HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients except crackers and diced cheese in large mixing bowl. Fold in crackers and cheese. Spoon into greased 2-quart baking dish. Bake at 325 degrees for 1 hour or until set. Let stand 5 minutes before serving.
Fry eggs until done in small amount of butter. Remove from pan into a large bowl. Fry onion and green pepper in butter until tender; add to bowl. Fry potatoes in butter until potatoes are soft but not mushy, and starting to brown. Add everything into the bowl and stir to mix. Warm tortillas in microwave (20 secs) until they are very flexible and warm. Put about 1/2 cup of mixture into the tortilla. Roll and set on a cookie sheet that has a light coat of non-stick spray on it. Freeze on tray. When frozen, remove, wrap well and refreeze. To serve: warm in microwave about 2 and 1/2 minutes. To be honest, this recipe sort of'happens' for me. I vary it according to what I have on hand. You can do more eggs, less potatoes, no onion, etc. You can use a bag of pre-made hash browns if you want, too (watch the added salt, though).
For Roast:. Cut slits into the top of the roast. Insert garlic slices into slits. Combine olive oil and spices - rub over roast. Cover and refrigerate overnight. Preheat oven to 350 degrees F. Bake uncovered for 2 hours and 15 minutes or until meat thermometer reads 160 degrees F. Let roast stand 15 minutes before carving. For Gravy:. Pour drippings and loose brown bits from the roast pan into a measuring cup. Skim the fat off the top, reserving 2 tablespoons drippings. Add water and broth to drippings, set aside. Sautee onions and mushrooms in oil and butter until tender. Stir in flour until well blended. Gradually stir in broth mixture. Bring to a boil. Cook and stir constantly for 2 minutes or until thickened. Stir in parsley and pepper.
In bowl, combine flour, baking soda and salt. Set aside. In another bowl, beat together brown sugar, butter and vanilla until creamy. Gradually add flour mixture. Stir in 1 and 1/3 c morsels and nuts. Spread into a foil lined 9"x9" pan. Bake at 375 F for 23-25 minutes. Immediately sprinkle 2/3 c morsels over top. When morsels are shiny, spread evenly. Let cool, chill 5-10 minutes to set chocolate. Cut into bars.
Mix the salt soy sauce and pepper into a paste. Let the fish stand for 1 hr at room temperature. Massage the paste into the whole fish. Pre heat the oven to 400wrap fish in foil paper Place in the oven for about 2 hours.
Brown hamburger meat and drain. Follow direction on the back of the taco seasoning packet. Boil water and cook macaroni as directed. After macaroni is prepared add taco meat, salsa and velveta. Return to heat until cheese is melted. Serve with sour cream.
Place the oil in a large Dutch oven over medium heat. Add the onions and saute 3 minutes. Add the brown sugar, chili powder, cumin, coriander, and garlic. Cook 1 minute longer. Stir in the tomatoes, tomato sauce, stock, orange juice, tomato paste, and chicken. Cover, reduce heat to low and cook, 2 hours. Add the beans and the salt. Cook 10 minutes longer. Serve in warmed soup bowls with a garnish of fresh cilantro.
Combine the first 6 ingredients in a large pitcher. Cover and chill 1-8 hours. Serve garnished with skewered sliced strawberries, sliced apple, and fresh raspberries.
Preheat oven to 375 degrees. Cream butter and 1 1/4 cup sugar until fluffy. Add eggs one at a time. Do not overmix. In a separate bowl, sift together flour, baking powder, and salt. Add the flour mixture and cream alternately to the butter mixture. End with the flour mixture. Stir in vanilla and then fold in strawberries. Fill greased muffin tins (2 3/4 inches wide by 1 1/8 inches deep) 3/4 full. Sprinkle with granulated sugar. Bake for 30 minutes, or until tester dipped in center comes out clean. Cool and serve!
Heat oil in a medium sized sauce pan, adding the bulgur, onions, celery, and apples. Cook 2 -3 minutes stirring so that the produce begins to soften and the bulgur begins to toast. Add the herbs (sage, thyme, and marjoram) along with the minced garlic and continue to cook 3-5 minutes until the vegetables are softened. Stir in the stock or water along with the bay leaf and bring to a boil. Reduce heat to lowest possible flame, cover and simmer for 15 minutes, until all of the liquid is absorbed. The bulgur will be tender but chewy. Take the bay leaf out. Mix in the chopped fresh parsley and season to taste.
In small saucepan, whisk cornstarch and drippings until smooth. Gradually stir in the broth, milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened.
