HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small bowl, whisk together flours, starch, cocoa powder and salt. In a large bowl, cream together margarine, shortening and sugars. Add soymilk, vodka and extracts. The mixture will look curdled. Gradually, add in the flour mixture until fully incorporated. Shape dough into two logs, about 1 1/2" in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm. Preheat oven to 375F, line baking sheets with parchment or silicone. Slice dough into rounds not more than 1/4" thick - otherwise they will not be crisp. Place on the sheets fairly close together - they don't spread that much. Bake 14 - 15 minutes. Cool cookies completely on a wire rack before dipping in chocolate. Combine chocolate and shortening in a double boiler over simmering water. Melt until chocolate is smooth. Stir in the extract. Dip each cookie in melted chocolate and transfer to a wire rack set over a piece of wax paper to set up for at least 30 minutes - 1 hour.
In a bowl, mix 1 tablespoons butter, hamburger, onion, bread crumbs, steak seasoning and 1/4 can of the mushroom soup. Divide and shape into 8 patties. Use medium to medium high heat and brown for 2 minutes on each side in a skillet. Remove patties to a plate. To the skillet, add 1 tablespoons butter and cognac. Using your spoon, scrape all of the goodies off from the bottom as you stir. Add mushrooms and saute for a minute or so. Add beef broth, gravy mix and remaining mushroom soup. Whisk together bringing to a boil. Put steaks back in and let simmer 20-25 minutes.
Mix butter and crackers together. Press in bottom of pie pan. Bake at 350 degrees for 9 minutes. Cool. Mix brown sugar, cream cheese, peanut butter and vanilla in bowl. Beat with a mixer until smooth. Fold in cool whip. Place bananas on the bottom of crust. Spread peanut butter mixture over bananas. Drizzle with chocolate syrup. Cover and freeze for 8 hours. Let stand at room temp 15 minutes prior to serving.
Cut each egg in half and remove the yolk. Mash the yolk with the boiled potatoes, milk and butter. Add the finely chopped onion, the chilies the coriander and seasoning and continue to mash. Put the mash into the orifices left by the egg yolk, piling it high and chill for 30 minutes. Dip in batter and deep fry until golden brown.
Preheat oven to 400°F Spray a muffin tin with non stick spray, or line with paper liners. In a large mixing bowl sift together all the dry ingredients. Add soy milk, canola oil, and vanilla into the dry ingredients and mix until just combined. Fold in grated carrot and raisins. Fill muffin tins until 3/4 full, bake for 18-20 minutes until a toothpick or knife inserted into the center comes out clean.
First peel your eggplant and slice it into large but not to thick of pieces. Fill a large bowl with water and about 1/4 a cup of salt. Next add your eggplant in the bowl and place something heavy over the bowl to keep your eggplant submerged under. This will help take the bitter taste out of it before you fry it. Let sit for about 20 mins then rinse off your pieces. Chop onion into small pieces and fry your onion in olive oil on medium until it becomes soft and translucent. Add your meat with the onion and fry on medium, just browning it. Once you've browned your meat add your tumeric, garlic, cinnamon,lemon juice, tomato paste, salt, pepper, and yellow split peas. Add about 2 or 3 cups of water and stir well. Your water will evaporate some so just keep checking to see if its looking low. Bring your pot to a boil and once its boiling reduce heat to a medium low. I usually let it cook for a few hours on a low heat and I know when it's done because the meat is tender and just breaks apart with your fork. Ill say to let it cook for 2 1/2 to 3 hours on low. Just use your judgement. In a frying pan add a little olive oil, enough to coat the pan. Take out your eggplant and rinse the salt off, we will re-salt it while its frying. Over a medium- high heat fry your eggplant pieces and salt them and pepper them if you like. Once they're finished frying and are soft, place them on a paper towel so you drain some of that olive oil from them. Then place them in the pot with your khoresht. Slice your tomatoes in half and place them in your stew, let the tomatoes and eggplant cook an extra 20 mins once you put them in the stew so the flavors can soak inches. Once finished, pour your yummy khoresht e bademjan over some steamed basmati rice and serve!
