HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pulse cereals in blender until the consistency of fine crumbs. Pour into bowl. Combine flour, onion, garlic, and pepper in bowl. Beat eggs and mix with milk in third bowl. Dredge breast tenders, first in milk mixture, then in flour mixture, and finally in cereal crumbs. Deep fry at 325 for 3 - 4 minutes or until cooked thoroughly. Serve with Creole mustard.
Mix first 4 ingredients in water until sugar dissolves. Peel and slice cucumbers into almost paper thin slices. In a stainless steel or ceramic bowl, salt cucumber slices well and let stand for 30 minutes. This will allow the cucumbers to release some of their liquid and results in less bitter cucumbers. Rinse and drain well. Put cucumber slices into glass bowl or jar. Pour sugar/vinegar mixture over cucumber slices. Let cucumbers marinate in jar for at least 24 hours. Can add more sugar to your tastes. This is really good with onion slices added too.
Rinse and drain the beans. Puree beans and garlic in a food processor. Add lemon juice, olive oil, tahini, cumin, salt to taste, and yogurt. Blend until thoroughly smooth. Taste and adjust seasonings, adding more salt, garlic or lemon as desired. Cover and refrigerate for up to 5 days.
Preheat the oven to 375°F Place the butter in a 2 quart baking dish and place it in the preheating oven to melt the butter (or just melt the butter in the microwave or saucepan - I just like that I don't have to dirty another dish by melting it right in the baking dish while the oven is heating up anyway). In the meantime juice your lemon and set aside. When the butter is melted take your baking dish out of the oven and stir in the rice, making sure all grains are coated with the butter. Stir in the wine, broth and lemon juice. Add the dried basil crushing it between your fingers. Add salt and pepper to taste and stir well. Place the frozen chicken breasts on top of the rice and cover the baking dish with foil. Bake in the 375F oven, covered for 1 hour. Remove the foil and continue to bake for another 30-45 minutes, or until almost all of the liquid is absorbed and the rice is tender.
Preheat oven to 350°. Put 18 paper baking cups in muffin pans. Combine all the cupcake ingredients in a bowl; beat with an electric mixer until smooth and pale, about 2-3 minutes. Spoon batter into the cups; bake 20 minutes. Remove pans from oven and cool for 5 minutes; then remove cupcakes and cool on a rack. Make the frosting: combine the cream cheese and powdered sugar; beat with an electric mixer until soft and creamy. Add in the rose water and pistachios; stir well; swirl onto the top of the cooled cupcakes.
Roasted all the peppers and bulb of garlic outdoors on the grill is best for fumes may over take the home. I also peeled the hot peppers outdoors. Place all but vinegar in food processor and blend till smooth and fine. Place in a large pot, mix in vinegar. Heat ad boil stirring often for 30 minutes. Fill sterilized hot bottles or jars. Give jar a hot water bath for 10 minutes. Pepper jar invert.
Place cooked broccoli spears in greased 9x13 dish. Place cooked chicken on top of broccoli in bite-sized pieces. Combine other ingredients and pour over this base. Sprinkle with cheese. Cover hotdish with bread crumbs. Bake at 350°F for 25-30 minutes. Note: This goes well with rice, and I usually serve it with grape juice.
Heat olive oil in a large heavy pot over medium high heat. Cook onion in oil 2 minutes. Stir in garlic, celery and carrots and cook for 3 minutes. Add and brown crumbled sausage. Add basil, oregano and red pepper. Toss to coat. Stir in tomatoes and stock. Bring to a boil. Reduce heat and simmer 30 minutes. If necessary, add an additional cup of stock or water and stir in beans and tiny pasta. Simmer for 6- 8 minutes or until pasta is tender. Stir in parsley and serve hot with grated Parmesan cheese.
