HumbleIntelligence/food-ner-1-Million huggingface dataset:
When water comes to a boil, use a wire whisk to combine the cornstarch thoroughly with the half cup of cold water. Whisk the cornstarch mixture into the boiling water slowly until it begins to thicken. Cook while stirring for one more minute so it comes to its full 'bloom'. Remove pan from heat. Do not return it to the stove for these next steps. Add a pinch of salt. Whisk in one eight serving package of red Jello for two minutes. Mix cinnamon with sweetener and add mixture to the pot and whisk for another thirty seconds. Pour in the 1/2 cup of wine and whisk until well blended. Dump the fruit cocktail into the pot and mix with a large spoon until well blended. Refrigerate in a covered bowl for six hours or over night. To assemble burritos: Take a large flour tortilla for each serving. Measure about one third to one half cup of the gelatin mixture and place it in the tortilla and roll it up like a regular burrito, with the ends closed well. Toast seam side down on rack in a toaster oven on 'medium toast' (make sure your burrito is well sealed so it does not leak. put foil on rack underneath just in case it does). For extra flavor, you can spray the top of the burrito with spray margarine if you want. Allow burrito to stay in toaster after the signal bell for at least ten minutes. The filling will finish heating and become like-pie filling. If it is not brown enough to suit you, heat it on low one more time and remove when desired color/crispness is reached. You can do this in your regular oven if you want or if you are doing several burritos but you will have to experiment with your oven to find the right temp and timing for them. I suggest 350°-375°. This is so much better than a pop-tart for breakfast and the wine makes the filling taste elegant. Amazing Variations: try using canned pineapple chunks or crushed pineapple or diced pears or peaches with orange, lemon or lime Jello. Substitute White Zin for the red wine in the recipe. You get the idea. Be creative. Choose juice or water packed fruits instead of syrups for lower calories. Extra Special Burritos :). Before assembling burritos, spread one tablespoon of low fat cream cheese on the bottom third of the tortilla. Then spread one teaspoon of reduced fat peanut butter on top of the cream cheese. Add Jello mixture as instructed above and roll into burrito. ***The kids will love this low-cal treat for a after school snack. ***(There is not enough wine by volume in this recipe to be a problem for serving it to the children, however, you can substitute a half of a cup of water (or try cranberry juice for the red wine or white grape juice for the white wine). Yum!
Preheat oven to 350 degrees. Place butter in a 9 x 13 pan and place in the oven to melt. While butter melts, wash and quarter potatoes. In a large ziploc bag, mix together flour, salt, pepper, garlic powder, paprika, parsley, rosemary and cheese (freshly grated please!). Add potatoes to bag and shake well to coat with flour mixture. You can do this a few at a time if you wish. Remove baking dish from oven and as you place each potato piece in the dish roll it in the butter. Arrange pieces in a single layer. Bake until potatoes are tender and brown, about 50 minutes. Sprinkle with chives before serving. Note: If you wish to decrease the amount of butter, spray baking dish with cooking spray. Melt butter (about 1/4 cup) in a small dish in the microwave. Place potatoes in sprayed pan and drizzle with the melted butter before baking.
In a large pot heat the olive oil over medium heat. Add the onion and garlic to the pot and cook for 3-4 minutes, stirring, until the onion softens. Add the ground beef to the onions, breaking up with a spoon and cook until no longer pink. Next add the salt, pepper, oregano and the one shake of cayenne pepper to the beef and stir to combine. Now pour in the chicken stock, pasta sauce and Rotel. Stir and bring to a simmer for 10 minutes. Whisk in the cream cheese until smooth then add 1/2 of the fresh basil. Pour in the pasta, stir and let cook for 10 minutes, covered, stirring halfway through cooking. Spoon into bowls and garnish with the leftover basil. *Note: The cream cheese will look lumpy when it first goes in -- WITH A WIRE WHISK, keep whisking it and it will blend until you see no white cream cheese left.
Combine flour, cornmeal, baking powder (spices if using, see description) and sugar in a big bowl. In a second bowl beat together egg whites (or egg), milk and oil. Stir into dry ingredients until just combined. Stir in corn kernels if using and fill into prepared tin (either a 8 inch pie plate or muffin tins). Bake at 400°F for about 20 minutes (until tester comes out clean). Enjoy!
In a shaker filled with ice Mix the Bacardi and pineapple juice. shake well until too cold to hold. strain the content into a glass filled with ice. rinse shaker and fill again with ice. mix the Curacao and cream of coconut and shake until too cold to hold. Stain the contents into the same glass and mix.
