HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook noodles al dente. Do no overcook! Mix all other ingredients, except paprika, in a large bowl. Add cooked and drained noodles to bowl. Spray a 2 qt casserole with nonstick spray. Pour noodle mixture into casserole dish and garnish with paprika. Bake at 350 degrees for 45 minutes.
Blend Bisquick, eggs, milk, and 3 tsp oil until smooth. Preheat your deep fryer to about 375°F (use a thermometer if you wish to deep fry in a pan). Dip the cookies in the batter mixture until totally covered and then place in the hot oil (cookies will float). Keep checking and turn over the cookie when bottom side of Oreo is brown. Keep a close watch because it only takes a short time to brown. Remove cookies and eat warm.
Wash cabbage and remove any damaged outer leaves, cut out core. Bring a large pot of water to boiling. Add cabbage to wilt leaves while preparing stuffing. Turn off heat under cabbage, mix together potato, rice, meats, onion, the 1 teaspoon salt, pepper, allspice, sugar, and egg. Separate leaves from cabbage as they wilt and drain: Return cabbage to water to wilt inner leaves. Shape stuffing into oblong patties and place on core end of cabbage leaf. Fold over sides of leaf slightly and roll up, tucking in sides of leaf if possible. It may be necessary to fasten rolls with toothpicks, if used, they should be removed before placing rolls in baking dish. Mix 3 tablespoons flour and the 1/4 teaspoon salt and roll cabbage leaves in mixture; brown in large skillet. Remove cabbage rolls as they are browned and place in a large, flat, greased baking dish. Cover dish with aluminum foil. Heat over to 300 degrees. Bake 1 1/2 hours basting frequently with the 2 tablespoons melted butter. Remove baking dish from oven and place cabbage rolls on a warm platter. Mix the 1 tablespoon flour and cream in a small pan. Add the liquid from baking dish: Cook and stir over moderately low heat until thickened. Season to taste. Pour gravy over cabbage rolls before serving.
Brown venison in skillet. Add rest of ingredients and mix well. Pour into 2 1/2 or 3 quart casserole dish, cover. Bake in 350° oven for 30 mins. Uncover and bake for 30 more mins.
Rinse the rice in a fine strainer, then drain thoroughly. Place all ingredients in the rice cooker bowl, and swirl to combine. Set the machine for the regular white rice cycle. When the machine shifts to 'keep warm', set a timer for 15 minutes. After 15 minutes, fluff rice with the plastic paddle or a wooden spoon. Serve now, or leave on 'keep warm' for up to 4 hours.
Snap tough ends off asparagus and discard. Place cleaned asparagus in saucepan along with the milk. Crumble in the stock cubes and bring slowly to the boil. Simmer uncovered for 10-15 minutes until asparagus is just tender. Process in a food processor or blender until chunky. Melt butter in large saucepan. Add flour and cook until pale golden. Add soup and stir until it comes back to the boil. Serve garnished with the croutons.
Beat the butter, milk, vanilla and salt in a medium bowl. Slowly add the confectioners' sugar. Mix until thick and creamy. Beat on high until fluffy and of good spreading consistency. Melt the chocolate in a double boiler and drizzle over the iced cake.
Preheat oven to 350°. Cut wax paper to fit the bottom of a 9 x 1 1/2-inch round pan. Spray the pan with cooking spray, place the wax paper in the pan and spray the paper. In a large mixing bowl combine the flour, sugar, baking powder and salt, mixing well. Combine milk with vegetable oil and stir thoroughly. Add the milk/vegetable oil mixture, butter and vanilla to the flour mixture and beat with an electric mixer on medium to medium-high speed for 2 minutes, scraping sides of bowl as needed. Add the eggs and continue beating an additional 2 minutes. Pour batter into the prepared pan. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted near center of cake comes out clean, or until cake springs back when touched lightly in the center. Cool cakes on wire racks for 15 minutes; remove from pans and cool completely. Frost as desired.
