HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a shallow bowl, soak the bread cubes in water to cover for a minute or two. Drain the bread cubes and squeeze with your fingers to press out the excess moisture (make sure you do this well). In a large bowl, combine the bread cubes, beef, eggs, garlic, pecorino, parsley, toasted pine nuts, salt and pepper, and mix with your hands to incorporate. With wet hands, form the mixture into 12-15 meatballs, each smaller than a tennis ball, but larer than a golf ball. In a large, heavy-bottomed skillet, heat the oil over medium heat until almost smoking. Add the meatballs and, working in batches if necessary to avoid overcrowding the pan, cook until deep golden brown on all sides, about 10 minutes. Add the tomato sauce and reduce the heat to a simmer. Cook all the meatballs for 30 minutes. Set aside and allow to cool; save the sauce for another use.
Preheat oven to 375*. Grease muffin pan or line with paper liners. In a medium bowl, combine flour, 1 cup of the sugar and baking powder. In a large bowl, whisk together eggs, milk, butter, lemon zest and lemon juice. Stir in flour mixture, mixing just until combined. Fold in the chocolate chips. Do not overmix. Scoop batter into prepared muffin cups. Sprinkle remaining sugar evenly over tops. Bake in preheated oven for 20 to 24 minutes or until puffed, light golden and a skewer inserted into center comes out clean. Let cool in pan on rack for 5 minutes. Remove from pan and let cool completely on rack.
For dough, dissolve yeast in water with 1/2 tsp sugar, let stand 5 minutes. In mixing bowl combine, 3 cups flour, 1/3 cups sugar and salt. At low speed gradually beat in milk, oil, eggs and yeast mixture. Beat until well blended. Beat in additional flour, about 1 1/2 cups until dough pulls away from sides of bowl. On floured surface, knead dough until smooth and elastic 8-10 minutes. Place in greased bowl, turning to grease top. Cover and let rise in a warm draft free place until doubled in bulk, about 1 hour. For filling, combine all ingredients till smooth, set aside. Grease 2 round cake pans. Punch down dough and place on lightly floured surface. Roll dough into an 18 x 10 inch rectangle Spread filling all over. Roll tightly from long side. Cut into 14 slices. Place 1 roll cut side up in center of each pan and arrange remaining rolls in a circle of 6 around each center roll, Cover and let rise doubled in bulk, 30-40 minutes. Preheat oven to 350 degrees and bake 22-27 minutes, until golden brown. Cool in pans 10 minutes and invert to wire racks, invert again to cool. For icing, whisk all ingredients till smooth drizzle over cooled rolls.
In a liquid measuring cup, whisk Good Seasons salad dressing following directions on the pouch, but substitute water for the juice of 2 limes. Layer ingredients into a large bowl. Pour salad dressing on top and gently toss. Let sit, covered, in fridge for a couple hours - if you can wait that long! Serve with tortilla chips.
Old Style: Chop all the bacon and throw into large cast iron dutch oven. Throw in the flour. Mix with the grease and bacon. Add the coffee, stir and cook. Add more coffee if you have. Crush the peppers and add to the gravy. Serve with flat biscuits or griddle cakes. New Style: Cook pork chops or ham slices remove from pan. (Alternate)Add ham base and cold water and stir without the pork. Add coffee to either the meat dripping and grease or the ham base with water. Wisk in the flour and add black pepper. Serve over mashed potatoes, grits, rice,. cornbread or biscuits. A simple no nonsense. recipe for down home folks. Servings given for New Style.
Beat vanilla pudding with milk until thick. Fold cool whip& oreos into pudding. Spoon into crust. Freeze pie.
In a large skillet over medium heat, cook onions until brown and carmelized. Add ground beef and cook until brown. Add salt, pepper, garlic powder and beef broth to cover. Reduce heat to low and simmer, uncovered, until broth is gone, 15 to 30 minutes. Serve meat on buns topped with dill pickle slices and mustard. *We steam the buns on top of the meat (with lid on skillet) for a minute or two to get them nice and soft.
