HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat Deep Fryer to 375°F. Cook Chicken. I had just cooked the chicken on the stove top with about 1/3 cup of the hot sauce. Cook the chicken all the way through until done. It's also a good idea just to nuke the chicken for a minute as well to ensure that's its thoroughly cooked. When the chicken is done, cut it up into small pieces about the size quarter ($0.25)or smaller. The idea is small pieces. In a mixing bowl mix the chicken pieces, cheese and most of the hot sauce, leaving a little bit for the egg mixture. Mix thoroughly to make sure hot sauce is distributed throughout. Making the wonton coating. Mix the panko, breadcrumbs and pepper. Done. Place a little flour on a surface to prevent eggroll wrappers from sicking to it. Take eggroll wrapper and place on top of the floured surface. Place at least 2 tablespoons of the chicken mixture in a wonton and fold wonton into the shape of a large triangle (just once over) making sure that the edges from one side touch the other, Try to make sure you do NOT trap much air in the chicken mixture pocket as this makes them explode. Prepare remaining wontons with chicken mixture. Mix the 2 eggs together in a bowl. Add about a 1/3 cup of hot sauce. (all remaining hot sauce) to the eggs and mix. Coat each stuffed wonton with the egg mixture, Brushing is recommended. Place egg coated stuffed wonton into bread mixture. Make sure entire wonton gets coated with crumbs. Shake off excess crumbs. Then place the bread coated wonton into the hot frying oil for about 4 minutes or until golden brown. Remove excess oil. Serve with Blue Cheese and Celery!
Preheat grill to high. Brush 1 tablespoon oil lightly over lamb on both sides. Season with salt and pepper. Set aside. Combine 1/4 cup oil, onion and mustard in a small, heavy saucepan. Bring to a boil, stirring. Reduce heat to low and simmer gently until the onion is soft, about 10 minutes, stirring frequently. Use water to thin mixture to sauce consistency. Add sugar if sauce is too tart. Remove from heat and cover to keep warm. Oil grill grate. Grill chops to desired degree of doneness, turning with tongs, 6-8 minutes per side for medium. Transfer chops to plate and spoon sauce on top.
Remove the shells from the hard boiled eggs; discard shells. Chop the eggs to the texture you prefer with a knife or pastry-cutter. In a bowl, combine the chopped eggs and the remaining ingredients and stir well. Eat on a sandwich right away or chill for about an hour and eat later. Note: I use the dried minced onion specifically because they have a really nice crunchy texture that adds a lot to egg salad! If you like, you can substitute fresh onion, but the dried really is very nice. Note #2: I always put a little curry powder in my egg salad, just as I put it in my deviled eggs (see recipe # 31179), and it's wonderful! Other additions/substitutions you can make to egg salad include: celery seed, yellow mustard, sweet relish, pesto, chopped roasted red and yellow bell pepper, chopped sundried tomato, chopped artichoke heart.
Combine dry ingredients in a microwave safe mug. Add liquids and chocolate chips (if desired). Stir well down to the bottom edges of the mug, making sure to wet the dry ingredients thoroughly. Add more water if needed to reach a thick but stir-able consistency. Microwave on high for 60 seconds (may vary due to microwave power). Serve warm.
Beat eggs until foamy; add sugar, zucchini (minus moisture), oil and vanilla mix well and allow to sit for 10 minutes; add rest of ingredients mix well. Pour into greased/flour dusted loaf pans about half full and bake @ 325 degrees for 60 minutes.
Beat your egg yolks in a bowl on high until they are thick. Slowly beat in your granulated sugar. Heat your cream in a pot until it gets very warm. DO NOT LET IT GET VERY HOT! Slowly, and a tiny bit at a time, stir in just half of your egg mixture. Make sure they are mixed well. You can stir in the other half of the egg mixture into the pot. Cook on low heat, continously stirring it for about 5 to 10 minutes until the mixture thickens. DO NOT LET THIS BOIL! When it thickens, pour the mixture into individual custard cups and refrigerate for at least 2 hours. When you're almost ready to serve, sprinkle the top of the custard with the brown sugar and put it under your broiler, making sure to keep a close eye on it and to use oven-safe custard cups (I recommend anything by Corning Ware or Pyrex).
