HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine flour, baking soda and salt. Beat butter, sugar, brown sugar and vanilla until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chips and nuts. Drop by rounded tablespoon onto ungreased baking sheets. Bake at 375 degrees for 9 to 11 minutes. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
place bacon, butter, onions and mushrooms in pan, saute until softened, remove and place aside add veal, brown on all sides. add bacon mixture back to pot, add water and bring to boil, simmer covered for 1 hr add sour cream, do not boil, granish w/paprika.
Toss the mango, berries and lemonade in the blender; whirl on medium speed, push fruit down, add sugar or honey; whirl again and add half the milk. Whirl on high and add remaining milk, yogurt and vanilla; whirl until smooth and free-flowing. Serve in stemmed glasses. NOTE: I used frozen for my recipe, but you could use fresh just as easily. Frozen lends that ICE COLD quality and WITHOUT ice cubes!
heat pan add oil. saute onion and ginger add fish sauce add in chicken, coconut milk, chicken broth and curry powder. cook for 15 min or until chicken is tender. if there's no fish sauce add salt and pepper. add red bell pepper and green chili. simmer for 3-5 minute. allow sauce to thicken serve over hot rice.
Combine all ingredients in large mixer bowl. Mix until blended, then beat at medium speed for 4 minutes. Turn batter into lightly greased and floured 10" tube pan. Bake at 350 degrees for 1 hour or until done. Cool in pan for 10 minutes, then turn out onto rack and cool completely. Serve dusted with confectioners' sugar.
Melt chocolate in the top of a double boiler or in the microwave, then stir in peanut butter. Place peanuts in a wide, shallow dish. Roll 3 to 4 pieces of banana in the melted chocolate and peanut butter mixture, and stir to coat. Remove bananas using a fork and place in the dish containing peanuts. Roll chocolate-covered bananas in peanuts and coat as best as you can. Once well coated, place bananas on baking sheet lined with waxed paper. Repeat with remaining bananas, re-melting the chocolate mixture if needed. Once complete, place in freezer. Once frozen, store in a freezer bag or airtight container. Thaw for 8 to 10 minutes before eating, to ensure banana bites are frozen, but not rock hard.
Heat chicken broth and creole seasoning on high setting until it reaches a rolling boil. Add cubed potatoes, stirring to cover them evenly. Simmer on medium-high heat 20 to 30 minutes, or until tender and easily mashed. Remove from heat. Smash with a potato masher or fork until desired consistency. Stir in remaining ingredients until well blended.
Mix all items together except the additional 1 cup of cheddar cheese that you will use to roll the ball inches. With a spoon pull mixture toward middle of the bowl and try to form a ball. Then cover and place in refrigerator until chilled and firm. After it has chilled, it will be easier to work with. Roll the cheese mixture into a ball and roll in additional cup of grated cheddar cheese. Roll until all sides are coated and press the cheese into the ball.
Set oven to 350 degrees F. Grease a 13 x 9-inch baking dish. Spread the pineapple with the juice on the bottom of the baking dish, then sprinkle the cake mix on top of the pineapple. Sprinkle the blueberries then sugar. Drizzle the melted butter over the blueberries and sugar. Top with chopped nuts. Bake for about 45 minutes, or until bubbly.
Heat oven to 375°F In large bowl, stir cookie base ingredients until soft dough forms. Spread dough in bottom of ungreased 13x9-inch pan. Bake 10 to 15 minutes or until set. Cool 10 minutes. Meanwhile, in large bowl, beat almond paste and sugar with electric mixer on low speed until crumbly but blended. Add apricots; beat on low speed just until combined. Add cream cheese, 2 eggs and the lemon juice; beat on medium speed until well blended. Pour over warm cookie base. Bake 20 to 25 minutes or until set. Cool 30 minutes. Place baking chips in small bowl. In 1-quart saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; pour over baking chips. Let stand 1 minute. Stir until chips are melted and mixture is smooth. Pour and spread over filling. Sprinkle with almonds. Refrigerate about 2 hours or until set. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
Mix together the flour, sugar, baking powder, salt, and vanilla. Thoroughly mix the rice and eggs together in a separate bowl. Add the dry ingredients to the rice and egg mixture. When thoroughly mixed, drop by spoonfuls into the hot deep fat (about 360 degrees F) and fry until brown. Drain on paper towel. Sprinkle with powdered sugar and serve while hot. Other variations are to serve with honey.
Grind the bay leaf and celery seed in a coffee grinder . Sieve the bay leaf and celery seed in to a bowl. Place all ingredients in to a jar with lid and shake to mix. Will keep for some time especially if not exposed to air.