Wash vegetables. Chop carrots into discs, and separate broccoli and cauliflour heads from stalks. Discard stalks. Finely mince garlic cloves. Bring water to a boil in a large dutch oven. When water is boiling, add a few pinches salt to flavor and put in farfalle. Turn heat down to medium and cook for 10 minutes. Strain noodles and rinse in cold water to stop the cooking. Mix butter and flour together in a small saucepan over low heat to create a light brown roux. Mix heavy cream, garlic, salt and pepper to taste with roux and whisk together until smooth. Add in cheeses slowly, whisking to combine. Steam vegetables for six minutes. Combine noodles, sauce, and vegetables together, folding to combine. Serve and enjoy.
Place the chicken in a plastic ziploc bag. In a small bowl, combine juices, oil and seasonings. Mix well. Add to chicken in bag and turn to coat. Let stand for 25 minutes, turning occasionally. On greased grill, cook chicken over hot coals 5 to 7 minutes on each side or until done. Brush frequently with marinade while cooking.
Preheat oven to 400*. Cut potatoes in halves or quarters, leaving skins on. Place them in a bowl with the olive oil, salt, pepper & garlic; toss until potatoes are well-coated. Spray a large baking sheet well with cooking spray. Dump potatoes onto baking sheet and spread into one layer. Roast for at least an hour, until brown & crisp, TURNING them twice with a spatula during cooking so they will brown evenly.
Boil potatoes until fork tender, approx 15-20 minute drain well and set aside. In large bowl mix all ingredients together. Add potatoes and mix well. Chill in refrigerator. Serve.
In a large nonstick skillet, heat the oil. Saute the shrimp until just pink, about 2-3 minutes. Add the garlic and cook stirring constantly, about 30 seconds. With a slotted spoon transfer the shrimp to a platter and keep them warm. In the skillet, combine the broth, wine, lemon juice, 1/4 cup of the parsley, the salt and pepper; and bring it to a boil. Boil uncovered, until the sauce is reduced by half. Spoon the sauce over the shrimp. Serve garnished with the lemon wedges and sprinkled with the remaining tablespoon of parsley. Makes 4 servings. Source: Smokedngrilled.com.
Combine all ingredients in a slow cooker. Cover and cook on LOW for 4-6 hours. Serve hot, straining out the spices.
Mix the flour, water, baking powder, egg and salt and let sit for about 20 minutes. (This is your batter.). Dip the banana halves into the batter and deep fry them in the vegetable oil at 325 degrees F for about 5 minutes or so until the batter is golden brown. Remove the bananas from the oil and allow them to drain. Meanwhile mix the cream, brown sugar and butter together in a saucepan and cook over medium heat until the sugar has dissolved. Add the rum and be sure the sauce doesn't boil. Place some vanilla ice cream on a plate. Place a banana over the ice cream and pour a generous amount of rum sauce over the dessert. *Serve while the banana is still hot!
make a paste with dry mustard, 1 1/2t sugar, salt and water (just enough water to make a thick paste) set aside. Use less mustard for more mild sauce. This is 'tangy'! Heat 1-2 T oil and saute the onions, mushrooms and garlic. Drain, set aside. In 2 batches, cook the beef in the rest of the oil. I prefer the beef to be rare, so I just sear it -but cook longer,as you like. Stir in the pepper and the mustard paste. Add sour cream, stir well. Add more sour cream if you like more sauce (I do). Add remaining sugar. Cook over low heat 5-10 minutes. Serve over egg noodles or rice.
