HumbleIntelligence/food-ner-1-Million huggingface dataset:
Shake vodka, cream, and simple syrup over ice and strain into a chilled cocktail glass. Garnish with cinnamon stick and a dash of nutmeg. Enjoy!
Combine milk, cornstarch, salt, and sugar in a 4 cup microwave safe bowl. Mix until sugar and cornstarch are dissolved. Cook in microwave on high until the mixture starts to foam up. Stir, then continue to cook, stirring at intervals, until it becomes thick and smooth. Remove from microwave and add butter and vanilla, stirring well, then pour into serving dishes. May be served warm or cold. NOTE: Sugar substitute may be used in place of sugar but should be added with the vanilla after removal from the microwave. Butter is not necessary but gives it a richer flavor. If cooked too long, mixture will lose thickness.
Place beef roast in crock pot. Combine other ingredients in a saucepan, and cook over medium-high heat until it comes to a full boil. Pour over roast. Cover and cook on high 6-8 hours. Shred beef with a fork, and cook 30 more minutes.
In a wok or frying pan heat oil and butter until very hot. Add peppers and chives and cook for about 2 to 3 minutes. Add eggs and cook like scrambled eggs. Add rice and soy sauce and cook, moving rice around constantly until done (About 2 minutes). You can also add some black pepper if you like. Serve right away or keep warm until serving.
Shred cabbage and carrots. Turn into a large bowl. Thinly slice green onion, and chop apple. Stir cabbage mixture. In a small bowl, stir mayonnaise, with vinegar, dry mustard, salt and pepper. Stir mayonnaise mixture into vegetables. Toss well. Refrigerate for at least an hour to chill and give flavors a chance to blend. Refrigerated coleslaw will keep for at least a day. Stir just before serving.
Stir together topping ingredients; cover and refrigerate overnight (or long enough to soften and slightly melt the marshmallows, if you prepare this in the morning, it should be ready later in the evening) When the marshmallows are softened, beat the mixture with electric mixer until smooth, to create a topping for the jell-o. Dissolve the jell-o and the sugar in boiling water; add in the raspberries, stirring until well dissolved and mixed. Stir in the applesauce until well mixed. Pour into a 13 x 9-inch pan. Refrigerate until firm. Spread the sour cream/marshmallow mixture on top. Refrigerate any leftovers.
In a gallon pitcher add enough cut up fruit to fill about 1/2 the pitcher. Cover with wine. Add about 1 cup of apple juice, 1/4 cup lime juice, and a splash of orange juice. Mix and enjoy!
Heat oil in a large skillet. Season chops with salt and pepper, cook over medium high heat browning chops on both sides. In a small bowl, combine ginger, orange juice, soy, honey, mustard and garlic and pour over chops. Cover and simmer 10 to 15 minutes or until chops are tender.
In a heavy frying pan (I like cast iron)cook onion and butter on med-high to high heat until onion is tender. Add mushrooms and cook until they start to brown, stirring often. Add asparagus, salt, and pepper to taste and cook until crisp-tender. This dish is best when the asparagus is still a bit crisp and bright green. Serve hot.
Cut broccoli, use florets and stems cut into thin rounds. Slice mushrooms and onion. Slice steak in 1/4 inch think strips. Mix hoisin, soya sauce, steak spice and corn starch together in a cup or bowl. Heat oil in a large frying pan over med. high heat. Add beef and stir fry till brown. Remove from pan and set aside. Add mushrooms to same pan, cook until just brown. Remove from pan, and set aside on top of beef. Add onions to pan, stir fry 1-2 minutes. Remove from pan and throw on top of mushrooms and beef. Add the 1/3 cup of water to fry pan, deglaze. Add broccoli to pan and stir fry until water evaporates. Returm meat, mushrooms, onion to pan. Pour sauce mixture on top. Stir constantly, until all is nice and hot and coated evenly with sauce. Enjoy over rice or noodles.
