HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat your oven to 350 degrees F. First take out a skillet and saute ground chicken, onion and garlic. Using a spatula, make sure you break up the chicken making sure there are no chunks. Allow mixture to cook for approximately 5 minutes until it is nicely browned and remove from heat. Add your spinach, salt, pepper and 1/2 of your parm. cheese to the chicken and thoroughly combined. In a bowl, combine your tomato sauce with your herbs, adding additional herbs if you desire. Take our a baking dish and put a thin layer of sauce on the bottom of the baking dish. Place a small amount (about 1/3 cup) of your chicken mixture into your egg roll wrapper. You will want to make a bunched line with the mixture closer to one side of the wrapper, making sure that you are placing it lengthwise down the longer side of the wrapper. Fold the shorter side of the wrapper in (the side that runs lengthwise next to the mixture) completely over the mixture, and then fold over both sides of the wrapper that run the other direction. Then you will want to go to the end with the mixture and start folding (rolling) it tightly to make a cylinder. Make sure that when you come to the end of the last edge, that it is sealed tightly. Place the closed, filled wrappers into your baking dish and top with the remaining sauce and parm cheese. Top with remaining sauce and sprinkle with remaining parmesan cheese and the 1/2 cup of mozzerella cheese. Place your baking dish in the oven and bake for 40 minutes.
Melt 1-2 T. Butter Flavor CRISCO in a large frypan. Brown together the ground beef, bacon & onion until all pink is gone & onion is tender. Drain off any excess fat. Stir in the soup & seasonings. Cook uncovered over med.-low heat for 20 minutes, stirring often. Stir in the sour cream & heat thoroughly, but do NOT boil. Serve over rice or buttered noodles.
Preheat oven to 350°F Prepare and bake cake mix as package directs for 13x9-inch cake. In medium bowl, beat sweetened condensed milk and egg yolks. Stir in lemon juice, lemon rind (optional) and food coloring (optional). Spread evenly over hot cake. Return to oven; bake 8 minutes longer. Cool. Chill. Garnish as desired. Store leftovers covered in refrigerator.
Mix ingredients together. Drop by spoonfuls on greased cookie sheet. Sprinkle with sugar. Bake at 400 degrees Fahrenheit for 12 minutes.
Heat oven to 425, spray oil in 9x13in pan. In med sauce pan, heat and mix shrimp, 3/4 cup enchilada sauce, green chiles, mushrooms, and peppers over med-high for about 5 minutes or until pretty hot, stirring occationally. if you dont use my encilada sauce recipe, add spiceyness to taste. (red pepper flakes, jalapenos ect.). while shrimp mix is heating, place 1/2 cup enchilada sauce in bottom of baking pan and place 4 tortillas (I cut a couple in half and place against edges to cover more of the surface area!) spread the can of beans over the tortillas. spoon 1/2 of the shrimp mix over the beans in the baking dish, sprinkle half of the green onion over the shrimp mix, cover with or 4 more torillas (they will overlap) and spoon rest of the shrimp mix over the tortillas. top with remaining tortillas (I cut them into quarters and just lay them out evenly) and pour remaining enchilada sauce over entire dish! cover with foil and bake 20 minute. after 20 min, uncover, top with cheese and sprinkle remaining onion over cheese and bake 5 more minute Enjoy!
Heat oven to 425°F. Grease cookie sheet. Mix all ingredients except Maple Glaze until soft dough forms. Turn dough onto surface dusted with Bisquick; roll in Bisquick to coat. Shape into ball; knead 10 times. Pat dough into 8-inch circle on cookie sheet (if dough is sticky, dip fingers in Bisquick). Cut into 8 wedges but do not separate. Bake 11 to 13 minutes or until golden brown (I find I need at least 13 minutes in my oven or the insides are still gooey). Carefully separate wedges. To make glaze, beat all glaze ingredients until smooth. Drizzle scones with glaze. Serve warm.
Crust: In a bowl ,mix first 4 ingredients together. Cut in butter until fine crumbs form.Stir in egg yolk, vanilla and almond extracts and chopped almonds; mix well. Press into a 9 or 10 inch springform pan and bake in a 325°F oven for 15 minutes. Let cool. Filling: Cream sugar and cream cheese with a mixer. Add eggs,vanilla and almond extracts. Beat until smooth. Pour onto cooled crust and bake in 350°F oven for 40 minutes or until center is set. Let cool. Topping: Mix sugar, cornstarch and water in saucepan. Bring to a boil, stirring constantly. Add fruit and lemon juice and continue cooking and stirring until thickened. Let cool, pour over entire cake or just a cake slice.
