HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine butter, parsley, tarragon, chives,1 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer. Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer. Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Squirt chicken lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8-inch thickness. Season each piece of chicken with salt and pepper. Lay 1 chicken breast on a new piece of plastic wrap and place 1/4 of the compound butter and 1 tablespoon bread crumbs in the center of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. Repeat with each breast. Place chicken in refrigerator for 2 hours, or up to overnight. Place egg and water mixture in 1 pie pan and 2 cups bread crumbs in a different pie pan. Heat 1/2-inch of vegetable oil in a 12-inch saute pan over medium-high heat until oil reaches 375 degrees F. Dip each breast in the egg mixture and then roll in the bread crumbs. Gently place each breast in oil, sealed-side down, and cook until golden brown, approximately 4 to 5 minutes on each side, until the internal temperature reaches 165 degrees F. Remove to a cooling rack set in sheet pan and allow to drain for 5 to 10 minutes before serving.
Mix all ingredients in a very large bowl until well blended. Mix will be a pale brown. You'll need a small measuring cup to put mix into a container. You will need a container that holds 2 or more quarts to store mix. Fill a mug with 1/2 cup (or two scoops of a protein powder scoop) of mix and add boiling water. Stir very well to make sure mix is well dissolved. Add a little cold milk to cool. You can add marshmallows, Cool Whip, Redi Whip, or other whipped topping for a special touch. ENJOY! *Notes: The pouches or envelopes of powdered milk make it so you don't have to measure. I prefer the Publix brand nonfat instant dry milk when I make this. But, the Walmart brand and other brands of nonfat instant dry milk should work fine. You can use Lite or Fat Free Coffee Mate if you prefer. If you want different flavors, then use flavored Coffee Mate. For example, Irish Cream, Hazelnut, French Vanilla, and so on. You can add more Nesquick if you so choose. That is the beauty of this recipe, you can alter it to fit your taste.
Cream together 1/2 cup butter and 1 cup sugar. Then add eggs and vanilla and beat well. Sift together flour and salt and combine with above mixture. Add walnuts if desired. Bake in 11" x 15" greased pan at 350 degrees for 25 minutes. Done when toothpick inserted in center comes out clean. Cool and frost! Frosting: Combine sugar, butter and milk in small saucepan. Bring to a boil and boil for one minute stirring constantly (VERY IMPORTANT)! Remove from heat and stir in chocolate chips until smooth. Pour over brownies and spread. This sets quickly so spread it fast and leave it alone.
Preaheat oven to 350F. Cream together softened butter and sugar in a mixer at medium speed until lightly fluffy. Add eggs one at a time, waiting a few moments after each addition to give time to blend. Add the dry ingredients alternatively to the mixer with some of the banana, allowing each to blend before adding some of the other. When all is mixed, fold in the chopped nuts. Grease sides and bottom of a 9x5-inch loaf pan and add batter to it. Bake in preheated oven for 1 hour or until it tests clean with a toothpick. Cool on a rack 10 minutes, then remove from pan to finish cooling. Dust with confectioners sugar (if desired), or you may use your favorite glaze (optional). Store unused portions in refrigerator, wrapped in foil.
Combine the oil, vinegar, peppercorns, salt, garlic and onion. Cut the whale into cubes or slices. Marinate in the marinade for 2-3 hours. Cover and place in a 300 deg F oven for 1 hour.
You will need:. 1 9X13X2" buttered pan, and lined with buttered parchment or foil. Set a rack in the middle level of the oven, and preheat to 350. In a medium saucepan, melt the butter over medium heat. Off the heat add the chocolate. Let stand 2 minutes, then whisk until smooth. If all the chocolate has not melted, return the pan to very low heat, and stir constantly until the chocolate melts. In a large bowl, whisk the eggs with the salt and vanilla, just until mixed. Whisk in the sugar in a stream, then whisk in the chocolate and butter mixture. Switch to a rubber spatula, and fold in the flour. Set the batter aside until it has cooled to room temperature (test it with your fingertip). Fold in the chocolate chips and nuts. Scrape the batter into the prepared pan, and smooth the top with an offset spatula. Bake the brownies for about 30-35 minutes, or until a toothpick or a small knife inserted in the center emerges clean. Cool completely on a rack. Wrap and refrigerate the pan so that the brownies solidify, at least 4 hours, overnight is best. This also makes them easier to cut. Transfer the whole cake to a cutting board and slide a long knife or spatula under it to loosen the paper or foil then pull it away. Use a ruler to mark, then cut the brownies into 2" squares. For up to several days, store the brownies between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover. Freeze for longer storage.
