HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees. Grease a medium casserole dish. Mix the soup and sour cream together. Add the lemon juice. Add Chicken and stir well. Add to the casserole dish. Mix crushed crackers and butter together and put on top of the chicken. Bake for 25 to 30 minutes or until chicken is bubbling and the crackers have browned.
Cook rice according to directions; set aside. This can be done the night before. Preheat oven 350 degrees. Grease 11x14" baking pan. With sharp knife cut core from cabbage. Wrap in clean dishtowel and microwave approximately 10 minutes. Begin by pulling off the outer leaves as they just become limp and pliable; set those aside. Replace remaining dishtowel wrapped cabbage in microwave for 5 minutes, repeating the process of removing limp leaves until all leaves have been removed and are relatively soft. In the meantime, should you need to grind your ham seasoning, place in food processor and pulse until the ham resembles ground beef. It will be a looser consistency. In large, heavy bottomed pot or Dutch oven, fry ground beef and ham together until beef turns brown, breaking up chunks. Allow about 1/4 cup or so of the liquid to remain in the bottom of the pot. To the ground beef/ham add onions, bell pepper, garlic and cook until vegetables are limp, about 4-5 minutes. Add the parlsey and mix. Add paprika and season with salt and pepper to taste. Add 1/2 cup breadcrumbs and mix well, allowing it to absorb any liquids. Add cooked rice and toss until thoroughly incorporated. The mixture should appear relatively dry; if not, add additional breadcrumbs. Cup each cabbage leaf individually and spoon meat mixture into the center and fold over sides. Place side-by-side each cabbage bundle into prepared pan. Repeat this process until all cabbage leaves are filled. In a small bowl, combine tomoto sauce and sugar; mixing well. Spoon a small amount on top of each cabbage bundle; spreading as you go. Mix beef bouillon cube with 1/3 cup water and pour into corner of pan, avoiding pouring over cabbage and tilting pan to distribute. Wrap pan tightly with aluminum foil and bake in preheated oven for 45 minutes. Open carefully. Note: Should you have more rolls than can fit in the pan, prepare additional pan. Should you have more filling than cabbage leaves, place mixture in a greased oven-proof casserole or ramekin. Top with butter and parmesan cheese and bake for about 20 minutes.
Cook onion and garlic in oil in heavy saucepan over moderately low heat, until golden brown, about 30 minutes. Increase heat to moderate, and add cumin and allspice and cook 30 seconds. Add tomatoes (including juice), brown sugar, salt, and pepper and simmer. Break up tomatoes and cook 10 minutes. Stir in sauerkraut and bring to a boil. Reduce heat and simmer, partially covered, until most of liquid is absorbed (about 30 minutes).
Rub meat with a little salt. Set aside. After 15 minutes,. Pour 8 oz. lemon-lime flavored soda. Heat 1 teaspoons oil on medium heat add garlic, let brown, then add onions, clarified butter, bay leaf, ground pepper, cayenne, salt. Saute for 3 minutes or until onions are transparent. Dissolve sugar in water then pour in the pan. Simmer then add tomato paste. Mix until well combined. Set aside to let it cool then add to meat. Marinade overnight. Next Day: Scrape sauce off meat. Heat 1 tablespoon oil in pan. Cook until brown on both sides. Pour 1/2 cup of sauce. Cover pan. At this point you can choose to: Simmer on stovetop until meat is fork tender or Transfer to a slow cooker. Heat to boil the remaining marinade (you can use the microwave) then pour over meat if more sauce is desired. Adjust seasoning to suit your taste. TIP: Add enough water to prevent sauce from scorching. Enjoy!
Stir fry chicken in wok in oil on medium-high heat. Add leeks beansprouts and cabbage. Stir fry until cabbage wilts. Add next 7 ingredients. Simmer until it comes together and enjoy the smell. In the meantime, fire up a pot of boiling water and prepare spaghetti. Throw noodles into chicken mixture. Mix and add more ketjap and/or sambal to taste. Top with fried onion (optional). NOTE: A tablespoon of pepper seems like a lot, but it gives the dish a nice zing!
