste as you go, so that you know how spicy it is and you can adjust accordingly. Add in some salt and pepper shakes, about 7 dashes of Worchestershire, 5-6 dashes of cayenne pepper and Tabasco, depending on how spicy you like things -- Stir it all up again. Add in 2 cups of the shredded Mexican cheese. Taste your mixture to make sure you don't need to re-adjust your Worchestershire, cayenne and salt and pepper. I usually do -- Your mixture will have some liquid still and that's okay because the rice will soak it up --. Add your cooked rice to the mixture and stir it all together, blending well. Stuff your pepper halves with the mixture and place In a lightly greased dish, pan, or on a cookie sheet. Use the remaining cheese to sprinkle on top of your peppers. Tent some foil over the pan so that the cheese doesn't burn and won't stick to the foil. Place your pan in the oven and cook for 30 minutes. Remove the foil and cook for about 15 more minutes until the cheese on top is melted and the peppers are heated through. Enjoy!
Prepare couscous as directed on package. (Some couscous calls for a 1:1 ratio of couscous and water, others 2 parts water to 1 part water.). Combine flour, paprika, corriander, salt, cinnamon and cumin. Dredge the chicken strips in the flour mixture, shaking off and saving the excess coating. Mix the remaining flour into the broth, removing any lumps. In a non-stick large pan or Dutch oven, heat the oil over medium heat. Add the chicken and cook until lightly browed, about 5 minutes, Transfer cooked chicken to a plate. Add the broth to the pan along with the squash, turnips and apricots. Bring to a low boil, lower heat a touch and simmer about 10 minutes until the vegetables are tender. Return the chicken to the pan with the vinegar, apple, currants, chickpeas and honey. Simmer until the chicken os cooked through and the apples are tender, about 5 minutes. To serve, place the couscous onto a large plattter or individual serving bowls. Create a small hollow in the center. Pour the chicken in the center and serve.
In large pot over med. heat cook onions in butter for about 5mins. Then add water so onions dont burn. Continue to cook onions until they are soft. Add pumpkin and chicken broth, stir well. Add remaining Ingredients except cheese and stir until it's well blended. If you like a thinner soup add water or fat free milk (milk will added calories). Serve in one cup portions, garnish with romano cheese. This is a nice low calorie cheese that adds wonderful flavor for no points! 1 Tbs. is only 15 calories! 1gm of fat!
Toss the raisins with bread cubes; set aside. Combine brown sugar, salt, butter or margarine, vanilla, egg yolks and milk and beat until well-blended. Pour onto bread and raisins, toss to combine, and let sit for 1/2 hour. Preheat oven to 350. Grease an 8x8" baking dish, or spray with non-stick spray. You will also need a larger, shallow baking pan. Set the larger pan on the oven rack and place the 8x8 dish inside. Fill the outside pan to 1 inch deep with hot water. Bake for about 50 minutes, or until just barely firm. While baking, prepare orange meringue. Remove pudding from oven and spread with meringue, making sure you bring it to the edges. Return to the oven for 10 minutes or until meringue is lightly brown. ORANGE MERINGUE; Beat egg whites until fluffy. Gradually add the sugar, beating until stiff peaks form. Fold in grated orange peel. Spread on baked pudding. * If using raisin bread, cut back a bit on the raisins. Also,the original recipe called for 3 tbs. sugar in the meringue, which I found a bit sweet. I cut it down to about 2 1/2 tbs., use your personal taste.
Place the chicken breasts between 2 sheets of waxed paper and pound into 3/8 inch thickness. Make them thicker if desired, just be certain the breasts are an even thickness for cooking purposes. Season the chicken with a bit of salt and pepper. Heat 1 teaspoon of oil in a large non stick skillet over medium high heat. Cook chicken until the outside is golden brown in color and the breast is cooked through, about 2-3 minutes per side. Plate the cooked chicken and cover to keep warm. You can also keep it warm in a 200 degree oven. In the same pan used to cook the chicken, add the remaining teaspoon of oil and 1 tablespoon of the chicken broth. Cook the shallots until they are translucent but not browned. Mix the cornstarch with a tablespoon of the chicken broth. Add the remaining broth to the pan with the scallions. Add the constarch & broth mix to the pan and bring the liquid to a boil, stirring while the mix thickens. Mix in the two mustards and vinegar making sure they are well incorporated. Stir in the tarragon and artichokes. Let the sauce simmer 3 to 5 minutes until the artichokes are warmed through. To plate, spoon sauce over warmed paillards. Garnish with additional tarragon if desired.
