HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook bacon till crisp, crumble & set aside. While bacon is cooking, cut pre-cooked chicken breasts into bite-sized cubes & set aside. In a sml bowl, combine mayo, curry powder to taste pref, salt & pepper. In a lrg salad bowl, toss all ingredients w/dressing (except mixed greens or lettuce) & refrigerate till well-chilled. When chilled, serve the chicken salad over mixed greens or a bed of lettuce on 4 salad plates & garnish w/veggies or fruit of choice as desired. NOTE: The chicken salad can be made a dy ahead of planned luncheon service or stored in a container to use for sandwich filling as desired for snacks or to-go occasions.
-------OvenMethod-------------. Place Boston Butt in a roasting pan. Combine salt and Liquid Smoke and spread all over roast. Pour the water in the pan. Cover with heavy duty aluminum foil and roast in a 200 degree oven for 8 hours or over night. Shred meat and serve. ---------CrockpotMethod------------. Place roast in crockpot. Mix salt and Liquid Smoke and spread over roast. Pour in water and cook on low heat for 8-10 hours. Shredd meat and enjoy. Note: Left overs freeze well and are great to have on hand when you want to make kahlua pig and cabbage or potatoes.
Mix White flour, Dark Rye into a large mixing bowl. Mix dry yeast with 2 teaspoons sugar in separate bowl. Add in 1/2 cups lukewarm water and mix until the sugar has dissolved. Add yeast mixture to flour mixture in a small indentation in the center of the flour and let sit for 15 minutes covered. Add in 3 1/4 tsp salt before kneading. Begin kneading the complete mixture and add in the rest of the lukewarm water (20 fluid ounces) until the dough no longer sticks to the bowl sides. (Add a small bit of flour if too sticky). Important: Knead for a minimum of 15 minutes, until the dough is smooth and sleek. Cover and place in a warm spot for about 30 minutes and let rise. Knead one more time, form into a loaf or ball shape, cover with a damp cloth and place in a pre-heated oven for 40 minutes at 50° C (120 F). Place Bauernbrot on a baking sheet lightly greased, and brush loaf with water. Pre-heat oven to 250° C (480 F). Place bread on the second from bottom rack. Pour 2 cups of water into a broiler pan on the bottom rack of the oven to create steam. (Careful of the steam!). Important: Immediately close the door. After 10 minutes drop the temperature to 190° C (375) and bake for an additional 30-35 minutes. (Watch loaf). Remove bread from oven. When you tap on the bottom of the Bauernbrot it should sound hollow. The Bauernbrot is done. Rub flour onto finished Bauernbrot and let cool.
Pancakes--stir together the first 4 ingredients in a large bowl. Whisk together the buttermilk and next 5 ingredients in another bowl. Gradually stir in the buttermilk mixture into the flour mixture just until dry ingredients are moistened. Fold in the pecans. Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet. Cook pancakes 3-4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook 3-4 minutes or until done. Place pancakes in a single layer on a baking sheet and keep warm in a 200° oven up to 30 minutes. Garnish pancakes with banana slices and pineapple chunks, if desired. Serve with Cream Cheese Anglaise--process first 6 ingredients in a blender until smooth. Bring mixture to a boil in a medium saucepan over medium heat, whisking constantly. Boil, whisking constantly, 1 minute. Remove from heat, and whisk in butter and vanilla; serve immediately.
In a large saucepan or skillet, heat the oil or butter on medium heat. Add little tomatoes and cook, stirring for about 2 or 3 minutes just until hot, but not so long that the skins burst or wrinkle. Season with salt and sugar. Remove from heat and serve sprinkled with fresh basil.
Preheat oven to 325 degrees F. Grease and flour a 10 inch Bundt pan (or a 9" x 13" pan). In a large bowl, combine cake mix and pudding mix. Mix in eggs, water, vegetable oil and Kahlua. Blend thoroughly. Bake in preheated oven for 60 minutes or until toothpick inserted into cake comes out without batter. Cool for 10 minutes in the pan, then invert onto a serving dish. Prick top and sides of cake. Drizzle chocolate syrup over the top and sides. Store and serve cake at room temperature.
Mix all ingredients together, Roll into a ball, refrigerate for about and hour. then roll in alot of fresh chopped parsley. Serve with cracker biscuits.
Combine all marinade ingredients. Place chicken in marinade and let stand for 1 hour in refrigerator. Preheat oven to 350°. Prepare a 6 qt casserole dish with cooking spray. Add rice, water , and salt and bake 40 minute or until all the liquid is absorbed. Meanwhile heat olive oil in a large skillet and gently saute garlic until just fragrant. Add sliced chicken and saute until no longer pink. Add chopped vegetables and cook until soft. Remove from heat. Add the cooked vegetable mixture to the rice when it is finished baking.