Add 1 teaspoons sugar and warm water to yeast, let rise until it reaches the rim of a cup. Mix all of the ingredients, except for the last four, in a large bowl. Knead the dough until it is easy to shape. add the yeast and knead until the dough is well mixed. Dust with flour, and let rise until it is double in size (several hours). When the dough is ready, heat 2" of oil in a deep frying pan. Fry donuts until brown, turning only once. Dip the donuts in sugar.
Preheat oven to 400°. Combine flour, pumpkin pie spice, baking soda, ginger, and salt in a medium bowl, stirring well with a whisk. Stir in raisins; make a well in center of mixture. Combine brown sugar, canned pumpkin, buttermilk, canola oil, molasses, vanilla extract, and eggs, stirring well with a whisk. Add sugar mixture to flour mixture; stir just until moist. Spoon batter into 18 muffin cups coated with cooking spray. Sprinkle with sugar. Bake for 15 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pans immediately; cool on a wire rack.
In a large soup pot, bring chicken broth, onions, carrots, garlic, and chicken to a boil. Boil until chicken is done, usually 15 mins or so depending on thickness of breasts. Remove chicken, dice, and set aside in a bowl. Add rice to broth and veggie mixture. Bring to a boil and boil on med-high for 5 minutes. Reduce heat, partially cover, simmer until rice is done. Usually 15 minutes. Add chicken (Unless you are making Cambodian Style, see below). Stir and serve! ******If making Cambodian Style, ****. Add the fish sauce and sugar. Stir. Taste and make adjustments as needed. If you're new to fish sauce, remember you can always add more sugar to counteract the saltiness. But MEASURE! A little goes a LONG way for both ingredients here! Add chicken and stir. Place in serving bowl, top with shrimp, cilantro, and a section of lime! Enjoy!
Cook ham in hot oil in a Dutch oven over medium-high heat, stirring often, 6 to 8 minutes or until browned. Add diced onion, and next 5 ingredients, and saute 5 minutes or until onion is tender. Stir in navy beans, and next 3 ingredients (add ham bone if you have). Add water to cover. Bring to a boil; cover, reduce heat to low, and cook, stirring occasionally, 45 minutes. Remove and discard bone before serving.
Brown hamburger meat and drain off fat. Return to heat, add onion and garlic, cook until onion is softened. Add tomato sauce, tomatoes, and water. Stir in dry ingredients except masa harina. Cover and simmer for 30 minutes or longer for spicier flavor. Add masa harina dissolved in water. Stir in pinto beans. Simmer another 20 minutes.
Sautee onions and garlic in olive oil until soft. Add Italian seasoning, chile flakes, sugar, balsamic vinegar, salt and pepper and cook for a few minutes. Add tomato paste and sundried tomatoes and cook for a few minutes. Add can of tomatoes and break up with spoon. Puree with a hand blender. Cook for 1-2 hours on low heat, stirring occasionally. Remove from heat and add Basil. Adjust seasoning. Serve over pasta.
Peel and cut brinjals and potatoes into finger sizes. Mix together refined flour, cornflour, salt, pepper powder, dark soy sauce and a little water. Heat oil in a wok. Dip the brinjal fingers in the batter and deep dry. Drain and keep aside. Parboil the potato fingers. Drain. Dip in the flour batter and deep fry. Drain and keep aside. Halve, de-seed and cut the capsicums and tomatoes into strips. Peel and finely chop the garlic, green chillies and spring onions. Heat oil, add garlic and saute for a minute. Add tomato ketchup, soy sauce, green chillies, green chilli sauce, ajinomoto, salt and pepper powder. Mix, add a little water and simmer for a while. Add the fried brinjal and potato fingers. Cook on high heat for sometime. Add a little cornflour dissolved in a little water and mix. Add capsicum, tomato strips and green onions and mix. Add vinegar and remove from heat. Serve immediately with hot roti!
Mix together well until all lumps are gone and dressing is smooth. This is great over a salad or as a dip for veggies or chicken wings or tenders.
Put some Waterless hand sanitizer(I used the store brand, much cheaper!)on a paper towel. Wipe down mirror or window. Wait for the gel to evaporate. You may need to use a 2nd towel to help it evaporate! Enjoy the sparkle! Use the paper towel to wipe the faucet. It will sparkle, too.