Add water to bread machine, then oil, then flour, then salt, then sugar, then yeast. Set on "Normal" setting (which is 4 hours), with small loaf and light crust settings. NB: If you use wholegrain spelt rather than wholemeal, then reduce the yeast to 1.5 slightly rounded teaspoons (about 3.5g).
Line 9 inch square baking pan with foil. Combine sugar, butter and evaporated milk in medium saucepan. Bring to a full rolling boil, stirring constantly. Boil stirring constantly for 3 minute. Remove from heat. Stir in morsels, marshmallow creme, crushed cookies and vanilla extract. Pour into prepared pan. Sprinkle crumbled cookies on top. Gently swirl cookies into fudge using a knife without touching bottom of pan. Refrigerate for 1 hour or until firm. Lift from pan; remove foil. Cut into pieces.
Do not pre-heat the slow cooker. Dice up the onion, add to crock pot. Rub the ribs with salt and pepper, add to crock pot. Dump BBQ sauce on top. Cook on low setting for 8-10 hours. Try not to lift the lid too much. The meat will FALL OFF THE BONE!
Combine the apple, oats, almonds, ground flaxseed, hemp flour, sesame seeds, sunflower seeds, cinnamon, nutmeg, stevia and sea salt and stir until well blended. Blend together the hemp oil, molasses, and apple juice. Combine the liquid and dry ingredients and mix well. Spread on lined dehydrator sheets and dehydrate at 115 degrees for 24-48 hours, depending on how much "crunch" you want. Break up into pieces and enjoy. This will keep refrigerated for up to 2 weeks.
Preheat oven to 450 degrees. Heat olive oil over medium heat, add onions and saute until tender, about 10 minutes. Add honey and vinegar, reduce heat and saute until onions are golden brown, about another 8 minutes. Season with salt and pepper. Place pizza crust on pizza stone or baking sheet, sprinkle with cheese and thyme. Top this with onion mixture, then mushrooms. Cook for about 15 minutes or until cheese is melted.
Place tuna in single layer in large shallow glass dish. Combine soy sauce, vineger, sugar, water, sesame oil, hot chili oil and garlic in small bowl. Reserve 1/4 cup mixture and keep at room temperature. Pour remaining sauce over tuna steaks, cover and refrigerate 40 minutes, turning once. Preheat grill 5 minutes. Drain tuna and discard marinade. Spray both sides of grill with cooking spray. Grill 7 minutes, or until tuna is opaque, but still feels somewhat soft in center (do not overcook). Cut each tuna steak into thin slices (lenghtwise) and fan out onto serving platter. Drizzle tuna slices with reserved sauce and sprinkle with cilantro.
Make crust with graham cracker crumbs and butter; press into 13X9 inch pan. Mix powdered sugar, eggs and butter for 15 minutes with electric mixer. Pour on crust. Slice bananas and arrange on top. Add crushed pineapple on top evenly. Cover with Cool Whip; sprinkle with nuts and cherries. Cover and chill overnight.
Blend shortening and sugar. Add eggs and beat. Stir in orange peel, juice, and milk. Mix dry ingredients together. Add dry ingredients to other ingredients. Stir just until mixed together. Pour into greased muffin cups. Bake at 400 degrees F for 25-30 minutes, watching carefully.
Place peppers and 1/4 c vinegar in blender and blend until thin and soupy. Pour into pot, add sugar, candies and remaining vinegar. Bring to a boil, stirring to melt candies. Remove from heat and skim. Add Certo and food coloring. Reheat and boil hard for 1 minute. Remove from heat and fill scalded jars 1/2 in from top. Seal with scalded lids. Store overnight to set.
