HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir together vanilla wafers, melted butter and vanilla. Press onto bottom of greased and floured 13X9 inch baking pan. Sprinkle coconut, chocolate chips and butterscotch chips over top. Pour sweetened condensed milk over top; sprinkle with nuts. Bake at 350 degrees for 20 to 27 minutes, or until edges are lightly browned. Cool. Cut into bars. Store, covered, in refrigerator.
In small bowl mix Miracle Whip, sugar, and vinegar until sugar is dissolved. Set aside. Prepare all remaining ingredients and place in large bowl. Add dressing and mix thoroughly. Chill in fridge for up to 2 hours. Toss again before serving.
Preheat over to 350°F. Saute onion and mushrooms in oil for 5 minutes then add garlic and cook for 2 more minutes. Meanwhile, rinse and drain beans and then mash slightly and then add skillet to the skillet. Add corn, 1/2 cup of the tomato sauce and red pepper flakes; mix well. Cover bottom of casserole dish with tomato sauce. Spoon bean/corn mixture into tortillas and wrap up tightly, arranging seam side down in casserole dish. Top with the remaining tomato sauce, ensuring the tortillas shells are covered with sauce. Cover with tin foil and bake for 25 minutes. Uncover, sprinkle with cheese and chopped tomato and cook uncovered for another 5 to 10 minutes, until cheese is melted. Serve with plain yoghurt.
Heat oven to 350 degrees. Spray 9 x 13 pan with Pam. Spread marshmallows evenly over bottom of pan. Prepare cake mix according to package directions. Pour batter over marshmallows. Spoon cherries evenly over batter. Bake 45 - 50 minutes. When toothpick comes out clean, cake is done.
Boil the chicken breasts until no longer pink. Cool completely and cube or shred. Peel and mince onion. Can use small to medium size. Clean and thinly slice celery. Combine mayonnaise, half and half, white pepper and Beau Monde. NOTE: *I add enough Beau Monde to see scant color in the mayonnaise, chill and let rest while the chicken is cooling. This will allow the flavors to blend. Combine all ingredients with the chicken and cover and refrigerate over night. Next Morning: Taste test for additional Beau Monde. Add more half & half or milk to thin and make creamier if desired. OPTIONAL: Finely shred iceberg lettuce and add to the chicken mixture. This stretches the amount of chicken salad and makes it lighter in texture.
In a medium size, heavy bottomed saucepan, combine water, sugar, honey and corn syrup. Clip a candy thermometer onto the inside of the pan. Over medium-high heat, bring mixture to a boil without stirring. Using a pastry brush dipped in water, brush down the sides of the pan to remove any undissolved sugar granules. Continue cooking until sugar reaches 300 degrees (hard crack stage)before removing from heat. Working quickly, add baking soda to sugar mixture and whisk until baking soda is well-incorporated. This may take a few seconds and liquid will bubble up and become foamy. Still working quickly, pour mixture onto a silicone baking mat or a parchment lined baking sheet. The mixture will spread out, puff up slightly and have a porous, shiny surface. Allow to harden for about 20 minutes without touching or moving it. Once cooled break honeycomb into pieces. Store in an airtight container at room temperature. It will last 1 to 2 days before it begins to lose it's crunch. Be sure to coat with semi-sweet chocolate chips melted in the microwave before breaking this if you want the lovely confection as served in Australia.
Peel potatoes and boil until fork tender. Add milk and butter then mash. Brown the ground beef and drain off excess fat. Add alphabet soup to the skillet with the ground beef. Heat through. Place a serving of mashed potatoes on a plate and make a well in the middle. Spoon in beef and soup mixture. Enjoy!
Rice -- Cook the rice according to the package directions (You can use any rice you want), I often use a boil in bag for convenience. I have also made this with leftover Chinese rice too. Turkey -- As the rice cooks, brown the turkey in a medium size pan. I love non stick for this dish. Add the olive oil to the non stick pan on medium to medium high heat and brown the turkey, breaking it up as it cooks. Cook until it is no longer pink. Remove the turkey to a plate lined with a paper towel to absorb any extra oil. Set this to the side. Keep any drippings in the pan to saute the vegetables. Vegetables -- Keep the heat on medium high heat and add the red pepper, green pepper, onion, and garlic and saute until the peppers become soft. It should take around 3-4 minutes. Beans and Seasoning -- Add the taco seasoning and water (start with 1/4 cup water, you can always add more) to the vegetables and stir well to combine. Add the beans and corn and mix well. Turkey -- Add the turkey back in along with the scallions, cilantro and the cooked rice. Finish -- Reduce the heat to medium low. Remove the pan to the side and add the sour cream and stir inches Return to the heat just to warm up. It will only take a minute. Serve -- Garnish with grated cheese, avocado, black olives, tomatoes or anything you want. A few nacho chips are also great served with this.
