HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a 3 1/2 quart to 4 quart slow cooker, place chicken thighs. Sprinkle with taco seasoning mix. Top with beans, tomatoes, chilies, and lime juice. Cover and cook on low heat setting for 7 to 8 hours. Just before serving, place topping ingredients in individual serving dishes. Remove chicken from slow cooker and place on cutting board. Mash beans with slow cooker. Shred chicken with 2 forks and return to slow cooker to mix well. To serve, have guests place tortilla chips on serving plates. Spoon 1/2 cup chicken mixture onto chips. Top nachos with desired toppings. Chicken mixture can be held on low heat setting up to 2 hours.
Slice potato into chunks or slices. Place potato in crockpot, and arrange trimmed pork chops on top. In a seperate bowl mix milk, soup, and garlic until the mixture is smooth. Pour over pork chops. Cook on low for 8 hours.
Preheat the oven to 400°F. Line a 10 x 15 jelly roll pan with foil, and coat with non-stick cooking spray. Using a large saucepan over medium-high heat, melt the butter. Remove from heat. Stir in the sugar, vanilla, and 3 of the eggs until smooth. Add the baking soda in pinches. Mix in the flour and stir until smooth. Pour half of the batter into the pan and spread in a thin layer. Press the chocolate chips into the batter. Beat the remaining eggs and cocoa into the batter until smooth. Mix in the walnuts. Pour into the pan on top of the first layer and spread evenly. Bake on the lowest rack for 18 minutes, until the top is dry but the interior is not yet firm. Store for up to one week, wrapped in plastic.
Brown your beef until cook through. Prepare beef as taco seasons package direction. In a large bowl combine lettuce, Doritos. In a medium size bowl combine sour cream and dressing until well blended. Cool beef. Add cooled taco beef to lettuce bowl. Add cheese to same bowl (this would the time to add any of the add ins if you would like to use any). Mix well. Pour sour cream mixture into salad bowl. Combine well. Gobble up and enjoy.
Moisten arrowroot with the 2 tablespoons of cold milk and stir until smooth. Bring remainder of milk to the boil and add the arrowroot paste. Stir for 2 to 3 minutes. Sweeten with sugar and flavour with vanilla.
Place raspberries and tea bags in a bowl (preferably a glass bowl). Pour the boiling water over the raspberries and tea bags. Cover and let stand about 5 minutes. Remove the tea bags and strain the raspberries from the mixture. Discard the berries. Cool several hours and serve over ice. If you want to add sugar use a simple syrup not regular sugar.
In a bowl, combine flour, salt and 1/3 cup sugar. Cut in butter until mixture resembles fine crumbs; press into the bottom of a greased 13x9x2 inch baking pan. Arrange apple slices on top of crumbs; sprinkle with lemon juice. Combine 1/3 cup sugar with cinnamon; sprinkle over apples. Bake at 375 degrees Fahrenheit for 20 minutes. Meanwhile, in a small bowl, combine remaining 1/3 cup sugar with the egg, evaporated milk, vanilla, nuts, and coconut. Spoon mixture over baked apples; bake for another 20 minutes or until golden brown. Cut into squares while warm.
Preheat oven to 350. Blend flour, baking powder, baking soda and salt in small bowl; set aside. Place peanut butter, margarine, sugar, brown sugar and vanilla in large mixing bowl. Beat butter mixture until creamy with electric mixer. Add eggs and mix until well blended. Gradually add flour mixture. Stir in morsels and nuts. Drop batter by rounded tablespoons onto an ungreased baking sheet, 1 1/2 inches apart. Bake 15-16 minutes. Cool 5 minutes on baking sheet; remove to wire rack and cool completely.