1 gallon and 1 quart size freezer bag, zip types. Fill half of the gallon sized bag with ice, add the salt to the ice. Mix the half and half, splenda, and vanilla in a 1 quart freezer bag and zip closed. Place it inside the larger bag. Zip closed. Squish and shake for about 5 minutes or until the ice cream thickens. Freeze till harden and ready to serve.
preheat oven at 400 degrees. Combine together and put into a buttered or sprayed pan bake 20-25 minute.
In a wok, heat grape seed oil over medium high. Stir-fry onion and ground black pepper until onion becomes transparent. Add turkey sausage and stir-fry for about 3 minutes. Stir in all bell peppers, Worcestershire sauce, shrimps and sea salt. Stir-fry until peppers turn soft and shrimps are cooked and turn red. Serve hot with rice.
Clean shrimp and set aside. Cook Pasta first. Mix package of Roasted Garlic & Herb dip mix with 1 Tbsp water and set aside for 5 minutes. Then add 3/4 -1 cup of olive oil and mix well. Take out enough to coat a frypan and cook shrimp in it. When done, add cooked pasta and mix well. Combine in the pan and add grated cheese. Serves 2-3.
On medium heat fry the green pepper and onions together for around three minutes until soft. Add the ham and stir. Pour in the beaten egg and mix well. Cook for 2 minutes then turn. After a minute cut the mixture in half. On one slice of toast place half the egg mixture. On top of this place a second slice of toast, the remaining egg and the final slice of toast on top.
Mix together all of the ingredients in a large roaster pan. Heat oven to 200. Roast cereal mix for 10-15 minutes stirring occasionally till all is mixed together. Pour out onto foil and spread out to cool. Store in air free containers.
Preheat the oven to 400 degrees. Line a 15x10 inch pan with foil, spray with nonstick cooking spray. Cube the chicken into nugget size pieces or a little bigger. On a plate, mix the cornflakes, paprika, salt and pepper. On another plate, beat the egg until thoroughly mixed. Dip the chicken pieces into the egg, then the cornflake mixture. Place the chicken onto the pan and drizzle with the butter. Bake twenty minutes or until brown on top, turning once. Please check to make sure they are done, as different breasts are of different thicknesses.
Skin chicken if desired. Mix together buttermilk, hot pepper sauce and 1/2 teaspoon salt in a bowl or large plastic bag; add chicken and turn to coat. Chill for 2- 24 hours, turning occasionally to keep chicken well coated. Drain chicken in a colander until well drained; discard buttermilk mixture. Mix together flour, 1/2 teaspoon salt, black pepper and cayenne pepper in a bowl or large plastic bag; add chicken a few pieces at a time and turn or shake to coat well; tap off excess flour. Melt shortening or oil in a deep, heavy 12-inch skillet over medium-high heat until it reaches 365 degrees. Carefully place chicken, meaty sides down, in hot shortening/oil. Cook chicken, uncovered, for 10 minutes (temperature will drop when you add chicken, so don't begin timing until all chicken is added). Use tongs to turn chicken; cook for an additional 10- 12 minutes more or until chicken is tender and no longer pink. Remove chicken from skillet and drain well.
Preheat oven to 425 degrees F. Blanch tomatoes. To do this bring a pot or deep sauce pan of water to a boil. Places tomatoes in the boiling water for about 30 seconds. Remove and immediately put them in a bowl of ice water. Let them chill, you will start to see the skins pull away from the meat. After a minute or two take tomatoes out of water and gently remove skin by rolling your thumbs over the tomatoes. Skins should come off easily. Chop Tomatoes into desired size and set aside. Put 1 tablespoon of oil in a large saucepan. Place minced garlic and copped onion in the pan. Cook over med. heat until onions become translucent (about 5 min). Add in tomatoes, wine, olives, capers, and 5 or 6 fresh basil leaves (copped). Let stew covered for 5 minutes. Then uncover and add Parmesan cheese, salt, pepper and Italian seasoning. Reduce heat and cook uncovered let cook until mixture becomes a thick sauce (about 15 minutes). In a glass baking dish place 1 tablespoon of olive oil. Gently lay cleaned fish into dish. Cut lemon in half and squeeze fresh lemon on top of fish. Put a dash of salt and pepper onto each fillet. Put in over and bake for 12 minutes or until fish is easily flaked with a fork. Remove fish from oven. Plate and place tomato sauce over fish. Garish with a fresh basil leave, and a slice of lemon. Add a bit of fresh grated parmesan on top if desired.
