HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a screw-top jar combine broth, soy sauce, hoisin sauce, sugar, salad or olive oil, sesame oil, garlic and ginger. Cover; shake well. Rinse chicken, pat dry. In a large skillet cook chicken in a small amount of boiling water, covered, for 12 to 15 minutes or until no longer pink. Drain; cool slightly and cut into cubes. Cook pasta according to package directions; drain. In a bowl toss pasta with 3 tablespoons of the dressing. Place pasta on 4 serving plates. Top with chicken, fruit, bok choy, and green onions. Drizzle with remaining dressing.
Preheat oven to 350 degrees. Grease and flour (3) 8 inch cake pans. Using a mixer, cream butter until fluffy. Add sugar and continue to cream for about 7 minutes. Add eggs one at a time. Beat well after each egg is added. Add flour and milk (alternating to creamed mixture), beginning and ending with flour. Add vanilla and butter flavoring to mix; until just mixed. Divide batter equally into three cake pans. Hold each layer about 3 inches above your counter and carefully drop the pans flat onto counter several times to ensure release of any air bubbles. This will help you have a more level cake. Bake for 25 - 30 minutes (depending on your oven) until done. Cool in pans for 5 - 10 minutes. Remove and immediately wrap each layer in plastic wrap to seal in moisture. Cool completely on wire racks.
Melt honey in a double boiler over low heat. Add peanut butter and the rest of the ingredients. Press into a well greased 9x13 pan. Sprinkle with additional cocout. let set a few minutes and cut into 24 bars.
Cut the rhubarb into one inch pieces. Roughly chop the fruit; peel the peaches, if you use those instead of nectarines. Mix the rhubarb and stone fruit with the Splenda, tapioca, lemon juice and salt, and let stand for one - three hours at room temperature. Mix the margarine, oats, CarbQuik or other mix of choice, salt and splenda. Turn the fruit into a greased 9x13x2 inch pan and crumble the topping over it. Bake 375 degrees for about 70 minutes until fruit bubbles in the center and top nicely browned. Top with sugar-free ice cream or whipped cream. Note: this just fits in my baking pan; stick some foil under the pan if it looks like this will bubble over.
grind sesame with blender, mixer, or food processor. soak gelatin in the hot water. pour milk, cream, sugar, and seasame into a pan and bring to a boil, then boil down. removed from heat add gelatin and stir. strain through a fine sieve. pour the mixture into custard cups. refrigerate for 1-2 hours. next, make the sugar syrup. pour water and bring to a boil and add sugar]let the syrup become proper consistency. poour syrup over the pudding.
In bowl, combine bread with 1/2 cup water; let stand until absorbed (about 2 minutes). Stir in beef, yolks, parsley, onion, salt, mustard, ginger, garlic, and pepper. With wet hands roll heaping tablespoonfuls of meat mixture into balls, about 60. Place in crock pot. In bowl, mix together soups, flour and 1/4 cup water; pour over meatballs. Cook on high until cooked through (about 4 hours); stir. Serve sprinkled with parsley flakes. **NOTE:Every hour or so, I purged the fat off the top of the sauce. Since you don't brown your meat first, a lot of fat is left in the crock pot. Instead of stirring it all up and eating it (ew!), I skimmed it off the top with a ladle and discarded it.
Preheat oven to 350 degrees F. Combine eggs, sugar, and melted chocolate in large bowl. Add flour and mix well, stirring in remaining ingredients except for pie shells. Bake 30 -40 minutes. Serve warm with ice cream. Freezes well!
Preheat the oven to 375 degrees. Melt the butter in a roasting pan. In a small bowl, mix together the mustard and cayenne pepper. Brush the mustard onto the chicken, and then dip the chicken in eggs and dredge in the breadcrumbs. Arrange the chicken breasts in the roasting pan and bake for 30-40 minutes, turning once. Serve immediately.
