HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together the butter, peanut butter, brown sugar and sweetener until light and fluffy. Add eggs, 1 at a time and beat well after each addition. Blend in milk and vanilla. Thoroughly stir together flour, soda and salt; add to the creamed mixture and beat well. Stir in oatmeal. Drop by teaspoon onto waxed paper on microwave oven glass tray. Cook a dozen at a time on full power for 45 to 60 seconds or until firm, but slightly moist. Allow to cool slightly before removing from waxed paper. Repeat with remaining dough.
1. Boil potatoes until tender but still firm, drain, and set aside. 2. While potatoes boil, heat stock pot or dutch oven over medium heat, add diced bacon, and cook until bacon is nearly crisp. 3. Add onion and cook until translucent (or lightly browned, if using dried onions). Remove bacon and onion to a small dish. 4. Add butter to bacon drippings in pan. (If you're feeling virtuous you can clean the bacon drippings out of the pan and just use the butter, but it really does add something wonderful to the flavor if you leave it in.) When butter is melted, gradually whisk in flour and a bit of the milk to form a roux. Cook while whisking constantly until lightly browned and free of lumps,. 5. Add remaining milk, water, chicken bouillion, and garlic salt. Cook over medium heat for 15-20 minutes, or until slightly thickened. 6. Add cooked potatoes to broth.Cook additional 15-20 minutes. 7. Remove from heat and cool slightly. Mix in sour cream, bacon, and cheddar cheese. (If you add the dairy while the soup is too hot, it will curdle.) Season with salt and pepper, to taste. 8. Serve immediately or transfer to crock pot on warm to serve later in the day. I serve it with additional cheese, bacon bits, and scallions for garnish.
Place ice in an 8-10 oz"on the rocks glass". Add ginger ale, then the chocolate brandy followed by the creme de menthe. Add the half and half or milk by slowly pouring over the back of a spoon. Garnish with a mint sprig and sreve.
Stir together hoisin, garlic, sesame oil, soy sauce and cornstarch; set aside. Place coleslaw mix and carrots into slow cooker. Cut the pork into 1/8-inch thick slices, then cut each slice in half lengthwise; sprinkle on top of cabbage mixture in slow cooker. Drizzle with 1/4 cup of hoisin sauce mixture. Cover and cook on HIGH for 4 hours or LOW for 6 hours. Remove cover; stir in remaining 1/4 cup hoisin sauce mixture. Heat tortillas according to package. Place 1/2 cup pork mixture in center of each tortilla, top with scallion strips, if desired, roll up.
Preheat oven to 425°F. Prick bottom and sides of unbaked pie shell; brush the bottom with beaten egg white. In small bowl, combine sugar and cinnamon; sprinkle into bottom of shell. Line the shell with heavy duty foil and fill it with pie weights or un-baked beans. Bake 9 minutes, then remove foil and weights, before baking another 10 minutes until golden brown. Cool completely. In small bowl, beat whipping cream until stiff. Measure out 1 1/3 cups and reserve the rest to use as a final topping. In large bowl, combine pudding mix, 1 1/2 tsp cinnamon, ginger, nutmeg, milk and pumpkin; mix well. Fold the 1 1/3 cups of the whipped cream into the pumpkin mixture. Pour into cooled, baked crust and top with reserved whipped cream. Refrigerate until firm.
Preheat oven to 350. Cream sugars and smart balance together till creamy. Add eggs and vanilla beat in well. Combine flour, baking soda, cinnamon, salt and mix well into the cream mixture. Stir in oats,chips and raisins. Place by rounded tablespoonfuls on to an ungreased cookie sheet pans. Bake 9-12 minutes. Cool on cookie sheet for a minute then remove and place on wire rack and cool.
