HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook fettuccine as directed. Peel shrimp. Make a shallow cut lengthwise down back of shrimp; wash out vein. Heat oil in 10 inch skillet over medium heat. Cook shrimp, green onions, basil, parsley, lemon juice, salt and garlic in oil 2 to 3 minutes, stirring frequently, until shrimp are pink and firm; remove from heat. Heat butter and whipping cream in 2 quart saucepan over low heat, stirring constantly, until butter is melted. Stir in cheese, salt and pepper. Mix fettuccine, shrimp mixture and alfredo sauce together in large bowl. Enjoy!
In small bowl combine water, yeast& sugar. Stir until dissolved, set aside. In large bowl, mix pudding with milk. Add 1/2 C melted butter,egg& salt. Mix well, then add yeast mixture& blend well. Gradually add flour and knead until smooth, adding a little more flour if needed (this is a soft dough). Place in a very large greased bowl. Cover& let rise until double in size. Punch down& cover and let rise again. Roll dough out on a large floured surface to a rectangle, about 34x21" in size. Brush the 1 C melted butter over dough. Combine brown sugar& cinnamon and sprinkle over butter. Roll dough up& cut into about 20 rolls (use dental floss to cut rolls easily). Pat each roll as you place it into a large greased pan (this helps keep rolls in shape). Let rolls rise in a warm place about 20 minutes. Bake in a 350° oven for 20-30 minutes, or until done. Beat cream cheese& butter until smooth, beat in vanilla and milk. Add powdered sugar& beat until smooth. Frost rolls while still very warm.
Brown ground beef, rinse, drain well add back to pan. Add the half can of tomato paste and a little bit of the water to help thin it out. Add chili, onion, garlic powders to taste, probably about a teaspoon of each and about a tablespoon of the cinnamon. salt and pepper to taste. Add about 3 or 4 tablespoons of brown sugar, I like it a little sweeter so use less if you don't. Add the dark chocolate and stir until it melts. Add more water to thin the chili, some will evaporate as it cooks. Taste and adjust seasonings as desired. Let simmer about 30 minutes to let the flavors mesh. Enjoy on a chili dog with cheese on top or by itself. It's delicious!
In a small bowl add the seven ingredients. Allow to stand for 15 minutes to blend flavors Makes 1 1/2 cups.
In a large skillet saute mushrooms and onions in 1/2 stick of butter until tender. Add sauerkraut, sausage, white wine, salt and pepper, mix well cover and cook over medium low heat for about 1 hour. Add cooked spiral noodles and 1/2 stick butter, stir until butter has melted, season to taste and serve.
In a medium bowl mix all ingredients together thoroughly. I noticed it is a better consistency if you mix with your hands. Place the extra breadcrumbs for coating on a shallow dish. Preheat pan on medium with Pam. Form a patty with your hands and coat both sides of it with breadcrumbs. Place the patty in a preheated fry pan. Repeat steps until mix is finished, usually around 6 patties. Cook until each side has browned and has a slight crispiness. I like to serve them on toasted bread with mayo, lettuce, and tomato if you like.
Saute onions gently in melted butter till golden, then add mushrooms and cook till tender. Soak dried beef, rinse and cut into strips. Add to sauteed vegetables, stirring frequently. Add flour and milk and cook util thickened. Stir in sherry and serve over toast tips, English muffins, or as I do over homemade buttermilk biscuits. Serve hot with sweet or dill pickles. If you find that your chipped beef is too thick or not thick enough, you will need to adjust the amount of milk or add more flour. Enjoy!
Rip romaine heads apart and put in large bowl. Top with oranges, onion rings, crumbled bacon, chopped walnuts, and crumbled feta. Combine sugar, oil, red wine vinegar, and paprika for dressing. Pour desired amount of salad and toss to distribute everything evenly. Serve immediately or refrigerate.