You will need a deep, round, 8 inch cake tin. Lightly grease the cake tin and line the base with a circle of nonstick baking parchment. Pre-heat the oven to 325. Put all the ingredients for the cake except the pecan nuts into a large mixing bowl and mix well until evenly blended; an electric mixer is best for this but, of course, you can also beat by hand with a wooden spoon. Stir in the chopped pecan nuts. Spoon the mixture into the prepared cake tin and level the surface. Bake for 1-11&#8260;2 hours, until well risen, golden and springy to the touch. Allow to cool slightly, then turn the cake out onto a wire rack, peel off the lining paper and leave to cool completely. Whip the cream until it just holds its shape and then fold in the maple syrup. Split the cake horizontally into three and fill and cover with the cream, using a small palette knife to smooth it evenly over the top and sides. Decorate the top with the shredded orange zest. Store in the refrigerator.
Heat oven to 350 degrees F. Mix flour, baking powder, cinnamon and salt in large bowl. Beat egg in small bowl; stir in applesauce, sugar, milk and oil. Add to flour mixture; stir just until moistened. (Batter will be lumpy). Stir in cereal. Pour into a 9 x 5-inch loaf pan, which has been sprayed with no stick cooking spray. Bake 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack.
Put pretzels in a microwave safe bowl. Combine butter and spaghetti sauce mix. Pour over pretzels and toss. Microwave on high 2-3 minutes or until toasted. Stir every 30 seconds. Immediately sprinkle with cheese and toss. Cool.
Preheat oven to 350. Lightly grease a 13 x 9 pan; set aside. Cook the pasta according to package directions; drain well. Return the cooked, drained pasta to the empty pot. Stir in the cooked cubed chicken, scallions, tomatoes, corn, tomato sauce, enchilada sauce, cumin, chili powder and garlic powder. Mix well and add salt if needed. Pour mixture into the 13 x 9 dish. Evenly sprinkle with the shredded cheese and then the cilantro or parsley. Bake at 350 for about 20-30 minutes. Remove from oven. Serve with dallops of the sour cream, if desired.
In a medium covered pot, bring the chicken broth and rice to a boil over medium heat. Crack each egg into a medium mesh strainer, letting the thin white of the egg drain away. Transfer the remaining yolk and white into a small bowl. Beat well with a fork. (20 seconds). Remove the lid and circulate the broth with a fork to create a whirlpool effect. Pour the eggs into the pot through the tines of the fork to separate strands as it goes into the "whirlpool.". Cover the pot and cook for 1 minute, then turn off the heat and let set for 1 minute more. Season to taste with salt and fresh ground pepper. Ladle into bowls.
In blender, combine ice, ice cream, liqueur and instant coffee. Cover and blend at high speed about 20 seconds or until smooth. Pour into chilled glasses.
In a large (about 6 quart) pot brown the chicken in 2 tbsp oil, add the onion when chicken is almost cooked to help soften them. If you are using whole fat coconut milk, be sure to shake the can! Add the 2 cans of coconut milk to the pot with the creamy peanut butter, mild curry paste, brown sugar and fish sauce. Stir until combined. Once hot, add the frozen peas.Continue cook until bubbly. If the sauce is not thick enough, mix the corn starch with the water and add to the pot while the sauce is bubbling to activate the corn starch as a thickener. Serve over cooked rice and garnish with peanuts if desired.
Preheat oven to 350°F. Spray 13 x 9-inch pan with cooking spray. Spread pineapple and juice in bottom of pan. Top with cherry pie filling. Sprinkle cake mix evenly over the fruits. Scatter chopped pecans and chocolate evenly over the top. Spread butter slices evenly over the top. Bake in preheated oven approximately 40 minutes or until an inserted toothpick comes out clean.