HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat over to 350 degrees. Arrange Ritz crackers in rows on a cookie sheet. Top each cracker with a generous pinch of shredded cheese. Place a slice of olive on top of cheese. (Or anything topping you like). For a more Italian flare, place a slice of Pepperoni or cut up Salami on the cracker THEN top with mozzarella cheese. (A shake of Italian seasoning on top adds more flavor). Place in oven for 3-3 1/2 minutes or until cheese is completely melted. Arrange on a plate and serve. (The amount of crackers you make depends on how many people you want to feed. This recipe is easily doubled or tripled.). Note: These tasty snacks can be topped with almost anything you like. Roasted Red Peppers are delicious added to the Italian style with either the Pepperoni or Salami. Just MAKE SURE to put the slice of red pepper ON TOP of the cheese and not under it like the meat or the cracker can get soggy.).
Spread steak out flat. Spread margarine over steak. Combine remaining ingredients except cooked eggs. Spread mixture on the steak. Place eggs 2 inches apart on meat mixture; roll as you would a jelly roll and tie with string. In a large pot, mix cooking mixture. Add steak on top and cook one hour at medium heat until meat is tender. Remove meat to platter. Strain cooking mixture and serve as a gravy over sliced portions of the meat.
Place potatoes in a saucepan. Cover with water. Cook over medium heat for 10 minutes or until tender. Drain. Mash. Set aside to cool. Heat a frying pan over medium heat. Cook sausages for 6 to 8 minutes, turning, or until cooked through. Roughly chop. Combine potatoes, sausages, mushrooms, rocket, cheese, eggs, breadcrumbs, salt and pepper in a bowl. Stir until well combined. Line a baking tray with baking paper. Using 3/4 cup of mixture at a time, shape mixture into 12 patties. Place on baking tray. Cover. Refrigerate for 30 minutes. Preheat oven to 150°C Heat butter and oil in a non-stick frying pan over medium heat until sizzling. Cook patties, in batches, for 3 minutes each side or until golden. Keep cooked patties warm on baking tray in oven while cooking remaining patties. Serve patties warm with chutney. Notes & tips. To bake instead of pan-fry, place patties on a baking tray lined with baking paper. Spray well with olive oil cooking spray. Bake at 180°C for 25 minutes or until golden and cooked through. When melting butter, chop butter into 1cm pieces. Butter will melt evenly without burning. Leftover meatloaf or roast meats are also great in these patties. Chop the meat and use instead of the sausages.
Cook potatoes in water until tender. Drain, reserving 1/2 cup of the water. Set the 1/2 cup water aside. Cool to 110 degrees. Mash potatoes well. In lg bowl, dissolve yeast in reserved cooking water. Add mashed potatoes, milk, oil, sugar, eggs and salt. Add enough flour to make a soft dough. Place in greased bowl, turn to grease top. Cover and let rise for 1 hour, until doubled. Punch down, let rise again until doubled, about 25 minutes. Roll out on floured surface to 1/2 inch thick. Cut with floured cutter. Heat oil to 375*. Fry until golden brown. Mix water and powdered sugar until smooth. Add vanilla. Dip warm doughnuts in glaze. Cool on wire racks. Try not to eat all of them at once!
Cook pasta according to directions. While the pasta is cooking combine the rest of the ingredients in a large bowl. Rinse the pasta under cold water to cool and stop the cooking process. Add the rinsed pasta and enjoy! Refrigerate leftovers if you have any!
Bring a large pot of water to boil. Add tomatoes and blanch 20 seconds. Drain. Peel, seed and chop tomatoes. Heat oil in a heavy large skillet over medium-high heat. Add zucchini, bell pepper, onion, parsley, garlic, basil and oregano and saute 3 minutes. Stir in tomatoes, Worcestershire and lemon peel. Season to taste with salt and pepper. Refrigerate until well chilled, at least 3 hours and up to 8 hours. Drain off excess liquid. Add lemon juice and toss gently. Transfer to bowl. Serve with toasted pita bread.
Bring vinegar, water and salt to a boil; set aside. Place bay leaves, sliced onions and garlic in bottom of jar. Place eggs in jar. Cover with boiled liquid mixture. Rest until reaches room temperature. Twist lid on jar and refrigerate at least 3 days before eating.