Pour hot coffee over cinnamon pieces; cover and let stand about 1 hour. Remove cinnamon and stir in cream. Chill thoroughly. Stir in coffee syrup. To serve, pour into ice-filled glasses. If desired, top with sweetened whipped cream and sprinkle with ground cinnamon. Use cinnamon sticks as stirrers.
Prepare and bake brownie mix as directed on package for 8 inch square pan in well greased 9 inch springform pan. Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Blend in sour cream. Add eggs, mixing on low speed just until blended. Bake at 325 for 60 to 65 minutes or until center is almost set if using a silver springform pan. (bake at 300 for 60-65 minutes or until center is almost set if using a dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
Mix tuna, mayonnaise, relish and mustard in a bowl. Refrigerate for at least 15 minutes. Serve on honey wheat bread with leaf lettuce, slice red onion and sliced tomato.
In a small bowl, mix together chicken broth, vinegar, soy sauce, sesame oil, chile paste (if using) and sherry; set aside. In another small bowl or cup, stir together the tbsp of cornstarch with the 3 tbsp of water and set aside. Heat the oil over medium-high heat in a wok; add ginger and garlic and sizzle briefly, then add vegetables and Thai chilies (if using). Stir-fry vegetables for approximately 3 minutes, then add the shrimp. Cook the shrimp 2 minutes or until it curls and turns opaque or pink. Add the sauce mixture and cook 1 minute more; then stir in the thickener (briefly stir first) and stir-fry until mixture thickens, about 1 minute. Serve with hot cooked rice.
Mix ingredients together except wings for now. once ingredients are all mixed together coat wings. Once coated, let wings set in fridge for 15min then re-coat again. After you recoated wings you can begin to deep fry your wings. You can add your own special sauce to your wings. I prefer Franks hot sauce or my own home made bar-B-Q sauce. Hope you enjoy.
Place a large steamer on the stove and bring to the boil. Cut the meat into bite size pieces. Slice the ginger slices into thin strips and cut each tomatoe into 10 wedges - so very thin. Slice spring onions into slices. Place the meat in a heat proof dish and all the other ingredients. Mix this well. Cover with cling wrap or a lid. Place the dish in the steamer and cook for 25-35 minutes. Serve with rice and nuoc cham.
Blend sugar with all wet ingredients. Fold in orange zest, salt and baking powder. Fold in flour. Fold in chopped apples. Do not over mix. Drop spoonfuls of batter in 325 degree oil and fry until golden brown. Dust with powdered (icing) sugar for serving.
To make Pomegranate Molasses: Bring to boil 1 quart Pomegranate Juice (such as Pom Wonderful), 2/3 cup sugar, 2/3 cup lemon juice and simmer on low until reduced to 1-1/3 cups. Or even easier: simmer any quantity of pomegranate juice on low heat until it is reduced and thick enough to coat a spoon. Recipe Directions: In a food processor blend together the peppers, the bread crumbs, the walnuts, the garlic, the lemon juice, the pomegranate molasses, the cumin, the red pepper flakes, and salt to taste until the mixture is smooth and with the motor running add the oil gradually. Transfer the muhammara to a bowl and chill in the refrigerator until it thickens. Serve at room temperature with the pita triangles.
