HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small bowl, combine the 1/3 cup sugar and the cinnamon and set aside. In a large mixing bowl, beat the 1/2 cup butter and cream cheese on medium-high speed for 30 seconds. Add the 1 cup sugar and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla. Mix in as much of the flour as you can with the mixer and stir in any remaining flour by hand. Divide dough in half. Between 2 sheets of waxed paper, roll each half of the dough at a time into a 12x8-inch rectangle. Remove top sheet of waxed paper. Brush half of the melted butter over the dough rectangle and sprinkle with 2 tablespoons of the reserved cinnamon-sugar mixture. Starting from a short side, roll up into a spiral, removing waxed paper as you roll. Pinch edges to seal. Roll in the remaining cinnamon-sugar mixture to coat roll. Wrap each roll in plastic wrap and chill about 4 hours or until dough is firm. Using a sharp knife, cut dough into 1/4-inch thick slices. Place slices 1 inch apart on an ungreased cookie sheet. Bake in a 375° F oven for 8 to 10 minutes or until edges are firm. Cool on cookie sheet for 1 minute then transfer cookies to a wire rack to cool.
In blender or food processor, grind walnuts, drained rice and 2 cups of water. Pour blended mixture into a medium sauce pan and add remaining water. Cook, stirring constantly, until mixture boils. Add salt and stir. Serve in bowls garnished with walnuts. Top with maple syrup or honey if desired.
Preheat oven to 400 °F. Lightly grease a muffin pan or spray with cooking spray. You will only need 10 of the muffin cups. Brown ground beef in a skillet and drain. Stir in BBQ sauce, onion, and brown sugar. Cook to blend in flavors@ 5 minutes. Separate biscuit dough into 10 rounds. Place biscuit rounds in muffin cups and press firmly in bottom and up sides of muffin pan and form a 1/4 inch rim. Spoon mixture evenly into biscuit lined muffin cup and top with cheese. Bake for 10-15 minutes until edges are golden brown. Cool for 1 minute.
Cut off the bottoms and very tops of the endive heads. Separate into individual leaves, and julienne the leaves into sticks. Rinse thoroughly. Place the endive into a salad bowl along with the walnuts and parsley. Toss together. Whisk all the vinaigrette ingredients together in a small bowl. Drizzle over the salad and toss together. Scatter the blue cheese on top. Enjoy!
In a large mixing bowl, beat the eggs. Stir in wheat germ, cheese, mushrooms, onion, thyme, rosemary and zucchini. Add salt and pepper to taste. Shape into 4 patties, 3/4-inch thick. In a nonstick saute pan, heat the oil, place in patties, and cook until golden, about 4 minutes. Flip, and cook other side until golden, too, about 3 minutes more. Serve with buns and your favorite fixings. Sean Donnellson recommends roasted red peppers. Olive tapenade is another possibility.
Brown beef strips in oil and add sliced onions, mushrooms and garlic. Add salt and pepper to taste. Add can of soup and water then add sour cream. Cook until hot then add Worcestershire sauce and ketchup. Cook noodles according to package directions. Serve over noodles.
Sprinkle meat with the salt and pepper and dust with the flour. In a large stew kettle, brown meat in the 3 tablespoons shortening until very brown. Add beef stock or bouillon, Dr. Pepper, carrots, onions and celery. Cook at a low temperature until meat is very tender, about 2 hours. Add frozen peas and cook at least 10 minutes longer.
Put all ingredients in a Crock Pot and cook on low 7 - 8 hours. Shred Roast Beef with a fork and cook on high for another 1/2 hour. Place your favorite cheese (I use Provolone) in a Hoagy Bun. Place beef on open bun add some of the gravy. Serve with chips or french fries.
Whisk together peanut butter, soy sauce, chili bean paste, sugar, and hot water in a mixing bowl. Spoon equal amounts of sauce into 4 small serving bowls and top with a heap of chopped cilantro. Give each guest a bowl of sauce and a bowl of white rice.