Preheat oven to 130C (fan forced). Spread nuts on a baking tray and cook for 7 to 8 minutes, or until lightly golden and then cool and chop. Use electric beaters to beat butter and sugar until light and creamy and then add sifted flours, using a butter knife to mix together, then add the ginger and macadamia nuts and mix. Gather dough together and turn out onto a sheet of non-stick baking paper and press dough out to a 25cm round. With dough still on the paper, lift it onto a baking tray and use your fingers to pinch the edges to give a fluted effect. Score dough into wedges and prick with a fork and sprinkle the extra sugar on. Cook for 35 minutes, or until firm and pale golden. Cool on tray, dust with icing sugar and then cut into wedges.
put 3 tbs of butter or margarine into microwaveable cup and microwave for 20 seconds or until melted. put 4 tbs of cream cheese in with butter, mix. when cheese and butter are about half way mixed, add 1 tbs of sugar. when mixed throughly, add the other tablespoon of sugar and blend throughly. chill mixture in freezer for 10 minutes, or chill in refridgerator for an hour (recomended). stir with butter knife, then spread evenly onto crackers.
Spray a 9 x 13 pan and add chicken and veggies of your choice. (If making ahead I just mix everything in a gallon zippy bag and then pour it all into the sprayed pan when ready to bake.). Except for scallions and corn starch mix together sauce ingredients adjusting the amount of sugar and spices to suit your preferences and pour over chicken and veggies. Toss to coat. Preheat oven to 400 and bake uncovered for about 45 minutes or until chicken and veggies are done. Stir once at about 30 minutes and check for doneness. About 10 miutes before it is done mix water and corn starch and sesame oil and mix into chicken and continue baking to thicken sauce.
Preheat oven to 325 degrees. Grease & flour two 9-inch round cake pans. 1.	Cream together peanut butter and butter until fluffy. Add 1 egg at a time beating after each egg. Add 1/2 of the cake mix and 1/2 of the water mix well then add other 1/2 of cake mix and other 1/2 of water mix until just combined. ( don't over beat). 2.	Bake for about 25 to 30 minutes or until cake springs back when touched. Cool cakes on wire rack. Frost (recipe below) when cool. Death By Peanut Butter Frosting:. 1/2 cup real butter (softened). 1 tab. Crisco shorting. 4 oz cream cheese (softened). 3/4 cup creamy peanut butter (Jif). 2 tea. Real vanilla extract. 2 cups confectioners' sugar (I sift for smother results). In a large deep bowl, beat butter Crisco and cream cheese until light & fluffy add peanut butter and vanilla beat on high speed until fluffy. On low speed, beat in 1/2 of confectioner's sugar until mixed then beat in other 1/2 Frost cake I top with a chopped Reases Peanut Butter Sticks & Planters Peanuts.
Chop cooked, unpeeled potatoes. In large skillet, fry bacon; drain on paper towel. Saute onion and in bacon fat until golden brown. Add chopped, precooked cabbage and chopped, cooked potatoes to the pan with the sauteed onions. Chop the fried bacon and sprinkle the bits over top surface. Allow potatoes to become golden brown on bottom over medium heat. Invert skillet over large serving plate. Garnish with parsley, if desired.
Saute the onions 4 tablespoons butter in a large skillet over high heat until soft, about 4 minutes. Add the garlic and cook for 2 minutes, stirring. Add the mushrooms, Creole seasoning, and thyme and cook, stirring occasionally, until the mushrooms are soft and have released their liquid, about 6 minutes. Sprinkle with the flour and cook, stirring, for 2 minutes. Add the wine and chicken stock stirring, until smooth and thick, about 2 minutes. Add the heavy cream and cream soups then bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon and very flavorful, 5 to 10 minutes. Preheat the oven to 375°F Meanwhile, bring a large pot of salted water to a boil and cook the egg noodles until al dente, about 7 minutes. Drain in a colander and set aside. Butter a casserole or baking dish with 1 tablespoon of butter and set aside. When the sauce has thickened, add the noodles, turkey, parsley, salt, black pepper, and Parmesan cheese to the skillet and stir until thoroughly combined. Melt the last of the butter and toss into bread crumbs. Transfer to the prepared casserole and top with the bread crumb/butter mixture. Bake uncovered until bubbly and golden brown, about 30 minutes. Serve immediately.
