HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix chili powder, onion flakes, cumin, paprika, cayenne pepper, salt, pepper and garlic together in a small bowl. Rub seasonings on roast on all sides. Places roast in crock pot. Sprinkle remaining seasoning on top of roast. Place uncooked beans around the roast. Pour chiles, tomatoes, soup and water over roast. (Do not add any more water; beans will cook in roast's own juices.) Cook on low for 8 to 9 hours until roast shreds easily. Finish shredding roast and stir to blend roast and beans. Serve in a bowl along with cornbread or in warm tortillas garnished with grated cheddar cheese, sour cream, guacamole and sliced jalapenos.
Mix the hot water and Jello together. Stir very very well. Add nearly the whole medium-sized jar of applesauce and the raspberries. Put in a circular mold (similar to a bundt pan) and chill overnight to set.
Beast butter at medium speed until creamy; gradually add brown sugar, beating well. Add eggs, one at a time, beating after each addition. Combine 3 cups of flour, baking soda, and mace. Gradually add to the butter mixture. Mix at a low speed just until blended. Combine remaining 1/4 flour slivered almonds, raisins, currants, citron, and lemon peel until coated evenly. Stir mixture into batter. Spoon batter into three greased and wax paper-lined 9-inch round cake pans. (Drop bean and pea at this time). Bake at 375 for 30-35 or until wooden pick comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans and cool completely. Spread apricot filling between layers of cake. Spread White Buttercream Forsting on top and sides. Decorate as desired. White Buttercream Frosting: Combine water and meringue powder in a large bowl; beat at high speed until soft peaks form. Add 4 cups of confectioners sugar, 1 cup at a time, beating at low speed after each addition. Add remianing sugar alternately with shortening, beating after each. Stir in flavorings. Yields: 7 cups frosting for one 3-layer cake.
Brown spareribs well. Pour off excess fat. Combine remaining ingredients and pour over ribs. Bake covered at 350° for approximately 2 hours, turning 2 or 3 times. Remove cover. Bake for 15 minutes longer. Enjoy.
Stir fry the leek in the 1 tablespoon of oil until a little softened. Cool. Meanwhile place the first 4 sauce ingredients in a saucepan and bring to the boil. Add the cornstarch mix to this, and stir until it thickens. Set aside. Place the leeks, eggs and pinch of salt in a bowl and mix. Heat half the sesame oil in a large frypan over medium high heat. Using half the mix, form 4 patties in the pan. Cook until golden, turn over cook until golden and cooked through. Keep these warm whilst you repeat with the remaining sesame oil and leek/egg mix. Divide between 4 plates, and serve with the sauce spooned over.
Put watermelon, sugar, lime juice, and rum in food processor or blender. Process until slushy. Freeze about 2 hours, until very thick and slushy. Spoon into glasses. Garnish with mint leaves.
For dough, mix sugar, flour, powder and salt; cut in butter until crumbly. Add eggs and sour cream; mix well and knead. Divide dough into two equal portions and roll out one portion and put in a greased 9"x11" cake pan. For filling, mix together all ingredients. Spread filling evenly over dough. Roll out remaining dough and cover filling with it. For topping, brush top crust with milk and sprinkle with cinnamon sugar. Bake in a preheated 350* oven for about 30 minutes. Enjoy!
In a large dutch oven over medium heat add the oil, onion, celery, and green peppers. Saute until just tender, stirring frequently. Stir in ground beef to onion mixture and cook approximately 15 minutes or until the meat is browned and no longer pink. Add uncooked rice and mix thoroughly. Slowly stir in tomatoes, V-8 juice, 6 cups vegetable broth and diced potatoes. Season soup with brown sugar, cinnamon, salt and pepper and cover with lid. Let soup simmer slowly for one hour or until potatoes are fork tender. Ladle soup into bowls and serve with fresh baked bread or hard rolls.