Pound chicken breasts to approximately 1/2 inch thick. Sprinkle with chopped sage, then salt and pepper to taste. Dredge lightly in flour and set aside. Heat olive oil in large saute pan over medium high heat. Add chicken in single layer (do in batches if your pan is too small) and saute until lightly browned on bottom (about 3-4 minutes). Turn and cook on other side (another 3-4 minutes). Remove from pan and keep warm. Add broth to pan and deglaze. Add prosciutto and balsamic vinegar. Bring to a boil. Reduce heat. Return chicken to pan and simmer, uncovered, until sauce is reduced slightly and chicken is fully cooked (about 5 min).
Heat the oil in a large, non-stick pan, high heat. Cut onion into thin rounds. Add 1/4 tsp. pepper and 1/8 tsp. salt. Saute, cooking about 5 minutes. Reduce to med-high. Add chicken, 1/4 tsp. pepper, 1/8 tsp. salt, marjoram and oregano. Cook 2 minutes, and then add balsamic vinegar. Stir and reduce heat to low, cover, and simmer for 25-35 minutes. Cook uncovered for another 2-4 minutes, until sauce has reduced somewhat. If you want to garnish the dish, sprinkle with chopped parsley and serve with lemon wedges.
Preheat oven to 350 degrees. Line large baking sheet with foil or parchment paper; spread walnuts in an even layer. Bake, stirring once or twice, until lightly browned and fragrant. 10 to 12 minutes. Reduce oven temperature to 300 degrees. In a large frying pan over medium heat, toast sesame seeds until pale golden brown, 3 to 5 minutes. Set aside in a separate bowl. In the same pan, combine the orange juice concentrate, soy sauce, sesame oil, sugar, ginger, garlic and chiles. Bring to a boil. Add walnuts and cook stirring until liquid has evaporated. Add sesame seeds, stirring to coat evenly. On the baking sheet, spread walnut mixture in a single layer. Bake until nuts are glazed and dry. 8 to 10 minutes. Let cool. Store in an airtight container at room temperature for up to 1 week.
in medium saucepan,combine SC milk, cocoa, butter, and coffee. cook over low heat until smooth. remove from heat; cool. in large bowl, fold together choc mixture and whipped cream/cool whip. pour into 8 dessert dishes. optional: garnish with whipped cream and sprinkle some cocoa powder ove it. enjoy!
Preheat oven to 375 degrees. In a bowl whisk together pumpkin, brown sugar, cinnamon, ginger, salt, heavy cream, milk, eggs, and Cognac until the filling is smooth. Pour filling into shell/crust of your choosig. Brush the edge of the shell lightly with egg wash if desired and bake in the middle of a preheated 375°F oven for 1 hour, or until filling is set but the center still shakes slightly. (The filling will continue to set as the pie cools.) Transfer pie to a rack and let cool completely. Garnish with ginger whipped cream.
Mix together orange juice concentrate, white grape juice, 7-Up, sherbet, and several drops of green food coloring.
In slow cooker, add water and oxtails,simmer until meat is tender. In a large pan, add oil then saute onion and garlic. Combine all other ingredients except the oxtails. Mix well and then add the oxtails. Cook with low heat, stirring occasionally. Simmer until thick.
heat oil, add onions and cook for 15 min until black. ad carrots (4 min), stir in spinach. combine rice, lentils, and veggies with vinegar and salt.
