HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large bowl, heat yams in microwave to soften. Add milk, margarine/butter, and both sugars. Blend until smooth. Stir in pecans, if desired. Spread in deep 13x9 dish and top with mini-marshmallows (leaving room for the marshmallows to rise!). Bake for 20 minutes at 350 degrees, until golden on top.
Do ahead if desired. Mix cheese with cream until smooth. Add rest of ingredients except CHIPS. Refrigerate. To serve: Arrange cheese dip in bowl, with corn chips around it. Cook time is chill time.
Remove casings from sausage. Heat oil in Dutch oven coated with cooking spray over medium-high heat. Add sausage; cook 7 minutes until browned an, stirring to crumble. Remove from pan and drain. Add pepper stir fry mix and remaining ingredients tto pan, and bring mixture to boil. Cover, reduce heat, simmer for 20 minutes, or until rice is tender. Remove from heat and stir in sausage. Cover and lete stand for 10 minutes.
Preheat oven to 400 degrees. Melt butter in a large skillet over medium heat. Add onion and cook until soft. Remove from heat and add egg,crab,half and half,parsley, garlic, salt, pepper,pepper sauce,and half the breadcrumbs. Return to heat and cook about 5 minutes. Remove from heat and stir in Sherry;adjust seasoning, if needed. Stuff into 4 crab shells (or divide among 4 ramekins). Sprinkle with remaining breadcrumbs and lemon juice; top each with a pat of butter. Bake until tops are golden brown, 5 to 12 minutes. Serve hot or cold.
Whisk first 3 ingredients together gently fold in the whipped toppping. Refrigerate until serving.
Drain the tomatoes, and reserve the juice. Chop the tomatoes, and set aside. In a medium saucepan, heat the oil over medium heat. Add the onion, jalapeno and garilc. Cook until onion is translucent, but not browned, about 5 minutes. Add the tomatoes and their juices, and all remaining ingedients, and simmer uncovered, stirring occasionally for 20 - 30 minutes, or until the sauce thickens sllightly. Using a food processor or hand blender, puree the sauce.
Pre-heat oven to 350* degrees F. In a medium bowl, stir together soup, sour cream, picante sauce (I use Pace Medium) and the chili powder. In another bowl, mix together only 1 cup of the sauce mixture with the shredded chicken and 1/2 cup of the cheese. Warm tortillas in a damp paper towel for approx 10 seconds in the microwave. Lay tortillas out and divide the chicken mixture evenly among the tortillas, running the filling down the center of each, roll up and lay them in an 11x8 baking dish. Pour the remaining sauce mixture over the tops of enchiladas, and sprinkle with the other 1/2 cup of cheese. Cover with foil and bake for 30 - 35 minutes, remove foil and bake an additional 5 minutes. Remove from oven, sprinkle chopped tomatoes and scallion over the top of dish (this is optional -- I leave both on the side of the plate on top of some shredded lettuce**). Serve with additional picante sauce and sour cream at the table. (**I like to line each plate with shredded lettuce for color and texture). Enjoy!
Combine chicken, onion, salt, lemon and celery and refrigerate for several hours. At serving time, toss chicken carefully with grapes, oranges, almonds and mayonnaise.
Combine chocolate filling ingredients and mix well. Spread half of mixture on bottom of crust. Mix the peanut filling, pour in shell, and top with remaining chocolate filling. Sprinkle with chopped peanuts. Chill for a few hours before serving and keep refrigerated. *NOTES* Use your own judgment with the eggs. This pie is not cooked, so keep in mind that you are consuming uncooked eggs if you choose to use real eggs. Use the chocolate filling a little sparingly on the bottom of the crust to ensure you have enough to adequately cover the top of the pie. As the peanut filling is softer than the chocolate, I've noticed that the top chocolate layer spreads most easily with a small metal spreader.
Whisk together the vinegar, oil,sugar, dry mustard, hot sauce and salt to combine. Pour onto cabbage and toss thoroughly. Chill a bit before serving.
