HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef in a large pot, drain grease. Add all remaining ingredients and mix well. Bring to a boil, lower heat to med and simmer for 30-40 minutes or until potatoes and carrots are tender (make sure you do not cut them in chunks or it will take too long to cook, just dice them). Salt and pepper to taste. Serve over fritos and cheese, top with sour cream!
Cut each chicken wing at joints to make 3 pieces. Discard tip or reserve for making chicken broth. Here's where I cheat and use those frozen party wings from Costco. Feel free to do the same thing. Combine the salt, pepper, ginger, egg white, and cornstarch in a large mixing bowl. Add chicken wings and marinate for 20 minutes, covered in refrigerator. Heat sake, orange juice, lemon juice soy sauce, sugar, and chili until sauce is reduced to 1 1/4 cup. Turn off heat and set aside. Heat corn oil (2 inches) in wok or deep edged frying pan to 350°F Place drumette pieces in oil and deep fry for one minute turning a couple of times. Add remaining wing pieces and cook for additional 4 minutes, turning 3-4 times or until golden brown. Remove from oil and drain on paper towels. Heat a wok or frying pan on medium heat until hot. Add 1 tbsp corn oil, and the garlic and sauce mixture. Stir and cook until sauce begins to bubble. Add chicken wings and stir and cook with sauce mixture until wings are well coated.
Toss the steak in a little cornstarch. Heat the vegetable oil in a non-stick frying pan. Stir-fry beef strips in small batches for about 2 minutes, until browned. Remove the beef and set aside. Add the garlic, orange juice and soy sauce and bring to the boil. Return the beef to the pan, add the scallions and heat through. Meanwhile, cook the noodles in a large pan of boiling water following packet instructions. Tip into a colander and drain. Serve the beef on a bed of piping-hot cooked noodles.
Preheat oven to 375 degrees. For the crust, combine the graham crackers, 1/2 cup of the sugar and the melted butter in a food processor. Process until very fine and evenly moistened. Press crust mixture evenly into a springform pan. Put pan into the fridge for 10 minutes to firm. While this is firming work on the filling. For the filling, combine the cream cheese, 1 cup of the sugar, the egg, and 2 tablespoons of the vanilla into the food processor and cream together until very smooth. Pour the filling mixture into the crust and bake in a 375 degree oven for 35-40 minutes. When done baking, remove cheesecake from the oven and cool for 15 minutes. Raise the oven temperature to 450 degrees. While the cheesecake is cooling, make the topping. In a small bowl, combine the sour cream with the remaining 2 tablespoons of vanilla and the remaining 2 tablespoons of sugar. Spread topping over the cooled filling. Bake in a 450 degree oven for 10 minutes. Let cool and ENJOY!
Dice green pepper and chop onion, fresh tomato, cilantro, jalapeno and green onion( include green tops). Don't forget to seed jalapeno as the seeds would make it very hot. Drain hominy and black-eyed peas. In a large bowl combine all ingredients. Cover and marinade in refrigerator 24 hours. Then you are ready to use as a dip.
In bowl, combine corn cake mix with melted butter. Add water and can of cream style corn. Mix until ingredients are combined. Pour mixture into a 9x5 inch loaf pan. Bake, uncovered at 350 degrees for 40-45 minutes or until liquid has been absorbed. Use an ice cream scoop to serve sweet corn cake as a side dish or for dessert.
Preheat oven to 350. In large mixing bowl, combine flour, white sugar, baking soda, eggs, and crushed pineapple. Mix well. Pour mixture into an ungreased 9X13 pan. Sprinkle brown sugar and chopped nuts over cake batter. Bake for 30 minutes. Ten minutes before cake is done, start making the frosting. Combine all frosting ingredients in a medium size sauce pan and bring to a boil. Reduce heat slightly and let boil for 5 minutes. Pour frosting on cake as soon as it comes out of the oven. Serve cake cool or warm. Top with whipped cream if desired.
