HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees. Mix first 5 ingredients throughly in large bowl Mix in cubed Swiss or Baby Swiss Cheese. Mix in drained crab meat. Pour mix into an unbaked pie shell. Cook for 30-45 minutes at 350 degrees. Add parsley or other garnish if desired. Serve warm.
In a mixing bowl, beat together sugar and egg. Add milk, sour cream and oil. In another bowl, combine flour, baking powder, baking soda and salt. Add to wet ingredients just until blended then fold in cranberries and orange zest. Pour batter into greased or paper-lined muffin cups. Bake at 375 degrees for 15 to 18 minutes or until muffins test done. Remove muffins from cups to a wire rack. Let cool before frosting.
Melt honey and peanut butter together in microwave. Add dry powdered milk and knead well. Roll out on wax paper. Cut in strips and roll. Wrap in wax paper to store.
Combine marinade ingredients well. Pour over chicken, bell pepper and onion. Marinade for one hour. Alternate meat and veggies on skewers. Broil or grill until done (juices run clear). Note: If using wooden skewers, soak in water 20 minutes prior to use so they won't burn.
Remove chicken meat from bones and shred or slice. Whisk together mayonnaise, onion, ketchup, vinegar, relish, caraway seeds (if using), 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add coleslaw mix and stir to coat. Transfer to a shallow serving dish and top with chicken.
Heat the butter and oil in a skillet over medium-high heat. Add the onion and sugar, cook for 20 minutes or until onions are caramelized, stirring regularly. Season with salt and pepper to taste. As the onions are caramelizing, heat the cream cheese in a pot until soft and warm but not melted/cooked. Cook the hot dogs according to the package directions and toast the buns. Spread cream cheese on each warm bun. Top with a hot dog and onions.
Preheat oven to 375 degrees F. Beat butter, sweetener, and vanilla in large mixer bowl. Add the egg and beat well. Mix flour, baking soda and salt in a separate bowl, then gradually beat into the butter mixture. Stir in chocolate chips and nuts. Drop by rounded tablespoon onto silicone baking sheets. Bake for 9 to 11 minutes or until golden brown. Let stand for 2 minutes, then remove to wire racks to cool completely. To make bar cookies. Prepare the dough as above, then spread it into a greased 15"x10" jelly-roll pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Cut into bars and serve.
Heat up a non-stick skillet. Place 1 tablespoon canola oil in heated skillet. Saute sliced mushrooms on medium heat until browned and soft. Take off heat and set aside. Grate the Gruyere cheese, set aside. Chop the green onions; set aside. Pour 1 tablespoon canola oil into a quiche pan (or deep pie pan) and spread inside the bottom and sides; set aside. In a small mixing bowl, add eggs, milk, mayonnaise, cornstarch and Tabasco sauce. Mix using a whisk until smooth. Arrange crab, cheese, green onions and mushrooms in the quiche pan evenly. Pour egg mixture into the pan. Bake in a 350°F oven for 35-40 minutes, or until a knife inserted into the center comes out clean. Let cool 5-10 minutes, slice and serve.
Preheat oven to 300*F. Remove crust from bottom of one round 16 ounce sourdough or whole grain bread loaf. Slice the bread horizontally in 3 equal round layers. Save the top layer for another use. Set aside remaining 2 bread portions. In a 2 quart square baking dish beat together the eggs, milk, sugar and vanila; set aside. In a large nonstick skillet or on a griddle, melt 1 tbls. butter over medium high heat. Dip the bottom slice from the loaf into the egg mixture; let bread soak about 1 minute each side. add soaked bread round to skillet. Decrease heat to medium. Cook about 5 minutes or until golden brown, then carefully turn bread slice once. Place on a baking sheet and keep warm in oven. Repeat with remaining 1 tbls. butter, second bread round, and egg mixture. Meanwhile, slice the strawberries and place in a large bowl. In a small saucepan melt the strawberry preserves; pour over berries and toss to coat. Set mixture aside. In a chilled mixing bowl combine whipping cream, whipped cream cheese, sugar, and vanilla. Beat until soft peaks form. Place bottom of bread loaf on a serving platter. Top with 1-2 cups of the strawberry mixture. Top with second bread round. Top with some of the whipped cream mixture and remaining strawberry mixture. Cut carefully into wedges. Serve immediately. Pass remaining whipped cream mixture. Enjoy!