Preheat oven to 350 degrees. Line muffin tin with paper liners. In bowl of electric mixer fitted with paddle attachment, mix together brown and white sugars. Add butter and beat until light and fluffy. Add molasses and egg, mix to combine. Scrape down sides. Add pumpkin puree and mix to combine. In separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Add dry mixture to pumpkin mixture in 3 batches, alternating with the milk. Pour batter into liners. Bake 15-18 minutes. Let cool completely before frosting. For cinnamon cream cheese frosting: Cream butter and cream cheese together until light and fluffy. Add powdered sugar and cinnamon and mix until a smooth frosting forms. For maple cream frosting: Beat cream cheese until light and fluffy. Add powdered sugar, maple extract and milk or maple syrup and mix until frosting forms.
Combine the first 4 ingredients in a mixing bowl and allow them to stand for1 hour. Be sure to cool the potato water first. After an hour add the next 4 ingredients. Add enough extra flour to make a soft dough. Melt the shortening before adding it and do not add it while it is hot. Beat the eggs well before adding. Sift the flour. Roll 1/4" thick, spread with creamed butter. Cut with a small biscuit cutter. Place 2 with buttered sides together into a well greased muffin pan. Let stand 45 minutes and bake at 400°F for 25 minutes. Makes 30 rolls.
Cook the noodles according to package directions. Drain and rinse; set aside. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the squash and cook until golden, 2-3 minutes per side. Set aside. Combine the cottage cheese, spinach, 2 cups of the mozzarella, 1/4 cup of the Parmesan, the eggs, basil, garlic and salt. Preheat the oven to 375°F Spread 1 cup sauce in a 9x13 inch baking dish. Top with 3 noodles, 2 cups filling, and the squash. Top with 3 noodles, 1 cup sauce and remaining filling. Top with remaining noodles, sauce and cheeses. Cover and bake 30 minutes. Uncover. Bake 20 minutes. Let stand 10 minutes before serving.
Remove 1x3" strip peel with vegetable peeler from lemon making sure no pith is attached. Pour vinegar into hot sterilized pint jar. Add rind and spearmint leaves. Place in sunny window for 1-2 days. Taste. Remove peel and leaves when desired strength is reached. Add mint leaves for decoration. Seal. Store in cool dark place.
In salted water, boil spaghetti noodles to al dente and set aside. Vinaigrette: In a food processor, combine everything except the oil. Once combined, slowly drizzle in the oil until emulsified. Pour into a bowl and set for at least 1/2 hour for flavors to develop. Salad: Toss all ingredients together (saving a tablespoons each of scallions, bell pepper, peanuts and sesame seeds to sprinkle on top of salad as garnish). Toss all ingredients with just enough dressing to moisten and flavor the salad. Garnish with extra ingredients. Best served at room temperature or cold.
Put all ingredients in a large bowl. mix & mash together with a fork, form into 1/4 lb. patties. I grilled these on a small indoor grill type machine which drains excess fat. Grill 10 min's or until no longer pink in center.
Mix cookies crumbs and butter. Spread over a 13"x 9" pan. Freeze for 20 minutes. In the meantime, blend pudding and milk FOLD IN Cool Whip. Spread over frozen cookie crust and freeze for at least another 20 minutes. If desired, top with more oreo cookie chunks or chocolate syrup. Serving size depends on what size pieces are cut.
Spray pan with cooking spray. Saute prawns for 2- 3 minutes and then add garlic, wine and shallots and cook 5 minutes. Mix cornflour with evaporated milk, add to pan and stir constantly until thickens. Season to taste. Serve with boiled rice as an entree.
