HumbleIntelligence/food-ner-1-Million huggingface dataset:
In medium bowl combine tuna, onion, mayo, cuke and dill; mix well. Spread each muffin half with 1/4 mixture; top with tomato slice Place in broiler pan or ungreased cookie sheet. Broil 4 to 6 inches from heat 4 to 5 minutes or until tomato is hot; top each with cheese slice; broil for an additional 1 to 2 minutes or until cheese is melted.
Combine with a whisk. Allow it sit at room temperature for 10 minutes and can be refrigerated for up to 3 days covered. Use a butter knife to smear onto your Big Mac Sandwich.
For frosting: At low speed beat topping mix, milk, vanilla and nutmeg until soft peaks form, about 3 minutes. Cover; refrigerate. For cake and filling: Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans. Combine peach slices, 1 T. sugar and 1 T. r um; let stand, stirring occasionally. Meanwhile, in large bowl with mixer on low speed, beat cake mix, buttermilk, butter, eggs, and 3 T. rum until moistened, 4 minutes. Spread batter in pans. Bake 25 minutes or until toothpick inserted in centers comes out clean. Cool on racks 10 minutes. Remove from pans; cool completely on racks. Meanwhile, at medium speed, beat cream cheese with remaining sugar and rum until thoroughly combined. Fold in 1/3 cup reserved frosting; refrigerate. Assembly: Place 1 cake layer on serving plate; spread with cream cheese mixture. Top with peach slices, reserving several for garnish. Top with remaining cake layer; spread top and side of cake with remaining frosting.
When the chicken breasts are thawed, mix the Frank's hot sauce and lemon pepper marinade together. Marinate chicken breasts for about an hour in the refrigerator. While marinating, slice the yellow, green and red peppers into thin slivers and set to the side in the skillet. Place the chicken breasts on the grill on the top rack; grill slowly so chicken breasts stay nice and juicy. When chicken is almost completely cooked, remove from grill and place in the skillet on top of the peppers. Baste the chicken with the remaining sauce mixture that was not used and cook until chicken is completely cooked and peppers and tender!
In a pitcher, combine coffee, milk, vanilla, and sugar substitute; stir well. Fill 4 (10-ounce) glasses with ice. Pour coffee mixture over ice. Spoon 2 tablespoons of the whipped topping into each glass. Stir gently so that some topping mixes with coffee and some remains at the top of the glass. Garnish each with a pinch of ground cinnamon and a cinnamon stick, if using.
In a large bowl, mix oats, flour, walnuts, brown sugar, cinnamon, ginger and salt. With your fingers or a pastry blender, rub or cut butter into oat mixture until coarse crumbs form. Cover and chill. Rinse rhubarb; trim off and discard green parts of stalks. Cut red parts into 1/2-inch thick slices; you need about 2 cups of sliced rhubarb. In a large bowl, combine granulated sugar, cornstarch, raspberries and rhubarb and mix gently to coat. Pour into a shallow 2 to 3-qt. baking dish and sprinkle evenly with the topping. Bake in a 350° oven until topping is golden brown and fruit is bubbling, about 45 minutes. Serve warm or at room temperature with ice cream or whipped cream.
Preheat oven to 325°F. Cream butter, sugar and brown sugar until light and fluffy. Add egg, vegetable oil and vanilla. Mix well. Add oats, Rice Krispies, coconut and pecans. Stir well. Add flour, soda and salt. Stir until well blended. Drop by teaspoonfuls on lined or greased insulated cookie sheets. Bake approximately 15 minutes.
Place all ingredients except seeds in the bread machine according to the manufactures directions. Press dough / fruit and nut cycle. At the beep add the seeds. When cycle is complete remove dough to a floured surface punch down and shape to fit into an oiled loaf pan. Rise for 45 minutes. Make a deep cut right across the top. Dust with flour. rest for 10 more minutes while oven preheats to 425 degrees. Bake 15 minutes then lower oven to 400 and bake 20 more minutes till you hear a hallow sound when tapped.