preheat oven to 350°F. butter the bottom and sides of a 1.5 quart casserole dish. rip the bread into little pieces and put in the dish. in a medium bowl, mix eggs, milk, 1/3 Celsius sugar, and vanilla together, then pour evenly over bread. add raisins, if desired, and toss lightly to make sure all the bread pieces are saturated. cover top with pats of butter, and sprinkle all over with cinnamon and nutmeg. place dish on middle oven rack and bake at 350F for one hour. after an hour, turn off heat in oven and let pudding stand while you make the sauce. In a medium saucepan, bring starch, water, and sugar to a boil. let boil a minute or two, then remove from heat, and add butter and vanilla, stir the butter in until thoroughly melted - sauce should be thick and creamy. serve in individual dishes, and top each portion generously with vanilla sauce - this recipe makes a lot of sauce so you don't have to be skimpy.
put in a large bowl the beef and red bell pepper. rub into beef and red bell pepper the ff: italian seasonning, worcestershire sauce,olive oil,ground black pepper and monosodium glutamate(optional). set aside for about 5 minutes. place sweet onions in a plate and put a lit bit of olive oil,italian seasoning and a pinch of salt. meanwhile,prepare and mix together olive oil,chopped parsley,garlic crushed,lemon juice to be use later while grilling the kabobs. alternately,thread pieces of beef,red bell pepper,and sweet onions on each of four 12 inch skewers or bamboo skewers. put aluminum foil on grid and place the kabobs,grill 8 to 10 mins over medium coals turning occasionally. brush olive oil mixture on each side while grilling. serve with hot plain white cooked rice or mashed potato.
Slice strawberries into bowl. Sprinkle 1/3 to 1/2 cup sugar on berries and let stand about 1 hour. Heat oven to 425 degrees. Mix remaining ingredients with fork to a soft dough. Turn dough onto lightly floured cloth-covered board; smooth dough into ball and knead 8 to 10 times. Roll 1/2 in ch thick. Cut into two 3-inch circles. Place on ungrased baking sheet. Bake 10 to 12 minutes. Split warm shortcakes; spoon strawberries between layers and on top. Serve with Cool Whip. Variation:. Omit strawberries and sugar. Before baking, brush soft butter on circles; sprinkle brown sugar on tops. Fill and top with sweetened sliced peaches.
Lay out 6 flan molds or 8 oz. shallow dishes out in a row, or you may use a single 9" round tart pan or pie plate. Now, place sugar in saucepan and place directly over medium heat on the stove top. Watch closely and constantly stir. The sugar will brown and turn to liquid. (Do not add water or other liquids.)Watch closely and do not allow the sugar to scorch. Remove from heat and distribute the caramelized sugar equally across the bottom of the flan molds. The sugar will almost immediately harden, but once it is baked with the custard, it will liquefy and remain liquid. In a mixing bowl combine evaporated milk, whole milk, eggs and vanilla and whisk together until the eggs are mixed well. While mixing you may add a few tablespoons of sugar or honey to sweeten to taste. Distribute the custard mixture in the flan molds. Pour about an inch of water into a large roasting pan. Set on an oven rack and then place the molds in the roasting pan. (Do not allow water level to go over the side of your flan molds.) Carefully push in the rack and close the oven door. Set oven to 350*F. Do not preheat. Bake for one hour. Test for doneness by inserting a knife. If it comes out clean, then the custard has fully cooked. When done, remove individual flans from roasting pan and place on a rack to cool. Flan can be served slightly warm or chilled in the refrigerator. To serve, run a knife around the top of the flan where it is connected to the mold. Flip over the mold onto the serving plate and then jiggle the flan loose so that it falls in one piece onto the plate. The caramelized sugar will form a sauce over the flan. There will be hard sugar remaining in the bottom of the molds, do not attempt to scrape this out to add to the sauce. Serve and enjoy!
Beat cake mix, lemon pudding, eggs, oil and water. Place in sprayed bundt pan. Bake at 350 degrees for 40 to 50 minutes. To make glaze, mix powdered sugar, butter, 1 tablespoon water and lemon juice. Heat in sauce pan and pour over HOT cake.
Place all berries in an ovenproof dish, sprinkle over 1 tbsp caster sugar and the zest and juice of the orange. Mix together the yoghurt, creme fraiche and remaining caster sugar and spread over the fruit and leave in fridge for 2 hours. Sprinkle the soft brown sugar over the top and dust with the cinnamon, place under a hot grill until the sugar melts. Serve immediately.