In a large pan, saute the onion with olive oil. Add the garlic and hash browns (don't defrost), salt and pepper. Cook for about 10 minutes over medium-low heat, stirring constantly. Pour the beaten eggs over the potatoes and lightly stir with a wooden spatula. When the eggs are cooked (don't over-cook) sprinkle parsley and crushed pepper on top. Serve immediately as breakfast or a light meal with Tomato Salad. * Instead of hash browns, you can use 2 medium sized potatoes. Peel and cut them in cubes and fry in sunflower oil. Then put them on a paper towel to soak up extra oil. Add the fried potatoes and the beaten eggs into the pan at the same time for this dish. Makes 1 serving.
Blend together cream cheese, butter, granulated sugar, and vanilla until light. Add eggs, one at a time, beating well after each addition. Gradually add 2 cups of the flour sifted with baking powder. Toss remaining 1/4 cup flour with cranberries and nuts, and fold into batter. Pour into 2 well greased 9-inch loaf pans and bake in preheated 350°F oven for 1 hour and 20 minutes. Combine confectioners' sugar and milk, and drizzle over bread while still warm. Yield: Two 9-inch loaves. The Harrowsmith Country Life.
In a large skillet, cook sausage until browned and pour off any excess fat. Add onion and green pepper. Cook for a few minutes. Stir in flour, basil, marjoram, and tomato sauce. Heat well, then pour into 9x13" baking pan. Arrange mozzarella slices on top. POPOVER BATTER: Beat together the eggs and add flour, milk, oil, and salt. Whisk together until combined. Pour popover batter over all and sprinkle with Parmesan cheese. Bake at 425 for 25 to 30 minutes or until well browned and serve at once.
In a small pot, simmer 2 cups of water with the chicken breast, onion, carrots, turmeric, and some salt for 45 minutes. Allow to cool, and discard the onion. Shred the chicken breast into small pieces with your hands. Cut the carrots into small cubes. In another pot, boil the potatoes and eggs. Remove the eggs after 12 minutes. Remove the potatoes when tender. Crack the eggs, peel them, and cut into small pieces. Peel the potatoes when they have cooled. Cut the potatoes into small pieces. In a small pot, cook the frozen peas according to package instructions. Cut the pickles into small cubes. In a large bowl, combine the potatoes, chicken, carrots, pickles, peas, and eggs. In a separate bowl, prepare the dressing by whisking the mayonnaise and vinegar. Add salt and pepper to taste. Add the dressing to the potato salad, and mix well. Refrigerate for 2 hours before serving. Serve chilled.
You'll also need a soda cap and a few ziplock bags for this recipe. Remove biscuits from packages, separate. One can yields ten jelly filled donuts or ten donuts and ten munchkins. Use as many packages as you like; I usually use two and save the other two to make at dinner. Munchkins & Ring Donuts: Position a soda cap in the middle of the biscuit and press down hard, rock the cap back and forth to make sure the dough has been cut through on all sides. What's left will be one tiny ball of dough and a ring shaped piece of dough. Set aside until all biscuits are cut. (These cook quickly so you won't have time to cut and watch the ones cooking at the same time.). Fill a sauce pan with just enough oil to cover the donuts completely, heat the oil. A deep fryer works especially well. Drop all the munchkins into the pot making sure they don't stick to each other as they begin to cook. They will float once they expand so make sure to keep an eye on them. Flip them over in the oil once the submerged side is browned. Place on a plate covered in a paper towel to cool and dry off the excess oil. Drop four donut rings into the oil at a time. Flip after one side turns brown then place on the paper towel covered plate. When the donuts are cool enough to handle but still warm enough, roll in sugar and/or cinnamon if preferred. If using frosting, wait until they are cooled completely before coating. For Jelly/Cream Filled: Drop four biscuits into the heated oil whole. It will take slightly longer to cook through than the munchkins and rings but be careful not to let them burn. Let cool on a plate with a paper towel to soak up excess oil. Once cooled completely, use a butter knife to pierce a hole into the side of the donuts. Cut one of the bottom corners off of a ziplock just big enough to fit into the hole you pierced through the donuts. Fill the ziplock with jelly or cream of choice. Use a separate ziplock for each different flavor. Insert end into the donut, use the butter knife if you need to and gently squeeze enough filling until it starts coming back out. Don't over fill too much. Coat in sugar or frost if desired. Viola~ Don't eat too many.
