HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients in a non-metallic bowl. Add steak and spoon over marinade. Cover and refrigerate several hours or preferably overnight (but even 1/2 hour will do). When ready to cook remove meat from marinade, pat dry with paper towels and cook as usual. (I usually fry or barbecue the steak).
Combine ingredients into a mixing bowl. Blend with with hand-held mixer until the mixture has the consistency and texture of cottage cheese. Serve chilled with vegetables commonly used for crudite trays, such as cauliflower, celery, carrots, broccoli, etc.
beat eggs with beater and then add the cheese. mix yeast into warm milk, melt the margarine and add to the cheese and egg mixture. then add flour to make a sticky dough. spray a loaf pan and add dough half way up. let it sit and rise till double. bake at 350 for 45 minutes or until golden.
Place first four ingredients in a mini bowl for a food processor or a blender jar, and puree thoroughly. Slide your fingers in between the skin and the flesh of the thighs, but do not remove the skin. Pour some of the seasoning mixture in the space between the skin and the flesh of each thigh and massage it to spread it as much as possible. Stretch the skin back to its original position, turn the thighs, and massage the remainder of the mixture into the underside of each piece. Place on a plate, cover well with plastic wrap, and refrigerate for at least 2 hours. Grill on low heat, turning occasionally, until the meat registers 155 to 160 degrees on a meat thermometer, about 30 to 45 minutes depending upon grill temperature. Let rest 10 minutes before serving.
Strawberry: Boil water, add jello and stir until completely dissolved. Add malibu rum and pour into 2 oz shot glasses (I use plastic) leave some space for gummy worm on top Chill until jello is 1/2 way set up and add gummy worm. If you add to early it will fall to bottom, make sure it can support the worm. Chill until firm and serve! Pineapple: Boil water, add jello and stir until completely dissolved. Add malibu rum and stir. Follow previous directions to pour and set with gummy worm. Blue Lagoon: Boil water, add jello and stir until completely dissolved. Add sprite and vokda, stir. Follow previous directions to pour and set with gummy worm. Raspberry: Boil water, add jello and stir until completely dissolved. Add raspberry vodka and stir. Follow previous directions to pour and set with gummy worm. Time does not include chill time.
Preheat oven to 375 °F. Place all dry ingredients in a mixing bowl, or in the bowl of an electric mixer fitted with the paddle attachment. Cut butter into dry ingredients until it resembles coarse meal. Stir together 3/4 cup cream and vanilla and add to dough. Mix just until dough comes together. Turn dough onto a lightly floured surface. Roll dough twice to an inch thick, each time folding in half (this is the secret to a flaky scone). Roll dough to 3/4-1 inch thick and cut desired shapes. Place on a greased or parchment-lined baking sheet and brush with remaining cream. Bake for 15 to 18 minutes, until tops are nicely browned.
In a hot skillet, heat oil. Add onions and cook until brown and caramelized. Stir frequently and be careful not to burn. Add garlic and vinegar. Reduce heat to medium low and cook a few more minutes until the liquid is fully absorbed. Remove from heat. Stir in meat and cheese. In the meantime, use a rolling pin to seal the creases of the puff pastry. Use parchment paper on either side to keep from sticking instead of flour. Cut into squares in any size of your choice. I like to do small ones (about 4 inches or so). Curl up the edges slightly to make an edge. They do not need to be perfect however -- this dish looks its prettiest rustic style. Brush the outside edge of the pastry with the egg wash. Fill each pastry square the mixture. Bake in a 375 degree oven for about 8-12 minutes, or until browned on the edges. Enjoy!
PREHEAT oven to 350°F. Mix crab meat, cream cheese, onions and mayo. SPRAY 12 medium muffin cups with cooking spray. Gently place 1 won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups. Fill evenly with crab meat mixture. Sprinkle with paprika. BAKE 18 to 20 minute or until edges are golden brown and filling is heated through. Serve warm. Garnish with chopped green onions, if desired.
Heat the oil and fry the onion, ginger, garlic and chili for a 2-3 minutes, add the mushrooms for the last minute. Set aside to cool. Mix the ground chicken with all the other ingredients and the cooled onion mixture, shape into 4 or 6 burgers. Fry them in some oil on a medium fire for several minutes on each side until done and browned. Serve as suggested in the recipe-intro or use your own ideas.