Place in a heavy pot a thick layer of onions skins. Then a layer of eggs, then a layer of onion skin and so on,until you have in the pot as many eggs as you want. Fill Pot with water to cover all. Cook on medium heat and checking the eggs now and then until they are almost a burgundy in color.
Heat oven to 325°F Place cookies in the bowl of the food processor; pulse until fairly fine, yeilding 1 cup crumbs. Transfer to a medium bowl, and stir in 4 tablespoon melted butter. Press mixture into bottom and sides of 9-inch pie tin. Bake until set and slightly darkened, 12-15 minutes. Do not overbake. Set aside. Turn oven up to 375°F Fill a small saucepan with water. Add potato; bring to a boil, reduce heat, and simmer until potato is very tender, about 12 minutes. Drain. In a bowl, combine flour, salt, ginger, cinnamon, nutmeg, and cloves; set aside. Pass potato through a food mill or potato ricer into the bowl of an electric mixer. Add sugar, eggs and condensed milk. Mix until combined. Stir in remaining 3 tablespoons butter until combined. Add reserved flour mixture, and combine. Pour filling into cooled crust, and bake until filling is set, 30-35 minutes. Serve at room temperature with whipped cream, if desired.
Drain and rinse the potatoes; cut into similar size pieces (I prefer them about 3/4", but you may prefer them smaller). Mix the other ingredients together, then mix into the potatoes. Pile into a serving dish, then scatter the additional chives over the top. Refrigerate at least an hour before use.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 24 muffin cups or use paper liners. In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, spices, baking soda and salt. In a separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups. For the streusel: In a small bowl, mix together 1/4 cup flour, 1/2 cup sugar and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter. Bake in preheated oven for 35 minutes, or until a toothpick inserted into a muffin comes out clean.
Puree together parsley leaves, green onions, half of the mint, the cumin, paprika, salt and pepper. Transfer to large bowl; beat in egg. Add beef and 2 tbsp water; mix well. Shape beef mixture by heaping 2 tbsp into small sausage shapes; thread each lengthwise onto metal skewer. Place skewers on grill over medium heat; close lid and grill, turning once, until no longer pink inside, 12 minutes (or broil, turning once, for 7 minutes). Meanwhile, combine yogurt with remaining mint and minced parsley. Grill or broil pitas, turning once, until hot and lightly crisped, about 4 minutes; cut each into quarters. Serve koftas with pita quarters and yogurt.
Heat oil in large saucepan. Add onions and garlic, cook until lightly browned. Add bell peppers, cook for 5 minutes. Stir in water, tomatoes, sweet potatoes, beans, chiles, tomato sauce, chili powder and cumin. Cook over medium heat for 20 to 25 minutes or until thickened and potatoes are cooked through. Season with salt and ground black pepper.
In a large mixing bowl, dissolve yeast in the warm water and the 1 Tablespoon sugar; let sit for 5 minutes. Add squash, cooled milk and butter mixture, brown sugar, eggs and salt; mix well. Add the 4 cups whole wheat flour and 2 cups white flour. Beat with your mixer or by hand 3-5 minutes. Stir in enough remaining flour to make a nice soft dough. Turn onto floured surface; knead until smooth and elastic. Slightly sticky is ok. Too much flour makes a dry bread. Divide into thirds and place each into gallon plastic bags, which you have oiled. Remove air before sealing. Place in refrigerator overnight. Remove from refrigerator and form each bag of dough into 24 balls, place into greased 9"x13" pans, cover and let rise until doubled, about 60 minutes. Bake at 350 degrees for 20-30 minutes or until golden or tests done.
In a large bowl, mix together peanut butter, butter, powdered sugar and vanilla. Shape mixture into 1 inch balls, inserting 1 toothpick in top center. Refrigerate balls for at least 2 hours. Over low heat, melt shortening with chocolate chips until smooth. Dip each peanut butter ball into chocolate leaving small uncoated top area (resembling a buckeye). Cool on wax paper and refrigerate (or freeze) for additional 2 hours before serving.
