HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the cream cheese and taco seasoning together. I don't use the entire can of Rotel tomatoes or Refried beans. About 4 tablespoons of each into the mixture. But you can adjust to your taste. Evenly divide the mixture between the tortillas and then roll them up tightly. Cover with saran wrap and chill in the refrigerator for a couple of hours. Then cut them up into slices discarding (or eating!) the ends. Very easy but very good with a kick! The great thing is that you can mix in your own favorites into the recipe. Black olives, pimentos, etc.
Cream butter with the 1/4 cup of sugar and blend well. Combine flour and cinnamon. Add flour mixed with cinnamon (a bit at a time) and mix well. Add extract and stir in nuts. Shape teaspoonfuls of dough into crescent shapes and bake on an ungreased cookie sheet at 325°F for 18-20 minutes. Let cookies cool for about 5 minutes and then coat well with powdered sugar. Variation: roll dough into 1-inch balls and bake (same as above). When cookies are cool, GENTLY roll in confectioners' sugar until coated well.
Soak skewers in water for 30 minutes. Combine water and cornstarch in small saucepan, mixing until cornstarch dissolves. Stirring constantly, bring mixture to a boil, then reduce heat to medium and cook until thickened-about 2 minutes. Remove from heat and stir in ginger and garlic. Set aside to cool to room temperature. In blender, combine cornstarch mixture and pecans, vinegar, soy sauce, sugar, sesame oil, and red pepper flakes; blend until smooth puree. This may be done in a food processor, pulsing the mixture till it reaches your desired consistancy. Set aside while preparing shrimp. Prepare a hot charcoal fire or preheat a gas grill. Skewer shrimp or arrange on grill topper and cook over grill, turning occasionally, until the shrimp are pink and lightly browned. Serve shrimp over a puddle of sauce or serve sauce on the side for dipping.
Wipe turkey with damp paper towels. In an 8-quart kettle, combine broth, water, onions (each stuck with 4 whole cloves), celery, carrots, salt, peppercorns and bay leaf. Bring to a boil and add turkey breast. Bring back to boiling; reduce heat and simmer gently, covered, for about 2-1/2 hours or until turkey is tender. Remove from heat. Let stand, frequently spooning broth over turkey for 1-1/2 hours, or until cool enough to handle. Or you may refrigerate overnight, covered. Lift out turkey. Reserve broth for another use. Remove the skin from the turkey breast. With a sharp knife, remove the breast meat in slices 1/2-inch thick. To make the dressing, in a large bowl combine oil, lemon juice, onion juice, tarragon, scallions, parsley, salt and pepper; stir to blend. Slice celery thinly on the diagonal to measure 4 cups; chill. Cut sliced turkey into 1/2 to 3/4-inch pieces -- you should have about 8 cups. Add to dressing in large bowl. Toss lightly to coat well. Refrigerate, covered, until serving time, at least 1 hour or longer. Make radish roses and refrigerate in ice water to open "petals" -- at least an hour. Toss turkey salad with mayonnaise and light cream; chill. Add drained pineapple and mix well. To serve: Spoon salad on a chilled platter lined with lettuce leaves. Garnish with watercress, radish roses and toasted almonds. (To toast almonds, in shallow pan bake at 350 degrees for 10 minutes or until golden.).
Place squash in a lightly greased 13x9x2-inch baking pan. In a small bowl combine orange peel, orange juice, scallions, soy sauce, brown sugar, oil, and red pepper flakes. Drizzle over squash, tossing to coat. Roast, uncovered, in a 425*F. oven for 20-25 minutes or until squash is tender, stirring several times. Stir cubes again before serving. Place a toothpick in each squash cube, if using for appetizers. Serve warm. Makes about 48 appetizers.