Sprinkle Montery Jack cheese and 1/2 cup of the Cheddar cheese evenly over the pie shell. Sprinkle green chilies (except for 2 tablespoons of green chilies) over the cheese. In a microsafe bowl combine half and half, salt and cumin and then cook on high for 2 1/2 - 3 minutes, stirring occasionally, until mixture thickens. DO NOT BOIL. Whisk cream mixture into eggs, blending well. Pour mixture into pie shell. Sprinkle with remaining cheese (1/2 cup) and chilies (2 tablespoons). Cook on medium (50% power) for 12-13 minutes or until set, turning dish halfway through cooking. Transfer to broiler and cook briefly (1-2 minutes) to brown. Let stand 2-3 minutes before slicing into wedges.
For The Bruchetta: Mix together tomatoes, basil, garlic, and cheese. drizzle olive oil and vingar over the tomato mixture. You don't want to skimp but you don't want to go over board either. For 3 cups of tomato mixture I would reccomend about a cup of liquid. Appx 3/4 cup of oil and a 1/4c of vinigar but this is just an estimate. Go by your own preference. Stir the ingredients.Taste it and add more oil, vinigar, as needed. You can also ad a little garlic salt if you think it needs salt. For The Garlic Toast: Cut the bread slices in half so they are snack sized (if you used italian bread. If you use french bread the slices should be perfect sized). Spread slices on a broiler pan, drizzle w/ olive oil, sprinkle with garlic powder, parsley, and a touch of paprika. Put under the broiler untli toasted but not burned.
Preheat oven to 375°F and grease and flour 2 9-inch layer pans. Sift flour; resift flour with baking powder and salt and set aside. Cream together Crisco and sugar until fluffy. Divide flour into 3 sections and add to cake batter, alternating with milk. Add vanilla. In separate bowl, beat egg whites until stiff but not dry. Fold egg whites into cake batter. Fold crushed Oreos into cake batter. Pour batter into prepared pans and bake for 25 minutes or until toothpick comes out clean. Cool in pans for 10 minutes, remove, and cool completely on wire wracks. Frosting: Beat Crisco until smooth. Gradually add powdered sugar, alternating with milk. Add vanilla. Add any additional milk until desired consistency is met. Frost cake and sprinkle with crushed Oreos.
Put oil in wok. Slice chicken breast thin; add to hot pan with onion; cook until chicken is cooked. Add garlic; add cabbage; add celery, mushrooms, bamboo shoots, and bean sprouts. Add corn starch to chicken stock; add to wok; cook for 4 minutes. Add snow peas; cook for 1 minute more. Serve over rice.
Heat olive oil in large skillet. Oil is ready when small piece of tortilla thrown in bubbles. Fry tortillas in batches, until crisp and golden. Remove and drain on paper towels. Drain oil, reserving enough to leave a nice residue in pan. Add tomato sauce to pan and stir over medium heat until warm. Add tortillas and stir together until warm. Add salt to your liking. Top with cheese. Take off heat. Once cheese melts, add onions, then top with cilantro. Serve with eggs, refried beans, breakfast potatoes, whatever you like.
In large bowl, combine all ingredients except butter, nuts, and cake mix. Mix well. Pour into greased 9x13 pan. Sprinkle dry cake mix evenly over the pumpkin mixture. Melt butter and drizzle it over the cake mix. If using, sprinkle with nuts. Bake 1 hour or until done. Best when eaten warm and served with french vanilla ice cream. Hope you enjoy as much as we do!
In a large skillet heat about 1-1/2 tablespoons sesame oil over medium-high heat. Add in chopped garlic and dryed chili flakes; saute for about 1 minute. Add in broccoli florets and 4 tablespoons chicken broth; cover skillet and cook until the broccoli is just crisp-tender (about 2 minutes) transfer to a bowl. Add in 1 tablespoon more sesame oil to the skillet. Season the chicken strips with salt and pepper, then add to the hot skillet with green onions; saute until the chicken is cooked through (about 3 minutes). Add in remaining 2 tablespoons chicken broth, hoisin sauce and oyster sauce. Add in the broccoli florets back to the skillet; toss to combine until heated through (about 1-2 minutes). Transfer to a platter or large bowl and sprinkle with sesame seeds. Serve with cooked rice. Delicious!
Brown the meat with the vegetables in a heavy frying pan; drain off the fat. Mix the remaining ingredients in a large stockpot or Dutch oven. Add the browned meat and cook until thick.
Combine all in food processor-process til very smooth. spread on crustless, buttered bread triangles.