Saute onions and garlic in olive oil until soft and starting to carmelize. Add spices, jalapenos and stewed tomatoes, simmer for 5 minutes. Using an immersion blender, grind this mixture until smooth (optional). Add beans, corn, chocolate, lime juice & soy sauce. Simmer for 20 minutes.
In a 13 X 9 pan, mix the bourbon, vanilla and 1 T brown sugar. Add bacon slices, coating them in the liquid. Let them soak for 15 minutes (or up to 1 hour). Meanwhile, pre-heat the oven to 400 degrees place an oven rack in the middle. Lightly grease a baking rack and place it on a foil-covered baking sheet. Grind the pecans in a food processor or spice grinder. On a large plate or baking sheet, thoroughly mix the ground pecans with the cayenne pepper, cinnamon, and the remaining 1/4 C brown sugar (fingers work best). One at a time, shake the excess liquid off the bacon slices, and lay them in the pecan mixture, pressing lightly with your fingertips to make the topping adhere. Flip the bacon and repeat on the other side. (In the middle of this process the topping may begin to cake up. Re-mix it with a fork if necessary). Lay each slice on the rack. Bake on the middle rack for 20 minutes. Let cool slightly before removing from the rack. Serve warm or cooled -- and enjoy.
Set oven to 325 degrees. Butter a 1-1/2-quart baking dish. Place the sliced onions in the casserole dish. To make the cheese sauce, melt butter in a heavy saucepan over medium heat. Add in flour and whisk for 2 minutes. Gradually add in half and half cream; whisking constantly until thickened. Remove from heat and add in the Parmesan cheese and Velveeta cheese, stirring until melted. Season with cayenne pepper and seasoning salt. Pour the sauce over the onions in the baking dish. Bake uncovered for about 45 minutes.
In a saute pan over medium heat, saute the mushrooms and garlic in the oil for 3-5 minutes. Remove from the pan. Sprinkle the chicken with flour and rosemary and brown on both sides. Add the lemon juice and chicken broth to the pan and scrape up the browned bits from the bottom. Return the mushrooms to the pan. Lower the heat to a simmer, cover the pan and cook for 15 minutes. Sprinkle with parsley.
Cook and stir ground beef, pork, onion and garlic in large saucepan or Dutch oven until meat is brown and onoin is tender. Drain off all fat. Add tomatoes and break up with a fork. Stir in tomato sauce, 2 T. parsley flakes, sugar, 1/2 teaspoon salt and the basil. Heat to boiling, stirring occasionally. Reduce heat; simmer uncovered 1 hour or until mixture is the consistency of Spaghetti sauce. Heat oven to 350 degrees. Mix cottage cheese, 1/2 C Parmesan cheese, 1 T. parsley flakes, 1/2 teaspoon salt, and the oregano. Reserve 1/2 C meat sauce for the thin top layer. In ungreased baking pan, 13x9x2" , layer 1/4 each of the noodles, remaining meat sauce, the Mozerella cheese and cottage cheese mixture;. Repeat 3 times. Spread reserved meat sauce over top; Sprinkle with 1/2 C parmesan cheese. If desired, Lasagna can be covered and refrigerated several hours at this point. Bake uncovered 45 minute Allow an additional 10-15 minute if it was refrigerated. For easier cutting, let stand 15 minute after removing from oven.
Mix eggs, oil and sugar; blend well. Add flour, salt and soda. Mix well. Fold in vanilla, chopped apples and nuts. Place into a greased (Pam sprayed) 8-9" tube pan. Bake at 350* for one hour. Meanwhile, prepare the topping: Combine all topping ingredients in saucepan and cook for 2 1/2 minutes. While cake is still in the tube pan and still hot, pour warm topping over it. Let cake set in pan until cool, or room temperature. Invert cake with topping onto serving dish. Store covered.