Wash your cucumber and slice it in half lengthwise. Cut each half again lengthwise and then cut into small pieces. Place in a salad bowl and season with salt and pepper to taste. Add dill weed. Dice Feta finely or crumble over salad. Now add the hummus (store bought or homemade). Mix well to coat everything. If you like add other add-ins of your choice, such as whole chickpeas or olives. Enjoy.
Preheat oven to 350 degrees F. In large pot, melt butter over medium-high heat. Add dry stuffing, stir to coat evenly with butter. Layer 1/2 stuffing on bottom of an ungreased 9 x 13 baking dish. In large bowl, combine evaporated milk, cream soups, and onion. Gently fold in peas and chicken. Pour chicken/soup mixture over stuffing in baking dish. Top with remaining stuffing. Bake for 45 minutes, or until bubbling in the middle. Serve and enjoy!
Combine orange juice, cilantro, lime juice and shrimp (remove shells and tail). Cover and marinate in refrigerator 30 minutes to 4 hours. Combine salsa ingredients EXCEPT bananas and chill. Bring coconut milk to a boil, add rice and salt. Cover and cook over low heat until rice is done. In a large saute pan, add 1 tablespoon olive oil and drained shrimp. Discard marinade. Cook shrimp until opaque and remove from heat. TO SERVE:. Add chopped bananas to salsa. Place a mound of rice on plate, then shrimp, top with salsa. Can sprinkle on a little paprika and garnish with cilantro.
Mix all the syrups together in an Irish coffee glass or mug. Add the hot coffee to the blended syrups. Pour the steamed milk into the mug; serve.
Heat heavy 4 quart saucepan over medium-high heat. Add sausages and cook until brown, turning occasionally. Transfer sausages to plate and cool slightly. Cut into 1" pieces. Remove all but 2 tablespoons of fat from saucepan. Add onions to saucepan and saute over medium heat until tender, about 15 minutes. Add bell peppers and garlic and continue cooking until bell peppers soften, about 5 minutes. Pour in wine and boil 1 minute. Add potatoes, tomatoes, broth, and tomato paste. Simmer until potatoes are tender, stirring occasionally, about 10 minutes. Stir in green beans, sausages, and herbs. Cover and cook 15 minutes. Add all cheeses and stir.
Combine flour, salt, baking powder, cream of tartar, sugar and 1/8- 1/4 teaspoons garlic powder in a mixing bowl. Cut in shortening using a pastry blender. Mix milk and then cheese into mixture with a wooden spoon. Drop by large spoonfuls onto greased baking sheet. Bake at 425°F for 10-12 minutes. Mix melted butter and 1/8 teaspoons garlic powder together and brush on warm biscuits as soon as you remove them from the oven.
Combine all ingredients in small bowl. Mix well. Serve on top of toast, English muffins, waffles, bagels or fruit.
Heat oil over medium heat in a large pot or Dutch oven. Add onion, garlic, carrots, celery, mushrooms, herbs and pepper and saute until onions and mushrooms are tender, about 10 minutes. Add broth and quinoa, bring to a boil, reduce heat and simmer for 15 minutes, or until quinoa and carrots are tender. Meanwhile, bring a large pot of water to a boil, add Swiss chard and boil for 3 minutes, or until tender. Drain. Stir chard into soup. Serve.
Preheat oven to 350 degrees. Place 4 slices of bread on a work surface and spread each slice with some mustard. Add 2 slices of the chicken, followed be a slice of cheese and another slice of bread. Repeat for a second layer with the mustard, chicken and cheese, and end with a slice of bread. Add the salt and pepper to the flour for first dipping bowl. Whisk the eggs and milk until smooth for second dipping bowl. Breadcrumbs are third dipping bowl. Coat sandwiches lightly in flour on all sides, then dip each lightly into eggs, then into breadcrumbs, covering all sides, keeping the egg batter from inside the sandwich. Spray each sandwich with cooking spray. Place each on a baking sheet and bake for 12 minutes or until golden. Serve with strawberry preserves if desired.