In a medium saucepan, melt butter over medium heat. Add onion, corn, salt and cayenne and cook, stirring, until very soft, 5 minutes or so. Add garlic and jalapeno, stir to mix, and cook for 1 minute. Add cheese and milk and cook gently over low heat, stirring, until cheese melts and mixture is smooth. Remove from heat and pour into serving bowl, serve with whatever you would like to dip into it (bread, crackers, veggies, etc). Serve immediately.
In a nonstick pan, sautee garlic in 1/2 teaspoon olive oil. Add wine, lemon juice and capers. Boil uncovered until liquid is reduced by half. Remove from heat. Rub fish with 1T oil on both sides. Place under broiler for about 3 minutes. Turn fish over and top with 1/2 C grated parmesan cheese. Broil until fish is opaque and flakes gently when touched with a fork. Cooking time will vary depending on thickness of fish. Serve fish on individual plates and top with sauce.
Brown onion. Add tomato paste, juice, and spices and heat through. Pour 1/2 sauce in bottom of 9x13 pan. Mix together beef, soup, and crackers and form into 12 4x2 logs. Wrap each hamburger log with 1/2 lasagna noodle and place in pan. Cover with rest of sauce. Cover with foil and bake at 350 for 1 hour. Freezes well. If frozen, bake for 1.5 hours.
Place milk and caramels in double boiler and heat, stirring, until hot and smooth cream is obtained. Chop the chocolate and add it to above hot cream. Stir until chocolate is melted. Mix in soft ice cream and vanilla extract and stir until smooth. VARIATION: Instead of using milk, substitute 1/3 very strong coffee. NOTE: Can easily be prepared in the microwave instead of a double boiler. It's a really old recipe!
In a large saucepan, combine spinach, potato, scallions, garlic, diluted broth, pepper, and salt. Cover and bring to a boil over high heat. Then reduce heat to medium-low, and simmer until potato is tender, about 15 minutes. Transfer solids to a food processor or blender, and process to a smooth puree. Return puree to saucepan. Stir in milk and butter, and warm soup over medium heat, stirring frequently. Ladle soup into bowls and sprinkle with Parmesan.
Place chicken breasts between pieces of waxed paper and pound them with a mallet until about 1/4" thick. Lay out slices of prosciutto side by side on counter, with the length of the slice facing away from you. Place one of the chicken cutlets on top of 3 or 4 prosciutto slices. Fold the upper and lower edges of the prosciutto slices in and over the chicken cutlet. The cutlet will be partially covered by the prosciutto. Flip the cutlet over and it will be totally covered. Repeat with all 4 cutlets. (That seemed like a lot of work to me. I cut a pocket in the chicken cutlets and inserted diced prosciutto. Turned out just fine.). Break eggs into a wide shallow bowl and beat well. Place enough flour to dust the chicken in another wide shallow bowl. Dip each cutlet into the egg, coating well. Let excess egg drip off and then dip lightly in flour. In two 8" saute pans, place 3 tbl butter (I used half that amount) and heat over medium heat. When butter is foaming, place 2 cutlets in each pan. Cook the cutlets until golden on the outside and just done inside (about 2 or 3 minutes per side). Preheat broiler. When chicken is done, remove cutlets to broiler pan. Top each piece with one tablespoon (or more) of parmesan and then a slice of mozzarella. Place under broiler until cheese has completely melted and browned slightly. Meanwhile, make the sauce. Spill butter out of saute pans and wipe them lightly with a paper towel. (I didn't do this and used the pan juices and butter in the sauce.). Return pans to high heat and add 1/4 cup marsala and 1/4 cup chicken stock to each pan. Boil quickly until only 3 or 4 tbl of liquid is left in each pan. Turn heat to low and place 2 tbl of butter in each pan (again, I used less). Swirl with a whisk until a creamy brown sauce is formed. Divide cutlets between 2 plates and pour marsala sauce over and around them. Serve immediately.
Mix graham cracker crumbs with butter. Press into a spring form pan. Mix egg yolks with milk. Slowly add sugar. Cook in a double boiler for 15 minutes. Mix gelatin with water, let stand until dissolved. Add to hot mixture and cool. Cream cheese until smooth. Add egg mixture to the creamed cheese. Stiffly beat egg whites. Fold into mixture. Add whipped cream and vanilla. Add drained pineapple and cherries. Pour into spring form pan. Chill for 4 hours. Sprinkle graham cracker mixture on top.