Soak 1/2 cup urad dal and 1/2 cup moong dal in a large bowl of water for 2-3 hours. Drain excess water, and grind to a smooth paste in a food processor. Add hing/asafetida, salt, green chilies, coriander leaves, ginger and baking soda. This should be a nice thick batter. In hot ghee or oil, shape batter into doughnut-like shapes with a hole in the center and fry the bada in batches on both sides until golden brown. Drain on paper towels. Serve with a fresh chutney such as coriander.
Bring broth to a simmer in sauce pan. Heat butter in large heavy skillet over low heat. Add onions and saute until tender. Add rice and saute for 1 minute. Add white wine and stir until absorbed. Begin to add broth 1 cup at a time stirring occasionally with a wooden spoon. Wait until each broth addition is absorbed before adding the next. When all the broth has been added and absorbed, add the cheeses and the walnuts and stir gently until cheese starts to melt. Salt and pepper to taste. Serve immediately.
Combine all ingredients; refrigerate 2 hours in an airtight container. Yield: 2 3/4 cups (serving size: 2 tablespoons.
Chop onions and place in bottom of 4 quart slow cooker. Trim all visible fat off of roast, cut in half to ensure even cooking, and place on top of onions. Mix cola, Worcestershire sauce, vinegar and minced garlic. Reserve 1/2 cup for use later, and pour the rest over the meat. Cover and cook on high for 6 hours or on low for 10 hours. When meat is done cooking and is very tender, remove meat and onions from the slow cooker with a slotted spoon. Discard cooking liquid in slow cooker. Add reserved sauce mixture and 1/2 cup bottled barbecue sauce to slow cooker and cook uncovered on high for 10 minutes. Meanwhile, shred roast with two forks. When sauce is finished, return shredded beef and onions to slow cooker, stir well, cover, and cook until heated through--about 10 minutes on high.
Combine salsa, milk, chilies, soup, cheese and chicken in saucepan. Heat until cheese is melted. Fill a 9x13 casserole with tortilla chips. Pour sauce over chips and bake in 350 degree oven until bubbly, about 20 minutes.
Mix first 3 ingredients in a paper bag. Season Chicken parts with Seasoning Salt and Pepper Place chicken one by one in bag and shake to cover chicken piece completely Place coated chicken on a rack above a baking pan to catch excess flour This is important! Leave chicken on the counter for 1 hour, sprinkling left over flour to coat as chicken"sweats" thru coating. Heat oil in a cast iron skillet to fit chicken and to a depth of 1/2 inch Place chicken pieces in oil skin side down- do not cover! 8 Minutes per side (or there abouts) until golden. Drain on brown paper bags Great served hot, with cream gravy, mashed potatoes and biscuits- or cold for a picnic.
Cut pounded chicken into 8 thin cutlets. Lay out 4 cutlets; top each with 1 slice of ham and 1 slice of cheese, and then top with a second cutlet. Coat a large nonstick skillet with cooking spray and saute layered chicken-ham-cheese over medium-high heat, carefully turning once, for 8-10 minutes, until golden and cooked through. Remove to a plate and keep warm. Respray pan and saute mushrooms and shallot over medium-high heat, stirring for 3 minutes. Add wine to deglaze pan, stirring to scrape up any brown bits, until it's reduced by half. Add chicken broth and tarragon and simmer for 2 minutes. Stir in any chicken juices that have accumulated on plate and add salt and pepper to taste.
Mix cream cheese at room temperature with ginger, place on wax paper and shape into ball and refg. for a couple of hours. Then roll in almonds serve with crackers.
Preheat oven to 375 Degrees and Grease a 3 Quart Casserole Dish. Melt the 1 TBSP Butter over medium heat and add the green bell pepper and onion. Cook until tender, approximately 5 minutes. Pour the jar of pasta sauce, the 2 cups of water, the package of frozen meatballs, the 2 1/2 cups of uncooked macaroni, 1 TSP Italian Seasoning directly into the casserole dish. Add the onion and green pepper. Stir all ingredients until combined. Bake covered for 45 minutes at 375 Degrees. Remove from oven after the 45 minutes is up and sprinkle the 2 Cups of Mozzarella and 1/4 Cup of Parmesan Cheese over the top. Place back in the oven uncovered and broil on high for around 3 minutes or until the cheese is bubbly. This will make 4 Huge Servings or 6 Normal Servings. Freezes Well! Enjoy and always let you kitchen be your favorite restaurant!
Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of each garlic bulb. Brush with oil. Wrap each bulb in heavy duty foil; place on baking sheet. Bake at 425 for 30 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a bowl and mash. Remove rind from brie and discard. Cut brie into 1/4" slices. Place crust on a 12" pizza pan. Spread with garlic. Arrange cheese slices over garlic. Sprinkle almonds over cheese. Bake at 450 for 8-10 minutes or until cheese is melted.
Preheat oven to 400°; brush a 13 x 9 inch baking dish with olive oil. Layer the sliced potatoes, mushrooms, and onions, in the dish; sprinkle with the salt and sage leaves. Pour the cream over evenly. Brush the pork chops with olive oil (just enough to coat very lightly), and rub the breadcrumbs onto both sides of each pork chop (about 1 1/2 teaspoons per side). Place pork chops on top of the vegetables. Bake, uncovered, for 45 minutes to 1 hour, or just until the pork chops are cooked through and the potatoes are tender.
Peel the Jicama and cut into long, thin sticks. In a blender, combine the remaining ingredients and blend until smooth. Serve the Jicama with the Strawberry Dip!
Place ingredients in bread machine pan according to the order suggested by the manufacturer. Select basic bread cycle. makes 1 1/2 lb.
Soak 8 6-8 inch wooden skewers in enough water to cover for 30 minutes. This will prevent your skewers from burning, however, if you have them metal skewers may also be used. Also, defrost shrimp, if needed. Cut pineapple lengthwise into 1/2" thick slices. Chop some of the pineapple until it measures 1/2 cup and set aside for relish. Halve each pineapple slice crosswise to equal 8 pineapple planks. Use 1 tbs of your melted butter and brush the planks on both sides, then set aside. Peel and devein shrimp, if needed. (You may want to save the shells for recipe#61197"Shrimp Stock" if desired.) In a medium bowl mix barbecue sauce, chipotles, garlic and the remaining 2 Tbsp of melted butter. Stir in shrimp. Cover and let sit at room temperature, stirring occasionally. Remove shrimp, discard marinade. Thread 1 jumbo or 3 large on each skewer, set aside. For relish: combine reserved 1/2 cup chopped pineapple, the chopped cucumber, chopped jicama, lime/lemon juice and 1/4 tsp salt. Cover and set aside until serving time. Grill shrimp kabobs and pineapple planks on the rack of an uncovered grill directly over medium coals. Grill until shrimp are opaque and pineapple is heated through, turning once through grilling time. Allow 10-12 min for jumbo shrink, 6-10 minutes for large shrimp and 6-8 minutes for pineapple planks. If desired, brush each kabob with additional barbecue sauce during last 1 minute of grilling. Alternately, cook under a hot broiler on a rack. To serve, stir chopped cilantro into relish. Place pineapple planks onto serving platter. Spoon some of the relish over the planks and then top each with a shrimp skewer.
Cook the eggplant in boiling salted water to cover for 10 minutes or until tender. Drain well and set aside. Combine the cracker crumbs and the remaining ingredients in a large bowl; stir well. Add the eggplant and stir gently to combine. Pour the eggplant mixture into a lightly greased 13 x 9 x 2 inch baking dish. Bake, uncovered, at 350 degrees for 45 minutes or until golden.
