HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut chicken into 1/2 inch strips. Lightly coat a non-stick skillet with non-stick cooking spray (or lightly grease with a small amount of cooking oil); cook chicken in skillet until just done. In large skillet, combine rice pasta mix and 2 tablespoons margarine. Saute over medium heat until pasta mixture is golden brown, stirring frequently. Slowly stir in 2 1/4 Cups water and special seasonings; bring to a boil. Cover; reduce heat to low. Simmer 15-20 minutes or until rice is tender. Let stand 3 minutes. With a wire whisk, blend and heat the soup, adding the milk gradually. Add the cheese and stir until melted. Add the chicken and heat through. Serve the creamy chicken over the rice. You may add spices, if desired, perhaps a little cayenne pepper.
mix eggs and milk. cook sliced mushrooms in small pan. add onion and garlic to mushrooms. melt margarine into frying pan or skillet, then pour eggs into it. let cook for a moment. add cheese and cooked mushrooms to one side of egg. when firm on bottom, flip other half of egg over the mushroom filling. cook, then serve.
Preheat oven to 350 degrees. Melt butter in large saucepan over medium heat, add onions and cook until tender. Add water, evaporated milk, soup, rice, and cheese. Cook until cheese melts. Add broccoli. Put mixture into casserole. Bake at 350 degrees for 50 minutes. Top with buttered crushed saltines and bake for another 5 minutes, or until topping is crunchy.
Boil your cut potatoes in water for about 10 minutes or until cooked through. Add Oilve Oil to large sautee pan (enough to coat). Add garlic and bay leaves to infuse the olive oil. Constantly swirl bay leaf to get the flavor through out the oil. Add the drained can of green beans and sautee (these will not brown, just want to coat the green beans in the garlic and bay leaf oil for taste) and warm them. After potatoes are cooked and drained add to oil/green bean mixture. Add cracked black pepper throughout dish. Toss and add to seperate serving bowl. Delicious! In my personal use, I add A LOT more garlic and bay leaf. Depending on how much you like the flavor, you should do the same. I have also added other herbs but the garlic and bay leaf are my favorite. If you're not counting calories, you can always drizzle more olive oil to make the dish tastier, either during the sautee or after!
Place all ingredients except slice almonds and icing sugar in a bowl. Note: If you don't have buttermilk, put 2 teaspoons of vinegar in the measuring cup and fill to one cup with regular milk. Mix at low speed until all ingredients are moistened. Scrape down bowl. Turn mixer to high and beat for 3 minutes. Pour into a greased and floured 9" by 13" pan and sprinkle with the almonds. Bake at 350F for 30-35 minutes. Sprinkle with the icing sugar. (I use my tea strainer to shake the sugar over the cake. Just put the sugar in the strainer and tap it.).
In an electric mixer beat the egg yolks with the sugar, until foamy. Add the vanilla and cheese and mix well. Add the whipping cream and whip until the mixture resembles a custard. Add the Tia Maria one cap full at a time and mix, Taste and add more if needed . Set aside. Heat the milk in the microwave until warm. Dissolve the coffee ( it's up to you how strong you want it) Add a little bit of the Tia maria (1/2 a cap full or more to taste). In a shallow bowl pour the coffee. Working quickly dip the lady fingers into the coffee mixture and place it into a dish which you will serve the tiramisue. Line the bottom with ladyfingers to form a layer. Spread 1/2 of the cream mixture over the top to form a custard layer. Repeating the ladyfingers layer. ETC. Until the dish is full. Put a big custard layer over the top and refrigerate the cake at least 48 hours or 2 days. Before serving sprinkle shaved chocolate or powdered chocolate all over.
Place a slice of swiss cheese on each chicken breast. Wrap each breast with a slice of bacon. Place them inside your slow cooker and set on low for 6-8 hours. *No liquid is necessary as the chicken will produce enough on it's own to keep from burning.
Combine graham cracker crumbs, sugar, and butter; press mixture into the bottom of a 10" springform pan; set aside. Blend cream cheese and sugar together (in a food processor or with a medium-speed electric mixer) until smooth; add eggs one at a time, blending well after each addition; add sour cream, lemon juice, and vanilla; blend well; pour filling over the crust and spread evenly. Lay a sheet of aluminum foil that has been bent up slightly to form a "foil tent" over the top of pan and not touching cheesecake (this is to prevent overbrowning) then bake at 350° for 1 hour and 15 minutes (remove foil tent after 50-55 minutes) or until top is set. Combine sour cream and sugar; remove cheesecake from oven and immediately spread sour cream mixture over its top; return cheesecake to oven for 5 minutes to set topping; remove from oven. Cool cheesecake on wire rack; cover and refrigerate to chill thoroughly. Just before serving remove sides of springform pan and transfer cheesecake to serving platter; garnish cheesecake with berries (we like chilled cherry pie filling on top) and serve. OPTIONAL: Just before pressing the graham crust into the bottom of the springform pan, spray the pan's inner sides with a little no-stick cooking spray, sprinkle a spoonful of combined graham cracker crumbs and sugar into the pan, then tilt and spread that mixture around so that it sticks to the coated sides and later adds to the visual appeal of your finished cheesecake.