In a cup or small bowl, combine vinegar and grated onion and set aside to marinate. Meanwhile, in medium bowl, combine mayonnaise, Miracle Whip, parsley flakes, eggs, chives, and sugar; stir until well mixed. Add vinegar-onion mixture and mix thoroughly. Chill until use. Makes 2 cups dressing. Line salad bowl with fresh salad greens. Combine strips of ham, Swiss cheese, and chicken and turn into the middle of the bowl. Cover with prepared dressing;according to taste.
Crumble uncooked sausage into bite-size pieces and put in slow cooker. Add remaining ingredients. Stir gently. Cover and cook on low heat 4 to 6 hours. Stir before serving.
Whisk together eggs and salsa in small mixing bowl and set aside. In a large frying pan, heat oil to 375° and add diced onion. Let cook for 3-4 minutes, then toss in pan and add jalapenos. Cook until soft and onions are translucent. Add chips and toss in pan to coat. Pour in egg mixture and cook, stirring frequently until eggs are almost cooked. Then add cheese and stir until melted. Once the eggs are done, remove from heat and add a heaping tablespoon of sour cream and stir inches. Serve in warm tortillas. Migas tacos freeze and reheat well.
Drain lychees in a colander over a bowl; reserve 1 cup syrup. Discard remaining liquid. Drop 1 lychee in the bottom of each of 5 glasses; fill each glass halfway with crushed ice. Reserve remaining lychees for another use. Combine reserved 1 cup lychee syrup, juice, and vodka in a large martini shaker filled halfway with ice; shake until well chilled. Strain 1/2 cup syrup mixture into each prepared glass; garnish each serving with 1 grapefruit section. Serve immediately.
Preheat oven to 350 degrees. Spray a 9x13 baking dish and set aside. Combine cookie mix, oil, egg, and water. Fold in the white chocolate chips and press into the bottom of the pan. Bake until edges are golden brown, about 10 minutes, and cool completely. Microwave the frosting for about 10 seconds to soften and stir in the milk. Spread on the cooled bars. Drop the jam by spoonfuls onto the frosting and swirl with a knife. Allow frosting to firm before cutting.
Combine all ingredients in a medium bowl and whisk well. Cover and chill at least 1 hour or until serving. Transfer to a serving bowl and place on platter; surround with various raw veggies, or steamed asparagus (or peeled, cooked prawns).
Set oven to broil (500F). Spray large frying pan with cooking spray, or heat oil. On medium heat, LIGHTLY fry tortilla on both sides. Tortilla should be slightly browned, but not crispy. Set aside on oven safe plate. Respray frying pan, and fry eggs until bottom of whites are just cooked. Add 1 tbsp water to pan and cover with lid. cook eggs approx 30-40 seconds. Eggs should be opaque, but not completely cooked. Transfer eggs on top of tortilla. Spread salsa on top of eggs. Be careful not to break the yolks. Add several dashes of hot sauce (optional). Cover with grated cheese. Place under broiler for approx 5 minutes (time will vary with different ovens). Remove when cheese is thoroughly melted, and tortilla and cheese are both suficiently browned.
In a skillet over medium high heat, heat the olive oil. Add chopped peppers, onion powder and garlic; cook 5 minutes (or until tender), stirring frequently. Stir in pasta sauce, shrimp, and remaining ingredients (except pasta). Heat to boiling, reduce heat, and simmer 10 minutes. Meanwhile, cook pasta in boiling water until tender; drain and toss with a little olive oil. Spoon sauce over hot pasta. SERVING SUGGESTION: Serve with a romaine and spinach salad.
Cook bacon till half-cooked in large pot. Add ground beef until almost brown. Drain most of the fat. Add oil (if necessary), add onion and cook until golden, about 3 minutes. Add garlic and jalapenos, cook 30-45 seconds, stirring until fragrant. Add salt, red pepper, chili powder, cumin and cinnamon. Stirring until meat is completely browned. Drain any excess liquid. Add tomatoes, can of water, bouillon cube and tomato paste. If adding beans, add them now. Bring to a boil then drop to a simmer. Simmer, covered, as long or as little as you want!
