HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring the syrup and sugar to a boil in a sauce pan. Remove from heat and add peanut butter, mix well. In a large mixing bowl mix the syrup mixture and cereal together, starting with 8 cups of cereal and adding the additional cup if needed. Press mixture into a 9x13-inch pan. Melt chocolate chips together in a small saucepan on the stove or place the chips in a micro safe bowl, microwaving them on MED for about 2 minutes. Remove and stir until smooth. Spread the chocolate on top of squares. Let set at room temperature for a couple of hours, cut into squares and store at room temp in an air tight container. If stored in the fridge they will become VERY hard.
Wash garbanzo beans. Soak overnight with 1 tablespoon salt in enough water to cover beans. Drain the salted water from the beans. Place beans in 4-quart soup kettle; add 2 quarts of water and ham and beef bones. Cook for 45 minutes over low heat, skimming foam from the top. Fry salt pork slowly in a skillet. Add chopped onion and saute lightly. Add to beans along with potatoes, paprika, and saffron. Add salt to taste. When potatoes are tender, remove from heat and add chorizo. Serve hot in deep soup bowls. Serves 4.
In lagre mixing bowl add ingredients listed. mix well. Put into a casserole dish and bake for 1 hour at 350 degrees.
Combine chicken broth, potatoes, cabbage, leek, onion & carrots in a 4 qt slow cooker. If you are using polish sausage, also add at this time. Stir in salt, pepper, caraway seeds & bay leaf. Cover & cook on low 8-10 hours or 4-5 hours on high. Remove & discard bay leaf. Combine some liquid from slow cooker with sour cream in a small bowl. Add mixture to slow cooker; stir. If using bacon instead of polish sausage, stir in bacon.
Combine first 4 ingredients in a large bowl. Add eggs and vanilla, stirring until blended. Stir in butter, coconut, and pineapple. Pour into unbaked pastry shell. Bake at 350 degrees for 1 hour or until set, covering with aluminum foil after 40 minutes. Cool on a wire rack.
In an 18 qt electric roaster, layer ingredients in order listed. Cover with water (plus an extra inch or two), cover pot, and cook at 250F for about a day and a half. (We put it up on Thursday night, and check the water levels again on Friday morning and Friday afternoon.). Eat with lots of pickles, and a good shot (or 2? or more?) of vodka. Shabbat Shalom!
Dice both apples into small pieces and leave skin on. Add celery, craisans and walnuts. Add as much vanilla yogurt as you desire. Chill and serve.
In a large pot, bring 10 cups of water to a boil. Add macaroni, bring to a boil, then simmer on medium-high heat until al dente (a little less than fully cooked). Set aside 1/2 cup of pasta water. Drain pasta and immediately rinse with cold water. In the same pot used for the macaroni, melt butter and add flour. Whisk until mixture looks like a paste and is light beige in color. Slowly pour in evaporated milk while whisking, and continue until fully incorperated. Simmer and stir for another 3-4 minutes for sauce to thicken Stir in nutmeg, mustard, and salt. Remove from heat and add cheese and pasta water. Continue stiring until cheese is fully melted. Pour macaroni back into and stir until fully mixed with sauce. (This step is for topping.) Break apart bread in large peices and pulse in food processor with melted butter until bread is in small crumbs. Mix with cheese and cayenne pepper and set aside. Pour macaroni mixture into a 9x13 casserole dishes and spread bread/cheese mixture over the top. Bake for 25 minutes at 350 degrees. Remove from oven when top is slightly browned and let sit for 10 minutes before serving.
Mix dry ingredients and cut inthe shortening, use either two knives or a pastry cutter. Cut shortening until the flour mixrure resembles coarse crumbs. Use a fork& stir in the milk& mashed potatoes. Tranfer to a lightly floured board and knead 8-10 times. Put the dough on an ungresed baking sheet and pat with hands into a round shape until it is apprx 1 1/2" thick Mark triangular serving slices by cutting into the dough appr 1/4". Brush with milk bake in 450F oven for 15-20 minutes or until golden. Serve with butter and fresh home made jelly or jam.
Mix soup, sour cream, garlic salt and pepper. Set aside. Place chicken breasts in a greased 13" X 9" baking dish. Place 2 pieces of dried beef on top of chicken. Place 2 strips of bacon on top of dried beef. Pour soup/sour cream mixture on top. Make sure bacon and chicken are covered. Bake at 350° for 1 hour. Serve with rice.