Cook the ground chuck, onions, & pepper until done. Add spices to the mixture and mix well. Place in a LARGE Soup kettle and add the Beans, Tomatoes and Sauce. Stir, then add the rest of the ingredients. Cook on LOW to MED heat (no higher) for around 20 minutes, making sure you stir the bottom. (Beans may stick). Serve with Mexican Cornbread or Crackers. Enjoy!
Preheat oven to 350°F. Grate the zucchini, and measure out four cups. Add to large mixing bowl. Add eggs, fat, cinnamon, salt, baking soda, vanilla and sugar. Stir together well. Add flour to the mixture, a bit at a time. Stir until all ingredients are mixed. The mixture should resemble thick pancake batter. If it is too thick, add another egg. Add nuts, if desired. Lightly grease and flour your bread pans, or spray them with nonstick cooking spray. Carefully spoon the mixture into bread pans, stopping when the mixture is about 3/4 of the way to the top. Bake for 35 minutes, or until a golden brown. Take out loaves, and let them cool five minutes before removing the bread from the pans to finish cooling on a wire rack.
Line a 9X3" pan with aluminum foil, with an overhang of 2". Line the bottom of the pan with a layer of the cookies, breaking a few to fit into the edges, if necessary. Spread a layer of ice cream over the cookies. Repeat making 2 more layers, or however many your pan will accommodate, ending with a top layer of cookies. Cover the pan tightly with aluminum foil, and freeze until needed. 15 minutes before serving, remove the cake from the freezer. Whip the cream. Grab the overhanging foil on the sides of the pan, and lift out the ice cream cake. Place it on a serving platter. Decorate the top with whipped cream, and place the strawberries randomly on top to make a design. Cut into squares with a sharp knife, and serve.
Slice bananas into little chunks and distribute evenly onto the bottom of a pie plate. In a medium sauce pan, combine pudding and Jello mix with water; bring to a boil, stirring constantly with wire whisk until it boils pour over bananas and refrigerate at least 4 hours; then freeze for 2 hours. Serve with FREE whipped topping if desired.
Take the contents of the can and puree in a blender or food procesor. Be careful handling chipotles and remember that a little of this smoky chili puree will go a long way. Store in the refrigerator until needed in a jar with tight lid. The puree will keep almost indefinately when covered with a thin layer of oil(I prefer olive oil).
In a 2-cup liquid measure, stir broth, capers, cornstarch, garlic, lemon zest, lemon juice, salt and pepper until cornstarch dissolves. Melt 2 teaspoons butter in large nonstick skillet over medium-high heat. When butter just starts to brown, add scallops and cook, turning once, 4 to 5 minutes total, until the scallops are golden and cooked through. Remove to a plate. Add broth mixture to skillet; bring to a boil. Boil 1 minute until slightly thickened. Remove from heat; stir in remaining butter and parsley. Spoon over scallops.
Mix the marinara with the pasta sauce in a medium sized pot. Let the sauce boil. Add the artichoke hearts and olives. Stir once and let simmer for 5 minutes. In a separate pot, boil water and cook 1.5 cups of favorite pasta according to packaged directions. Serve.
Place chick peas, sesame seeds, olive oil, lemon juice, garlic, and cumin into the Vitamix container in the order listed and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High. Blend 1 minute, using the tamper to push the ingredients into the blades.
Shake all ingredients with ice in a shaker. just until chilled. Strain over fresh ice in 2 12 oz. glasses. Sprinkle lemon pepper lightly over both drinks. Add celery stick if desired.
In a soup pot place large chunks of bacon and cook in pot until done but not too crispy. Set aside the bacon, but leave the bacon grease, and add the Simply Potatoes Diced with Onions in the pot to cook until soft. Whisk together the flour and 1/2&1/2 until smooth. Add the chicken broth and rinsed black beans to the pot along with the flour and 1/2&1/2 mixture. Simmer on low while the potatoes continue to get softer and more tender, stirring frequently. Add the wine, salt and pepper - all to taste. Simmer for a few more minutes and then add the cheese and bacon. Do not boil but bring temperature back up to serve. Sprinkle the thinly sliced green peppers on top of each bowl and serve. Serve with warm french bread to mop up the soup and enjoy!
In a bowl, combine beans, tomatoes, red and green onions, lime juice, mango, cilantro, mint, garlic, and salt. Mix well. Cover and refrigerate for 2 hours. Just before serving, stir in flaxseed.