Mix all ingredients in extra-large bowl until well blended. Store tightly covered in bulk, or measure into quantities for 1 1/2- pound or 2-pound loaf recipes (below). Package in fancy jars or bags along with the bread recipe for gift giving. To Make 1 1/2-Pound Loaf: Measure 1 cup plus 2 tablespoons water, 2 tablespoons butter or margarine, softened, 3 1/2 cups Homemade Wheat Bread Machine Mix and 1 1/2 teaspoons bread machine or quick active dry yeast into bread machine pan in the order recommended by the manufacturer. Select Basic/White or Whole Wheat cycle and Medium or Light crust color. Remove baked bread from pan, and cool on wire rack. To Make 2-Pound Loaf: Measure 1 1/2 cups water, 3 tablespoons butter or margarine, softened, 4 1/2 cups Homemade Wheat Bread Machine Mix and 1 1/4 teaspoons bread machine or quick active dry yeast into bread machine pan in the order recommended by the manufacturer. Select Basic/White or Whole Wheat cycle and Medium or Light crust color. Remove baked bread from pan, and cool on wire rack. Makes eight 2-pound loaves (16 slices each).
Shake ingredients with ice and serve over ice in a stemmed goblet. Garnish with a cinnamon stick and flame the orange zest.
Cake: Preheat oven to 350°F. Grease and flour 3 (9 inch) cake pans. In a large bowl,beat butter and shortening at medium speed with an electric mixer until creamy. Add sugar,beating until fluffy. Add egg yolks,one at a time,beating well after each addition. In a medium bowl,combine flour and baking powder. In a small bowl,combine milk,buttermilk,cream and vanilla. Add flour mixture to butter mixture,alternately with milk mixture,beginning amd ending with flour mixture,beating until just combined. In a medium bowl,beat egg whites at medium speed with an electric mixer until stiff. Gently fold egg whites into batter. Spoon batter evenly into prepared pans. Bake for 22-24 minutes or until wooden pick inserted in center comes clean. Let cool in pans for 10 minutes. Remove from pans and cool completely on wire racks. Spread Vanilla Buttercream in between layers and on top and sides of cake. Place cake in freezer for 30 minutes. Pour warm ganacheover top of cake letting it run down sides. Garnish with chocolate covered strawberries if desired. Vanilla Buttercream: In a large bowl,beat butter and shortening at medium speed with a electric mixer until creamy. Gradually beat in icing sugar until smooth. Beat in vanilla. Chocolate Ganache: In a medium bowl combine cream and chocolate. Microwave on high in 30 second intervals,stirring between each,until chocolate is melted and smooth(about 2 minutes). Let cool for 10 minutes.
Heat butter in frying pan and fry onion, green pepper, celery and mushrooms until tender. Add tomatoes, salt and pepper. Simmer slowly for 10 minutes. Stir in 2 cups cooked rice. Turn into buttered 2 quart casserole. Bake in 375 degree oven for 25 minutes, or until bubbling. More tomatoes or tomato juice may be added if desired.
Bring sweet potatoes, peeled and cut into chunks (about 2 or 3 medium potatoes) to a boil, covered with water, in a medium saucepan. Reduce the heat to low and simmer for about 20 minutes, until tender. Drain thoroughly and press through a strainer into a bowl and set aside to cool slightly. Preheat oven to 425 degrees. Sift together the cornmeal, flour, baking powder, salt, baking soda, pepper, and nutmeg. Add the egg and buttermilk to the sweet potato puree and mix until well blended. In a 8 or 9 - inch ovenproof skillet, heat the butter until just sizzling - about 2 minutes. Swirl the butter in the pan to coat it well. Pour any excess butter into the sweet potato mixture. Quickly add the cornmeal mixture to the sweet potato mixture and stir until blended and pour the batter into the skillet. Bake for 20 or 30 minutes, until lightly golden and the corn bread has pulled away from the sides of the pan. Remove from the oven and cut into wedges. Serve hot!
Steam carrots until tender, about 8-10 minutes. In a small heavy pot, dissolve cornstarch in chicken broth. Stir in lemon juice. Cook over medium heat, stirring constantly, until sauce thickens and boils. Remove from heat. Stir in dill, butter, salt, and pepper. Pour over carrots. Toss and serve.