Cook the ground beef, and saute onions until the meat is brown, about 15 minutes. Drain the fat. Combine with chili powder, salt and pepper. Reserve 1 cup cheese in a 1-quart freezer bag to use when serving. Spoon enough meat mixture and cheese on each tortilla to cover a third of it. Roll tortilla beginning at the filled edge. Place seam side down in a 13x9x2-inch baking dish treated with nonstick spray. When tortillas are completed, combine soup, sour cream, and green chilies to make a sauce; pour over tortillas. Cover dish with foil and freeze with bag of cheese taped to it. To prepare for serving, thaw enchiladas and cheese. Bake uncovered in a preheated 375°F oven for 20 to 25 minutes. The last 10 minutes sprinkle the remaining cheese on top.
Preheat a non stick frying pan and dry fry th onion and garlic until soft. Add the okra and red pepper and cook to soften. Stir in the tomatoes, thyme and bouillon powder. Add the kidney beans and bay leaves and allow to simmer for 20 minutes Serve.
Blend all ingredients with ice. Place ice in glasses. Serve in margarita glass on rocks. Drink up.
Cut pound cake into 8 slices. In small bowl, combine butter, brown sugar, and cinnamon and mix to combine. Spread on one side of pound cake and cover the butter mixture with chopped pecans. Grill cake slices on two sided grill for 2-3 minutes until cake is heated and pecans are browned and fragrant. Drizzle with ice cream topping to serve. Serves 8.
In a large pot of salted boiling water, cook the lasagna noodles according to package directions. Drain and rinse under cold water. Pat dry with paper towels. Cook the spinach according to package directions, squeeze dry, and chop. In a bowl, combine the spinach, ricotta, 4 tbsp of the parmesan, the sun-dried tomatoes, black olives, italian seasoning, lemon pepper, and red pepper flakes. Add salt to taste. Working with one pasta noodle at a time, smooth an even layer of the filling down on each strip, then roll up to enclose filling. Prepare remaining rolls in the same manner. Spoon a thin layer of sauce into a baking pan, top with the lasagna rolls, seam side down, and cover with remaining sauce. Sprinkle top with the remaining 2 tablespoons of parmesan and bread crumbs and drizzle with a little oil. Bake in the oven for 35-45 minutes, or until bubbling. Garnish with basil.
1. LINE a 8-inch-square baking pan with foil. 2. COMBINE the sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat. 3. STIR in the marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces. 4. FOR MILK CHOCOLATE FUDGE: SUBSTITUTE: 1 3/4 cups (11.5-oz. pkg.) NESTLE TOLL HOUSE Milk Chocolate Morsels for Semi-Sweet Morsels. 5. FOR BUTTERSCOTCH FUDGE: SUBSTITUTE: 1 2/3 cups (11-oz. pkg.) NESTLE TOLL HOUSE Butterscotch Flavored Morsels for Semi-Sweet Morsels. 6. FOR PEANUTTY CHOCOLATE FUDGE: SUBSTITUTE: 1 2/3 cups (11-oz. pkg.) NESTLE TOLL HOUSE Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Morsels and 1/2 cup chopped peanuts for pecans or walnuts. 7. Note:
Heat oven broiler with rack set 4 inches from heat. Season steak with salt and pepper; place on a brolerproof pan. Broil 4-6 minutes, without turning, for medium-rare. Let rest 5 minutes. Meanwhile, in a medium bowl, combine oil and vinegar; season with salt and pepper to taste. Whisk to combine well. Add spinach; toss to coat. Thinly slice steak crosswise. Place spinach, grapes, and steak on a serving plate. Sprinkle with cheese and walnuts.
