HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large mixing bowl, stir together the cereals, Cheezits and nuts. In another bowl, mix the seasonings with the melted margarine. Pour over the cereal mixture and stir to coat the cereal evenly. Spread out mixture on a cookie sheet. Bake at 325° for 15 to 20 minutes, stirring frequently. Store in an airtight jar or plastic container. This mix tastes best if you make it 3 or 4 days ahead.
Trim gristle and fat from steak, cut into thin shreds, then chop very finely. Dust with flour, salt and pepper and place in the top of a double boiler or pudding pan. Place enough boiling water to come halfway up sides of bowl, simmer for 2 hours or until the meat is very tender. Replace water in saucepan as necessary to maintain level. Allow to cool completely. Roll out pastry dough thin and cut 3/4 of it to fit individual round, oblong or square pie tins. Line tins with dough, and fill about 3/4 full with meat filling. Cut lids from remaining dough, dampen edges and put into place . Cut a vent in the top of each pie for steam to escape. Chill for 15 minutes, then brush with beaten egg. Bake in a preheated hot oven (200 C / 400 F) for 25 minutes or until pastry is puffed and golden. Serve with tomato sauce (ketchup).
Preheat the oven to 350°F. Place the prosciutto slices on a baking sheet lined with parchment paper and bake until just crisp, about 10 minutes. Let cool. Crumble the prosciutto slices into a container and store in the refrigerator.
Bake cake mix as directed on package, using water, oil and egg whites, in two 8- or 9-inch round pans. Cool 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour. Cover 18x10-inch tray or cardboard with aluminum foil. Attach candy cane to each cone using melted candy coating to make ice skates; let stand until set. Arrange cake rounds with sides touching on tray. Frost with frosting. Sprinkle with coconut, pressing gently so it stays on frosting. Use large black gumdrops for eyes and buttons, large orange gumdrop for nose, small black gumdrops for mouth and fruit snack roll for scarf. Place cookie on each side of head for earmuffs; attach with shoestring licorice. Arrange pretzel rods for arms and cones for ice skates.
In a large bowl mix together all ingediants, except white chocolate chips and oil. In a glass bowl mix together white chocolate chips and oil. Microwave white chocolate and oil for 1 minute, stir. Microwave for an additional 30 seconds. Stir white chocolate luntil completely melted. Pour melted white chocolate over chex mix. Mix very well, until all chex mix ix coated. Spread coated chex mix in a single lay on wax paper or tin foil. Let harden. Break up and store in an air tight container. ENJOY!
Place cupcake pans in the oven. Heat the oven and pans to 350°F Heat the milk for 1 minute in the microwave or over low heat in a pan, then set aside. Whisk eggs until frothy and slowly whisk in milk (so as not to cook the eggs). Set the mixture aside. Sift the flour with the salt. Slowly add this dry mixture and gently combine until mostly smooth. Once combined, remove the cupcake pans from the oven and spray with non-stick vegetable spray. While the batter is still slightly warm or room temperature (definitely not cool), fill each cupcake cup 3/4 full. Top each cup with about 1 tablespoon of grated gruyere. Bake at 350 degrees for 35 minutes, rotating pans 1/2 turn halfway through baking. Remove from oven, remove from pan, and serve immediately.
Place tahini and lemon juice in a blender and blend for a few moments, then transfer to a bowl. (I would use an immersion blender here.). Add garlic, parsley, salt, pepper, eggs, and water and stir gently until well mixed. Place on a platter, sprinkle with paprika and serve.
Cut lemongrass into 2" inch lengths, then crush with the flat side of a large knife. In a 2-quart pan, bring 4 cups water, sugar, ginger and lemongrass to a boil. Remove from heat and add tea leaves or tea bags; let steep about 4 minutes or until desired flavor and color are achieved. Let cool, about 30 minutes. Pour through a fine strainer into a glass pitcher. Cover and chill until cold, at least 2 hours. Pour into tall glasses filled with ice and garnish with a spring of mint.