Heat a medium nonstick skillet over med-high heat. Add in 1 tablespoon olive oil and the sausage patties. Cook the patties 4 minutes on each side; then remove from the pan. Add another tablespoon olive oil to the pan; then add the bell peppers, onions, salt, pepper, and pepper flakes. Cook about 5 minutes or until the vegetables are tender but still have a bite to them. Pile the veggies on the patties and return pan to the stove. Add butter to the pan; let butter melt. Add 2 slices bread, top each with a slice of cheese, a sausage patty, some peppers and onions, another slice of cheese, then the remaining slices of bread. Press and cook patty melts 2 or 3 minutes on each side. Warm a cup of marinara sauce, pizza sauce, or tomato sauce in the microwave (1 1/2 minutes on HIGH). Cut sandwiches corner to corner and serve with sauce for dipping.
Place potatoes in large pot of cold salted water. Boil until tender, about 20 minutes. Drain. Return to pot; mash. Combine 3/4 cup milk and 1 tablespoon wasabi powder in small bowl. Stir to dissolve powder. Add milk mixture and butter to potatoes. Using electric mixer, beat potatoes until fluffy and smooth. Season potatoes to taste with salt and pepper.
Combine the cream and rosemary in a sucepan. Bring to a boil, redue the heat and simmer until reduced to 1/2 cup, about 15 minutes. Cook the ravioli in boiling, salted water until done, 6 to 7 minutes for the fresh and 8 or 9 minutes for the frozen. Drain and return to the pan. Strain the cream sauce into the pan. Squeeze 2 tsp. juice from the lemon and add to the pasta along with the salt and pepper. Toss. Serve sprinkled with the chives and parmesan cheese.
In a mixer cream together Smart Balance butter spread, eggs, milk, vanilla, salt, baking powder, cinnamon, lemon juice and both sugars. Slowly add oats and flour. When all ingredients are well mixed add coconut and blueberries. Drop by spoonfuls onto a cookie sheet coated with cooking spray and bake in a 350 degree F oven for 12 minutes.
Chop the broccoli florets into bite sized pieces and place in a medium sized mixing bowl. Add remaining ingredients and stir until well mixed. Refrigerate salad. Serve chilled.
Preheat oven to 400 degrees Fahrenheit. Thinly slice potatoes. Line an 8x8 greased pan with the potatoes. Mix ground turkey, garlic salt, pepper, and sage in a bowl. Brown seasoned meat and drain the meat well. Place seasoned meat on top of the potatoes. Mix egg and milk together. Pour egg mixture on top of potatoes and meat. Bake for 40 to 50 minutes. Sprinkle cheese on top of casserole just prior to removing casserole from oven, just long enough to melt it.
Preheat the oven to 350 degrees. Line a jelly roll pan with parchment or wax paper. Place the saltines neatly in the pan, not overlapping. The pan should hold 40 crackers pretty neatly. I break the last row in half to fit tightly. Melt the butter and add the brown sugar. Keep on med-hi to hi and stir constantly for 5 minutes exactly. BE AWARE that hot sugar is really fracking hot. Don't consider touching it. Pour the sugar mixture onto the saltines and spread out over all the crackers. I use a frosting spreader. Use a fork to move any wayward crackers back in line. Put in in the oven for 3-5 minutes. Pull out and let sit for a minute, then empty the bag of chocolate chips all over the top. Back in the oven for a minute, then spread out the now melty yumminess. Sprinkle some salt on top. This is optional. In some universes, I guess. Put it in the freezer for 30 minutes or let it sit out for hours. It's a pretty easy decision for me, really. Break up into cracker sized pieces. Hide in the closet and eat 10 pieces before letting anyone know you made them.
In a bowl, combine the flour, sugar, baking powder and salt. Work the butter into the dry ingredients with your fingers or a fork until the mixture resembles coarse sand. Add the milk and vanilla, stirring with a wooden spoon until the dough is smooth. Place the syrup and water in a large saucepan and bring to a boil. Using two spoons or a moistened ice cream scoop, shape the dough into about 12 balls; use about 30 ml (2 tablespoons) for each ball. Drop the balls one by one into the boiling syrup mixture. Cover, reduce the heat and simmer for about 15 minutes. Serve with the hot syrup and a scoop of vanilla ice cream. Note: The butter coats the flour, inhibiting gluten formation and giving the dumplings a crumbly texture. A similar effect happens with scones.
