HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place margarine and 1 3/4 cups sugar in large mixing bowl; beat with electric mixer until creamy. Add eggs and vanilla and beat 1 to 2 minutes more. In a separate bowl, stir together flour, salt, baking soda and baking powder. Add dry ingredients alternately with sour cream to creamed mixture. Mix 2 minutes or until dough is smooth. Chill dough for 30 minutes. Dough will be very soft, but resist the temptation to add more flour. Preheat oven to 350. Shape tablespoonsful of dough into balls. Combine remaining 1/4 cup sugar and cinnamon. Roll cookie balls in cinnamon-sugar mixture, then place 2 inches apart on ungreased cookie sheet. Bake 10 minutes or until golden brown.
Preheat Broiler to High. With you fingers, gently open the stem end of one of the peppers being careful not to poke through the pepper. Carefully stuff about 1/2 teaspon goat cheese inside (it should fill the peppers but not be falling out). Continue until all peppers are filled. Arrange peppers in a single layer in a broiler-proof glass baking dish. Pour 1 tablespoon of the olive oil over them. Sprinkle garlic over the peppers. Broil for 7-10 minutes or until cheese is soft and bubbly.
Preheat oven to 350. In a large aluminum roasting pan, layer 1/2 the box of Cheerios, 1/2 the box of Rice Chex, 1/3 the bag of pretzels, & 1/2 lb. of the pecans. Repeat the layers again (you'll have 1/3 bag pretzels leftover). Melt the margarine and bacon grease in a skillet at a low heat on the stovetop, then add the remaining ingredients. Stir until blended then pour into a glass measuring cup. Pour the liquid mixture evenly over the layers of cereals/pretzels/nuts. Gently stir. Place in the oven at 350 for 20 to 25 minutes, stirring EVERY 5 minutes. Remove and let cool before putting into zipper bags for storage. Enjoy!
in a medium saucepan, melt butter, add crumbled chestnuts and cook until browned. Add whiskey, sugar and seasonings. Stir gently until blended. Add vegetables. Shake until coated. Toss with crumbled bacon and garnish with parsley.
Preheat oven to 350 degrees. Allow cream cheese to come to room temperature and soften. In a large mixing bowl, combine softened cream cheese, sour cream, mayonnaise, lemon juice, dry mustard, Worcestershire sauce, 3/4 cup of the cheddar cheese, and the mozzarella cheese. Add Old Bay seasoning to taste (use at least 2 Tbsp) and mix until all is evenly mixed (hand mixing works best). Carefully blend in crab meat so as not to break up the lumps. Add milk to loosen and make mixing easier. Pour mixture into a lightly greased deep dish glass 9x13 pan. Sprinkle with remaining cheddar cheese and top with Old Bay to Taste. Bake at 350 degrees until top is golden brown and bubbling (time varies, usually 30-45 minutes).
whisk all ingredients except carrots, in a small bowl. Add carrots, stir, cover and chill at least one hour. Drain extra dressing right before serving.
Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add onions; saute until deep brown, about 35 minutes. Season with salt and pepper. Cook beans in medium pot of boiling salted water until just crisp-tender, about 4 minutes. Drain; rinse under cold water until cool, then pat dry. Whisk remaining 3 tablespoons oil in vinegar and tarragon in large bowl to blend. Add beans and onions and toss to coat. Season with salt and pepper. Serve warm or at room temperature.
Cut up the the broccoli and cauliflower into flowerettes. Place into large mixing bowl: broccoli, cauliflower, shredded cheese and bacon bits Mix in seperate bowl: Miracle Whip, sugar and vinegar. Pour the mixture over the broccoli and cauliflower, cheese and bacon bits and mix. Refrigerate. Optional: You can add 2 cups of cooked pasta shells to this.
Preheat oven to 350°F. Cook noodles according to package direction. Drain and set aside. Drain tuna and set aside. In large bowl, combine the rest of the ingredients except the cheese. Fold in tuna and noodles. Mix together and pour into a baking dish. Top with shredded cheese. Bake for 30-40 minutes covered.