For the batter: Sieve all dry ingredients together add garlic n gradually add water to make a custard like paste (not very liquidy neither very thick). Add coriander leaves green chillies and lemon juice keep aside for 15 to 20 minutes. Batter should be very smooth and without any lumps. For the dip: Mix all ingredients together and chill for 30 minutes. For the cocktail sticks: In a small bowl take chicken pieces sprinkle some salt and red chili powder over it keep aside (10 minutes). In a small bowl take potatoes sprinkle salt and red chili powder; keep aside (10 minutes). Now take a toothpick and stack a chicken piece then stack a potato cube and last of all stack a cube of ham. Prepare all toothpicks like this. Fry only when ready to serve. Heat oil. Mix the batter once again. Now dip the sticks in the batter and deep fry in hot oil, first on a high flame then on a medium flame. Drain on paper towels. Do not brown much. Give one minute standing time to heat the oil and then fry another batch. Serve immediately else they will loose their crispiness. Serve with chilled dip.
Mix everything together in the punch bowl, adding the orange slices and crushed ice at the end, it is delicious!
Drain juice from tomatoes into 10-inch skillet. Put tomatoes in bowl and mash until broken up. Add to skillet with next 3 ingredients and 1/3 cup water. Bring to boil. Mix next 3 ingredients with fork and drop by spoonfuls into boiling tomatoes. Cover and simmer 15 minutes. Sprinkle parsley over dumplings. Makes 6 servings.
Adjust oven rack to middle position; heat oven to 400 degrees. Spray 8-inch-square baking dish with nonstick cooking spray. Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl until combined; add blueberries and toss well to coat, set aside. In food processor or blender, process brown sugar, thawed corn kernels, buttermilk, and maple syrup until combined, about 5 seconds. Add eggs and process until well combined (corn lumps will remain), about 5 seconds longer. Using rubber spatula, make well in center of dry ingredients; pour wet ingredients into well. Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine; add melted butter and continue folding until dry ingredients are just moistened. Pour batter into prepared baking dish; smooth surface with rubber spatula. Sprinkle the granulated sugar over batter. Bake until deep golden brown and toothpick inserted in center comes out clean, 25 to 35 minutes. Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve.
In a small bowl combine mayonnaise, tomato sauce and pepper and mix well. Add a few drops of tabasco sauce, stir and taste, adding more tabasco to taste. Add prawns to the bowl and blend through lightly. Place lettuce leaves in bottom of 4 martini glasses and top with prawn mixture (4 prawns per serve). Garnish with cherry tomatoes and corn kernels. Serve chilled.
Melt 2 tablespoons butter in a medium skillet over medium heat. Cook onion, mushrooms, shallot, leek, and salt until soft, about 7 minutes. Add brandy and 1/4 cup Madeira. Turn heat to high and CAREFULLY ignite the alcohol using a match or bbq lighter (be sure your stove fan is turned off). Cook over high heat until flames die out. Reduce temperature to medium-high and cook until liquid is reduced by half. Add chicken stock, tomatoes, thyme, and bay leaf. Reduce the heat to low and simmer, uncovered, for 20 minutes. Puree in a food processor or blender. Strain if desired. Return to pan and place over medium heat. Whisk in remaining tablespoon butter, broken in small pieces, and remaining tablespoon Madeira. Season with salt and pepper to taste. spoon over cooked gnocchi or pasta.
Melt butter in large skillet over medium-low heat, and whisk in flour to form a paste. Gradually stir in milk until well combined and somewhat thickened. Add cream cheese and stir until melted. Increase heat to medium, add sun-dried tomatoes, frozen spinach, artichoke hearts, garlic powder and pepper. Stir frequently for several minutes until hot and thickened. (if it seems too thick, add more milk). Reduce heat to low, stir in parmesan and cook (stirring frequently) for a minute or two more. Salt to taste and stir into individual bowls of pasta.
Makes 7 Quarts Wash and cut the blossom end off of the cukes. Slice the Cukes, peppers, onions and garlic if used, thin like a penny. I use my food processor. (old way from mom). Cover the pickles with 1 1/2 cups of pickling salt and alum pour boiling water over the veggies allow to sit for 2 hours. **New way mine** 1 cup of salt sprinkled over the veggies and then covered with ice and cold water, let sit overnight and rinse well before proceeding and that worked very well. Mix the last 4 ingredients and boil add drained veggies and cook for 15 minutes. Place quickly into Pint (500ml) or Quart (1L) jars and seal promptly. process for 10 minutes if you like.
Cook beef, salt and pepper for 30 minutes in a medium saucepan. Add the rest of the ingredients and cook 20 minutes longer over low heat.