Prepare Garlic string beans. While beans are cooking, broil steak according to taste (we preferr grilled). Cut into thin diagonal strips and set aside. Heat oil in small skillet. Saute` onion in oil until tender tender and beginning to crisp. Place lettuce and spinach in large bowl. Add steak, string beans, onion, and mushrooms.
Marinate the chicken: Combine the 2 teaspoons soy sauce, rice vinegar, and sesame oil in a small bowl. Add the sliced chicken, and toss to completely coat. Set aside while you cook the noodles. Cook the chow mein noodles according to package directions, drain well, and set aside. Heat half of the oil (1 tablespoon) in a very large skillet or wok. When is is very hot, but not smoking, add the chicken mixture, and stir fry until the chicken is cooked through. Remove the chicken to a plate, set aside and keep warm. Add the rest of the oil to the skillet, then add the cabbage, bok choy, water chestnuts and garlic; stir fry for a couple of minutes until the vegetables begin to wilt. Add the noodles, and continue to cook until the noodles are hot, and well combined with the vegetables. Add the soy sauce and oyster sauce, toss to combine. Add the chicken, toss to combine. Transfer the chow mein to a serving platter, and top with the chopped green onions. Serve immediately.
Brown the beef with onions, peppers, and garlic, stirring to break up the beef. Cook until no longer pink. Drain the meat mixture well. I like to press the mix with paper towels to remove as much excess fat as possible. Return the beef to the skillet. Add the corn, beans, Rotel tomatoes, soup, sour cream and taco mix to the beef and simmer on low for 5 minutes. Spray a 13x9 pan with cooking spray. Layer 8 halves of tortillas on the bottom of pan and top with 1/2 of the beef mixture. Repeat layer with remaining tortillas and beef. Bake at 350°F for about 30 minutes. Remove from oven and top with grated cheese. Let set 5-10 minutes, then top with fresh chopped cilantro and serve.
Preheat grill/broiler to medium and put the muffin halves cut side down on grill tray and cook for 3 to 4 minutes or until lightly toasted and then remove from grill and turn over muffin halves and then spread with the tomato sauce. Top muffin halves with pineapple slice and cheese and then return to grill/broiler and cook for 4-5 minutes or until the cheese has melted and serve.
Combine all ingredients together except marshmallows. Mix well. Add marshmallows. Stir until well coated. Chill overnight. You will not want to skip this step; it does make a difference. Serve.
Preheat the oven to 350 degrees. Mix together the cake mix, sour cream, eggs, and raspberry brandy on medium speed for 3 minutes. Fold in the chocolate chips. Divide the batter among three 8" prepared round cake pans. Bake for 25 minutes or until a toothpick comes out clean. Cool on a wire rack. Meanwhile, whip together the cream cheese, marshmallow cream; fold in the whipped topping until thoroughly combined. To assemble cake: spread 1/4 cup of the preserves onto the first layer leaving a 1/2" border around the cake's edge. Top the preserves with 3/4 cup cream mixture. Repeat. After placing on the third layer, frost with the remaining cream and press coconut all over the cake.
Chop 3/4 of the pecans and toast in a 400 degree F oven for 6 minutes. Line a 9x9 tray in parchment paper. Place a layer of store-bought waffle cookies on the bottom and sprinkle toasted pecans over this evenly. In a heavy large pot combine everything except the vanilla, stir. Bring to a boil and continue to cook stirring occasionally. Using a candy thermometer, remove from heat when the thermometer registers 330 degrees F. Quickly add vanilla, stir and pour over pecans and cookies in your prepared tray. Allow to cool and set (about an hour and a half) before cutting into desired shapes. Melt chocolate and dip each piece, coating only the bottom and sides, leaving the top exposed. Adorn each piece with a whole toasted pecan, using a dap of chocolate as 'glue.'.
grease 24cm round springform pan, line with baking paper to 2cm above edge of the pan. crush biscuits in food processor, add melted butter and mix untill well combined. press into pan, refrigerate. sprinkle gelatine over water in a small heatproof jug, put into a pot of simmering water and stir till dissolved. remove and cool 2 minutes. beat cream cheese, sugar and vanilla essence in a large bowl with an electric beater till light and fluffy. on low speed add gelatine. fold in whipped cream and then chopped meringue / pavlova. spoon the mixture over the base, cover and refrigerate overnight. when ready to serve remove sides of the pan, spread with extra whipped cream and decorate with fresh fruit.