Preheat oven to 325. Melt 1/2 cup butter and add 4 oz chopped chocolate to melt over low heat. Cool 10 minutes or more. Add sugar and vanilla. Add beaten eggs and beat well. Whisk together the flour, baking powder, salt and add to the mixture. Mis well and spread in 8 inch or 9 inch square glass pan that has been buttered. Bake at 325 for 18-23 minutes until a knife inserted is clean when removed. Remove and set the oven to broil. Combine the 2 T. of melted butter with 1/2 cup of brown sugar, the 2 T. of corn syrup, the 2 T. of milk. Stir in the 1 cup of flaked coconut and 1/2 cup finely chopped nuts. Drop the misture by teaspoonsful evenly over the warm brownies. Spread gently. Broil 4 inches from the heat for 1-2 minutes or until bubbly. Cool 1 hour.
Combine all the ingredients except the club soda. Stir until the sugar has dissolved. Refrigerate for a couple of hours. Just before serving add the club soda and pour over ice cubes (Or put a splash of soda in a glass and fill up with ice cubes and the sangria).
Add seasoned flour to a shallow baking dish for dredging. In a bowl, beat together eggs, milk, and parsley. Add panko to a second shallow baking dish. Dredge shrimp in flour, then egg mixture, and coat with panko. Pour oil in a heavy skillet and heat to medium high. Place 6 to 8 shrimp in the hot oil and cook until golden brown, about 1 to 2 minutes. Transfer to a plate lined with paper towels. Repeat with remaining shrimp. While shrimp is cooking, mix plum sauce and horseradish. Serve shrimp with sauce on the side. Prep time does not include de-veining and cleaning shrimp.
Arrange fish in single layer on baking sheet. Set aside. In bowl, stir together mayonnaise, lemon rind, pepper and salt. Spread over fish. Broil until golden brown and flaky, about 10 minutes. Serve with lemon wedges to squeeze over top.
Heat oven to 350 degrees. Cook and stir meat until brown. Drain off fat. Prepare elbows as directed on package; drain. In ungreased 2 quart casserole mix all ingredients except potato chips. Cover and bake for 40 minutes. Uncover, sprinkle with potato chips and bake and additional 5 minutes.
For glaze, in a small saucepan cook and stir preserves, lemon juice, mustard, and cardamom over low heat until preserves melt. Set aside. In a covered grill arrange preheated coals around a drip pan; test for medium heat above pan. Sprinkle ribs with salt or onion salt and pepper . Place ribs on rib rack, if desired. Place ribs, meaty side up, on grill rack over drip pan, but not over the coals. Lower grill hood. Grill ribs for 60 minutes, brushing with glaze after the first 30 minutes. Uncover; grill for 15 to 30 minutes more or till ribs are tender, brushing occasionally with glaze. Serve with peach slices and any additional glaze.
In a large straight-sided glass bowl, layer the lettuce, broccoli, mushrooms, cucumber slices, peas and drained mandarin oranges. Top with lightly roasted almonds. In a small bowl, combine mayonnaise, Miracle Whip with the brown sugar. Mix well and add the garlic powder. Spread mixture evenly over salad. Sprinkle with parmesan cheese. Cover and chill 8-12 hours before serving.
Combine garlic, rosemary, salt and pepper in small bowl. Mash with fork to form coarse paste. Place lamb in shallow baking dish. Spread half of garlic paste over each side. Cover and refrigerate at least 2 hours or overnight. Bring to room temperature before cooking. Prepare barbecue (medium-high heat). Grill lamb until brown and crusty on outside and thermometer inserted into thickest part registers 130°F for medium-rare, turning occasionally, about 25 minutes. Let stand 10 minutes. Cut on diagonal into thin slices and serve. Variation:. Add 2/3 cup red wine, 1/4 cup red wine vinegar, and 3/4 cup olive oil to the marinade. Refrigerate overnight.