Cut tomatoes in half and squeeze out the seeds (if you want.) Chop tomatoes into small dice; place in bowl. Add onion, garlic, basil, vinegar/lemon juice, chili paste, olives and salt to taste. Let stand at room temperature for about an hour. Meanwhile, roll out pizza dough into a thin rounded rectangle. Allow to rise to almost double the thickness. Bake at 400 degrees for 20 minutes, until lightly browned. Spread tomato mixture on warm flat bread. Top with freshly grated Parmesan or crumbled Feta Cheese.
Preheat oven to 350°F. Butter and flour bundt pan making sure to get all the nooks and crannies. Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat 1 2/3 cups sugar and butter in large bowl until light and fluffy. Beat in eggs, one at a time. Beat in orange peel and vanilla. Beat in dry ingredients in 3 additions alternately with buttermilk. Fold in blueberries. Pour batter into prepared pan. Bake for 1 hour or until toothpick instered in center of cake comes out clean. Cool cake in pan on rack 10 minutes. Turn cake out onto rack and cool completely. Transfer cake to plate, sift powdered sugar over, and serve.
Cream butter, adding sugar gradually, beat in eggs one by one. Sift dry ingredients together and add to first mixture alternately with milk and flavouring. Bake in greased loaf pan or 9" round or square pan. Bake one hour or until a toothpick comes out dry when inserted into centre of cake. Bake in 350 degree oven.
Make the paste: in a blender, combine the paste ingredients; process on high until smooth, about 2 minutes. Trim any excess fat and silver skin from the tenderloins. Brush the paste over the meat; cover and refrigerate for 2-4 hours. Let the tenderloins stand at room temperature for 20-30 minutes before grilling. In a small bowl, whisk the lime zest, lime juice, canola oil, honey, salt, and pepper. Peel sweet potatoes, trim the ends and cut each potato into 1 1/2 inch slices. Brush potatoes on both sides with the oil mixture. Grill the tenderloins and potatoes over direct medium heat until the pork is barely pink in the centers and the potatoes are easily pierced with a knife, 15-20 minutes, turning both and brushing them with the oil mixture every 5 minutes. Let the pork rest for 3-5 minutes before slicing on the bias. Serve warm with the potatoes.
Preheat oven to 350°F. Combine water, lentils, and 1/4 teaspoon salt in a large saucepan. Bring to a boil and cover the pot, reducing the heat to medium-low. Simmer for 20 minutes (lentils will not be fully cooked). Drain lentils in a colander over a bowl, reserving 1 cup cooking liquid. Combine lentils and diced onion in large covered casserole dish. Combine 1/4 teaspoon salt, reserved cooking liquid, ketchup, and seasonings. Pour the liquid mixture over the lentil mixture, stirring to combine. Bake at 350°F for 1 hour.
Place ribs in crock pot and season with salt and pepper to taste. Cook on low all day-- 6-8 hours. About an hour before supper time, drain all the liquid from the pot. Return ribs to pot and pour in the BBQ sauce. Simmer on low another hour. Serve and enjoy!
Sift together dry ingredients; set aside. Blend together margarine (or shortening) and sugars. Add egg & beat until light & fluffy then stir in vanilla. Combine with dry ingredients & mix well. Add remaining ingredients& mix well. Drop by teaspoon onto greased or parchment-lined cookie sheets and bake in preheated 350°F oven for 12 minutes. Allow a few minutes longer if you prefer crisp cookies.
Bring the orange juice to a boil in a small saucepan over high heat. Cook until it is reduced and has the consistency of honey. Set aside to cool. Place in a food processor. Add all other ingredients and process until smooth. Place a sheet of parchment paper or wax paper on a work surface. Pour the butter onto the long side of the sheet. Form the butter into a roll or log about 1" in diameter, leaving a 1" border of paper. Roll up and refrigerate for at least 3 hours before using.