Dredge meat in flour; brown in hot oil over medium heat. Sprinkle with all seasonings. Add onion and 1/2 cup water. Cover; simmer 1 1/2 hours until tender. Add second 1/2 cup of water during cooking. (I usually add more water, until it gets to the consistency that I want.).
Melt 1/2 oz. Beeswax and 1 oz. Jojoba in a double boiler. When melted take off the stove, add the Shea butter and the Orange essential oil. Stir until melted and pour immediately into lip balm tins or lip balm tubes. For a double boiler, try a Pyrex measuring cup rested in a soup pot filled half way with water.
Mix all together in a mug and microwave for 1 min 40 sec! for frosting just mix together as well. spread muffin with with frosting. YUM! tip: if you forget to get your cream cheese out to soften, microwave it for about 15 seconds and it wiil work fine. There are approx 25 carbs in this.
Combine all ingredients in a saucepan over medium heat and whisk until smooth. Bring to a simmer, stirring frequently. Turn heat down to medium-low and simmer for 3-5 minutes, until thick. Continue to stir often. Remove from heat and allow to cool.
In large bowl, mix shredded lettuce and scallions. Add shrimp and toss. Mix black pepper with mayo and stir into lettuce mixture, stirring gently to combine all. Refrigerate for 1/2 hour, stir again and serve.
Wash and dry the chives, snap off ends about 2.5 cm (1 in) or so from the end of the stem, then cut the chives into finger-lengths. Heat the oil in a wok and quickly stir-fry the chives for a minute on medium-high heat. Add oyster sauce, water, cornflour and sugar mixed together, stir until boiling and thickened, and serve at once.
Combine marinade and mix well. Place chicken in baking dish or in a ziplock bag Add marinade. Marinade 2 hours in fridge, turning every 1/2 hour. Place chicken on grill and baste frequently with marinade.
Place all ingredients in your machines fully assembled pan, in the order specified by your machines manufacturer. Select the basic or white cycle and press start.
In a large serving bowl comine all ingredients except crab and basil; mix well. Gently fold in crab. Season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes but up to 24 hours. Toss once before serving. Garnish with basil.
Combine butter, sugar, egg, vanilla and rum extract in large bowl. Beat at medium speed, scraping often until creamy. Reduce speed to low, add flour and nutmeg. Beat until well mixed. Fill cookie press. Press dough 1 inch apart on to ungreased cookie sheets. Bake at 375 for 6-10 minutes or until edges are lightly browned. Stir together the glaze ingredients. Add additional rum or rum extract/hot water to desired glazing consistency. You can microwave the glaze for a few seconds to make the glaze more fluidy. While still warm, brush the tops of cookies with glaze. Sprinkle with candies if desired.
Pre-heat BBQ grill to medium temperature. Place butter, garlic, lemon juice and chili flakes into a cup and pop into microwave for 20 seconds or so until butter has melted. Place lobster tails onto BBQ, pour butter mixture over the top and cook around 10 minutes until done, turning half way.
Mix onion, jalapeno, lime juice, red wine vinegar, cilantro, salt and. garlic powder into small mixing bowl. Puree 1/3 of tomatoes in a blender. Coarsely chop remainder of tomato in the blender. Pour the tomato into mixing bowl. Mix well. Refrigerate. Serve after one hour.
Bring the water or stock to the boil in a large saucepan over a high flame. Add the chicken and return the liquid to a boil, skimming the surface as necessary. Crush half the ginger and one scallion with the flat side of a cleaver or a heavy object, then add to the pan with the chicken. Reduce the heat and poach the chicken for 10 minutes. Remove the chicken from the cooking liquid and allow it to cool; reserve the cooking liquid. The chicken should be about three-quarters cooked. When the chicken is cool enough to handle, remove the flesh from the carcass and cut as far as possible into bite-size strips, along the grain of the meat. Do not discard the skin. (The bones and scrappy pieces of meat can be returned to the cooking liquid and made into stock.). Cut the fresh chile in half lengthwise and discard the seeds and pithy part, then cut into very fine slivers about 1 1/2 inches long. Peel the remaining ginger and cut it into slices and then slivers similar to the chile. Cut the green parts of the remaining 2 scallions into slivers of a similar length; set aside. Heat the wok over a high flame until smoke rises, then add the lard or peanut oil and swirl around. When the oil is warming up but before it is smoking hot, add the fresh chile and ginger, along with the dried chiles and Sichuan pepper (if using), and stir-fry until fragrant, taking care that the seasonings do not take color or burn. Add the chicken and continue to stir-fry. Splash the Shaoxing wine around the edges of the chicken. Add the vinegar, Sichuan pepper oil (if using), and salt to taste. Add up to a cup of the chicken poaching liquid (if the chicken is very juicy, no additional liquid will be necessary), bring to a boil, and then turn the heat down a little and simmer briefly to allow the flavors to penetrate the chicken, spooning the liquid over. Add the potato flour mixture to the liquid and stir as the sauce thickens. Throw in the scallion greens and stir a few times. Remove from the heat and stir in the sesame oil. Serve.