Preparation: In a heavy saute pan, place whole butter. When lightly starts to smoke, add diced apples, ginger and brown sugar. Cook for 5 minutes, then add chili powder, tequila and apple cider. Cook for 15 more additional minutes or until apple cider has reduced completely. Season with salt and lime juice to taste.
Peel and core pineapple, cut into 2 inch chunks. Puree in food processor with steel blade until smooth and foamy (1 minute). Strain into shaker or pitcher, saving 1/2 c juice. Add lemon, lime, and pineapple juices. Add tequila, triple sec, and 1 cup crushed ice. Stir or shake thoroughly, 20 to 60 seconds. Divide 1 cup ice into sugared glasses, pour mix over. Serve immediately.
Cook Penne pasta according to packaging instructions (add salt.) Drain and set aside. Use a meat tenderizer to pound the meat to an even thickness (about 1/2 to 3/4 inch.) Cut the chicken breast in half, length wise. For breading the chicken breasts, combine flour, italian seasoning, salt, black pepper. Dredge chicken breasts on both sides with the flour mixture. In a large skillet, over medium heat, heat olive oil and butter then saute the chicken on both sides, 3-5 minutes per side or until it turns golden brown. Remove the chicken from the pan and slice chicken into thin, bite-sized pieces about (3/8" thick.) Set aside. Remove as much of the cooked oil from the skillet and replace with fresh olive oil reserved for the sauce. Add minced garlic, sun-dried tomatoes, and artichokes. Stir for about 2 minutes. Sprinkle the pan with the flour reserved for thickening the sauce. Stir until all ingredients are covered with flour, about 30 seconds. Add the white wine and bring it to a boil. Once boiling, lower the heat to low medium and simmer for 2-3 minutes. When much of the wine has evaporated or the sauce starts to thicken,raise the heat to medium and add the cream and stir for 30-45 seconds until well incorporated. Add the parmesan cheese and stir to incorporate all the ingredients (cheese melts into the sauce). Add the green peas and stir for about three minutes. Add the sliced chicken and the pasta to the pan and mix with the sauce. Make sure the pasta is thoroughly coated with the sauce. Enjoy.
Heat oil in a skillet; saute the onion, peppers, and potatoes over medium heat for 4 minutes. Combine broth and Worcestershire; pour over vegetables. Cover and cook 10 minutes until potatoes are tender, stirring occasionally. Uncover and cook until liquid is absorbed, about 3 minutes.
Lay potatoes on the bottom of pressure cooker, then mushrooms, then chicken breast on the top. Combine rest of the ingredients in a bowl, and then pour over chicken breast. Close lid securely with pressure regulator on vent pipe. Cook at high heat until pressure regulator starts to rock, about 5 minutes. Turn heat down to medium and continue cooking for 15 minutes. Remove pressure cooker from heat, and let pressure drop on its own, about 15 minutes. Serve hot, preferably with rice, and steamed vegetables for a complete meal.
In a small bowl, combine the olive oil, rosemary, kosher salt, black pepper, sage, thyme, paprika, crushed red pepper, coriander and allspice. Rub the spice paste all over the spareribs and let stand at room temperature for 2 hours or refrigerate overnight. Preheat the oven to 325°. Arrange the ribs on a large, rimmed baking sheet or roasting pan, meaty side up. Roast the ribs for 2 hours, or until tender. Preheat the broiler. Brush the meaty side of the ribs with the balsamic vinegar and broil 6 inches from the heat until browned, about 2 minutes. Let stand for 5 minutes, then cut between the ribs and serve.
Preheat oven to 250F. Melt margarine in large roasting pan in oven. Stir in tequila, seasoned salt, red pepper and margarita mix. Stir in cereals, nuts and pretzels until evenly coated. Bake 1 hour, stirring every 15 minutes. Stir in dried cranberries. Spread on paper towels to cool. Store in airtight container.
Preheat the oil/shortening to 375°F Add wings to oil being careful not to crowd the pan. stir carefully to make sure the wings do stick together periodically. Cook for 7-10 minutes depending on the size of the wings. Use your Judgment. In a sauce pan melt the butter with Frank's hot sauce. Stirring constantly to make sure that the butter doesn't separate from the sauce add black pepper and Dave's insanity sauce. Drain wings in metal colander if you have one and toss with sauce in a zip lock bag or in a large bowl. Serve with your favorite dressing. Enjoy!
In a microwave OK bowl or dish, place a paper towel at the bottom. Place popcorn in bottom. Add water. Cover with another paper towel and plate, leaving a small gap for steam to escape. Microwave on high 5-7 minutes, depending on strength of microwave. Keep your nose alert for possible burning. The exploding steam helps to burst open the kernels. Add salt to taste and enjoy.