Shake blue curacao and cream,then layer 7-up. Optionally, place half a lychee nut in glass before pouring. (Best in a cordialglass/Lexington). Enjoy! ;).
If the veal is more than a 1/4-inch thick, place between sheets of plastic wrap and pound with a flat mallet or the bottom of a small, heavy pan to flatten. Dry well on paper towels. Sprinkle both sides of the veal scallops with the salt and pepper; then dredge lightly in flour, shaking off excess. Heat the butter and olive oil in a large skillet. Saute' the veal in 2 batches over medium to medium-high heat until nicely browned on both sides and cooked through, about 4 minutes. Remove with tongs to a plate, leaving the drippings in the pan. Add the minced shallots to the skillet and cook, for 1 minute. Add the wine and bring to a boil, scraping up the browned bits in the bottom of the pan. Cook briskly until the liquid is reduced by one-third, 3 to 5 minutes. Stir in the lemon juice, lemon zest, and lemon slices. Simmer for 2 minutes. Return the veal and any accumulated juices to the sauce. Stir in the chopped parsley, and simmer to heat through before serving the veal with the sauce, garnished with parsley sprigs.
Preheat grill to medium high, rub salmon filets with oil and season with salt and pepper. Combine honey, ketchup, Worcestershire, lemon juice, dill, ginger and pepper. Grill salmon for 5-8 minutes per side, basting with honey BBQ glaze, until salmon is cooked through. Serve immediately, drizzled with any leftover sauce.
combine cashews, sugar and butter in a saucepan over medium heat.stir until sugar turns a rich golden color -- remove from heat, stir in vanilla. spread on a greased baking sheet.to cool.
Cut the chicken into strips or chunks ( I did 1 inch strips then cut them in half). Mix flour, salt, and cayenne in a big ziploc bag, add chicken and toss until fully coated. Melt half of the butter and spread it in a 13 by 9 casserole dish. Add chicken and coat with the butter as much as you can. Cook, uncovered at 350 degrees for 20 minutes. While it cooks, mix the brown sugar, honey, soy sauce, curry, and remaining butter with a whisk. After it cooks for 20 minutes, take it out and pour the sauce over the chicken. Cook an additional 30 minutes (uncovered). Enjoy!
Dice/chop the onion based on your preferences. I prefer to chop mine in a food processor. Remove cilantro leaves from stems. Discard stems, and chop cilantro leaves or run through food processor slightly. If you prefer really chunky salsa, then simply mix all ingredients together. I prefer a more blended salsa, so I use a food processor to make my Rotel and petite diced tomatoes a bit smaller. I never measure the minced garlic, cumin, lime juice, salt, or pepper, so the amounts are all estimates. You can adjust to your own personal tastes. Enjoy! I've been known to just eat it straight from the bowl. :-).
Preheat oven to 350. Spray 8-inch square pan with cooking spray. Melt butter over low heat in small saucepan. Once melted, remove from heat. Add brown sugar and stir until smooth. Add beaten egg and incorporate well. Sift the flour and baking powder together and stir into the brown sugar mixture. Add the vanilla, walnuts and ginger and mix well. Pour batter into pan and bake for 20-22 minutes (do not overbake! The bars should yield to a light touch). Cool and cut into pieces.
Preheat oven to 350. Blend milk, egg yolks and lime juice until smooth. Pour filling into pie shell. Bake 15 minutes. Whip egg whites and cream of tartar to stiff peak. Add a little sugar, if I am in the mood. Spread the meringue top of the pie and put it in the oven at 325 for 10 minutes or til the peaks brown. OR. Meringue can be placed on silpat and cooked then moved to the pie. Works well if I put the filling in custard cups instead of a pie plate.