Cook and crumble the hamburger until it's done and then transfer to your crock pot. Add your cream of soup and stir into hamburger. Add half the bag of hash browns and stir. Add your top the tater or sour cream. Add the rest of the potatoes and stir. Let cook on high for about 1 hour and then add the cheese. Then let cook on low for 1-2 more hours.
Heat oven to 325°F Lightly brush a 2 1/2 quart casserole dish with some butter. In a large bowl, beat eggs and then add the two corns. Add the remaining butter, onion dip and pepper. Beat well until blended. Pour the mixture in the greased pan. In another bowl make the corn muffin mix according to the directions and then pour over the corn mixture or you may blend it into the corn mixture, whichever is preferred. Bake for 45 minutes to an hour; until pick comes out clean. You can also leave out the onion dip if you don't have it and add a little minced onion. It doesn't taste as good, but it isn't bad by all means!
Rehydrate the yeast in sugar and water mixture for about 10-15 minutes until the yeast bubbles. Sieve flour. Mix all other ingredients. Add rehydrated yeast mixture. Knead into dough. Done!
Pre-heat oven to 350 degrees F. Grease a 9" spring-form cake pan. In a mixing bowl, beat the eggs; add the oil and beat; add the brown sugar and beat until smooth. Beat in the yogurt, vanilla, cinnamon and spice. Add in the baking mix and beat until combined. (The batter should be a bit thicker than wheat flour batter.). Add in the coconut, carrots, raisins, and nuts; stir with a wooden spoon to combine. Spread the batter evenly in the cake pan; and place the pan in the center of a pre-heated oven. Bake until the cake is firm, and a wooden pick inserted into the center emerges clean, about 40-45 minutes (or longer if necessary). Cool on a wire rack and frost with cream cheese icing. For cream cheese icing, beat the cream cheese and butter until fluffy. Add the vanilla. Add the powdered sugar a cup at a time; squeeze a little lemon (or other citrus) juice into the frosting and beat until smooth. Add more sugar or juice as necessary. Frost cooled cake.
Stir water, salt, and pepper together in small bowl, til salt dissolves. In a large skillet, heat oil over medium high then add the broccoli stems in an even layer. Don't stir for about two minutes until they get light browned. Add the florets and toss to combine and don't stir for another two minutes, until they just begin to brown. Add water spice mixture and cover pan with lid, cooking for two minutes. Uncover and cook until desired doneness. Note: I eyeballed my broccoli measurements and it worked fine. I did add a little water to mine.
With a whisk, blend milk, egg, Cognac and sugar until combined. Add flour and blend until smooth. Preheat oven to 350 degrees F. Arrange apricots in a buttered 3 cup shallow baking dish (I use a quiche dish). Pour custard mixture over and bake for 30-35 minutes or until golden and puffed. Let cool for 5 minutes. Dust with icing sugar and serve warm.
Place potatoes in a 2L casserole dish. Sprinkle corn over top. Spread hamburger (raw) on top. Mix garlic and oregano into tomato sauce and pour over hamburger. Cover and bake for 1 hr at 350F.
Cut smoked sausage in half, lengthwise, and then chop in 1/2 again. (If uncooked, first cook according to package directions until SLIGHTLY browned.). Put cooked cauliflower into 2 quart casserole dish. Add cooked meat and mix. Melt all remaining ingredients (using 1/2 of the shredded chedder cheese) except for paprika in a saucepan over medium heat until warm, melted and smooth. (Use a wisk and stir constantly.). Pour cheese sauce over cauliflower and meat. Sprinkle remaining shredded cheddar cheese on top, and then sprinkle paprika evenly over the top. Bake in preheated 350 degree oven for 35-45 minutes (watch-just until golden brown on top).