MELT BUTTER WITH OLIVE OIL IN LARGE HEAVY SKILLET OVER MEDIUM HEAT. ADD GARLIC AND SAUTE ABOUT 1 MIN. QUICKLY BLEND IN FLOUR WITH WIRE WHISK. GRADUALLY STIR IN REMAINING INGREDIENTS. COOK OVER MEDIUM LOW HEAT, STIRRING CONSTANTLY UNTIL SAUCE IS SLIGHTLY THICKENED. PLACE COOKED PASTA IN INDIVIDUAL SERVING DISHES. SPOON CLAM SAUCE OVER PASTA. SERVE. PASS GRATED PARMESAN CHEESE.
Get the steamer ready for the fish fillets. Bring water to boil. Add oil to wok. Fry the lemongrass, ginger, and red chilies until fragrant. Add the Hoisin sauce then the sugar. Once the water comes to a boil, pour it over the fish fillets and place in the steamer for 8 minutes. Squeeze the limes. Sprinkle the lime juice, onto the fish fillets. Garnish with coriander leaves. Ready to serve. Serve with white rice. Serve with other dishes.
Preheat oven to 350°F Grease 13X9-inch baking pan. Press dough into prepared pan. Bake 13 minutes. Remove from oven. Drop teaspoonfuls of marshmallow creme and peanut butter over hot cookie base. Bake 1 minute. Carefully spread marshmallow creme and peanut butter over cookie base. Sprinkle with cereal and chocolate pieces. Bake 7 minutes. Cool completely in pan on wire rack. Cut into bars.
Cook pasta according to package directions without salt or fat. Drain and rinse with cold water; set aside. Spray a large skillet with olive oil cooking spray. Saute onion, green pepper and garlic 5 minutes or until onion is clear. Add next 6 ingredients. Bring to a boil. Reduce heat and simmer 5-6 minutes or until chicken is done. Place pasta in a large serving bowl. Add chicken mixture and toss with cheese.
Mix the canistel and 1/2 cup of cold milk together in a blender. Add the ice cream and the remainder of the milk and continue to blend. Serve at once.
Wash and cut the chicken into one inch pieces. Heat oil in a pan. Add garlic and salt. Fry the former till it is light brown. Add chicken pieces. fry for 5-6 minutes, stirring constantly. Add the masala powders. Stir for another 3-4 minutes. Check to see if the chicken is tender. Remove from heat. Add lemon juice. Garnish with chopped corriander leaves. Serve hot.
Using a large heavy skillet, heat the oil over medium heat. Add the ginger, cinnamon, paprika, curry, salt and pepper to the oil. Stir and cook the spices in the oil for 2 minutes. Add the chicken pieces and cook over medium heat on each side for approximately 5 minutes or till lightly browned. Remove chicken from pan. Pour off any excess oil from the skillet. Add wine to the skillet and deglaze for about 1 minute. Add broth, carrots and celery and return chicken to the skillet, bringing all to a boil. Reduce heat to low. Cover and simmer for 30 minutes or until chicken pieces are tender. Remove chicken from skillet; keep warm. Add half and half to skillet, stirring until incorporated, over low heat. Place rice on platter and distribute chicken pieces on top of rice. Place avocado slices on top then pour sauce mixture over all. Sprinkle top with slivered almonds.
Blanch the pork spare ribs in boiling water for a few minutes to remove the excess fat. Remove them from the pan and refresh in some cold water for a minute or so. In a saucepan, mix together the soy and hoisin sauces, stock, sugar, star-anise, pepper, fish sauce and ginger. Bring to simmering point, add the blanched pork and simmer gently for 50-60 minutes or until the meat is tender and the sauce has become think and the meat richly glazed. Sprinkle over the sesame oil and green onions and serve with steamed rice and stir-fried spinach or snow pea leaves.