Fry the tofu, covered, in 1 tablespoon of the oil until the tofu is nicely browned; remove from heat. In a small bowl, mix together the sherry, soy sauce, and cornstarch; pour over the tofu, stir well, and set aside to marinate. Remove the ends and strings from snow peas and cut each one into 2 to 3 pieces. Blanch the snow peas in boiling water for 1 to 2 minutes, then plunge them into very cold water to halt further cooking. In a skillet or wok heat the remaining 2 tablespoons of oil and saute the green onions, minced yellow onion, water chestnuts, and garlic for 4 minutes; add the snow peas and cashews and stir well. Add the tofu together with the marinade, lemon juice, and pepper and cook for 3 to 5 minutes or until the snow peas and sauce reach desired texture. Serve immediately with rice or noodles.
Scramble eggs with sour cream in a separate bowl. Add salt, pepper and oregano. Cut onion into thin rings. Cut bacon into small cubes. Take a Teflon pan; put olive oil and saute onion rings until soft (it can even get little brown). Add bacon and saute some more (1-2 minutes). Pour eggs, stir and fry until hardens. Serve hot.
PREHEAT oven to 425°F. MIX soup, pepper, 1/2 cup cheese and chicken. SPREAD about 1/4 cup soup mixture on half of each tortilla to within 1/2" of edge. Moisten edge with water. Fold over and seal. Place on 2 baking sheets. BAKE 10 minute or until hot. Sprinkle with remaining cheese. Serve with salsa and sour cream. Makes 8 quesadillas.
Mix flour, baking powder & salt; set aside. Mix sour cream & pineapple; set aside. Beat butter & sugar until light & fluffy. Add eggs, one at a time, beating well after each addition. Blend in melted chocolate & vanilla. Add flour mixture, alternately with sour cream mixture beating until well blended after each addition. Add coconut; mix well. Pour into greased & floured 10" tube pan. Bake at 350° for 1 hour 10 minutes or until tests done with toothpick. Cool in pan 10 minutes. Loosen from sides and and invert on rack; remove from pan.Cool completely and sprinkle with powdered sugar. This can also be made in 9x5 loaf pans.
Heat oil (I use canola oil here) reserving 2 tbs. Add rice flour and stir until bubbling and cook just 1 minute over medium-high heat. Gradually add the chicken stock 1/4 cup at a time whisking with each addition until a sauce like consistency is reached, may or may not use all stock as amount was approximate. Remove from heat and add Helmans olive oil mayonnaise to be soy free. Mix and return to heat whisking for 1/2 -1 minute. Remove from heat and adjust seasoning with sea salt. Heat remaining 2 tbs oil (I use olive oil in this case) in a frying pan and brown chicken peices lightly adding sea salt and freshly ground black pepper to taste. Add frozen peas to chicken and cook a minute or 2 until no longer frozen. Steam carrots and mushrooms individually in salted water until cooked to desired tenderness. Mix all together. Serve on top of freshly boiled rice pasta in small desired shape and sprinkle with paprika for colour. Enjoy!
Preheat the oven to 425°F Prepare two cookie sheets by lining them with parchment paper. Mix the zaatar with the grated Halloumi cheese in a bowl. Set aside. Place the water, butter and salt in a saucepan and heat to boiling; when boiling, drop all the flour and stir with a wooden spoon to cook the flour, until the flour paste holds together and leaves the sides of the saucepan. Remove from the heat, and wait a couple of minutes; then plop the paste into a mixer or (my preference) a food processor. Get it going and start adding the eggs, one at a time, until mixed. Add the cheese and zaatar (previously mixed together). Plop the paste into a decorating bag or just use a small spoon and form little even-sized mounds on the parchment-paper lined cookie sheets; you should have around 50 mini-puffs. You can glaze them with a beaten egg yolk, to give them a more golden shine. Place in the oven and bake for 15 to 20 minutes; reduce the oven heat to 375F and bake 15 minutes or so longer until they are all puffed up and feel dry to the touch. Serve immediately, or cool, store in a tightly sealed plastic container and freeze.
Melt the shredded cheeses on (not inside) the pita bread in microwave. Do NOT use an oven or broiler, as you want the bread to remain soft. Add spinach and lettuce leaves (uncut). Add remained sliced veggies, oil and vinegar. Fold in half and serve. NOTE: Do not add salt, as the cheese adds a sense of saltiness.