Cream together shortening and 1 cup sugar. Note: I have recently experimented by substituting 1/4 cup of the shortening for a healthy, butter-flavored margarine -- using all butter or margarine tends to make the cookies spread out and not hold their shape, however). Add pumpkin and egg and cream lightly until fluffy (I usually use a hand mixer for this). Combine flour, soda, cinnamon and salt; mix into cream mixture. (I usually switch to a wooden spoon, to keep the mixture light and fluffy -- you don't want to overbeat). Fold in butterscotch chips. Drop by teaspoons on an ungreased cookie sheet, and bake at 375 degrees for 10 to 12 minutes or until done (I sometimes find it takes a little longer, depending on humidity, the size of the cookie, etc.). Refrigerate remaining dough, covered, while other cookies are baking. In the meantime, make the frosting: combine the butter and milk in a small saucepan and cook until sugar is dissolved (or, you can cook in the microwave, about 30 seconds+/-). Let cool for several minutes (mixture will be still be warm). Stir in the powdered sugar, sifted, then add vanilla; whisk well until smooth. Frost cookies fresh out of the oven and while frosting is still somewhat warm; frosting will harden as it sits out; if necessary, reheat for a few seconds in the microwave until pliable again and/or add a few more drops of milk and restir.
Press pastry into the bottom and up the sides of an ungreased 9 inch tart pan with removable bottom; trim edges. Generously prick the bottom with a fork; set aside. In a large skillet, cook the pears, cranberries, apple juice concentrate and apple pie spice over medium heat until pears are tender. Pour into crust. Bake at 375 degrees for 30 to 35 minutes or until crust is golden brown. Cool on wire rack.
Preheat Oven to 325°. Next butter and flour a large Tube or Bundt pan. Cream together Sugar and Butter. Then add Sour cream and Yogurt. Sift Flour and Baking soda and add to the sugar mixture alternating with the eggs one at a time. Add extracts or flavorings, then the Lemon or Lime Juice. Mix until light and Fluffy. Pour batter into the prepared bundt pan and bake for 1 hour, (Oven temperature varies so it may take an extra 10 to 20 minutes depending on your Oven) or until toothpick inserted comes out clean.
Place the broccoli in a steamer and gently steam until tender crisp, about 4 minutes. Transfer to a clean tea towel, and lightly pat the broccoli to absorb excess water. Whisk the soy sauce, vinegar, brown sugar, giner, and chile garlic paste until sugar begins to dissolve. Heat a wok or large non-stick skillet over high heat. Add oil and when it ripples, add the scallions, corn and shrimp. Stir-fry for 2 to 3 minutes, or until the shrimp are opaque. Add the broccoli, soy mixture, and stir-fry until all ingredients are coated with the sauce and heated through. Serve over rice.
Heat oven to 375° and spray 36 mini muffin cups with cooking spray. In a large bowl, mix the flour, sugar, baking powder and salt. In another smaller bowl, mix the milk, oil, and egg. Add wet mixture to dry, stirring just enough to mix it together. Do not over mix or the muffins will be tough. Gently fold in the chopped strawberries. Divide mixture up between the muffin cups and sprinkle sugar over the tops of the muffins. Bake for 12 to 16 minutes (mine usually take the whole 16 minutes but start checking at 12 minutes) or until a toothpick inserted in the middle comes out clean. Cool in the pan for 3 minutes and then remove from pan to a rack to continue cooling or eat them while warm.
In a medium saucepan, mix water and sugar. Bring to a boil. Add berries. Bring to a boil and simmer for 10, stirring only occasionally. Pour into a bowl to cool. Add the green onions, cilantro, jalapenos, cumin and lime juice to the berry mixture. Stir to incorporate. Refrigerate until ready to use.
Preheat oven to 275°F. In a large Dutch oven, heat oil over medium heat. Saute the red pepper, onion and garlic until softened, about 2 minutes. Add the baked beans and remaining ingredients and bring to a low simmer. Cover the beans and place in the preheated oven. Bake for 45 minutes. BBQ Seasoning: Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months. Neelys BBQ Sauce: In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes. Yield: 3 1/2 cups.
In a medium bowl, mix the first 6 ingredients until everything is well incorporated into the cream cheese. Spread the cream mixture onto a tortilla and top the mixture with a layer of the sliced deli chicken. Roll the tortilla tightly and wrap in plastic wrap. Refrigerate for 2 hours. Remove the rolls from the plastic wrap and cut off the ends. Cut the roll into 1/2" slices. Serve with salsa.