Toss the squid in a wok over medium-high heat, stirring constantly, for 2-3 minutes. Set aside and keep warm. Heat the oil in a wok and fry the garlic and onion until soft and beginning to brown. Add the tomatoes, soy sauce, nutmeg, cloves, and lime juice, then bring to a boil. Reduce the heat and add the squid, with salt and pepper to taste. Cook the squid in the sauce for 3-5 minutes over gentle heat, stirring occasionally, careful not to overcook the squid. Serve with rice or rice noodles, garnished with scallions and cilantro.
combine flour, baking powder and salt.and set aside. cream butter and sugar, beat in egg and lemon rind. stir in flour mixture till smooth. stir in zucchini mixture and nuts. drop by rounded tspful on greased cookie sheet. bake at 375* for 15-20 minutes. drizzle with lemon glaze while still warm. to prepare GLAZE:. mix glaze ingredients until smooth.
Sift the flour, sugar, baking powder, baking soda, and salt into a medium-size mixing bowl. In a separate bowl, whisk the eggs until foamy, then whisk in the milk, sour cream, melted butter, and vanilla. Make a well in the dry ingredients, add the liquids, and whisk briefly, just until the batter is blended. Let rest 2 minutes. Fold in the chocolate chips and set aside for several minutes while you preheat a griddle or skillet. Heat an electric griddle (you can also use a pan or 2 on the stove top but it takes a lot longer because you have to do fewer at a time)let preheat for 3 to 4 minutes. Spray griddle with PAM. Using about 1/3 cup batter per pancake, ladle the batter onto the hot skillet. Cook about 1 1/2 minutes on the first side, until the bubbles on top are starting to pop, then flip and cook about 1 minute on the second side. Repeat for remaining batter. Top with no sugar added syrup if desired.
Preheat oven to 400 degrees. Mix all dry ingredients in a large bowl except for the shredded coconut. Mix all wet ingredients in a separate bowl. Add mixed wet ingredients to the dry ingredients, mix until just moistened. Fill muffin tins, and sprinkle with shredded coconut. Bake for 20 - 25 minutes.
Heat honey in a pot over moderate heat until it boils. Set aside and cool to room temperature. Beat egg yolks with the butter until light and fluffy. Add sugar and honey and beat. Sift together the flour, baking powder, baking soda, and cinnamon and add to honey mixture. Add the orange zest, juice, coffee and sour cream and beat just until no dry flour can be seen. Beat egg whites until stiff peaks form. Fold into flour mixture. Stir in chopped nuts. Pour into 2 or 3 buttered and floured loaf pans. Bake in a preheated 325F (165C) oven for one hour. Cool on wire racks and wrap in plastic wrap or aluminum foil when cool. Will keep refrigerated for several weeks.
Make approximately 1 inch slices across the loaf, not quite all the way through the bottom. Turn the loaf and slice 1 inch slices across the other way, so that you have cut 1 inch squares. At this point, it should look kind of like a "blooming onion". Melt the butter and stir in the lemon juice, Dijon mustard, garlic powder, onion powder, celery salt and cayenne pepper. Pour the mixture all over the loaf, especially in between the cuts. Stuff the cheese between the cuts in the bread. Wrap loaf in foil. Bake at 350 degrees Fahrenheit for 15 minutes. Open the foil and continue to bake for another 10 minutes, until the cheese is melted and lightly browned.
Put roast, potatoes, carrots, and celery in slow cooker. Add onion soup mix and water. Cover. Cook on LOW 6-8 hours.
Preheat oven to 350. In a medium bowl, stir together the chicken, pesto, and melted butter until chicken is evenly coated. Place English muffin halves, cut sides up, on a baking sheet. Divide the chicken mixture evenly among the muffin halves. Bake about 10 minutes or until chicken mixture is heated through. Top muffins with the bacon pieces; sprinkle with mozzarella cheese. Bake for 2 to 3 minutes more or until the cheese is melted and bubbly.