Mix peanut butter and honey. Add the rest of the ingredients a little at a time, mixing well after each addition. Spread into a greased 13x9 pan. Bake at 350 for 15-20 minutes or until golden brown. Of course you can switch out any 1/4 cup ingredient with other things you like -- chia seeds, dried fruit, whatever you and your family like.
In a small bowl, combine the sugar, flour and walnuts. Mix in the melted butter until crumbly. Reserve 1/2 cup of crumbs for top. Press remainder evenly in a 8" x 8" pan, and bake at 350F for 12-15 minutes. For filling, beat the cream cheese, sugar, lemon juice, sour cream, vanilla and egg until creamy. Pour into the baked crust, and sprinkle with remaining crumbs. Bake at 350F for about 30 minutes. When cool, cut into 2" squares. Cover and refrigerate. Optional: for extra color, decorate with strawberry halves.
Before you do anything else, place the dates and the water into a saucepan over a moderate heat and bring the mixture to a good rolling boil. Remove saucepan from the heat and stir in the bicarbonate of soda. Now, allow the date mixture to cool while you prepare the other ingredients. Set the oven to 180C (350F). Grease a muffin tin (I use one that makes 12 muffins) very well. In a medium sized mixing bowl and using an electric mixer, beat together the butter and the sugar until the mixture is light and fluffy. Still beating, add eggs, one at a time, and beat until the beaters leave a'trail' in the mixture- it should be the consistency of whipped cream. Add vanilla and mix briefly to combine. Sift the flour into this mixture, then fold it in lightly but thoroughly with a wooden spoon. When the date mixture is cooled (no hotter than luke warm), tip it into the other ingredients and stir lightly but thoroughly to combine. A light hand in mixing at this stage will ensure light puddings. Don't worry that the mixture looks very liquid at this stage- that's how it's supposed to look. Spoon mixture into muffin cups, filling each cup almost, but not quite, to the top (they don't rise too much). Bake on the centre shelf of a preheated 180C (350F) oven for 15-20 minutes or until a skewer, inserted in the centre of a pudding, comes out clean. When cooked, remove tray from oven and allow puddings to cool for 5-10 minutes before removing to serve or to cool on wire racks. (If puddings stick, run a knife around the outside, and allow puddings to cool a little more before carefully easing out of the pan.) Serve warm with hot caramel sauce. TO MAKE THE CARAMEL SAUCE Combine all sauce ingredients in a small saucepan over a moderate heat and bring to the boil. Reduce heat and simmer for 2 minutes. Serve over warm puddings.
Combine all ingredients in a small saucepan and simmer 5 minutes Baste lamb with sauce while cooking Spoon any leftover sauce over lamb when serving.
Preheat oven to 325°F Tie pork loin with twine to keep it together. Heat up oil in an oven-safe skillet/dish on a fairly high setting. Sear the outside of the roast until it is nicely browned. Remove from dish and let rest on a plate. Add the wine to deglaze the dish, then add apple, onion, and seasonings. Saute until translucent. Add the roast back into the dish and add in the fig halves. Bake in the oven for about an hour covered, or until your meat reaches a temp of 165°F. Take out of the oven and let it rest for a few minutes, then serve!
FOR THE SAUERKLOPSE: In a large kettle combine water, allspice, bay leaf, salt, pepper, and chopped onion. Bring to a boil and simmer 5 minutes. Add sausage and simmer for about 20 minutes. Make meatballs. Add meatballs and continue to simmer for 15 minutes. Blend 3 Tablespoons flour and 3 Tablespoons cold water together and stir into the stew. Add sugar and vinegar. Bring back to simmering, stirring constantly. Add bread crumbs and simmer about 5 more minutes. Serve with boiled potatoes or noodles. FOR THE MEATBALLS: Mix together ground beef, salt, and pepper. Rub sage and mix into ground beef along with flour and bread crumbs. Beat egg slightly and mix thoroughly into ground beef mixture. Shape into balls about 1 inch in diameter.
