HumbleIntelligence/food-ner-1-Million huggingface dataset:
Separate wrappers. Keep under damp towels. Mix all ingredients together. Place about 1 Tblsp. of filling about 1 1/2" from edge of wrapper closest to you. Spread across wrapper to about 2" from the sides. Roll from filling side twice. Turn in sides and continue to roll until almost to the end. Moisten the last part of the wrapper with a little water, using your finger as a paint brush. Finish rolling and place seam side down on baking sheet lined with plastic wrap or foil. Continue in same manner until all rolls are made. Make sure to keep covered with damp towel. Deep-fry in hot oil, a few at a time until golden brown (about 3 minutes). Remove from oil and drain on paper towels. I always check one to make sure they are done and then go by that time and color. If making for party, you can cut in half with scissors before frying. Serve with sweet and sour sauce for dipping.
Pop popcorn and place in a large (restaurant-size) bowl. Pour peanuts, candy corn and Reeces pieces on top. Take a large knife and break up almond bark. Melt according to package directions. (Microwave in intervals just until smooth and melted.). Pour over popcorn mixture. Stir until ingredients are well coated. Spread out onto waxed paper, parchment or foil. Let sit until completely dry and then break up into clumps. Store in airtight containers.
Combine flour, margarine and nuts. Pat this mixture in an 8x12" baking dish. Bake at 375 degrees for 15 minutes and let cool. Pour the blueberry pie filling on top of the crust. Combine the cream cheese and sugar. Spread on top of the blueberry pie filling. Top with cool whip and chill until ready to serve.
Mix sirloin with the salt and pepper. Form into 4 sections. Heat oil in 12 in skillet. Add sirloin and cook on med hi, turning, until done to your preference. Remove from skillet and keep warm. Add butter to skillet. Saute onion rings just until crisp tender. Place sirloin on plate, cover with onions. Add water to skillet on hi heat and scrape bits in skillet until you form a juice. Pour over the onions.
Mix gelatin with boiling water and stir until it dissolves. Dissolve sugar in skim milk over a medium heat without letting the mixture boil. Remove from the heat and add the gelatin mixture. Stir in vanilla. Pour into a shallow container and freeze until the mixture has set but not frozen solid. (or use your ice cream machine). Mix with an electric beater until the mixture is white and fluffy. It should be at least double it's original volume. Freeze until solid.
Break banana chips into small (1/2 inch) pieces and place in a quart-size plastic storage bag or container with lid. Add cranberries, sunflower seeds, and carob or chocolate chips to the bag or container. Close bag or container and shake gently to mix. Taste mix and adjust ingredients to your level of salt/sweet and soft/crunchy.
Preheat oven to 300°F. In a medium bowl, combine flour, soda and salt; set aside. In a large bowl, blend sugars with a mixer. Add butter and mix. Add eggs and vanilla. Mix until light and fluffy. Add flour mixture and blend just until combined. Do not overmix. Shape dough into 1-inch balls. Roll in combination of remaining sugar and cinnamon. Place 2-inches apart on ungreased cookie sheets. Bake for 18-20 minutes. Remove immediately from pan and cool.
Clean the mushrooms and cut them into one-eighth-inch slices. In a medium skillet, heat the butter over high heat just until melted, then add the mushrooms and saute them until golden, about 10 minutes. Drain any liquid from the mushrooms and set them aside. Place 2 quarts of water in a medium stock pot with one-half teaspoons salt. Bring the water to a boil over high heat, then stir in the spinach and blanch for just a few seconds, until wilted and bright green in color. Remove the spinach using a slotted spoon to a large bowl of ice water until cool. Drain the spinach well, squeezing out any excess water. Heat the oven to 350 degrees F. Reduce the cream to one-half cup in a small saucepan over low heat. Strain the cream into a small bowl and season with a pinch each of salt and pepper. Butter a small (2-quart) baking dish, and spread the spinach in the bottom in an even layer. Sprinkle the top of the spinach with one-eighth teaspoons salt. Arrange the mushroom slices over the spinach in a fish-scale pattern. Spoon the cream evenly over the top and bake for 5 to 10 minutes, until heated through. Serve immediately.
In a skillet, heat oil at medium-high heat. Add onions, garlic, mushroom, salt, italian herbs and pepper. Cook, stirring, for about 6 minutes or until mushrooms are golden. Put slices of baguette on a baking sheet and sprinkle them with half the cheese. Spread on the slices of bread 1/2 cup of basil leaves, the mixture of mushrooms and tomatoes. Sprinkle with remaining cheese. Cook in a preheated oven of 400 F for 10 minutes or until cheese has melted. Cut remaining basil leaves in fine strips and sprinkle on hot pizzas.