Cut Green Peppers. In crock pot mix stew meat, Ragu sauce, tomato paste, green peppers, sugar and onion powder. Cook on low-medium heat for 7 hours. Serve over white rice.
Preheat the oven to 375 degrees. Spray 2 mini muffin tins (each with 24 cups) with nonstick spray. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the ham, cheese, and parsley. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 10 to 15 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter.
In a large bowl whisk together the flour, sugar, baking powder, and salt. With a pastry blended cut the butter in to look like coarse crumbs. Gently fold the berries into the flour mixture. In a small bowl combine the cream, beaten egg, and vanilla; mix well. Add this to the flour mixture and stir till just combined; do not overmix. Knead dough gently on a lightly floured board being careful of the berries. Roll or pat into a circle that is about 7" round and about 1 1/2" thick. Cut the circle in half and each half into four pie-shaped wedges. Place on a baking sheet; brush the tops with egg wash. Bake in a 400-425 degree oven on the middle rack; to prevent browning on the bottom, place the cookie sheet on top of another cookie sheet; bake for about 20 minutes or till nicely browned. Best eaten the day they are made.
Finely crush the allspice berries with a mortar and pestle, or grind them in a spice grinder. In a small bowl, combine the allspice with the chiles, garlic, onions, orange juice, orange zest, oil, salt and pepper. Stir to mix well. Preheat the grill. Set the sea bass fillets in a shallow dish and lightly spoon the marinade mixture over. Turn the fillets so they are evenly coated in the marinade and set aside for 10 to 15 minutes (chill if the ambient temperature is quite warm). Put the fish fillets on the hot grill, with the orange slices alongside. Cook until the fish is just opaque through, 3 to 4 minutes per side. Turn the orange slices occasionally, so they brown evenly. Serve the grilled sea bass with grilled orange slices alongside.
Dissolve yeast w/water and then combine all ingredients except flour. Add 2 c flour and mix, it will be soupy. Let this rise 1 hour. Then mix in 3 c flour till soft but not sticky dough. Let rise 1 hour. Roll out to 1/4 inch thickness (no thinner!) on lightly floured surface to prevent sticking. Cut into triangles or squares about 3 inch by 3 inch. Let rise approx 1/2 hour. Deep fry in hot oil (not too hot or the outside will be brown inside doughy) to golden brown on both sides. When you fry them you have to bump the sides of the dough against the deep fryer. This helps make the center puff up. Cut one side open and stuff with taco toppings (hamburger, lettuce, onions, tomatoes, etc.). Frost any left overs w/maple frosting or honey and butter for dessert.
Preheat oven to 350 degrees F, then grease & flour a 13"x9" baking pan. FOR BASE ~ In a saucepam. combine dates & water. Bring to a low boil, then remove from heat & set aside to cool. Do not drain. In a mixing bowl, cream the sugar & shortening. Add eggs, flour, baking soda & salt, mixing well. Add dates & mix, then pour into prepared baking pan. FOR TOPPING ~ Combine the 3 topping ingredients, then sprinkle that mixture over the batter. Bake for 40 minutes or until a toothpick inserted in center comes out clean.
Slice mushrooms thinly (you can use an egg slicer for this if you have one). Toss the ingredients together in a bowl. Leave to marinate for an hour or so, stirring once in a while.
Mix water and margarine. Add stuffing mix. Mix lightly. Spoon into 2-quart shallow baking dish. Arrange broccoli and turkey over stuffing. In small bowl, mix soup, milk and 1/2 cup cheese. Pour over broccoli and turkey. Sprinkle remaining cheese over soup mixture. Bake at 350F for 30 minutes or until hot.
Prepare egg noodles as directed on package; drain and rinse. Preheat oven to 375 degrees. Combine soup and milk and mix well. In a large bowl, combine cooked noodles, soup mixture, tuna and peas and stir gently until well coated. Turn into a buttered casserole or baking dish and sprinkle evenly with crushed potato chips. Bake for 25 minutes or until bubbly.
Preheat the oven to 450 degrees. Spray a pan with nonstick cooking spray. Combine the brown sugar, chili powder, oregano, cumin, vinegar and 1/4 teaspoon salt in a small bowl. Rub all over the pork. Put the pork in the pan and then into the oven for about 25 minutes. Meanwhile, heat a large skillet over medium low heat. Swirl in the oil, then add the onions, sugar, the salt and the water. Cook uncovered, stirring occasionally, until softened and lightly browned, about 20 minutes. Stir in the tomato sauce and simmer, uncovered for about 5 minutes so the flavor blends. Remove from heat. Let the pork stand 10 minutes after removing from heat. While the pork rests, wrap the tortillas in foil and warm in the oven for about 10 minutes. Slice the pork and stir into the onion mixture. Spoon about 1/2 a cup of the meat mixture onto each tortilla and fold up to eat.