In a large saucepan, heat oil over medium heat. Add garlic, onions, bell pepper and bacon, and saute until onions are translucent and bacon begins to color slightly, 2 to 3 minutes. Add beef and saute, stirring to break up meat into fine particles, until evenly browned, 7 to 10 minutes. Add chili powder, cayenne and cumin and saute 1 minute more. Add remaining ingredients, except garnishes, bring to a boil and continue simmering until thick, about 20 minutes. Serve in individual bowls garnished with cheese, onion, and sour cream.
In a small bowl, combine salt, pepper, oregano, garlic and one tablespoon of the olive oil. Mix together to form paste and rub the paste on both sides of the steak. Heat a large non-stick skillet over medium-high heat. Add one tablespoon of olive oil. Add the steaks and cook until browned, about 2 minutes per side. Remove to a plate and set aside. Add the last tablespoon of olive oil to same skillet and reduce heat to medium. Add the sliced onion, stirring frequently to scrape up any browned bits. Cook until onions are soft, about 10 minutes. Stir in apple cider vinegar. Slice steak into thin strips and return meat and any juices back to skillet with onions. Stir to heat through. Serve!
Brown ground beef. Add onions during browning. Drain grease. Add cans of Cream of Mushroom Soup. Add packets of Onion Soup Mix. Over low-medium heat, stir mixture until smooth. Add mushrooms. Add Beef Broth. Add black pepper. Stir thoroughly until well-mixed. Reduce heat to simmer. Simmer for 20-30 minutes, covered. Cook egg noodles in separate pot, according to directions. While noodles are cooking, add butter or margarine. Stir and cover, continuing to simmer. Drain noodles, and return to pot. Add ground beef/soup/mushroom mixture to noodles, and stir thoroughly. Serve and enjoy.
Preheat oven with pizza stone to 500 degrees F. Parbake dough for a little while--no more than 4-5 minutes. Watch it, when it gets a tiny bit done-looking, take it out. Toppings: Sprinkle garlic on crust, followed by spinach, then cheese, then sundried tomatoes. Sprinkle with EVOO and red pepper flakes and sea salt. Bake at 500 degrees till finished (no more than 10 minutes, probably). Enjoy!
Rinse chicken, pat dry. Combine pepper, garlic, ginger and salt. Season chicken on both sides with this mixture. Heat 1Tbsp oil over medium-high heat in large heavy pan. Cook chicken about 5 minutes per side (or until browned on each side and cooked through). Just before removing chicken from pan, drizzle with 1 Tbsp soy sauce and 1 Tbsp Raspberry Enlightenment. Turn chicken to coat, then remove to a plate, tent with foil and let rest. Return pan to medium-high, add remaining 1Tbsp of oil. Add veggies to pan and saute until done (about 5 min for crisp or 8 for fairly soft). When veggies are cooked, add remaining 1 Tbsp soy sauce and 1 Tbsp Raspberry Enlightenment and toss to glaze. To plate, put 1 cup of rice on each plate, top with a chicken breast and half the veggies. (If desired, drizzle a little extra soy sauce on the rice).
In a 13 x 9 pan, melt butter. Beat eggs lightly in a large bowl. Add flour and baking powder; combine. In another bowl, combine remaining ingredients, except salsa. Combine cheese mixture to the flour; blend well. Pour batter into pan and bake at 400°F for 14 minutes. Reduce heat to 350°F and bake 35-40 minutes longer. Cut into appetizer size squares and serve warm with salsa (May also be served as a light lunch).
Combine 1 cup Bisquick, salt, pepper, and paprika in a gallon-size ziplock bag. Add chicken pieces, seal, and shake to coat. In a very large, deep skillet or saute pan (one that has a lid), heat about 1/4-inch oil over medium-high heat. Add chicken pieces and cook until golden brown, turning at least once. Remove chicken to a paper-towel lined dish. Drain fat from skillet. Add soup to skillet and gradually stir in 1 1/2 cups milk until smooth. Replace chicken, cover skillet, and bring just to boiling. Reduce heat and simmer gently over low heat for 45 minutes or until chicken is tender. Blend together 2 cups Bisquick, 2/3 cup milk, parsley, and poultry seasoning. Remove lid and drop dough by spoonfuls onto hot gravy (try not to overlap spoonfuls of dough). Cook uncovered for about 10 minutes, or until top of dumplings looks set (not wet and doughy). Replace lid and cook an additional 10 minutes or until dumplings are cooked through.