Prepare perogies as per package directions for boiled perogies. Drain. In a large skillet, heat oil. Add onions and mushrooms. Cook until soft and golden. Add remaining ingredients and bring to a boil. Cook for 5 minutes. Preheat oven to 350°F. In a shallow 2 qt casserole dish arrange perogies and cover with onion mixture. Bake covered 30 minutes.
In a bowl, mix the orange juice, vinegar, soy sauce, sugar and cornstarch. In a wok or large frypan, heat the oil over high heat until smoking. Add the chiles and salt; stir-fry until browned, 45 seconds. Add the onion, ginger and garlic; stir-fry until fragrant, 15 seconds. Add the peppers and cook until crisp-tender, 30 seconds. Add the shrimp and stir-fry until nearly cooked through, about 5 minutes. Stir the sauce, add to the wok and cook until thickened slightly, 30 seconds. Stir in the cashews and sesame oil; serve.
Drain tomatoes, black beans, corn and put in Rice Cooker. Add rice, chicken broth and stir. Cook until cooker stops. Add cheese on top.
Preheat oven to 325 degrees. Beat eggs and milk, stir in sugar, butter, cinnamon and vanilla. Take a 9" x 13" pan and spray with Pam. Place the cinnamon rolls in a layer on bottom of pan, add raisins, then layer the bread on top. Add the base and press down until all the air bubbles have disappeared. If any raisins are on the surface, push under bread. Place in a 325 degree oven for 45 minutes or until internal temperature is at 200 degrees. Top with 12 ounces of sauce.
In a food processor mince basil, garlic and parsley. Add oil through food tube and process for 10 seconds or until thick. Add ricotta cheese and process using on/off turns until blended. Pour pasta in serving dish and pour pesto over and then top with tomatoes. Sprinkle with grated cheese. Serve with grated cheese.
Using two forks, shred cooked meat or chicken (should have about 3 cups). In a large skillet combine meat or chicken, salsa, beans, undrained chili peppers, and seasoning mix. Cook and stir over medium heat until heated through. In another skillet heat tortillas, one at a time, over medium-low heat about 30 seconds per side. For each chimichanga, place 1/3 cup meat mixture atop a tortilla, near one edge. Top with a cheese stick. Fold in sides; roll up, starting with cheese side. Bake, covered, in 350 degree F. oven for 30 minutes. Uncover and bake 10 minutes more or until heated through. Serve with salsa, dairy sour cream, and hot cooked rice, if desired. Make-Ahead Tip: To freeze, place chimichangas in freezer containers. Seal, label, and freeze for up to 6 months. To prepare, wrap frozen chimichangas individually in foil. Bake in a 350 degree F. oven about 50 minutes or until heated through. (Or, thaw chimichangas in refrigerator overnight. Bake about 30 minutes.) Unwrap. Bake 10 minutes more or until tortilla is crisp and brown. Or, heat about 1/4-inch depth of oil in a skillet. Cook desired number of frozen chimichangas, uncovered, in hot oil about 25 minutes (about 18 minutes if thawed) over medium-low heat or until golden, turning often.
Boil yams for 30 minutes or until tender yet firm. For a quicker method, poke holes in the yams and microwave on high for 10 minutes. In a saucepan over medium heat, melt the butter with the cornstarch and brown sugar. Whisk in the apple juice, lemon juice, cinnamon, and allspice. Bring to a boil stirring occasionally. Boil 2-3 minutes. Set aside. Preheat over to 375°F and lightly grease a 9x13-inch baking pan. Peel cooked yams and cut into 1/3-inch slices. Place a single layer of yams down into greased baking pan. Second layer will be your sliced apples. Repeat with another layer of yams. Dump sauce over top of yams. Cover pan with tinfoil and bake for one hour. Remove foil and continue baking for another half hour. Baste every half hour to prevent the yams and apples from drying out. ENJOY!