Cook the chow mein noodles as directed, rinse in cold water to stop them from growing, and then drain and then set aside. Julienne the ham--long, thin slices work well with the chow mein. Add in veggies. Make sure if you are using crunchy veggies to cook first if necessary (green beans). If you have pineapple on hand, julienne it, and add to the ham. Toss ham-veggie mixture with Asian Restaurant Ginger-Soy salad dressing (recipe below, the last five ingredients from the list above), along with the noodles, and serve over a bed of fresh greens, such as spinach, romaine, endive, etc. Asian Restaurant Ginger-Soy Salad Dressing-Grate enough fresh ginger root (a couple of tablespoons) to squeeze out 1 tablespoon of ginger juice. To the ginger juice add 2 tablespoons soy sauce, 3 tablespoons rice vinegar, and 1/3 cup of salad oil. If you have sesame seeds, toss in a tablespoon (especially love the toasted kind, called irigoma). Whisk and then serve. Remember how to make this dressing--it is to-die-for delicious with so many other salads, and is ridiculously easy to make.
Combine mayonnaise, sugar, vinegar and mustard in bowl and mix thoroughly until sugar is completely dissolved. Using a large and very sharp chef's knife, slice cabbage into shreds fine shreds. Thinly slice or shred carrot and combine with cabbage in bowl. Sprinkle lightly with celery salt and toss. While stirring, pour just enough dressing over the prepared vegetables to moisten them nicely. (After it sits a while, there will suddenly be more liquid in the bowl than you thought there was- it will come off the veggies. So don't overdo the dressing. You can always add more later if need be.) Cover and chill. Refrigerate unused portion of dressing for later use.
Slice chicken into thin strips. Heat oil in a large skillet or wok over medium-high heat. Stir-fry chicken until lightly browned. Drain excess oil. In a small bowl, combine gravy mix, water, honey, soy sauce, vinegar, ginger, garlic powder, salt and pepper. Stir until smooth consistency. Slowly pour sauce mixture over chicken in the skillet and heat and stir until thickened. Reduce heat to medium-low. Cover skillet/wok and simmer for 10 minutes. Add carrot strips and simmer for 10 more minutes. Stir in onion, bell pepper and water chestnuts. Continue to simmer for an additional 5-10 minutes or longer depending on how crunchy you prefer the veggies. Serve over hot rice.
Toss the cabbage & peppers, set aside. Whip the remaining ingredients together. Add to cabbage/peppers and toss well. Cover & chill for approx 1 hour.
Layer bottom of Crock-Pot with half of the browned beef, then layer of sliced Velveeta, then the rest of beef, then Rotel tomatoes, more sliced Velveeta, then layer the can of chili, then the last of Velveeta. Cook on low or high, but when top layer of cheese is soft, stir and cook 20 more minutes. Serve with Fritos Scoops, or other heavy-duty chip.
Saute the chicken until done. Cut into cubes. Prepare vermicelli and vegetables per package instructions while chicken cooks. Mix ingredients in a large bowl, adding dressing, cheese, salt & pepper. Drizzle with red wine vinegar. Serve in salad bowls. Refrigerate remainder-it's even better the next day, and keeps well for 4-5 days.
Preheat oven to 400° and line a baking sheet with parchment paper. In large bowl, whisk together the flour, baking powder, salt, HALF the sugar (1/8 cup) and coconut. With pastry blender or hand mixer, cut in butter until the mixture resembles coarse crumbles. In small bowl, whisk the eggs slightly then add in the coconut milk and the coconut extract. Whisk until combined. Make a well in the center of the dry ingredients and pour the wet ingredients into it. Stir just until combined and then stir in the candied fruits. The dough will be wet and lumpy. Scrape the dough out onto the center of the parchment paper lined baking sheet. Using a spoon or spatula, pat & form the dough into a circle about 8 inches around & 1-1/2 inches high. (Doesn't have to be precise.). Sprinkle the top with the reserved amount of sugar (or less) and bake in center of oven for 12 minutes. Remove pan from oven & use pizza cutter or large knife to gently cut the circle into 8 wedges (like a pizza). Return pan to oven & bake for an additional 3-5 minutes or until scones are not wet in the center & are slightly browned.
In a large bowl, combine tuna with apricots, sliced strawberries, and diced celery; mix thoroughly. In a small bowl, blend mayonnaise with the yogurt, curry powder, and lemon juice. Line 4 dinner plates with lettuce leaves, spoon tuna mixture onto plates, and top with dressing.
Combine all ingredients in a 6-inch microwave-safe serving bowl. Mix well. Cover tightly with plastic wrap, then poke a few small perforations in the top to vent. Cook on MEDIUM HIGH, or 80% power, for 4 1/2 to 5 1/2 minutes. Halfway through cooking time, turn dish a half-turn. Let stand, covered, for 30 seconds to finish cooking. Serve with fresh fruit or fruit juice. You can prepare this the night before, refrigerate for the night, then pop it in the microwave in the morning. Cook for a little longer if it has been refrigerated.