In a big bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add in sugar and baking powder; beat until combined. Beat in egg and lime juice until combined. Beat in as much of the flour as you can with the mixer; stir in any remaining flour and the lime peel with a wooden spoon. Knead in enough green food coloring for desired color. Shape dough into two 8-inch long rolls; wrap in clear plastic wrap or waxed paper. Chill 4-24 hours or until firm enough to slice. Cut rolls into1/8-inch slices; place slices 1-inch apart on an ungreased cookie sheet. Bake in a preheated 375° oven for 7-8 minutes or until bottoms are lightly browned. Transfer cookies to a wire rack and let cool. Spread bottoms of half the cookies with about 1 tablespoon of Lime-Pistachio filling; top with remaining cookies, flat sides down. To make Lime-Pistachio Filling: in a medium-size bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually beat in 1 1/3 cup sifted powdered sugar; beat in lime juice until smooth. Gradually beat in enough sifted powdered sugar (1 1/3 to 2 cups) to make of spreading consistency; stir in pistachio nuts.
Make a powder of the cloves, coriander seeds, cumin seeds, cardamom, poppy seeds and keep aside. Clean and cut cauliflower into florets into small pieces. Grind the onion and tomato into a fine paste, mix it with the powders, ginger paste, garlic paste, red chili powder, turmeric, salt, curd and cauliflower florets. In a deep pan heat oil, mustard seeds and add curry leaves, when the mustard had crackled add the cauliflower mixture and keep stirring. Reduce the heat and cover and cook. If required add 1/2 a cup of water, stir, cover and cook until the gravy thickens. Serve hot with parathas or roti.
grill hot dog in pan until browned cut side down flip over add cheese cook until melted put mayo on 1 slice bread add lettace add hot dog i cut on diagonal.
Combine all ingredients in a 3-qt microsafe bowl; mix well. Cover with wax paper. Microwave on high for 5 minutes. Stir well; recover with wax paper. Microwave another 5-7 mins longer until cranberries pop, and sauce has thickened. Let stand, covered until cool. Transfer to serving bowl and chill for 3-4 hours.
Cook lasagna noodles. Cook onions in 2 tablespoons butter until tender. In a mixing bowl, combine spinach, onions, mozzarella cheese, sour cream and egg, garlic, basil and mushroom and mix well. In a saucepan, melt 1/4 cup butter. Stir in flour, bouillon, and stir in milk/water, cream,salt, pepper, and parmesan cheese. Over medium heat, stir until mixture thickens then remove from heat. Lay out 1 noodle at a time and spread 1/4 cup spinach mix over each noodle. Roll up jelly roll fashion. Spread small amount sauce on bottom of an 8 x 8 baking pan Place rolls in dish. Spoon remaining sauce over roll ups. Bake 30 to 35 minutes at 350 degrees until sauce bubbles. Serve with a salad and garlic bread if desired.
Bake cubed bread in an oven at 300°F until crisp and dry. Melt the oil and butter in a heavy saucepan. Add the garlic and onions and saute until golden brown. Add the salt, black pepper, celery, fresh herbs, spices, bread crumbs, raisins, and half the broccoli and half the pumpkin. Mix well and add the stock. Lower the heat, cover pot and simmer for about 20 minutes.
Arrange the spareribs in a single layer in a nonmetallic dish. Mix all the ingredients for the marinade together and pour over the spareribs. If you don't really like ginger that much you may find it a bit over powering and would want to reduce it. Cover and refrigerate for at least 8 hours or overnight. Preheat the oven to 190°C and arrange the ribs on the rack of a roasting pan. Oven roast for 50-60 minutes, basting occasionally with the marinade. Turn every 10 minutes. Or just throw them on the BBQ. Cut the ribs into portions and serve.