Cut peppers, lengthwise, and remove seeds.(Wear gloves). Cook and drain the sausage, til there is no longer any pink. Combine the cream cheese and Parmesan cheese, real good. Fold in the sausage. Place mixture of the sausage into each halve of the peppers. (about a teaspoon full-use your own judgement). Wrap the Prosciutto around each pepper, and secure with a tooth pick. Prepare your grill for indirect heat, using a drip pan. Place jalepnos over pan, and grill covered over indirect heat for about 10 minutes. (If you like the Prosciutto more crunchier cook longer.) Serve with spicy ranch dressing if you would like.
Combine marinade ingredients and marinate chicken for a minimum of 2 hours in the refrigerator. In a large wok, heat 2 tablespoons oil for 20 seconds. Add chicken and stir quickly (separating chicken) for 30 seconds. Remove chicken and drain. Place 2 tablespoons garlic and red bell pepper in wok and cook for 5 seconds. Add cooking wine, soy sauce, oyster sauce and water to wok. Slice off eggplant stem and slice eggplant. Add eggplant and stir until the mixture boils. Turn heat to low, cover and cook 2-3 minutes (make sure mixture does not run dry). After 2 minutes check to see if eggplant is tender; then add cornstarch mixture slowly. Return chicken to wok; stir and fold until mixed well with sauce again. Add green onion and sesame oil and stir & fold until thoroughly mixed. Serve with steamed or fried rice.
In a bowl, combine apple, bell pepper and onion. In a separate small bowl, whisk together lime juice, honey, mint, jalapeno or serrano pepper, and salt. Add to apple mixture and toss to combine thoroughly. Refrigerate a bit before serving; this is best nice and chilled.
Cut the lobster tails along each side of the underside with scissors. Pull the lobster flesh away from the shells and cut into thick slices. Top and tail the snow peas. Break off the woody end of the asparagus. Boil, steam or microwave the asparagus until barely tender, add the snow peas and cook for 1 minute longer. Drain and refresh under cold water until no longer warm. Heat the butter in a pan, add green onions, lemon rind and juice. Add the lobster, stir fry until the lobster is just tender then add the pine nuts, asparagus and snow peas. Stir until heated through.
Combine ingredietns in a cocktail shaker filled with ice. Shake thoroughly. Strain into a chilled cocktail glass. Garnish with a cherry.
Preheat oven to 350°. Put the flour, sour cream and butter in a large zip lock bag. Mix until combined. Let sit in the refrigerator overnight, or put in the freezer for 1 1/2 hours. After the dough is well chilled, divide into four parts. Flour work surface. Take one part and roll into a fat snake like shape with hands. Then with a rolling pin, roll into a rectangle about 1/8 inch thick. Spread jam evenly onto dough, leaving an small edge without jam. Roll up like a jelly roll. Press seams together and seal. Lay seam side down on a cookie sheet. With a sharp knife, cut slits across the strudel in a diagonal pattern. Bake for 20-25 minutes. To make icing, combine the powdered sugar and milk. You want it to be thick. While strudel is still warm, drizzle powdered sugar mixture over strudel. Cut into bite size servings to serve. Feel free to add nuts with the jam.
In a large skillet, cook meat & onion until meat is browned; drain fat. Stir in the rest of the ingredients except cheeses. Bring to a boil then reduce heat. Cover & simmer 20 mins., stirring often. Top with cheese. Cover & heat for 2 minutes or until cheese is melted.
Preheat oven to 350°F Boil and cook shells as directed Brown ground beef, season, and drain grease (reserve 1 tsp). Saute onions (or other vegetables in same pan using approx 1 tsp reserved grease -- add more if needed or use butter or other oil). combine ground beef, onions, and pasta sauce in same pan. cover and simmer on low while you prepare the rest of the meal. Stir occasionally. Mix cottage cheese, egg, then salt and pepper lightly. Mix well and add 2 cups cheese. Mix again. Spray a 13x9 inch baking pan and begin to layer in order -- shells, cottage cheese mix, meat sauce (repeat 3 times) and finish off by topping 1-2 cups mozzarella or Italian blend cheese onto lasagna. Bake for 20-30 minutes uncovered or until cheese is melted to your preference. I like to sprinkle an Italian blend seasoning or crushed red pepper on our individual servings. We serve this with garlic bread and a salad. Let stand approximately 20 minutes before cutting/serving (to set up or else it is too saucy). I use this time to make the salad and toast the garlic bread. This meal tastes even better the next day!