After soaking the coconut for 1 hour mix remaining ingredients together. Roll out pastry sheet, about 1/4 inch thick and cut into 3 inch circles. Place 1 1/2 t's of filling in each, moisten edges with water, fold over and seal edges by crimping. Place pastries on a lightly greased cookie sheet. Cover with plastic wrap and place in the fridge for about 1 hour. Preheat oven to 425 degrees. Brush pastries with egg wash and bake for 20 minutes or until golden and crisp. ***The amount you get depends on how thick you roll the pastry.
Mix popcorn and Asian snack mix together in a large bowl. In a small microwave-safe bowl, microwave butter on high until melted, about 20 seconds. Stir in soy sauce, ginger and oil. Drizzle over popcorn mixture; toss. Spread mixture on a baking sheet and bake in a 300° F oven for 20 minutes, stirring once. Allow to cool, serve or store in airtight container.
In a blender, combine soy sauce, 3 tbsp sesame seeds, peanut butter, rice vinegar, brown sugar, 1 tbsp sesame oil, ginger, garlic and hot sauce. Process until smooth. With the blades still running, add hot water, 1 tbsp at a time, until the sauce has the thickness of heavy cream. If serving hot, heat the chicken without overcooking it (1 minute or so in the microwave on high should do). Cook the pasta in 4 qts of salted water until tender. Reserve 1/2 c of pasta water before draining. If serving cold, rinse under cold running water until cold. Transfer noodles to a large bowl and toss with remaining 1 tbsp sesame oil. Add sauce, chicken, bell pepper, cucumber, carrot, scallions and cilantro if using. Toss well to combine. If the sauce looks too thick, drizzle with reserved pasta water and toss again; repeat until desired consistency is achieved. Sprinkle with the remaining 1 tbsp sesame seeds and serve.
For filling; combine cheeses (1/2 of the parmesan), pepperoni and sauce, set aside. Separate the biscuits. Flatten to 3" circles. Place one rounded tablespoon of filling in the center of each biscuit. bring edges of dough together, pinch edges of dough to seal. Place, seam side down on greased baking sheet, brush with milk. Sprinkle with parmesan cheese. Bake in a 350° preheated oven for 12- 15 minutes or until golden brown.
Preheat oven to 375°F Grease souffle dish. In medium, heavy-bottomed saucepan over medium heat, bring soy milk to boil. Add ginger, remove pan from heat, cover, and let steep 30 minutes. Strain soy milk, discarding ginger, and set aside. In large nonreactive bowl, whisk together egg yolks and 6 tablespoons of sugar. Whisk in flour until well combined. Gradually add hot milk, whisking constantly to prevent curdling. Return yolk mixture to saucepan and set over medium heat. Cook, whisking constantly, until custard boils and thickens enough to coat back of a spoon, 2 to 3 minutes. Transfer to large bowl, whisk in pumpkin puree, and set aside. Using electric mixer with whisk attachment, beat egg whites until foamy and slightly opaque. With mixer running, add remaining 6 tablespoons sugar, 1 tablespoon at a time, then beat until stiff but not dry. Fold 1/3 of egg whites into pumpkin mixture to lighten, then add mixture to remaining whites, folding in gently but thoroughly. Spoon batter into souffle dish, filling almost to top, and lightly run finger around inside rim to create a "moat.". Bake until the souffle has risen well above rim and tops are golden brown, about 25 minutes. Serve immediately.
Preheat oven to 350. Prepare pans (makes one 9x13 sheet cake or two 8- or 9-inch layers) by greasing and flouring (use cocoa powder to avoid white residue). In a large bowl, stir Group One ingredients together and set aside. In another large bowl, stir Group Two ingredients together. Stir Group Two (dry ingredients) into Group One. It is quite a liquidy batter, so do not be alarmed! Pour batter into prepared pans (fill no more than 2/3 full). You may have extra batter, if so make a few cupcakes! Rap baking pans sharply on the counter to release air bubbles. Bake at 350 until edges are slightly dry, cake springs back when lightly pressed in the center, and a toothpick inserted into the center comes out clean or with a few crumbs. Baking times will vary based on pan size, but check at 40 minutes and continue checking every 5 minutes thereafter. For cupcakes, check at 15 minutes.