Mix cottage cheese and sour cream. Stir in remaining ingredients. Cover and chill 2 hours to blend flavors. Serve with crackers, chips or vegetables.
In a blender container, combine all ingredients, except the yogurt. Blend until smooth. Pour into a bowl and add yogurt. Beat with a fork or wire whisk until smooth. Chill several hours. Serve Cold. Whisk before serving. NOTE: preparation time and cooking time does NOT include chilling time.
Fry chopped onion and garlic in oil. When cooked, add shredded, cooled, cod fish. Fry for about 5-6 minutes. Add beaten eggs, salt and pepper to taste. Cook until eggs are cooked. Place on a platter and sprinkle parsley over top. Use lemon pieces as a garnish- may also squeeze lemon juice from pieces on individual servings- up to you.
Cut chicken breasts into 2 inch cubes, and place in a saucepan with onion, garlic, margarine, stock cubes, salt and pepper and 3 cups of water. Cook over medium heat for 30 minutes or until done. Strain solids from broth, retaining broth and solids. Finely chop the chicken to make the filling. Add the parsley and chopped green onion to the chicken. Measure the remaining broth into a saucepan-you will need 3 cups, so make it up with extra water. Add all the flour, and stir vigorously with a wooden spoon for 1 minute until it becomes stiff. Turn out, allow to cool a little, but while it is still warm, knead dough until it is smooth and no lumps of flour remain. (About 10 minutes) Roll out dough to about 1/4 inch thick and cut medium sized circles with a biscuit cutter. Place the dough in the palm of your hand, place a small cube of cream cheese and a teaspoon of the prepared filling. Judge the filling to the size of the circle you cut-you have to be able to seal it! Knead scraps and re-roll, and continue cutting until all the dough is used. Fold and close the dough in the shape of a drumstick (the word Coxinha means "little drumstick" in Portuguese). Brush the filled pastries with egg white and roll in breadcrumbs. Deep-fry the snacks for 8 minutes at 350f or until golden brown.
In a 12-inch non-stick skillet cook onions in 2 tablespoons oil over moderate heat, stirring occasionally, until golden, about 20 minutes. Transfer onions to a bowl and cool. While onions are cooking, peel potatoes and cut into 1/4-inch cubes. In a saucepan of boiling salted water cook potatoes until almost tender, about 8 minutes, and drain well in a colander. Cool potatoes and add to onions. Onion and potato mixture may be made 1 day ahead and chilled, covered. Crumble saffron threads into a small metal bowl. In a small saucepan heat broth until hot and pour over saffron. Let mixture stand until saffron is softened, about 5 minutes. In a large bowl whisk together eggs, scallion greens, saffron mixture, and salt and pepper to taste and stir in onion and potato mixture. In skillet set over moderately high heat, heat remaining 3 tablespoons oil until hot but not smoking and add egg mixture, spreading potatoes evenly. Reduce heat to moderate and cook omelet, stirring occasionally, until eggs just begin to set, about 1 minute. Shift skillet so that 1/4 of omelet is directly over center of burner and cook 1 minute. Shift skillet 3 more times, cooking remaining fourths in same manner. Center skillet and cook omelet over low heat until almost set, about 4 minutes more. Slide omelet, bottom side down, onto baking sheet and invert omelet back into skillet. Cook other side of omelet until golden, about 4 minutes. Slide omelet onto a platter and cool to room temperature. Omelet may be made 1 day ahead and chilled, covered. Bring omelet to room temperature before serving. Cut omelet into wedges.