Place chocolate chips and butter in a pan (I use an 8 quart to have plenty of room for stirring). Use the butter wrappers to grease a 9 x 13 pan. Cut up 20 large marshmallows into the pan. (Can use 2 C mini) Put in the freezer. Place 20 large marshmallows, canned milk and sugar in 6-8 quart heavy pan. Stirring, bring to a boil. Continue to boil exactly 5 minutes, stirring constantly (Don't worry if there are some darker streaks, just stir better). Pour mixture over chocolate chips and butter. Continue stirring until mixture looses it's shine and becomes glossy. This can take anywhere from 15-30 minutes. Stir in vanilla and frozen marshmallows. (You can also add nuts at this point). Return to the buttered pan and refrigerate. I've made this in small tins for gifts by lining them with plastic wrap and placing a piece of cardboard, covered with parchment, on the bottom (inside the plastic wrap).
Mix the cabbage, carrots, and radishes. Set aside. Mix mayonnaise, mustard, vinegar, sugar, Tabasco sauce and cayenne pepper in a large bowl with a whisk until smooth. Add the dressing to the slaw and toss to combine. Salt and pepper to taste. Refrigerate for at least one hour before serving. Enjoy!
In a large skillet heat 1 t. of oil over medium heat and saute peppers, peas and onions until just tender/crisp-3 min-remove and place on bottom of serving dish. Cut chicken into thick strips and dust with flour/salt. Add 3 t's of oil into skillet and cook chicken until done-around 8 min- Meanwhile in a saucepan combine stock, lemon juice, sugar, oil, cornstarch, sesame oil, zest and garlic-cook over medium high heat for 3 minutes or until thickened. Place chicken on pepper/snowpea mixture and pour a little sauce over it. Reserve the rest for the table. Serve with hot rice and vegetable spring rolls.
Cook beef in a large skillet with onion till done. Drain well. Return meat to skillet and add everything except the cheese and fritos and heat till hot. When meat mixture is hot again add the fritos. When serving top each portion with cheese and your favorite taco toppings. Variation #1 Creamy Mexican Style. Stir in 1/2 cup sour cream with the soup, omit the fritos and add torn flour tortillas. Variation #2 Ranchero Style. Omit the fritos and add torn corn tortillas or broken taco shells. If you bake this; heat oven to 350. Bake for 20 minutes or till hot, shut oven off. Top with cheese and and place back in oven long enough for cheese to melt.
Boil the water and sugar together, stir until the sugar is dissolved, boil ten minutes and let it completely cool (about 1 1/2 hrs) Place strawberries& ginger in a large bowl and pour in the sugar syrup. Cover and put in the fridge for about 2 hours to chill. Remove ginger and pour into glasses or punch cups garnish with a few pine nuts on top and serve.
Brown meat with onion. Drain grease, except 1 tablespoon. Add 2 tablespoon flour, stir in well. Add liquid. Cook until thick. Add vegetables, salt and pepper. (Sometimes I stop here and serve.) Melt butter in 2 quart casserole. Beat eggs in medium bowl. Add milk, blend well. Add flour and salt, beat until batter is smooth. Pour into dish. Spoon meat mixture into center of batter to within 1 inch of edge. Bake in 425 degree oven for 30 minutes or until puffed and browned.
Combine all the ingredients in a small bowl. Cover and chill the sauce until you're ready to serve.