Cut drained tofu into small cubes. Drain syrup from the pineapple, retaining 1 tbsp of it.Dissolve cornflour in this. Stir in sherry and soy sauce.Add tofu and let stand for 15 minutes. Heat oil in a wok and stir fry the marinated tofu till the liquid has been absorbed.Remove and drain. Add a little more oil and stir-fry the green onion, bean sprouts and pineapple for 1 minute. Add tofu, cook for 2 minutes. Serve with boiled rice.
Season the roast with black pepper and garlic powder (do not season with salt). Heat oil in a skillet or pot over medium-high heat; add in roast and brown on all sides. Place the onion soup mix, broth and Worcestershire sauce into the slow cooker; mix to combine. Add in the browned roast and turn the roast a few times to coat in the broth mixture. Sprinkle the veggies around the roast. Cover and cook on LOW setting for 8-10 hours.
Mix all ingredients. Pour batter into greased and floured 8x8 pan. Bake at 400°F for 5 minutes, then lower oven to 350°F and bake for another 20-25 minutes, or until cake tester comes out clean and top is lightly browned.
Preheat oven to 375°F Line 12-cup muffin pan with paper liners or silicone liners, or butter generously. In a blender or food processor or with an immersion blender, puree 1 cup of the mango. Cut remaining mango into 1/4 inch cubes. In a large bowl, combine all-purpose and whole wheat flour, 1/4 cup of the coconut, baking powder salt and baking soda. In another bowl, whisk together pureed mango, sugar, egg, milk, and butter. Pour over dry ingredients and sprinkle with cubed mango; stir just until moistened. Spoon into prepared muffin pan. Sprinkle tops wiwth remaining coconut. Bake for 20-25 minutes or until tops are firm to the touch. Let cool in pan for 15 minutes. Transfer to rack to cool completely. COOKING TIP: Fresh or frozen mango works well in these muffins. Use a very ripe, fragrant and slightly soft fresh mango. If using frozen, be sure to let it thaw completely and drain off the liquid before measuring. FOR THE ADVENTUROUS: Replace half of the mango with papaya and add 1/2 cup chopped macadamia nuts to the dry ingredients:
Bring sugar and water to a boil over medium heat. Let boil about 10 seconds and remove from the heat, let it cool. Add vanilla, almond extract, and coloring, stir well. Keep in the refrigerator.
Preheat oven to 375°F. Mix dry ingredients. Add liquid ingredients and mix until smooth. Fold in blueberries. Line muffin pan with paper liners. Fill each muffin paper to about 3/5 full. Bake for 20 minutes or until muffins are golden brown. Cool on rack.
You can add 4 doses of Buried Treasure brand liquid vitamin & mineral supplement (again, optional- I add this to make it more like pediasure for total nutrition.) Put all ingredients into a blender and puree on highest speed. Makes about 2 quarts.
In blender place vinaigrette ingredients. Cover and process 15 to 20 seconds until smooth. Pour in container, cover and refrigerate up to 2 days. Let stand at room temperature about 1 hour before serving. In large bowl, stir together apples, celery and cranberries. Divide evenly among 8 lettuce lined salad plates. Top each salad with cheese and walnuts. Sereve with cranberry vinaigrette.
Boil rice in plenty of salted water until cooked. Rinse, drain and spread the rice to cool. Do this at least two hours ahead, or preferably, leave overnight in the fridge. Combine eggs with sesame oil and salt, and put aside (see below). Heat wok or large frying pan over heat until hot. Add oil, and wait until it is very hot and slightly smoking. Add the onions, ginger, shrimp paste, garlic, and pepper, and stir-fry for 2 minutes, squashing the shrimp paste as you go. Then add chicken and shrimp and stir-fry for a further 2 minutes. Add rice and continue to stir-fry for 3 minutes. Now add the chilli bean sauce or sambal oelek, oyster sauce and ketjap manis/dark soy sauce and continue to stir-fry for 2 minutes. Finally, add egg mixture and continue to stir-fry for another minute. Alternatively make 2 thin omelettes from the egg mixture ahead of time and cut into strips. These can then be used as garnish on the finished dish. Turn onto large serving platter and garnish with the spring onion and fresh cilantro, and serve hot.
Mix all the filling ingredients together reserving 1/2 cup of mozzarella for the top of the lasagna. Put 1/2 cup of sauce in the bottom of an 8 x 8 brownie pan or casserole dish (use glass or ceramic). layer noodles over sauce and spoon 1/3 of the cheese mixture onto the noodles and then spoon on more sauce. Layer noodles for the second layer in the opposite direction, add 1/3 of the filling on top and then more sauce. Repeat until the pan is full. Cover the top layer of noodles with remaining sauce and 1/2 cup of mozzarella cheese. Cover with plastic wrap and store in the refrigerator for up to 2 days. To Bake: Remove the lasagna from the fridge 1/2 hour before baking. Remove plastic wrap and cover the dish with foil. Preheat the oven to 350 and bake about 45 minutes to an hour until the lasagne tests hot. If you like a crunchy top just uncover for about 15 minutes.