Place chipoptles and adobo sauce from can in a food processor. Pulse peppers until there are no large chunks. (For less spicy dip scrape seed from peppers first and or use a smaller can of chipotles). Mix peppers, sour cream, cumin, lime and salt well. Refrigerate several hours or overnight. Stir before serving with tortilla chips.
Combine first 5 ingredients in a large pitcher; chill. Add ginger ale, stirring gently.
Wash the beef tongue and brush it under cold running water. Trim all fat that is visible. Place the meat in cold water over high heat. when water is boiling, turn of the heat and take the pot off the stove and dump the hot water. remember that it is hot boiling so dump away from you and stay safe. turn on the cold water and wash the tongue. remove all clusters of scum that are in meat grooves. fill the pot with fresh cold water and on to stove it goes. Now you can add 1 tbls of salt into the water. your meat is on high heat. When the water starts to boil; turn the heat from high to medium. add 1 tbls of allspice to the boiling water. skim water periodicly to remove the scum of the meat. It may take up to 4 to 6 full hours for the tongue to get tender and done, so remember that you should never leave pot or any food cooking on stove to do shopping; it is unsafe practice to leave home and the stove or oven is on. take the tongue and slice the surface to skin it from the tastebuds layer. Cool the meat in the fridge. When the meat is cold you can cut the meat into cubes. Mix the Ingredients and enjoy served cold with peta.
Heat grapeseed oil in a wok over medium heat. Mix in ginger, garlic and red pepper flakes. Cook and stir for one minute. Raise Heat to high. Add red and green peppers and prawns and stir fry for 3 to 4 min until prawns are just opaque. Add mango and cook for another 30 seconds. Remove from heat and mix in soy sauce, sesame oil, green onion and basil leaves. Serve immediately over steamed rice.
Heat a wide heavy skillet. Add cooking oil. When oil starts to smoke, add annato seeds. Saute until oil turns bright red. Remove annato seeds with a slotted spoon. Saute garlic until golden brown. Add onions and cook until transparent. Add chicken, soy sauce and oyster sauce, season with salt and pepper and lightly brown. Add carrots and other vegetables if using stir-fry for 15 seconds. Remove and set aside. Pour in 1 cup of stock and bring to a soft boil. Add vermicelli noodles, pressing them into the liquid. Lower heat, cover skillet and simmer for 5 minutes. When dry, add another cup of broth. Stir chicken meat and carrot mixture and wood ear mushrooms into the noodles. Cover and simmer for another 5 minutes. Test noodles for doneness. Add more stock and simmer longer, if necessary. When sotanghon is tender and all the stock is absorbed, add green onion leaves and cilantro, adjust seasoning with salt and pepper. Stir for a few minutes until the green onion leaves are slightly wilted. Serve hot.
Follow bread machine instructions for order of ingredients, only MAKE SURE you add the mashed bananas as a LIQUID (with the water, honey, and oil). Set bread machine on SWEET setting, light crust.
In large skillet, melt butter. Add garlic and shrimp. Cook over high heat, stirring constantly, 1 to 2 minutes or until shrimp curl. Remove from heat. Toss in lemon juice, tarragon, mustard and parsley. Serve immediately over rice.