Heat oven to 350 degrees F. Lightly oil an 8-by-8-inch glass baking dish. In a bowl, mix the sugar, pineapple and its juice, and the oil. Stir in the carrot, raisins, and nuts. In a separate bowl, mix together the remaining ingredients. Gradually stir the dry mixture into the wet mixture. Batter will be rather thick. Spoon batter into the baking dish and bake for about 35 minutes or until a toothpick stuck in the middle comes out clean. Once the cake has cooled completely, dust it with powdered sugar or frost it with vegan "cream cheese" icing.
Bake sweet potatoes in oven at 450 degrees until fork tender. Cut into wedges and sprinkle with cinnamon and brown sugar. Place on grill until sugar carmelizes. Brush with pineapple glaze. Pineapple glaze: Pour pineapple juice into 2 quart pot and bring to boil. reduce heat and simmer until reduced by 50%.
In a large Pam sprayed mixing bowl, combine the cereals. In a large pot, heat the corn syrup and brown sugar over med. heat. Stir continually until all of the sugar has dissolved. Turn the heat to low, add peanut butter, stir until smooth and peanut butter has melted, being careful not to scorch. When mixture is well blended, pour over cereal. Spoon into Pam sprayed 11 x 16 pan. When cool, cut 6 down and 10 across for dainty size. If you would like thicker squares for a children's treat, use a 9x13 pan.
Preheat oven to 350 degrees F. Grease a cake tin. Cover the bottom of the cake tin with the chopped pecans and flaked coconut. Prepare cake mix as per package instructions. Pour over the chopped pecans and flaked coconut. Melt butter. Add to it the cream cheese, extract and confectione's sugar. Stir well, and then pour over the cake bottom. Bake for 40-45 minutes or until done. Please bear in mind that one cannot test for doneness as the cake will appear sticky even when done.
1. For dressing, combine oil, orange juice, vinegar, honey, and pepper in a blender container or food processor bowl. Cover and blend or process until combined. Place in an airtight jar and refrigerate for at least 30 minutes. 2. Use a small sharp knife to peel grapefruit and oranges, removing as much of the white pith as possible. Section fruit and place in a large bowl. Add grapes and pomegranate seeds, if desired. 3. To serve, toss with dressing. Line a large bowl with torn lettuce and top with fruit mixture. Makes 12 servings. Make-ahead tip: Refrigerate dressing up to 3 days. Store prepared fruit mixture, covered, in refrigerator up to 4 hours.
Heat 3 tablespoons each of oil and butter in a large skillet over medium-low heat. Add garlic and red pepper flakes; cook one minute. Add mushrooms; cook over medium heat 5 to 6 minutes or until golden, stirring occasionally. Add wine; reduce heat. simmer 5 to 8 minutes or until almost all liquid is absorbed. Add broth and tomato sauce; continue cooking 5 to 6 minutes or until liquid is reduced by about half. Cook pasta according to package directions; drain and return to pot. Add mushroom mixture, remaining oil and butter, parsley, salt and pepper to hot pasta; mix well. Transfer to serving platter or bowl; sprinkle with cheese. Serve with extra Parmigiano cheese.
1. In a small bowl, wisk all ingredients together. 2. Pat ham dry with papertowel. 3. Schmear all over ham. I put mine in the slow cooker for 8 hours on low, or you could bake, roast, smoke, or grill the ham, depending on your preference. You could also marinate the ham before cooking, but I just didn't think about this until the morning of. I made a double batch of this to use as a dipping sauce as well. Delish!
Rub the chicken inside and out with the minced garlic. Place the remaining ingredients, EXCEPT FOR THE OLIVE OIL, in a food processor or blender; process until the onion and shallots are very finely chopped. Place the chicken in a glass bowl and pour the marinade over, turning the chicken to make sure the marinade is spread evenly; refrigerate one hour. Remove the chicken from the marinade (discard the marinade) and preheat your oven to 375°. In a frying pan, heat olive oil over medium-high heat; when pan is hot, brown chicken on both sides, one half at a time. Remove and place in a shallow roasting pan, skin side up, and roast 30-35 minutes, or until cooked through; check by piercing meat, if juices run clear the chicken is done. Place the chicken on a carving board and cut into serving pieces.
Heat oil in a pan, season mushrooms to taste. Add mushrooms to the pan cook both sides until tender, remove and allow to cool slightly. Spoon a dollop of the cream cheese into the mushroom caps, top with the prosciutto strips and sprinkle with chives. Serve immediately.