For 1st Layer: Cream butter,sugar& flour,add nuts. Press in a greased 9x13 pan. Bake 10 mins. at 325. For 2nd Layer: Mix cream cheese and sugar at high speed and blend in Cool Whip. Spread over COOLED first layer. For 3rd Layer: Mix pudding and milk and place in the fridge for 3 minutes and pour over second layer. Spread top of dessert with additional Cool Whip (500ml.) and sprinkle with chopped nuts.
Marinate chicken with the soy sauce,sugar and wine for at least 30 minutes or overnight. Place chicken onto a baking pan, skin side up and bake in a preheated oven of 450F for 25 - 30 minutes or until cooked and skin is golden brown. Squeeze lemon juice over chicken and serve immediately.
Place peanut butter and sugar in a large bowl and beat until thoroughly combined. Mix in the eggs and vanilla. Combine the flour, cocoa, baking soda and salt in a small bowl. Alternately add with the milk to the peanut butter mixture, mixing thoroughly. (How thick your peanut butter is will determine if you need more milk or not.). Roll into one inch balls and place on an ungreased cookie sheet about 2 inches apart. Use a fork to flatten with the traditional crisscross pattern of a peanut butter cookie. Bake at 350° for 8 minutes. Allow to cool on cookie sheet slightly before removing to a cooling rack.
Preheat the oven to 350°F; butter and flour a 13 x 9 baking pan. In a bowl combine the walnuts, cinnamon, cloves, allspice, breadcrumbs, flour, and baking powder. In a small glass, dilute the soda with the cognac. Beat the egg whites in a bowl until stiff peaks form. In a large bowl mixing bowl, cream the butter with the sugar and then add the eggs yolks; mix in the soda with the cognac, and add the milk and the walnut mixture, beating until well combined; fold in 1/4 of the beaten egg whites to lighten batter, then carefully fold in the rest; it is ok if a few white streaks show in the batter; spread into the prepared baking pan. Bake for 45-60 minutes, or until the cake tests done. Cool cake completely (it is very important that the cake is cooled before pouring on hot syrup because otherwise it will turn mushy). For the syrup: Mix all the ingredients together in a medium saucepan; bring it to a boil and boil for 5-7 minutes; remove cinnamon stick and pour hot syrup over cooled cake; let the cake cool completely (from the addition of the hot syrup) before serving.
In a large microwave-safe bowl place both semi-sweet chocolate chips, milk chocolate chips, condensed milk and butter; microwave on MEDIUM for 3-5 minutes, removing and stirring once or twice during the cooking time (do not overcook or the mixture will turn grainy). At this point mix in the 1 cup mini marshmallows (if using) until completely combined. Stir in vanilla and nuts until combined. Transfer into greased 8 x 8-inch baking dish. Chill in refrigerator.
Pierce the meat well with a skewer and put in a large saucepan with all the ingredients except the thick coconut milk and ghee. Cover and simmer gently until meat is tender, approximately 11/2 - 2 hours. Add thick coconut milk and cook uncovered for 15 minutes longer. Lift meat out on to a serving dish. If the gravy is too thin reduce it by boiling rapidly uncovered. Put gravy into a bowl. Rinse the pan to remove any gravy, return to the stove and heat the ghee in it. Fry meat on all sides, pour gravy over the meat and heat through. Serve.
Heat olive oil in a saucepan and cook the onion, garlic, and mushrooms until soft. Add the diced tomatoes and cook for 5 minutes. Add the basil, salt and pepper. Cook the Gnocchi as directed on package. Drain well. Toss the Gnocchi with the sauce and sprinkle with the parmesan cheese and Mozzarella cheese. Put under the broiler to melt the cheese. Enjoy!