For the Salad: Combine red onion, vinegar, sugar and 1/2 teaspoon salt in a small bowl. Let sit at room temperature at least 30 minutes, or up to 2 days in advance, in the refrigerator. Drain before using. In a medium pot, combine quinoa, a large pinch of salt and 1 cup water. Bring to a boil over high heat. Top with a lid and reduce heat to low. Cook 12 minutes. Remove lid and continue to cook, stirring occasionally and adjusting heat if necessary, until water is evaporated and quinoa is tender but still al dente, about 4 minutes more. Preheat a large nonstick skillet over high heat. Add 3 tablespoons olive oil and swirl to coat. Add tortilla strips, season with salt, and saute, stirring frequently until deeply golden brown, about 4 minutes. Remove to a paper towel-lined plate to drain. Season fish with salt and pepper. Wipe out skillet and add remaining 1 tablespoon olive oil. Add fish and press down on fillets with the back of a spatula to encourage crisping and prevent the fish from curling. Cook until golden on the underside, about 2 minutes. Flip and continue cooking until fish is just cooked through, about 2 minutes more. Remove to a plate and squeeze lime halves over fillets. Divide cabbage, kale, avocado, pickled red onions, tortilla strips, fish and quinoa among serving bowls. Top with cilantro leaves and queso fresco dressing and serve. For the Queso Fresco Dressing: In a blender, combine olive oil, lime juice, yogurt, queso fresco, cilantro, garlic and jalapeno. Blend until smooth. Season to taste with salt and pepper. Alternatively, you can use an immersion blender and place ingredients in a glass measuring cup. Leftover dressing will keep in the refrigerator for 1 week.
In a large bowl, mix together the chicken and all remaining ingredients (except the dressing ingredients); mix well to combine. For the dressing, mix/whisk all dressing ingredients adjusting salt and pepper to taste. Gently add/mix in dressing with the chicken salad in the bowl; toss well to combine. Cover and refrigerate for a minimum of 2 or more hours before serving. Delicious!
In a medium bowl whisk together buttermilk, pumpkin puree, egg YOLKS, sugar, melted butter and vailla until well blended. Mix together flour, pumpkin pie spice, baking soda, baking powder and salt; add into the pumkin mixture and whisk until blended. In another bowl, with an electric mixer beat egg whites until soft peaks form; fold into batter. Lightly oil or butter a skillet over medium heat. Working in batches, pour about 1/3-cup batter into skillet, and cook until bubbles form on top (about 1-1/2 minutes). Turn pancakes over and cook until brown (about 1 minute). Transfer the pancakes to a plate and sprinkle with nuts, and serve with syrup. Delicious!
Place chicken in greased 9 x 13-inch baking dish. Combine lemonade, soy sauce and garlic powder and pour over chicken. Cover with foil and bake at 350* for 45 minutes. Uncover, pour juices over chicken and cook another 10 minutes uncovered.
Preheat oven to 325 degrees F. Butter and flour 1 loaf pan. Cream butter and slowly add sugar. Beat until light and fluffy. Add egg one at a time and beat well each time. Stir in flour and rest of dry ingredients. Pour into pan. Bake 1 1/2 hours. Cool in the pan for 5 minutes before turning out unto a baking rack. Serve in very thin slices.
Combine first six ingredients. Beat 5 minutes on medium speed. Pour into greased and floured 10 inch tube pan. Bake 350* for 1 hour. NOTES: Glaze: mix powdered sugar, butter and lemon juice well. Pour over hot cake.
Mix pudding & milk for a couple of minutes with an electric mixer. Add alcohol & then mix well. Add the Cool Whip. Pour pudding mix into individual serving cups with lids. You may want to provide some plastic spoons. Keep in the freezer.
Combine marinade ingredients (oil through garlic) in a ceramic or glass bowl. Stir in shrimp, cover and refrigerate between 3 hours and overnight. Thread shrimp on skewers and grill just until opaque (about 5 minutes). SAUCE: In a small saucepan, combine apricot preserves, soy sauce, lemon juice and 1/2 tsp grated ginger; bring to a boil. Dissolve cornstarch in orange juice and add to apricot mixture. Stir just until sauce thickens. Serve hot with shrimp.
Mix vodka, sugar, and lemon juice in a tall glass. Add ice cubes, fill glass with iced tea, and stir.