Using a heavy-duty electric mixer on high speed, beat eggs until light and foamy, about 5 minutes. Set aside. In another mixing bowl, stir together flour, sugar and baking powder; gradually add shortening and extracts until a bead-like texture is formed. Gradually add beaten eggs (dough will be stiff). Roll dough into 1-inch balls. Place on ungreased baking sheets. Bake at 350° for 12 minutes. The tops of the cookies will not brown, but the bottoms should brown slightly. For glaze, combine milk and extracts in a large bowl. Add sugar; whisk until all lumps are dissolved and the glaze is smooth. As soon as cookies are removed from the oven, quickly immerse two or three at a time into the glaze. Remove with a slotted spoon or fingers. Place cookies on wire racks to drain. Quickly top with sprinkles. Let dry 24 hours before storing in airtight containers.
In a large skillet, brown beef with chopped onion. Drain, if necessary. Return meat mixture to pan. Add chopped cabbage (this may have to be done in batches depending on how big of a pan you use). Cook until cabbage is somewhat wilted. Add Rotel and continue to cook until cabbage is tender. Add cubed Velveeta and seasonings to taste. Cook until cheese is melted. Serve hot.
Preheat the broiler on HIGH. Put an inch of water in a skillet, cover with a lid and put it on to boil. (keep an eye on the water). Take the English muffin, split it and put it in the toaster on a low setting, just to dry out the bread a little. In a cast iron or nonstick skillet, saute the onion, garlic and tomato with salt and pepper, just until the onion has softened and you can smell the garlic. (2-3 minutes) Add the thyme, rosemary and parsley stir it around. Remove the mixture from the pan to a plate, divide the mixture into fourths for later on. Add the vinegar and salt to the pan of boiling water to poach the eggs. Gently slid the eggs out of their individual cups into the boiling water and cook through. I like my yokes nice and runny, if you like them this way, undercook them slightly, since everything is being trnsfered to the broiler later on. Put another teaspoon or so of olive oil into the skillet where you sauteed the bruschetta mixture. Take the English muffin toasts out of the toaster and place them in the oiled skillet. (Make sure that the heat under the skillet is at medium low.). Place the ham slices next to one another on the English muffin, two slices of ham per toast. Take the poached eggs out of the water and place one egg on top of each toast. Spoon half the bruschetta topping on top of each egg. Top each toast with a slice of mozzarella. Place the pan under the broiler to melt the cheese. Once the cheese has melted, spoon the remaining bruschetta topping onto the mozzarella, TURN OFF THE BROILER, put the pan back in the oven just until everything is warmed through. Serve hot (meaning serve it immediately) and enjoy!
. Old-fashioned Sour Cream Pound Cake. Ingredients. 3 cups sugar. 1 cup butter. 6 eggs, separated. 2 teaspoons vanilla. 1 tablespoon fresh lemon juice. 1 cup sour cream. 3 cups all-purpose flour, sift before measuring. 1/4 teaspoon baking soda. 1/4 teaspoon salt. Instructions. Cream together sugar and butter, add the egg yolks one at time; beat well after each addition. Blend in vanilla, lemon juice and sour cream. Into a separate bowl, sift sifted flour, salt, and soda. Add sifted dry ingredients to batter; beat well. In a separate bowl, beat the egg whites until stiff peaks form. Fold egg whites into the cake batter. Pour into a greased and floured tube pan and bake at 300° for about 1-1/2 hours or until cake tests done.
Crumble feta into a small bowl. Add chopped mint and toss; set aside. Season the tomato slice with salt and then arrange them, overlapping slightly, on a serving platter Sprinkle the cucumber over the tomato slices. Season the grape or cherry tomatoes with salt and scatter them over the cucumbers. Sprinkle the olives on top. In a small bowl, whisk together olive oil, lemon zest, and lemon juice. Season to taste with salt and pepper. Drizzle the vinaigrette over the salad. Scatter feta cheese over the salad, garnish with mint and serve immediately.