Remove 6 tbsp buttermilk and set aside. To remaining buttermilk, add salt and whisk until dissolved. Cut chicken in 8 pieces (2 legs, 2 thighs, cut each breast in half). Submerge chicken in buttermilk brine. Cover and refrigerate for 1 hour. In a bowl, whisk together flour, thyme, pepper, garlic powder and baking powder. Add reserved buttermilk and toss with fingertips to form pea-sized crumbs. Drain chicken and transfer to breading, 2 pieces at a time. Pack breading onto chicken firmly. Heat 4-5 cups vegetable shortening or peanut oil to 375°F It should be about 3/4" deep in the pot. Place chicken into hot fat, skin side down. The temperature will drop to about 300°F; maintain the temperature at 310-315°F Cover pot and cook 8-10 minutes; check chicken after 4 minutes to ensure even browning, and move pieces around if needed. After 8-10 minutes, turn pieces over; cook another 6-8 minutes until the second side is also golden brown. Remove chicken and drain on paper towels. Allow to drain and cool 5-10 minutes before serving.
Place potatoes in a saucepan; cover with water. Bring to a boil; reduce heat and simmer for 20 minsutes. Drain. Return potatoes to pan; add milk, salt and pepper. Mash with potato masher. Stir in the cheese. Serve and enjoy.
Preheat oven to 450°. Line a 9-inch glass pie plate with one pie crust; set aside. In a large skillet, cook been, onion, garlic salt, and pepper over med-high heat 5-7 minutes, stirring occasionally, until beef is thoroughly cooed; drain. Stir cornstarch into beef mixture until mixed. Stir in potatoes, carrots, and gravy; cook 5-6 minutes over med-high heat, stirring often, until hot. Spoon mixture into crust-lined plate. Top with second crust, seal edge and flute. Cut slits in several places in top crust; cover edge of crust with foil. Bake 35-40 minutes or until crust is golden brown; let stand 5 minutes before serving.
Combine ground turkey, garlic, ginger, green oions, sesame seed and breadcrumbs. Shape into 6 patties. Grill burgers for 10-12 minutes, turning once. Internal temperature should be 165°F. Mix together mayonnaise and wasabi paste; spread on 6 lightly toasted buns. Serve with sliced cucumber, watercress or arugula.
Note: Orange flower water can be found in Middle Eastern grocers, near where they sell the Rose water. To make the syrup, place all syrup ingredients in a saucepan and bring to a boil. Cook for 10 minutes, skimming off any foam; remove from heat and cool. To prepare the custard, place milk and sugar in a small saucepan and heat until very hot; stir in Cream of Wheat, then add butter and salt. Cook until thickened and smooth, stirring constantly, then remove from heat and allow to cool to room temperature. Beat together eggs and vanilla in a large bowl until light and fluffy; stir in cooled custard and mix thoroughly. Preheat oven to 350 degrees F. To prepare pastry, grease an 11x17-inch baking pan with butter. Unwrap phyllo, laying out flat, and covering with damp towels when not getting pastry (to keep from drying out). Lay 1 sheet of phyllo across the baking sheet and brush with butter (use a pastry brush for this) (cover remaining phyllo while you do this). Repeat with more sheet of phyllo to make an 8-sheet layer. Pour the custard on top of the 8 buttered sheets and spread it out evenly with a spatula. Repeat the process of the phyllo, covering the custard with 8 more buttered sheets. When you have those done, take a sharp knife a punch some breathing holes in the top (as you would for a pie). Place the galaktoboureko in a preheated oven and bake for 45-60 min, or until custard is set and the pastry shakes loose from the edges of the pan. Allow the galaktaboureko to cool about 30 minutes, thenpour the syrup evenly over the pastry. Allow it to cool completely before cutting and serving (it is best served chilled or at room temp). Serves up to 48, depending on size (diamond shape is the recommended cut).
Cook pasta according to package directions, adding broccoli during last 5 minutes of cooking time. Drain, reserving 1 cup cooking water. Meanwhile, heat 12-inch nonstick skillet over meidum-high heat. Add sausage, cook, turning occasionally, until no longer pink, 20 minutes. Remove sausage. Discard all but 1 T fat from skillet. In same skillet over medium heat, cook garlic, stirring 1 minute. Add pasta mixture, sausage, reserved water, 1/2 t salt and pepper flakes, heat through, 2 minutes. Remove from heat; stir in cheese.