SPONGE CAKE: Preheat the oven to 180 C / 350°F Line a small baking sheet (eg, a jelly roll tin) with a parchment paper, and line a 24 cm (or 9") springform tin also with parchment paper. Sift the flour. Whisk together the eggs, confectioner's sugar, flour, baking soda and sour cream, until combined. Quickly pour about 2/3 of the mixture into the small baking sheet. Add the cocoa powder to the remaining 1/3 of the cake mixture. Pour that into the lined round pan. Place both pans in the oven. Bake for 25 minutes, until golden brown and a toothpick comes out clean. Then remove from the oven and let cool on a wire rack. ASSEMBLE CAKE: Place the dark layer on a cake plate, and spread a thick layer of sour cream on top. Cut the light cake into large cubes, then mix gently with the rest of the sour cream - you don't want to break up the cake cubes. Pile that mixture of cake cubes and sour cream on top of the cocoa base - whether you want a dome or something flatter, is up to you. CHOCOLATE GLAZE: Melt together the chocolate and butter, and stir until smooth. Drizzle over cake. Chill in the refrigerator for about 12 hours before serving.
Shell hard-boiled eggs. In a small bowl combine sausage meat with sage, garlic powder, onion powder, cayenne pepper and black Pepper. Divide sausage into 8 equal portions, flatten each portion to about 1/8-inch thickness. Roll each egg in flour and place on top of each sausage patty. Use each sausage patty to wrap around each egg until it is completely encased, pressing edges together to seal (wet or floured hands make this easier). Beat the egg in a shallow dish and place breadcrumbs on a flat plate. Dip each sausage-coated eggs in beaten egg and roll in crumbs. Place on baking tray lined with aluminum foil and bake in oven at 375°F for 25 to 30 minutes until golden brown (turn every 10 minutes for even browning). For a crispy crust spray very lightly with Pam baking spray before baking. When ready to serve, line platter with lettuce and arrange Scotch Eggs, cut in half, among the lettuce.
Turn on cooker to steam setting, add butter and olive oil. Add in the shallot, thyme, chili flakes, bell pepper and saffron cook for about 8-10 minutes or until the shallots are lightly browned (add in the garlic and mushrooms the last 3 minutes of cooking). Add in the rinsed barley and saute for about 5 minutes, mixing with a wooden spoon. Carefully add in the broth and wine and season with seasoned salt and black pepper; mix to combine. Bring to a simmer, and boil lightly for a few minutes. Set cooker for brown rice cycle. Check cooker after about 40 minutes to see if you need to add additional water. Let steam for 15 minutes with lid open if excess water needs to be evaporated but grains are fully cooked. Add in Parmesan cheese and mix until the cheese has melted.
Peel mangoes and cut fruit away from bit. Place in a food processor. Add lemon juice and puree until smooth. In a medium bowl, whip cream until thickened. Add sugar and vanilla. Beat until stiff. Fold mango puree into whipped cream. Divide among 6 dessert bowls. Garnish with pecans.
Pour all but the juices, in order listed, into a hurricane glass three-quarters filled with ice. Fill with equal parts of grapefruit and pineapple juice, and serve garnished with fruit wedge if desired.
Preheat oven to 350. spray 9x13 pan with non-stick cooking spray. Brown sausage and drain excess grease. Press sausage into bottom of pan. Break cream cheese into pieces and evenly distribute on top of sausage. Sprinkle with onions and peppers. Our eggs over the sausage mixture. add shredded cheese to the top. Bake for 25 minutes or until eggs are just set. Allow to cool for about 5 minutes before cutting.
Preheat oven to 180degrees celsius. Sift baking powder and flour into a bowl. In another bowl, cream margarine, butter, salt and sugar till fluffy. Add eggs in one at a time, only after the previous egg has been thoroughly mixed into the batter. Add vanilla and sifted ingredients into the batter and mix well. Pour into a greased and lined 8 inch square pan and bake for 50 minutes. Note: it might start getting kinda brown at 20 mins, so I strongly reccomend that you tent it with tin foil after around 20 mins, to prevent the top from burning due to the large amt of butter in the recipe.