Remove 2 chiles from can; finely chop, reserving remaining chiles and sauce for another use. Heat a large Dutch oven coated with cooking spray over medium-high heat. Add chiles, 1 3/4 cups onion, bell peppers, garlic, and chorizo; saute 5 minutes or until tender. Add chili powder and next 7 ingredients (chili powder through corn), stirring to combine. Bring to a boil. Reduce heat, and simmer, covered, 30 minutes, stirring occasionally. Remove from heat; stir in chocolate, salt, and black pepper. Ladle 1 cup chili into each of 12 bowls. Top each serving with 1 tablespoon sour cream and 1 tablespoon onion. Serve with tortilla chips.
In two tablespoons of oil, fry garlic, salsa, cilantro and shrimp until moisture is absorbed thoroughly, season with salt and pepper and allow to cool. Fill tacos and seal each one closed with a toothpick; fry it in hot oil until golden and remove excess oil by placing on a paper towel. Serve tacos garnished with guacamole and sour cream, if desired.
Heat large skillet on medium-high heat. Add chicken and stir-fry 5 to 7 minute or until cooked through. Stir in dressing and juice. Bring to boil. Add vegetables (and red pepper if using); cook 5 to 7 minute or until heated through, stirring occasionally. Serve over rice. Top with nuts (or chow mein noodles) for crunch.
Place tongues, bay leaves, onion, peppercorns and salt in a stockpot; cover with water. Cook until tender, 1 1/2 to 2 hours. Remove the skin and root ends; cut in half lengthwise. Strain liquid; add flour mixed with a little water and the horseradish. Cook until smooth, stirring constantly. Place tongues on a serving platter and pour sauce over.
Heat EVOO in pan over medium heat. Saute onions and green onions until tender. Add both squash, garlic, red pepper flakes and salt/pepper. Place lid on pan and let cook until squash is almost tender. Remove lid and add can of crushed tomatoes, tomatoe sauce, oregano, and parsley. Replace lid and let simmer on med/low heat while you prepare pasta, stirring occasionally. In another pot, heat water for pasta and add salt. Once water is boiling add pasta and cook until al'dente. Once pasta is al'dente, slowly add to tomatoe mixture, coating all pasta. Once all coated, add 1/2 cup of the pasta water to the pan, along with the shrimp. Stir mixture, replace lid and let cook for 15-20 min (stirring occasionally) until shrimp are cooked. Serve springled with Parmigiano Cheese.
Spray 9x13 pan with Pam. Peel, slice and arrange potatoes in pan. Slice onion on top and sprinkle with salt and pepper. Place butter on top and add milk. Bake at 350°F for 2 hours. Fifteen minutes before done, mix together mushroom soup and Cheez Whiz. Pour over potatoes and finish baking. Enjoy!
Sift together flours, spices and soda. Set aside. Beat Stevia, Ghee, molasses and egg in large bowl. Add dry ingredients, stir. Add 1/4 c hot water and mix well. Pour into lined muffin tins. Bake 20 to 25 minutes at 350.
Heat the olive oil in a large soup pot. Stir in the garlic, leeks and water. Cover and gently saute, stirring occasionally, until the leeks soften, about 10 minutes. Add the spinach and basil. Cook, covered, for about 5 minutes, until the spinach wilts, stirring once or twice. Uncover and cook a few minutes longer on medium high heat to evaporate as much excess moisture as possible. Drain if necessary. Combine the mozzarella, Parmesan, ricotta and nutmeg with the vegetables. Add salt and pepper to taste. Cook the pasta until al dente, 8-10 minutes. Drain well. Fill each manicotti and place in a lightly oiled 9 by 12 inch baking dish. Pour half of the tomato sauce over the manicotti and cover tightly with foil. Bake at 350 for 30 minutes. Serve hot and pass the remaining sauce at the table.
Preheat oven to 180°C Cut potatoes into wedges without removing the skin. Blanch in hot salted water. Drain into a bowl. Add salt, garlic, mixed herbs, red chili powder, four tablespoons olive oil and mix. Add lemon juice and mix. Place the wedges on a greased tray. Drizzle the remaining olive oil over them. Place the tray in the preheated oven and bake for fifteen to twenty minutes. Serve hot.
Cook and stir beef, onions and peppers in a skillet or Dutch oven until beef is light brown, drain. stir in rest of the ingredients except for the cheese. heat to boiling, reduce heat. Cover and simmer, stirring occasionally until spaghetti is tender, about 30 minutes. (Add water during cooking if necessary) I usually have to add water or just put in more at the beginning. remove from heat. Stir in cheese until melted.