Brown ground beef and drain. In a 9x13 pan,add the butter, then the meat. Top with half the onion. In a bowl add soup,cheese, and milk;cook in the microwave until cheese is melted. pour 1/4 of mixture over meat and onions. Top with potatoes and rest of onions. Pour remaining soup over all. Bake covered with foil at 350 for 2-2 1/2hrs; uncover for the last 30 min.
Toast bread just a little bit. Spread them with Nutella. Combine nuts and sugar. Layer bananas on top of Nutella. Brush bananas with melted butter and top with sugar nut mix. Broil for 30 seconds. Garnish with cocoa powder and chocolate curls.
Heat oven to 350 degrees. In a small bowl, whisk together eggs, milk and vanilla. In a medium bowl, sift together flour, salt, baking powder and cinnamon. Add sugar and coconut, and stir to mix. Make a well in the center, and pour in egg mixture, then stir wet and dry ingredients together until just combined. Add butter, and stir until just smooth - be careful not to overmix. Butter and flour a 9x5-inch loaf pan, or coat it with a nonstick spray. Spread batter in pan and bake until a toothpick inserted into the center comes out clean, anywhere from 1 to 1 1/4 hours. Cool in pan five minutes, before turning out onto a cooling rack.
Blend bisquick mix and cream. Roll out to fit a 9-inch pan. Brown onions and meat, drain if necessary. Add salt, pepper and 1 T of bisquick mix. Spread into lined pan. Beat eggs slightly and blend with cottage cheese. Pour over meat and sprinkle with paprika. Bake 30 minutes at 350 degrees.
My last ant invasion was going on for several days when I'd finally had it! My ant problem was on the kitchen counter, so I pulled all the appliances off and sprayed the entire area with Glass Plus, to kill whatever ants were there presently and also to be sure (once again!) that there was nothing there to attract them, like crumbs, spills, etc. I then sprinkled about 2 tsp of quick cooking oats into a small mound on the back corner of the counter, where it meets the stove. This seemed to be where they were coming in: the back wall behind where the counter meets the stove. (Apparently they take the oats back to the nest, the ants feast on them and then die because they can't eat foods that expand.). Place your oats or grits as close as possible to where you think they're coming in from. You don't want to attract them so they'll stay around! You want them to grab some food and take it back to the nest immediately. Then, I took a bottle of cinnamon (the dollar store kind -- not an expensive brand) and sprinkled it all across the back of the counter (stopped at the oatmeal) and then sprinkled it down into the crack between the counter and stove. Apparently, ants don't like cinnamon and they won't cross a line of cinnamon. I have no idea why they won't, but I made sure to sprinkle an unbroken line (until I got to the oatmeal). After doing all of the above, place your appliances back where they were (check for any ants on said appliances first). My counter is small, so the appliances cover the cinnamon line and the kitchen smells nice! Right after I completed the above process, there were a couple hangers on, but I shot them with Glass Plus and wiped them up. I'm assuming they were already "over the line" somewhere I didn't see them or they rode over on my appliances. It's now been well over 24 hours and I haven't seen one ant on the counter or on the side of the stove. I'm leaving all as is for a few days and then I'll clean up the cinnamon and oats. Hope this works for you!
Combine all ingredients in a bowl. Mix well. Store in an airtight container in a cool, dark place.