Put raisins in a small saucepan, cover with water, and bring to a boil. Drain water off raisins. Mix sour cream with milk. In large bowl, mix all dry ingredients. Add raisins to dry ingredients. Add sour cream and milk to dry ingredients. Mix until all flour is absorbed (batter will be sticky). Place batter in 8 or 9 inch round spring cake pan. Cut shape of cross in top to allow steam to escape while baking. Bake 1 hour @ 350 degrees. Enjoy.
Cut carrots & apples into same size pieces to ensure even cooking. Toss with garlic, thyme, rosemary, salt & pepper, and olive oil to coat. Place into roasting pan, and sprinkle a little more olive oil on top. Roast in oven for 20- 30 mins at 300 degrees. (Watch to ensure garlic doesn't burn). Dump contents into large stock pot, and add 2 boxes of stock. Bring to a boil until cook until carrots are tender & cooked. Remove bay leaves. With an immersion blender*, blend all ingredients until smooth. With reserved box of stock, add some to desired consistency. Add 1/2 cup of cream if you desire it for creamier consistency. * A regular blender or food processor can be used, just be careful dumping contents of hot pot into container of blender.
1. Bring a large pot of salted water to a boil for the penne. 2. In a large saucepan, heat the 2 teaspoons oil with the garlic over low heat until the garlic begins to brown, about 3 minutes. Add the onion and 1/4 teaspoon salt, cover, and cook until the onion is softened, about 2 more minutes. Add the tomato, 1/2 teaspoon salt and the red pepper flakes. Bring to a simmer, reduce the heat and simmer very gently 10 minutes. Stir in the cream and evaporated milk and simmer 1 more minute. 3. Meanwhile, after the sauce has cooked 5 minutes, add the penne to the boiling water and cook until just shy of al dente, about 6 minutes. Drain, reserving about 1/2 cup pasta water. Add the drained penne to the saucepan and simmer until the penne is al dente, 1 to 2 minutes, adding a little of the pasta cooking water if the mixture is dry. Stir in 1/4 cup of the Parmesan, along with the basil and black pepper. 4. To serve, divide pasta among 4 serving bowls. Drizzle each serving with 1/2 teaspoon olive oil, and sprinkle with the remaining Parmesan.
Add water to jello and put in refrigerator to gel somewhat. Blend cream cheese, sour cream, sugar, and vanilla. Add remaining ingredients to jello. Spread half over bottom of 9x13 pan. Return to refrigerator to set (30-45 minutes?). Spoon cream cheese mixture over thickened jello, then top with other half of jello mixture. Refrigerate several hours until firm.
Preheat the oven to 350 degrees. In a large skillet, heat the olive oil over medium-high heat. Add the onions, garlic and peppers and cook, stirring occasionally, until they start to soften, about 10 minutes. Meanwhile, combine the beans, salsa, and optional cilantro in a microwave safe bowl and heat for about 2 minutes or until heated through. Add the tomatoes and saute them for about 2 more minutes. Stand the taco shells up in a large casserole dish. Fill each taco shell with bean mixture, then veggie mixture, then cheese. Place the tacos in the oven and heat until shells are hot and crispy and cheese is melted, about 5-7 minutes. Take tacos out of the oven. Add sour cream and additional salsa, if desired.
Heat oven to 350 degrees. Mix brown sugar, butter, vanilla and eggs in large bowl until well blended. Stir in remaining ingredients. Drop dough by rounded tablespoonfuls, about 3" apart, onto lightly greased cookie sheet. Bake for 10-12 minutes.
If desired, partially freeze beef for easier slicing. If using steak, trim fat from meat. Cut beef or chicken into bite-size strips. Wrap tortillas tightly in foil. Heat in a 350 degree F oven about 10 minutes or until heated through Meanwhile, heat oil in a 12-inch skillet over medium-high heat. Add meat, onion, and green pepper; cook and stir for 2 to 3 minutes or until desired doneness for steak or until chicken is no longer pink. Remove from heat. Drain well. Stir in tomato and salad dressing. To serve, fill warm tortillas with meat mixture. Roll up tortillas. Serve with cheese, salsa and, if desired, sour cream.
Cook and then drain pasta. In a bowl, combine the spaghetti sauce and salad dressing mix. Add pasta and toss to coat. Transfer to a greased shallow 2-qt baking dish. Sprinkle with all of the cheese. Bake, uncovered, at 400 degrees for 15-20 minutes or until heated through.