Cook pasta according to package directions. Meanwhile, in a Dutch oven, saute carrot and anchovy fillets in oil until carrot is tender. Stir in the olives, sun-dried tomatoes, garlic, capers, oregano, thyme, fennel and pepper flakes; cook 1 minute longer. Stir in the diced tomatoes, tomato paste and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened. Drain pasta. Add pasta and basil to sauce mixture; toss to coat. Sprinkle with cheese.
Cannoli Filling # 1: (Will fill 8 large cannoli): Cream drained ricotta until very smooth. Add chocolate chips, liqueur, orange peel and sugar; mix very well. Chill filling until needed. Using a very small spoon or pastry bag, fill cannoli shells. Refrigerate until ready to serve. Cannoli Filling # 2 (Will fill 10-12 cannoli): In a bowl, sift together the sugar, cinnamon and cocoa (if using). Mix ricotta well (until creamy) with sifted dry ingredients. Add vanilla, fruit peels and grated chocolate (if not using the cocoa); mix until all is well blended. Chill mixture until cold before filling shells. When shells are filled, smooth the filling evenly with the end of the shell, and decorate each end with a cherry half. Lightly sprinkle the filled shells with Confectioner's sugar. Keep refrigerated until ready to serve. Note: Cannoli can also be filled with pasticciera cream (pastry cream) or tortoni ice cream.
Beat butter, sugar and vanilla in a large bowl until creamy. Stir together flour and cocoa. Gradually add butter mixture, beating until blended. Add pecans. Beat until well blended. Refrigerate dough about 1 hour or until firm enough to handle. Heat oven to 375°. Remove wrappers from kisses. Mold tablespoon of dough around each kiss, covering completely. Shape in to balls and place on ungreased cookie sheet. Bake 10-12 minutes or until set. Cool for 1 minute on cookie sheet then transfer to wire rack and cool completely. Roll in powdered sugar. Enjoy!
Mix the first four ingredients on low speed for 1 1/2 minutes. Stop and scrape bowl down, and mix again on low for another minute. Dough will be thick. Put a scoop on greased baking sheet, press down with the back of a spoon, and place one almond on top in the middle. Bake for 10-12 minutes, or until the edges are slightly brown.
Preheat the oven to 150c (140c if using a fan oven), gas mark 2 (for us Brits!). In a 1 litre openproof dish, combine the rice, skimmed powder, Splenda and milk. Stir. Sprinkle 1/2 teaspoonsful of nutmeg over the top. Bake for 45 minutes in the middle of the oven. Remove from the oven and stir in the skin - or remove it. Then sprinkle the other 1/2 teaspoonsful of nutmeg over the top and return top the oven. Bake for another 45 minutes until golden brown, the rice soft and most of the liquid absorbed.
Spray a large skilet with cooking spray. On medium heat, add onions and celery cook until they begin to soften about 2 minutes. Add apples and continue to cook until the apples are softened and onions are slightly browned, about 8 minutes. Take off the heat or transfer to a bowl to cool for about 15 minutes. In another bowl, mix together ground chicken, egg whites, dill, bread crumbs, sat, pepper, nutmeg, and lemon zest. Add apple mixtues and combine well. Coat a loaf pan with cooking spray. Put mixture into loaf pan pressing meat into corners and even out the top. Drizzle honey mustard dressing over the top. Bake at 375 degrees for 1 hour and 15 minutes or until center is at 165 degrees. Let cool for 5 minutes begore slicing into six servings,.
In large bowl combine, macaroni, ham, cheese cubes and peas. In smaller bowl, mix, sour cream, mayo, lemon juice, parmesan, and seasonings. Pour dressing over macaroni mix and toss to blend well. Cover. Refrigerate several hours. Remove 30 minutes before serving. Toss gently to mix. You may need to add more mayo or sour cream for moisture.