Drain tuna. Combine all ingredients in a large mixing bowl - feel free to add more or less mayonnaise to suit your tastes. Use to top salads to make a healthy lunch or dinner, or between your favorite sliced bread for a hearty, healthy sandwich.
wash and cut off stem ends off fruit. Cut in half and remove seeds. As you prepare fruit add it to some lemon-water. Make syrup by cooking water, sugar, and lemon juice together until it is ready to boil. Drain fruit and rinse. Drop fruit in syrup and cook for 2 minutes. Pack into hot jars, cut side down, and fill to 1/2 inch with hot syrup. Release air-bubbles and add more liquid if necessary. Clean rims and seal. Process pint jars in a water bath canner for 15 minutes and quart jars for 20 minutes.
Preheat oven to 375. In a mixing bowl, cream together the sugars and butter. Mix in the eggs one at a time. Mix in vanilla. Add combined baking powder, baking soda, flour, salt and cinnamon. Mix well. Stir in oats and raisins. Drop by rounded teaspoons onto an ungreased cookie sheet. Bake for 12-15 mins or until edges are golden Cool on a wire rack. Enjoy!
Wash and slice oranges thinly. Combine water, sugar, spices, and oranges in a large saucepan. Bring to a boil, then simmer 20-30 minutes. Reduce heat, add wine, and reheat. Do not boil. Strain oranges and spices. Add brandy just before serving. Serve warm with cinnamon sticks. Make ahead directions: Combine water, sugar, spices, oranges, and wine in a large saucepan. Stir well and refrigerate several hours. Use low heat to warm. Strain and add brandy before serving. Alternatives to straining: Use a strainer insert for your saucepan to hold and lift out spices and oranges, or use cheesecloth to hold oranges and spices during mulling.
In skillet, heat oil and garlic on medium heat. Add chopped chard. I use both the stalks and the leaves. Stalks when cooked taste something like celery. Leaves taste a lot like spinach. Chop and add remaining ingredients in order: onion, zucchini, mushrooms. Cover for just a couple minutes. When you start to see the mushrooms show signs of cooking, check the chard. When leaves are just wilted, put veggies on a plate. Return skillet to burner. Scramble egg and cheese together. I also add a little pepper. Place egg on top of veggies and serve immediately.
Trim fat from steak and cut steak into smaller portions (should get about 5 or 6 small steaks) Salt and Pepper the steak as heavily as you prefer, and roll in the flour. Preheat Butter at Med High heat. Cook steak on one side until seared and brown, then flip steak and sear on other side for just about a minute to seal in the juices. Turn heat down to low and add water. Cover and cook at low heat for 1 to 1 1/2 hours. put meat on serving plate and mix gravy that is in the pan together and serve on mashed potatoes. Gravy should be thick enough but if desired add a little more flour to gravy and heat until gravy is as thick as desired. Quick note: I recommend using a non stick fry pan so as one reviewer mentioned you don't have trouble with the flour sticking to the pan.
In a soup pot, heat oil over medium-high heat. Add onion and cook until translucent. Add keilbasa,peas, beans, rice, broth, and seasoning. Stir well to blend and heat. Mash beans slightly to help thicken soup. Serve when hot. This works well served with corn bread and a salad.
Preheat oven or toaster oven to 450 degrees. Lay a 12-inch square piece of foil on the counter and put the garlic on it. Sprinkle the thyme and rosemary over the garlic. pour the oil over the garlic and herbs. Draw up the edges of the foil and make a sealed packet; bake 20 minutes. While the garlic is baking, Cook Pasta according to package directions. Two minutes before Pasta is done ADD the Zucchini to the cooking pasta, Cook 2 minutes. Drain Zucchini and Pasta. Open the foil and MASH the garlic lightly with a spoon. Toss mashed garlic with the pasta and zucchini. Season with salt and pepper and serve.