Heat a wide saucepan or frying pan over a medium heat and add half the extra virgin olive oil. Add the garlic, chilli and capers and fry gently for a minute or so. Add 2 handfuls of the rocket, the lemon zest and a good squeeze from half the lemon (you dont need all of it)and add half of the nutrional yeast, then remove from the heat. The rocket will wilt from the heat - mix it well with the garlic, chilli and capers. Meanwhile, cook the spaghetti in plenty of salted boiling water, according to the packet instructions, and drain. Toss together with the rocket and chilli sauce. Season well with salt and pepper and serve with some of the reserved fresh rocket with more nutritional yeast and olive oil on top.
Preheat oven to 350°. In a large mixing bowl, combine flour, sugar, soda, cinnamon and cocoa. Add pumpkin, oil, eggs, vanilla and blend well. Pour into greased and floured bundt pan or ring mold and bake 40-50 minutes. Frost with creamy chocolate frosting if you like.
Preheat oven to 350 degrees. Pound chicken breasts carefully between pieces of wax paper to flatten. Dip breast pieces in lemon juice. Combine cream cheese, onions, tarragon and salt; place about 2 tablespoons of this mixture on each piece of chicken. Roll and wrap with a slice of bacon. Secure with a toothpick or skewer. Place in baking dish coated with non-stick spray. Bake, uncovered for 40 to 45 minutes.
Cook the pasta according to package directions. In a large sauce pan, melt the butter on a low heat. Add in a little flour, enough to make a paste (turn down the heat--flour/butter mixture burns quickly). Add the evaporated milk and keep stirring, on a low heat until this mixture thickens---you can add more flour if it's not thick enough. Then, add in all the dry spices, and keep stirring. Cut the cheese into small little cubes and then add it to the mixture, still on a low heat and keep stirring. Meanwhile, in another sauce pan, add 2tbs of butter and melt on a low heat. Once the butter is sizzling, add in the bread crumbs and saute lightly. Beat the egg and add it to the bread crumbs (You want the bread crumb topping to hold together) Once that happens, let it sit with foil . Meanwhile, if the cheese is thoroughly melted, put the pasta in an oblong baking dish, and pour the cheese mixture over the pasta. Bake the macaroni & cheese (covered with foil) for 30 min on 325°F Remove the foil and with a spatula slip the bread-crumb topping over the Mac & Cheese. For 10 min more, uncovered continue baking, but keep checking. You just want the bread-crumb topping to be lightly brown!
Cook zucchini in salted water just until tender, drain and cool. Beat eggs and mix all ingredients except butter and bread crumbs. Add zucchini. Pour into a well buttered (or spray with Pam) 2-quart casserole dish. Top with crumbs and dot with butter. Bake uncovered at 325F for 30 minutes.
In a saucepan combine brown sugar and water. Simmer gently on low heat until mixture forms a thick syrup. Have a cup of cold water ready. Drop a little of the boiling syrup into it. When the syrup can be gathered up in the fingers as a soft ball, remove the saucepan from the heat. Stir in coconut and lime juice immediately. Turn out on a lightly buttered platter and spread to cool.
Cook pasta according to package directions. Set aside. Brown ground beef in a non-stick pan over med-high heat. Set aside. Pre-heat oven to 350°F In a large bowl, mix together 6 oz of the grated cheddar with the penne, tomato sauce, red pepper, and beef. Spread in a 9 x 13 inch casserole dish. Top with the rest of the cheese. Bake in oven for about 30 min, or until bubbly. Let cool for 5 minutes. Cut and serve.
Place steaks on a platter and sprinkle with half the dry mustard; pat the steaks with the flat part of a fork to spread the mustard evenly over the meat. Sprinkle the steaks with half the Worcestershire sauce, then squeeze half the lime over them; pat with the fork. Season the steaks generously with salt and pepper. Turn the steaks over and spread with the remaining mustard, Worcestershire sauce, and lime juice, and more salt and pepper, patting with the fork. Let the steaks marinate for 15-20 minutes while you preheat the grill. When ready to cook, oil the grill grate. Place the steaks on the hot grate and grill, turning with tongs, until cooked to taste, 4-6 minutes per side for medium rare; do not rotate steaks here, if you do, you will jar off the mustard mixture. Transfer the steaks to a platter and let stand for 3 minutes. Thinly slice the steaks on the diagonal, as you would London broil. Let the slices marinate in the meat juices for a minute or two, then serve immediately.
save egg whites for glaze. place each egg yolk in small bowl.like a teacup. add a few drops of food coloring, mix well.colors will be strong. for lighter more translucent colors, add water.dip paintbrushes into cups, paint cookies that are on the cookie sheet.already cut. allow colors to set -- before baking. immediately before placing cookies in oven.brush with egg whites to glaze:
In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Stir in pineapple and lemon juice. Fold in the bread cubes. Pour into a greased 13x9x2 casserole dish. Bake, uncovered, at 325 degrees for 35-40 minutes or until set.