1. In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours. 2. Preheat oven to 250*F. 3. Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180*F. Let the chickens stand for 10 minutes before carving. MY NOTE: Made this last night for 2nd time with some minor changes, and it was SO good - We said it was possibly the best chicken I ever made and as good, if not even better than the store rotisserie chickens (which, in our opinion, are extremely yummy). The only things I did differently were I used a large 7+ lb. roaster instead of the 2 smaller ones. For the spices, I eliminated white pepper and cut the cayenne and paprika in half, and increased the garlic powder to a full teaspoon. Even doing that there is still plenty of kick in the spice mix. Like another reviewer I added a couple Tbsps. of minced garlic to the onions in the cavity. The biggest change? Last time I just seasoned and stuck in oven. This time, I wrapped in double plastic wrap (with the onions/garlic in place in the cavity) & ended up marinating for over 24 hours in the fridge - purely by accident, but it made all the difference! Slow-roasting at 250 (I did go up to 275 for about 45 minute in middle of cooking to ensure it would be done in time for dinner) cooked the bird perfectly in exactly 4 hours (Use a meat therm. - take out at 170, and let it rest before carving, it will be perfectly cooked but not dried out). Made gravy with the drippings, but the white meat was so moist it didn't even need it. I may never make a roast chicken any other way! P.S. when the chicken is done, drizzle some pan drippings over it, the chicken will suddenly glisten and look picture perfect for the table. My only suggestion is to get a jar and mix up a lot of the seasonings at one time to keep in your cabinet. I changed the servings to 64 and the ingredents came up in cup and tablespoon amounts for easy mixing. Then when I make a chicken I have the "mix" at my fingertips. It takes 3 to 4 tablespoons of mix per chicken. I normally serve this "rubber chicken" style with lots of veggies so I have leftover chicken. The next day I make enchiladas with the leftovers. Then I boil the bones for tortilla soup. This gives 3 meals my family of 5 loves. Even my picky one eats these 3 meals. I normally make this in the crockpot for easy cooking, but the roasting it in the oven yeilds better results on wet days.
Place carrots, celery, onion and garlic in a food processor; pulse until finely chopped. In a large bowl, mix vegetables, ground beef, diced tomatoes, beef broth, tomato paste, sugar and beans. Add half of each: Italian seasoning, salt and red pepper flakes. Stir until combined. Place mixture in a 6 quart slow cooker and cook 5 1/2 hours on high or 8 1/2 hours on low. Stir in remaining Italian seasoning, salt and red pepper flakes. Cook for an additional 30 minutes. For 8 servings, toss half the meat sauce with rigatoni; serve with grated cheese, if desired. Reserve other half of the sauce for future meals. May be frozen, tightly covered, for up to 2 months.
Pour oil in large, deep cast iron skillet or 4 quart saucepan to reach depth of 2". Heat oil over medium-high heat until deep fry thermometer registers 340 degrees. Soak livers in buttermilk for 5 minutes. Combine flour, salt, pepper, and poultry seasoning in a small baking dish. Drain livers; drredge each liver in flour mixture, shaking off excess flour; transfer to a plate. Fry livers in batches until golden brown, 3-4 minutes. Transfer livers to a paper towel-lined plate. Serve with hot sauce like Frank's or Crystal, blue cheese dressing and/or ranch dressing.
Take thawed chicken wing portions and place in ziplock bag. Pour hot sauce on wings for desired flavor and heat. Shake to coat chicken entirely. Marinate for at least 2 hours in the refrigerator. Beat eggs in a medium sized bowl. Pour flour into the spare ziplock bag. Mix Old Bay seasoning thoroughly with flour. Add cayenne pepper (red pepper) for extra heat. Coat wings with beaten egg and then place in the bag with flour. Shake until wings are completely coated with flour. Place wings back in the refrigerator for approximately. 15 minutes so the flour will stick to the chicken. Preheat deep fryer to 370°F, or heat oil in a deep bottomed frying pan. Deep fry wings until a golden brown.
Combine all vinaigrette ingredients in a blender and blend until smooth. With machine running, add 1/2 cup extra-virgin olive oil in a thin stream; blend until creamy. Measure 1/2 cup vinaigrette for the pork chops. Refrigerate the remainder for up to two weeks or serve it over side salads with dinner. Place pork in a shallow dish, and season with salt and pepper on both sides. Pour 1/2 cup vinaigrette over pork, and turn to coat. Cover and refrigerate at least 1 hour, or up to 1 day. Heat broiler, with rack set 4 inches from heat. Remove pork from marinade, letting excess drip off; place on a foil-lined rimmed baking sheet. Broil without turning until opaque throughout, 8 to 10 minutes, but if chops are browning too quickly, turn them. Let rest 5 minutes before serving.