Cut off tough ends of asparagus. Combine all ingredients in a large zip-top plastic bag. Seal and marinate for 30 minutes. Remove asparagus from bag, and discard marinade. Place asparagus on grill rack or grill pan coated with cooking spray. Grill at medium to medium-high temperature for 5 minutes on each side or until asparagus is done.
Put the fluff, orange juice, and lemon juice in a bowl. With an electric mixer, mix it up good. Add the mayonnaise and mix well. Refrigerate till time to use.
Heat the ghee or vegetable oil in a saucepan. Add the mustard seeds. Whey they start to sputter, add the cumin seeds, peanuts, cashew nuts, peas curry leaves and turmeric. Stir-fry for 2-3 minutes. Add the rice and fry carefully until the grains are well coated in oil. Add the water and salt, stir well and bring to a boil. Reduce the heat, cover and cook for 15-20 minutes until done. Remove from the heat and fluff with a fork. Garnish with the shredded coconut and coriander and set aside for 5 minutes before serving.
Cook the lasagna noodles according to package directions and drain. In a skillet or pot, cook onion in olive oil over medium heat until soft, about 5 minutes. Add sliced mushrooms and garlic, continue cooking until mushrooms are done, about 5 more minutes. Add diced tomatoes, spaghetti sauce, oregano and pepper to taste to the mushroom and onion mixture. Simmer for 5 more minutes and then remove from heat. In a large bowl, combine egg, cottage cheese, parmesan cheese, feta cheese and spinach. Spoon a little of the sauce in a 9x13 glass baking dish the layer in this order: 3 lasagna noodles. 1/2 of the cottage cheese mixture. 1/3 of the sauce. 3 lasagna noodles. 1/2 of the cottage cheese mixture. 1/3 of the sauce. 3 lasagna noodles. 1/3 of the sauce. Mozzarella cheese. Cover with foil and bake at 350 degrees for 40 minutes, uncover and continue cooking for 20 more minutes until cheese is light brown and bubbly.
Pour two ounces of Russian Standard Vodka over ice in a chilled Russian Standard copper mug or Collins glass. Add 5 ounces of ginger beer and stir gently. Garnish with a squeezed wedge of lime. For additional recipes, please visit www.RussianStandardMoscowMule.com.
In a small mixing bowl, thoroughly whisk together eggs, reduced-fat mayonnaise, and salt. Heat a skillet over low-medium heat. Melt butter; then add egg mixture. As eggs cook, slowly but constantly move them around skillet. Cook only until eggs are set, yet still soft and moist--avoid overcooking. Transfer scrambled eggs to a plate and season to taste with salt and pepper; serve hot.
Heat half the olive oil in a heavy frying pan. Dust the fish fillets with seasoned flour and saute over medium heat for 2 minutes on each side or until golden. Transfer to a plate and set aside. Add the remaining olive oil to the frying pan and add the onion and garlic. Cook for 3-4 minutes until softened. Add the chopped tomatoes, harissa, bay leaves and cinnamon stick. Cook for 10 minutes, or until the sauce has thickened. Season to taste with salt and pepper. Return the fish to the pan, add the olives and cover the fish with the sauce. Remove the bay leaves and cinnamon stick and continue cooking for 2 minutes or until fish is cooked through. Add the lemon juice and parsley and serve.
Bring 4 quarts water to boil in large pot. Meanwhile, heat 2 tablespoons oil, garlic and pepper flakes in medium saucepan over medium heat until fragrant but not brown, about 2 minutes. Stir in crushed and diced tomatoes, bring to simmer, and cook until slightly thickened, 15 to 20 minutes. Stir in 3 tablespoons basil, sugar and 1/2 teaspoon salt. Add 1 tablespoon salt and pasta to boiling water. Cook until al dente. Reserve 1/4 cup cooking water, drain pasta, and transfer back to pot. Stir in sauce and remaining tablespoon oil, and cook over medium heat until heated through (adding reserved water if pasta seems dry), about 1 minute. Stir in mozzarella and season with salt. Serve, sprinkling with remaining 2 tablespoons basil and Parmesan.