Put about six cups of water and a small amount of oil in a sauce pan and bring to boil. Add rice and boil for 12 to 15 minutes. Put a pat of butter in a serving bowl. Using a strainer, drain water from rice, add to bowl and toss to lightly coat rice with butter. Cover and hold until serving. Using meat pounder flatten chicken breasts to about 1/2 inch thick. Coat lightly with corn meal/flour mix and fry to slight brown, about 3 minutes each side. Remove chicken and set aside. Leave remaining oil in skillet, heat still on medium. Add garlic and brown for about one minute. Add peppers and onions, stirring occasionally until softened, about 5 minutes. Add tomatoes and stir to mix well. Add chicken and simmer for about ten minutes. If water is put on when you start it should be boiling by the time chicken is brown. You can then add rice about the time peppers and onions go into skillet and all will be ready about same time. Serve by placing a chicken breast on a bed of rice and adding a liberal serving of the zesty sauce. Makes four servings. For a heartier sauce more oil can be used. For more zest add another bell pepper and/or a little hot pepper like jalapeno.
Combine ground beef, bread crumbs, green onions, sour cream Worcestershire sauce, salt and pepper in a large mixing bowl. Mix well and then shape into 4 hamburger patties. Heat up grill and cook 4 to 6 inches from coals for 6 to 8 minutes per side or until done to your likeness.
To cook leeks: Heat butter and oil in medium-sized saucepan over medium heat until butter melts. Add leeks. Cook for 5 minutes or until softened. To cook rice: Add rice. Cook, stirring, for 1 minute. Increase heat to high. Stir in wine and mustard. Cook, stirring, for 4 minutes or until wine is absorbed. Add 1 ladle of hot broth. Cook for 5 minutes or until broth is absorbed. Repeat, adding broth and cooking, until rice is al dente, about 20 minutes. To add cheese: Stir in cheese until it melts. Remove pan from heat, still stirring. Spoon into warm dishes. Garnish with chopped chives.
Wash and dry okra. Cut okra into 1/2 inch rounds. Preheat oven to 400 degrees. Lightly oil bottom of 9x13 inch baking dish. Combine cornmeal, flour, salt, pepper and Tabasco sauce in a large plastic bag. Add okra and shake to coat. Arrange okra in baking dish in two layers. Top with bacon pieces. Bake for 20 minutes. Then stir lightly to make sure all pieces come in contact with bacon. Bake 5 to 10 minutes more, until bacon is browned and okra is crispy on the outside.
Preheat oven to 450 degrees F. Combine gluten-free flour, baking powder, xanthan gum and salt to a bowl. Set aside. In bowl of a stand mixer, cream the margarine and sugar together until light and fluffy. Add the eggs. Beat until light and fluffy. Stir in the flour mixture until just combined. In a food processor, mix soy milk, tofu and vanilla until creamy. In large saucepan, bring maple syrup and soy mixture to a boil over medium heat. Using an ice cream scooper or 2 spoons, scoop the batter into ramekins or oven-safe bowls. Alternatively, spread the batter into a 9-inch x 13-inch baking dish. Place ramekins on baking sheet lined with parchment paper. Pour maple syrup and soy mixture over batter. Bake until cake sets and tester comes out clean when tested with a toothpick, about 12 to 15 minutes. Remember syrup mixture is extremely hot, do not touch with your fingers. Serve pudding warm.
Preheat Oven to 400F. Mix the sweet potato and oil, add salt and pepper to taste. Press the mixture into a greased muffin tin. Bake for 20 minutes. Take muffin tin out of the oven and crack an egg into each cup. Bake an additional 10 minutes, or until the eggs are cooked to your taste.