Pour Goldschlager, Sprite and grenadine into a cocktail shaker half-filled with ice cubes. Shake well, strain into a highball glass, and serve.
For cookie dough cream together margarine and sugar. Mix in eggs and vanilla. In separate bowl sift flour, soda and salt. Add dry ingredients to creamed mixture. Set aside while you make the filling. For fudge filling: in a saucepan over boiling water, mix chocolate chips, sweetened condensed milk, margarine and salt. Stir until chips are melted and mixture is smooth. Remove from heat and stir in nuts (if using) and vanilla. Spread about 2/3 of the dough in bottom of greased 15x10 inch jelly roll pan (or one 9x13 and one 9x9 inch pan). Cover with fudge filling. Dot with remainder of dough. Bake in 350F oven for 25 to 30 minutes, or until lightly browned.
Squeeze a piece of lemon (1 tablespoon) into a microwave-safe mug. Add the spoonful of honey, whiskey and hot water. Microwave until piping hot (maybe 30-45 secs). Add spices to taste. Chase that cold away!
Sift the cocoa with 1 cup sugar. Stir in the spiced rum mixed with the syrup. Add crushed vanilla wafers and nuts. Mix thoroughly. Shape mixture into walnut sizes balls and dredge with remaining sugar or leave them plain. Store in a tin.
Cook whole cauliflower in boiling salted water to cover until done but still firm. Refresh in cold water, drain thoroughly and chill. Remove seeds from the chiles. Mix together avocados, lemon juice, onion, chiles, salt and pepper. To assemble: place shredded lettuce on a serving platter. Place whole cauliflower in center and cover with avocado mixture. Sprinkle with Parmesan cheese, Decorate with strips of pimiento.
Heat oven to 4oo degrees. spray 12*8- inch glass baking dish or gratin dish with nonstick cooking spray. In small bowl, mix together parsley, lemon peel and garlic. Spread half of the squash slices in baking dish. Sprinkle with 1/4 teaspoon salt, 1/8 teaspoon pepper and half of parsley mixture. Top with remaining squash and parsley mixture. Gently pour broth over squash. Season with remaining salt and pepper. Cover with foil. Bake 40 to 45 minutes or until squash is almost tender. Meanwhile, in small bowl, mix together cheese, bread crumbs and oil. Top gratin with cheese mixture. Bake, uncovered, an additional 15 minutes or until squash is tender and top is golden.
Cook the chicken lightly in 4 tablespoons of oil until lightly browned and set aside. Put the spinach in a deep pan, add 1/4 cup water. Bring to boil and remove from heat. Drain. When cool, grind in blender and set aside. Heat the remaining oil and add ginger, garlic and onions until lightly brown. Add tomatoes, salt, cayenne, coriander powder, turmeric, cloves, and cardamom. Sprinkle with one tablespoon water. Cook for 10 minutes on low heat. Add chicken and milk. Simmer until the chicken is tender. Add spinach. Cook until spinach starts sticking to pan. Remove from heat. Add butter and cover until ready to serve. Best served over spiced Indian Basmati rice.
Bring broth to boil in a large Dutch oven. Add noodles and cook 6 minutes. Drain, RESERVING 3 cups of the broth. Set broth aside. Set noodles aside. Melt butter. Add mushrooms and onions. Saute until mushrooms are soft, approximetly 4-5 minutes. Place into cooked veggies into Dutch oven. In a large bowl, whisk together all remaining ingredients (including reserved chicken broth) EXCEPT chicken, noodles, cheese, broccoli and half and half. Add to veggies in Dutch oven. Bring to a simmer over low heat. Add chicken once mixture comes to a simmer, and cook for 15 minutes. SLOWLY add the cheese, stirring constantly for even melting. Add broccoli and noodles and cook for an additional 5 minutes over low heat. Add half and half, and cook 5 minutes more or until heated through.