in a large skillet, heat oil over medium heat then add mushrooms, onion, and garlic. let cook for 2 minutes or so. season chicken with salt, pepper, cumin, and cayenne- add to skillet, cook until chicken is brown on all sides. add salsa and rice stir frequently while the chicken continues to cook. Add chicken broth a little bit at a time, like you're making risotto(you probably won't need the whole amount of chicken broth because the rice is already cooked- the amount you need depends on what kind of salsa and rice you use). When chicken is cooked through and the surrounding rice is creamy, turn off heat and stir in cheese. Top with some chopped cilantro or parsley for a pop of color.
In a pan,place the cream,sugar and a pinch of salt and bring to a boil.when just boiling remove from heat. Add the butter and chocolate and stir till creamy and smooth and all the chocolate has dissolved. When slightly cool add the milk and mix till shiny and smooth. pour into tart shell and tap lightly to spread it evenly.let cool for a couple of hours,preferably in the fridge. Serve with cream and fresh summer fruits. ENJOY! AS IT IS REALLY SINFUL -- :). NOTE:there will be some of the ganache left depending on the shell size,so the remaining can also be eaten with fruits or if feeling a bit naughty,just eat it yourself -- .
In a mixing bowl, add cheese, yogurt and honey. Using an electric mixer, beat at high speed until light and creamy. Stir in lemon zest. Layer lemon cream and blueberries or raspberries in dessert dishes or wineglasses. Garnish with a sprig of mint.
Mix first four ingredients in a small bowl. In a separate bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Stir in cooled chocolate. Fold in almond mixture until thoroughly combined. Cover and refrigerate until dough is firm; about 10 - 20 minutes. Preheat oven to 350°F Line 2 baking sheets with parchment paper. Place icing sugar in a bowl. Scoop dough with a tablespoon and roll into balls. Coat with icing sugar. Place on baking sheets. Bake 12-14 minutes. Remove sheets from oven and leave for 2 minutes. Cookies will set up a bit firmer as they sit. Remove to a rack to cool completely.
Stir all ingredients together in a medium sized saucepan. Heat the mixture until hot but not boiling. Reduce the heat to a simmer and cook for 10 to 15 minutes, stirring often. The pudding will be thick and creamy. Don't cook until dry because it will thicken a bit more when cooled. Divide between two ramekins. Serve warm. Makes two 1/2 cup servings.
Heat oven to 375°F Arrange chicken, skin side-up, in cingle layer in shallow casserole dish or 11x7-inch baking dish. Combine remaining ingredients except noodles in small bowl; mix well. Brush 1/3 of honey mixture over chicken; bake 15 minutes. Brush remaining honey mixture over chicken; bake 10 - 15 minutes more, or until juices run clear. Transfer to serving platter. Serve with noodles.
In a deep frying pan/skillet, on a medium heat, add the butter and oil. Add the shallots and fry until softened. Add the garlic and stir for 1 minute. Turn the heat up to the highest. Add the beef and cook until opaque. Add the mushrooms and stir for 1 minute. Add the brandy, let it warm through for about 20 seconds, then set a light to it and allow the flames to subside on their own. When the flames have gone out completely, add the mustards and cook for 1 minute. Add the soured cream and parsley and season with salt and pepper to your taste.
Preheat oven to 375 degrees F. Grease and flour a 9 inch tube pan. In a large bowl, cream butter and sugar. Add one cup of the flour and mix it in well. Add the eggs and almond flavouring. Fold in the remaining flour and coconut. Bake for 1 1/2- 1 3/4 hours watching it carefully. Remove from pan and let sit on the counter while you mix the glaze ingredients together. Brush glaze on hot cake until it sinks in. Cover the cake loosely with foil and don't serve it for at least another 24 hours. Slice this rich cake into thin slices.
Preheat broiler. Arrange crackers on broiler pan. Mix sauce with zest and scallions. Dot crackers with sauce and top with folded turkey and Brie. Place under broiler to melt Brie. serve warm.
Preheat oven to 350 degrees. Combine flour, baking powder, baking soda, salt and cinnamon in a medium bowl; set aside. Beat margarine and sugar in large bowl until light and fluffy. Beat in eggs. Beat in bananas, sour cream and vanilla until blended. Add flour mixture; beat until just blended. Stir in nuts. Pour into 9 x 5-inch baking pan coated in cooking spray. Bake for 55 to 65 minutes or until toothpick inserted in certer comes out clean. Cool in pan 10 minutes.