Make bechamel sauce: Cook onion in butter in a 2-quart heavy saucepan over moderately low heat, stirring, until softened. Add flour and cook, stirring, 3 minutes. Add milk in a stream, whisking, and bring to a boil, whisking. Add salt and white pepper, then reduce heat and simmer, stirring occasionally, 10 minutes. Pour bechamel sieve into a bowl and cover surface with a round of wax paper. Make croquettes: Preheat oven to 350°F Tear bread into pieces and pulse in a food processor until reduced to fine crumbs. Spread 3/4 cup bread crumbs in a shallow baking pan (reserve remaining bread crumbs for coating) and bake, stirring occasionally, until dry but not golden, about 5 minutes. Heat 2 tablespoons butter in a 1-quart heavy saucepan over moderately high heat until foam subsides, then cook mushrooms and onion with lemon juice, 1/4 teaspoon salt, and 1/2 teaspoon pepper, covered, stirring occasionally, until mushrooms give off some liquid and onion is slightly softened, about 5 minutes. Add scallops and enough water to just cover them, then bring to a boil over moderate heat. Remove from heat and transfer mixture with a slotted spoon to processor, reserving liquid in pan. Add cheese and parsley sprigs to processor and pulse until all of mixture is minced, then transfer to a large bowl. Boil liquid in pan over high heat until reduced to about 2 tablespoons and stir together with 1/3 cup bechamel sauce, reserving leftover sauce for another use. Add to scallops, stirring gently, then fold in dried bread crumbs. Chill, covered, at least 4 hours. To form croquettes: Put flour, egg, and remaining (fresh) bread crumbs in separate shallow bowls and stir remaining 1/4 teaspoons salt and pepper into crumbs. Roll level tablespoons of scallop mixture into ovals. Working in batches, coat ovals with flour, knocking off excess, then dip in egg, letting excess drip off, and roll in crumbs to coat. T. ransfer to a wax paper-lined baking pan as coated. Cook croquettes: Cut remaining 2 sticks butter into 1-inch pieces and melt in a heavy saucepan over low heat. Remove from heat and let stand 3 minutes. Skim froth and slowly pour butter into a 10-inch heavy skillet, leaving milky solids in bottom of saucepan. Discard milky solids. Heat butter over moderate heat until hot but not smoking, then cook croquettes about 6 at a time, turning, until golden brown all over, about 3 minutes. Transfer with a slotted spoon to paper towels to drain and serve warm.
This is listed by the cup. adjust quantities to your liking. I like alot of cream in my coffee. I mixed the spice and sugar together, and added it to my coffee with cream. I plan on mixing all together, and making a large batch to put in gift jars.
Put water in a medium pot and bring to a boil. Mash ginger root in a medium bowl with a wooden spoon. Add ginger, zest, lemon juice and sugar to pot. Stir until sugar dissolves. Simmer 20 minutes. Remove from the heat and cool completely. Refrigerate syrup and use within a week.
Drain crabmeat and remove all shells. Drain shrimp. Add all ingrediates together in large mixing bowl. Lay wontons on clean surface and add a heaping teaspoon of mixture to middle of wonton. Dip fingers in water and wet edges of wonton and press together to seal. Drop wontons in hot oil (350 degrees) and leave in until wonton is brown. Drain on papertowels. Inside will be very hot when they first come out.
Dissolve Jello in water in large mixing bowl. Stir in cranberry sauce till completely blended. Add other ingredients. Pour into pan or Jello mold. Chill till firm.