Melt the ghee or butter in a saucepan and frying the onions until they are transparent and beginning to turn brown. Add the baharat and turmeric and stir for another two minutes or so. Add the chicken pieces to the pot and turn to coat. Cook over a medium heat until the pieces are lightly browned on all sides. Add the tomatoes, cloves, lemon rind, cinnamon, cardamom pods and salt. Stir to get everything well incorporated, then add the water. Bring to a boil, then reduce heat and cover. Simmer for about 45 minutes. Wash the rice in cold water and drain. Add the rice, cilantro and parsley and bring back to a simmer. Keep cooking for another 35 to 40 minutes, until chicken is tender and almost all of the liquid has been absorbed. Remove from the heat and let rest for 10 minutes.
Heat oven to 375°F. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
Throw onions, celery, and bell pepper in a food processor and finely chop. If you don't have a food processor, chop them really small with a knife. Mix barbecue sauce, salsa and Worcestershire sauce in a medium bowl, divide it into halves. In a big bowl put beef, chopped vegetables, egg, bread crumbs, McCormick grill seasoning, and one half of the barbecue sauce mixture. Mash everything up with your hands. Grease the muffin pans; I use extra virgin olive oil (EVOO). Use a big spoon or an ice cream scooper to scoop meatloaf mixture into each tin. Top the meatloaves with a spoonful of the remaining barbecue sauce mixture. Bake for 20 minutes in a 450 degree Fahrneheit oven. Note: Makes about 12-16 muffins. It depends on how big you want each of them to be; the bigger you make them the less you'll have.
Pre-heat oven to 375. In a large bowl, cream butter and then add sugars and vanilla until smooth and creamy. In another large bowl add together Flour, salt and baking sode and combine. Add eggs to butter bowl and mix until combine. Do not over mix. Gradually add flour mix to butter bowl, about 3/4 of a cup at a time. Do not over mix, mix until just combined. Add chocolate chips. Drop small spoonfuls onto non stick baking sheets or baking sheets with silpat mats. Silpat will help them stay chewy vs crunchy (because we like 'em chewy). Bake 9-11 minutes. After cooling for 2 minutes, transfer cookies onto wire racks for 10-15 minutes until cooled completely. Transfer to favorite cookie jar To make Ice Cream Cookies: If you add a scoop of your favorite Vanilla Ice Cream between 2 cookies and roll in jimmes - also known as chocolate sprinkes for you non-New England-ers you will have the worlds best Ice Cream Cookies EVAH!
Combine all dry ingredients. Put into large mixing bowl with the rest of ingredients except for water. Add boiling water and stir. (Don't worry, your batter will not be thick. Put into greased 9 x 13, or 2 8inch cake pans that have been greased and floured. Bake at 350 degreesF. Bake layers for 30-35 minutes. Bake 9 x 13 for 35 to 40 minutes.
Heat oven as directed for cornbread. Combine cornbread mix, eggs, and milk in a bowl until well blended. Bake in a roasting pan as directed, about 25-30 minutes. Set aside to cool. Chop onion and celery while cornbread is cooking. When the cornbread is cooled, crumble it and stir in celery and onions. Add salt, pepper and sage to taste, making it a TINY BIT stronger than you would like, because the chicken broth will water it down a bit and mute the spiciness. (We usually start with about 2 T of each, and maybe 1 T more of sage, because everyone ion my family loves it) Pour chicken broth evenly over cornbread mixture, and stir till every last bit is wet. You may need to add more or less chicken broth to suit your palate. Smooth top of stuffing with a spatula, and bake for about 20 minutes at 350 degrees, until top is lightly browned.
In a non-stick frying pan, fry the onion, peppers, chorizo and garlic in the oil over high heat for 3 minutes. Stir in the rice, tomatoes and boiling water. Cover and cook over high heat for 12 minutes. Uncover and stir - the rice should almost be tender at this point. Stir in the prawns, with a bit more water if the rice looks dry. Cook for another minute until the prawns are just pink and the rice tender.