Cut biscuits into 4 pieces. Combine biscuit pieces, chicken, ham, Alfredo sauce, 1 cup Swiss cheese, green onion and 1/2 teaspoon paprika in a bowl. Place mixture in sprayed 9x13-inch baking pan. Sprinkle remaining 1 cup Swiss cheese on top and sprinkle with paprika. Bake at 375°F 25-30 minutes.
Using an electric mixer beat cream cheese and sugar together until smooth and creamy. Pour into a separate bowl and set aside. Whip heavy cream, using the whisk attachment of a mixer, until you have soft peaks. Add powdered sugar and vanilla. Whip until stiff peaks. Fold whipped cream into cream cheese mixture. Place a single layer of graham crackers into the bottom of a 13x9-inch baking dish. Spread 1/2 of the whipped cream mixture over the crackers. Add 1/2 the strawberries. Repeat with another layer of crackers and the remaining cream and strawberries. Place in fridge for 4-5 hours before serving. NOTE: If strawberries are not very juicy, mix them with 1/4 cup sugar and let stand for 20 minutes before using.
Heat oven to 220°c. Peel, par and thinly slice the potatoes. Grease the baking dish well. Melt and mix the butter and flour mixture. Add the minced peppers. (optional). Layer the potatoes in the dish, Dredge each layer with the pepper, flour and butter mixture. Sprinkle a teaspoon of sage on each layer. Heat the cream and milk adding the nutmeg and paprika. Pour the milk over the potatoes. Bake them for 2 hours ~ May be covered for the first 30mins.
Preheat oven to 350 degrees. In a skillet melt butter, add onion and garlic, saute until clear. Add spinach, salt, pepper, cheddar cheese and cook on low until cheese has just melted. Spread on French bread. Spread mozzarella or parmesan cheese over the top then sprinkle with cooked bacon, if desired. Place on cookie sheet and bake until cheese is melted and bread begins to brown around the edges.
Heat oven to 425. In a large roasting pan toss potatoes and garlic with 1 1/2 tablespoons oil and 1/2 teaspoon salt. Put the pan in the upper third of the oven and cook, stirring once, for 15 minutes. Coat chicken with 1 tablespoon of oil; arrange chicken skin side up, in a smaller roasting pan. Sprinkle with lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Top each breast with a piece of butter. Stir potatoes. Put chicken in the oven and cook for 10 minutes. Add the asparagus, remaining tablespoon oil, and 1/8 teaspoon each salt and pepper to the potatoes. Stir and continue cooking until chicken, potatoes, and asparagus are done, 10 to 15 minutes longer. Remove both pans from oven. Toss vegetables with lemon zest and serve with chicken.
Brown meat in oil, stir in tomatoes and taco seasoning mix. Reduce heat, cover and cook 10 minutes, stirring occasionally. Stir in green onions and olives. Place 1 tortilla in bottom of 2 quart baking dish, cover with about 1/2 cup meat sauce. Top with about 1/4 cup cheese. Repeat, making a 6 layer stack. Pour 1/2 cup water down edge, into baking dish. Cover with foil and baking at 425 for 30 minutes. Cut into 4 wedges, garnish with sour cream if desired.
Preheat oven to 400 degrees F. Spray 2 baking sheets with cooking spray and set aside. In a large bowl, stirring by hand with a wooden spoon, combine muffin mix, oil, sugar, eggs and baby food. Stir in chocolate chunks and walnuts. Drop heaping tbsp of the dough on baking sheets, spacing 2" apart. Bake for 11 to 13 minutes or until light golden brown. Cook on wire rack.