Preheat oven to 325 degrees F. Prepare roasting pan or baking sheet with a lip with a good dose of cooking spray. Lining the pan with foil is a good time saving option here. Prepare the vegetables by cutting both into 1 inch pieces. Even sizes assures even cooking and will be worth the effort. With the squash, use a large chef's knife to cut the squash in half lengthwise, the scoop out the seeds. Use the knife to peel the squash. (Trimming a small amount from the bottom helps the veggie sit on the board.). Peel carrots and cut into 1-inch chunks. Mix squash and carrots with 5 tablespoons apple butter, 1/2 teaspoon salt, and freshly ground black pepper. Place mixture on baking pan, sprinkle with 3 tablespoons water and cover with foil. Bake for 1 hour. Remove foil. Add 1/2 cup water and bake for 20 minutes more. Transfer vegetables to food processor and process until very smooth. This should be done in batches. Transfer to medium saucepan. Add remaining 3 tablespoons apple butter and salt and pepper to taste. Reheat gently before serving. (This dish can also be made early in the day and reheated.).
Preheat oven to 400. Mix first 6 ingredients in a large bowl. Add potatoes; toss to coat. Place potatoes on a greased cookie sheet. Bake at 400 for 30-40 minutes or until golden brown, stirring after 15 minute.
Cook chicken with either Cajun or Mexican seasonings-- sometimes I bake the chicken, and sometimes I saute it. (I've also cut up a store-bought rotisserie chicken for this). Dice cooked chicken. Prepare red beans& rice (I like Zatarrain's) per package directions. (it has to cook about 30 min) Meanwhile, combine chicken broth& diced tomatoes; bring to a boil. When boiling, add diced chicken. Reduce heat and cook about 10 minutes. Add prepared beans and rice; heat through. Spoon into bowls and top with cheese.
Preheat oven to 350 degrees F. Line a regular (not a mini) 12 cup muffin tin with paper liners. Mix together eggs and Nutella in a medium bowl until smooth. You can microwave the Nutella for a few seconds if it is too hard to mix. Add in flour and mix until just combined. Evenly spread into prepared muffin cups. Sprinkle each with a few chocolate chips, if desired. Bake 12 minutes. They do not rise much but they are intended to be bites and not full brownie cups.
Prepare your cake mix as directed on box. Prepare a bundt cake pan with cooking spray. Bake as directed. Let you cake cool just a little -- you want to serve it warm. Now, if you want to be really creative, you can slice your cake so that you can fill it with the white morsels that you will be melting. We haven't worried about being that creative yet. So we melt the white morsels in the microwave just enough to warm them, stir them & spread over each cake slice. Scoop your desired amount of ice cream (we like Publix vanilla) & place it on your cake slice. Drizzle with Raspberry sauce & if you like, you can use a vegetable peeler & grate some vanilla bark to sprinkle over the top. Enjoy! You can use your judgement on the white morsels, vanilla ice cream, raspberry sauce & vanilla bark to suit your taste.
Cream butter and sugar until soft and creamy. Add eggs and vanilla, mixing well. Combine flour and baking powder, then blend into the butter mixture. Break off small, walnut sized pieces of dough and shape into bows, braids, knots,"s" shapes, or any shape you desire. Bake in a preheated oven at 375 F until lightly browned, about 15-20 minutes. Cool on wire racks,then ice as desired. Icing: Blend sugar and your choice of flavoring, adding milk slowly to form a soft, smooth icing (some ice the cookies while they are still warm, others wait until they are cooled). Sprinkle with colored sugar or confettini (tiny multi-colored sprinkles) before icing sets.
Reserve 3 tablespoons of the milk. Place the remaining milk and vanilla pod in a saucepan. Bring almost to the boil. Remove from the heat and leave to stand for 15 minutes to allow the vanilla to infuse the milk. Place the egg yolks, sugar and reserved milk in a bowl. Beat until thick and creamy. Remove the vanilla pod from the milk and pour the milk on to the egg mixture. Strain the mixture into a heavy based saucepan and cook, stirring, until the custard thinly coats the back of a spoon and is about the thickness of single cream. Pour into a cold jug. Serve hot or cold. The sauce thickens on cooling.