Prepare six dariole or timbale moulds by brushing lightly with almond oil or a very light tasting oil. (I have used cooking spray successfully). Place the moulds on a tray- this makes it easier later with transferring to the refrigerator. Sprinkle the gelatine over the warm water and microwave on medium for 30 seconds, or until the gelatine has dissolved. In a seperate bowl, heat the milk and honey on High for 2 minutes. Strain the gelatine mix into the hot milk/honey mixture. Quickly stir to combine. Whisk in the cream and a couple of drops of vanilla essence. Pour the custrad into your moulds. Loosely cover with plastic cling wrap. Chill for at least 4 hours. Remove from fridge approx 30 mins prior to serving. I usually do this as we are about to eat our main meal. To serve- remove pannacotta from moulds. Lightly brush the top of the custard with water. Run a small bladed knife around the outside of the ustard. Invert onto plates and serve with your choice of fruits, sauce, berry coulis or a drizzle of honey. If the custard did not centre on the plate when removed from the mould, you should be able to slide it over (that was the reason for the brushing of water).
Mix turmeric powder, red chili powder, garlic paste, salt and lime juice with yogurt. Add the chicken pieces to the mixture and marinate for half an hour. Heat oil in pan. Add bay leaf, cinnamon, cloves. black pepper and chopped onions. Saute till onions turn translucent. Add coconut flakes and stir till they turn very light brown . Add tomatoes. Cook for 10 minutes. Cool the mixture and puree it to get the Kolhapur masala. In another pan, heat oil and add the marinated chicken to it along with the marinade. Cook for 25 minutes on low heat. Stir frequently. Add the pureed paste and simmer on low flame for 5 minutes. Garnish with chopped cilantro and serve hot with rice or tandoori roti.
Preheat oven to 350°F In small bowl, combine graham cracker crumbs, butter and finely chopped pecans. Press evenly onto parchment paper-lined 13x9-inch baking pan. In medium bowl, beat cream cheese until fluffy. Add sweetened condensed milk and eggs. Pour over prepared crust. Spoon apple pie filling over cream cheese layer. In medium bowl, combine brown sugar, flour and cinnamon. Cut in cold butter until mixture resembles coarse crumbs. Stir in cranberries and pecans. Sprinkle over apple layer. Bake 35 to 40 minutes or until golden. Do not overbake. Store leftovers covered in refrigerator.
Place clams in a pot with wine and garlic, cover and steam the clams for 5 - 6 minutes (until they open). Please, discard any clams that do not open -- they are bad. Drain the pot, reserving the liquid and remove the clam meat from the shells. Leave some clams in the shell for garnishing. Set the clams aside. Strain the clam liquid in a sieve that has been lined with cheese cloth, linen or a muslin cloth and reserve the clam liquid. Preheat your oven to 350 degrees F. Saute the onion in butter in an ovenproof casserole for 2 - 3 minutes. Add the rice and saffron to the casserole dish and gently stir to coat with butter. Next add the chicken stock and clam liquid to the dish and bring to a boil. Stir the rice once, reduce the heat and cover the dish. Place the casserole dish in the oven and bake for 15 minutes. Remove the casserole dish from the oven and uncover, add the clams and butter to the dish, gently mixing together. Re-cover the casserole dish , return to oven and bake for 7 minutes more. Remove dish from oven, uncover, sprinkle with the scallions, garnish with the reserved clams in shell and serve immediately. A wonderful light meal, served with fruit salad.
Heat both oils in a large nonstick fry pan or wok at medium-high. Cut beef into thin short strips, against the grain. Add beef to pan, toss and saute slightly for 5 minutes. Add sliced onion and green beans, toss. Add garlic and ginger. (I like my beans a little more done. I usually put the cover on to cook them for about 5 more minutes). Reduce heat to medium-low. Add soy sauce, rice vinegar, fish sauce, sweet chili sauce, hoisin sauce and chili paste. Stir to combine. (Add mixture of cornstarch and water if desired to thicken). Serve with rice.