Fry the onions in the butter in a large skillet over medium-low heat for at least 15 to 20 minutes (maybe longer), stirring occasionally, until the onions are deep golden brown. Set aside to cool. Fry the bacon until chewy. Chop into large bite-sized pieces and set aside to cool. Preheat the oven to 400 degrees. Roll out the pie crust and press it into a large fluted deep tart pan (or a deep dish pie pan). Whip the eggs, cream, salt and pepper in a large bowl, then mix in the onions, bacon, and cheese. Pour the mixture into the pie crust. Place the pan on a rimmed baking sheet, cover lightly with aluminum foil, and bake it for about 40 to 45 minutes. Remove the foil and continue baking for 10 to 15 minutes, or until the quiche is set and the crust is golden brown. (The quiche will still seem slightly loose, but will continue to set once remove from the oven.). Remove from the oven and allow to sit for 10 to 15 minutes. If using a tart pan, remove the quiche from the pan, cut into slices with a sharp serrated knife, and serve!
Stock: Place the chicken in a pot of water, covering the chicken entirely. Add 2 carrots, 2 celery stalks, and 1 onion, cut into approximately 1-inch pieces. Add parsley, thyme and a bay leaf and bring to a boil. Turn the heat to medium low and cook until chicken is cooked, about 20-30 minutes. Add salt and pepper, to taste. Cut the remaining carrots, celery, onions into 1-inch sticks and place them in a saucepan with water to cover. Cut the leeks into 1-inch sticks, slice the mushrooms and add to saucepan. Parboil vegetables in salted water about 15 minutes. Take out the chicken when poached (no red color must be seen under the skin) and discard vegetables from stock. Strain the chicken stock through a strainer. Remove the skin from the chicken and cut chicken into 8 pieces. Put the chicken and the parboiled vegetables into the stock. Mix the egg yolks with the cream and add to the stock. Add the lemon juice and butter. Season with salt, pepper and nutmeg. Note: I cook the second set of vegs. in the chicken stock to give more flavor. You could use canned chicken broth too. Serve in soup plates with boiled potatoes or white steamed rice. Enjoy!
Heat oil in large saucepan or Dutch oven. Add garlic, ginger, lemon peel and hot pepper flakes. Cook gently until very fragrant. Add broth, soy sauce and lemon juice and bring to boil. Add carrots. Reduce heat and simmer gently for 15 minutes. Add scallops, shrimp, sesame oil and green onions, Cook for just a few minutes, or until seafood is barely cooked. Serve sprinkled with cilantro.
Melt butter in large pot. Saute onions, celery, garlic, carrots, and sweet potato over medium heat for about 12 minutes (until vegetables have softened). Add ginger, curry powder, and any other optional seasonings. Stir for 2 minutes. Add chicken or vegetable broth and bring to a boil. Reduce heat and let simmer for 5 minutes. Add the cream and again bring to a boil. Reduce heat and let simmer until vegetables are soft and tender (stirring frequently). Turn off heat and let soup cool for 5-10 minutes. Puree with an immersion blender or in batches in a blender or food processor. Add salt/pepper to taste.
For topping: Add brown sugar, rolled oats, flour, walnuts, cinnamon and butter in a food processor (put the butter in last so it is on top). Pulse a few times until the mixture is coarse and crumbly (This can also be done by hand or with a pastry blender); set topping aside. Spray muffin pan with non-stick spray. In a bowl, whisk the buttermilk and eggs together. Add the melted butter and stir until well blended. In another bowl, mix together the flour, brown sugar, baking powder, baking soda, and cinnamon. Pour the buttermilk/butter mixture over the flour mixture, stirring just until moistened. Scoop 1/4 cup of batter into prepared muffin cups (will be almost full). Sprinkle evenly with the topping, covering the top of each muffin completely. Bake at 400 degrees for 15 to 18 minutes, or until a pick inserted in the center comes out mostly clean, with a few moist crumbs attached. Cool for 3 minutes and turn out on cooling rack.
Remove skin from chicken and shred meat. Combine chicken with lychee, green onion, coriander, mint, eschalot and half the peanuts in a bowl. Combine plum sauce, fish sauce, vinegar, luime juice, sugar, garlic ginger and chili in a small bowl and sitr until sugar dissolves. Pour dressing over salad and gently toss to combne. Scatter over remaining peanuts and top with extra coriander sprigs.