Brint the water to a boil in a large pot. Add the orzo, stir, lower the heat, cover, and simmer for about 7 minutes, stirring as needed. While the orzo cooks, combine the basil leaves, garlic, pistachios and parmesan in a food processor. Whirl until well chopped. Add the olive oil through the hopper in a thin stream to make a smooth paste, stopping to scrape down the sides a couple of times as needed. Season to taste with salt and pepper. Drain the orzo. Toss it lightly with the teaspoon of olive oil and let cool to room temperature. With a sharp serrated knife, cut a slice about 2 inched across in the top of each tomato and remove the core. Scoop out the pulp with a small spoon or melon baller, leaving a 1/2 inch thick shell. Lightly sprinkle the insides of the tomatoes with salt and pepper. Mix the cooled orzo with the Pesto and feta cheese cubes. Taste for seasoning and adjust as necessary. Stuff each tomato with about a cup of the filling. Sprinkle the tops with the olives and garnish with the chopped basil.
Preheat oven to 350 degrees. Grease and flour 9x13 inch pan. Beat flour, sugar, butter and salt (all crust ingredients) in a large bowl on medium speed until crumbly (will be dry). Press firmly into 9x13 inch pan. Bake for 20 minutes-will be light to golden brown. Combine beaten eggs, sugar, light corn syrup, vanilla and pecans (all filling ingredients). Pour over baked crust, spreading evenly. Bake until filling is set; approximately 35-40 minutes. Cool completely and cut into bars. Store at room temperature.
In the bowl, mix the flour and lard together by hand, and then add the baking powder, salt and the currants, raisins or sultanas. Next, add the water and work the ingredients into a dough. Now, you have two options: the camp fire or the oven. To cook over a camp fire, divide the dough into four lumps and firmly wrap each lump around the end of a four foot stick and prop securely over the fire until golden brown. To cook in an oven, spread the dough out into a 16" square cake pan. Bake at 425 degrees for about 20 minutes or until golden brown.
Sprinkle chicken with salt and pepper. In 12-inch skillet cook chicken and bacon over medium-high heat 12 minutes, turning to brown evenly. Carefully add broth; cover and cook 3-5 minutes more or until chicken is tender and no longer pink (180 degrees F). Meanwhile, in microwave-safe 2-quart dish combine asparagus, squash, and 2 tablespoons water. Sprinkle with salt and pepper. Cover with vented plastic wrap. Cook on 100% power (high) 3-5 minutes, until vegetables are crisp-tender, stirring once. Transfer to plates. Drizzle with cooking liquid; stop with chicken, bacon, and onions.
Put the lentils, sliced onion and bayleaf in a pan of water, bring to the boil and continue boiling until they are well softened. Remove the bayleaf then drain and mash the onion and lentils. Add the nuts to the lentil puree then stir in the herbs, wine and seasoning. For the stuffing gently cook the onion in the oil until the onions soften. Remove the pan from the heat and mix in the breadcrumbs, seasoning, sage and red wine. Take a flat ovenproof dish and spread half the lentil and nut mixture over the base. spread the stuffing mixture over it then cover with the remaining lentil mixture. Shape the whole to resemble an oblong loaf with the stuffing completely inside. Mix together the topping mixture of breadcrumbs, oil and sesame seeds then press the mixture over the roast. Bake in pre-heated oven at 400f for about 45 minutes or until the topping mixture is brown and crispy.
Prepare biscuits and have them baking in oven. In a deep sauce pan melt the butter and whisk in flour to make a roux. When your butter/flour mixture has cooked for a few minutes begin to add the milk slowly, whisking frequently to ensure a smooth white sauce. Add salt and pepper. Bring to an "almost" boil, while continuing to whisk. Once you reach this point turn your heat back down to low. (You might have to take pan off of the burner for a minute or two if you are using electric so as not to scald white sauce). Add tuna, peas, and pimentos and lightly stir to combine ingredients throughout the sauce. **Here is where you would add your cream cheese (cut into small cubes) to your sauce if you are using it. Cook on low to medium low heat until heated thorougly, stirring occasionally. Just before biscuits are done slice your hard boiled eggs and add to your creamed tuna. Give the sauce one last stir and then serve over hot biscuits.
Preheat oven to 350 and butter a 9x9 baking dish. Layer peaches on the bottom of the dish. Mix the rest of the ingredients in a bowl, forming a crumble topping. Sprinkle on top of peaches and bake for 40 minutes. Let cool for at least 10 minutes before serving.
Beat the egg yolks until thickened. Add the milk and melted butter into yolks. Beat egg whites until stiff and set aside. Mix together the dry ingredients then add them to the yolk mixture. Add the beaten egg whites into the yolk mixture. Gentle stir in the bananas. Pour into a hot waffle iron. Bake for 3 minutes.