Heat a large heavy-bottomed non-reactive pan on the stove and dry-fry the cumin and coriander seeds with the cinnamon stick. Once slightly browned and aromatic, take the spices off the heat and crush in a mortar and pestle or in a spice grinder. Heat the oil in the same pan and add the onion and garlic. Fry for a few minutes until softened. Add the ground toasted spices and the sumac and cook for a further minute before adding the tomatoes. Half-fill the tomato can with water and add this with all the other ingredients, seasoning cautiously bearing in mind that the sauce will reduce. Simmer, lidded, over a very low heat for 20 minutes. Allow to cool slightly before whizzing up in the blender. Adjust seasoning. Serve hot or cold. Keeps for a week in the refrigerator.
Pie Crust: In a large, chilled bowl, combine the butter, shortening, flour and salt. Working quickly, rub the flour and shortening together using your fingertips until it looks like flakes of coarse meal. Pour 7 tbsp of ice water over the mixture all at once, toss together lightly and gather the dough into a ball. If it crumbles add up to 3 more tbsp of ice water by drops until the dough sticks to itself. Dust the dough lightly with flour and wrap in wax paper. Refrigerate for at least 2 hours, or until firm. Chicken Stock: In a heavy 6-8 quart casserole dish, combine the onions, celery, garlic, peppercorns, cloves, bay leaf, salt, chicken and giblets, and pour in enough water to cover the chicken by about an inch. Bring to a boil over high heat, skimming off all of the foam and scum as it rises to the surface. Then reduce to low heat and simmer partially covered for 1 1/2 hours, or until the chicken is tender, but not falling apart. Transfer the chicken to a large platter, and strain the stock through a fine sieve into a bowl, pressing down hard with a spoon on the herbs and vegetables before discarding them. Set the stock aside. Filling: With a small, sharp knife, remove the skin from the chicken and cut the meat away from the bones, cutting the meat into 1" pieces and return them to the casserole dish. In a 10-12" skillet, melt 4 tbsp of butter over high heat, and add the mushrooms. Reduce to medium heat and cook 3-5 minutes, or until the mushrooms are soft. Transfer them to the casserole dish with a slotted spoon. Add the parsley, lemon juice, nutmeg, cream and 1/2 cup of the chicken stock. Stir thoroughly, taste for seasoning, and set aside. In a saucepan, combine the rice with 2 cups of the chicken stock, and bring to a boil over high heat, stirring occasionally. Then cover the pan, lower the heat, and simmer for 15-18 minutes, or until the rice has absorbed all of the liquid. Set aside, away from heat. In a large skillet, melt the remaining 4 tbsp butter over high heat, and add the onions. Lower the heat, and cook until the onions are soft and golden. Stir the onions into the rice, and toss until they are well mixed. In a separate bowl, combine the eggs with the dill. Preheat the oven to 400°F. With a pastry brush and the 2 tbsp of softened butter, lightly coat the bottom and sides of a 2" deep 9x12" baking dish. Spread 1/3 of the rice mixture on the bottom of the dish and cover with 1/2 of the chicken mixture. Top the chicken with 1/2 the egg mixture and repeat the layers, ending with the last of the rice. On a lightly floured surface, roll the dough in to 1/8" thick rectangle (about 10x14"). Drape the dough over the rolling pin, lift it up and unfold it slackly over the pan. Firmly press the edges of the crust against the sides of the dish, pinching the edges to seal them. With a small, sharp knife, cut out a 1" circle from the middle of the dough. Brush the crust with the cream and yolk mixture and bake in the middle of the oven for 15 minutes. Reduce the temperature to 350°F and bake for another 30-40 minutes, or until the crust is golden brown. Serve immediately.
Boil noodles according to the directions on package. Drain noodles then place back into pot. Add to the noodles drained tuna, cream of chicken soup,butter,salt and pepper. Stir till mixed and put back on stove and heat. once heated serve.