Slice the Spam Luncheon Meat into thin slices. In a large skillet over medium heat; combine the sliced luncheon meat and barbecue sauce. Cook until heated through. Spoon meat and sauce onto the bottom halves of the toasted French bread. Top the barbecued meat with the coleslaw, then place the other half of the toasted French bread on top, and serve.
preheat oven to 350 degrees. Line a baking sheet with foil; mist lightly with cooking spray. Pat fish fillets dry and arrange on baking sheet. In a small bowl, combine next 4 ingredients; spread evenly over fish. Sprinkle fish with grated parmesan cheese. Bake on rack in upper third of oven for 25-30 minutes or until browned & fish flakes easily with a fork.
Squash -- Cut squash in half, scoop out seeds. Brush with olive oil, salt and pepper and place cut side down on a cookie or baking sheet lined with parchment paper or aluminum foil and bake at 400 for about 20-30 minutes until tender. Remove from the oven and cover with foil, to slightly cool, but still keep warm. Filling -- Remove the casing from the sausage, add 1 teaspoon olive oil to a medium size saucepan and cook the sausage breaking it up as it cooks. Drain sausage on paper towel. Keep 1 teaspoon of the drippings and saute the celery, shallot, apple, cranberries and cook for 4-5 minutes. Remove from heat and stir the sausage back in, bread crumbs, seasoning, and sugar and mix well. Stuff -- Now that the squash has cooled a bit so you can handle it, scoop out most of the center (not all. Definitely keep some to make a base for the filling, you just want to make some room for the filling) and mix the extra squash with the sausage mixture. Now stuff the squash. Fill the squash generously with the stuffing mix - don't be afraid to pile it up. Top each squash with 1 tablespoon of the apple jelly and pecans. Baking -- Cook at 350 about 25 minutes until nice and toasty. Since the stuffing and squash are already cooked, you are just finishing and heating every thing back up. Just serve with a fresh salad as I said with a warm blue cheese vinaigrette and a slice of my beer bread. Rich hearty flavors and still pretty healthy - all at the same time. Still wonderful comfort food for a great Fall evening.
Preheat oven to 400 degrees F,& coat a baking sheet with cooking spray. Mix flour & baking powder, then stir in corn oil, mixing until coarse crumbs form. Stir in milk to form a soft dough, then stir in cranberries. With floured hands, form dough into a ball, then press dough onto prepared baking sheet before evenly pressing it into a 6"x6" square. Cut dough into 12 biscuits, BUT DO NOT SEPARATE THEM. Mix sugar with cinnamon & sprinkle over the cut dough. Bake 15-20 minutes or until lightly browned. Great served with a flavored butter.
Set oven to 350 degrees. Grease a 3-quart baking dish. Cook the pasta in a large pot of boiling water until JUST tender (do not over-cook the pasta as it will cook more in the oven!). Place the cooked pasta in a large bowl. Heat oil; add in the sausage meat and cook until browned, remove to a plate. For the white sauce; melt butter in a medium saucepan; add the onion, garlic and cayenne pepper if using) saute for about 3-4 minutes. Add in flour and whisk for 1 minute. Slowly add in half and half cream; bring to a simmer, whisking constantly until thickened. Remove from heat; add in 1/3 cup Parmesan cheese, then season with seasoned salt (or white salt) and pepper to taste. Pour the cheese sauce over the cooked pasta in the bowl; mix with a wooden spoon. In a medium bowl mix together the cottage cheese with 1/4 cup Parmesan cheese, egg and chopped parsley, then season with salt and lots of pepper. Spoon HALF of the creamed ziti mixture into the prepared baking dish, then spread the cottage cheese mixture on top, then spoon the remaining pasta mixture on top of the cottage cheese mixture. Sprinkle the cooked sausage meat on the top. Top with mozzarella cheese, then sprinkle paprika on top. Bake uncovered for about 30-35 minutes or until bubbly and hot. Let stand about 5 or more minutes before serving.
Preheat oven 400F degrees. Butterfly the chicken breasts: slice almost all the way through the thickness of each breast, stopping when you can open the breast like a book and lay the attached halves flat. Pound each breast lightly. Set aside while you make the filling. Filling: Heat the olive oil in a large skillet. Add onions and saute over medium-hight heat for about 2 minutes. Stir in mushrooms, garlic, salt, and pepper. Cook, covered, for about 3 minutes. Remove the lid and continue cooking until liquid is absorbed. Add cilantro and transfer mixture to a plate to cool. When the filling is cooled, divide it into four equal portions. Mound one portion in the center of each chicken breast. Fold all the edges of the breast meat over the filling to enclose it completely. Coating: In a bowl, combine the bread crumbs, oil, cilantro, salt, and pepper. Place the milk in another bowl. Dip the stuffed chicken breasts in the milk and then roll them in the seasoned bread crumbs. Arrange the coated breasts in a roasting pan and bake for 20-25 minutes, or until cooked through but still moist. Serve immediately.