Heat oven to 375 degrees. Spray cookie sheet with nonstick cooking spray. In a large bowl combine ham, broccoli, cheese, mushrooms, mayonnaise, and mustard, mix well. Unroll both cans of dough into 2 large rectangles. Place dough with long sides together on sprayed cookie sheet, forming 15x12 inch rectangle. Press edges and perferations together and seal. Spoon and spread ham mixture lengthwise in 6-inch wide strip down center of dough. With scissors or sharp knife, make cuts 1 1/2 inches apart on long sides of dough to within 1/2 inch of filling. Twisting each strip once, alternately cross strips over filling. Tuck short ends under, press to seal. Brush dough with beaten egg white. Bake 375 degrees for 28-33 minutes or until deep golden brown. Cool 5 minutes. Cut crosswise into slices.
Mix Dressing - whisk together first 10 ingredients. Refrigerate 1 hour, or until slightly thickened. Preheat Sandwich Grill - highest heat. Lightly butter 4 slices of bread. Lightly toast all 6. Assemble sandwich: Toasted, buttered slice of bread (butter down); Ham; Roasted Red Pepper strips; Mozzarella; Dressing; Toasted, unbuttered slice of bread; Dressing; Mozzarella; Roasted Red Pepper strips; Ham; Toasted, buttered slice of bread (butter up) Grill 4 minutes, or until nicely marked and pressed.
Preheat oven to 350. In a large skillet, melt the butter over medium heat. Add the onion and garlic and saute until the onion is translucent and the garlic is fragrant. Remove from heat. Add the thawed hash browns, sour cream, soup, cheese, salt, and diced pepper (if using) and combine well. Add additional salt and pepper if necessary. Spread the mixture into a 9x13" (or similar) dish and bake for 50-60 minutes or until the casserole is hot in the center and the cheese is bubbly throughout.
Preheat oven to 375 degrees. Rub inside of a 2 1/2 quart casserole dish with 1 tablespoons butter. Bring large pot of salted water to boil over high heat. Add noodles and cook until al dente, 5-7 minutes. Drain and transfer noodles to a large bowl. Melt 4 tablespoons butter in a medium saucepan over medium-high heat. Add half the scallions and cook until softened, 1-2 minutes. Add flour and mustard and cook, stirring frequently, for 1 minutes. Gradually pour in milk, whisking constantly, and bring to a boil. Cook sauce, stirring frequently, until smooth and thickened, 16-18 minutes. Season with salt and pepper to taste. Transfer sauce to bowl with noodles. Add tuna and stir gently to combine. Transfer tuna-noodle mixture to prepared dish. Melt remaining butter and toss with remaining scallions, bread crumbs, and salt and pepper to taste in a bowl. Scatter seasoned bread crumbs over tuna-noodle mixture and bake until golden brown and bubbling, 20-25 minutes. Let casserole cool slightly before serving.
Combine the orange juice, olive oil, garlic, cumin, cinnamon and salt and pepper in a large bowl. Add the chops and coat well with marinade. Cover bowl and marinate in refrigerator for 2-4 hours, turning once or twice. Heat a barbecue grill to high and grill the chops for about 6 minutes per side. -Be sure not to overcook. Enjoy!
In a 9x13 pan combine the onion, pepper, garlic and chicken. Add salt, pepper, garlic powder, Italian seasonings, and sugar to taste to the can of crushed tomatoes and pour over the veggies and chicken. Swirl red wine in can to rinse it and pour over the top of the sauce. Bake covered in 350 oven for about an hour. Remove cover and bake for another hour stirring every 20 minutes or so. Adjust seasonings and serve over penne with Parmesan cheese sprinkled on top.