Spread rice as same size of nori. Place nori on the rice and put all the filling on nori. Roll it and slice it as you like.
If using a grinder, combine all ingredients, grind and mix the ingredients into a smooth paste. If you are using a mortar and pestle, start off with the chillies and garlic - grind them into a smooth paste. Then add in the dried oregano and grind it in for another minute. Add in the rest of the ingredients and give it a thorough mix. You may leave the marinade refrigerated to infuse or use it up straight away. Rub marinade onto meat and allow to marinate in a bowl for at least thirty minutes (or overnight if possible) before cooking.
Place broccoli and water in a 1 quart microwave-safe bowl. Cover and microwave on high for 3 to 5 minutes, or until the broccoli is tender, stirring once. Drain; set aside and keep warm. In another microwave-safe bowl, heat butter, uncovered on high for 20 seconds, or until melted. Add onion, cover and microwave on high for 2 minutes, or until tender. Stir in flour until blended. Gradually, stir in broth; mix well. Microwave, uncovered, on high for 4 to 6 minutes, or until thickened and bubbly, stirring once. Add the ham, sour cream, mushrooms and reserved broccoli; mix well. Cook, uncovered,on high for 3 to 5 minutes, or until heated through, stirring once. Serve on noodles.
Core and chop apples (thin slices or 1 inch chunks). Toss lettuce, apples, walnuts, feta, and cranberries together in a large bowl. Whisk together all dressing ingredients. Toss with salad immediately before serving. Enjoy!
Preheat oven to 350 degrees. Grease a 2-quart casserole dish with 1 T. butter. Drain pineapple. Place crushed pineapple evenly along the bottom of prepared casserole dish. Mix together the flour, sugar and cheese. Sprinkle evenly on top of pineapple. Cover with Ritz cracker crumbs. Melt butter and pour over the top of cracker crumbs. Bake for 30 minutes in preheated oven.
Preheat oven to 400. In the food processor with the metal blade, combine the egg, mustard, garlic, chili sauce and lemon juice. Process until smooth. Season with a little salt and pepper. With machine running, add 1 cup of olive oil in a steady stream. Process until mixture is thick. Heat remaining oil in skillet over medium- high heat. Season shrimp with salt, pepper and granulated garlic powder. Add shrimp to hot oil and sear for about 1 minute on each side. Place 3 shrimp on each of 6 scallop shells (or place all the shrimp in a casserole dish). Spoon a heaping tablespoon of the chili/oil mixture over the shrimp in each shell (or spoon over shrimp in casserole) and sprinkle with parmesan cheese, a tiny bit of paprika and parsley. Place shells on cookie sheet (casserole doesn't need one). Bake until the top is golden brown and bubbly, around 1 to 2 minutes for the shells and 3 to 4 minutes for the casserole. Sometimes this takes a little longer- just watch them and pull them out whern they brown. Don't over-cook them or your shrimp will be rubbery (YUCK!).
Soak walnuts in 3 tablespoons apple juice concentrate. Sift baking powder and cocoa into bowl with flour and make a well. Measure 1 1/3 cups apple juice concentrate, oil, egg white and banana into measuring cup and add all at once to dry ingredients and mix. Spread in 13 x 9 inch pan sprayed with nonstick spray. Sprinkle with walnuts on batter evenly and smooth nuts into batter with back of spoon. Bake at 350 degrees for 30 minutes. Cover when slightly warm. Cut in 24 servings and store in freezer to keep fresh. Yield 24 brownies.
Soak Pancit bihon noodles in warm water to soften; approx 7-10 minutes. After soak time place on cutting board and cut into 1-2 inch pieces. In large wok or pan saute garlic and onion (not green) in olive oil. Add chicken broth, shredded chicken and all vegetables until cooked. Approx 20 minutes. Mix pancit noodles and add soy sauce cook for 5 minutes or until broth is soaked up and noodles are soft. Add salt and pepper to taste. Cut lemon in half and squeeze juice over dish; stir and serve. You may not need whole lemon, depends on your taste.