Trim crusts from bread and cut slices into 1/2" dice, put in large bowl and add milk and tomato puree, let soften while preparing vegetables. In skillet heat oil, saute onions until softened, add bell peppers and garlic, increase heat and saute until peppers are softened but still brightly colored and onions are golden. Mix bread in bowl, add vegetables, meats, and remaining ingredients except bacon. The meatloaf can be made a day ahead and refrigerated at this point. Form loaf on rimmed baking sheet, arrange bacon crosswise over meatloaf and tuck edges underneath, bake at 375° for 70 minutes or until internal temp is 180°F, remove from oven and pour off grease, let stand 10+ minutes before slicing.
Mix together the mayonnaise, curry powder, mustard, and cayenne together in a small bowl and set aside.(If you don't have lemony mustard, a squirt or two of lemon juice will add a nice zing). In a mixing bowl combine chopped eggs, celery, onions, and shrimp and season with pepper (I don't add salt as I feel the shrimp adds enough salt flavor, but that is a personal thing). Stir in the dressing and mix thoroughly - cover and refrigerate, the taste improves as it has a chance to blend. **If you do not have hard cooked eggs on hand, put eggs in pan with cold water, a pinch of salt, and a tablespoon of white vinegar. Once water comes to boil, cover, turn off heat and let simmer 20 minutes. Cover eggs with ice water for 10 minutes, drain, crack, and peel.
Heat the vegetable oil in a large, heavy bottomed skillet or wok, until hot. Add the crushed garlic to the skillet or wok and cook for a few seconds. Add the bean curd in batches and stir-fry over gentle heat, until golden on all sides. Remove with a slotted spoon and keep warm. Add the onion, carrot, celery, red bell peppers, snow peas, broccoli, and green beans to the pan and stir fry for about 2-3 minutes, or until tender but crisp. Add the oyster sauce, tamarind concentrate, fish sauce, tomato paste, soy sauce, chili sauce, sugar, vinegar, and star anise, mixing well to blend. Stir-fry for another 2 minutes. Mix the cornstarch with the water and add to the pan with the stir-fried bean curd. Stir-fry gently, until the sauce boils and thickens slightly. Transfer to warm plates and serve immediately.
Mix all ingredients together and serve with Teddy Graham Cookies for dipping- is delicious either chilled or room temperature! I like to mix up three of the Teddy Flavors for variety- my choices being honey, chocolate, and chocolate chip. YUM!
Mix soy sauce, splenda, cornstarch and crushed red pepper: set aside. Heat oil in skillet over medium-high heat. Cook onion, and pepper in oil 2-3 minutes or until crisp-tender. Stir in soy sauce mixture and add shrimp. Cook 3-5 minutes or until shrimp are pink and firm and sauce is thickened. Great served over rice (not included in points!). ENJOY!
Preheat oven to 350*. Grease several baking sheets or spray with nonstick spray. In a medium bowl, with electric mixer on medium speed, beat together the flour, baking soda and salt, set aside. In a large bowl with eletric mixer on medium speed, beat together the butter and brown sugar until well blended and fluffy. Add the eggs, vanilla and beat until evenly incorporated. Lightly beat in half of the flour mixture. Add the sour cream and beat until well blended. Stir in the remaining flour mixture and a generous 3/4 of the pecans.if using.until evenly distributed. Using a heaping 1/8 measure or coffee scoop, drop the dough onto the baking sheets into evenly shaped mounds. Space them about 2 1/2" apart. Using a greased hand, pat down the cookies until flattened on top. Bake cookies, one sheet at a time, in the upper third of the oven for 9-12 minutes, or lightly tinged with brown at the edges and barely firm when pressed in the center. reverse the sheets from front to back halfway through baking to ensure even browning. Transfer the sheet to a wire rack and let stand until the cookies firm up slightly -- 1-2 minutes. Using a spatula, carefully transfer the cookies to a wire rack. Let stand until completely cooled. FROSTING" In a medium saucepan,melt the butter over medium high heat. Bring to a boil and gently simmer, stirring occasionally until it smells very fragrant and turns slightly golden.about 3 minutes. watch carefully,.Stir in brown sugar and cook, stirring for 1 minute more. Stir in 2 1/2 tbls of hot water and the corn syrup until the mixture is well blended and the sugar dissolves. Vigorously stir in the powdered sugar and vanilla until well blended and completely smooth. Set the frosting aside, stirring occasionally until it cools and stiffens, just enough to spread.2-4 minutes. Set the wire racks with cookies over wax paper to catch drips. Using a small wide bladed spatula, generously top the cookie tops with frosting. If pecans were added to the dough, sprinkle a few of the remaining scant 1/4 cup of the pecans over the top of each cookies before frosting sets. If at any point the frosting stiffens too much to spread, stir in just enough hot water to make it spreadable.Let the cookies stand until the frosting sets, about 45 minutes. Store in a single layer with wax paper in an airtight container for up to 1 week or freeze for up to 1 month.