First you need to boil your water. When it's got a nice rolling boil going on, add your flour, salt, oil and cream of tarter immediately. Stir with a wooden spoon. Turn off the burner and move the pot to the counter. After it cools, you want to roll it by hand to get it all smooth. Now you want to add some color. You can to dye it spooky colors with food coloring. Just mix the colors into the dough until you get the desired color. To make the color orange, you need to mix red and yellow food coloring. If you want purple, mix red and blue. For black, mix all the colors in your food coloring together and this will give you black or gray. For the monster color, dark blackish green, mix all the colors together but add more green then any other color. Set up a clean area for your child to play with their play dough. Since this is HALLOWEEN play dough, suggest to your child that they make Halloween creations, such as pumpkins, a witch or even a creepy monster. You can buy the cheaper plastic Halloween cookie cutters that work perfect as play dough toys. Storing your play dough immediately after use is a very important thing. If you don't, it will dry out right away. You can store your playdough in an airtight container or in Ziploc bags. I recommend storing your different colored play dough separately, otherwise you will end up with a big brown gob. Homemade play dough will only last a few days but it's very easy to cook up a new batch.
Place rack in uppermost position of oven. Heat to broil. Select 48 unbroken chips and place in single layer on one or two baking sheets. In small bowl, stir together the sour cream, jalapenos and taco seasoning. Place about 1 teaspoon chili into each tortilla cup. Top with about 1/2 teaspoon shredded cheese per cup. Place on top rack and broil 1-2 minutes, until cheese is melted and chili is heated through. Once cups are heated, top with a small dollop of the jalapeno sour cream. Garnish with parsley and serve with extra sour cream on the side.
Cut meat into strips about 2-inches long & 1/2-inch wide. Place in crock pot with salt, pepper, ginger, celery, cabbage, water chestnuts, onions, bouillon, and soy sauce. Cover and cook on LOW for 5-6 hours. Add mushrooms and bean sprouts. Cover and cook on HIGH until vegetables are tender (15 minutes). Serve over hot rice, sprinkled with almonds. Serve with extra soy sauce, if desired.
Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 4 minutes or until tender; drain.  In a large skillet, saute kielbasa and onion in oil until onion is tender. Add potatoes; saute 3-5 minutes longer or until kielbasa and potatoes are lightly browned.  Combine the brown sugar, vinegar, mustard, thyme and pepper; stir into skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. Add spinach and bacon; cook and stir until spinach is wilted. Yield: 4 servings.
In medium-size skillet, melt margarine over medium heat. Add garlic and shallots and cook until wilted. Add craw fish tails, liquid smoke and Worcestershire sauce. Cook for 15 minutes and cool. Add bacon and set aside. Mix potatoes, mayonnaise and egg whites in a Large Bowl bowl. In a separate bowl, mash egg yolks and mix with mustards and Hot Sauce. Combine mustard mixture and potatoes. Stir in craw fish. Salt and pepper to taste.
Pop the popcorn and set aside. Melt butter and brown sugar together in medium saucepan. Add marshmallows and stir until melted (constant stirring recommended, this can burn quite easily). Pour over popcorn and stir until mixed. Enjoy!
In large bowl combine flour yeast and salt Add water and stir until a stiff dough forms Turn dough out onto a floured surface. Knead until dough is smooth and elastic Lightly oil bowl and top of dough. Cover with plastic wrap and leave in a warm place to rise until doubled in size. Punch down dough. Divide into two equal pieces. Shape and place in pans, cover and allow to rise until doubled. Set oven to 425 degrees Bake until bread is golden brown and sounds hollow when tapped.
Form ground meat into small meatballs and fry in frying pan until all sides are brown. Pour off most of fat and add, mushroom soup, water& onion soup mix. Simmer until gravy is thickened. Serve over rice or cooked noodles.
Combine all ingredients in a plastic bag and add your meat of choice. Allow to marinate 8 hours or overnight for steaks. Allow to marinate 30 minutes for shrimp or fish. Grill, broil or bake to desired doneness.
Heat butter in a large pan and add the onion and cook stirring until the onion is soft. Add potatoes, garlic, stock and mustard and simmer covered for about 20 minutes, until the potatoes are tender. Add cream and spinach, simmer covered until spinach is wilted.
Cook potatoes in salted water. Drain, let cool and remove skins. Mash in large bowl with butter, Half & Half, sour cream, and season to taste with 1/2 tsps. each salt and pepper. Spur cream is optional but does add flavor to the potatoes. Set aside. Saute beef until browned and crumbly. Season to taste with 1/2 tsps each of salt and pepper. Add tomatoes, mushrooms, parsley, tomato paste, Worcestershire and gravy. Stir to mix. Add peas and cook about 5 minutes. Fold mixture into casserole dish. Spread potatoes evenly over meat. Bake at 400 degrees 40 minutes until top is crispy brown.