Fry onions with pepper and garam masala. Boil carrots separately until soft,drain carrots and return to pot. Add stock and onion mixture, let it cool, then blend with a handmixer or blender. Add fresh chopped coriander and serve with naan bread on the side.
Preheat oven to 160 degree celsius (140 degrees for fan forced). Grease deep 1.5 litre (6 cup ovenproof dish). Peel, core and quarter apples, cut each quarter into 3mm slices. Dissolve brown sugar in the water in medium frying pan over low heat, add apples; simmer, uncovered, about 5 minutes or until tender, stirring occasionally. Combine milk and vanilla bean in medium saucepan; bring to a boil. Remove from heat; stand, covered, 5 minutes. Discard vanilla bean. Meanwhile (while milk stands) cut bread slices into quarters. Arrange bread and apple in alternate layers (finishing with bread) in dish. Whisk eggs, cinnamon and nutmeg in medium bowl. Gradually whisk hot milk mixture into egg mixture. Pour egg mixture carefully over bread and apple. Place dish in a large baking dish; add enough boiling water to baking dish to come halfway up side of pudding dish. Bake uncovered about 1 hour or until set. Serve with low fat ice cream or cream, if desired.
Fry bacon in skillet until crisp. Set aside in a paper towel lined strainer to remove excess fat. In a food processor or by hand chop the jalepeno, celery, onions, and green pepper. (Optional) Spray the same skillet with non stick spray and cook the chopped veggies until tender. Add veggies, bacon, Worcestershire sauce, mustard, salt, pepper and Cheddar cheese to the ground turkey. Mix well. Form into four patties. Cook in a skillet (about 6 minutes per side). Add cheese slice for the last three minutes. Serve on a toasted bun (no condiments needed).
In a medium bowl, combine dry pudding mix and dry milk powder. Add water. Mix well using a wire whisk; blend in yogurt. Reserve 6 raspberries for garnish. Gently fold in peaches and remaining raspberries. Evenly spoon mixture into 6 dessert dishes. Top each with 1 tablespoon Cool Whip Lite and 1 reserved raspberry. Cover and refrigerate for at least 30 minutes.
Pour crust mix and cheese packet into a bowl and stir to combine. You may add up to 1/2 cup parmesan or romano cheese, if desired. Stir in water as directed in step 1 on box. Set aside. Heat oil to 375 degrees. While oil is heating, roll crust mix onto large greased cookie sheet and cut into 1x2 inch rectangles with pizza cutter. Makes about 80. Fry dough pieces, a few at a time in oil, turning when browned. Drain on paper towels and serve with heated pizza sauce.
Place the peanut butter, and oats in a big cereal bowl, add the water. Place in the microwave (be sure that the bowl is big enough to allow for boil up). Cook of high for 4-5 minutes Check the first time you make it at 2 mins to be sure you have enough water to please you. When done remove and stir in the remaining 4 ingredients. Enjoy.
Brew mint tea: Pour 2 cups boiling water over the 2 mint tea bags and steep for 4 minutes. Combine brewed mint tea, cardamom, cloves, ginger, peppercorns, lemon grass, vanilla. Fill 2 glasses to the top with ice. Strain tea into the glasses. Garnish with mint, if desired.
Mix the shortening, sugars and egg. Stir in water and vanilla. Stir together the dry ingredients then mix into the batter. Chill the dough. Enclose each wafer into about 1 tablespoon of dough. Place each on a greased baking sheet and bake in a 400 degree oven for 8-10 minutes, or until no imprint remains when touched lightly.
Place oven rack in the middle position; preheat oven to 350°. Spray four 6-ounce ramekins with cooking spray. In a skillet, melt butter over medium heat. Add in shallots; stir/saute until they are nicely browned; set aside. In a bowl, light whisk the eggs with salt, pepper, and baking powder. Stir in cream and parmesan cheese; fold in shallots. Set the prepared ramekins in a large baking pan lined with a dish towel. Ladle the mixture into ramekins and place the pan on the oven rack. Bake for about 30 minutes or until firm to touch and slightly browned. Remove from oven and serve at once.