Preheat oven to 375°F and Grease a 9" X 16" dish. Melt 2 tablespoons butter in large skillet over high heat. Season chops with salt and pepper. Sear chops 2 minutes on each side. Transfer to prepared baking dish and top with quartered mushrooms. Add onions and bacon to same skillet and cook over medium heat until onions are translucent and bacon is crisp, stirring frequently, about 10 minutes. Add flour and paprika to skillet and increase heat to medium/high. Stir in whipping cream and broth, scraping up browned bits. Bring to a boil, stirring constantly. Stir in tomato sauce and season with salt and pepper. Pour sauce over mushrooms and chops. Bake uncovered until chops are tender 20-25 minutes. Serve sauce over rice or mashed potatoes.
Crush ice cubes in blender. Add remaining ingredients. Blend on high for 45 seconds. Serve in Hurricane glass.
Make sure butter has cooled a little. Mix sugar, eggs and butter. Mix in pineapple, coconut and vanilla. Pour into pie shells. Bake at 350 degrees F for 35 minutes or until done.
In a large bowl whisk together canola oil, garlic, yogurt, cumin, salt, pepper and hot sauce. Reserve half the marinade, in a covered bowl, and refrigerate. Add beef cubes to remaining marinade, cover and refrigerate for anywhere from 30 minutes to overnight. Preheat grill pan or outdoor grill to medium high heat. Be sure to oil the grill surface before grilling the kebabs. Thread beef cubes and onion pieces onto skewers, alternating 3 pieces of beef and onion per skewer. Set aside extra beef cubes for Round 2 recipe. Place skewers on the grill pan and cook 3 to 4 minutes on each side for medium-rare.
Soak and rinse the pistachios a couple times, if salted. Finely grind the pistachios in a food processor. In a heavy saucepan, heat the olive oil. Add the shallot, leek and the garlic. Saute until translucent. Add the rice flour, stirring constantly. Add the chicken broth and bring to a boil. Add the ground pistachios, salt, and pepper. Reduce heat. Cover and simmer for 45 minutes, stirring occasionally. Add the orange and lime/lemon juices, stir. Taste and adjust seasonings if needed. Garnish with pistachios and lime zest (optional) Can be served hot or cold.
Preheat oven to 375°F. Place 18 paper baking cups in a pan. Mash the bananas. In a large bowl, combine butter with the brown sugar; add eggs one at a time. Add the milk, vanilla, and mashed bananas; mix well. Add flour to banana mixture, also baking powder, baking soda, and salt. Mix until just moistened. Stir in mini morsels. Fill paper cups 1/2 full. Bake 22 minutes.
Saute onions and garlic. Combine all ingredients except sauce. I mix it with a stand mixer. Grease a 9"x13" glass baking dish and form meat into a 3" thick loaf in the center of dish. Cover with sauce and bake at 350 for one hour or to 160 degrees. Allow to rest 15 minutes before cutting.
Preheat oven to 350 deg F. Combine all ingredients in baking dish and stir. Bake for 1 hour, stirring half way through.
Layering Dry Mix: Combine the flour, baking powder and salt. Place mix into a quart jar. Layer the remaining ingredients into jar in order listed, packing firmly after each addition. Tip for packing jar: Use a tart tamper or bulb end of a baster to pack the layers. Adjust cap, decorate with fabric rounds, ribbon and gift tag. To Prepare Brownies: Preheat oven to 350 degrees. Place the contents of jar in a large mixing bowl and mix to blend. Add the butter and eggs mixing until completely blended. Spread into a lightly greased 9 x 13 inch pan. Bake for 35 minutes or until brownies just begin to pull away from the sides of the pan. Cut into squares and serve. Note: The cooking and preparation time is for the brownies.
