HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook vegetables in oil- until tender. Add chicken and bean sprouts. Add the broth- bring to slight boil. Add salt, pepper and Accent to taste. Make a mixture of the cornstarch and water. Add this mixture to other ingredients for thickening. Serve over rice or chow mein noodles.
Pour milk into large bowl, add dry pudding mix. Beat for 2 minutes. (mixture will be thick.) Spoon 1-1/2 cups pudding into crust. Gently stir half of Cool Whip into remaining pudding. Spread evenly over pudding layer in crust. Top with remaining Cool Whip. Refrigerate 3 hours or until set.
Mix first five dry ingredients in a bowl and set aside. In a BIG bowl, mix butter until creamy, gradually mixing in sugar. Add eggs one at a time and mix well. Add vanilla and mix well. Gradually add flour mixture, stir well. Add remaining ingredients one at a time, stirring well. (this is where the stirring starts getting harder). Use a medium size cookie scoop and drop rounded balls of dough onto ungreased baking sheets. Flatten slightly. Bake at 350 degrees for 17-20 minutes. Remove from baking sheet and cool. Makes approximately six dozen cookies or you can use a large scoop and make approximately three dozen jumbo cookies.
In a medium saucepan, heat the oil over medium heat. Add onion, garlic and ginger, saute about 3 minutes. Add teriyaki sauce and honey; bring to a boil, stirring constantly. Simmer about 2 minutes. Allow to cool to room temperature. In a small dish reserve 1/4 cup sauce for basting, cover and place in fridge. Put the fish steaks in a large resealable plastic bag and pour remaining sauce over them. Put the fish in fridge and marinate 2 to 3 hours. Preheat the grill for 5 minutes. Spray both sides of grill with non-stick cooking spray. Grill fish steaks for 4 minutes or until almost half done. Open grill and remove steaks; wipe grill clean and spray both sides again with non-stick cooking spray. Return the steaks to the grill and baste with the reserved 1/4 cup sauce. Grill 3 more minutes.
Mix cream cheese, ranch dressing mix and green onions or chives well. Spread evenly over the tortillas. Sprinkle equal amounts of remaining ingredients on top of the cream cheese mixture. Roll up tortillas tightly. Wrap with plastic wrap and chill a minimum of 2 hours before serving. Remove plastic wrap and cut rolls into equal pieces - discarding the ends. Serve with salsa and Enjoy!
Wash apples, remove stems and replace with popsicle stick pushed halfway into the apple. Combine sugar and corn syrup in a deep pan and stir slowly over low heat until thoroughly dissolved. Let boil to 300F on candy thermometer or until a small quantity becomes brittle when dropped into cold water. Remove pan from heat and place over boiling water (to keep the candy from hardening too quickly). Dip apples in the candy syrup and twirl in a circular motion until completely covered. Place on a buttered pan with the sticks upright and permit to cool.
Cake. Preheat oven to 350 degrees. Grease a bundt pan, dust with flour, set aside. Beat butter, 1 cup sugar in large bowl until fluffy. Next beat in egg yolks, one at a time. Mix in orange, lemon and lime rinds. In fresh bowl beat eggs whites till soft peaks form. Mix in remaining 1/2 cup of sugar until peaks become firm. In a small bowl whisk flour, baking powder and salt. Using a wooden spoon, mix flour mixture into butter mixture alternating with the orange juice. Batter will be stiff. Fold in egg whites and add 3 cups of blueberries. Pour into prepared pan. Bake in center of oven at 350 degrees for 45- 55 minutes. Let cake cool on rack in pan for 20 minutes. Glaze. While waiting for cake to cool prepare glaze. In a small pan bring sugar and juice to a boil for about 2 minutes, stir and let cool. Remove cake from pan, place cake on rack and brush on glaze-- allow cake to cool before serving-- enjoy.
In a large bowl, combine the flour, sugar, baking powder and salt. In a separate bowl, beat the eggs well; blend in the milk, potatoes, cheese and shortening. Add to the dry ingredients, stirring just until moistened. Spoon into large greased or paper-lined muffin cups, filling 3/4 full. Bake in a 400 degree F oven for 25 minutes or until lightly browned and firm to the touch.
Place roast in crock pot. Mix all other ingredients (except items for serving) and pour over roast. Cover and cook on low 6-8 hours. About an hour prior to eating (if possible), shred the pork with a fork and stir. Serve in lettuce bowls/wraps or tortillas and any other suggested toppings.