In a large soup pot, heat the oil. Add onions and saute until translucent. Add remaining ingredients EXCEPT chicken and bring to boil. Add chicken breasts and reduce heat to simmer. Cook 20-25 minutes or until chicken is cooked through. Remove chicken and shred; return shredded chicken to pot. Top with shredded cheese, sour cream, avocado, and crushed tortilla chips, if desired.
Bring broth, ginger, sesame oil, and soy sauce (if using) to a boil in a large sauce pan. Add sliced gai lan and chopped chillies, return to a boil, then reduce heat and simmer for 4-6 minutes until crisp-tender. Gently add tofu and chopped scallions to soup, stirring without breaking tofu. Cook 2-3 minutes on low heat or until soup is heated though. Garnish with chopped cilantro and serve hot.
Mix ground pork, ground beef, onion, garlic, potato, carrot, mushroom, parsley, dill, eggs, cooked rice, salt and pepper.( i used food processor for everything start with carrots add onion garlic potato herbs mushrooms meat then eggs but the rice ,fold in rice ,works great). Make meatballs size of silver dollar. Dust meatballs in flour. Fry in hot oil 6 minutes until cooked.( the oil gets foamy ).
Heat up the skillet with olive oil and when ready, put in onion and peppers until cooked (2-3 minutes on high) then take them out and put them to the side. Next, put the sandwich steaks in skillet, previously marinading the steaks with a splash or two on each side with soy sauce. When in skillet, brown for three to four minutes on each side medium to high temperature. Cut up the potatoes and put them in microwave for 5 to 6 minutes. When steak is done, take out and cut into small pieces, do the same to the potatoes. Put back potatoes, pepper and onion into skillet for a minute with a splash of olive oil. Place wraps on plate, put lettuce, steak, then onions, pepper and potatoes inches Close wrap and enjoy!
in large bowl, combine pretzels, pecans, cranberries, brown sugar and 1/2 c butter. Set aside. in large mixing bowl, beat the sweet potatoes. Add the milk, sugar, vanilla and remaining butter. Mix well. Spoon into shallow, greased 2 qt baking dish. Sprinkle with pretzel mixture. Bake uncovered at 350 for 25-30 minutes or until the edges are bubbly.
To make the mashed potatoes peel and cube the potatoes. Boil until tender. Mash with butter (a couple tbsp) and milk (about 1/4 cup) until desired texture. Preheat the oven to 350°F. Brown the ground beef and drain. In a 8x8 casserole dish add ground beef, then top with American cheese, then top with cream style corn, then top with mashed potatoes and spread evenly. Bake in the oven about 30 minutes or until bubbly hot. (More mashed potatoes can be added to make it thicker if desired!).
Press cresent rolls into pie pan. Brown hamburger with onions. Simmer 15 minutes with taco seasoning and water. Layer in order: hamburger mixture, sour cream, cheese and taco chips. Bake at 350 for 25 minutes. Let stand 5 minutes before serving.
Season rack of lamb well on all sides with salt and pepper. Heat a medium skillet over high heat and, when hot, add the oil. When the oil is almost smoking, add the rack of lamb and brown well on all sides, about 6 minutes. Transfer the lamb to a plate and set aside to cool slightly before proceeding. Preheat oven to 450 degrees F. Using the back of a spoon, spread the mustard evenly over all sides of the lamb. Spread the minced garlic over the lamb in the same manner. In a small mixing bowl combine the breadcrumbs and grated cheese and toss to thoroughly combine. Using your hands or a spoon, spread the breadcrumb mixture evenly all over the lamb, pressing so that the crumbs adhere to the meat. Place the rack of lamb on a baking sheet and bake for 12 to 15 minutes for medium-rare. Allow lamb to sit for 5 to 10 minutes before carving into chops to serve.