Remove Tips and Cut Wings In Half. Place all other ingredients in a shaker, mix well and shake to coat wings. Place wings on grill and grill until done.
Combine pretzel crumbs with butter, mix well, and pat into bottom and sides of a 9" pie plate. Chill about 1 hour. Soften ice cream slightly, spoon into shell and freeze until firm (at least 1 hour). About 20 minutes before serving, combine cherry filling and almond extract, spread over pie and return to the freezer 15 minutes. Remove pie; let sit at room temp about 5 minutes until just soft enough to cut into wedges. Alternative: Refrigerate cherry pie filling while pie freezes; mix w/ almond extract and spread on pie 5 minutes before serving.
Combine all ingredients in a large saucepot. Bring mixture to a boil; reduce heat and simmer 5 minutes. Ladle hot vegetables and broth into hot jars, leaving 1-inch headspace. Adjust two-piece caps. Process 40 minutes at 10 pounds pressure in a steam-pressure canner. Yield: about 7 quarts.
slice chicken into thin strips. in small dish or bowl, combine egg and hot sauce. then, in a gallon sized bag, mix bread crumbs and parmaesean cheese. placing up to 4-5 pieces at a time, place each chicken strip in the egg mixture and remove with tongs. then place each strip into the gallon sized bag and shake up the bag. in a large frying pan, put enough oil in the bottom to cover the bottom of the pan. place each chicken strip in the bottom of the pan and cook them until either golden brown or cooked all the way. repeat steps 4,5,and 7, until chicken is finished.
In a large bowl, combine all ingredients except chili sauce. Form into a golfball-size ball; place on a cookie sheet. Repeat with remaining mixture. Bake at 350F for 30- 35 minutes. Cool and freeze. TO SERVE: Saute frozen meatballs in a large frying pan for 2-3 minutes, then add chili sauce and heat for another 2-3 minutes. Pour mixture into an ovenproof dish and heat at 350F for 15 minutes (You can use a meat thermometer to confirm that the internal temperature has reached 325F).
Mix pasteurized cheese and peppers in 2 quart microwavable bowl. Microwave on HIGH 4 to 6 minutes or until cheese is melted, stirring after 3 minutes. Stir in sour cream. Serve with assorted veggies or chips.
Saute garlic and ginger in oil til brown. Add onion and cabbage. Saute until the cabbage is wilted. Add mixture to the raw meat, carrots, soy sauce, pepper, and 2 eggs. Mix. Make an egg wash with the remaining egg. Brush the edges of the egg roll wrapper. Put 2T of the filling in the wrapper. Roll up and fry at 375 degrees til brown.
Heat the oil and butter in a skillet. Add the onions and cook until soft and lightly browned. Remove the onions from the pan with a slotted spoon. Reserve. Slice the potatoes into 1/4 inch slices. Add to the hot pan and brown on both sides. Return the onion to the pan, toss and season. Serve warm.
Combine chicken and marinade ingredients and set aside for at least 20 minutes. Combine the Nuoc Cham ingredients and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside. Soak the vermicelli noodles in hot water for 3 minutes (or according to packet instructions), then drain and rinse under cold water to stop the noodles from sticking together. Heat the 1/2 tablespoon oil in a fry pan over medium heat. Remove chicken from marinade and place chicken in the pan and cook each side until dark golden brown and chicken is just cooked through, about 6 to 8 minutes. Remove from pan and set aside to rest for 5 minutes. Then slice into thin pieces. Divide the noodles between 2 bowls. Then either top or lightly toss through the vegetables and herbs and top with chicken pieces. Drizzle with a few tablespoons of Nuoc Cham Sauce and serve with lime wedges.