Coat the slow cooker with cooking spray; layer the onion, bell peppers, and garlic in the cooker. In a big skillet over med-high heat, warm 1 1/2 tablespoon oil until very hot. Add half the meat; cook until browned on all sides, 4-5 minutes; transfer meat to cooker. Repeat with remaining oil and meat. Add the tomatoes and wine to the skillet; bring to a boil, scraping up any browned bits stuck to the pan. Add in the fennel, orange zest, rosemary, red pepper flakes, salt, and black pepper. Pour over everything in the cooker; cover and cook on LOW for 7-9 hours, until pork is fork tender. In a small bowl, whisk the flour and water together; whisk the slurry into the hot liquid in the slow cooker, increase heat to HIGH and cook, uncovered, for 15 minutes, until thickened; taste and add salt/pepper if needed.
Combine dry ingredients and stir. Combine wet ingredients and stir. Stir wet into dry and blend just until combined and moist. Fold in nuts Spray muffin tins, and fill each cup 3/4 full. Bake 350 degrees for 17 minutes, or until tester comes away clean. Remove to wire rack, let sit 6 minutes then, remove from tins, onto wire rack.
The night before, combine the buttermilk and oatmeal. Mix and refrigerate. Add lightly beaten eggs, butter, and raisins. Stir. In a separate bowl, mix flour, sugar, baking powder and soda, cinnamon, and salt. Add dry ingredients to oat mixture. Spoon 1/3 cup of batter to griddle and cook until tops are bubbling. Turn and cook other side until brown. Serve with maple syrup. Makes about 12 pancakes.
Heat the oil in a skillet over medium-high heat. Stir in the snow peas and the mushrooms and cook until they are tender, about 4 minutes or so. Place the cooked veggies in a serving bowl and pour over the teriyaki sauce and toss to distribute the sauce evenly and serve warm.
Place tuna in a medium bowl and break into large pieces with a fork. Add tomatoes, onion, cilantro, lime juice, peppers, and salt. Stir to mix. Cover and refrigerate 30 minutes or up to 6 hours. Line plates with lettuce leaves and top with tuna salad. Serve with chips.
Immerse 4 cabbage leaves at a time into boiling water for 3 minutes or until limp. Drain on paper towels. In large skillet cook meat, onions, and garlic until meat is browned. Drain and stir in water, undrained tomatoes, uncooked rice, Worcestershire sauce, 1 teaspoon oregano, and pepper. Bring to a boil, reduce heat, cover and simmer 20 minutes or until the rice is tender. Place 1/3 cup meat mixture onto each cabbage leaf and fold in sides. Roll up starting at an unfolded edge and make sure folded sides are included in roll. In a small bowl mix tomato sauce, sugar, basil, and salt. Pour half of it on the bottom of a 9x13 baking dish. Place rolls in dish and pour remaining sauce on top. Bake covered at 350 for 25-30 minutes or until thoroughly heated. Sprinkle with parmesan cheese and serve.
Preheat oven to 450 degrees. Mix okra, corn meal, salt and pepper in a baking dish until the okra is thoroughly coated with the corn meal. Slice the butter on top of the okra. Bake for 45 minutes, turning half-way through with a spatula so the okra will brown evenly. Remove from oven and drain on a paper towel.
Halve 7 eggs lengthwise. Remove yolks and place in a small bowl. Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper to taste. Fill egg whites evenly with yolk mixture. Garnish with paprika, pickles and pimentos. Store covered in refrigerator. Enjoy!
1. Blend all ingredients -- and drink ;). 2. you can add ingredients such as contents of a ginseng capsule or spirulina if you wish.
Heat oven to 350 degrees. Beat together butter and sungars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Stir in oats, crasins and white chips; mix well. Put into ungreased 9x13 metal pan. bake 30-35 minutes.
Soften the gelatin in the cold water in a small heatproof measuring cup. Set the cup in a pan of simmering water and heat about 4 minutes until the gelatin dissolves; remove from heat. (or microwave for about 10 seconds). Combine the dry milk, ice water, and confectioner's sugar in the chilled small bowl of an electric mixer, then beat with chilled beaters at medium speed until foamy. With the motor running, carefully pour the gelatin down the side of the bowl so that it doesn't hit the beaters and spatter all over. Continue beating at medium speed for 7 to 10 minutes until it is the texture of whipped cream, then beat in the vanilla. If not used immediately, store in the refrigerator or freeze in desired shapes. The mixture deflates on standing and may be re-whipped. Allow 1/2 cup frozen topping to thaw about 15 minutes before serving.
Heat the oven to 375°F190°C Cut slices into the potatoes without going all the way through. Insert a few herbs into each. Lay them on a baking sheet, and season with salt and pepper. And drizzle with oil. Bake until brown, crisp on the outside and soft inside, 45 minutes to an hour.