Cook spaghetti as directed on package. Drain. Heat butter in a large skillet until melted. Stir in flour, salt, and pepper. Stir constantly until smooth and bubbly. Remove from heat. Stir in chicken broth and half & half. Heat until boiling, stirring constantly. Boil and stir 1 minute. Stir in spaghetti, chicken, & grated parmesan cheese. Pour into a greased 9x13-inch pan. Top with fresh shredded parmesan cheese. To serve immediately: Bake at 350°F for about 30 minutes until bubbly. Or to freeze for another day: After topping with the parmesan cheese, do not bake right away. Cover dish with plastic wrap and freeze. Thaw completely and bake as directed on serving day.
Grease loaf pan. Heat oven to 350°F. In bowl, combine sugar, nuts and cinnamon. Separate dough into 6 biscuits. Cut each biscuit in half; roll into balls. Dip each ball in margarine. Sprinkle 1 tbsp cinnamon mixture into prepared pan. Layer biscuit balls, remaining cinnamon mixture and preserves in pan. Bake 35 to 45 minutes or until golden brown.
Whisk milk and pudding mixes for 30 seconds in a large mixing bowl. Add lemonade and whisk for another 30 seconds until thick. Gently stir in cool whip. Spoon into crust. Refrigerate for 4 hours or until set. Garnish with lemon slices.
Combine beef, ginger, garlic, onion, paprika, chilies and salt in a bowl, making sure beef is well coated. Heat oil in a large saute pan over med high heat. Add beef mixture, and cook stirring frequently, until lightly browned, 2 to 3 minutes. Stir in kale, cover and reduce heat to med low. Cook, stirring occasionally, until wilted and tender, 5 to 7 minutes. Uncover, and raise heat to med high. Add stock and cook stirring and scraping bottom of pan, for 1 minute. Season with pepper.
Heat oven according to package directions and cook until crisp. While fries bake, in a small bowl, combine dry seasonings and just enough oil to make a thin dressing (approximately 1-2 tbsp.). When fries are done, toss immediately with oil and herb mixture. Drain any excess oil and serve immediately.
Combine cooked & drained spinach, vegetable soup mix, sour cream, mayonnaise, chopped green onions & diced water chestnuts. Mix well. Place in airtight container and chill in refrigerator overnight to allow flavors to blend. When ready to serve, hollow out loaf of Hawaiian bread, leaving just large enough hole to hold the dip. Spoon spinach dip into bread bowl and serve with remaining bread, cut into cubes and crackers.
Beat together butter (or margarine) and sugar. Add eggs, one at a time, beating well after each addition. Add other ingredients (except pie filling)& combine thoroughly. Spread about 1/2 the batter in a 10x15x1" cookie sheet that has been lightly sprayed with cooking spray (pan must have at least 1" sides). Place pie filling on top of batter; top the pie filling with remaining 1/2 of batter, spreading it out so that most of the fruit is covered. Bake at 350 for 40-45 minutes. Let cool in pan on wire rack. Frost with powdered sugar icing, if desired.
Place all the ingredients in a large pot with 3-4 quarts of water. Cover and simmer about 1 hour. Strain. Variations: You can make this recipe in the slow cooker, which I almost always do, on low for 6 hours or on high for 4. This broth freezes very well. Keep it on hand in different sized portions for any recipe that calls for stock. Simply defrost in microwave for a few minutes before adding to another recipe. You can add more vegetables and herbs, if you wish, but make sure to add more water if you increase the amount of veggies. This recipe will make about 16 cups of stock. Easily double the recipe for more.
In a large zippered plastic bag, mix the first nine ingredients well, add loin. Seal bag and turn to coat meat. Refrigerate overnight. Prepare grill for indirect heat. Drain marinade. Grill loin over indirect heat for 1 1/2 hours or until meat reaches 160 degrees. Let rest for 10 minutes before slicing.