Prepare brownies, either home made or Boxed. Cool on a wire rack. Do not remove side yet. To prepare mint mousse: In the microwave melt the 1 cup chopped mints. In a double broiler over boiling water whisk the yolks until pale and frothy. Slowly whisk in the melted mints, scraping the cup with a spoon, not your finger! The mix will stiffen. Quickly whip the whites to semi-stiff peaks and slowly fold into the mint mixture. Quickly whip the heavy cream until thick and slowly fold this into the mint/egg mixture. Fold well and set aside 1/4 the mousse. Top the cooled brownie with the remaining 3/4 mint mousse and carefully level smooth. Chill. 1 hour later melt the 1 cup semi-sweet chocolate chips with the 1/4 cup half and half. Whisk well until you have a smooth chocolate sauce. Carefully top the mint mousse with the melted chocolate sauce. Cool. Decorate top with unwrapped, whole mints. Top with 10 dollops of the remaining mousse. Chill Well. Melt remaining 1 cup semi sweet chocolate chips. Remove side of pan. Brush the melted chocolate onto the sides and gently press in 3/4 cup of the chopped Andes or After Eight Mints. Sprinkle the remaining chopped mints on top. Serve.
Grate the natural soap into a plastic spray bottle (to get soap flakes). Add the vegetable oil and water to the spray bottle. Give the bottle a good shake. Now you can start spraying on all your plants.
bring broth to boil. add chicken breasts & carrots. bring to a boil again. reduce to a simmer. cook for 1 hour.
Put all ingredients into bowl, mix well. Form balls the size of ping pong balls, wrapping each in wax paper, twisting the ends. Refridgerate until needed. Enjoy!
Preheat oven to 400°F. Spray a 2 quart casserole with non-stick. Cook sweet pepper, onion and garlic in oil until tender. Add beans, Spicy V-8 juice, chili powder and cumin. Stir. Bring to a simmer. Pour into prepared casserole. Combine muffin mix, milk and egg just until combined. Gently fold in cheese and cilantro. Pour over bean mixture. Spread to completely cover beans. Make sure batter touches the side of the dish all around. Bake, uncovered 20 - 25 minutes or until top is golden.
Prepare the topping first by combining all the ingredients in a small, non-reactive bowl and mixing well. Cover and refrigerate until ready to serve the corn fritters. The topping is best prepared at least 1 hour in advance. Sift the flour and baking powder into a large mixing bowl. Make a well in the center, adding the milk and eggs. Using a wire whisk, stir together the milk, eggs and flour, incorporating well to break up any lumps. Keep beating with the whisk to make a smooth, thick batter. Next, add the corn, scallions, red chile and cilantro. Season with salt and pepper. Mix well. Heat a griddle in a large heavy skillet on medium-high heat. Brush the skillet with a little bit of oil. Drop a heaping tablespoonful (grease the utensil first to make it easier to pour) of the batter into the pan; cooking only four fritters at a time to avoid crowding. Cook on both sides until golden and firm, about 2 minutes each side. Be careful not to burn, reducing heat if necessary. Remove fritters from pan and drain on paper towels. Place on a platter and keep warm in a low oven. Repeat process until all fritters are cooked, adding oil as necessary. Divide and arrange the watercress* on 4 individual salad plates. Place the cooked fritters on top. Serve hot with the yogurt sauce on the side. If you wish, the watercress can be {{lightly}} wilted by sauteeing for about 15 seconds in a little bit of oil.
Bring a small amount of salted water to a boil. Add your sliced celery.(I cut it on the bias)Cook for no more than 8 minutes. You want it to stay crunchy. Drain and combine with the pimentos, soup, and water chestnuts. Place in a sprayed 9x9 casserole. Combine the breadcrumbs, almonds and melted butter and sprinkle over the top. Bake at 350F 20 minute until it bubbles. PS: If you can buy PANKO(Asian Breadcrumbs), use those instead of the soft breadcrumbs. The recipe is very old, and Pankowas not available.