Pound the pork chops to 1/4 inch thickness. Mix the flour, 1/2 teaspoons salt, 1/4 teaspoons pepper, and the garlic powder and dredge the chops in this mixture. Melt 1 tablespoons of the butter and 1 tablespoons of the olive oil in a pan and cook the chops until nicely browned on both sides and done. Take the chops out of the pan and keep them warm. Melt the remaining butter and olive oil in the same pan now and saute the onions for a couple minutes. Then add the apples and saute until the onions start to get soft. Add the white wine and cook 5-7 minutes longer, stirring occasionally. Slowly add the heavy cream while stirring, and combine well. Add the Dijon mustard, capers, lemon zest, salt and pepper to taste, and dried basil and combine well. Add the chops back to the pan over medium-low heat and cook covered, until heated through and it starts bubbling. Enjoy!
Preheat oven to 400°F. In a large bowl, combine flour, baking powder, salt and sugar. Add the butter to the flour mixture and rub it in with your fingertips, working until mixture is sandy and the butter seems fairly evenly distributed, with a few larger bits, but none larger than a pea. Stir in 1/2 cup buttermilk (reserving the rest), the apple and the granola. Add the remaining buttermilk 1 tbsp at a time until the dough comes together into a ball. It should not be too sticky, nor should it be floury. Add back an additional tablespoon of flour if your dough becomes too wet. Divide ball into two equal discs about 1-inch thick and cut each disc into quarters. Place triangular scones on a parchment-lined baking sheet and sprinkle with brown sugar. Bake for about 20 minutes at 400F until light golden brown. The bottoms should be browned. Cool on a wire rack for at least 5-10 minutes before serving. Scones can be eaten warm or at room temperature.
Preheat oven to 375°; coat a 3 quart baking dish with nonstick cooking spray; set aside. Saute celery and onion in butter in a large saucepan, 3 minutes. Add in mushrooms and bell pepper; cook 3 minutes. Blend in flour; add milk, stirring constantly until thickened. Add in cheddar, pimento, Worcestershire, salt, red pepper flakes, garlic, black pepper, and nutmeg; stir to melt cheddar; stir in sherry. Add chicken, 3/4 cup almonds, and spaghetti to the saucepan; stir to combine; transfer mixture to prepared baking dish. Mix the remaining 3/4 cup almonds with Parmesan cheese; sprinkle over top of spaghetti mixture. Bake, uncovered, until bubbly, 15-20 minutes.
Heat vegetable oil in a wide deep skillet or dutch oven. Add onion, and cook over medium-high heat for 5 mins until onion is translucent. Add ground beef and, using a large spoon or fork to break up, cook until the meat is browned. Add next 5 ingredients, rinsing out each can with a few tablespoons of water and adding the water to the pot. Cook for 15-20 minutes to let the flavors blend. Salt to taste. As the chili simmers, bring a large pot of water to boil and salt the water. When the water boils, add the frozen ravioli, and when the water returns to a boil, lower heat to simmer. Cook 4 or 5 mins until ravioli is cooked through. Place in serving bowls with chili over the top, sprinkled with grated cheese.
Mix dry ingredients together and set aside. Cream butter and sugars. Add egg and honey, mix well. Stir in dry ingredients. Stir in blueberries. Drop by rounded teaspoons on parchment lined cookie sheets. Bake at 350° for about 8-10 minutes, until golden on the edges and just set. Cook them too long and they will be hard and they are better chewy. Cool on racks, store airtight.
Preheat oven to 350°F. Saute onions in olive oil. Thinly slice smoked salmon and cut into strips. Whisk cream and sour cream together with herbs and spices. Combine salmon and sauteed onions in pie crust. Pour in cream & herb mixture. Add sliced black olives. Garnish with chopped almonds and pimientos. Bake quiche for 20 to 25 minutes at 350°F.