Heat a small skillet (non-stick is fine) over medium-LOW heat, and melt the butter. (It should not pop or crackle very much at all.). Crack your eggs into a separate bowl so as to avoid adding calcium to your dish (shells), and then pour them into the skillet. Sprinkle your salt and pepper over the top. Distribute your additives (tomatoes and cheese in this case) over the whites, doing your best to avoid the yolks. If you get some on there, it's not that big of a deal, but it could breach the yolk. Cover with a pan lid for three minutes for two eggs, four and a half minutes for three eggs. This will "baste" the eggs. You'll know they're done when the outside of the yolks turn pink. Simply slip the finished eggs onto a plate or into a large soup bowl, and you have a great egg breakfast without crispy edges or dry corners! Serve with toast, biscuits, or whatever other sopping device you prefer.
Lightly toast bread and spread with butter. Sprinkle with onion and top with sardines. Drizzle lemon juice and season with black pepper. Place under medium-low grill/broiler 2-3 minutes. (Watch carefully).
Flake the fish and stir in the mayo. Pass the crackers, veggies and bread to spread the fish on. This is wonderful for a cocktail party.
Brown burger and drain well. Add other ingredients, bring to a boil and simmer for around 30-45 minutes until turnips are tender.
Preheat oven to 400 degrees F. Cook the cauliflower in simmering water until tender. Use a slotted spoon to remove. Cut the cauliflower florets into bite size pieces. Return water to the boil and cook the pasta in the same water. Drain. Combine the melted butter, breadcrumbs and parmesan cheese in a bowl and set aside. Melt the butter in medium sauce pan. Add flour mixed with salt, nutmeg and pepper, using a whisk to stir until well blended. Slowly add the milk and cream, stirring continuously until blended. Simmer for 2 minutes or until it thickens, stirring constantly. Remove from heat and add the cheese, stirring until melted. Combine the pasta, cauliflower and cheese sauce and transfer to a buttered casserole dish. Top with the breadcrumb mixture. Bake for 20 minutes, until the breadcrumbs form a crispy crust.
Combine all ingredients in a large pitcher and chill for 8 hours or until candies are dissolved. Pour mixture into a large dutch oven and heat thouroughly. Serve hot.
Cut the roll of towels in half with a sharp knife. In a plastic container, mix the liquid ingredients very well. Add 1/2 of the paper towels, place lid on container and let sit for 10-15 minutes. Turn container over and let sit for another 10-15 minutes. When all the ingredients have absorbed, pull the brown paper out of the middle and then you can pull the wipes through the center.
Mix all ingredients together, using the cayenne pepper to your heat preference. Rub on a whole chicken for beer can chicken, or a rack of ribs. Makes about a half a cup of rub.
In a small bowl mix together cumin, thyme, paprika, garlic powder, salt and lemon pepper. Pat fish dry with paper towels. Rub spice mixture on both sides of fillets. In a large skillet set over medium heat, heat oil. Add fish fillets and cook until browned on both sides and fish is opaque in the center. Sprinkle with parsley and serve immediately with lemon or lime wedges.
In a large bowl or pitcher add the water, orange and lemon juice concentrates, cherry juice and bourbon, stir well. Cover and place in refrigerator for approximately two hours or unit very well chilled. Pour some of the mixture into a blender and add ice as needed for a slushie drink. Pour into a margarita glass and garnish with the lemon and/or orange slices and sprig of mint. Repeat with remaining juice in your bowl or pitcher.
In a food processor puree all of the ingredients until the dough comes together. Have ready 6 sheets of tin foil. Divide dough into 6 even parts. Take one of the mounds of dough and roll between your hands to form a long, slender log (like a hotdog). Wrap dough in tin foil, like a tootsie roll. Don't worry too much about shaping it, it will snap into shape while it's steaming because this recipe is awesome. Place wrapped sausages in steamer and steam for 40 minutes.
Whisk together sauce ingredients. Heat sauce in a large skillet over medium-high heat until simmering. Add shrimp; cook just until they are pink and opaque, about 3 minutes per side.