Preheat oven to 450°. Place bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 1/2 cup. Cook pasta in boiling water 7 minutes, omitting salt and fat. Add asparagus; cook 1 minute. Drain. Lightly spoon the flour into a dry measuring cup, and level with a knife. Place flour, thyme, salt, and pepper in medium bowl; gradually add milk and broth, stirring with a whisk until well-blended. Melt the butter in a medium saucepan over medium-high heat. Add the onion; saute 4 minutes. Add milk mixture; cook until thick (about 4 minutes), stirring constantly. Remove from heat, and stir in juice. Combine the pasta mixture, milk mixture, ham, and parsley in large bowl; spoon into a 2-quart casserole. Sprinkle with breadcrumbs and cheese. Bake at 450° for 10 minutes or until filling is bubbly and topping is golden.
Preheat oven to 425 degrees. Brown butter in saucepan until golden brown. Do not burn. Let cool. Mix all ingredients in order listed and mix well. Add browned butter and blend well. Pour in unbaked pie shell and bake at 425 degrees for 10 minutes. Lower oven to 325 degrees and bake an additional 40 minutes.
Mix ingredients in a 4 Seasons Cruet. Mix well to ensure honey is mixed in well. Will be stronger if finely ground pepper is used.
Mix all ingredients. If you marinate chicken, this recipe is plenty for 1-1.5 lb.of meat. Marinate 2-3 hours. Same for seafood. Enjoy! :).
Preheat oven to 375 degrees F. Rinse and dry your thighs and place them in a glass baking dish. Heat the oil in a medium skillet on medium heat and saute the onions and garlic until soft (about 3 minutes). Stir in the adobo peppers and saute for 2 more minutes turning the heat down to medium-low. Stir in the BBQ sauce and fontina. Stir and melt the cheese with the sauce (about 4 minutes). Stir in the cream until blended then stir in the lime juice and blend well. Remove skillet from heat and pour sauce over the chicken thighs. Bake for 45 minutes or until chicken is no longer pink and juices run clear. Remove chicken from the oven to a serving platter and top with the fresh cilantro then serve!
Line 12 medium 2-1/2x1-1/4 muffin cups with paper baking cups. Mix all ingredients, except cheese and bacon, just until moistened (batter will be lumpy). Fold in cheese and bacon. Divide batter among muffin cups. Bake until golden brown, about 20 minutes, in preheated 400* oven; cook 15 minutes.
Drain pineapple thoroughly. Saute ham to remove any excess moisture. Combine Bisquick, milk, eggs, butter, mustard, onion powder and nutmeg in mixing bowl until smooth. Stir in ham, cheese, onions and pineapple. Pour into 10-in pie plate coated with non-stick spray. Bake at 350 degrees for 35 minutes or until set.
Preheat oven to 350 degrees F. Arrange the Tilapia side by side in a lightly oiled roasting tin or ovenproof dish. Pour over the wine, then sprinkle over the chopped garlic, most of the herbs, the salad onions and seasoning to taste. Place half the butter on each fish. Cover with a sheet of lightly oiled foil, seal in the fish. Bake in a preheated oven 350 degrees F, for 30-35 minutes. Transfer the Tilapia to a serving dish and keep warm. Pour the juices into a pan, stir in the blended cornflour and simmer for 2 minutes. Stir in the creme fraiche, pour over and serve immediately, sprinkled with the remaining herbs.
Melt butter in a heavy-bottomed pan over medium heat. Cook and stir onion in the melted butter until softened, about 10 minutes. Reduce heat to low. Cover the pan and cook until onions are caramelized, stirring occasionally, about 20 minutes. Stir flour into the caramelized onions and cook for 1 minute. Pour red wine, chicken stock, Dijon mustard, and Worcestershire sauce into the onion mixture; simmer until sauce is thickened, stirring frequently, about 15 minutes. Season to taste with salt and black pepper.