Prheat oven to 325 degrees. In large saucepan bring water to a boil over high heat. Add potatos,return to a boil,then reduce heat, cover and simmer 18 to 20 minutes or until very tender when pierced with fork. Drain in colander, shaking off excess liquid. Meanwhile, in small bowl combine topping ingredients, except syrup. Set aside. Place potatos in large bowl. Using an electric mixer beat until smooth. Add sugar substitute, cinnamon,nutmeg,salt, if desired, egg substitute, margarine and vanilla. Beat on medium speed until smooth. Coat 9- inch glass deep-dish pie pan with cooking spray. Spoon potato mixture into pan. Sprinkle oat mixture evenly over all. Bake 35 minutes or until lightly browned. To serve,drizzle syrup evenly over all. Enjoy.
Preheat the oven to 350°F. Grease and flour six cups in a standard-size muffin tin. Blend together the egg YOLKS, almond paste, and cream until they form a smooth, thick, almond-scented mixture. Incorporate the flour. In a separate bowl, whisk egg WHITES with the teaspoon of powdered sugar until you achieve firm, white peaks. Scoop about HALF of whipped egg whites into almond mixture and fold it in until all the white is incorporated. Scoop REMAINING HALF of the whipped whites into almond mixture, fold in, don't overwork the mixture at this point. Fill six cups in the muffin tin with the batter. (In a 12-cup tin, alternate filled cups with empty cups so pan is balanced.). Bake for 20-25 minutes, or until a toothpick inserted in the center of one of the cakes comes out without batter stuck to it. Cool 10 minutes in the tin, then run a butter knife around the edge of each cake to help release them from the pan. Be free, little cakes! Once you have cooled cakes, use a serrated knife to cut the rounded tops off. These are tasty. Eat one now, and save the rest for later snacking -- maybe with berries and whipped cream. Yum. Bisect each cake horizontally so you have two equally sized tiers to work with. Take the Daim bars out of the freezer. DON''T unwrap them. Immediately throw them down onto the kitchen floor as hard as you can. Pick them up and throw them again. Do this again if it makes you feel good. You're trying to shatter them as much as possible without sending chunks of chocolate flying across your kitchen. Once those bars are appropriately pummeled, open up the packages and pour out the pieces onto your cutting board. Chop up any large hunks so you have a nicely uniform "crumb.". To make the chocolate ganache: combine chocolate, cream, and butter in a small saucepan over very, very low heat. Whisk all the lumpy chocolate bits until the sauce is smooth and shiny. Don't let it burble. Burbling is bad in this case! Take apart the bisected cakes and lay them out on across a sheet pan you've covered in a protective layer of parchment, wax paper or plastic. Easier clean up. Use a small rubber spatula or a butter knife to spread a thin layer of chocolate ganache over the tops of the lower layers and the bottoms of the upper layers. Evenly sprinkle about a half-teaspoon of the Daim bar crumbs on each ganache coated bottom layer. Cover each cake with a smooth layer of ganache, sprinkle ANOTHER half-teaspoon or so of crumbs on the tops, and finish the cakes by spreading ANOTHER teaspoon or so of ganache across the Daim crumb topped cakes. You should be able to smooth out most irregularities in the ganache with a butter knife that you've warmed in a glass of hot water -- but don't get crazy about it. They SHOULD look a little irregular. It's better that way. Cool the cakes at room temperature until the chocolate firms up, and serve 'em with hot coffee.
Brown ground beef and onion together. Place cabbage in large casserole. Spread beef and onions over the cabbage. Spread tomato soup over the beef. Cover and bake one hour at 350 degrees. 1/2 cup quick cooking rice can be added to the beef mixture but if you do this dilute the soup with 1 can of water.
Preheat the oven to 350 degrees. Coat the bottom of a glass dish or metal pan with olive oil. Place the cut zucchini and squash slices in the dish. Drizzle olive oil on top of the vegetables. Sprinkle grated cheese on top. Sprinkle Italian seasoning, salt and pepper on top. Bake for 30 minutes.