Preheat oven to 400 degrees Fahrenheit. In a large bowl add sweet potatoes, 4 tablespoons of maple syrup, 4 tablespoons of the olive oil, 2 1/2 teaspoons salt and 1 1/2 teaspoons black pepper. Mix to evenly coat the potatoes. Set aside. In a large skillet over low heat, add 3-4 tablespoons olive oil until heated. Add the sliced onions. Saute, stirring every so often for 20 minutes or until they caramelize. (NOTE: it is very important to saute the onions over low heat, to avoid them from burning). Once they are caramelized, add the remaining 3 to 4 tablespoons maple syrup and the balsamic vinegar. Stir to mix flavors. Season with salt and pepper to taste. Continue sauteing until onions are dark golden brown and fully caramelized, about 5-10 minutes more. Add water, 1 tablespoon at a time, if pan becomes dry. (Refer to Tidbit below). Arrange sweet potatoes on a sheet tray. Roast for about 25 to 30 minutes. Mid-way through cooking, lift and turn-over potatoes to brown evenly. Dot caramelized onions over the roasted sweet potato cubes. With a spatula, lift and turn-over potatoes again to evenly distribute onion mixture. Roast for an additional 5 - 8 minutes until potatoes are cooked through and slightly browned. Taste for seasoning. Transfer to serving tray and enjoy! Tidbit: Note that onions will cook down alot; decreasing the volume. Depending on the power of your stove top and the amount of onions you have in the pan, it may take a longer time for onions to be fully carmelized. They should be dark (not burned) and cooked way down. Another tidbit: If not using freshly ground pepper in this recipe, it makes a big enough difference. The store prepared ground doesn't have as much depth.
Angel Hair With Balsamic Tomatoes. (Capellini con Pomodori Balsamico). Ingredients: 1 teaspoon minced garlic. 1 teaspoon extra virgin olive oil. 5 to 6 Roma tomatoes, chopped, (28 oz. canned plum tomatoes). 3 tablespoons balsamic vinegar. Salt and pepper to taste. 1/4 cup chopped fresh basil. 1/2 lb angel hair pasta (uncooked). Directions: Saut? the garlic in olive oil until lightly browned. Do this in a skillet large enough to hold the tomatoes later. Leave garlic in skillet. Place tomatoes, salt, pepper, basil and balsamic vinegar in a non-reactive bowl and set aside for 10 minutes, stirring occasionally. Boil water for pasta. Just before you put the pasta in the water, drain the tomatoes and reserve the juice that runs off. Put the angel hair pasta in the water to cook for the recommended amount of time. Heat your garlic skillet and toss drained tomatoes briefly just to heat. They should retain their shape. The pasta should finish cooking (usually no more than 5 minute for angel hair) at the same time the tomatoes are ready. Toss the pasta and tomato mixture together and serve with freshly grated Parmigiano cheese. That's it!
Saute onions and celery in butter until translucent and add to a large bowl with unseasoned bread cubes and toasted pecans. If you need to toast your pecans you can do so over medium-low heat in a skillet. Add the following ingredients to the bowl: cranberries, raisins, sage thyme and marjoram. (You can add the chopped cooked giblets if you would like) Toss to blend and then add chicken broth to moisten and salt and pepper to taste. You can cook separately at 350°F for approximately 45 minutes or cook inside the bird. Cooking times will vary with size and shape of pan. Add broth to maintain preferred moisture level of stuffing.
For Bacon and Egg Filling: Place egg, bacon, mayo, parsley, salt and pepper in a food processor. Pulse until well blended. Set aside. Cheese Filling: Process cheeses, mayo, bell pepper, worcestershire and garlic powder until well blended. Set aside. Olive filling: Process olives, almonds, celery, mayo and onion until finely chopped. Set aside. For sandwich loaves: Trim crusts from bread so that each side is flat. Slice each loaf horizontally into 4 equal layers. For each loaf, spread half of each filling between layers of bread. Start with bacon and egg on bottom layer add a layer of bread, then cheese filling, then a layer of bread, then olive filling and then the last layer of bread. Do this on the plate or platter you will be serving them from. In a medium bowl, beat 20 ounces of the cream cheese until fluffy. Add the ranch dressing and beat until smooth. Use this to"frost" the sandwich loaves, covering sides and top and smoothing with a knife or spatula. In a small bowl, beat remaining 4 ounces cream cheese with butter and mustard until smooth. Spoon into a pastry bag that is fitted with a small round tip. Pipe dots onto sides and end of loaves and then, with a medium ribbon tip, pipe a bow and ribbons on top. Using a medium star tip, pipe shell borders around bottom. Chill for 2 hours before slicing. To serve, cut into 3/4 inch slices.