To prepare the meat: Cut the beef into very thin slices. (The partial freezing will make slicing easier.) Crush the sesame seeds lightly. Combine with the light and regular soy sauce, brown sugar, sesame oil and garlic. Pour over the meat in a glass dish, cover and refrigerate overnight. To prepare the sauce: Combine the hot bean paste, sesame seeds and oil, the sugar and vinegar in a bowl; mix with a spoon until sesame oil is blended in smoothly. Cover and refrigerate. Remove 1 hour before serving. Cook rice, set aside to keep warm. To prepare the vegetables: Cut the zucchini into 1/2-inch slices, then cut each slice into thirds; set aside. Combine the green-onion shreds, sesame oil, vinegar and seeds. Set aside. Heat the oil in a heavy skillet over medium-high heat. Stir-fry the zucchini until browned and tender; transfer to a bowl. Stir-fry the onions and garlic with the red-pepper flakes until tender-crisp; combine with the zucchini. In a large, heavy skillet set over medium-high heat, stir-fry the meat in several batches for about 30 seconds to 1 minute on each side. (Do not crowd the pan as the meat will steam.) Transfer to a platter. To serve: Place some of the rice, meat, vegetables and sauce in a lettuce leaf and roll. The dish is meant to be eaten with your fingers.
Thaw meatballs in microwave according to package directions. Combine meatballs, tomatoes with juice, broth, vegetables, rotini and oregano in large saucepan. Bring to a boil over high heat. Reduce heat to low; cover and simmer 15 minutes or until pasta is tender.
Cook noodles according to package directions; drain and set aside. Cook mushrooms, carrot, and onion in olive oil over medium-high heat, stirring constantly, until tender. Stir in tomato sauce and next 4 ingredients, plus salt and pepper to taste. Place half of cooked lasagna noodles in a greased 13 x 9 x 2 inch baking dish. Layer with half each of cottage cheese, spinach, tomato sauce mixture, Monterey Jack cheese, and Parmesam cheese. Repeat layers. Bake at 375 degrees for 45 minutes or until bubbly. Let stand 10 minutes before serving.
Put all ingredients in a blender with 12 ice cubes. Blend till creamy. Add sugar only if the peaches aren`t sweet enough. Enjoy!
Cook ground meat with onion and garlic. Add remaining ingredients, except Monterey and Cheddar cheese and chips. Layer the ingredients starting with the Doritos on bottom of 13 x 9 casserole dish, ending with the cheese. Bake at 375 degrees for about 30 minutes, or until hot and bubbly.
Toast two slices of whole grain bread. If desired, spread one tablespoon butter on each slice of toast. Spread one tablespoon honey on each slice of toast. Cut one medium ripe banana into even slices; layer the banana slices over each piece of toast. Sprinkle toast with ground cinnamon to taste. Enjoy, perhaps with a mug of hot green tea.
Find a good sealing glass jar- An old spaghetti sauce jar with lid works nicely. Please note that the above amounts are approximate, depending on the size jar you use- and how much you'd like to make. Fill the jar halfway with uber-ripe raspberries. Fill the rest of the way with sugar cubes. Pour Vodka into the jar up to the top. SEAL the jar, and shake for 10-15 seconds, and then place the jar somewhere you'll be sure to see it every day- out of direct sunlight. Shake the jar for 10-15 seconds EVERY DAY for about 6 weeks- You'll notice the berries break up more, and the sugar will totally dissolve over time. (It is helpful to mark the end date on your calendar- if you go over, it's no big deal). AT THE END OF THE 6 WEEKS, open the jar and strain the Raspberry Schnapps through cheesecloth; I like to tightly rubber band the cheesecloth around the opening and let it drain for a few hours. After it has drained, you may gently squeeze the extra juice out of the fruit; Try not to over-squeeze, or you'll get fruit as well. STORAGE: You may store this in a clean glass jar; What I like to do is store the schnapps in a pretty glass decanter with a stopper you could find at a thrift store- and while you're there, you can probably find some Schnapps Glasses! They look like teeny wine glasses- Some have longer stems than others. SERVING TIPS: Serve at room temperature in Schnapps glasses, if you have them; If not, pour a small amount into a wine glass and enjoy. NOTE: You may substitute Loganberries, Marionberries, or whatever kinds of berries or fruit as you wish.