Position oven rack in middle of oven, preheat to 350 degrees. Butter a 9-inch bundt pan. With a mixer and paddle attachment, beat butter, zest and sugar until light and fluffy- about 3 minutes. One at a time, add egg and egg yolks, beating well and scraping sides of bowl after each addition. Beat in pumpkin and vanilla. Sift together flour, baking powder and salt, stir in cornmeal. Add dry mixture to pumpkin batter in 3 staqges, stirring gently but thoroughly with rubber spatula after each addition. Do not overwork batter. In a clean bowl, whip egg whites to soft peaks. Gently fold whites into batter with spatula until there are no longer any white streaks. Scrape batter into pan, smooth surface. Bake until top is springy when lightly touched, the sides should be pulling away from the pan and a wooden skewer inserted in the center of the cake comes out clean- about 40-50 minutes. Let cool for 20 minutes and then invert cake onto a rack to cool completely. Dust with powdered sugar if you like. For Orange Syrup: In a small saucepan over low heat, combine orange juice and sugar, stirring until sugar has dissolved. Boil without stirring for 2 minutes. Serve each slice with a drizzle of warm syrup accompanied by yougurt or vanilla ice cream.
In 1 1/2-quart saucepan, mix granulated sugar, orange juice and water. Heat to boiling. Stir in all remaining Cranberry Filling ingredients. Cook over medium heat about 10 minutes, stirring occasionally, until thickened; cool. Heat oven to 400°F. In medium bowl, mix brown sugar and butter. Stir in all remaining Bar ingredients until crumbly. Press half of the crumbly mixture in ungreased rectangular pan, 13x9x2 inches. Spread with filling. Top with remaining crumbly mixture; press lightly. Bake about 20 minutes or until light brown. For bars, cut into 8 rows by 6 rows while warm.
Drain the tofu, blot with a paper towel and cut into bite sized cubes. Mix the curry powder and half the lime juice in a large bowl. Add the tofu cubes and toss. Let marinate for a least an hour. Heat 2 oz of the oil in a skillet, add the tofu and cook over medium-high heat until brown. Then turn off heat, add the remaining lime juice and set aside. Heat the remaining oil in a skillet with the cumin seeds. When hot, add the onions and saute over high heat until they're lightly brown. Add the green peppers, garlic, ginger, cayenne, coriander and turmeric. Cook some more minutes until the peppers have softened somewhat. Add the tofu and tomatoes and cook until the tofu is heated through. Add the cilantro and serve.
pre-heat oven to 350. rub entire turkey with oil. fine dice sage and rosemary. mix salt, pepper, paprika, sage and rosemary. cover entire turkey with spice mixture. cut oranges in half and stuff in turkey. cut onion in quartars an drop in roasting pan. peel garlic and drop in roasting pan. roast on a rack breast side down for 2 hours. turn breast side up and finish to 170 degrees. let rest 20 min and eat.
Mix together sugar, apricot jam, salt, apricots, wine, honey and Worcestershire sauce in a saucepan. Mix together sugar, apricot jam, salt, apricots, wine, honey and Worcestershire sauce in a saucepan. Heat over medium heat until jam has been melted. Heat over medium heat until jam has been melted. Use sauce over chicken, pork, and lamb.
Mix all dry ingredients. Mix all wet ingredients. Mix all wet and dry ingredients together. Bake at 350°F for about 18-23 minute till toothpick inserted comes out clean.
Makes 10 rainbow smoothies. You will need to blend each layer separately, so simply rinse out your blender between each smoothie. For each smoothie layer, combine all ingredients in blender and blend until smooth. Pour a small, even layer into all 10 glasses. Rinse blender, make next layer and pour a small, equal layer on top of the previous color. Repeat until finished with the blue layer on top and serve with fun straws!