Combine rapid-rise yeast, warm water and sugar in a small bowl and let stand 5 minutes. Stir together 2 cups flour and next 3 ingredients in a large bowl; stir in yeast mixture and 2 tablespoons oil until well blended (dough will be sticky). Turn dough out onto a well-floured surface and knead until smooth and elastic (about 3 to 5 minutes). Place in a well-greased bowl, turning to grease top. Cover with plastic wrap and let stand 15 minutes. Sprinkle cornmeal onto well greased baking sheet. Place dough on baking sheet and roll into a 12-inch square (I usually roll it a little larger), sprinkling with flour as needed to prevent sticking (about 1 tablespoon). Cover with plastic wrap and let rise in warm place (85 degrees), free from drafts for 45 minutes. Preheat oven 400 degrees. Brush dough with balsamic vinegar. Gentilly press end of a wooden spoon into top of dough, forming indentions. Top with tomatoes, garlic and cheese. Sprinkle with salt and pepper. Drizzle with remaining 1 tablespoon oil. Bake 400 degrees for 20 minutes or until golden and cheese is melted. Cool 5 minutes and cut into squares.
In a bowl, mix together the tomato sauce, water, vinegar, soy sauce, and Splenda. Put the ribs in the slow cooker. (It's okay if they're frozen, you don't have to bother thawing them). Slice the onion and place it on top of the ribs. Pour the sauce over the onion and ribs. Set the slow cooker on Low and cook for 8-9 hours. (If you put the ribs in thawed, cut about 1 hour off the cooking time). This recipe came from the book "500 Low-carb Recipes" by Dana Carpender.
Preheat oven to 425 degrees F and place rack on top 3rd of the oven. Melt butter in an 8-inch cast iron skillet or oven safe pan. Saute garlic and onion until soft, about 2-3 minutes. Add shrimp, chili flakes and salt. Cook until shrimp turns pink, about 1-2 minutes. Add white wine and cook at a simmer until about 1 tablespoon liquid remains. Remove from heat and stir in cream cheese, sour cream, mayonnaise, mozzarella cheese, 1/4 cup parmesan cheese, 2 tablespoons parsley and salt to taste. Top with remaining 1/4 cup parmesan cheese and place skillet into oven. Bake for 18-20 minutes until cheese is bubbling. Increase heat to broil and cook until the top is browning in spots, about 3-5 minutes more. Remove from oven and top with 1 tablespoon chopped parsley. Let rest 5 minutes before serving with toast or crackers and vegetable crudite.
Make the crust by combining crumbs sugar and stirring in melted butter. Press into a 9" spring-form pan and refrigerate while you prepare filling. In a blender or food processor, process cottage cheese until smooth. Stir in dissolved Jell-o powder and pulse to combine. Dump into a separate bowl and fold in Cool Whip streight from freezer, do not thaw. When evenly combined, pour over prepared crust and chill in refrigerator until set (3 hours).
To make the risotto: In a 10-12" saucepan, melt 3 Tablespoons of the butter. Add the onion and sweat (saute) until soft and translucent about 5 minutes. Stir in the rice and cook over medium-high heat. Using a wooden spoon stir continuously until the rice is coated in the butter and begins to turn translucent, about 2 minutes. BE CAREFUL NOT TO LET THE RICE BURN. Keeping the heat at medium-high heat begin ladling the hot broth into the rice, about 2 ladlefuls at a time. Constantly stir with the wooden spoon until the rice has almost absorbed all of the broth. Continue adding the broth bit by bit until the rice is al dente or tender, about 20 minutes. Once the rice is cooked season with salt & pepper. Remove from the heat and immediately add the remaining Tablespoon butter and 3/4 cup Parmesan. Stir to thoroughly combine and keep warm until ready to serve. Chicken Livers: Dredge the chicken liver pieces through the flour until well coated. Shake to remove any excess flour and set aside. In a 12" saucepan, heat the olive-oil over a medium-hot flame. Add the chicken livers and cook until golden brown on all sides, about 5 minutes. Pour the wine over chicken livers (carefully) and let cook until the wine evaporates, about another 4-5 minutes. Add the chicken stock. Keep cooking over a medium flame until the chicken livers are completely cooked, about 3 minutes more. Let the broth bubble so that the sauce thickens; there should almost be no sauce in the pan, just a few droplets to keep the livers moist. Serve the chicken livers immediately, in the center of a serving platter, accompanied by the hot risotto. Garnish with the parsley.