Place everything in a medium sized pot, drain corn if desired but not necessary. Heat it up and eat it up. As with most homemade soups, it is better the next day when all the flavors have melded together but there's no need to wait. 1 point per cup.
Combine Marinade (first 6) ingredients in a bowl and mix well. Prepare the grill or preheat the broiler. Grill or broil the vegetables until tender, remove them from grill and allow to cool slightly. Dice the grilled vegetables, place them in a shallow dish and spoon the marinade over them. Cover tightly and allow to marinate for several hours or overnight. Use veggies as side dish, or place in tortillas for veggie wraps, great cold or warm.
Brown hamburger-drain fat. add remaining ingredients to beef and simmer until heated through. Serve over hot dogs, along with cole slaw and mustard for a traditional North Carolinian hot dog OR, you can serve on hamburger buns for a killer Sloppy Joe! Serving size depends on which option you choose. 10+ hot dog servings, or 4 moderate Sloppy Joes. For cookouts and picnics, recipe can easily double!
In trifle bowl, layer lettuce,chicken, cheese, pecans and strawberries. Refrigerate until ready to serve and then pour dressing over salad.
Prepare for the milk to be warmed through either in a saucepan on the stove or in the microwave. In a large pot over medium heat, add the grapeseed oil, sesame oil, curry leaves and green chilies, and saute for about 2 minutes until it sizzles. Add the cumin seeds and mustard seeds and allow to cook for another 2 to 3 minutes. Watch closely--don't allow it to burn. Add the onions, mushrooms, and carrots to the pot. Lightly salt. Saute until onions are translucent. Do not allow to burn. Add rice to the pot. Stir well to combine. Saute mixture for a few minutes until all liquid is absorbed. Adjust heat to medium-low. Begin adding milk, a little at a time (1/4 - 1/2 cup or so), stirring constantly. Add milk in small amounts for about 20 minutes until rice has absorbed enough moisture to adequately cook through. If you have added all 4 cups of milk and your rice is still not cooked, continue, adding water. Taste and adjust salt. Stir in drained, rinsed chickpeas. Serve to suit your tastes--perhaps topped with chopped cilantro, chopped fresh onions, tomatoes, cucumber, yogurt, raita, etc.
Preheat oven to 375 degrees F. Peel 3 of the garlic cloves and slice; make slits all over the meat and insert slices of garlic and small sprigs of rosemary; season well with salt and pepper. Heat the oil in a large flameproof casserole or roasting pan and add the shallots; cook, stirring occasionally, until they begin to turn golden. Add the potatoes, parsnips, carrots, and remaining unpeeled cloves of garlic; stir to coat in the oil; season with salt and pepper. Place the lamb on top and pour half of the red wine on the lamb. Cover the pan well and bake for 1 hour, basting occasionally with any pan juices. Combine the honey and soy sauce thoroughly; after the first hour of cooking, pour the honey mnixture over the lamb and baste. Return the lamb to the oven and bake, uncovered for 1-1 1/2 hours more or until the meat is cooked and the vegetables are tender, basting the meat and vegetables occasionally. Remove the roast and the vegetables from the pan and allow to rest for 10-15 minutes before carving, but keep the vegetables warm. Place the cooking pan on the stove, stir in the flour and cook for 1 minute. Blend in the stock and remaining wine; bring to a boil and adjust the seasoning. Place roast on platter with vegetables, garnished with rosemary sprigs, if desired.