Preheat oven to 400 degrees. Put a pan over medium heat and add 1 tablespoon olive oil and 1 tablespoon butter. Once the butter starts to froth, put the thinly sliced red onions in and turn the heat down to low. Cook, stirring often, until the onions have become translucent. This will take about 10 minutes but keep an eye on them. Add the sugar and the balsamic vinegar to the onions and cook on low, stirring often for about 10 minutes until the onion mixture is sticky and the liquid thickened up. Set the onions aside to cool. Melt the remaining butter in another pan and cook the mushrooms for a few minutes until they have just started to change color. Set the mushrooms aside to cool. Whilst the onions and mushrooms are cooling, layout your pie dough. You want the dough to be about as thick as a pinkie. If your pre-rolled dough is thicker roll it out to the desired thickness. Using a round cookie cutter or a glass, cut out 12 rounds of the dough. Press each round of dough into a hole of a 12 yield muffin tin. If your pan usually sticks, spray each hole with cooking spray before hand. Next, put the egg and sour cream into a bowl with the salt and pepper and beat together. Stir through the dried parsley and crumbled blue cheese. Set aside. Spoon a bit of the balsamic onions into the base of each tart. Top the onions with the mushrooms, trying to cover as much of the surface as possible. Spoon the blue cheese mixture over the top of each tart. Put tarts in the oven and bake for about 15 minutes until the pastry has gone golden and the cheese mixture has set. Take out of the oven and allow to cool before serving so the cheese mixture can firm up a little bit.
Cook noodles according to package directions, about 7 minutes. Drain and return to pot. Add butter and caraway seeds. Stir and toss until well covered and serve.
In a mixing bowl, cream butter and sugar. Beat in the egg and extracts. Combine the flour, baking powder and salt; gradually add to the creamed mixture. Divide dough into fourths. Cover and refrigerate for 30 minutes or until easy to handle. Working with one piece of dough at a time, roll into 1-in. balls. Shape balls into 3-in. x 1/2-in. fingers. Using the flat tip of a table knife, make an indentation on one end of each for fingernail. With a knife, make three slashes in the middle of each finger for knuckle. Place 2 inches apart on lightly greased baking sheets. Bake at 325° for 20-25 minutes or until lightly browned. Cool for 3 minutes. Squeeze a small amount of red gel on nail bed; press a sliced almond over gel for nail, allowing gel to ooze around nail. Remove to wire racks to cool.
In a non stick pan, (preferably) heat the oil Saute the garlic till light brown and then add the onion and stir fry till light brown. Stir the mushrooms and the flour into the pan and brown. Throw in the salt, pepper chilli sauce, chicken, wine& water. Mix and simmer covered for 20 mins till the chicken is tender. Put on med. high and cook till the sauce thickens. In the meanwhile cut the tomatoes in half and grill in a skiller. Steam cabbage, cauliflower/ broccoli and the beans and carrots In another nonstick pan steep the sliced onion in the worcestershire sauce and simmer covered till onion becomes tender. To Serve: Either serve on a hot platter (sizzler plate- I use cast iron skillets, I have 3) or on a warm plate. If using sizzler plates make them hot. Place lettuce or cabbage leaves at the bottom. Place the meat slices and the vegetables on the platter and pour the sauce on top. Sprinkle little cold water on the hot plate to make it sizzle just before serving. Note: Fish sizzler can also be made in the same way.
Whisk together olive oil, vinegar, lemon juice, agave nectar, salt and pepper. Slice cucumbers into thin, quartered slices. Marinate in the vinaigrette for half an hour. Thinly slice green onions, and chiffonade the shiso leaves. Add to cucumbers along with feta cheese. Toss gently and serve.
In a small heavy sauce pan bring 1 1/2 cups water, honey, molasses and butter to a boil. Slowly stir in the 1 1/4 cups of multi grain cereal. Lower heat, cover and simmer for 10 minutes. In a large bowl combine cooked cereal and the 1 cup of cold milk. Allow to cool to approximately 85 degrees. Add the yeast and stir to dissolve. Continue stirring to combine ingredients or use a large mixer to mix well. Mix the flours and salt in a separate bowl. Attach dough hook to mixer and start on low speed. Add flour to cereal mixture one cup at a time. Add flax and sunflower seeds and nuts. Continue mixing until dough cleans the sides of the bowl (you may need to add more flour). Remove from mixer and place on floured surface. Knead for 5 minutes. Clean the mixer bowl, add two tablespoons of vegetable oil to clean bowl and spread around in bowl to cover sides. Place dough in bowl and flip it over so the oily side is on top. Turn on your oven light (this provides the warmth to proof your dough). Place bowl in the oven and close door. Let rise until dough is double in size - about one hour. Remove from oven, place on floured surface, separate into 2 pieces, knead each piece for 5 minutes, form each into a cylinder to fit the loaf pans. Oil loaf pans, place dough in loaf pans and return to oven. Remember to leave the light on, let dough rise for 1 hour or until dough mounds above the pan, then bake for 35-40 minutes at 375 degrees.