Melt butter, peanut butter and chocolate chip pieces in pan. Let cool slightly. Then pour cereal in large bowl. Pour chocolate mixture over cereal and mix well. Dump chocolate covered cereal in brown paper bag. Add powdered sugar, close bag tightly and shake vigorously. Store in air tight container. NOTE: Also good with peanuts or walnuts added.
Once potatoes are thawed and drained of excess water, combine them with melted butter and seasoning salt. Press into 9 inch pie plate to form a crust, making sure that the sides are even. Bake in a 450 degree oven for 20-25 minutes until the crust is golden brown. While the crust bakes, cook bacon over medium heat, stirring often. Add chopped onion once the bacon begins to brown and cook until soft. Drain bacon and onion mixture onto paper towels and let cool. Mix together eggs, half and half, cheese, salt and pepper, bacon and onions until well combined. Pour egg mixture into baked crust and place in 350 degree oven for another 30 mintues until the quiche is golden brown and slightly puffy on top.
Pre-heat oven to 425°F. Place fish fillets in a 13 X 9 inch baking dish. Dissolve the chicken bouillon cube in one cup boiling water, and set aside. Clean the scallions, and cut each in half (basically, separating white part from green); slice the green portions, then cut the white portion in matchstick-size pieces. Keep these apart, you will be using them separately. Slice the ginger into matchstick-size pieces. From the one cup bouillon, remove 1/4 cup and pour this over the fish; sprinkle the fillets with cayenne pepper, salt and pepper if using, then top with the green portion of the scallions. Place, covered, in the oven and bake for 15 minutes, or until it flakes easily with a fork. In a small bowl, mix the remaining bouillon with the soy sauce, rice wine vinegar, cornstarch and 2 TBS water; set aside. Heat the oil in a small non-stick skillet. Add the scallion strips and the ginger and cook until golden (just a few minutes). Give the soy mixture a good stir, then add to the skillet. Heat to boiling, and boil stirring for 1 minute or until the sauce has thickened. Remove fish from oven and onto serving plates. Serve sauce over the fish.
Spread filling in lightly greased 9x13 inch pan. Sprinkle with lemon juice. Beat cake mix and butter in mixer bowl until well mixed. Crumble over pie filling and juice mixture. Bake at 325 for 1 hour or until golden brown. Cool 15 minutes before serving.
Preheat oven to 190°C Grease a patty tin or use paper cups. Sift flour and baking powder. Cream fat and sugar until mixture is light and creamy. Add in vanilla essence. Beat egg and add it gradually to the mixture, beating well after each addition. Fold in the sifted flour with a metal spoon. Add a little milk if necessary to give it a soft dropping consistency. Mix in the raisins. Fill greased patty tin or paper cups half full with the mixture. Bake for 20 minutes.
Lay out your two slices of bread. Spread a thin layer of butter on one side of both pieces of bread. Take your cucumber slices and put a single layer of them on one piece of bread. Top the cucumber with tomato slices. Sprinkle a pinch of salt over the veggies. Place a layer of cheese on top. Place other slice of bread on top to make a sandwich. Cut your sandwich in half, if desired, and serve!
LINE 13x9-inch pan with foil, with ends of foil extending over sides. Crush 20 cookies; sprinkle crumbs onto bottom of prepared pan. SPREAD ice cream evenly over crumbs in pan; top with COOL WHIP and grated chocolate. FREEZE 3 hours. Remove from freezer 15 minute before serving. Let stand at room temperature to soften slightly. Lift dessert from pan with foil handles; cut into 16 squares. Cut remaining cookies in half; place 1 on each square.
Crust. 1.	Combine all ingredients either by hand or in a food processor. 2.	Press into a 9 inch pie plate. 3.	Bake at 350 degrees for 15 minute 4.	Let cool. Cream Layer. 1.	Mix together the Cream cheese, cornstarch, powdered milk, sweetener, and whipped cream. 2.	Spread in the bottom of the crust and chill. Chocolate Pudding Layer. 1.	Combine cornstarch, cocoa and honey (sugar) in a saucepan. 2.	Mix in milk and stir to dissolve. 3.	Over medium heat cook, stirring until milk mixture comes to a boil. About 10 minute You can add the semi-sweet chocolate here if you desire. 4.	Cook 2 to 3 minutes more, stirring. 5.	Remove from the heat and stir in Vanilla. 6.	Pour the Chocolate pudding on top of the creamy layer. 7.	Place plastic wrap on the top of the pudding and chill. 8.	Once the Chocolate Pudding is cool and set. top the pie with more whipped cream and chill.