In a large heavy bottom pot on medium heat, heat up the olive oil, add the garlic, onion, pepper, carrot, celery, and mushrooms cook allowing them to soften about 5 minutes. Add Chianti and simmer for 5 minutes. Add 1/2 the parsley, meats, mix everything together breaking up and cook over a gentle flame until the meat has changed color. Add Worcestershire sauce, Italian seasonings, red pepper flakes, basil, tomato puree, diced tomatoes, and paste. SIMMER gently for half an hour and season to taste with salt and black pepper. Be sure to stir not to burn this rich thick sauce. If the mixture is dry add a little more olive oil, some vodka, or tomato puree. Serve over pasta, topped with parmesan cheese and remaining fresh parsley to garnish.
Spray a 13 X 9 X 2 inch baking pan. Flatten each biscuit with a rolling pin. Add 1 heaping tablespoonful of sweet potato to the center of each biscuit; fold in half and crimp the edges to seal. Lay in pan appx. 8 per side. You can overlap them. Combine butter, sugars, cinnamon, and water in a saucepan and bring to a boil; pour over biscuits. They may float, but they will settle. Bake@ 350F, uncovered, 35-45 minutes until golden brown.
Combine water, onion, celery, and carrots in a Pyrex bowl. Nuke for 10 minutes @ 60%. Add Ramen Noodles. Nuke for 3 minutes @ 60%. Add Sardines with their tomato sauce. Add the Tapatio hot sauce to taste, stir well. Serve with a crunchie salad and a glass or three of Chianti.
Mix the first 4 ingredients in a saucepan. Cover and bring to boil. Remove from heat and let stand. Wash, core, and quarter tomatoes. Drain in a colander, discarding liquid. Place tomatoes in a large pot. Add onion and cayenne. Bring to boiling. Cook for 15 minutes, stirring often. Put mixture through a food mill; discard seeds and skins. Add sugar to the tomato juice. Bring to boil and simmer for 1 1/2 to 2 hours or until reduced by half (measure depth with a ruler from start to finish). Strain vinegar mixture into tomatoes, discarding spices. Add salt. Simmer for about 30 minutes or until it reaches desired consistency, stirring often. Water Bath Canning-------------. Prepare ketchup as above. Pour hot ketchup into hot, clean pint jars, leaving a 1/2 inch head space. Wipe jar rims clean. Adjust lids. Process in boiling water bath for 10 minutes (start timing when water boils).
Equipment You Will Need: 2 - 9 inch round cake pans. sifter. large mixing bowl. measuring cups. measuring spoons. wooden spoon. electric mixer. small bowl. rubber spatula. toothpicks. 2 cooling racks. oven mitts. metal spatula. Directions: Grease and flour the cake pans. Pre-heat the oven to 350*F. Measure out the sifted four, baking powder, salt and sugar and mix together in the large bowl. Add the melted butter and the milk to the flour mixture and stir with the wooden spoon. Beat the mixture for 1 minute with the electric mixer. Break the eggs into the small bowl. add them with the vanilla to the cake batter, then beat with the mixer for another 3 minutes, constantly scraping down the sides of the bowl with the rubber spatula. Pour the cake batter evenly into the two cake pans. Bake for 25 - 30 minutes. Test the cakes with a toothpick. When they are done, use oven mitts to take them from the oven. Let them cool in the pans for 10 minutes. Slide the blade of the metal spatula around the edges of the cakes to loosen them from the pans. Place one of the cakes on a cooling rack. Place a second cooling rack on top. Hold the two racks together and flip the whole thing over. The cake is now upside-down on the rack. Gently lift off the pan and transfer your cake to a plate. Repeat with the other cake. Let the two layers cool completely before frosting.
In large punch bowl, stir together the eggnog, milk, orange juice concentrate and sugar. Float scoops of ice cream in the eggnog mixture. Sprinkle with nutmeg.