Whisk together mayonnaise, herbs, mustard, and lemon juice in medium bowl. Add rest of ingredients. Taste and season with salt and pepper. Refrigerate until ready to serve.
Peel, cut-up and mash bananas and set aside. Sift all dry ingredients together to ensure uniformity. Combine the egg, vanilla, milk & oil. Add to dry ingredients. Add the banana to the ingredients and mix well. Cook on heated griddle or skillet. Once the top is bubbly and the underside is brown turn over once. Once the bottom is brown remove from heat and top with favorite syrup or topping. Note: Due to the amount of bananas in the mix the pancakes will take longer to thoroughly cook than a normal pancake.
Sift together flour, soda and salt. Set aside. Combine margarine, sugars, vanilla and water. Beat until creamy. Beat in egg. Add flour mixture and mix well. Stir in chocolate and nuts. Drop well rounded teaspoonfuls onto greased baking sheet. Bake 10-12 minutes at 375°F.
combine ingredients, chill at least 3 hours, serve with crackers,on lettuce leaves or in tomato shells.
Mix all of the ingredients with the exception of the 1T. of diced green onion and the 2T Parmesan. Put in shallow baking dish; sprinkle remaining 1T green onion and 2T Parmesan. Bake at 350 for approximately 25 minutes or until bubbling. Turn on the broiler at the end to make it a bit golden brown on top.
If baking in the oven preheat to 400°F. Scrub the potatoes well with a vegetable brush and water, then dry. Poke potatoes with a fork several times so they won't explode, and, if desired, dust with salt while still wet. Bake directly on oven rack until tender (for one hour) or wrap in tin foil and bake in campfire or on the grill (over high heat) for 45 minutes, turning once. In a small bowl, combine chives, bacon bits and sour cream; mix well. Let potatoes cool for several minutes, open, spread with butter and sprinkle with salt and pepper and serve with sour cream topping.
Cut squash and zucchini crosswise into thick slices. Saute onion in a large skillet in a small amount of olive oil until translucent, drain on a paper towel. Add a small amount of water to the skillet andbring to a boil. Add zucchini and summer squash, and boil 3 to 5 minutes ot until crisp -tender. Drain. Add remaining ingredients and onion, and toss.
Step One:. In a heavy saucepan over low heat melt butter. Whisk in flour and salt. Slowly pour in milk, Cook and whisk until sauce thickens for gravy. Turn off heat, cover and keep warm. Step Two:. Beat together eggs, salt, pepper and milk. Pour into skillet. Cook slowly, stirring occasionally until eggs are ALMOST set. Don't overcook. Remove from heat and stir in warm gravy. You may serve immediately or cover and place in a 200-degree oven.
Put some butter in the pan Add slices of ham. Add the eggs 2/3. Add cheese when the eggs are almost done. Wait till the cheese is melted Serve on two slices of bread.
Cook sausage and onion in a large saucepan over medium heat, covered, stirring occasionally, until fat renders, 8 to 10 minutes. Uncover and continue cooking, stirring occasionally, until browned, 5 to 7 minutes more. (If bottom of pan starts to burn in spots, sprinkle with water and scrape up blackened bits.). Add collard greens, beans, and 4 cups water; season with salt and pepper. Bring to a boil, reduce heat, and simmer until soup is slightly thickened, 5 to 7 minutes. Adjust consistency of soup with water, if necessary. Stir in red-wine vinegar, and serve with toasted bread slices, if desired.
Roast your pork chops in your over at 375% for about 45 minutes until brown, If you choose, you may cook them on your grill instead. While your pork chops are roasting, place all other ingredients (except your rice) in a sauce pan. Bring to a boil stirring frquently, then simmer for about 30 minutes. Prepare your instant rice according to package instructions. Season your sauce to taste. When your pork chops are done, serve with rice, covering chops and rice with a generous helping of your sauce.
Preheat a waffle iron and grease it lightly with butter. Combine flours, cocoa, baking powder, cinnamon and salt in a large bowl. Toss to mix. Set aside. Combine butter, chocolate and sugar in a heavy-bottomed saucepan and melt over very low heat. Whisk to smooth, remove from heat, then whisk in milk and eggs. Make a well in dry ingredients, pour in chocolate mixture, and blend, just until everything is combined; watch for dry clumps. Let batter stand for several minutes; it will thicken slightly. Cook batter in prepared waffle iron until crisp and golden, about 2 minutes. Keep warm. Repeat with remaining batter. Serve with ice cream and maple syrup.