Pour enough soy sauce in a bowl to lightly cover the meat. For example, for 8oz or meat, use about 3 tablespoons Add sriracha sauce and maple syrup to suit your taste. If unsure, keep adding small amounts of each at a time, and taste until you are satisfied. For me, I add a squirt of sriracha and about a half tablespoon of maple syrup for 8oz of meat. Mix well and pour marinade, deer meat and onions ziplock bag. Move marinade around in the bag until it coats the meat and onions. Close the bag and try to squeeze out the air. Place in the refrigerator and marinade for about 8 hours. When you are ready, cook the deer meat on the grill or pan. If you want you can also cook the marinade seperately as a little drizzle sauce, but be careful because it may burn b/c of the maple syrup, depending on how much of it was added.
First cream together butter sugar and then add eggs and vanilla. Then add salt, baking soda, baking powder and oatmeal. Blend the oatmeal by measuring out 5 cups and then put in blender and blend until a fine powder. Add the flour. Add last add the chocolate chips. bake for 10 minutes at 375.
Let Herman reach room temperature, or remove from fridge about 1 hour before using. Stir in oil. Combine dry ingredients (flour, baking powder, soda, salt). Stir into Herman/oil mixture. Dump dough onto a floured board and knead until dough is pliable. Roll to 1 1/2 inch thickness; cut with biscuit cutter. Place biscuits on lightly greased baking sheet, cover lightly and let rise in warm place 1 hour. Bake at 350 degrees F until golden, 20 to 30 minutes. Note: instead of rolling, the dough may be pinched off in small pieces and shaped into rounds.
In a small bowl or measuring cup, combine oil, vinegar, sesame seeds,. sugar and soy sauce; mix well. Pour dressing over cooked asparagus. Toss lightly. Serve immediately.
In a 4-quart Dutch oven, cook beef, onion and celery over medium heat until meat is brown and vegetables are tender. Drain well; return to Dutch oven. Stir in half of the beef broth, undrained tomatoes, mixed vegetables, steak sauce, Worcestershire sauce, salt, and pepper. Bring to boiling; reduce heat. Add Pasta, cover and simmer 20 minutes. In a medium mixing bowl whisk together remaining beef broth and the flour. Stir into mixture in Dutch oven. Cook until thickened and bubbly. Cook and stir 1 minute more. Makes 6 main-dish servings.
I just whisk this up in a pint sized mason jar, but you could also use a blender, hand mixer or stick blender. Combine wet ingredients. In a small bowl (if mixing by hand) combine dry ingredients, then add to wet ingredients and whisk vigorously until well combined. If you like it thicker, add a little more xanthan gum (*a little goes a long way so be careful!). Store in the refrigerator. *I had a bit of trouble with the xanthan gum clumping when whisking by hand. I will try dissolving it in the vinegar first next time, or making it in the blender.
Begin with a spoonful or two of cottage cheese. Place in pita pocket. Then top with chicken, then cheddar. Set pita on paper plate and microwave until cheese is melted or pita is desired warmth.
Preheat oven to 350°F. Heat olive oil in large skillet. Cook zucchini with salt and pepper over medium heat for about 15 minutes. Stir in tomato paste and oregano. In 2 quart dish that has been sprayed with Pam alternate layers of zucchini mixture, mozzarella, and pepperoni until all ingredients are used. Sprinkle top with parmesan cheese. Bake for 20-25 minutes or until heated through and bubbly.