You will need either a hand held propane torch or a chef's torch. Cut off ends of unpeeled bananas and then cut these into two pieces each lengthwise. Cut each of these banana strips into two shorter pieces. Evenly distribute sugar on a flat small plate. Press each banana strip (peel side up) into sugar to coat. Remove peels and place sugar side up on a cooling rack over a piece of aluminum foil. Using torch on low to medium size flame, pass flame back and forth over each banana piece until sugar starts to bubble and liquify into a dark caramel color (making sure to keep the torch moving at all times). Caramelize each banana piece one at a time. Let banana pieces cool for 10-15 seconds until coating becomes hardened. Time to eat!
Heat oil in large non-stick skillet over med. heat. Combine mayo and mustard in small dish ( if not using Dijonnaise). Combine next 4 ingred. on a plate and mix well. Brush thin coating of mustard mayo combo on to both sides of each fish fillet. (about 1 Tbsp for each fillet). Press each coated fillet into Panko crumb mixture, (both sides) coating well. Press more crumbs into any bare areas. Saute fillets in hot oil until lightly browned, (about 3 to 4 min) Turn and saute other side until lightly browned and fish is opaque ( about 4 to 5 min). Serve with lemon wedges.
In a medium sized bowl combine all the above ingredients(except for the buns and dressing and the foil LOL!) to make your tuna salad. Split up the buns and spread on the thousand Island dressing on both sides. then place the tuna salad on each bun and then wrap the sandwiches in foil. Place the sandwiches on a baking sheet cook in oven at 350 for about 15-20 minutes. The buns should be slightly toasty. SO SIMPLE ENJOY =).
Heat broth, worcestershire, and onion soup mix to a boil Mix 2 tbs cornstarch with cold milk and add to the boiling broth and stir well. Bring mixture to a boil and let boil for additional 1-2 minutes until it thickens. Season to taste with pepper and serve.
Spread the banana chunks out on a tray and transfer to the freezer. Leave the banana in the freezer until frozen all the way through (about one hour). Place the frozen banana chunks into a food processor. Add the vanilla, sugar or sweetener and half of the buttermilk. Turn on the processor and blend for a few moments. Then, while it is still running, pour in the remaining buttermilk in a thin, steady stream. Blend until the mixture is smooth and creamy. Serve at once.
Into a pitcher, put about 2 scoops of ice cubes. Squeeze in the juice of 8 Meyer lemons or 8 regular lemons in a pinch! Add several dashes of sugar cane syrup. Add the leaves of 2 fresh mint sprigs, torn into pieces. Add a few lemon wheels for garnish. Add 4 ounces of Tequila and give it a stir. Place in the refrigerator to chill. When serving, put the ice in tall glasses, and pour the Tequila Lemonade over the top. Top up with a splash of fizzy soda water. Garnish each glass with a wheel of lemon, a vanilla bean, a sprig of mint, and a paper umbrella.
Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour. While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 tbsp baking soda. Be certain to stir often. After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again. Bake in oven at 450 for about 10 minutes or until golden. Brush with melted butter. Toppings: After you brush with butter try sprinkling with coarse salt. Or for Auntie Anne's famous Cinnamon Sugar, try melting a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another shallow bowl make a mixture of cinnamon and sugar. Dip the pretzel into the butter, coating both sides generously. Then dip again into the cinnamon mixture. Notes: The longer and thinner you can make the dough rope, the more like Auntie Anne's they will be.
On fry bread, spread any condiments that you desire such as mayonnaise, yellow mustard, creole mustard, etc. Slice onion, tomato and avocado and layer on top of thinly sliced ham. Swiss cheese should be last ingredient to go on, unless otherwise desired. Serve with french fries or a tossed green salad.
In a skillet, heat the oil and butter on med-low temp; add the veggies. Allow to cook a few minutes, then add the remainder of the ingredients. Cook until browned.Squash will be brown and slightly soft and brussels will be bright green, browned and al dente. Serve as a side alternative to rice. Wonderfully filling and goes great with any meat. even fish!