Preheat oven to 350. Spray 9X13X2 pan with nonstick cooking spray. Prepare Brownies as indicated on the box but add 1 tsp almond extract the same time you add the eggs. Cool. When the brownies are cool, poke holes all over the brownie's surface with a fork. (Keep the oven on). Put the condensed milk into a small medium sized saucepan and bring to a low boil over medium heat. Stir often so it doesn't turn the milk into caramel. Add the marshmallow cream and continue mixing until combined. Add the coconut and mix well. Spoon the coconut mixture over the cooled brownies and put it back in the oven for 8 minutes. Cool. (Turn off oven). In small bowl, melt chocolate chips in the microwave for a minute at a time and mix well. Continue until completely melted. Drizzle over bars. While the chocolate is still soft and unset, scatter almonds over the bars too. Cover lightly and store in the refrigerator until ready to serve. Cut brownies 3 lines lengthwise with a sharp knife, then 5 lines across. You'll have 18 beautiful almond-joy-ee brownies! Raves all around!
In a 8 to 10 inch nonstick fry pan. Break both eggs and discard shells. Pierce egg yokes and cook egg until whites and yoke are no longer runny. You can lightly season eggs with the salt and pepper at this time, if you wish. Once finished, remove eggs from pan. Add butter to pan and melt completely. With heat on low to medium, Stir in flour slowly until completely incorporated with the butter. Next, slowly add in the whipping cream. You may have to smash the butter/flour mixture until this becomes smooth. Continue to watch the heat, you do not want this to boil, yet. Last, add the skim milk. Pour in a little at a time and mix thoroughly. At this time you can bring the heat up just a little. You want this mixture to get to a low boil. The boiling process is what will start to thicken the gravy. Once it thickens (I do not like super thick gravy) turn down the heat and add your seasoned salt and pepper. You can do one of two things with the eggs that you set aside. You can chop the egg up and throw it back in the gravy or place one egg on each plate and top it with the gravy. I like to do a piece of toast, top with the egg and the smother with the gravy.
Place the bitters in a tall glass and combine them with the vodka, using a cocktail spoon. Add ice to the glass, then fill it with ginger ale and stir again. Serve this with a straw.
Prepare tea by letting tea bag steep in boiling water. Miix prepared tea with pineapple and cranberry juices. Add optional sugar or splenda, if using. Pour over ice cubes and enjoy!
Pour chilled Pama and champagne into a champagne flute. Garnish with an orange curl.
Preheat oven to 400°F Separate cinnamon rolls and flatten slightly. Arrange cinnamon rolls in an overlapping circular pattern on a baking stone or sheet pan. Peel, core and slice apples into rings. Place apple rings on top of cinnamon rolls. Sprinkle raisins and nuts evenly around ring. Top with sprinkling of cinnamon. Bake 20-25 minute or until a nice golden brown. Drizzle icing from cinnamon roll package on top of ring.
Preheat oven to 350 degrees. Mix flour, brown sugar, and baking powder. Mix in the peanut butter, sour cream, cream cheese, butter, vanilla extract, and eggs. Mix two-thirds of the chocolate chips into the batter. Pour the batter into a greased pan. Sprinkle remaining chocolate chips on top. Bake 50-60 minutes. Optional-- After cake cools completely, splatter chocolate glaze on top. You can make a glaze by combining cocoa powder, powdered sugar, and milk.
Place one Oreo cookie as the base. Put one teaspoon of chocolate frosting on top. Place one small peanut butter cup on it's side so that the top and bottom are perpendicular to the base -- and stuck in the frosting. Place a teaspoon of chocolate frosting on the top(widest part) of the p-butter cup. For the second cookie. Stick some candy corn into the Oreo 'stuff' along one edge for the feathers -- pointy side down. They should fan out around the edge. If you have trouble doing this, you can help them stick with some white frosting. Place this second Oreo cookie (the tail) on it's edge and sticking to a dab of brown frosting on the back of the peanut butter cup. Place a dab of chocolate frosting on top of the peanut butter up (for the head). Place a malted milk ball on top for the head. Take a small amount of the white frosting in a separate dish. Mix in red food coloring. Use a toothpick with the white and red colors to place eyes, and wattle. You can pinch off the small pointy top of a candy corn and dip it in brown frosting for the beak. Your turkey is complete!