*NOTE: For best results and to save money buy sesame seeds at a natural food store in bulk bins or at Asian markets where sesame seeds are sold in larger packages. This is a much less expensive way to purchase the seeds than buying sesame seeds sold in small spice bottle sizes. Also, keep sesame seeds in tightly covered container if not preparing tahini soon as they can go rancid quickly. In clean, dry, large skilllet on low-medium to medium heat lightly toast the sesame seeds. Stir constantly being sure that seeds do not burn. Remove skillet and turn down heat if sesame seeds start to smoke. Toast for about 6-8 minutes then set seeds aside to cool completely. You'll know the seeds are done when they have a subtle fragrance. Set seeds aside to cool slightly. In blender fitted with steel blade or in a food processor, blend cooled seeds in two or three batches adding approximately 2 tablespoons of oil for each batch. Cover blender or processor and blend sesame seeds and oil. If appliance labors, add more oil, a little bit at a time. The tahini should have the consistency of thick nut butter and will be very oily. There will be some whole sesame seeds that wil not blend, which is okay. Scrap down sides of appliance frequently so that seeds blend well. Continue in same way for each batch of sesame seeds. Transfer tahini to airtight container and refrigerate up to three months. Yield is estimated.
Line a 9-inch Pyrex dish in aluminum foil and set aside. In a two quart heavy bottom pot, melt butter over medium-high heat. Add sugar and evaporated milk and blend well into butter. Bring to a rolling boil, reduce heat to simmer and cook approximately five minutes stirring constantly. Be careful not to scorch butter as mixture will caramelize. Remove from heat and using a large cooking spoon, stir in morsels, vanilla, marshmallow creme, praline liqueur and pecans, whipping constantly. Stir until mixture becomes creamy and slightly thickened. Pour into the Pyrex pan and allow to cool. Cut fudge into 1-inch squares and serve.
Combine all ingredients, except tortilla, in crock pot. Cook on LOW setting 6-8 hours. Shred chicken; spoon onto warmed tortillas and roll.
Put oil in a hot pot and add onion, bell pepper, salt, pepper and garlic. Saute 2 minutes. Add broth and corn. Bring to a boil. Add spinach and wilt. Serve.
In a covered medium saucepan, cook carrots in a small amount of boiling water about 15 minutes or until very tender. Drain. Meanwhile, in a small skillet, cook onion and garlic in hot oil until tender. Stir in curry powder and cumin. Transfer carrots and onion mixture to a food processor; add white kidney beans and salt. Cover and process until smooth. Transfer to a serving bowl; cover and chill for 4 hours to 3 days. Tote spread, vegetable dippers (if using), and sliced green onion (if using) in an insulated cooler with ice packs. Tote crackers, melba toast, and French bread slices (if using) in an airtight container. To serve, garnish with green onion. Serve with crackers, melba toast, toasted French bread slices, or vegetable dippers. Makes 3 cups spread.
In a large skillet coated with nonstick cooking spray, cook turkey until no longer pink; drain. In a large saucepan, combine flour and milk until smooth. Bring to a boil, cook and stir for 2 minutes or until thickened. Stir in vegetables and turkey. Transfer to a greased 8-inch baking dish. Separate biscuits; place over turkey mixture. Bake at 400 degrees for 12-15 minutes or until biscuits are golden brown. Let stand for 5 minutes before serving.
Whisk the oil, applesauce, and sugar together. Beat in the egg whites and vanilla. Sift the flour, salt (just 2-3 shakes), and baking powder together. Gradually beat it into the batter. Grease an 11 x 7 baking dish with cooking spray and lightly dust with flour, pour the batter into it and smooth it out before putting it in the oven. Bake at 350F for 20-25 minutes or until a knife/cake tester comes out clean in the center. Wait for it to cool before frosting. Can be cut into about 3 rows of 4 pieces.
Preheat oven to 300 degrees. Spray a large baking sheet with cooking spray. Combine oats, nuts, maple syrup, salt, cinnamon and the raisins, if using. Spread mixture onto baking sheet and bake until golden brown, stirring occasionally for about 30 minutes total. Cool completely, then store in refrigerator in an airtight container. *Serving size is 1/2 cup.
1. Preheat oven to 400 degrees. 2. Mix flour, bran, sugar, baking powder, and salt. 3. In a separate bowl, combine vanilla, egg whites, skim milk, applesauce, and orange rind. 4. Gradually mix in dry ingredients. Fold in raspberries. 5. Bake for 20 minutes.
Cook bacon in a large skillet over medium high heat until fat is reduced and the bacon is almost crisp. Drain renderings and reduce to medium. Add maple syrup and whiskey and cook until liquid thickens (about a minute). Serve with ANYTHING - but it's super awesome with french toast -- .