Press pickle slices between paper towels to remove excess moisture. Set Aside. Combine milk and next 4 ingredients; stir well. Combine 3 cups flour, red pepper, and next 3 ingredients; stir well. Dip pickle slices in milk mixture; dredge in flour mixture. Pour oil to a depth of 4 inches in a Dutch oven and heat to 375°F. Fry pickles, in batches, for 5 minutes or until golden. Drain on paper towels. Serve warm with dressing.
Line a rimmed baking sheet with foil. Mix together first eight ingredients. Divide mixture into thirds. Shape each portion into a 9x5x1 inch rectangle. Lift one portion onto middle of baking sheet; top with roasted peppers. Cover with another portion of meat; top with spinach. Add remaining meat mixture; spread with tomato pesto. Bake 1 hour. (meat thermometer should read 160 degrees). Let stand 10 minutes. Remove to a serving platter.
NOTE: It is very important to press and dry the tofu well, otherwise, this will be a big sloppy mess instead of crumbles. Combine all ingredients EXCEPT TOFU in a pan and simmer gently for 5-10 minutes, just until the sauce becomes slightly thick. Set aside the sauce to cool a bit. While the sauce is cooling, crumble the pressed and dried tofu into a bowl. Toss the tofu with a bit of the cooled sauce, adding sauce in small increments until the tofu is uniformly colored, but with no liquid at the bottom of the bowl. You will have some leftover sauce that you can refrigerate and use later. Preheat oven to 300 degrees. Put parchment down on a sheet pan and carefully spread the sauced tofu on it. Bake until the tofu looks dry and a bit crumbly, but be careful not to overcook or burn it. As the tofu bakes, turn it over occasionally with a spatula to help the "drying" process. Baking should take at least 20 minutes, but may take much longer depending on how well you were able to press out the water. When the tofu crumbles appear sufficiently dry, take them out of the oven and add them to sauteed peppers, bean sprouts, celery, mushrooms, spinach, eggs, or whatever! Enjoy!
Preheat oven to 350. Combine 8 candy bars and 1/2 cup butter in saucepan. Melt over medium heat. Cream remaining 1/2 cup butter with sugar. Sift flour and soda. Add flour alternating with buttermilk. Stir until smooth. Add melted candy and mix well. Stir in vanilla. Pour into greased and floured Bundt pan. Bake for 70-75 minutes. Cool then frost. For icing, melt candy bars with butter. Add sugar and vanilla. Blend in just enough milk to make a spreading cocsistency.
Cook onions until soft. Add proscuitto and cook until begins to brown. Add tomatoes and cream and cook until reduced by about half. Check seasonings. Prosciutto can be very salty. Serve over cooked pasta and top with grated cheese. Very easy and quick!
Heat oven to 350°F. Spray cookie sheet with nonstick cooking spray. Beat butter until creamy. Add brown sugar and 3 tablespoons granulated sugar; beat until blended. Add egg, baking soda, corn syrup and vanilla; beat well. Stir together flour and cocoa; beat into butter mixture. If batter becomes too stiff, use wooden spoon to stir in remaining flour. Cover; refrigerate about 30 minutes, if necessary, until batter is firm enough to shape. Shape dough into 1-inch balls. Combine 1/4 cup granulated sugar and cinnamon; roll balls in mixture. Place balls 2-inches apart on prepared cookie sheet. Bake 9 to 10 minutes or until cookies are set and tops are cracked. Cool slightly; remove from cookie sheet to wire rack. Cool completely. 40 cookies.