Mix all ingrediant together until well blended, cover place in refridgerator for at least 4 hours. Mix again before serving. Perfect with your favorite fruit or right out of the bowl. If you can't find lemon yogurt you can use plain yogurt and 2 tablesoons of lemon juice:
Start by preparing the vegetables. Cut the cabbage into small pieces and slice the carrot into thick strips. Cut the garlic chives into about 5-centimeter pieces. Cut the atsuage into bite-sized pieces. For the pork, slice it into small strips. Heat a pan using medium-high heat then add a tablespoon of vegetable oil. Put the sliced pork into pan then stir until it is coated with oil. Add the cabbage then stir-fry for about 5 minutes. Add carrot then stir-fry for 1-2 minutes. Add the bean sprouts and the atsuage then continue stir-frying for a few more minutes. Add the garlic chives then stir-fry for about a minute then adjust the taste with salt and pepper. Remove from heat. Mix the pork stock and the dashi stock in apot then bring to a boil. Add a tablespoon of soy sauce then adjust taste with salt. This will be the soup for the soba. Cook the soba according to the package instruction. Drain then rinse immediately with cold running water to stop the cooking process. Put a serving size of soba noodles on a bowl or deep plate. Pour the soup on top then add the stir-fried vegetables. Serve and enjoy.
Heat oven to 350°F. In large bowl, combine hot dogs, soup,corn, onion and mix well. Spoon into ungreased 2 quart casserole and set aside. In medium sauce pan, bring water, margarine, onion powder and garlic powder to boil. Remove from heat and stir in potato flakes and milk Add egg and blend well. Spoon on top of casserole and spread evenly. Bake for 35-40 minutes or until thoroughly heated. Sprinkle with cheese and paprika and bake an additional 3 minutes or until cheese is melted. Let stand 5 minutes before serving.
Clean lettuce and tear into bite sized pieces. Dry lettuce in a spinner and spread pieces on a large serving platter. Boil one to one and a half quarts of water in a large saucepan. Drop somen noodles in boiling water and cook until soft about 3-5 minutes. Do not over cook. You can substitute soba (buckwheat noodles) if you like. Drain and place in iced water to stop cooking. Drain noodles in colandar or strainer. Coat noodles with a tablespoon of canola oil to keep them from sticking. Crack eggs into a small bowl and whisk until light yellow. Fry eggs, omelette style in an oiled saute pan over medium heat. Turning when eggs are set. Remove from pan and cool. Slice into thin strips and set aside. Slice cooked boiled ham into thin strips. You could also add shredded cooked chicken. Set aside. Slice char siu pork into thin strips and set aside. Peel and slice cucumber lengthwise. Remove seeds with a spoon. Slice cucumber into matchstick sized pieces and set aside. Slice kamaboko (Japanese fishcake), into thin strips about an inch long and 1/8 inch thick and set aside. You can substitute crab or surimi (imitation crab sticks) instead. Clean scallions (green onions). Cut off the roots and the tips of the leaves if they are brown. Chop the scallions, including the green leaves into 1/4 inch pieces and set aside. Additional ingredients you can add would be thinly sliced celery, diced tofu, gobo-ten, grated carrots, jicama, zucchini, or cooked shrimp. If sesame seeds are not already toasted, toast sesame seeds in a small dry saute pan over medium heat, shaking pot to stir the seeds until you hear them pop and they become aromatic. Remove from heat and place seeds in a bowl to cool. Be careful not to overcook them, they burn easily. In a jar with a tight lid (glass jars are better), combine the rice vinegar, toasted sesame seeds, sugar, soy sauce, salt, and canola oil. Cover with lid and shake until well blended. Shake again before serving. You can double the dressing if you like. To assemble salad, Take about 1/3 cup of noodles and make a bundle. Place bundles of noodles on the lettuce. Sprinkle chopped ham, over the noodles followed by char siu pork, cucumber, egg omelette strips, kamaboko, and any additional topping of your choice, and then top with green onions. If you prefer you can put the lettuce and somen in individual plates and keep the toppings in separate containers. Each person can choose which toppings they want. Immediately before serving, shake jar of dressing and pour over salad.
Wash kale under running water. Strip from tough stem, coarse chop and set aside. In the food processor, using the medium shredder blade, shred cabbage, drain and rinse beans. Heat the olive oil in a large stock pot, add sausage, chopped onion and minced garlic. Cook, stirring occasionally until the onion is transparent. Add remaining ingredients, bring to a boil, reduce heat and simmer for about 45 minutes to 1 hour. Adjust chicken stock as needed for desired consistency. Add salt and pepper to taste, remove bay leaf and serve hot with a coarse bread.
In a bowl, combine first 6 ingredients just until mixed. Shape into 48 small balls. Cut cheese into 48 cubes 1/2 inch each. Push cheese cube in center of each meatball, making sure cheese is covered completely. Roll lightly in flour. In a large skillet, cook in oil till browned; drain. Add pizza sauce-bring to a boil. Reduce heat, cover and simmer for 25-30 minutes or until meat is no longer pink.