Set oven to 350°F. Grease 2 baking sheets. Unfold one sheet of puff pastry onto a lightly floured surface, then roll out to make a 10-inch square. Cut into four even squares. Place 2-3 tablespoons milk chocolate baking chips in the center of each square. Brush the edges lightly with the beaten egg. Fold each square into triangles, press the edges to seal. Place on the baking sheets 2-inches apart. Repeat with remaining puff pastry sheet. Bake for about 15-17 minutes or until puffed and golden brown. Cool on baking sheets for about 3 minutes, then remove to wire racks to cool completely. In a small microwave-safe bowl melt the 2 ounces semisweet chocolate with 2 tablespoons butter on HIGH for about 25-30 seconds, stirring once and until smooth. until smooth. Stir/whisk in the confectioners sugar until combined. Add in water until the icing is smooth and desired consistency for drizzling. Drizzle over the pastries. Sift lighty with confectioners sugar if desired.
cook linguine according to package directions; drain and keep warm. Saute onion and garlic in butter in a skillet over medium-high heat until onion is tender. Stir in sour cream and next 3 ingredients; cook 1 minute. Remove from heat. Toss with linguine. Sprinkle with cheese and chopped parsley.
Preheat oven to 375°F Grease and flour a 9x5-inch loaf pan. Mix together flour, cheeses, sugar, baking powder, baking soda, oregano, parsley, thyme and salt. In a small bowl, combine beer and oil. Make a well in center of flour mixture. Add beer all at once, tossing with fork until dry ingredients are just moistened. Spread batter in prepared pan; smooth top. Bake bread until golden and a toothpick inserted in center comes out clean, about 50-55 minutes. Transfer pan to wire rack to cool for 15 minutes. Note: Keep in mind darker beers, like ales and stouts, are more flavorful than light.
Heat butter in large saucepan or dutch oven; add onion; saute until tender but not brown, about 10 minutes. Add 1 can chicken broth; bring to boiling; cover; lower heat; simmer 15 minutes. Ladle liquid and onion into container of electric blender; cover. Blend until mixture is smooth, about 1 minute. Return to saucepan. Add remaining chicken broth, pumpkin, salt, cinnamon, nutmeg, ginger and pepper. Stir until smooth. Bring to boiling; cover. Lower heat; simmer 10 minutes, stirring often. Stir in milk and cream; heat just to boiling, but do not boil. Taste for seasonings. Garnish with cinnamon croutons. CINNAMON CROUTONS: Blend 3 Tbls. softened butter or margarine with 1 Tbls. brown sugar and 1/4 Tsp. ground cinnamon in small bowl. Spread on the 4 slices of bread. Place in single layer on cookie sheet. Bake in preheated 400 degree oven for 8 to 10 minutes or until toast is crisp and topping is bubbly. Cut into small triangles or squares.
Streusel - Combine graham cracker crumbs, brown sugar and cinnamon in a medium bowl. Mix in the melted butter. Set aside. Cake - In a large bowl, combine dry ingredients (flour, sugar, baking powder, baking soda, and salt). Add butter, eggs, vanilla and buttermilk. Beat until smooth. Grease and flour a 9-inch spring form pan. Spread half the batter into prepared pan and sprinkle with half of the streusel mixture. Spoon remaining batter over streusel, then top with remaining streusel. Bake in preheated oven at 350 degrees for 50 minutes or until a wooden toothpick inserted in the center comes out clean. Loosely cover with foil during the last 20 minutes to prevent the streusel topping from becoming too brown.
In a medium bowl, cream the confectioners sugar and butter. Add cream, vanilla and walnuts. Mix to blend well.
Prepare mac & cheese as directed or use leftovers to equal at least 2 cups. In separate large pot, add peas, hot dogs, water, and butter. Bring to boil, then stir in stuffing. Mix and cover until stuffing is soft and fluffy. Remove from heat. Stir in mac & cheese, mix well. Season to taste & serve.
Heat oil in a large saucepan over medium heat. Add jalapenos, red bell pepper and garlic. Saute five minutes or until peppers are soft. Add chicken broth and bring to a boil. Whisk in peanut butter and stir continuously until peanut butter is melted. Add minced onion, soy sauce, beans, rice, coconut milk and cayenne. Simmer for about ten minutes. Add cilantro and lime juice and heat through.
Sprinkle gelatine over water, and heat gently until dissolved. Set aside to cool, but not set. Place strawberries and sugar in blender, and blend until smooth. Add gelatine mixture and blend for 1 minute. Beat the cream until it forms soft peaks. Fold into strawberry mixture. Pour into serving dishes and decorate with strawberries and grated chocolate.