Put all ingredients in a blender. Begin briefly on ice crusher mode to break up the strawberry and peas--I wouldn't go beyond 30-45 seconds. After frozen items are broken up, add the spices. Feel free to experiment with whatever flavors strike your fancy. Switch to pulse mode, and then alternate between pulse and blend until the drink is thick enough to suit. When done, pour soup into a bowl and garnish with flax seeds(they can be sprinkled on top, or mixed in thoroughly for an added crunch). The ingredient amounts are approximations, so feel free to add a little more of this or a little less of that if it seems necessary. If you want a more substantial soup, want increase fiber intake, or accidently added too much liquid, try adding a tablespoon or two of ground flax seeds during the pulse & blend stage.
Preheat oven to 275 degrees. Mix together dry ingredients, then add water. Spread mixture on cookie sheet on silicone baking mat. Cover with waxed paper and roll or pat out to even thickness -- thinner is better, but thickness must be uniform so that edges do not overcook. Score into squares using a pizza cutter. Bake for about 1 hour, until crispy. Crackers will continue to crisp as they cool. Allow to cool, then break apart on scores.
Melt butter in large skillet on medium heat. Add sugar; cook until melted, stirring occasionally. Reduce heat to low. Gradually add sour cream; cook 1 minute Cut bananas in half lengthwise and crosswise creating 4 half slices each. Add banana slices, cut sides down. Cook 1 minute or until bananas are evenly coated and tender, basting occasionally with sauce. Spoon bananas evenly into 4 dessert dishes. Top each dish with 1/8 cup mini chips. Top with a scoop of vanilla ice cream and remaining sauce.
Put all ingredients into blender mix. Blend less time for thicker fruitier smoothie. Blend longer and faster fora smoother smoothie. (You may add some cold water if too thick, and give it a blend). Garmish glass by slicing half way through a chunk or thick slice of melon, and stick on glass rim. ENJOY!
Preheat the oven to 350°F Lightly grease two baking sheets, or line with parchment paper. 1. For the cookies: In a large bowl, cream together the butter, sugars, and salt until light and fluffy. Add the vanilla, and then the bananas. 2. The mixture will look curdled; that's OK. Beat in the eggs, one at a time. 3. Whisk together the flour and baking soda; add to the banana mixture, mixing until evenly combined. Scrape the bottom and sides of the bowl, then mix for 1 minute more. 4. Stir in the chips and walnuts. 5. Scoop the dough by the quarter cup for large cookies, and by the tablespoon for small cookies. Allow plenty of space between them. 6. Bake for 12 to 14 minutes, until the tops spring back when lightly touched with your finger, and the edges are a very light golden brown. Remove from the oven and cool on the baking sheet for 10 minutes before transferring the cookies to a rack to finish cooling completely before filling. 7. For the filling: Beat together the cream cheese, confectioners' sugar, and vanilla until smooth. Add just enough milk to make the mixture a spreadable consistency. Stir in the walnuts. 8. To assemble: Spread the bottom of one of the cookies with 2 tablespoons of the filling. Place another cookie on top of the filling, bottom side down.
Fill 1 (14 oz.) glass jar with 1 cup red and green Thai chile peppers (or other peppers of your choice), stemmed, filling to about 1 inch from top of jar. Bring 1 cup cider vinegar, 1 teaspoon salt, and 1 teaspoon sugar to a boil in a small saucepan over medium heat, stirring until salt and sugar are dissolved (about 2 to 3 minutes). Remove from heat and let stand 5 minutes. Pour hot mixture over peppers in jar. Cover and chill 3 weeks. Store in refrigerator up to 6 months. Note: Chilling for 3 weeks allows the peppers to fire up the vinegar mixture. The longer it sits, the spicier it becomes. Remember to wear rubber gloves when filling the jars with peppers.
Preheat oven to 250 degrees Fahrenheit. In a small saucepan, combine soy sauce, brown sugar, ginger, garlic powder, and cayenne pepper. Mix well. Add almonds to pan and bring to a boil, stirring frequently, over medium heat. Boil for about five minutes, stirring frequently, until liquid is reduced and absorbed. Stir in the canola oil and spread almonds out evenly on a cookie sheet. Bake in the preheated oven for 8-10 minutes, stirring mid-way, until nuts are very fragrant and no longer wet to the touch. Allow almonds to cool completely before storing in an air-tight container.