Whip the egg whites into soft peaks with a pinch of salt. In another bowl whisk the egg yolks, sugar and vanilla for a few minutes, then add the mascarpone cheese. When the cheese and egg yolks are fully mixed together, add one table spoon of the egg whites and stir this in with a metal spoon. Add the cheese mixture to the egg whites and stir in carefully, trying not to knock out the air from the beaten egg whites. Then pour the mixture into a nice, freezer proof bowl and put into the freezer for 3 to 4 hours. The mixture shouldn't be too hard, so don't leave it in the freezer for longer than this - good excuse to eat it asap really! :).
Mix all ingredients together in large bowl. Put in 9 x 13 glass baking dish; spread evenly. Bake at 350 degrees for approximately 30-40 minutes.
Smoky and Fiery Dressing: Combine the vinegar, garlic, chiles, honey, salt, and pepper in a blender and blend until smooth. With the motor running, slowly drizzle in the oil and blend until emulsified. Add the cilantro and pulse 2 times just to incorporate. Avocado-Oregano Relish: Combine all the ingredients for the relish in a medium bowl. Grilled Skirt Steak: Heat your grill to high. Brush the steak with the oil and season both sides with salt and pepper. Grill, turning once, for 6 to 8 minutes until slightly charred and cooked to medium-rare. Transfer to a cutting board and let rest for 5 minutes. Cut the meat against the grain into 1/2-inch thick slices. Drizzle each serving with dressing and top with 2 tablespoons of the avocado relish. Serve the remaining relish on the side if desired.
Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain. Preheat oven to 350. Sprinkle roast with 1 t salt and pepper. Rub surface of roast with 4 t minced sage. Heat a Dutch oven over med high heat. Coat pan with cooking spray. Add roast to pan; cook for 15 min, turning to brown on all sides. Remove roast from pan. Add shallots to pan; saute 3 min or til tender. Return roast to pan. Add remaining 1/2 t salt, beans, 5 cups water, and sage sprigs to pan; bring to a simmer. Cover and bake at 350 for 2 hours. Add cranberries and bake another 30 min or til tender. Remove sage sprigs; discard. Remove roast from pan; shred meat with 2 forks. Sprinkle with remaining minced sage. Serve roast with bean mixture.
Salt and pepper meat and sear in oil,remove and set aside. While oil is still hot in pan saute onions a few minutes. Add garlic and stir, mix flour, Cumin, chili powder, salt and cayenne in a bowl and add to sauce pan a little at a time stirring well after each addition. Add beer and stir. Add tomatoes, tomato paste, consomme,water and meat and stir. Cover and simmer 1-2 hours, stirring occasionally, may need to add water. Add beans. Serve with your choice of toppings such as minced fresh cilantro, sour cream, shredded cheddar, and chopped green onions. Serve with Hot corn bread!
Heat oven to 350 degrees Fahrenheit. Grease and flour a 13 x 9 inch pan. For the batter, beat the Bisquick, sour cream, sugar, water, vanilla and eggs in a large bowl of electric mixer at low speed for 30 seconds, scraping side and bottom of bowl frequently. Beat on medium speed 4 minutes. Pour batter into pan. Bake 35 to 40 minutes or until cake tests done. For the topping, combine the sour cream and brown sugar; fold in strawberries. Spread topping over warm cake. Store in refrigerator.
Cook noodles as directed on box. Partially thaw chicken, then dice. Cook chicken in skillet. In a separate small sauce pan, add cream of mushroom soup, milk, and cheese. Stir over low heat until melted. When noodles are done, strain, and return to sauce pan. Add the cooked chicken breast and cheese sauce mix. Stir together and simmer uncovered, on low heat about 10 minutes (stirring occasionally). Add salt and pepper at end to taste.
Combine: Brussels sprouts and water in a saute' pan. Cover and boil, 3 minutes. Uncover and allow remaining water to evaporate. Move Brussels sprouts to the side of pan. Melt: Butter in pan and add prosciutto; saute until crisp, 2-3 minutes. Mix Brussels sprouts with the prosciutto. Cook until sprouts begin to brown 2-3 minutes. Stir in: Pepper rings and season with salt and pepper.