Filling:. Toss together flour and sugar. Mix together with blueberries and place in a 9x9 inch glass baking dish. Topping:. Mix all topping ingredients together. Sprinkle on top of blueberry filling. Bake at 350 degrees for 45 minutes. Makes 6 servings. Per Serving:. 110 calories 17 g. carbohydrate 1.5 g protein 2 g fiber 0 g fat.
Put the rhubarb in a large stainless steel pan along with 3/4 cups water. Bring to a boil. Cover, turn heat down to low, and simmer for 30 minutes. Strain, saving only the juice. Put the rhubarb juice back into a clean stainless steel pan. Add the sugar and lime juice. Stir and bring to a simmer gently for 30 minutes or longer, until the juice turns slightly syrupy. Strain into a clean jug or pitcher, cover and cool. To make into a drink, pour 1/2 inch of syrup into a glass and add 4 ice cubes. Fill to top with seltzer or ginger ale and add mint sprig.
Preheat oven to 350. Grease two 8 1/2 x 4 1/2 inch loaf pans. Cream together butter and 1/2 cup honey. Mix in egg In a separate bowl, blend flour, ginger, baking soda, and cinnamon. In a third bowl, blend remaining honey with boiling water use mixer to blend creamed honey and 1/3 dry ingredients, then 1/3 wet ingredients, alternating until all dry and wet ingredients are added. Turn into pans, bake until a toothpick inserted into the center comes out clean, approximately 40-50 minutes. Honey Whipped Cream: Beat whipping cream until it starts to thicken. Add honey and vanilla. Continue beating until topping reaches desired consistency.
Season your ground beef however you like, or just with season salt. Brown the meat and drain off grease. Combine all the other ingredients in a pot, and bring to a boil. Simmer until potatoes are cooked through. Add water if it's too chunky, and adjust seasonings accordingly.
Blanche the green beans for 2 minutes in boiling water. Drain and plunge into cold water. Drain again. Place the cooked potatoes, beans and tuna in a salad bowl. Mix the anchovies and pesto with the mayonnaise and pour onto the salad. Add salt and pepper to toss. Garnish with the parsley.
Whisk the flour, cardamom, and salt in a bowl. Put the butter and confectioners' sugar in a food processor, and process until smooth. Pulse in the egg, vanilla, and lemon zest until combined. Add the flour mixture and process to make a soft buttery dough. Divide dough in half onto 2 (12-inch long) sheets of plastic wrap, using the plastic, shape into rough logs. Refrigerate the dough logs for 30 minutes until just firm enough to shape into uniform logs, 8-inches long by 2-inches in diameter. Refrigerate until firm, at least 2 hours or overnight. Preheat oven to 325 degrees F. Scatter either the sanding sugars or toasted nuts on a work surface and roll the logs until completely coated. Cut into 1/4-inch thick cookies and space about 1 inch apart on parchment-lined baking sheets. Bake until golden around the edges, about 20 to 25 minutes. Cool cookies on the pan on wire racks. Store in an airtight container at room temperature for up to 2 weeks.
Combine all ingredients except for chicken. Fold chicken into mayonnaise mixture. Chill for several hours before serving.
In food processor blend togehter cream cheese, sugar, egg yolk, lemon juice and vanilla. Unfold 1 package crescent rolls. Place the two lengths together, side by side on waxed paper. Cover with another piece of waxed paper. Roll out to fit a 10&#8243;x15&#8243; jelly roll pan (cookie sheet). Ease dough into ungreased pan, spreading with hands as needed to fit pan. Evenly spread cream cheese mixture over top and sprinkle with pineapple. Roll out remaining package of dough. Cut into strips 3/4" wide. Crisscross strips on top of cheese mixture, lattice style. Use leftover strips if desired, to form a border around pastry. Lightly beat egg white and brush over top. Bake at 350 for 25-30minutes or until golden. Cool 30 minutes.
Cut pomegranate into segments and remove arils. Set arils aside. Bring heavy cream to a boil. Pour hot cream over dark chocolate, whisking consistently until chocolate is melted evenly. Stir in instant espresso and pomegranate arils. Pour ganache into a bowl and allow to set in the freezer or fridge for at least an hour. Bring to room temperature. With a small scoop, scoop out the chocolate and smooth it into a round ball between your palms. Roll in unsweetened cocoa powder or decorate any other way you'd like.