Chop candy bars, yielding about 1 1/3 cups. Combine with 1/2 cup of the cream and chocolate chips in a large bowl over a pot of simmering water. Stir occasionally until mixture is melted and combined. Set bowl aside to cool. In another bowl combine vanilla extract with remaining 2 cups of cream; beat until stiff peaks form. Fold cream into chocolate mixture then pour 1/2 of mixture into a 1 1/2-quart freezer-proof bowl. Coarsely chop more candy bars, yielding about 1/3 cup. Sprinkle over mousse. Top with remaining mousse. Freeze until firm, 6 hours or overnight. Thaw slightly at room temperature before serving, about 10 minutes. Chop remaining candy bars, yielding about 1/3 cup. Garnish with whipped cream and chopped candy.
Cover eggs with cold water by 1 inch in a 2-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove pan from heat and let eggs stand in hot water, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water and let stand 5 minutes (to cool). Peel eggs and finely chop. Stir together eggs and remaining salad ingredients in a bowl with a fork. Spoon egg salad onto bread and spread evenly. Top with favorite garnishes.
In a medium fry or saute pan heat butter over medium low. Saute mushrooms, peas and onions. Add flour and stir until smooth. Turn heat up to medium and slowly add the milk and stock. Stir constantly until thick and bubbly. Add the pimiento, turkey, celery salt and pepper. Stir well and taste-adjust seasonings. Cook until heated through but don't boil. Serve over hot rice or buttered egg noodles sprinkled with poppy seeds.
Place all ingredients in food processor and process to desired consistency. I find the ingredients meld and taste better if it is processed to a more smooth, restaurant-salsa consistency. Serve with tortilla chips!
Simply combine salad ingredients, toss, and serve with a single lemon wedge and cherry tomato for garnish. To prepare Ginger Salad Dressing from scratch: Blend together 1 1/2 teaspoon finely chopped ginger root, 1/4 cup chopped onion, 1/4 cup chopped carrot, and 2 tablespoons celery (chopped very fine). Add 1/2 cup soy sauce, 1 cup peanut oil, and 1/2 cup mild vinegar. Add freshly ground black pepper, if desired. Shake to mix well before use. Best made a day ahead for flavors to meld.
Preheat oven to 350°F. Mix all main recipe ingredients together with a mixer. Pour into a large greased casserole pan. Mix all topping ingredients together and crumble on top of sweet potato mixture. Bake for approximately 35 minutes.
Combine Cheddar cheese, cream cheese and butter in a medium mixing bowl and bring to room temperature. Add milk and steak sauce and beat until fluffy. Cover and chill for 4 to 24 hours. Shape mixture into a ball. Roll in the finely chopped pecans. Serve with assorted crackers.
Preheat oven to 350°F. Add each cake ingredient in the order above, blend thoroughly between each. Pour into a greased 9x13 inch baking pan. Bake at 350F for 50-55 minutes or until done. While cake is baking, prepare icing. Cream cheese and sugar until smooth, add vanilla, nuts, and coconut. Spread icing over cake once it's cooled.
Cook spaghetti according to directions on package. While noodles are cooking, saute the celery and onion in the margarine for about 5-7 minutes until just about tender. In the meanwhile, in a bowl, dissolve bouillon in water. Add soup, pepper, seasoning, celery/onion, and cheese; mix well. Place spaghetti, mushrooms, and ham in bowl and pour soup mixture over top. Stir well. Transfer to a greased 8 inch square baking dish (I use 2 pie plates, serving 1 now and freezing 1 for later). **You can cover with foil and freeze at this time if you wish.**. Bake uncovered at 350 degrees for 30-40 minutes (or until heated through). Feel free to just microwave this for a total of 10 minutes, stirring half way through, as long as you use microwave safe dishes!
Cut each rack of ribs in half to more easily fit into the crock pot. Rub both sides of the ribs with generous portions of the rib rub. If you have time, refrigerate the ribs with the rub for 2-3 hours. If not, just place directly in the crock pot. Cook on low, 5-7 hours, until desired consistency (try to avoid having them totally fall apart as they will be more difficult to handle in the next step.). Remove ribs from the crock pot. Place on foil-covered cookie sheet. Baste both sides of ribs with sauce. Bake at 350 degrees for 30 minutes.