Wash and mash berries. Dice apple into tiny pieces - you can leave the skin on. Add mashed berries, apple, and lemon juice in pan and cook until it boils, stirring a few times. Let fruit cook for about 15 to 20 minutes. Stirring occasionally. In separate bowl, combine sugar and pectin and stir together. Add sugar/pectin mixture into the fruit and stir. Next add the honey and vanilla. Stir well. Cook for about 10 more minutes. Remove from heat and fill jars to 1/4" of top. (Recipe makes six 8oz. jars). Wipe rims clean and screw on 2-piece lids. Submerge sealed jars into hot water at 200 degrees (or boiling) for 10 minutes. You will hear a "pop" sound once jars are removed from water - that is when the lids are sealed. Let cool on your kitchen counter.
In a food processor, shred the potatoes. Remove from processor & squeeze the excess water from the potatoes. Add garlic & seasonings to taste. Form into patties & fry in pan with olive oil. (They can be shaped more evenly with a spatula as they begin to fry.). Fry on both sides- then serve with the topping(s) of your choice!
Wrap the grapes in well washed cheesecloth, tying the corners to form a bag; lightly crush them with a rolling pin (to release the sugar to mix with the natural yeast on the skins; just like making wine!) and immerse them in the flour water mix. Cover tightly with a lid or plastic wrap secured with a rubber band. Leave at room temperature for 6 days, stirring once or twice a day for six days. The bag of grapes will eventually appear inflated, and liquid will begin to separate from the flour base. The mixture will begin to taste and smell slightly fruity, and the color will be strange. That is as it should be. By the sixth day the bag of grapes will have deflated, the color will be yellow, and the taste pleasantly sour; the fermentation is complete. The starter is living but weak, and it needs to be fed. Remove the grapes and squeeze their juices back into the starter. Stir it up thoroughly and transfer it to a clean container. (Although you can use it after just one feeding, the starter will be stronger and healthier with the full treatment) You can refrigerate it until you're ready to proceed. Three days before you plan to use it, stir 1 cup flour and 1 cup water into the container, blending well. Let stand uncovered at room temperature until it bubbles up - 3 to 4 hours - then cover and refrigerate. Repeat this the second and third day. Store the starter tightly covered in the refrigerator where it will keep perfectly for 4 to 6 months, after which it's a good idea to pour off all but 2 cups and give it another feeding. Before using the stored starter for bread, however, give it the full 3-day feeding schedule once again to restore it and to tone down excess sourness.
Flatten the rice 1 1/2 inches thick in an 11x7 dish (any dish that is roughly this size will work). Shake furikake evenly over the rice. In a separate bowl, shred imitation crab flakes into 1/4 inch slivers. Add mayo, sriracha sauce, garlic, salt, and pepper to crab flakes, mix well. Spread crab mixture evenly over the rice and nori. Enjoy!
In a large resealable plastic bag, combine the first seven ingredients; add the chicken. Seal bag and turn to coat; refrigerate for at least 2 hours. Drain and discard marinade. Coat grill rack with nonstick cooking spray before starting the grill. Grill chicken, uncovered, over indirect medium heat for 6-9 minutes on each side or until juices run clear.
Grate your preferred amount of ground ginger. (I used about a teaspoon and 1/2). Put your grated ginger in a tea filter/strainer and Boil about 1/4 of a glass of water. Once your water is boiled, place tea filter/strainer with ginger in it into a mug. Pour water in so it just covers the top of the ginger. Steep for about 10 minutes. While ginger is steeping, pour about a 1/2 a glassful of (strawberry) lemonade. When the ginger is done steeping, cool the ginger mixture down to room temperature by either putting it in the freezer or refrigerator. When ginger is to room temperature, pour into the strawberry lemonade and mix. Cool to room temperature and serve!
Heat broiler. Coat broiler pan with non-stick spray. Soak 20 bamboo skewers in warm water for 20 minute Combine maple syrup and barbecue sauce. Set aside. Cut bacon in half crosswise and cook in skillet over medium heat about 3 minutes per side, until lightly cooked but still flexible. Place on paper towels and let cool. Cut onion into wedges; separate pieces. Microwave 20 pieces on a plate on igh for 30 seconds. Cut chicken into 20 pieces, 1 inch each. Wrap cooked bacon piece around chicken. Thread 1 onion piece onto skewer, then chicken, then pineapple. Repeat for other skewers. Divide maple-barbecue sauce in half. Brush skewered food with half the sauce. Broil skewers 4 inches from heat for 4 minutes; remove from oven and turn over. Brush with remaining sauce. Broil 4 more minutes.