In large saucepan, cook onion & garlic till tender in oil-do not brown. Add UNDRAINED tomatoes & oregano & basil. Bring to a boil; reduce heat. Simmer, uncovered about 3 minute. Meanwhile, place tofu in food processor or blender-process until smooth. Add to tomato mixture. Stir in cooked rice, spinach, HALF of swiss, salt & pepper. Lightly grease (olive oil pam works well) an 8x8-inch or 9x9-inch casserole. Spoon in mixture & top w/ remaining cheese & a Tbsp or 2 of sesame seeds. Bake, uncovered at 350°F for 30-40 minute.
Heat butter in a medium to large saucepan until melted. Add rice and toast for a minute or so until the butter has been absorbed. Add cumin, Cajun seasoning (if desired), and 1/2 teaspoon of the lime juice. Continue to cook, tossing rice constantly so it does not burn, until the rice absorbs the lime juice. Add the remaining lime juice and the soy sauce and repeat this process. When all liquid has been absorbed, add the chicken broth. Bring to a boil, stirring constantly so rice does not stick together. Reduce to low, cover, and let simmer for 25-30 minutes, or until all of the chicken broth has been absorbed by the rice. Serve hot.
Pre heat broiler. In bowl mix tuna, green onions, chipotle peppers, roasted garlic, mayonnaise, and cheese. Slice rolls in half-length wise and divide tuna mixture, being sure to spread out evenly. Broil 3 to 5 minutes. Cheese should be melted and edges of bread toasted. Put 1/4 cup arugula on two of the halves and top each with remaining two halves. Enjoy while still nice and warm.
Preheat oven to 325°F. Heat sugar in a heavy saucepan over medium heat, stirring constantly until sugar is caramel-colored. Quickly pour into a 9-inch pie dish. BLEND sweetened condensed milk, eggs, and instant coffee granules in a BLENDER until smooth. Pour into pie dish over caramel. Cover pie dish tightly with foil. Place pie dish into a larger container; pour in warm water to 1-inch depth. Bake at 325F for 55-65 minutes, or until a knife inserted near center of dish comes out clean. Remove flan from water; cool. Chill for 4 hours. NOTE: Cook time is chill time! Run knife around edge of pie dish. Invert serving plate over pie dish; turn over; shake gently to release flan. Serves 8.
Bring 1 cup sugar, margarine and vanilla to a boil in saucepan; remove from heat. Combine 1/2 cup sugar and cinnamon in plastic bag. Shake one third of the biscuits in cinnamon sugar to coat. Arrange in well-greased tube pan. Drizzle 3 tablespoons syrup mixture over biscuits. Repeat with remaining biscuits. Drizzle remaining syrup over top. Bake at 350 degrees for 30 minutes. Cool for 5 minutes before inverting on serving plate .
Take your chicken, you may wish to buy split or you will have to split them yourself and clean very well, I cut any fat off and remove all skin, this is optional to you but I find it does make a difference. After cleaning your breast set them aside in the refrigerator and turn oven to preheat at 350°F While the oven is preheating you will need to get out your block of cheddar cheese and start cutting it into strips, keep them the length of the block but make them thin enough to pack into the split breast as you will place a few in each one. After doing this you need to take your block of cheddar, you may use sharp, and cut it into small blocks so you may melt on the stove top or microwave if you wish (I use the stove as you must constantly stir). After done please take your breast out and open them up as wide as you can then place two or three pieces of the chipped beef in each one with the beef open up. Once done please take your slices of cheese and place inside along in a row until you find it looks cheesy enough for you or until closes comfortably. I have tied this before so you may wish to as well. Take a casserole dish and put your olive oil in the bottom and let it lightly coat, as it would prevent sticking from cheese but puts a hint of taste as well. Put your chicken in casserole dish and Place in the oven. Now get ready to prepare your sauce :-) Take a 4 quart pot and place your cream cheese in, over medium heat stir constantly. When it is melting good start adding your pre-cut blocks of sharp cheddar. As it starts to get a medium orange look at the time on your chicken and at this point your sauce will be done once all is melted. Please note that once you start your sauce it will be finishing about the same time as your chicken and may be turned down if needed be but caution quick burning on it.
Toss together arugula, lemon juice, and salt in a bowl. Drizzle with oil and toss to combine well.