Preheat oven to 450. Lightly spray baking pan with cooking spray. Rinse chicken and pat dry. Pour milk into a shallow dish. Combine breadcrumbs and rosemary in another shallow dish. Coat chicken with milk, then roll in breadcrumb mixture. Put chicken in pan and bake for 20 to 25 minutes or until no longer pink.
Set grill to high heat. Season the wings lightly with seasoned salt. Cook the wings 8-10 minutes on each side (cooking time will take slightly longer for larger pieces). Melt the butter in a saucepan and mix in hot sauce, cayenne pepper, garlic powder and black pepper. Place the wings in a large plastic container with a lid. Pour the sauce over the cooked wings and toss using hands fitted with rubber gloves or seal and shake the container to coat the wings with the sauce. Delicious!
Place the cinnamon roll pieces into greased 9 x13-inch baking dish. Sprinkle the raisins and pecans over them. In large bowl, beat the milk, eggs, sugar and vanilla until well blended. Pour mixture over rolls. Cover and refrigerate overnight. Preheat oven to 350°. Dot the mixture with the butter slices. Place the dish in a roasting pan; fill pan with hot water halfway up sides of baking dish. Bake for 40-45 minutes or until bread pudding is set in center. To make the sauce, heat whipping cream and 1/4 cup sugar on top of a double boiler over simmering water. Combine egg yolks and remaining 1/4 cup sugar in a small bowl; beat until well blended. Stir some of the hot cream mixture into the egg mixture; return egg mixture to double boiler. Stirring constantly, cook 8-10 minutes or until thickens slightly and coats a spoon. Remove from heat and stir in the vanilla. Serve warm sauce over bread pudding.
Whisk oil, honey, lemon juice, mayonnaise and mustard until well combined. Remix before using.
put in butter with oil in pan. get hot. add spices. add carrots saute for 15 minutes( i needed to add a little water here ). until soft. add coconut serve.
Boil 6 cups water and 1 1/2 teaspoons salt to a boil in a medium pot. Add macaroni and cook until tender, about 8 minutes. Drain and put in a large bowl. Melt 2 Tablespoons butter in a large saucepan over medium-low heat. Heat oven to 350°F Whisk in flour and cook 3 minutes, whisking constantly. Gradually whisk in heavy cream. Stir in onion, bay leaf, and paprika. Simmer 15 minutes, stirring often. Remove from heat and stir in 1 1/2 cups gruyere. Season to taste with salt and pepper and remove bay leaf. Stir in pasta. Pour HALF of the pasta mixture into a deep 1 1/2-quart, buttered baking dish. Sprinkle with HALF of the remaining cheese. Top with remaining pasta mixture, then add the remaining cheese. Melt 1 Tablespoon butter in a small skillet over medium heat. Add bread crumbs and toss to coat. Sprinkle bread crumbs on top of macaroni and cheese. Bake 30 minutes or until bread crumbs are lightly browned. Cook 5 minutes then serve.
Combine mayo and bleu cheese. Add to all other ingredients and toss. Chill and enjoy!
Soak cellophane noodles in hot water for 10 minutes, until tender. Drain and put into a large bowl about 5 minutes prior to serving. While the noodles are soaking, whisk the soy sauce, garlic, vinegar, sugar, sesame oil, cornstarch, and red pepper flakes. Set aside. In a large skillet, heat olive oil over medium high heat. Season scallops with garlic salt and pepper, add half of the green onions, and cook for 4 - 5 minutes in hot oil until scallops are golden brown. Turn with a spatula and brown the other side for an additional 4 - 5 minutes. Add soy sauce mixture and bring to a simmer for 4 - 5 minutes, or until sauce thickens and scallops are cooked through. Pour scallops and soy sauce over the drained noodles. Top with remaining green onions and serve.