Put all ingredients and 6 1/2 cups water in a 5 1/2-quart slow cooker. Cover and cook on high for 6 hours, or low for 12 hours until peas are very soft and fall apart. Remove ham. When cool enough to handle, cut meat off the bone, dice and return to soup.
Place the ingredients in blender and blend until smooth and creamy. Do not underblend. Pour into serving jars and refrigerate. Serve chilled.
Drain the lychees and reserve the syrup; set aside six lychees for decoration. Place the remaining lychees, limes and sugar into a large ziplock bag; crush with a meat mallet or rolling pin until the fruit turns pulpy; strain the juices into a large jug; add the reserved syrup; cover and refrigerate. Just before serving, add the sparkling wine; pour into champagne glasses; decorate with the extra lime slices and a lychee, and serve.
Preheat oven to 350 degrees. Brown pork. Add shallots, fennel seed, chives, green onion, cayenne, garlic powder, salt and pepper. Heat for an additional minute. Stir in Parmesan cheese. In medium size bowl combine eggs, sugar, milk, oil, corn, HIDDEN VALLEY RANCH DRESSING, and cheese. Stir in cornmeal mix. Pour one-half of mixture into a greased cast iron skillet. Sprinkle the sausage mixture on top and pour remaining mixture over sausage. Bake in a 350 degree oven for 40-45 minutes until set. Sprinkle remaining 1/2 cheese on top. And bake an additional 5 minutes.
Place water, rice and cinnamon stick pieces in small saucepan; bring to a boil. Reduce heat to low; cover. Cook for 12 to 15 minutes or until liquid is absorbed. Remove cinnamon stick pieces. Stir in evaporated and sweetened condensed milks, raisins, vanilla extract and salt; bring to a boil. Stir a small portion of rice mixture into eggs. Add egg mixture to rice mixture; mix well with wire whisk. Bring to a boil. Cook, stirring constantly, for 2 minutes. Serve warm or chilled. Sprinkle with cinnamon before serving.
In measuring cup, combine warm water, sugar, and yeast. Let stand 5 minutes stirring occasionally until mixture is foamy. In large bowl, combine milk, butter, and salt. Add yeast mixture to bowl and stir to combine. Add 2 1/2 cups flour and stir. Stir in as much of remaining flour as necessary to form soft dough. Turn onto lightly floured board and knead for 7 minutes. Shape dough into smooth ball. Put into greased bowl, turning once to grease top. Cover with plastic wrap. Place bowl in warm, draft-free place to rise until double in bulk. Punch dough down. Divide dough in half, roll into log 3 to 4 inches shorter than the Valtrompia Bread Tube, and insert in tube. Cap and bake in a preheated 400 degree F. oven for 60 to 70 minutes. Remove from tube to cool.
Heat a large thick-bottomed pot on medium-high heat. Melt the butter in the pot and let it foam up and recede. Add the onion, carrot, and celery and saute for 5 minutes. Lower the heat if the vegetables begin to brown. 2 Add the butternut squash, apple, broth and water. Bring to boil. Reduce to a simmer, cover, and simmer for 30 minutes or so, until the squash and carrots have softened. 3 Use an immersion blender to puree the soup, or work in batches and puree the soup in a standing blender. 4 Add pinches of nutmeg, cinnamon, and cayenne. Add salt and pepper to taste. Garnish with chopped fresh parsley or chives. recipe originally found on simply recipes (butternut squash apple soup).
Scrub potatoes. cut lengthwise in 4-5 slices almost to bottom, but not through. Insert a slice of butter and sprinkle with garlic salt into each slice. Wrap each potato in foil. Bake over hot coals for 1 hour until soft, turning every 15 minutes.
In a shaker, add all of the ingredients including the diced strawberries. Muddle the mixture until strawberries are well crushed. Add ice to fill shaker tin 3/4 full. Shake vigorously and strain into two sugar rimmed martini glasses.
Mash potatoes well, add real butter and salt. Add as much flour as potatoes will take without becoming too dry. Turn out onto a floured board, roll until 1/4 inch in thickness. Cut into circles, approximately 21/2" in diameter. Prick all over with a fork. Cook on a hot dry griddle or heavy pan dusted with a little flour. When they brown with small darker spots appearing, they are cooked. Serve hot off the griddle with maple syrup, golden syrup, honey or butter. Wrap uneaten scones in greaseproof paper and refrigerate. Reheat cold scones by frying them in bacon fat until crisp, and serve with bacon and eggs - delicious! *Flour amount varies according to the type of potato used. For Vegetarian omit the bacon fat. Do not refry in Bacon fat to reheat for Vegetarian. And you might want to serve it with Vegetarian bacon not real bacon.