Add all ingredients (except garnish) to a cocktail shaker filled with ice. Shake well and strain into martini glass. Garnish with 3 coffee beans. Enjoy!
Place the first 8 ingredients and 1/2 cup cheese in a food processor; blend until smooth. Spread evenly over tortillas. Roll up and place seam side down in a greased 13x9x2 baking dish. Cover and bake for 20 minutes or until heated through. Sprinkle with remaining cheese; let stand until cheese melts. Serve with sour cream and salsa if desired. Yield: 10-12 servings.
In a small bowl mix rub ingredients. Season ribs all over, putting more on the meaty side than on the bone side. Do not press spices into the meat. Put ribs in a rib rack all facing the same direction. Make sure the charcoal in your barbecue covers no more than 1/3 of the grate. Place a large disposable drip pan on the other side of the charcoal grate. Fill the pan about half way with warm water. Drain 1 hand full of hickory chips and place them on top of the charcoal. Put the cooking grate in place. Place the rib rack over the drip pan as far from the charcoal as possible, with the bone sides facing the charcoal. Close the lid. Close the top vent about halfway. Let the ribs cook and smoke for about one hour. Maintain temperature between 250°F and 300°F by opening and closing the top vent. Meanwhile, make the sauce and the mop. In a small saucepan mix the barbeque sauce ingredients. Simmer for a few minutes over medium heat, and then remove the sauce pan from the heat. In another small saucepan mix the mop ingredients. Simmer over medium heat for a few minutes to melt the butter, and then remove the saucepan from the heat. After the first hour of cooking add 8 - 10 charcoal briquettes and the remaining handful of hickory chips (drained) to the fire. At the same time lightly baste the ribs with some mop. Leaving the lid off for a few minutes while you mop the ribs will help the new briquettes to light. Close the lid and cook for another hour. During that time maintain the temperature at 250°F - 300°F by opening and closing the top vent. After another hour of cooking add 8 to 10 more briquettes to the fire. Remove the ribs from the rib rack, spread them over a clean work surface, and based them generously with the mop sauce. You may add 2 more tablespoons of barbecue sauce to the mop sauce if you wish. Put them back in the rib rack, again all facing the same direction, but this time turned over so that the ends facing down earlier now face up. Also, reposition any ribs that appear to be cooking faster to the back of the rib rack, farther from the charcoal. Let the ribs cook for a 3rd hour. During that time, maintain temperature of 250°F - 300°F. After 3 hours of cooking, check to see if any racks are ready to come off the grill. They are done when the meat has shrunk back from most of the bones by 1/4 inch or more. When you lift a rack by picking it up from one end with tongs, the rack should bend in the middle and the meat should tear easily. If the meat does not tear easily, continue to cook the ribs. The total cooking time could be anywhere from 3 to 4 1/2 hours. Not all racks will cook in the same amount of time. Baste the ribs with the barbeque sauce and, if desired for crispiness, cook them over direct heat for a few minutes. Transfer to a baking sheet and tightly cover with aluminum foil. Let rest for 10 - 15 minutes before serving. Serve warm with the remaining sauce on the side.
Preheat oven to 350. Coat an 11 x 13 pan with cooking spray. Stir together flour, baking soda and salt in a large bowl. Set aside. In a large mixing bowl, beat butter, shortening, granulated sugar, brown sugar and 1 teaspoon vanilla with an electric mixer until creamy. Add 2 eggs, one at a time, and mix to blend. Add flour mixture in three additions until well combined, but do not overbeat. Gently stir in 2 cups chocolate chips. Spread batter evenly into prepared pan. Set aside. In another bowl, beat cream cheese with clean beaters until fluffy. Set aside 1/4 cup powdered sugar. Gradually add the remaining powdered sugar to the cream cheese, then beat in the remaining 1 teaspoon vanilla and the remaining 2 eggs. Beat until smooth. Stir in the remaining 1 cup chocolate chips. Pour filling over batter in prepared pan. Dust the top with the reserved 1/4 cup powdered sugar. Bake for 40-50 minutes until the edges brown. The center should be slightly wiggly. Let cook on a wire rack to room temperature, then refrigerate for at least 6 hours before cutting and serving. Preparation and cooking time does not include cooking and refrigeration times.