Cook the lentils: Rinse lentils and remove stones. Place in a pan, and add enough water to cover. Bring water and lentils to a boil. Reduce heat to low and continue cooking for 30 minutes. Do NOT allow the lentils to rapidly boil for long. This will break the lentils, and you won't be able to drain them later. Also, do not use red lentils, as they will become mush. When lentils are soft, remove from heat, drain, and refrigerate, until you are ready to assemble the salad. Roast the vegetables: Preheat oven to 375°F. Chop vegetables, and toss them with olive oil. (Any vegetables that you like can be used, I provided a list as an example.). Spread the vegetables on a baking sheet lined with parchment. Bake 20-30 minutes, until browned. Set aside to cool. Mix lentils, vegetables, salt, lime juice, and feta.
Heat oil. Add onion, green pepper and spices. Add V8 juice and remaining ingredients and cook over low heat for 1 hour.
Mix all ingredients together, then season with salt and pepper to taste. Refrigerate for a minimum of half an hour to allow flavours to develop.
Salt and pepper the chicken breast halves to taste, (I use a season salt called Herbamare-available in health food stores or on line). Marinate the chicken breast halves in the mixture of white wine and Dijon mustard. Marinate for 6-8 hours, the longer the better. Discard the marinate. Combine the wheat germ and parmesan cheese. Coat all sides of the chicken with the wheat germ and parmesan cheese mixture. Put on a sheet pan lined with parchment paper. Bake at 425° for 15-20 minutes. Enjoy!
Reserve 1 tablespoon of the poppy seeds for garnish, if desired. Grease a 10-inch bundt pan or spray with non-stick cooking spray. Mix the cake mix, pudding mix, eggs, oil, wine and poppy seeds in a large bowl. Beat 3 minutes. Pour batter into prepared pan. Bake at 350 degrees for 40-55 minutes or until a toothpick inserted in the middle of the cake comes out clean. Do not overbake - start testing at 40 minutes. Let the cake cool in the pan, then invert onto a serving plate. Dust with confectioner's sugar and sprinkle with reserved poppy seeds if desired.
Season the roast with salt and pepper. In a large (preferably iron) skillet, heat 2 T of butter, over medium-high heat. When the butter is hot, (but not browning) brown the meat on all sides, being careful to just sear it. This should only take a minute or two for each "side". You want a nicely browned crust on the meat. Cover the meat and refrigerate for at least an hour, until the meat is cold. Meanwhile, heat the remaining 2T of butter in the skillet, over medium-low heat. Once melted, add the minced onion and saute until softened, stirring constantly. Add the mushrooms and saute until softened, stirring. Add the vermouth to the onion and mushroom mixture and reduce until almost absorbed. Add the liver pate and turn off the heat. Mash the pate and the mushroom mix together. Allow to cool. Sprinkle one sheet of the pastry with flour and roll out large enough to enclose the roast tenderloin completely. (The other sheet can be re-frozen or used to make decorative shapes for the top of your Wellington). Spread the liver/mushroom mix over the entire fillet. Place the cooled meat in the center of the pastry. Wrap the pastry around the meat and seal with a little of the egg wash. Lift the roast onto a shallow baking dish or a cookie sheet, seam side down, and refrigerate at this point (Can be done the day ahead). Pre-heat oven to 400°F Bake for 30 minutes or until the puff pastry is golden brown. Check the internal temperature of the beef. Reduce the heat to 350F and bake for 10 minutes or until the internal temperature of the meat is 120°F (If the pastry is browning too quickly, cover loosely with foil). Remove the roast from the oven, and let stand, uncovered, for 15 minutes. Carve using a serrated knife, into thick slices. (This dish is best rare, and really, should be eaten this way. For well-cooked meat, I'd suggest cutting the roast into 4 thick steaks and following the above steps, only wrapping individually.).
Drain and reserve liquid from fruit. Add enough water to make two cups of liquid. Pour pudding mix & liquid into a pan. Cook until thickened, stir in dry Jello. Mix in pineapple and oranges. Chill.