Put all ingredients into a blender or food processor and blend until smooth. Refrigerate overnight for best flavor.
Mix all ingredients together in a small bowl. Put chicken pieces into a large zipper-seal bag. Pour marinade into bag. Seal bag, making sure to remove most of the air so that the chicken has lots of contact with the marinade. Refrigerate for 1 hour or more before grilling.
In a bowl cream the butter, then beat in the sugars until light and fluffy. Beat in the eggs. Sift together the flour, baking powder, salt, soda, cinnamon and nutmeg. Add dry ingredients alternately with the undiluted evaporated milk and rum to the creamed mixture, Mix in the chopped apples, raisins and nuts. Pour into a greased 9x12x2 inch baking pan. Bake at 350 for 40 minutes or until cake springs back when done.
Heat milk (saucepan on stove or bowl in microwave) until it boils. Stir in coffee and sugar. Serve hot in glass coffee cups.
Preheat oven to 425. Heat buttter in 3 quart saucepan over medium heat until melted; stir in flour and spices. Cook, stirring constantly, until mixture is smooth and bubbly. Carefully add chicken broth and half-n-half in a thin stream while stirring to incorporate. Stir constantly until thickened and beginning to bubble. Add vegetables and chicken. Mix. Remove from heat. Pour chicken mixture into bottom pie shell. Cover with top pie shell. Seal edges; prick steam holes. Bake 35 to 40 minutes, until lightly browned and bubbly/steaming. Let stand a few minutes before cutting.
Place rack in lower third of oven and preheat to 425. In large bowl, combine sweetened condensed milk and cinnamon. Add eggs, water, and fruits; mix well. Pour into pie crust. In medium bowl, combine brown sugar and flour; cut in butter until crumbly. Add nuts. Sprinkle mixture over pie. Bake 10 minutes. Reduce oven temperature to 375, continue baking about 30-40 minutes or until golden brown. Cool. Store covered in refrigerator.
Position 1 rack in the top 1/3 and another in the bottom 1/3 of the oven and preheat to 350°F. Line 2 baking sheets with parchment paper. Sift together the flour, baking soda and salt into a medium bowl and set aside. Melt the chocolate and butter in the top of a double boiler over hot, simmering water. Remove from the heat but keep the chocolate mixture over a bowl of hot water to ensure that the mixture does not set. In a small bowl, combine the vanilla extract and the espresso powder and whisk until the espresso powder is dissolved. Stir the espresso mixture into the chocolate mixture. Combine the eggs and both sugars in the bowl of a heavy-duty electric mixer (you can double the recipe and it will fit a 5 or 6 qt mixer bowl). Set the bowl over a pan of hot, hot simmering water. Stir with a hand-held wire whisk until warm to the touch. Attach the bowl to the mixer stand. Using the wire whip attachment, whip the mixture on high speed until pale, thickened and cool, about 5 minutes. Fold into the warm chocolate mixture. Fold in the flour. Stir in the chocolate chips and pecans. Drop the dough by rounded tablespoons onto the 2 prepared pans leaving about 1 to 1/2 inches between the cookies (at work I make these a lot bigger so that they come out about 5 inches across). Bake for 12-14 minutes or until the cookies are set: switch the positions of the baking sheets halfway through the baking time for even baking. Cool the cookies on the baking sheets on wire racks for about 3 minutes, then transfer the cookies to wire racks to cool completely. Repeat with the remaining dough.
Combine all ingredients in a bowl, mixing well. Put mixture in a greased 9x9 casserole dish. Bake at 350 degrees for 20 minutes until bubbly. ---OR--- Simply put it in a microwave safe bowl and microwave for 5 minutes until heated through!
Pour milk in a large deep microwave safe bowl. (I use a 6 cup glass measuring cup). Add the chocolate pudding powder and whisk to combine. Stir in the tapioca and allow to sit for 5 minutes to soften. Microwave on high 8 minutes stirring every two minutes. Top with fruit and whipped cream if desired.