Preheat oven to 325 degrees. Mix ingredients together, adding eggs, one at a time at low speed; then mix at medium speed for 20 minutes. Grease the bottom and sides of 9-inch spring-form pan. Pour in mixture and bake in preheated oven for 1 hour and 5 minutes. Turn off oven and allow pan to remain in the oven for 1 more hour. Remove and let cheesecake cool to room temperature before you refrigerate. Refrigerate overnight. May also be frozen for up to 4 months.
Mix all cake ingredients together beating for 4 minutes and bake in a greased 9x13 inch pan for 35-45 minutes at 350 degrees. Poke holes in warm cake with a fork and drizzle topping over. Cool and serve.
Preheat oven to 350°F. Whisk together eggs, mustard, salt, pepper and nutmeg in a container with a pour spout. Arrange phyllo shells on a baking sheet which is lined with parchment or silicone. Divide the apple among the shells. Pour the egg mixture over the apple (do not overfill the shells). Place a Brie square in each shell. Do not put the cheese in before adding the egg, or it will be difficult not to spill. Bake until the egg is set, the Brie is melted and the phyllo is starting to brown around the edges, about 15 minutes. Let cool slightly before serving.
Adjust oven rack to lower-middle position; heat oven to 350°F Wrap each beet in foil and roast until fork can be inserted and removed eith little resistence, 1 to 1 1/2 hours; unwrap beets. When cool enough to handle, peel and cut beets lengthwise into quarters; cut each quarter n half into wedges. Peel and core pears. Wrap in foil. Roast in oven for 1/2 - 3/4 hour, or until fork tender. When cool enough to handle, cut in slices. Whisk togehter oil, vinegar, salt and pepper ot taste in small bowl. Conbine beets, blue cheese, and watercress in large serving bowl. Add pears and vinaigrette; toss gently to combine. Serve immediately.
Combine all ingredients. Pour into oven safe casserole. Bake at 350 degrees for 45 minutes.
Mix all ingredients in a bowl; get your hands in there! Spray a loaf pan with nonstick cooking spray; place mixture in pan. Bake at 350 degrees Fahrenheit for 45 minutes to 1 hour or until internal temperature reaches 170 degrees Fahrenheit. If you choose to make these in a muffin tin, they will cook quicker so be sure to use a thermometer.
Bring collard greens and water to cover to a boil in a large Dutch Oven. Remove from heat; drain. Repeat the process if you are boiling in batches. Toss together the ham and hot sauce; cook in hot oil in the Dutch Oven over medium-high heat 8 to 10 minutes or until browned (while the collards are draining). Add the onion and garlic; saute until tender. Stir in greens, potato, and remaining ingredients. Bring to a boil. Reduce heat; simmer, stirring occasionally for 45 minutes.
Peel (or not) the potatoes and boil with a good bit of salt. Drain and then cube when cool. Add salad ingredients to potatoes. Mix Dressing ingredients and then toss with salad ingredients& potatoes. Best if let to set overnight in the refrigerator, but let sit on counter 30 minutes before serving for the flavors to be most apparent.
Boil water and pour over tea bags and spices. Let sit covered for 5 minutes. Remove tea bags. Whisk in sweetened condensed milk and serve hot.
Brown and drain the ground beef. Add the beef, soup, and green beans together in a casserole dish and mix together. Scoop the mashed potatoes around the edge of the casserole dish (do not mix the potatoes into the soup mixture). Bake at 350 degrees for 25 min or until potatoes are browned.
Cut the prepared meat from the bone, shred into bite sized pieces. Toast the bread and break into bite sized pieces. Spray non-stick cooking spray in an oblong casserole. Put one layer bread pieces, one layer chicken pieces. Build up three layers. Pour chicken broth over casserole,. Add water. Melt butter in microwave for 8 seconds. Pour over casserole. Add salt and pepper. Bake at 350°F 35-40 minutes until golden brown and liquid is absorbed.
Place all the ingredients in a jar. Seal tightly & shake well! You can store this dressing in the fridge for upto 1 week.
Cook spaghetti according to package directions. Meanwhile, cook beef and onion in a large skillet over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and seasoned salt; set aside. Whisk eggs, parmesan cheese and butter in a large bowl. Drain spaghetti; add to egg mixture and toss to coat. Place half the spaghetti mixture in a greased 13-inch by 9-inch baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Cover and bake at 350 degrees for 40 minutes. Uncover, bake 20-25 minutes longer or until cheese is melted.