Although many 'recipes' for pomanders suggest rolling them in powdered orris root and ground spices after they are finished, this is unnecessary. They will remain fragrant for years without this unsightly coating. They not only look better, but they are not irritating to the many people who are allergic to orris. Begin with firm fruit of any size (personally I've used oranges, lemons & limes}. Push the stems of whole cloves into the surface of the fruit so their edges just barely touch. {I find it helpful to just break the surface with a small knitting needle first}. The fruit will shrink as it dries, so there has to be some space between the cloves. Leave the indentations around the stem and blossom, since they will recede into the fruit as the pomander dries. Place the pomander in a dry place with good air circulation [away from direct sun]. Each day, roll it very gently in your palms to push the cloves into the drying fruit. When the fruit is partly dry, push a bent wire or hairpin [I find that florist pins work especially well] into the stem end to form a hanging loop. When the pomander is thoroughly dry, tie a bow to the loop. My pomanders from this recipe are now 3 years old. Note: My count of 3 oranges, 3 lemons and 3 limes is arbitrary. You could of course do all oranges, or any combination thereof. The amount for the cloves is also arbitrary because it depends entirely on how many pomanders you are making and how big the fruit are.
Heat oven to 450 degrees F. Heat a large roasting pan in the oven for 15 minutes. Drizzle 1/2 tbsp oil into the pan. Put in all the veggies and toss to mix. Drizzle remaining oil over the veggies. Season with salt& pepper. Cover tightly with foil and roast for 30 minutes remove foil and bake a further 15-20 minutes or until the veggies are cooked but still slightly crisp.
Boil pasta until al dente, rinse under cold water and drain well. Add remaining ingredients and stir to combine. Refrigerate for 30 min to soften bacon bits. Enjoy!
In bowl, combine chicken, chilies, broth, soups and onion. Set aside. Layer half of the tortillas on the bottom of a greased 9x13 baking pan, cutting to fit pan if desired. Top with half of the chicken mixture and half of the cheese. Repeat layers. Bake uncovered at 350 for 30 minutes.
Thoroughly mix all ingredients by hand. Mold into palm sized patties and place in a lightly oiled skillet. Cook until browned on both sides.
Bring water to a boil for the spaghetti. Cook till al dente. Meantime, heat a heavy skillet (cast iron)and saute the bread crumbs till golden brown. Remove and set aside. Heat oils till very warm. Add the anchovies to the warm oil. Turn up the heat and simmer till the anchovies disintegrate. Drain the spaghetti but leave very wet. Pour the oil/anchovy mixture over and toss. Sprinkle with the browned bread crumbs. My kids used to call this "dirty worms".
If you have no dried citrus zest, first make your dried orange & lemon zest by placing into a warm oven (just after it has been turned off) and leaving it to dry over night; or, if it is summer, cover and leave outside. (Place zest on a tray lined with greaseproof paper.). When you are ready to make the spiced sugar, simply mix all the spices in with the sugar - mixing well. Add the dried citrus zest, pour into a clean jar or airtight container and keep in a dark, cool and dry place for up to 3-4 months. You can make this with fresh citrus zest if you do not intend to keep it for longer than a week or two. Use in: Apple and all types if Fruit Pies, Crumbles, Sprinkles for Cakes and Bakes, Baked Desserts, Mulled wine & hot Beverages, Fruit salads, Trifles, Compotes and Purees.
Preheat the oven to 350°F; Place the turkey breast into a baking pan. In a small bowl combine chicken broth and water; spoon it over the turkey. Bake in the preheated 350°F oven for 30 minute; then sprinkle the tarragon over the turkey breast. Bake 30 more minutes or until the turkey is 170°F and the juices run clear.
Spray your waffle iron with cooking spray and begin to reheat. In a bowl, stir together the stuffing, eggs and chicken stock until all is moistened. Scoop half of the mixture onto your waffle iron, spreading it out to the edges. Cook until golden brown, remove and repeat with the other half of the mixture. Serve with leftover cranberry sauce or gravy.