For the Dressing: Place 7 oz. blue cheese, mayonnaise, buttermilk, vinegar, sour cream, oil, sugar, garlic and pepper in a bowl. Using a hand-held mixer on low speed, combine all the ingredients, scraping down the bowl once. Refrigerate 24 hours or as long as 3 days. For the Salad: Cut the lettuce head in half. Then cut each half in thirds (if small, cut each half in half). Trim the core from each wedge. Place the wedges on chilled salad plates. Spoon about 1/3 cup of dressing over each wedge, allowing it to run over the sides. Sprinkle each with blue cheese and tomatoes, dividing evenly. Serve chilled.
Grind all fruits to a medium chop consistency. Mix all together except nuts with sugar. Bring this to a boil and cook over medium/high heat until foaming stops. Add the nuts and cook to desired consistency. Fill pints or half pints and water bath can for 10 minutes. I stir this very often but depending on your pan you may not have to do this.
Stir together all ingredients except the fat-free mayonnaise; refrigerate for one hour. After one hour drain vegetables of all liquid that you can. Then fold in mayonnaise and mix well. Store in refrigerator until ready to serve.
Whisk soy, peanut butter, vinegar, optional hot sauce, and sesame oil. Add the spaghetti and toss to coat well. Sprinkle green onion and sesame seeds throughout and serve.
Heat oven to 180 C (350 F). Using a hand held blender, thoroughly mix together all ingredients other than fruit. Gently fold in fruit. Drop batter into muffin cases. Bake for 15 minutes. When done the edges will be a little brown and the knife inserted into them will come out clean.
Preheat oven to 350 degrees. Place meat in 9 x 13 baking dish or roaster pan. Cover with sauerkraut and sprinkle with brown sugar. Top with the undiluted soup. Cover and bake for 3 hours or until tender. Uncover the last 1/2 hour to brown.
Combine sugar and spices in a medium mixing bowl; mix well. Add beans, egg, egg yolks and vanilla; mix until smooth. Pour into pie crust. Bake at 350 degrees for 15 minutes. Reduce heat to 300 degrees and bake 45 minutes or until set. Let cool before serving.
Cook onion until tender but not brown. Add soup, milk, and cheese. Heat and stir. Break tuna in chunks and add to remaining ingredients. Pour into 2 quart casserole dish. Bake at 350 degrees for 25-30 minutes.
Prepare fettuccine according to package directions and set to side. Saute onions, bell pepper and celery in butter until tender. Add crawfish and simmer 10 minutes. Stir in garlic, flour, half and half and parsley. Reduce heat to low and simmer 30 minutes. Add cubed Velveeta cheese and stir until melted. Combine prepared noodles with sauce and toss to coat well. Place in a greased 6 quart casserole dish. Sprinkle with Mexican style cheese. Bake uncovered at 300 degrees for about 20 minutes.
Place spinach in a large salad bowl. Add mushrooms and orange sections and mix. Add cheese and almonds and mix. Add Mrs. Dash's seasoning and mix. Add dressing and mix well. Put in refrigerator 1/2 hour before serving to chill.
Mix together well in a bowl. Cover in the fridge for 1/2 hour. (That's what we do in Australia.). (Yours could probably sit in the bowl in the snow.). Shape into balls and roll in coconut or chocolate sprinkles.
Cream butter and Erythritol, then add egg and vanilla. Mix together. Add Pamela's mix, chocolate chips, and nuts. Drop rounded tablespoons of dough onto greased cookie sheet. Bake in preheated oven at 350 for 15 minutes. Allow cookies to set while on cookie sheet for 5 minutes after removing them from the oven.
Bring a large pot of water to a rolling bowl Add the spaghetti and cook as directed on package; rinse with cold water to cool. While the spaghetti is cooking, combine the pea pods, bell pepper, shrimp and peanut sauce in a large bowl. Add the cooked spaghetti; toss gently to mix and serve.