Add the sugar and 1/4 cup of the water to a small saucepan. Place the saucepan over medium-low flame and cook, stirring, until the sugar just starts to turn dark brown, around 10 to 15 minutes. The color should be roughly that of black coffee, and the sugar will start to lightly smoke. Remove from heat and immediately and carefully pour the remaining 1/2 cup water into the caramelized sugar. Be prepared for a lot of noise and boiling. Stir until the sugar is completely dissolved. Use immediately or store in the refrigerator for several weeks.
In a small saucepan, saute the carrot, celery, onion, basil, oregano, and thyme in oil for 8-10 minutes or until vegetables are crisp-tender. Add in the soup and broth; bring to a boil. Stir in orzo; decrease heat; simmer, uncovered, for 10-12 minutes or until orzo and vegetables are tender. Taste and adjust seasoning with salt and pepper, if needed.
Mix all ingredients together really well. Grease a flat bottom glass bowl, dish or pan such as Pyrex or Corningware that is about 6" wide across the middle. Pour batter into the dish. (the batter should be about 1/2 inch thick). Microwave on high for 90 seconds. Remove and tip over onto a cooling rack. When cooled slice it across into 2 slices of bread about 6 inches round and 3/8" thick. It's very easy to do this even though it's fairly thin.
Brown grown beef and onions in a large skillet. Drain, and transfer to a large pot. Add beans, corn, tomatoes, green chiles, olives, taco seasoning and ranch mix. Cook together, over low heat, covered for one hour. Stock pot directions: Brown beef and onions. Combine all ingredients and cook on low for 6-8 hours.
Mix the 1 3/4 cup water, sugar and yeast in a large container and let sit to raise. Mix the 3/4 cup sugar, dry milk, salt, oil, flour and hot water. Stir both mixtures together and add flour as needed to make dough that is not sticky. (This will be at least 8 cups, maybe more!). Kneed for 15 minutes until dough is elastic (this is where the fun family time comes in - let each kid kneed for 5 minutes -- ) Place in a LARGE oiled bowl, cover and place in warm, draft free area to rise. (We always used the large - 32 cup - Tupperware bowl with the lid sealed on. When the lid pops off, it's ready to punch down.). Punch down and separate, divide and create! Basic baking instructions are to bake at 350 for 25-30 minutes.
Have cheese at room temperature. Combine cheese, sugar and mayonnaise and mix well with mixer. Mix in rest of ingredients by hand. Place in refrigerator awhile until firm. Spread on bread of your choice. Cut off crusts; and cut bread into shapes of your choice.
Combine cinnamon and 1/4 cup of sugar, keep aside. Combine remaining ingredients (except peanut bars and melted butter). Blend at low speed until moistened, beat at a medium speed for 3 minutes. Spoon half the batter into a well greased and floured 25cm Bundt, Kuglehopf or ring tin. Sprinkle with 2 tablespoons of the cinnamon and sugar mixture. Spoon remaining batter into tin. Top with remaining cinnamon and sugar mix and broken peanut bars. Pour melted butter over the top. Bake at 160°C for 40minutes. Cool for 10min and remove from tin. You will now see that the peanut bars have melted and slowly migrated through the cake, leaving delicious trails of toffee and chocolate, and have settled to form a caramel/toffee crust on top. The secret is in preparing the tin well before you start to avoid sticking. Timing when you remove the cake is also important, but not critical. If you remove it too soon, the toffee is still liquid and will ooze over the cake (not necessarily a bad thing), or if you let it cool too much the toffee may set and stick to the tin and break away from the top. This is not a big problem either, if this happens simply put the cake tin back into your oven with the toffee still stuck inside, and heat it up for a minute or so. It will then be a simple job to remove the softened toffee from the tin and place it back on top of your cake, no one will ever know.
Spray a large pot with cooking spray then cook the chicken until no longer pink. Meanwhile, blend the tomatoes & chilies in a food processor until no longer chunky. Mix all the ingredients except the rice, sour cream, & cheese into the pot. Simmer over low heat for 20 minutes. Add in the rice, stir & let sit for 10 minutes. Spoon into bowls then top with sour cream & cheese.