In a large mixing bowl cream butter and sugar. Separate egg, reserve white for later use add yolk to creamed mixture. Add milk and vanilla to creamed mixture, mixing well after each addition. In a separate bowl combine dry ingredients and whisk to combine. Combine creamed and dry mixtures with electric mixer; beat until well combined. Wrap dough in plastic wrap and chill for 2 hours or until dough is easy to work with. Preheat oven to 350°F. In a small sauce pan melt caramels into whipping cream over low heat. Stir until mixture is smooth; set aside. Slightly beat reserved egg white. Shape dough into 1-inch balls. Roll balls in egg white then in pecans. Place balls one inch apart on cookie sheet sprayed with vegetable oil spray. Using your thumb, make an indentation in each cookie. Bake for 10 minutes or until edges of cookies are firm. Spoon caramel into indentation. Move cookies to wire racks to cool. Melt chocolate chips and shortening; cool mixture slightly then place in a zip top bag. When all cookies have been filled, clip tiny corner off of bag and drizzle chocolate over cookies. Let cookies stand until chocolate and caramel are set. Prep time does not include chilling time.
Preheat oven to 450 degrees. In a bowl mix together beef, rice, onion, garlic powder, Worcestershire sauce, salt and pepper. Shape into 6 round patties. Wrap a bacon strip around each patty and fasten with a wooden toothpick. Put patties in an ungreased shallow baking dish. Bake 20 minutes or to your desired degree of doneness.
Wash and cut green beans. Steam until al dente. Meanwhile, put peeled garlic cloves, bouillon cube, salt and pepper, and olive oil in blender. Blend until smooth. Drain green beans. Pour oil over beans and toss to coat. Mix in nuts.
Pre-soak claypot, top and bottom, in water for 15 minutes. In a large plastic bag place flour, paprika, oregano, basil, garlic powder, and onion powder. Seal and shake to combine. Add chicken to the bag and shake to coat the pieces. In a large skillet over medium-high heat add the olive oil and quickly brown the chicken (reserve the excess flour coating mixture), turning only once. Arrange the browned chicken in the claypot, top with salt, pepper, green onions, and mushrooms. Add the wine to the frying pan drippings and simmer for 1 minute. Add to the skillet 1 cup of the sour cream and gently heat until thickened, stirring constantly. Pour sauce evenly over the chicken in the claypot. Sprinkle with Swiss cheese and cover with the lid. Place claypot in a cold oven and turn heat to 475°F Bake for 45 minutes, depending on chicken, checking for doneness after 30 minutes. Remove chicken and vegetables to a platter and tent with foil. Pour juices from the claypot into a saucepan over medium heat. Whisk 1 tablespoon of the flour mixture into the remaining 1 cup of sour cream and stir into the pan juices, heating until thickened. Can be served over mash potatoes, rice or noodles.
Cut the thawed calamari into 1-inch pieces; set aside. Heat the peanut oil in a Dutch oven over medium heat; add in onion, garlic and chili flakes (if using) saute for about 4 minutes. Add in the tomatoes with next 5 ingredients; cook over medium heat for about 8-10 minutes. Add in the coconut milk with the chicken broth, cilantro, brown sugar and lime juice; bring to a boil and simmer for about 6-7 minutes. Add the chopped calamari to the curry sauce and cook for about 3 minutes or until the calamari is opague. Season with salt and pepper to taste. Serve over cooked rice and sprinkle with toasted coconut if desired.
Mix all ingredients until sugar dissolves. Put into freezer proof containers and Freeze. "Butter"bowls work great! Best if you can let stand in fridge overnight, then put in the little containers and freeze.
Mix sugar, cocoa and milk in a saucepan. Bring to a rapid boil and boil for exactly one minute. Pour over peanut butter and vanilla and nuts in a bowl and beat until thick -- this only takes about a minute. Immediately pour onto a buttered platter and allow to cool. Cut into squares. Tip: Have your peanut butter and vanilla already in a bowl before boiling the mixture as you need to pour it over the peanut butter immediately.
combine cheese, crab meat (drained),garlic salt, mayonnaise, and butter/margerine. you may need to beat it with an electric mixer to make it semi-smooth. spread evenly between the english muffins halves. cut each half of english muffin into quarters. place the quarters on a baking sheet. bake at 350 degrees for 20-30 minutes, or until slightly brown.