Preheat oven to 350 degrees. In a bowl, combine butter (melted), Worcestershire sauce, mustard and pepper. Mix all ingredients together until combined. Lightly crush the entire can of French Fried Onions and put into a shallow pan. Coat all the Chicken Breasts with butter mixture. Place chicken breasts one at a time in crushed Onions and press down to coat/stick the onions to the chicken, turn over and press again, pat onions against all sides of the Chicken breasts. Place chicken in a lightly greased 13-by-9-inch baking dish - if any crushed Onions remain, mound them equally on top of the chicken breasts. Bake for 30 to 35 minutes or until chicken is cooked through.
For the Chicken: Adjust oven rack to middle position and heat 200°. Pound each breast between 2 sheets of plastic wrap to a uniform 1/2 inch thickness. Pat the chicken dry with paper towels and season with salt & pepper. Process the pistachios in a food processor to fine crumbs, about 25 seconds (do not over process). Toss the nuts with the panko, curry powder and cornstarch in a shallow dish. Combine the flour, 1/2 tsp salt and 1/4 tsp pepper in a second shallow dish and whisk the eggs, mustard and garlic in a third shallow dish. Working with 1 chicken breast at a time, dredge in the flour mixture, shaking off the excess, then coat with the egg mixture, allowing the excess to drip off. Finally, coat with the nut mixture, pressing gently so that the crumbs adhere. Place the nut crusted chicken in a single layer on a wire rack set over a rimmed baking sheet and let sit 5 minutes. Meanwhile, heat 6 tablespoons of the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add 2 of the chicken breasts and cook until browned on both sides, 4-6 minutes total. Drain the chicken briefly on a paper towel-lined plate then transfer to a wire rack set over a rimmed baking sheet and keep warm in the oven. Repeat with the remaining 6 tablespoons oil and chicken. For the Chutney: Discard the oil and wipe out the skillet with paper towels. Add the peach preserves, raisins, water, ginger and cayenne to the skillet and simmer over medium-high heat until thick and glossy, 3-5 minutes. Off the heat, stir in the cilantro and vinegar and season to taste with salt & pepper. Serve, passing the chutney separately.
For the Frosting: Combine butter and sugar in the bowl of a stand mixer fitter with a paddle attachment, and beat on low speed until sugar is incorporated. Increase speed to medium high and beat until mixture is light and whipped, about 3 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle. Add remaining ingredients and return to low speed until ingredients are incorporated. Increase speed to medium high and continue whipping until frosting is evenly combined and light, about 3 minutes. Cover and store in fridge until ready to use. Take out 30 minutes before anticipated need to let soften up a bit. For the Cake: Heat the oven to 325°F and arrange the rack in the middle. Coat 2 (8-inch) cake pans with oil and flour, and tap out any excess flour. Set aside. Combine malted milk powder, flour, cocoa powder, salt, and baking soda in a large bowl, and whisk to aerate and break up any lumps. Set aside. Combine eggs, sugar, oil, and vanilla in a separate large bowl, and whisk until combined and smooth. Add 1/3 of the flour mixture, and whisk until just incorporated. Add 1/2 of the milk, and whisk until smooth. Continue with remaining flour mixture and milk, alternating between each and whisking until all ingredients are just incorporated and smooth. Divide batter evenly between the prepared pans. Bake until a toothpick inserted in the middle comes out clean and the cakes start pulling away from the sides of the pans, about 45 to 50 minutes. Remove cakes from the oven and transfer to a wire rack to cool, about 15 minutes. Run a knife around the perimeter of each, and turn cakes out onto the rack to cool completely. For the Asembly: To frost, place a cake layer on an 8-inch cardboard round, a tart-pan bottom, or a cake plate. Evenly spread about 1/3 of the frosting over the top of the layer. Stack the second layer, and evenly spread another 1/3 of the frosting over the top and sides of the whole cake. (Don't worry about looks at this point-this is just a basecoat, a.k.a. a crumb layer, and it will be covered up later.) Place in the refrigerator until frosting is set up and slightly hard, about 15 minutes. Remove from the refrigerator and spread remaining frosting over the top and sides of the cake, ensuring it's as even as possible. Press malt balls into the frosting around the sides of the cake and serve or chill until ready to serve.
In a medium bowl, blend the soup, mayo, half and half, grated cheddar, lemon juice and curry powder. Place shredded chicken into a 13X9 glass pan that has been well-buttered. Place cooked and drained broccoli over the chicken. Pour soup mixture over the chicken and broccoli to cover. Sprinkle generously with the cornflake crumbs. Bake at 350 for 40 minutes. Let sit 10-15 minutes. This is very filling and a little goes a long way.