Heat oven to 350°F degrees. Grease 12-cup muffin pan or line with baking cups. Place 1 cup of the pecans and 1/4 cup of the sugar in food processor. Pulse until finely ground and fluffy, being careful not to make paste. In large bowl, beat remaining 3/4 cup sugar and 1/2 cup butter at medium speed 5 to 6 minutes or until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. In medium bowl, stir together flour, baking powder, baking soda, salt and 1 cup ground pecans. At low speed, beat sour cream into sugar mixture alternately with flour mixture. Spoon into muffin cups, filling two-thirds full. Bake 25 to 30 minutes or until golden brown and toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Remove from pan; cool completely. To make frosting, in large bowl beat egg yolks at medium-high speed 5 minutes or until light, fuffy and pale colored. Meanwhile, in small saucepan, combine 6 tablespoons sugar and 1 tablespoon of the water. Cook over medium-high heat, without stirring, 4 to 6 minutes or until sugar turns golden amber color. Remove from heat; carefully add remaining 3 tablespoons water. Return to heat; cook, stirring, until sugar is dissolved. Slowly add sugar mixture to beaten egg yolks, beating at medium-high speed 5 minutes or until mixture has cooled. Add 1/2 cup butter a few pieces at a time; add 1/2 teaspoon vanilla. Beat until smooth. Spread each cupcake with thick layer of frosting. Very finely chop remaining 1/4 cup pecans; roll edges of cupcakes in nuts. TIP: To toast pecans, spread on baking sheet; bake at 375°F. for 7 to 10 minutes or until light golden brown.
Preheat oven to 375. To prepare homemade pie crust, place flour in mixing bowl; add butter and cut in with pastry blender. Add salt and then add COLD water 1 Tablespoon at a time. Mix and toss ingredients together with a fork until dough ball forms. Place in plastic wrap or Ziploc baggie and put into the refrigerator while you make the filling. To prepare filling, whisk the eggs, brown sugar, maple syrup, melted butter, vanill and salt together in a mixing bowl. Whisk. Stir in the pecans and sliced almonds. Once filling is prepared, take the dough ball from the fridge and place on lightly floured surface. Using a lightly floured rolling pin, roll out the crust dough into a circle at least 12 inches in diameter and gently fold pie crust into quarters. Move the folded pie crust from the counter to the pie plate. Unfold in the pie plate. Pour filling into pie shell. Flute edges in your favorite design. Place pie crust shield over the top or use foil to make a shield to keep the crust edges from burning or turning dark brown while baking. Bake at 375 for 40-50 minutes, or until filling has set. Let cool completely on cooling rack. Refrigerate. It's easiest to slice pie when its cold! Serve cool with whipped cream or warm with vanilla bean ice cream. You'll have to imagine the dollop of whipped cream.
In a small bowl, whisk together cumin, chili powder, lime juice, olive oil and salt. In a medium bowl, mix the beans, corn, red pepper and red onion. Pour the dressing over the salad and mix well. Chill if desired. Just before serving, top with cilantro and green onion.
Simply take your chicken pieces and season them with salt and pepper. Dunk them in an egg bath then dredge them in coconut flour, then back in the egg bath, and then coat with dried coconut flakes. After that, it's just a matter of frying them in oil (use coconut) or sauteing them in some butter.
In a large saucepan, combine the flour and soups. Stir in the water and sesonings until blended. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until the sauce is thickend. Add the meatballs and return to a boil. Reduce heat; cover and simmer for 10-12 minutes or until heated through. Serve the meatballs and sauce over mashed potatoes.
In a sauceman, blend the cornstarch & sugar, then add the nectar. Heat, stirring constantly, until thickened. Remove from the heat & add the rest of the ingredients & mix well. Serve warm or chilled.
Mix vanilla pudding into cool whip. Easier with a mixer but you can use a spoon. Stir in Kahlua. Set for 2-3 hours in fridge. Dip will be very thick. Stir in milk until desired consistency is reached.