Set your oven to 450. Dump your can of baked beans (we use Bush's vegetarian) into a casserole dish. (We use a medium sized glass bowlish looking -- thing). Set the dish aside. Cut up your hotdogs into bite sized pieces and throw those into your casserole dish and mix until dogs are well coated with baked bean sauce. Cover the bean and dog mixture with tatertots. We usually use a couple handfuls. Use as many as you'd like. Just make sure to cover the mixture completely. Place the casserole dish in the oven for 1/2 an hour or until tater tots are golden brown. When Redneck Casserole is all cooked up, turn off the oven and sprinkle the top with cheese. Redneck Casserole is completely done when cheese is melted and you just can't take it anymore -- dig in! (You can mix pretty much anything with this dish. Sour cream, ketchup, mustard, hot sauce, etc.).
In a skillet over medium-high heat, melt butter. Stir in the flour, cook 1 minute then whisk in the cider and stock. Let thicken, season with salt and pepper, then serve.
Melt velveeta in the top of a double boiler. Add horseradish and stir well. Remove from double boiler and add remaining ingredients. Mix well. Chill to serve.
Whisk all ingredients together until mixed thoroughly. Store covered and refigerated. Dressing will hold at least one week.
Place all ingredients in blender or food processor, blitz on high speed for 2 minutes. The mixture will look runny, but will thicken as it chills. Store in an airtight container in refrigerator for up to two weeks.
Rinse the chicken under cool water, cut away any fat around the cavity opening, and place the chicken in a large bowl. In a small bowl, combine the rice wine, ginger, and green onions. Brush the outside of the chicken with the wine mixture and place the remaining contents of the small bowl in the chicken cavity. Put the chicken in a cool place and let marinate for 2 hours. Preheat the oven to 400 degrees F. Spread the salt evenly in a Dutch oven that is slightly larger that the chicken and bake for 10 minutes. Remove the salt from the oven but leave the oven on. Place the chicken on a dry surface and rub the spice mixture all over the chicken. Wrap the chicken in cheesecloth. Carefully pour all but 1 inch of the salt (about 6 cups) into a heatproof bowl. Set the chicken in the pot, breast up, and cover completely with the reserved hot salt. Make sure the chicken is completely covered with a layer of salt. Bake covered for 1 hour. Remove the chicken from the oven and let rest for 30 minutes. While chicken is resting, make the sauces. When chicken is done resting, discard the salt, unwrap and use a cleaver to chop the chicken into chopstick-friendly pieces. Serve with dipping sauces. Chili Sauce: In a small bowl, combine the water with the chili sauce, vinegar and sugar; stir to dissolve the sugar. Let stand for at least 15 minutes and stir before serving. Garlic Sauce: In a small bowl, combine the vinegar, garlic and sugar; stir to dissolve the sugar. Let stand for at least 15 minutes and stir before serving. Ginger Sauce: Put the ginger in a small heatproof bowl. Heat the oil in a small saucepan until it sends up a wisp of smoke, then pour it over the ginger and stir. Stir in the salt. Serve warm or at room temperature.
Preheat oven to 350°F. Combine first 7 ingredients in a bowl and beat 2 minutes with electric mixer. Pour into buttered 9 inch pie plate. Arrange peaches over batter. Combine cream cheese, 1/2 cup sugar and 3 tbsp reserved peach juice in a mixing bowl. Beat 2 minutes. Pour over peaches and smooth out to cover pie, leaving 1/2 inch around outside edge. Combine 1 tbsp sugar and cinnamon in a bowl and sprinkle over pie. Bake 35 minutes until golden.
Preheat the oven to 350 F degrees. Cook the noodles in boiling salted water for 10 minutes. Drain and rinse with cold water. In a large bowl, combine the remaining kugel ingredients and stir in the noodles. Pour into a greased 9 x 13 inch pan. Prepare the topping by combining the brown sugar, almonds and melted butter. Sprinkle over noodles and bake for 1 hour.
Combine the lemon juice and the sugar, stir to dissolve. Add the water and cherry juice concentrate and stir. Serve over ice.