Peel eggplant and slice into 1/4 inch slices. Add salt to egg and beat. Add cheese to breadcrumbs. Dip eggplant slices into cornstarch and shake off excess. Dip into egg. Press breadcrumb onto slices. Fry till golden. Salt to taste.
Put all vegetables in a large pot. Add the stock cube, olive oil, salt & pepper. Cover, just with water. Bring to a boil and simmer until all the vegetables are tender. Put the mixture through a food mill or blend with an immersion blender. Reheat to serve.
Peel onion and cut into 1/4-inch slices, separating rings. In a medium-size bowl, combine flour, cornmeal, lime zest, baking powder, baking soda, salt and cayenne pepper. In a large bowl, combine the egg and buttermilk and stir. Add the flour mixture, and whisk until blended. Heat oil over medium-high heat in a heavy fry pan until temperature reaches 375°F. Dip onion rings into batter and carefully put into hot oil. Fry until golden brown, about 2 minutes, turning after one minute. Remove with fork and place on paper towels to absorb oil. Serve with Lime Dipping Sauce. Lime Dipping Sauce: Blend ingredients well. Make at least 30 minutes before serving.
Cook bacon in a large skillet or on a griddle over medium heat until browned and crisp. Drain on paper towels. Crumble into 1/2" pieces; set aside. Cut florets from broccoli stems and chop into small pieces. Transfer to a salad bowl and toss with minced onion and raisins. In a small bowl, whisk together mayonnaise and vinegar until smooth. Add honey, salt and pepper, whisking to combine. Pour dressing over broccoli mixture and toss to coat evenly. Crumble bacon pieces over broccoli slaw and serve immediately.
In a bowl, toss coleslaw mix, carrots, cider vinegar and 2 tablespoons of the dressing until combined. Spread each wrap with 1 tablespoon of the remaining dressing. Line each wrap with a piece of lettuce. Place 2 slices of turkey or pastrami on top of dressing in center. Place 2 slices of cheese on top of turkey. Top with about 1/3 cup of the coleslaw. Roll up burrito-style, tucking in sides.
Beat together sugar, flour, cornsyrup, vanilla and eggs. Stir in the pecans& Butter Pour into the pie crust. Bake at 350F for 40-50 minutes or until the center is puffed and golden, cool& serve.
In Dutch oven, cook bacon until crisp, stirring occasionally to keep pieces separate. Remove and drain bacon; keep warm. Discard all but 4 tablespoons of the drippings. Over medium heat, stir the flour into the drippings, blending well. Cook roux over medium heat for two minutes, stirring constantly. Add water, bouillon cubes (or substitute 9-10 cups ready made chicken bouillon) both kinds of pepper and salt (if using). Heat to boiling, stirring frequently, until slightly thickened and bouillon cubes are dissolved. Add freshly grated potatoes and instant onion; simmer for ten minutes. In bowl, mix eggs, nutmeg, parsley and Parmesan cheese. Stir into simmering soup and continue stirring constantly for three minutes. Eggs will separate into "rags"--just like the classic Italian Straciatella Soup. Stir in the reserved bacon pieces and serve immediately with Italian style breadsticks, which are optional.
Heat a grill pan over medium high heat. Combine basil, olive oil, salt and pepper in a small bowl. Brush evenly over salmon pieces, tops and bottoms. Place salmon into pan and cook until browned on one side. Turn and cook until center is barely translucent in the center, about 10 minutes total.
Scald milk and cool to lukewarm. Dissolve yeast in water for 10 minutes; add to milk. Add 6 cups flour sifted with salt to make a soft batter. Let raise until double in bulk. Add 1 1/2 cups butter, sugar, egg yolks, lemon rind and brandy; mix thoroughly. Add 4 cups flour slowly, working in until the mixture loosens from the bowl. Now knead in the fruits and nuts, working in well. Divide mixture in five parts. Shape into loaves and place in greased pans. Make two rows of slashes across top of loaves. Let rise to double length in size. Bake 1 hour in 350 degree oven. After removing bread from oven and it has partially cooled, spoon over 1 cup melted butter, let it soak into the bread. Sprinkle with powdered sugar. Put in cool storage for 2 or 3 days to mellow.
Beat eggs until foamy. Add sifted flour and salt. Beat well. Add sour cream and mix well. Add cheese and fold thoroughly. Grease a 13x9x2 inch pan. Place 2 sheets of phyllo in pan. Pour about 2 tablespoons melted butter over dough and brush to edges. Spread about 6 large spoons of cheese mixture on top. Repeat the dough and butter and continue to layer with cheese mixture until 2 sheets of phyllo are left. Add last two sheets on top and pour remaining butter over dough. Bake uncovered in 325 degree oven for one hour. It will get puffy and golden brown, but will reduce down when it cools. (I test for doneness by shaking the pan a bit; if the cheese doesn't move; it's done. If it's getting too dark and the cheese is still jiggly, cover with foil and continue to bake). Cut into squares and serve warm.