(I used one 20 oz can of Chaokoh young green jackfruit. If using canned jackfruit, drain the water out of the can the previous day and soak the pieces in fresh water overnight to get rid of the saltiness of the brine. Squeeze the jackfruit pieces to drain the extra water in them before dicing them.). In a skillet, heat 1/4 tsp of oil and saute the red chilies, coriander and fenugreek seeds for couple minutes. Grind them with coconut, jaggery and tamarind to as fine a paste as you can (Like me, if you have trouble grinding the ingredients without water in your blender go ahead and add 4-5 tbsp of water. Just go easy on the water in the last step). Heat remaining oil in the skillet and add the mustard seeds and a pinch of asafetida. When the seeds pop, add curry leaves, turmeric powder and jackfruit. Saute for 4-5 minutes. Add the ground paste, salt to taste and 1/2-1 cup water. Cover and cook on low heat for 15-20 mins or until the jackfruit is tender stirring occasionally.
Heat oven to 425 degrees Fahrenheit. Grease a cookie sheet. Mix flour, 1/3 cup sugar, baking powder, and salt. Cut in butter until fine crumbs; food processor is best. Place in large bowl; add cranberries and raisins. Beat milk and egg with a fork. Add milk and egg mixture to flour mixture; stir with fork until moistened. Drop by 12 heaping spoonfuls, 2 inches apart onto prepared baking sheet. Sprinkle with the 1 Tablespoon sugar. Bake 13 minutes or until golden. Cool on rack.
Over medium heat a tbsp of oil in a frying pan. Add the garlic and fry till light brown. Now add red chilli and peanuts. Fry till the. peanuts are roasted. Grind the fried peanut mixture along with tamarind paste and salt.Add 1/2 cup water and then grind to a smooth paste. Adjust the consistency of the chutney as per ones taste. To season heat a tsp oil in a pan, add the mustard seeds once it crackles add urad dhal and curry leaves,fry till dhal is golden brown. Remove and pour it over the chutney. The chutney is ready to be served with idlis or dosas or with any Indian savoury pancake.
Preheat oven to 400°F. Grind the almonds in the blender/food processor to create fine mix. Quarter the Cremini mushrooms. If they are too big cut them in 8. Cut zucchinis in half, and scrape out the pulp (use the spoon). Reserve the shells - you can stuff them and bake with the mushrooms. If using cauliflower, cut the florets in small pieces. Heat 3 tbsp of olive oil on the medium-high heat in a frying pan, add garlic, ginger, mushrooms and fry for 7-10 minutes, or until the mushrooms loose most of the liquid. Lower the heat to medium and add carrots, apples, zucchinis, cauliflower, mix well and let fry for 5-7 minutes, or until all the vegetables are tender. Add spices, tofu, and Tamari. Keep mixing until the tofu is thoroughly warm. Taste and adjust for seasoning. Add the almonds and stir the mixture. Now it should be easier to work with the filling. Let the filling cool; meanwhile cut the stems of the Portobellos and scrape of the gills (spoon works the best for this). Lightly oil the baking pan with the remaining olive oil. Stuff the Portobello cups and the zucchini shells with the stuffing, be generous :) Put them on the baking sheet and start the timer. The mushrooms come out best after 20-25 minutes of baking. Zucchinis would take as long as 40 minutes of baking. You could add some shredded vegan cheddar on top during the last 5 minutes of baking.
Preheat oven to 350 degrees F. Combine beef and sauce in sauce pan. Put just enough water in sauce jar to rinse sides, shake it up, then add it to sauce. Mix and let simmer. While sauce simmers, combine all 3 cheeses, eggs, and salt and pepper to taste in large mixing bowl and mix well. In 13x9" casserole/baking dish, lay down thin layer of sauce on bottom, just enough to cover so noodles don't stick. Lay down first layer of UNCOOKED noodles, then a layer of sauce, then 1/2 of the cheese mixture. Follow with another layer of noodles, sauce, rest of cheese mixture, another layer of noodles, then finish with the rest of the sauce on top. Cover with aluminum foil and bake at 350 degrees F for 55-60 minutes. Remove from oven, remove foil, then bake for an additional 10 minutes. Remove from oven and let stand for 10 minutes before cutting to serve.