Mince the garlic and chop the scallions. Combine the yogurt, egg, garlic, scallions, paprika, coriander, cumin, sugar, ginger, cinnamon, cayenne, and breadcrumbs and mix well. Add the lamb and salt as desired and mix well. Divide mixture into 8-12 portions and form each into a sausage shape. Insert a metal or bamboo (presoaked) skewer into each sausage so that the tip is almost to the end of the meat. Grill or broil for 6-8 minutes, turning gently to cook all sides.
Spread refried beans in a shallow seving dish. Mix sour cream and Taco Seasoning Mix until well blended. Spread over refried beans. Top with cheese, dollops of quacamole, tomato, onions, and olives. Serve with tortilla chips. Note: you can also use McCormicks Cheesy Taco Seasoning Mix. Prepare this with 1 package of McCormick Guacamole Seasoning Mix.
Preheat your oven's broiler. Combine saltine crackers and butter in small bowl, mash until soft. Set aside. Place steamed cauliflower into a 9 x 13 inch casserole dish. In a small saucepan, combine milk and mayonnaise with whisk. Bring mixture to a boil; boil for 1 minute. Remove the pan from heat and stir in cheese until melted. Pour over cauliflower. Crumble cracker mixture over cauliflower. Broil until golden brown.
Prepare all ingredients in advance. Place wok or pan over a moderate heat and add 2 tablespoons oil. Add garlic and stir fry gently until it is just starting to colour lightly. Add the sliced shallots and stir fry for a few minutes until they are transparent. Remove garlic and shallots to another dish and set aside until needed. Add a little more oil to the pan and increase heat. Stir fry pork, in batches, until it is coloured (it doesn't have to be cooked through). When the last batch of pork is cooked, add the shallots and garlic and the remaining pork to the pan. Add the chillies and stir fry for a minute or two. Now add the oyster sauce, fish sauce and palm sugar. Stir fry for about 5 minutes or so until pork is cooked and the sauce is slightly caramelised. Add basil and stir fry until wilted. Before serving, sprinkle lightly with white pepper. Serve with steamed jasmine rice.
In a mixing bowl, whisk together the red chili, lime juice, olive oil, honey, garlic, cilantro and vinegar. Rinse the shrimp in cold water, drain and, place them in an adequately-sized glass bowl and pour the marinade over them. Stir carefully to make sure that all the shrimp are covered with marinade. Allow the shrimp to marinate in the refrigerator, covered with cling wrap, for 8 hours, stirring at least once. At the end of the 8 hours, drain the shrimp and reserve the marinade to use as dressing. In four serving bowls, evenly divide the shrimp, beans, lettuce, onion, bell pepper, tomatoes, avacados and corn. Toss each salad and top each one with the corn chips. Drizzle an even amount of the marinade/dressing over each salad and serve.
Flatten breasts, dip in flour, salt and pepper. Heat butter in 12in skillet. Add breasts, cook for 4 minutes each side until browned and juices run clear. Remove from pan. Mix basil with remaining ingredients. Add to pan, cook and stir for 3 minutes,thicken with a little flour if needed. Serve over chicken.
In a large bowl, whisk together the vinegar and peanut oil. Add the pears, carrots, ginger, and shallots; mix gently. Season with salt and pepper. The salad can be prepared to this point and refrigerated for up to 3 hours. Just before serving add the mint and mix gently. Serve immediately, garnished with the peanuts.
In large saucepan coated with nonstick cooking spray saute onions until tender. Add potatoes and broth; bring to a boil. Reduce heat, cover and simmer for 20-25 minutes or until potatoes are very tender. Set aside 1 cup potato mixture. Puree remaining mixture in batches in a blender or food processor and return to the pan. Stir in milk, bacon, butter granules, salt, pepper and reserved potato mixture. Heat through without boiling. Garnish each with 1 tablespoon low-fat sour cream or yogurt and sprinkle with chives.