Preheat oven to 400 degrees. Spray a baking sheet with no stick cooking spray. Cut chicken into 1/2 inch strips. Combine mayo, milk in a large bowl. Place tortilla chips and taco seasoning in zip lock baggie, crush chips into medium size crumbs. Pour chip mix into a medium size bowl. Coat chicken strips in mayo mixture, then in the crushed tortilla chips. Place on baking sheet, be sure to not overlap. Bake until just browned and chicken is cooked through about 10-12 minutes. Serve with sour cream and salsa.
Mix milk, beaten egg white, coconut and enough powdered sugar to make a stiff mixture. Add a few drops red dye to make this a light pink color. Knead well. Pat into a small square, 1" high. Wrap in waxed paper. Let sit an entire day before cutting in squares. Enjoy !
Place mushrooms in small bowl with boiling water, let stand 20 minutes while proceeding with recipe. After 20 minutes, drain mushrooms and reserve 1/2 cup liquid. Chop mushrooms. Cook noodles according to package directions, toss with 1 tsp sesame oil, return to pan. Combine egg whites and egg. Heat 1 tsp cooking oil and 1 tsp sesame oil in large skillet over medium heat. Add egg mixture. Cook without stirring until egg is set (about 2-3 minutes). Flip egg and cook until set on other side. Remove from pan and cut into short strips. Heat remaining 1 tsp cooking oil and 1 tsp sesame oil in same skillet on medium-heat heat. Add mushrooms, red bell pepper, garlic, ginger, crushed red pepper, and peas. Cook and stir for 2-3 minutes. Add mushroom liquid and teriyaki sauce. Bring to a low boil, cook for 3-4 minutes. Toss with noodles and egg strips, sprinkle with salt if desired. Serve with low-sodium soy sauce.
Heat oven to 375 degrees. In a medium bowl, combine oranges, banana, apples, raisins, orange juice, and 1 tsp of the ground cinnamon; set aside. Beat together margarine, applesauce and brown sugar until creamy. Add flour, oatmeal and remaining 1/2 teaspoon of ground cinnamon, to the sugar mixture; mix well. Measure out 1 1/4 cups of the batter and reserve for topping. Lightly press the remaining oat mixture onto bottom of ungreased 9" x 13" baking pan. Bake 15 minutes. Remove from oven; spread fruit mixture evenly over crust to within 1/4" of the edges. Sprinkle oat mixture evenly over fruit, patting gently. Bake 16-20 minutes or until golden brown. Cool completely; cut into bars. Store loosely covered.
Bring water and sugar to a boil, remove from heat and add Root Beer flavoring. Cool then add dry ice approx 1 hour before serving. The cane sugar gives it a creamy flavor. I have not experimented with other different Root Beer flavorings, but I hear you can get different kinds at brewery supply stores, or on the internet -- I got mine from the local grocery store (its near the seasonings and flavorings).
Grease a shallow baking dish. Place the sliced onions in bottom of the dish; set aside. In a shallow bowl or dish, combine the bread crumbs, 1/2 cup Parmesan cheese, seasoning salt, pepper, cayenne pepper (if using) and garlic powder. Coat the chicken is eggs, then in bread crumb mixture. Brown the chicken in hot oil in a frypan until browned, and place on top of the onions in the baking dish. Pour the tomato sauce over chicken. Sprinkle with mozzarella cheese, and then Parmesan cheese. Bake, covered in a 350 degree oven for about 30 minutes, uncover, and bake for another 30 minutes.