Season the chicken breasts with salt and pepper. Heat one tablespoon of the olive oil in a large, heavy skillet over mediun-high heat. Place chicken breasts in pan and cook for about 5 minutes per side. Remove chicken from pan, set aside, and keep warm. Heat remaining tablespoon of olive oil in skillet. Add minced garlic and saute for about 1 minute. Add diced tomatoes, olives, and chicken broth. Bring mixture to a simmer and return chicken breasts to pan. Simmer chicken breasts for and additional 3-4 minutes or until they're cooked through. Place each chicken breast on a plate and spoon the tomato sauce over them, dividing evenly. Sprinkle each chicken breast with feta cheese.
Mix 1/4 cup sugar with cornstarch, flour and salt. Add hot water and cook, stirring, until boiling. Add egg yolks, stirring constantly. Add the lemon juice and peel. Combine thoroughly and pour into individula pyrex dishes or a pie plate. Make meringue by beating the egg whites with the cream of tartar and vanilla until foamy. Gradually add sugar and keep beating until stiff peaks form. Spread over lemon pudding. Bake at 350 for 12-15 minutes or until lightly browned.
Combine sugars, starch, gelatin and salt in med sauce pan. Add milk gradually while whisking. Add chocolate. Cook and whisk over med heat till mixture boils 1 minute, remove from heat. Place egg yolks in a medium bowl and whisk. Gradually pour 1 cup of hot mixture into egg yolks, whisking constantly. Whisk egg and chocolate mixture back into remaining chocolate mixture. Return to medium heat, whisking constantly till mixture boils 1 minute. Remove from heat and add vanilla. Stir till cool and thickened slightly. Pour into pre-baked pie shell and cover pie surface with plastic wrap. Refrigerate overnight. Serve topped with sweetened whipped cream.
Preheat oven to 325 degrees. Prepare an 8" pie pan with cooking spray (Pam). In a gallon size ziplock bag, crush the 21 Ritz Crackers until almost powder-like. Add the finely chopped walnuts and 1 teaspoon baking powder. Toss with a fork and set aside. In a stand mixer or medium bowl using a hand mixer, beat the 3 egg whites until fluffy. Slowly add 1 cup of sugar and 1 teaspoon vanilla. Beat until stiff and glossy in appearance. Fold the crackers/nuts into the egg whites and pour into the pie pan. Bake for 30 minutes. Allow to cool completely in refridgerator and top with whipped topping before serving. (Optional- add chocolate shavings on top). Enjoy!
Preheat oven to 350°F Lightly coat a 2 quart square baking dish with nonstick cooking spray; set aside. In a large skillet, heat 1 tablespoon of the olive oil over medium heat. Add onions and garlic; cook about 6 minutes or until tender, stirring occasionally. Remove from heat. Stir in sage, thyme, kosher salt, and pepper. Place half of the squash slices in the prepared dish. Sprinkle with the onion mixture and half of the bread crumbs. Top with remaining squash slices. Cover with foil. Bake about 45 minutes or until squash is nearly tender. Meanwhile, in a small bowl, combine the remaining bread crumbs, the remaining 1 tablespoon olive oil, and the parsley. Mix well and set aside. Remove foil from baking dish; sprinkle squash with mozzarella cheese, Parmesan cheese and bread crumb mixture. Bake, uncovered for 10 to 15 minutes or until crumbs are golden brown and squash is tender. Let stand for 10 minutes before serving.