Preheat oven to 375 degrees. Prepare muffin pans. Prepare streusel and set aside. In a bowl, combine flour, sugar, baking powder, cinnamon and salt. In another bowl combine milk, butter and egg. Stir dry mix into wet mix until just combined. Fold in strawberries and lemon peel. Spoon into muffin pans. Sprinkle with streusel. Bake for 20 to 25 minutes or until done. Remove from pans. Prepare glaze and drizzle over warm muffins. For streusel - Combine first 5 ingredients. Add the melted butter and stir until crumbly. For glaze - Combine all ingredients and stir until smooth.
Preheat oven to 375 degrees. Mix with dough hook, flour, baking powder, sugar and salt. Mix in oil. Separately Mix together eggs and milk. Add to dough and mix until smooth. Roll dough into ropes and cut off 2" pieces with pizza cutter. Roll each piece in combined blackand white sesame seeds. Bake on parchment paper for about 9 minutes or slightly golden on bottom.
Make slashes across squid using a sharp serrated knife - but don't cut all the way through. In a bowl, add olive oil, lemon juice and zest, garlic and half parsley. Season well with a pinch of sea salt and some freshly ground black pepper. Add squid and put to one side to marinate for at least 30 minutes Heat broiler to high, then sit squid on a roasting tray, put under the broiler and cook till squid begins to char slightly, about 5 mins each side. Toss over remaining parsley and serve with crisp lettuce leaves, garnished with onion rings and lemon wedges.
Add Amarula and Frangelico into a shaker with ice and shake about 15 times. Strain into a champagne flutes or martini glass. Take a sharp knife and make a small slit into the truffle and press onto the rim off the glass.
In a bowl combine the flour with sugar baking powder, baking soda, salt and cinnamon. In a large bowl whisk together the buttermilk with half and half or milk, eggs and and melted butter until thoroughly combined; add to the flour mixture and whisk vigorously until combined. Add in more brown sugar or syrup to taste if needed (if the batter is too thick add in a little more milk to thin). Pour about 1/4-cup onto a pre-heated greased griddle of frypan. Cook until the top bubbles then turn over and cook until golden brown (these will cook fast!).
Preheat the oven to 450°. In a blender or food processor, puree the tomatillos, garlic, jalapeno and cilantro until smooth. In a large saucepan, heat the oil until shimmering. Add the cumin and coriander and cook over high heat until fragrant, 30 seconds. Add the tomatillo puree, bring to a boil and cook until the sauce loses its bright green color, 3 minutes. Season with salt and pepper. In a medium bowl, toss the chicken with 3/4 cup of the pepper Jack, the farmer cheese, scallion and half of the tomatillo sauce; season with salt and pepper. In another bowl, toss the tortilla chips with the remaining sauce. Spread half of the chips in an 8-by-11-inch baking dish; top with the chicken and cover with the remaining tortilla chips. Don't pack the chips down. Dollop the sour cream over the chips and sprinkle with the remaining 3/4 cup of pepper Jack. Bake for 15 minutes, or until the cheese is browned. Serve at once.
Cut pie crust into circles,(you are going to be putting these into muffin tins -- use your best judgement on the size. I use a glass and usually get 7 from each pie crust). Place each circle of crust into sprayed muffin tin. Dock each crust with fork several times. Bake in 400 degree oven for 8 - 10 minutes, until lightly browned. Remove pie crust from muffin tin and place on cookie sheet (this helps ensure they don't stick to the tin while cooking the next step). Place tomatoes in colander and set in the sink. Sprinkle with salt and allow to drain 15 minutes. Pat drained tomatoes lightly with paper towels. Fill each cup with a tablespoon of tomatoes, a little onion, a little bacon and a pinch of basil. Combine the cheeses and mayonnaise together. Spread mixture on top of tomatoes mounding it up. Bake for 10 to 12 minutes in a 375 degree oven, or until top is slightly browned.
Seal first 3 ingredients in a jar and shake to combine. Now we come to the final 1 cup/part add on or spices. Use about anything you like. Alton uses black pepper, cayenne, jalapeno seasoning, Old Bay, dried thyme, onion powder mixed to equal one part as an example.Add the 1 part add on to the jar and shake well. Sprinkle liberally on meat of choice,patting the rub onto the meat. Wrap in foil and let set for at lease 2 hours if not overnite. Depending on what meat, cut and grade, you can grill, braise, broil, glaze, barbeque or smoke to your heart's content.