Preheat oven to 350°F. Bake the potatoes until tender, then peel and mash them. Stir in the brown sugar, orange juice, zest and nutmeg. In a separate bowl, toss the coconut with the sugar and cinnamon. Press mashed potatoes around each marshmallow, creating a 2 to 3-inch diameter ball. Roll the balls in the coconut mixture. Bake for 15 to 20 minutes. Watch carefully for the last few minutes of cooking; the expanding marshmallows can cause the potato balls to burst open.
* Candy flavoring is carried by a lot of grocery stores, near the baking aisle with candy-making and cake decorating supplies. Bring the water to a boil in the saucepan. Remove from heat; add 3 cups of sugar, stirring until dissolved. Slowly add the remaining sugar, reheating the water if necessary. When all the sugar is dissolved, pour the mixture into 3 heat proof jars or glasses. Stir 3 drops of liquid food coloring and 1/2 teaspooon candy flavoring into each jar. Tie each length of string around a pencil. Lay one string on top of each jar so the strings hang down into the liquid. Crystals will begin to form in 1 hour, and continue to solidify for several days. If a layer forms on the surface of the jar, break it. When liquid completely evaporates, candy is ready.
Heat grill; place jelly in a microwave safe bowl and wave it on HIGH for 30 seconds; add cilantro if using and mix well. Pat ham dry with a paper towel. Place ham on grill over medium heat or 4-6 inches from medium hot coals; brush with half the glaze and cook 5-7 minutes, turning and brushing with remaining glaze during the last 2 minutes of grill time.
beat the butter and mix in sugar and salt mix in egg and vanilla until it turns light yellow. add flour in to the batter and mix it together gently. wrap the batter with plastic wrap and put it in to refrigerator for 30 minutes. after 30 minutes, roll the batter cut the batter with cookie cutters bake in 365 degree oven for about 15 minutes.
DEFROST GROUND TURKEY! grease a large pan and put on low/medium heat. Chop up all the veggies and throw them in the pan. Let them cook for about 3-5 minutes. Add the ground turkey, and use a spatula to break down the turkey chunks into small bits while stirring mix. Add salt, pepper, chili powder, and cumin as you wish. I didn't measure, but used a lot of cumin and a good amount of chili powder, so you might want to adjust tht to what you like the best. Pour in the tamarind sauce immediately after. I got that sauce in an indian grocery store, and like it a lot. Stir and let cook for 5-10 minutes or until meat is fully cooked and veggies too. I made this in bulk and have 4 or 5 more meals -- and it didn't even take a half hour! I ate this with a piece of whole wheat toast, but rice might be good with it too. Anyway, let me know what you think!
Preheat oven to 375°F. If using good quality instant oatmeal, you may want to use the oatmeal packets in their entirety. If the flavor of the non-oat part of the oatmeal isn't to your liking, then empty each packet and pick out the dried fruit. Then, run the oatmeal through a sieve to separate the oats from the flavoring. In a large bowl, beat all ingredients except oats, flour and raisins with electric mixer on medium speed, or mix with a wooden spoon. Stir in oats, flour and raisins. If using oatmeal packets in their entirety instead of just the oats, allow the mixture to rest for 10 minutes to allow the dried fruit and other ingredients to fully rehydrate. On UNGREASED cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart. Bake 9 to 11 minutes or until light brown. Immediately remove from cookie sheet to cooling rack or sheets of paper towel.
Preheat oven to 350 F and lightly grease baking pan. (11 X 7) Combine flour, brown sugar, corn meal, baking powder, and salt in a bowl. Mix together. Set aside. Combine milk, eggs, butter. Mix well. Add dry mixture to wet mixture, stir until just blended. Pour into baking pan. Cut hot dogs into bite size pieces. Sprinkle hot dogs into mixture. Bake at 350 F for 35 minutes or until golden brown.