In a medium size bowl mix all dry ingredients together. In a separate medium size bowl mix together the wet ingredients (including bananas). Mix thoroughly and make sure bananas are well incorporated. Preheat oven to 350 degrees and heavily spray muffin pan even if you use papers cups. Mix both bowls together just until dry mix is wet. Scoop into medium size muffin pan and bake for 20 minutes or until the muffins spring back to the touch.
Drain and squeeze out the water from the spinach. Mix all ingredients (except for the loaf!) in a dish. Cut out the centre of the loaf and chop up the bread into cubes. Put dip into hollowed out loaf. Place chopped bread cubes around it.
Cut the peeled onions into 1/2in slices and separate into rings. Soak the rings in the buttermilk mixed with the cayenne pepper. Leave for up to 1/2 an hour - the longer they soak the better. In another bowl mix together the flour, celery salt, garlic powder, and paprika. Drain the onion rings and drop them in the seasoned flour. Remove and deep-fry a few rings at a time in hot oil until golden and crisp. Season and serve immediately.
Saute the onion and ginger gently in the sesame oil until soft, transfer to a large bowl and cool. Stir in the soy sauce, salt, pepper, and mayonnaise. Add crabmeat, prawns, red pepper, cuccumber and beansprouts, folding together gently. Shred the salad greens if in large pieces and line glasses with them, pile the prawn mixture in the middle and squeeze a little lime juice over each serving. Garnish with unpeeled prawns and lime slices.
Beat together cream cheese and margarine. Then stir in Equal(R), vanilla and milk until powder is moistened. Beat until smooth. Frosts 2 - 9" round layers of cake or two dozen cupcakes.
To make the drop scones, place all the ingredients together in a bowl. Mix until well combined, to create a thick batter. Heat the vegetable oil in a medium non-stick frying pan on a medium heat. Ladle the mixture into the pan in small dollops. Cook for 1-2 minutes and turn over. Cook until golden brown. To make the caramelised bananas, in a medium sized frying pan on a medium heat melt the butter. Add the sugar and cook for two minutes until golden. Add the cream and banana and cook for one more minute. Serve the drop scones with the caramelised bananas on top.
Mix butter, peanut butter and confectioners sugar well. Should make a stiff paste. You can add more sugar if needed. Press 1 tsp into bottom triangle of pretzel. Dip into melted chocolate. I leave top of pretzel uncovered. Place on waxed paper to dry. Decorate with colored sprinkles, if desired, before chocolate hardens.
Beat eggs eggs, salt, and vanilla. Add sugar, nuts, and coconut, if using. The mixture will be thick. Drop onto a greased pan by small spoonfuls. Bake at 350°F for 15 minutes or until golden. Let harden before removing from pan.
Mix well beaten eggs, pumpkin, sugar, salt and spices. Add milk and stir until mixture is smooth. Line two 9-inch pie pans with pastry. Pour filling into the pastry shells, dividing it equally. Bake in a hot oven (400 degrees) about 45 minutes, or until a knife inserted halfway between center and edge comes out clean.
In a quart bowl or measuring cup, put the warm water, the margarine or butter, the sugar, the salt, and a tablespoon of the flour. Stir well. Add in the yeast and then set aside for five minutes. In a very large bowl, mix 2 cups flour, 1/2 cup of the parmesan, and the remaining ingredients. Stir to mix. Slowly stir in the yeast mixture. Beat in the rest of the flour. Leave the bread mix in the bowl, and cover with a damp dish towel and then plastic wrap. Let rise 45 minutes, until light and bubbly. Preheat the oven to 375°F. Butter a two quart casserole. Stir the bread mix until it collapses, and then flop it into the greased dish. Sprinkle the remaining parmesan on top of the bread mix. Let rise 30 minutes and then put in oven. Bake 35 minutes until lightly browned. Turn the bread out onto the counter. Lightly thump bottom. If it sounds hollow it's done. Otherwise, return to casserole for a few minutes. Let partially cool. Serve warm with real butter.