Preheat oven to 400 degrees. In an oven safe, stove top safe dutch oven or pot with a tight lid, saute the onion in the butter until translucent. Add rice to the pot and saute carefully until the grains are slightly colored. Add in the stock and bring to a boil. Cover tightly and do not remove the cover until the last step. Put into the center of the oven for 15 minutes. Remove from oven and allow to sit for 10 minutes without removing the cover. Fluff with fork and serve. Variation A -- For green rice, saute a cup of parsley and a cup of green onions with the yellow onion. Proceed as directed. Variation B -- For a safari supper, start by browning one pound of ground meat (we prefer turkey) with the onion, add the rice and 1/2 cup peanut butter, 2 tsp or more of curry powder, 1 tsp of fresh grated ginger, 2-3 Tbs honey, 1/2 cup peanut butter, and 1/2 cup dried cranberries, add stock and proceed as directed. Variation C -- For a Mexican style rice, saute a cup of green onions and a cup of cilantro with the yellow onion. Add rice. Combine three cups of chicken stock with 1 cup of prepared salsa, proceed as directed. Variation D -- For rice with an Asian flair, omit the yellow onion and use only one cup of green onions. Add rice. Put 3 Tbs EACH of sake, soy sauce, and mirin into a cup and combine with enough dashi (fish stock) to make 4 cups of liquid. Proceed as directed. Before fluffing, add 2 cups of parboiled peas to the rice. Variation D -- For a simple vegetable rice, precook 2 cups of frozen vegetable mix and add it to the rice when fluffing. Variation E -- For a fruited rice, add dried fruits and nuts to the rice after sauteing and proceed as directed. Variation F -- For standard fat rice, saute ground meat, sausage, or small diced chicken with the onion. Usually, I drain off the extra fat because there's no reason to go overboard on the namesake. Season as desired and proceed as directed. Add in 2 cups of pre-cooked vegetable mix prior to fluffing and serving.
Prepare Oat Stuffing: Melt butter in med. skillet; cook 1 lg minced onion on medium heat, stirring frequently, until light brown. Stir oats and spices; cook until oats are golden brown, stirring frequently, approx 3-4 min. For Chicken: Fill wishbone area of chicken with stuffing. Fasten neck skin to back with skewer. Fold wings across back; let tips touch. Fill main cavity lightly with stuffing. (This will expand while cooking, so don't stuff too much in!) Skewer/tie drumsticks to tail. Place chicken, breast up, in shallow roasting pan. Arrange halved onions around chicken. Brush chicken and onions with 1/4 c. melted butter. Leave uncovered; roast at 375. Baste several times with remaining butter during cook time, approx 1-1/2 hrs.
Place flour in shallow bowl. Combine butter and spices. Coat chicken with flour; roll in butter. Place in greased baking dish. Mix crumbs with cream, and any remaining butter mixture (sometimes I have some, sometimes not). Pour cream around chicken. Bake, uncovered, at 350°F for 30 minutes, or until juices run clear.
Mix all ingredients together well. Wait a minute or so before serving so that the sour cream sauce will be slightly pinkish from the juice created by the strawberries and sugar. Enjoy! Note: This will NOT work with any other berry, so strawberries only!
In a large bowl, mix together vinegar, brown sugar, horseradish and salt until well combined. Add beets and mix thoroughly. Pack into clean sterilized jars and store refrigerated for up to 2 weeks.
Preheat oven to 350°F. Mix ingredients and pour into casserole dish. Bake at 350°F for 20 minutes until tots are crispy and casserole is a bubblin! Top with a bit of cheese and pop back into the oven for about 3 minutes until melted. (You may add a small chopped onion, and/or substitute ham with spam, and cheddar with Velveeta for true white trash flavor).
Mix the vinegar, curry powder, cumin, coriander, turmeric, garlic, ginger and sugar together. Add the chicken and mix. Leave to marinate for 20 minutes. Heat the oil in a large pan and add the onions. Cook until beginning to colour golden. Add the cloves and peppercorns and colour for 30 seconds. Add the chicken and marinade into the pan with the onions and simmer for 30 minutes or until the chicken is cooked thoroughly. Add the apricots, cover and cook for a further 15 minutes. Serve with pilau rice and chutneys.
Mix Italian dressing (I use Kraft Zesty Italian) and lime juice to make marinade. Place shrimp in resealable container. Pour marinade over shrimp and gently stir. Cover and refrigerate for 20 to 30 minutes. No longer than that or the acid in the lime will start to "cook" the shrimp. Thread shrimp on skewers and place on prepared grill. Be careful not to overcook. Dunk hot, grilled shrimp into melted butter and eat as many as you can! I usually serve linguini with butter and parmesan cheese with this.
Dissolve yeast in warm water in large bowl. Stir in brown sugar, oil, salt and 1 cup of the rye flour. Beat until smooth. Stir in enough all-purpose flour to make the dough easy to handle. Turn dough onto surface that has been sprinkled with the remaining rye flour. Cover; let rest 10 to 15 minutes. Knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour. Dough is ready if indentation remains when touched. Punch down dough; shape into a round, slightly flat loaf. Place in greased 9 x 1 1/2-inch round pan. Cover; let rise until double, about 1 hour. Preheat oven to 375 degrees F. Bake until loaf sounds hollow when tapped, 40 to 50 minutes. Immediately remove from pan. Brush top of loaf with butter; cool on wire rack. Note: Yeast Equivalents are One package = 2 1/4 teaspoons = 1/4 ounce.