In a large saucepan, parboil potatoes for about 10 mins - you don't want them to be too soft. Drain and put to one side. In a large, nonstick frying pan, heat olive oil and add potatoes. Cook for 5 mins, giving them a stir occasionally. Add more oil if they become too dry. When they start to brown slightly on the edges, add the chili and garlic and cook for a further few minutes Be careful not to burn the garlic. At the last minute, tip in the parsley, stir well, and then transfer the piping hot potatoes onto a serving dish.
Vegetables -- In a medium size sauce pan, heat to medium and add the butter. Then add in the onion, garlic and saute 1-2 minutes. Add in the zucchini and cook just another minute until the zucchini begins to slightly soften. It only takes a minute or less. Remove the vegetables immediately to a bowl and cover to keep them warm. Scallops and Shrimp -- Add the wine and vermouth to the same pan and bring to a light boil (medium / medium high heat). Add the shrimp and scallops and cook 1-2 minutes. Once the shrimp begin to turn pink and curl immediately take off the heat and use a slotted spoon and remove the shrimp and scallops to the bowl with the zucchini and onion. Cover with foil to keep warm. Sauce -- Return the pan back to stove and add the cream to wine and vermouth sauce and bring to a boil. Reduce the heat to medium and simmer about 10-12 minutes until reduced by half. This is the perfect time to cook your pasta. Once the sauce is finished, remove from the heat and add in the lemon zest and lemon juice. Add the sauce to the bowl with the vegetables and seafood and toss well. The sauce will heat everything back up. Pasta -- As the sauce cooks, make your pasta according to package directions. Drain well. Finish -- In a large serving bowl or serving platter, toss the pasta with the seafood sauce. Season with the dill, salt and pepper to taste. Serve -- Garnish with some fresh dill and lemon slices. Serve some crusty bread and if you want some fresh greens for a salad. ENJOY!
In a large Dutch oven, melt butter over medium-high heat; cook onion, celery and garlic until softened. Add green and red pepper, bay leaves, oregano, thyme, salt, pepper and cayenne. Cook until all softened and remove from pot. Add sausage to the pot and start to brown; add chicken. When they are starting to brown well, add vegetables back to the pot. Add rice and stir well. Add tomatoes, tomato sauce and stock; bring to boil. Stir in shrimp. Bake, covered in a 375 degree oven for 40 minutes or until rice is tender. Discard bay leaves. Sprinkle individual servings with parsley and green onions.
Remove bags of liver and neck from hens, rinse hens and pat dry. Rub skins with oil. Season hens inside& out with salt,pepper and oregano, set aside. Stuffing: Make stuffing by heating butter till bubbly (do not burn). Add onion and celery and cook for 1 minute. Stir in bread cubes, oregano, celery salt, pepper and water. Loosely stuff each hen with 1/4 of the stuffing. Place stuffed hens in a roastin pan and cook at 450 degrees for 20 minutes. Reduce heat to 350 and roast for another 30 to 40 minutes or until juices run clear when thigh is pricked with a fork. Place on warm serving platter. Sauce: Skim off exces fat from juices in pan, add water and butter. Simmer for 2 miutes, season to taste and serve with hens.
Grease bundt pan. Cut biscuits into quarters. Mix sugar and cinnamon together and shake biscuits in sugar mixture. Put one layer of pecans, a layer of biscuits, and continue layering until all ingredients are gone. Hint: End with pecans for a better finishing layer. Melt brown sugar and butter together and pour over the dish. Bake in 325 degree oven for 30 - 35 minutes. Enjoy!
1. Put olive oil in pan on MED/HI. 2. Crack eggs in bowl and in a seperate bowl place sesonings and bread crumbs. Dip the chicken in the egg and then rub with coating. 3. Place coated chicken in pan and cook until crisp but not burnt on both sides. 3. Remove the chicken from the pan and place on a serving plater. Reccomended with a salad and mashed potatoes. Enjoy.