Preheat oven to 425°F. Prick the scrubbed potatoes and bake for about 1 hour (Until tender). Cool on a rack for about 15 min (do not turn off the oven). Meanwhile steam the broccoli for 5 minutes. Slice each potato in half and gently scoop out most of the flesh leaving the shells in tact. In a blender or food processor, using the metal blade, combine the potato flesh, sour cream, broccoli, green onion, garlic, salt& pepper. Process until smooth. Spoon the potato mixture into potato shells. Place on a baking sheet. Bake until heated through about l5 to 20 minutes. Serve immediately.
In a skillet saute onion and ground beef until meat is no longer pink. Stir in tomato sauce ,macaroni and spices. Cover. Simmer on low heat for 15 minutes. Remove cover If sauce is too thick add water. Serve topped with grated parmesan cheese and a side salad if desired.
Place a pizza stone in the bottom of the oven and preheat the oven to 500°F. (The pizza stone is ideal but not necessary - just make sure the oven is hot enough to cook the pizza's). Allow at least 45 minutes for the pizza stone to heat thoroughly. Meanwhile, on a lightly floured surface, roll out one piece of the pizza dough to a 13-inch round. Dust a pizza peel with flour and slide the dough onto it. Drizzle with about 2 tablespoons of the olive oil and sprinkle with half of the garlic and rosemary. Season with salt and pepper & pinch of crushed red pepper flakes (if using). Dollop 1/4 cup of the fig jam (it is difficuclt to spread) all over the crust, being sure to leave a 1-inch border of dough all around. Scatter half of the cheese and prosciutto over the dough. Slide the flatbread onto the stone and bake for about 15 minutes, until puffed and golden. Transfer the flatbread to a cutting board and let cool for 10 minutes before slicing. Repeat with the remaining ingredients to make the second flatbread. Garnish with the sliced scallion and serve.
place oil and flour into a medium pan.heat over very low heat -- stirring until mixture is smooth -- (it will be very thick). add broth -- mix well -- add remaining ingredients stirring till smooth. heat until boiling -- simmer slowly.stirring for 1 minute -- cool to room temperature before serving.
In food processor fitted with metal blade, process flour, sugar and yeast until combined, about 2 seconds. With machine running, slowly add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand for 10 minutes. Add oil and salt to dough and process until dough forms a satiny, sticky ball that clears sides of workbowl, 30-60 seconds. Remove dough and knead briefly on lightly oiled countertop until smooth, about 1 minutes. Shape dough into tight ball and place in large lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days. Process tomatoes, oil, vinegar, garlic, salt, oregano and pepper in food processor until smooth, about 30 seconds. Transfer to medium bowl and refrigerate until ready to use. One hour before baking pizza, adjust rack in oven to second highest position, about 4-5 inches below broiler. Set pizza stone on rack and heat oven to 500 degrees. Remove dough from refrigerator and divide in half. Shape each half into smooth, tight ball. Place on lightly oiled baking sheet, spacing them at least 3" apart. Cover loosely with plastic wrap coated with non-stick spray; let stand for 1 hour. Coat 1 ball of dough generously with flour and place on well floured countertop. Using fingers gently flatten into 8" disk, leaving 1" of outer edge slightly thicker than center. Using hands, gently stretch dough disk into 12" round, working along edges and giving disk quarter turns as you stretch. Transfer dough to a well floured peel and stretch into 13" round. Using back of spoon or ladle, spread 1/2 c tomato sauce in a thin layer over the surface of dough, leaving 1/4" border around edge. Sprinkle 1/4 c Parmesan evenly over sauce, followed by 1 c mozzarella. Slide pizza carefully onto stone and bake until crust is well browned and cheese is bubbly and beginning to brown, 10-12 minutes, rotating pizza halfway through. Remove pizza and place on wire rack for 5 minutes before slicing and serving. Repeat this with second ball of dough.
Saute onion in the peanut or vegetable oil just until soft, in a small frying pan; stir in the cardamom. Blend peanut butter with brown sugar in a small bowl; stir in the remaining ingredients, then stir in the cooled onion mixture. Let stand at room temperature until serving time.