On medium heat and in a large 2+ gallon stick free pot add the first seven (7) ingredients {Olive oil, Chicken, Onion, Bell Pepper, Garlic, Seasonings}. While chicken is browning and in a separate pot, start your water for boiling on package directions for your pasta. Once chicken is browned, lower your heat low and with a whisk slowly add the Alfredo sauce, chicken soup, milk, margarine/butter, seasonings and last the Parmesan cheese. Stir frequently while remaining on low heat until ingredients are well blended and butter is melted. If your sauce is to thick you can add more milk. If it is to thin, add more grated Parmesan. Continue stirring until your sauce is well mixed and smooth. Once your sauce is completed turn heat down to warm and continue your pasta as per package directions. Now drain the pasta and rinse with luke warm water to stop the cooking process. Combine the pasta to your sauce and gently fold in the two together until the pasta is completely coated. Now plate it up, top with additional pepper if needed, grated Parmesan and garnish with a couple of Parsley spears then serve with Garlic Toast and enjoy!
In mixing bowl combine eggs and milk. Sift together flour, baking powder and salt. Add to egg mixture; beat smooth. In deep skillet heat oil to 360 degrees. Covering spout with finger, pour 1/4 cup batter into funnel. Remove finger and release batter into oil in a spiral, starting in center and winding out. Fry until golden about 3 minutes. Turn carefully, cook 1 minute more. Drain on paper towel, dust with powdered sugar.
In a mixing bowl, add the first 5 ingredients; stir to combine. Add eggs, beer, onion, and jalapeno pepper; stir to combine. Drop batter by teaspoonfuls into 1-inch deep hot oil (365°); cook a few at a time, turn once. Fry for 1-2 minutes or until hush puppies are golden brown. Drain on paper towel lined plates; serve hot.
Mix all marinade ingredients in a bowl. Marinate meat in the sauce for 30 min or longer. Heat a frying pan or flat grill on high heat and stir-fry the meat until desired doneness - a few minutes at most.
Combine all ingredients until well blended. Spread into greased or non-stick 9x13 inch pan. Bake at 350 F for 25-30 minutes. Consistency will be soft like a chocolate chip cookie and will firm up after cooling. Cool in pan. Cut into bars.
Melt the butter in a saucepan over very high heat. Add the rice. Stir continuously until the rice is very hot (do not allow rice to brown). Add the vanilla bean, rum and water to the pan, and cook until nearly all of the liquid is evaporated. Add the milk gradually in small amounts, stirring in between additions until the milk is absorbed. It should take about 15 to 18 minutes of stirring to add all the milk and cook the rice. Once the rice is cooked and all the milk is absorbed, remove the pan from the heat. Add the cream, sugar, orange and lemon zests, and chocolate. Stir well to mix everything and distribute the melted chocolate. Serve immediately.
Bake biscuits according to package directions. (Sam's brand directions are to bake at 400 degrees for 8-10 minutes). Meanwhile, melt the butter in a microwave safe bowl for 30-40 seconds. Mix the cinnamon and sugar together in a separate shallow bowl. As soon as the biscuits come out of the oven, roll them in the butter, and then immediately in the cinnamon sugar. (You may need to use tongs, or I guess you could let them cool slightly). Enjoy them warm. I seldom make these, so I like to take the leftover cinnamon sugar and mix it into the remaining butter to spread on toast. It is hard to roll the biscuits if you use any less, but I suppose you could cut it down to 1/4 cup each of the sugar and margarine if you'd rather not have any left over.
Heat oven to 375°. Combine all topping ingredients except pecans in 9-inch round cake pan; stir until well mixed. Sprinkle with pecans. Set aside. Combine 1 tablespoon sugar and cinnamon in small bowl. Set aside. Unroll dough; separate into 12 strips. Spread each strip with melted butter; sprinkle evenly with sugar-cinnamon mixture. Roll up loosely. Pinch seam to seal. Place rolls evenly in pan. Bake for 18 to 23 minutes or until golden brown. Cool 5 minutes. Invert onto serving platter. Let stand 1 minute before removing pan. Serve warm.
Place carrots and onions in a medium serving bowl. In a separate bowl, combine remaining ingredients. Toss with the carrots. Serve cold or at room temperature.
Place ham, celery, onion, carrots, potatoes, corn and chicken broth in crock pot. Add salt and pepper to taste. (The ham will provide some salt.) If cooking stovetop, cook until potatoes are done. Turn crock pot to low and cook 3 to 4 hours. During last 10 minutes of cooking add evaporated milk. Heat only-do not boil. Str lightly to allow cheese to melt. If a thicker soup is desired, add optional cornstarch after dissolving it in cold water. Smash a few potatoes for thickening. ENJOY!