Generously butter both sides of each slice of bread. Cook the bread on a griddle over medium heat until lightly brown and crisp on both sides, about 8 minutes. Keep the bread warm. Briefly whisk together the eggs, salt, and pepper and 2 tablespoons water. Add splashes of hot sauce if desired. Whisk just enough to combine the yolks and whites barely. Warm a 7- to 8-inch omelet pan or skillet, preferably nonstick, over medium heat. Scatter half of the bacon in the pan and cook until brown and crisp. Remove the bacon with a slotted spoon and drain it. Add half of the butter to the pan, swirling it to coat the entire surface thoroughly. Stir in half the onion and bell pepper, and saute until softened and the onions are translucent, about 5 minutes. Increase heat to high. Add half of the egg mixture and swirl it to coat the entire pan. Let the pan sit directly over the heat a few seconds, until the eggs firm in teh bottom of the pan. Sprinkle the cooked bacon evenly over the eggs. Tilt the pan so the uncooked egg can flow to the bottom of the pan. The eggs should cook just a touch longer than a traditional omelet, remaining moist but not wet at the center. Pull the pan sharply toward you several times, and then tilt the pan so that the back half of the omelet begins to roll over the front portion. Use a spatula to help fold over the eggs evenly. The omelet should be golden outside. Tip the omelet out onto one of the grilled bread slices, shaping it with the spatula, if needed. Top with the other slice of grilled bread; halve if you wish, and serve the first sandwich. Wipe out the skillet and immediately repeat the process with the remaining bread and filling ingredients.
Place apple on heavy duty foil (two times bigger than the apple). Mix butter, sugar, and cinnamon together. Stuff caramel into center of the apple. Rub butter mixture on the surface of the apple. Seal the apple in the foil and place on hot coals for 15 to 20 minutes. Gas Grills can be used as well. Enjoy!
In a large nonstick skillet, brown sausage links. Transfer to a 3 quart slow cooker. Add the spaghetti sauce, tomatoes, green pepper, onion, garlic and Italian seasoning; mix well. Cover and cook on low for 6 hours. Stir in pasta. Cover and cook on high for 30-40 minutes or until pasta is tender.
Preheat oven to 400 degrees. Grease casserole dish. Sprinkle sausage, cheese and onion into casserole. In medium bowl, beat remaining ingredients until well mixed, pour into casserole. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.
Preheat the oven to 450°F. Drizzle the olive oil over the pizza shell. Use a brush to spread it around and make sure to get the crust! Next, disperse the finely chopped garlic evenly. Spread the mozzarella cheese throughout the top, but keep it thin. Place the thinly sliced tomatoes across the entire pizza. Lightly salt and pepper the tomatoes with the kosher salt. Spread the fresh basil leaves, making sure to get some on tomatoes and on just the cheese itself. Cook the pizza in the oven for about 9-10 minutes, or until sufficiently crispy and melted to your liking. Add a little Parmesan cheese and (optional) crushed red pepper and enjoy!
In a large bowl, add chicken, Ginger-garlic paste, Red chilli powder, Salt to taste, Turmeric powder, Coriander powder, Cumin Powder, Garam masala, Chicken masala powder, and Yogurt. Stir mixture well, and marinate the chicken in the refrigerator for 1 hour. In a large pan or wok, medium-high heat the oil and butter and fry the chicken pieces (set aside the marinate) just until slightly under-done, then add the marinate to the pan and cook for 2 more minutes, or until hot. When done, pour mixture into a different bowl, covered, and set aside. In the same pan add 1 tablespoon oil, 1 tablespoon butter, onion, and once the onions are starting to soften, add tomatoes and cashew nuts. Let this cook for about 3 minutes more. Add garlic paste, salt to taste, malt vinegar, sugar, garam masala powder and chilli powder, and just enough water for desired consistency. Evenly mix, turn the heat on low, and let it simmer for 15-20 minutes, adding more water if needed, and stirring on occassion. Pour this hot mixture into a blender or food processor, and blend into a fine puree (please be careful not to burn yourself). If you have an immersion blender, then you can instead blend it in the pan, otherwise, pour the puree back into the original hot pan when done. Add remainder of butter, cream, chicken mixture, and fenugreek leaves and let it simmer for at least 5-7 minutes. Pour mixture onto a large serving plate, perhaps over rice, garnish it with cream and fenugreek leaves. Butter Chicken is ready to be served!
Pre-heat oven to 350. In small bowl mix cinnamon and sugar. Break off pieces of dough. roll in butter and then sugar& Cinnamon mix. drop pieces in bunt pan until full. bake as directions indicate on bread package.