Heat oven to 375°F. Beat butter, granulated sugar, brown sugar, vanilla and salt in large bowl until creamy. Add eggs; beat well. Stir together flour, cocoa and baking soda; gradually add to butter mixture, beating until well blended. Mix in chocolate chips and M&M's alternately. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.
Put the chickpeas, tahini, lemon juice, garlic, coriander and olives into a blender or food processor. I use my mini chopper to make it extra easy. Blitz in short bursts, pushing the mixture down when needed until everything is combined. Add a little bit of the reserved bean liquid and blitz again. Add more if you need more to get to the hummus texture you desire. Serve in a bowl topped with olives.
Boil water and add potatoes and onion. Cook until tender. Add bacon drippings, salt and sugar and pepper. Cut up clams and add. Cook 10 minutes. Slowly pour in milk and stir until soup begins to thicken.
Heat oven to 350°F. Combine all ingredients except chili sauce. Mix lightly but thoroughly. Press into an 8x4-inch loaf pan. Zigzag top of meatloaf with chili sauce. Bake for 1 hour or until meat is no longer pink and juices run clear. Drain and let stand 5 minutes before serving with more chili sauce on the side.
Combine flour, salt, pepper and 1/2 teaspoon chili powder. Coat chicken with flour mixture. Melt butter in large skillet. Fry chicken on one side till brown, turn chicken. Add mushrooms and continue cooking till other side of chicken is well browned. Combine soup, milk, green chilies and remaining chili powder. Spoon over chicken. Cover, reduce heat. Simmer 40 minutes or until chicken is tender.
To make the dressing, in a mortar, pound the red chillies and garlic to a paste. Transfer to a bowl and add the red onion, fish sauce, lime juice and sugar to taste. Stir well to mix. Adjust the flavours so that the sauce is equally salty and sour with a light touch of sweetness. Let the sauce sit for at least 15 minutes before using to allow the flavours to amalgamate. Rub lamb with oyster sauce and white peppercorns. Cook on a hot, lightly oiled barbecue to medium rare or about 5-7 minutes, then rest for 5 minutes. Slice the lamb thinly and place in a large mixing bowl with the salad greens, onion, capsicum, cucumber, mint and noodles. Toss gently with the dressing and pile onto a serving plate. Sprinkle with crushed peanuts and crispy shallots.
In a 2-quart saucepan, melt butter; stir in flour until smooth. Gradually stir in broth until smooth. Add salt, pepper and bay leaves. Simmer, uncovered, for 15 minutes, stirring occasionally. Meanwhile, in another saucepan, saute the celery and onion in oil until tender. Add mushrooms, cook and stir until tender. Add to broth mixture; bring to a boil. Reduce heat; simmer, uncovered for 15 minutes, stirring occasionally. Add cream, heat through. Discard bay leaves.
Heat oil in skillet. Add beef, carrots, tomatoes and onions. Cook until beef is completely cooked and crumbly; carrots will be soft, onions and tomatoes will be virtually non-existent. During this cooking stage, add the water to make a "sauce". Set aside when done. While cooking meat mixture, cook pasta according to package directions. Drain pasta and combine with meat mixture. Tear up the 6 slices of cheese and stir into beef/pasta mixture until a creamy sauce forms. It's done! Freeze in small containers. To reheat, defrost in refrigerator and heat in microwave or sauce pan. You can add a little water (2 tsp or so) to keep moist while reheating.
Whisk dressing ingredients together and refrigerate for at least 1 hour before using. In a medium no-stick skillet, saute the almonds and sesame seeds until they are lightly golden. Remove from heat and allow the seeds to cool a bit before tossing them with the coleslaw mix, sunflower seeds and onions. Just prior to serving, toss with crunchy chow mein noodles, top with dressing and enjoy! NOTE: The salad is best if it is mixed and refrigerated overnight (minus the noodles).