Heat oven to 350°F. Cook pasta as directed on the box. While pasta is cooking, melt butter in saucepan over low heat. Stir in flour, salt, pepper, and mustard. Cook over low heat, stirring constantly, until mixture is all smooth and bubbly;remove from heat. Add milk, and put back on heat, until boiling, stirring constantly. Boil and stir approx 1 minute. Mixture will thicken. Add cheese. Cook, stirring occasionally, until cheese is melted. Drain pasta. Add pasta and cheese mixture to ungreased 2 quart casserole and top with fresh breadcrumbs if desired. (I use fresh that I make). Bake uncovered for 20-25 minutes or until golden brown.
Preheat grill to high . Whisk together the first five ingredients. Place each piece of salmon, skin down, on a piece of aluminum foil. Slather on 1/4 of the mustard/mayo mixture on each piece of salmon, then top each with some slices of lemon and finally pour 1 T of Scotch Whiskey over each piece of fish. Close up the foil packets tightly and place on grill, close the lid and DECREASE heat of grill to MEDIUM (about 350 degrees). Cook for approximately 15 minutes or until desired doneness (some like theirs medium rare and others like their well-done. . .totally up to you). NOTE: I cooked my fish, skin removed, in the oven at 350 for 15 minutes which worked perfectly as well. Remove fish from the packets and serve with a garnish of dill.
Put cream cheese in mixer and beat till cream cheese is fluffy. Add remaining ingredients and mix until well incorporated. Put in storage bowl and refrigerate for at least 2 hours, before serving. (to allow flavors to "meld" together. Serve with your favorite cracker or breads.
MAKE THE COOKAROLIS: Cut cookie dough in half lengthwise and place onto a long sheet of plastic wrap (about 2 feet). Place one half of the dough into the center, then place another sheet of plastic wrap loosely over top. Roll out cookie dough into a 4" wide strip 1/4" thick. Lift off top sheet of plastic wrap and discard. Place 3-4 chocolate morsels in a group onto the bottom of cookie strip 1/2" apart. Using the top part of the plastic wrap, fold top half of cookie strip over filling. Using your finger, gently press between and bottom the cookaiolis to seal. Holding the ends of the plastic wrap taut, place the strips onto a cookie sheet and freeze till needed. Repeat with the other half of cookie dough. MAKE THE PASTRY DOUGH: In the bowl of a food processor, combine the flour, baking powder and salt. Pulse for a few seconds and then pour into a large mixing bowl. Add the shortening and knead it into the flour with your hands until it is crumbly. Add the milk all at once and mix in with a spatula until it begins to come together. Lightly flour your hands and the countertop and turn the dough out onto the countertop. Knead the dough ball, folding over about 12 times. Divide dough in half. Roll each half out to 6" wide strips and about 1/8" thin. Remove cookarolis from the freezer and separate them into individual pieces using a knife or pizza pie cutter. Place cookarolis onto the dough 1/4" apart on the bottom half of the dough. Brush the edges of half of the dough lightly with the egg wash (remember egg wash sticks to dough, but not itself). Fold top part of dough over and separate (using a pizza cutter works well) and then gently seal the edges together with the tines of a fork, dipping the tines into some flour as needed. Repeat with second ball of dough. Place on cookie sheet and refridgerate for a minimum of 30 minutes. NOTE: at this point, they can be frozen on the cookie sheets, then placed into a ziploc bag and frozen for up to a year till needed. DEEP FRY: Heat oil in a deep fryer to 350°F Carefully fry in batches for about 3 minutes until just light brown. Drain on paper towels. When cooled (about 5 minutes), dust with powdered sugar. Serve immidiately but be careful, as filling may still be hot.
Preheat oven to 400°F. Unfold pastry sheet on lightly floured surface. Cut into 12 rounds, using a 2" cookie cutter. Place 2" apart on baking sheet. Bake 15 minutes or until golden brown. Remove from baking sheet and cool on wire rack.*. Stir cream cheese until smooth. Stir in milk, horseradish, pepper and crabmeat.**. Split pastries into 2 layers, making 24 in all. Spread crabmeat mixture on 12 bottom layers. Top with onions, almonds, paprika and other layer of pastry. Enjoy! *Can be made up to that point, ahead of time about 5-6 hours. **Can be prepared ahead of time and kept in the refrigerator - when ready to use - allow to come to room temp before using.