Stir milk gradually into egg yolks. Add sugar and salt; cook in the top of a double boiler until mixture coats the spoon. Chill thoroughly. Whip cream to very soft peaks (it won't quite hold its shape). Add pralines, vanilla and whipped cream. Freeze either in an ice cream maker or in the freezer (if using your freezer, stir twice during freezing to prevent large ice crystals from forming).
In large bowl, combine flour, sugar, baking soda, cinnamon, cloves and butter. Saute the apples and raisins in a non-stick pan until the applies are just soft, about 10 minutes. Remove from heat; stir in oil, vanilla and eggs. Stir butter mixture into dry ingredients. Spoon batter into 3 greased and floured 1-pound coffee cans. Bake at 325°F for 1-1/4 hours or until a cake tester or skewer inserted in center comes out clean. cool in cans on wire rack 10 minutes. Remove from cans; cool breads completely. Wrap and store overnight before slicing.
Use mixer and mix the first three ingredients until fluffy. Pour into ready made crust. Refrigerate until firm. I let it set overnight. This can also be made with limeade and/or chocolate cookie crusts.
Heat olive oil in soup pot over medium-high heat. Add onion and saute until soft - about 5 minutes. Add flour and cook for 1 minute. Whisk in broth and milk. Add corn and diced potato. Bring to a boil, reduce heat, and simmer for 10 minutes until potato is cooked and soup is thick. Add shrimp, thyme, salt and pepper. Heat through and serve. Garnish with cheese and chili powder if desired.
Cook potatoes in boiling salt water until tender. Drain and set aside. In saucepan melt butter. Saute onion in butter until soft, stir in flour, thyme, salt and peppr. Gradually add cream, stirringconstantly until sauce thickens. Remove from heat; let cool slightly. Add mustard and mayo, stir until smooth. Place potatoes in 1-1/2qt. Casserole dish. Cover with sauce. Bake @ 350 for 30 minutes. Before serving sprinkle edges of caserole with crumbled bacon.
1. Toss squash and carrots with olive oil. Arrange in baking dish and roast uncovered in preheated 350°F oven for 30 to 40 minutes or until tender. 2. In large soup pot, cook bacon until crisp; remove bacon with slotted spoon and reserve for the soup garnish. Add onions to soup pot and saute in bacon drippings over medium heat until tender, about 5 minutes. 3. Add roasted vegetables and chicken broth to soup pot and bring to a boil; remove from heat. Working in several small batches, blend soup in food processor or blender until smooth. Return to soup pot, bring to a simmer and season with salt and pepper. 4. Serve soup in large bowls garnished with crisp crumbled bacon.
In a small bowl, mix together 1/3 cup of warm water and 3 TBSP of Borax. Stir until dissolved. In a large bowl, mix together the glue, 2 cups of warm water, and a few drops of liquid watercolor (until desired color is reached). Slowly pour the Borax mixture into the glue mixture, stirring with your hand. Lift and stretch the combined mixture until all or most of the liquid is absorbed. Flubber can be used to make Windbreakers by forcing air pockets out of small round containers (yogurt containers work very well). Store in an airtight container. Important: Flubber will wash out of clothes, but it will not come out of carpet or upholstry.
Blend pudding mix with milk by beating with a mixer until thickened. Fold in whipped topping until well blended and set aside. Layer a 9x13" baking pan with one layer of graham crackers. Spoon half of the pudding mixture onto the crackers. Repeat by adding another layer of graham crackers and another layer of pudding. Top with a final layer of graham crackers. For the icing, sift the cocoa and confectioner's sugar until lumps are removed. Place into a small saucepan and add the remaining icing ingredients. Heat all ingredients and stir over moderate heat until dissolved and butter is melted. Pour over graham cracker layer and spread to the sides to cover completely. Refrigerate for 24 hours before serving.
Trip steak of any excess fat or silver skin. Place steak in large zip lock bag. Combine marinade ingredients and pour over steak. Close bag& press out any air. Move steak around in the bag to marinate. Refrigerate over night, or at least six hours. Mix schmear ingredients in a small bowl until smooth. Refrigerate schmear. Bring schmear to room temperature one hour before serving. Prior to cooking, remove steak from marinade& drain well. Grill steak over HOT fire, about 5 minutes a side for rare. Place steak on a platter with the side just off the grill up and IMMEDIATELY top with the schmear. Spread schmear over steak. Let rest 10 minutes before serving. Thinly slice at an angle across the grain. Spoon sauce& juices back over meat when serving.