Place butter, maple syrup, garlic, lemon juice, soy sauce, ginger (if using) and black pepper in a saucepan; heat until the butter has melted (about 2 minutes) stirring constantly, then cool to room temperature. Brush each and both sides of the steaks VERY generously with the soy sauce mixture, reserving some to brush on the fish while grilling. Place into a shallow glass dish, cover and refrigerate for up to 4 hours. Lightly oil the grill grate. Cook the fish for about 5 minutes per side brushing with remaining sauce (discard any remaining sauce).
Strip the kale, wash, and boil for about 1 hour. Drain, and mince very fine. Use a large pot; place potatoes in it and half cover with water. Add kale, fat, and salt. Simmer. cover and cook for 30 minutes, or until mixture is rather dry. Serve with knackwurst on top of kale and potatoes.
Preheat oven to 425°F Heat oil in a large oven-proof skillet over high heat. Sprinkle chicken pieces with salt and pepper and brown in oil until skin is crisp, about 6 minutes per side. Transfer chicken to a plate and reduce heat to medium. Drain all but 2 Tbsp drippings from skillet. Add shallots and cook, stirring, until beginning to brown. Add garlic and stir for 30 seconds. Add sherry, boil until reduced by half. Then add chicken broth, orange juice and grated rind. Boil one more minute. Return chicken pieces to pan, skin side up. Arrange orange wedges and olives around chicken, and place some shallots atop the ckicken. Bake uncovered for about 20 minutes, until done through. Place chicken on a platter. Bring juices to a boil on the stove and stir in the honey, to thicken, about 5 minutes. Pour the sauce, oranges, olives, and shallots over the chicken and serve. Great with rice or cous-cous and lightly sauteed greens.
Preheat oven to 375 degrees. Cream the shortening and sugar in standup mixer. Add pumpkin and egg. Stir slightly to incorporate. Combine flour, baking soda, cinnamon and salt. Mix this into the creamed mixture. Gently stir in the butterscotch morsels, walnuts and raisins. Spoon the cookie dough onto ungreased cookie sheets. Bake 10-12 minutes. For the frosting, combine butter, milk and brown sugar in a saucepan and cook until sugar is dissolved. Let cool. Then stir in confectioners' sugar and vanilla. Let cool a bit (don't let it get hard!), then frost cookies.
In a medium saucepan, combine sugar, cocoa powder and cornstarch. Add milk and vanilla. Turn on burner to medium-high. Stir mixer constantly with a whisk. Pudding will come to a boil and thicken. Remove from heat and divide into four bowls/cups. Let cool, then refridgerate. Options: top with mini m&m's. Or fat free whip cream. Or put bowls/cups into freezer to make ice cream (add popsicle sticks to make pudding pops!).
Lightly butter pie pan and set aside. Combine nuts, brown sugar, and flour in the container of a food processor; process in a number of long bursts until the nuts are very finely chopped. Transfer the mixture into a big bowl. Run your fingers through the mixture, breaking up any bigger pieces the machine may have missed. Stir in the graham cracker crumbs, cinnamon, and salt. Add in the butter and mix well. Mix first with a fork, then with your hands, and rub everything together thoroughly to form evenly dampened crumbs. Spread the crumbs evenly and loosely in the pie pan, pressing them into the bottom and up the side. Refrigerate 5-10 minutes. Place on the center oven rack in a 350° oven and bake 7 minutes. Let cool on wire rack before filling. For ice cream pies or other icebox pies, refrigerate the thoroughly cooled pie shell for 10 minutes before filling.
Preheat oven to 375°F. Crush Fiber One in a blender or food processor to a fine consistency. Place crumbs in a small container with a lid. Add seasoning to crumbs and set aside. Cut cheese sticks in half and place in a small bowl. Pour egg over the top and swirl to coat the sticks. Transfer the sticks one at a time to the crumb container and shake to coat. Repeat for each stick. Return the sticks to the egg container and coat them again carefully. Return them to the crumb container again and lightly shake once again. Place sticks on a baking sheet sprayed with non-stick cooking spray. Spritz the tops of the cheese sticks with the spray as well. Bake for 10 minutes or until the first sign of cheese melting. Serve with warm marinara sauce if desired.
Mix together your seasoning mix. Place your crackers into a large bowl. Pour the seasoning mix over the crackers. Stir well to coat the crackers, so the oil doesn't just soak into the crackers in the bottom of the bowl. Serve and Enjoy! Store in a resealable container.
Melt oleo in skillet. Stir in all ingredients except pecans. Add pecans and stir till well coated. Place in a long pan in 300 degree oven for 30 minutes. Stir frequently.