Mix rice, broth and garlic powder in 2-quart casserole. Cover tightly and microwave on HIGH 9 to 10 minutes or until rice is tender and liquid is absorbed. Stir in 1/2 cup of the cheese, sour cream and chilies. Cover tightly and microwave on HIGH 2 to 3 minutes or until heated through. Sprinkle with remaining cheese. Cover and let stand about 4 minutes or until cheese is melted.
Cook pasta as directed on package. Meanwhile, heat dressing in large nonstick skillet on medium heat. Add shrimp, vegetables and garlic; cook and stir 3 to 4 minutes or until shrimp are pink and vegetables are crisp-tender. Drain pasta; toss with shrimp mixture. Sprinkle with Parmesan cheese and lemon peel.
Heat oil in a large saute pan over medium high heat. Add the corn and cook until slightly charred, about 3-5 minutes. Add the jalapeno and garlic and continue to cook for another 2-3 minutes. Season to taste with salt and pepper, remove from heat and set aside to cool. In a large bowl, stir to combine the refried beans with the taco seasoning. Place in a 9x13 glass baking dish, spreading into an even layer. Top with white queso, spreading into an even layer. Top queso with shredded lettuce, then olives, corn and then pico de gallo. Spread the guacamole in an even layer over the top. Place sour cream in a piping bag fitted with a small piping tip. To make the flag topping, draw a box with the sour cream in the top left corner of the dip. Pipe the sour cream into 6 lines to make the white stripes of the flag. Sprinkle the cojita cheese over the stripes. Use a small spoon and carefully make 7 red stripes of the flag with the salsa. Fill in the box in the top left corner in with sour cream, spreading with a small offset spatula or knife into an even layer. Top the sour cream with crushed blue corn tortilla chips. Pipe the sour cream in dots on top of the crushed chips. Serve dip with red, white and blue tortilla chips. White Queso: In a medium saucepan over medium heat, whisk to combine evaporated milk, whole milk and cornstarch. Bring to a simmer, then slowly whisk in american and cheddar cheeses until melted and smooth. Whisk in the diced jalapenos and season to taste with salt. Set aside to cool.
Drain pineapple, reserving juice; set pineapple aside. Combine the reserved juice, honey, oregano, and onion powder in a medium saucepan; bring to a boil. Add carrot pieces; cover, reduce heat, and simmer 10 minutes. Stir in pineapple, and cook an additional 5 minutes or until carrot is tender. Combine cornstarch and water, and stir well; add to carrot mixture. Bring to a boil, and cook 1 minute or until thickened, stirring constantly. Spoon into a bowl, and sprinkle with cashews.
Peel potatoes and cut into cubes, about 1 inch. Place potatoes in bowl of water until ready to use. Place mustard seeds in a saucepan over medium heat, and cook until they begin to pop (1-2 minutes) Add the oil, onion, garlic and ginger and cook until onions begin to soften. Next add the spices cook until their fragrance intensifies. Keep stirring. Drain potatoes and add to pan along with the cauliflower florets. Stir well to coat everything with the spices. Add the cup of water and cook covered until the potatoes are just about tender, about 15 minutes. Season with salt and pepper. Next add the peas and cook uncovered until tender, and until most of the liquid is absorbed. (3-5 more minutes) Add chopped cilantro and serve.
In a heavy skillet over medium-high heat, melt butter. Stir in flour until well blended. Add milk, stirring well. Reduce heat to a simmer and stir constantly for about 4-5 minutes until gravy is thick and bubbly. Season with salt and pepper. Serve warm.
Cook the Ground turkey in a stir-fry pan with the taco seasoning mix (make sure to figure out how much seasoning to use depending on how much meat you are actually cooking). Gently mix up the lettuce, tomato, salsa, honey mustard, dressing, and cheese together. You can add cayenne pepper into the mix, the more you put the hotter it will get -- pretty self explanatory haha. Enjoy :).