In small Dutch oven, heat the oil over medium-high heat. Saute onions until soft, about 4 minutes. Add carrots, celery and rutabaga. Cover tightly and cook over medium-high heat ~10 minutes. Add the stock and bay leaf. Cover and cook the stew for 10 minutes. Add the apple and sweet potato, thyme and sage. Cover and simmer until the vegetables are done ~15 minutes. Once the veggies are soft, take about half out and blend them with a hand mixer with one more cup of chicken broth. Stir back into veggie mix, add turkey, cranberries, 1/2 cup half-and-half, and heat through. Serve with cooked noodles or rice.
Combine all dry ingredients in a medium bowl. Cut in shortening until the size of little pebbles. NOTE: I often grate frozen butter and stir it in with a fork rather than cutting in shortening. Mix in grated cheese with a fork. With a fork, stir in worchestershire sauce. Add ice water and quickly stir into a ball. Knead with hands, adding more ice water as needed, until smooth and pliable like pie crust dough. Do not handle any more than necessary. Divide dough in half and form into 2 logs about 1-1/2 inches in diameter and 8 inches long. Wrap in waxed paper. Place in airtight container (such as a zip bag) in the refrigerator until ready to bake. These can be made days ahead. When ready to bake, preheat oven to 400 degrees. Grease cookie sheets. Slice wafers off log and flatten to desired thinness (about 1/8 inch. Bake about 10 to 12 minutes or until starting to lightly brown. Let cool just slightly on cookie sheet to firm up; but best when served warm.
Preheat oven to 350°F Dissolve the yeast in a large bowl in warm water. Stir in honey, oil, salt, nutmeg, and 2 cups of the flour. Beat until very smooth, about 1 minute. Gradually add enough of the remaining flour to make a stiff dough. Turn dough onto a lightly floured surface; knead until smooth, about 5 minutes. Place in a greased bowl, cover, and let rise in a warm place until about double in size, about 50 minutes. Punch down on dough. Press dough into greased jelly roll plan (about 15x10x1-inch). Cut dough into about 21/2-inch squares with a sharp knife, cutting two-thirds of the way through the dough. Cover and let rise until double in size, about 30 minutes. Dissolve the instant coffee in the milk and brush over the dough. Bake until the bread is golden brown, about 35 minutes. Break the bread into squares to serve.
Heat oven to 350°. Grease bottom only of rectangular pan, 13x9x2 inches, with shortening or spray bottom with cooking spray. Beat cake mix, water, butter and eggs in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan. Bake 27 to 33 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Poke top of warm cake every 1/2 inch with handle of wooden spoon, wiping handle occasionally to reduce sticking. Reserve 1/2 cup caramel topping. Drizzle remaining caramel topping evenly over top of cake; let stand about 15 minutes or until caramel topping has been absorbed into cake. Run knife around side of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled. Set aside 2 tablespoons of the reserved 1/2 cup caramel topping. Stir remaining topping into frosting; spread over top of cake. Drizzle with reserved 2 tablespoons caramel topping. Store covered in refrigerator.
Melt 1 tablespoon butter in a large saute pan over medium-high heat; add the mushrooms and cook until golden, about 5 minutes. Add the onions and garlic, and saute for 3 minutes. Add the drained, chopped spinach, salt, and pepper, stir well and saute for an additional 5 minutes. Over medium heat melt 4 tablespoons butter in a saucepan; add the flour and cook, stirring constantly to keep it from browning. Gradually add the chicken or vegetable broth and milk; cook, stirring occasionally, until smooth and thickened, about 5 minutes. As soon as sauce begins to boil, remove it from the heat and add thyme and basil. Combine the shredded cheeses together until well mixed. Pour 1/2 cup of the sauce into the bottom of a 9x13-inch baking pan. Lay 5 noodles in a single layer in the pan. (Four the long way and one broken-off one the short way.). Layer with 1/2 each of the mushroom/spinach mixture and shredded cheeses, then coat with 1/2 of the sauce. Repeat the process, ending with the sauce. Cover the pan tightly with foil and bake at 350F for 45 minutes, then remove foil and bake 15 minutes longer. Remove from oven and let sit a few minutes before serving.