Heat oil in wok or large skillet over high heat. Add shallots, lemongrass, and cumin; stir-fry 2 minutes. Add jicama and bell pepper; stir-fry 3 minutes. Stir in papaya, pineapple, soy sauce, lime juice, agave nectar, and chile-garlic sauce. Stir-fry 1 minute. Garnish with cilantro.
salt and pepper alligator meat set aside mix flour, corn meal, salt, pepper, garlic powder, onion powder, powdered milk. heat oil to about 400F in deep fryer dredge meat pieces in flour mixture fry for about 3 to 5 minutes until brown overcooking will make tough put cooked pieces on paper towel to drain serve with favorite dipping sauce.
For best results, use a stainless steel bowl and place in the freezer for a minimum of one hour before making the frosting. While the bowl is in the freezer, sift together the pudding mix and powdered sugar so that it is well combined. Add the whipping cream to the cold bowl. Using a mixer, whip for a few minutes until peaks form. Add the powdered sugar / pudding mixture a little bit at a time. If you are adding color, you can add this now, it is best to use gel coloring. Mix frosting until it is thick and it is the consistency to pipe with. If it gets too thick add a little bit of milk (1 teaspoon at a time.). Be careful to not over mix as the whipping cream will start to separate. Happy frosting!
Preheat oven to 375°F. Lightly butter or line muffin pan with papers; set aside. In bowl, combine flour, cocoa powder, baking powder, baking soda and salt. In separate bowl, beat egg; mix in milk, brown sugar, butter, corn syrup, lemon juice and vanilla. Pour wet ingredients over dry; mix until smooth. Stir in chocolate chips. Spoon into prepared muffin pan. Bake for 15 to 20 min or until cake tester inserted in centre comes out clean. Transfer to rack to cool. Tips: Decorate cooled cupcakes with your favourite icing. Add sprinkles or candies if you like.
Mix ground beef, bread crumbs, onion, and egg thoroughly. Shape firmly into 4 patties, 1/2 inch thick. Heat butter in skillet over medium heat. Add patties and cook until brown. Pour off fat. Combine soup and water; pour over patties. Heat to a boil. Reduce heat to low. Cover and cook 10 minutes more.
Rub the ribs with chili powder and cajun spice. Place oil in frying pan and brown ribs on all sides. while browning ribs take casserole dish and line with foil so you can seal ribs in dish with foil. when ribs are browned place in casserole dish. pour BBQ sauce over ribs. pour 1 cup of salsa over ribs. chop onions and peppers and saute in same pan as ribs. place onions and peppers over and around ribs. mix red wine and worcestershire sauce to deglaze pan and pour over ribs. add water to dish. open can of tomatoes and pour over meat. fold foil over so you seal the dish. bake in oven at 375 for about 1 1/2 to 2 hours. check ribs after 1 1/2 hours and add a little more water if needed. heat sauerkraut in pot The meat should fall off when checked with fork. when done remove meat from dish and use the sauce in dish over meat or potatoes. Serve with your favorite veggie and salsa on the side and sauerkraut.
Bake gizzards at 275° for 3-4 hours or until tender -- let cool. Remove all fat from the gizzards & cut into bite-size pieces. For the BRINE: Combine the vinegar, sugar, pickling spice, dry mustard & the gizzards in a stainless steel pan. Bring to a boil & let simmer for 10 minutes. Place the gizzards in a 1 gallon jar in layers with the sliced onion & lemon. Pour the brine over & let set for about 5-7 days. ENJOY!
Preheat the oven to 400 degrees Fahrenheit. Cut four large pieces of parchment paper and fold them in half, then unfold them and set aside. Combine the vegetables in a large bowl, then divide them evenly on one side of the fold of each piece of parchment paper. Place the salmon fillets on top of the vegetables. In a small bowl, whisk together the soy sauce, scallions, ginger, garlic, sesame oil, and black pepper. Drizzle over the fish and vegetables. Fold the empty half of the parchment over the other half and fold the edges to seal. Place the packets on a large baking sheet and bake 20 minutes.
Fry chicken strips in oil and butter until golden brown. Remove from pan. Fry onion and chili strips til onions are clear. In blender, combine chicken soup, can of chopped chilies and sour cream -- blend to a green sauce. Spray casserole dish (9 x 13) with Pam. Mix all ingredients together (saving some cheese for top) and pour into pan. Add saved cheese to top. Bake at 350 F for 30 minutes.