Preheat oven 350 degrees,cut and clean peppers, cut in half lengthwise. Mix the remaining ingredients into a bowl. Spoon tuna salad onto pepper halves, should make 12 with possibly some left over. Take 1 tablespoons of cheese and sprinkle over each tuna pepper. Bake in oven for 10 minutes or until cheese has completely melted. Serve on devilled egg platter, add olives or mixed greens in center for decoration if you like, not required for this dish.
Boil pasta. Drain and set aside. Brown ground beef. Drain and remove from heat. Add ricotta, parmesan, parsley, egg, salt, pepper, and half of sauce to meat and mix well. Add ziti and toss gently to coat. Spoon mixture into a 13x9-inch baking pan. Pour remaining sauce over pasta mixture. Sprinkle with mozzarella cheese. Bake, uncovered, at 350 degrees for 20 minutes, or until hot and bubbly.
Place mixed berries in a small bowl and crush slightly with the back of spoon. Stir in 3 tablespoons sugar. Cover with plastic wrap and set aside. Spray four 3/4 cup ramekins with cooking spray. In a small bowl, pour 1 tablespoon milk. Sprinkle gelatin over and allow it to soften (10 minutes). Meanwhile, combine cream, 1/3 cup milk, vanilla, and 1/4 cup sugar in a saucepan. Bring to a boil over medium high heat, stirring often. Remove from heat, add gelatin mixture and stir until melted. Let the mixture cool slightly down to a warm temperature. In a medium sized bowl, whisk together mascarpone cheese and sour cream until smooth. Slowly add the now warm cream mixture into the bowl, whisking constantly. Pour mixture into prepared ramekins. Chill until cold and set (at least 3 hours and up to 12) Run a small knife around the edge of the ramekins to loosen the panna cotta. If that doesn't work, dip the bottom of the ramekin in hot water for a few seconds. Invert ramekin onto a plate. Spoon berry sauce over panna cotta. Serve.
Process 6 or 7 graham crackers in blender or food processor fitted with the metal blade to make fine crumbs. You can use a plastic bag and rolling pin just be sure to crush fine. Repeat the remaining crackers. Stir sugar and cinnamon into cracker crumbs. Pour into a 10 cup contatiner with a tight fitting lid. Use within 6 months. Graham Cracker Crust:. Mix 1 1/2 cups cracker crumbs and 1/3 cup mellted butter. Press mixture over bottom and sided of an 8 or 9 inch pie plate or springform pan. Refrigerate 45 minutes before filling. If baking crust, preheat oven to 375 degress F. Bake for 6 to 8 minutes. Cool completely before adding filling. Fill as desired.
Preheat the oven to 350°F Grease and flour two 9 x 9 x 2 inch pans. In a large bowl, combine the sugar and eggs and beat together until creamy. Add the flour, salt, baking powder, and lemon rind mixing thoroughly. Add the milk to the batter, once combined, then blend in the shortening. Divide the batter between the two pans, flatten out and smooth the top with your fingers. Bake for 30 - 40 minutes or until the cake is golden on top, and a cake tester comes out clean.
Preheat oven to 350 degrees. Grease an 8x8in square pan. Combine applesauce, brown sugar and vanilla in a small bowl. In a separate bowl, combine all dry ingredient (except the chocolate chips). Add the applesauce mixture into the dry ingredients and mix until thoroughly combined. Add in chocolate chips. Pour into prepared pan. Bake 25-30 minutes, or until a toothpick comes out clean.
In a large bowl, mix all ingredients. Serve chilled with crackers or tostadas. Use more or less of the cottage cheese depending on your taste. Same applies for the hot sauce. Make sure everything is well drained or you will have a very watery salad.
Tear angel food cake into bit size pieces and place in a 9x13 inch pan. Combine cream cream cheese and Splenda until light and fluffy. Fold in whipped topping. Spread the cream cheese mixture over the cake. Combine strawberries and glaze until strawberries are evenly coated (you may not need the whole bag of glaze). Spread over cream cheese layer. Chill until serving.