Rinse rice till water runs clear, drain well. In saucepan place water and rice, cover and cook over low-med flame till water looks evaporated and steam holes appear. Turn of flame -- DO NOT LIFT LID! Leave for 5 minutes then fluff with a fork -- your result will be perfecly cooked rice.
Blend cream cheese with 1/4 cup skim milk on low speed of electric mixer, until smooth. Add remaining milk and pudding mix. Mix 1 or 2 minutes or until smooth. Mix cornstarch in cherry juice until dissolved. Add to cherries and cook until it boils for 1 minute. Remove from heat and stir in Equal. Alternately spoon pudding and cherries into parfait dishes, ending with pudding. Garnish with 2 cherries. Nutrients per serving: Calories 116, fat 3.5gm, cholesterol 14mg, carbohydrate 16g, sodium 304mg. Exchanges: Bread 1/2, milk 1/2, fruit 1/2, fat 1.
Heat the chicken stock in a pan. Add the pasta and cook until just tender - about 8 minutes. Add the chicken and peas and cook for a minute until heated through. Season and then stir through the parsley and serve.
Heat oil in small pan. Saute onion and garlic until golden brown. Add garam masala, curry paste, salt, chilli. Stir for 1 minute, add mushrooms, cover, cook for 1 minute. Add water, bring to boil and stir until thick paste is formed. Stir in cilantro and cream. Serve hot.
Combine the peanuts and cashews in a ziplock bag, whack them with a rolling pin or a pestle (to coarsely'chop' them). Combine honey and sugar in a saucepan, and using low heat, heat until mixture starts to boil. Turn off heat, add chocolate and stir until melted. Add peanut butter, stir until the mixture is smooth. Add the chopped nuts, stir to coat them with the sticky mixture. Drop the nut mixture by teaspoonfuls onto mini paper cups or parchment paper (Work quickly before the glaze sets or you can heat it up on the stovetop to make it more manageable). Chill until set.
Cook spaghetti according to package instructions. While the spaghetti is cooking, heat a large saute pan over medium heat with olive oil. Saute green peppers. Add tomatoes and herbs once pepper softens. Heat until warmed (about 2 minutes). Combine pasta and tomato mixture. Sprinkle cheese on top and fold edges of pasta toward the center. Heat until warm. Transfer to plate, stir, and serve.
Blend cream cheese and mayo until creamy. Add lemon juice, Tabasco, and scallions; mix. Add old bay, salt, pepper and crab meat; mix. Put in baking dish and top with parmesan cheese. Bake at 350 degrees for 30 to 40 minutes, until cheese starts to brown. Can be refrigerated up to 24 hours before cooking.
Bring water to a boil. Add veggie boullion cube. Pour water over textured Vegetable protein granules,mix well then let stand until moistened (approx.10 min.). Boil red potatoes until soft, then drain. Meanwhile, saute Onions, celery, and garlic in oil until the onions are translucent (6 min.). Add TVP, chili powder, cumin, soy sauce, and ketchup and cook over medium heat stirring often until TVP takes on a brown color.(about 10 minutes). Add frozen corn and peas and cook until warmed through. Add potatoes and warm through for a few more minutes.
In a bowl mix together egg and sugar. Add flour, baking powder, salt, apple, and nuts (if using). Fold into a greased pie plate. Bake at 350 for 25-30 minutes. Serve with whipped cream or vanilla ice cream.
Defrost the 2 packages of spinach. Drain any excess water from defrosted spinach. In a large mixing bowl, combine the mayonnaise, sour cream, powder ranch dressing, and bacon bits and stir thoroughly. After mixing ingredients, add the spinach and continue to stir until all of the spinach is completely mixed with the other ingredients. Lay out uncooked flour tortilla and spread mixture over flour tortilla (DO NOT put too much otherwise when rolling the tortilla the excess mixture will spill out!) Roll the tortilla tightly. Continue process until all tortillas are used. Set for 1 hour in the refrigerator. Take out the rolls and cut them into smaller segments. Ready to serve!
Dissolve yeast in warm water. Add sugar, salt, rolled oats, egg, oil and 2 1/4 cups flour. Turn onto floured surface and knead in remaining flour. Knead for a few more minutes. Let rise in warm place for 1 to 1-1/2 hours. Shape dough into balls and place in greased pan. Let rise about one hour. Bake at 350° for 20-25 minutes. Butter tops while still warm.