In a Dutch oven, cook green beans, covered, in a small amount of boiling salted water for 10 to 15 minutes or until crisp-tender; drain and return to Dutch oven. Meanwhile, in a medium skillet, cook garlic in hot butter over medium heat until tender and lightly golden. Add to green beans along with almonds, lemon juice, and 1/2 teaspoon salt. Toss to combine.
Grease 9x13-inch pan. Cube bread and layer in pan. Brown and drain sausage. Layer sausage over bread. Sprinkle cheese over sausage. Beat together eggs, 2 1/4 cups milk, and salt. Pour over all layered ingredients. Mix 1/2 cup milk and soup. Pour over all. Cover and refrigerate overnight. Bake, uncovered at 300°F for 1.5 hours. Let stand for a few minutes until firm.
Melt butter in a large skillet over medium-high heat. Add spinach and cook and stir until wilted. Stir in the coconut and finely chopped peanuts; heat through. Add salt and pepper to taste (if using salted peanuts, use salt sparingly).
Combine sugar and water in saucepan and bring to a boil. Cover and let boil 3-5 minute until sugar dissolves, uncover and continue boiling until syrup reaches 238° on a candy thermometer (soft-ball stage). Meanwhile, place egg whites in the bowl of a standing mixer fitted with the whisk attachment, and beat on low speed until foamy. Add cream of tartar and salt, and beat on medium-high speed until stiff but not dry; do not overbeat. When syrup reaches 240 degrees pour 1/4 cup of syrup into egg white mixture. With mixer running, add syrup to whites in a stream, beating on high speed until no longer steaming, about 3 minutes. Add rest of syrup slowly and beat for 8-12 min., or till cool, so butter will not melt. In seperate bowl cream butter. Add butter bit by bit, beating until spreadable, 3 to 5 minutes; beat in vanilla and Grand Marnier. If icing curdles, keep beating until smooth, may still be too warm. Use Immediately!
Chop the asparagus (if using frozen, steam or microwave it a little first), reserving the tips. Put the asparagus, onion, garlic and broth in a large saucepan. Bring to a boil, then reduce to medium heat and cook until the vegetables are tender, about 15 minutes. Put contents of saucepan into blender. Add the flour, soy milk, soy sauce and basil. Process until smooth. Return the soup to the saucepan and add the asparagus tips. Cook over medium heat until the soup thickens and is heated through. Season to taste with salt and fresh cracked pepper and serve.
Smear on the peanut butter. Smear on the jam. Place on a pretty tray and serve to everyone. NOTE: If you're having a party and want to let your guests choose their toppings, set out crunchy and smooth P.B. and several jars of various jams, jelly, and preserves, all-natural fruit, etc. and let your guests make their own.
In a bowl, combine soup, milk, parsley and thyme. Stir in turkey, vegetables, salt and pepper. Pour into a greased 11x7 baking dish. Crust: Mix potato flakes, flour and cheese. Cut in margarine until crumbly. Add water; toss with a fork until dough comes together. On floured surface, roll to fit baking dish. Place on top of filling; cut vents in crust. Brush crust with cream. Bake at 400° for 30 minutes, until light brown. You may need to cover with foil to prevent over browning.
Cut watermelon into cubes to make 6 cups. In a shallow bowl, gently mix watermelon pieces with cucumber, onion, vinegar, basil leaves and sugar. Garnish with basil sprigs. Season to taste with salt and pepper.
Set oven to 350 degrees F. Butter a 3-quart baking dish. Fry bacon; drain drippings from skillet reserving 1/4 cup. Add celery, onions, salt and flour. Simmer, stirring constantly. Add sugar, vinegar, pepper and water. Bring to a boil. Toss bacon and potatoes together in the baking dish. Pour celery mixture over top. Cover and bake for 30 minutes.