First prepare your chicken cutlets. Trim the fat, cut each piece lengthwise and in half. (to make the chicken cook faster) A serrated knife makes cutting them lengthwise easier. Prepare your coating. Crack two eggs into a bowl, whisk lightly with a spoon. Next pour flour and breadcrumbs onto two separate sheets of tinfoil. Take each piece of chicken and dip in flour, egg, and breadcrumbs respectively. Set aside. Pour some olive oil into a medium frying pan. (enough to coat the bottom) Turn the burners up to medium heat. All you want to do is brown the cutlets on both side not cook them all the way through. Next get a baking dish and cover chicken with spaghetti sauce, mozzarella and feta cheese. Stick it in oven for approx 20 min on 350. Take out and enjoy! I usually serve this with pasta, salad, and garlic bread.
Set oven to 350 degrees. Set oven rack to second-lowest position. Grease a 13 x 9-inch baking pan. To make the cheesecake topping: in a food processor, blend all ingredients for 1 minute until smooth; remove to a bowl. In the processor without cleaning the bowl, add in 1/2 cup butter and 1-1/3 cups sugar; blend until smooth (about 1 minute). Add in vanilla, lemon extract, eggs, sour cream and blend well (about 30 seconds). Add in flour, salt, baking powder, baking soda; blend to make a smooth batter (about 30 seconds). Spoon batter into prepared baking pan. Spoon on cream cheese mixture topping (don't worry if there are open spaces). Drop jam dollups by teaspoonfuls over cake and cream cheese areas. Swirl the jam and the cream cheese topping to make a gentle marble effect. Bake for 35-40 minutes, or until cake is set and the topping seems dry. Cool completely and dust with powdered sugar.
Add first 5 ingredients to a bowl, whisk until smooth and let it rest for 1 hour. Heat an 8 or 10 inch nonstick skillet over high heat for 2 minutes. Add a bit of butter or oil to thinl coat the bottom of the pan (pour out any excess butter or oil). Pour 1/4 cup of batter into hot pan and swirl it around so that it coats the bottom of the pan completely (pour any excess back into bowl of batter). Lower heat enough so that batter dries on top before it burns on bottom and cook for 1 to 2 minutes. Flip over crepe and cook other side for about 1/2 minute. Repeat until all batter has been used up adding more butter or oil to pan as needed (you won't need to add grease for every crepe). Stack crepes as they are finished. Fill as desired and serve. FILLING SUGGESTIONS: Ham & Cheese. Layer thinly sliced ham and Gruyere or Emmental cheese in the centre of each crepe; fold the bottom edge 1/3 of the way to the centre the fold the sides in and the bottom over to make an envelope. Serve as is or, better yet, brown in melted butter just before serving. Fried Egg. For this filling you will add the egg as you make the crepes. Cook the first side of the crepe as in step 3. Next you turn the crepe and break an egg into the centre of the crepe. Quickly fold in the side and bottom to make an envelope, cover and cook until the yolk has just set (about 2 minutes). Add salt and pepper to taste and serve immediately.
In a saucepan, bring water to a boil. Add butter, salt and stir. Add couscous and remove from heat and allow to sit for about 5 minutes. Fluff with a fork.
Combine chilled ingredients in a shaker (no ice). Shake well. Strain into a chilled martini glass. Top with a dollop of whipped cream and dust with nutmeg.
Cut pork loin and potatoes into bite-sized cubes. Heat oven to 350 degrees. Spray a 9x13 baking dish with non-stick cooking spray and set aside. Combine all ingredients in a large bowl, toss well to coat the meat and potatoes with the other ingredients. Empty bowl into the prepared baking dish and even out the ingredients. Bake for 1 hour, or until the meat and potatoes are done. ***Alternately, omit the pork and use the the combined ingredients to stuff a turkey or 2 chickens. Roast as you would usually prepare the bird(s). Or, place a small pork roast, turkey breast or chicken breasts in the prepared baking dish, then surround with the remaining ingredients, bake until meat is done.
Mix together and freeze. Fill large glass 1/3 full (or more) with frozen mixture and add 7-Up, Sprite, Gingerale, etc.