Preheat oven to 425F. Brush a deep muffin pan with a small amount of oil. (I find the mixture is enough for about 10 popovers) Place the flour in a bowl and make a well in the centre. Add the egg white and milk and gradually beat in the flour. Gradually add the water, beating until smooth and bubbly. Place the pork mince, celery, oats, chives, Worcestershire sauce, and seasoning in a bowl and mix well. Mould the mixture into 10 small balls and place in the patty tins. Cook for 10 minutes, remove from the oven, and quickly pour the batter into the tins. (Dont allow tin to cool at this point or popovers wont rise) Cook for 20-25 minutes more, or until puffed and golden brown. Nice served with a thin gravy.
Scrub the potatoes and cut in half lengthwise. Cut each half into 3 wedges. Place in a single layer on a greased baking sheet. Spread cut sides with miracle whip and sprinkle with salt. Bake at 350 degrees F for 50-60 minutes until tender.
In a small bowl, combine the peanut butter, applesauce, honey, vanilla and salt. Add the rest of the ingredients and mix until combined. Spoon rounded tablespoons of cookies on a cookie sheet lined with parchment or wax paper. Place in the freezer to set, about 20 minutes. Enjoy!
Combine all marinade ingredients; blend well. The marinade for this dish can be prepared a day in advance; marinating should go on for 24 hours. Lay the pork tenderloins in a ceramic or glass dish and pour marinade over them. Turn the tenderloins several times during the 24 hours that they are marinating in the refrigerator. When ready to cook, pat the pork dry. Preheat charcoal in an outdoor grill and soak the wood chips in water for 30 minutes. Add the chips to the hot coals. Roast the pork evenly for about 40 minutes, until its internal temperature is 165°F If pork is to be eaten hot, allow it to sit on the edge of the grill for 10 minutes or so after it is cooked so that the juices can be drawn back into the meat.
Place chicken between 2 sheets of waxed paper; pound to 1/4" thickness, using a meat mallet or rolling pin. Place chicken in a shallow baking dish. Combine brown sugar, mustard, bourbon, green onions, salt, and Worcestershire sauce; stirring well. Brush mustard mixture evenly over both sides of chicken breast halves. Cover and marinate in frig 1 hour. Remove chicken from marinade, reserving marinade. Combine butter and oil in lg. skillet, and place over med-high heat. Saute chicken 3 to 4 mins. on each side or until done. Remove chicken to a serving platter, and keep warm. Drain and discard pan drippings. Add reserved marinade to a skillet; bring to a boil, stirring constantly. Pour sauce over chicken.
Save a few cherries for garnish. Mix everything else together and refrigerate. Add the reserved cherries before serving.
Combine 1-2/3 cups water with rice, butter and salt in a small saucepan. Bring to a boil and lower the heat to a mild simmer. Cover and cook until rice is tender, approximately 20 minutes. Remove from stove and beat in the eggs. Continue to beat 1-2 minutes. Stir in sugar, lemon juice and peel, and vanilla. Transfer to a serving bowl. Sprinkle top generously with cinnamon. Cool to room temperature. Cover tightly and refrigerate until cold.
Preheat oven to 350 degrees. Grease a 9x13" pan. Melt shortening in a large saucepan over low heat, then stir in cocoa. Remove from heat. Mix in sugar and vanilla then mix in eggs one at a time. Stir in remaining ingredients then stir in nuts. Bake for 30 minutes. Cool completely, before cutting into 2x2" squares. I have read all the great reviews and learned from them, thank you all. Now I line my pan with buttered alumunin foil or parchment paper. This works very well.
Heat oven to broil. Whisk together peanut butter, water, vinegar, soy sauce, garlic, and red-pepper flakes in a mixing bowl. Place pork in a separate mixing bowl, add 3 tablespoons of the peanut butter sauce, and toss to combine. Reserve remaining sauce. Thread pork onto skewers and broil 4 minutes per side. Place remaining sauce in dipping cups and serve with pork.