Cake: Sift together the confectioner's sugar, flour, and cocoa three times; set aside. In a mixing bowl, beat egg whites, cream of tarter and salt until soft peaks form. Add sugar, 2 tbsp at a time, beating until stiff peaks form. Gradually fold in the cocoa mixture, about a fourth at a time. Spoon into an ungreased 10 inch tube pan. Carefully run a metal spatula or knife through batter to remove air pockets. Bake on lowest oven rack at 375 for 35-40 minutes or until cracks in cake feel dry. Immediately invert pan and cool completely. Run a knife around edges of pan, and along center tube, to loosen and remove cake. For frosting: combine all frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form and spread over top and sides of cake. Store frosted cake in the refrigerator.
In small bowl, blend steak sauce, sherry and honey. Place beef cubes in nonmetal dish; coat with 1/4 cup steak sauce mixture. Cover; chill 1 hour, stirring occasionally. Remove beef cubes from marinade. Wrap half bacon slice around each cube. Alternately thread beef and bacon cubes, onion, pepper and mushrooms onto 4 (10-inch) metal skewers. Grill over medium heat for 8 to 10 minutes or to desired doneness, turning and brushing occasionally with remaining steak sauce mixture. Serve immediately.
Rinse the chicken pieces and pat dry. Trim off excess fat. Combine the spices for the marinade. Set aside 2 teaspoons and mix the rest with the lemon juice. Rub into the chicken and marinate in the refrigerator for up to 1 day. Preheat the oven to 400 degrees. Set the chicken out of the fridge & let it come to room temperature. Place the onions in a large skillet along with 1 1/2 tablespoons of the olive oil, 1/4 cup of chicken stock, reserved spices. Cover and cook on low for 20 minutes. Place the chicken, upside down, on a nonstick baking pan. Spread the onions over the chicken; cover with foil and bake 30 minutes. Lightly brush a large ovenproof dish with the remaining oil. Scatter the torn bread along the bottom. Sprinkle the remaining chicken stock over the bread. Carefully flip the chicken & onion onto the bread so that it is right side up. Return to the oven and bake 20 minutes,uncovered, until tender and the skin is crispy brown. Top with the pine nuts, if using.
Combine the pineapple, sugar and milk into a saucepan and heat until simmering. Be careful not to boil or the milk will curdle. Now mix the cornstarch with the reserved pineapple juice until it is smooth, and add to the pineapple. Stir until the mixture thickens, then remove from the heat and let cool. Put all of the dough ingredients into a bowl and blend until a dough forms. Divide the dough into five parts, then roll each part into an 8-inch circle. Spread some onto one half of each circle. Fold the other half over the top, stopping about a quarter inch from the edge. Fold the bottom quarter inch over the top edge, then crimp with a fork. Repeat until you've finished all of your pies. Prick a couple of holes in the top and put into a 375 degree oven for 30 to 35 minutes.
Melt butter in heavy skillet over med/low heat. Add whole clams with juice, and garlic. Cook over low heat until clams are heated through and edges begin to curl. Remove clams. Add the bottle of clam juice, white wine and heavy cream. Cook about 10 min to reduce slightly. This sauce will be thin. You want a bit of broth in your dish. Remove garlic cloves Add clams back into sauce and toss with your preferred pasta. I usually use fettuccini Note: I often like to add a chopped tomato to this sauce. You would add the tomato after the 10 min cooking time, just to warm the chopped tomato.
Preheat oven to 375 degrees. Beat butter, granulated sugar, and brown sugar in a large bowl until light and fluffy. Beat in peanut butter, egg, and vanilla. Gradually stir in combined flour, baking powder, baking soda and salt; mix well. Roll heaping teaspoons of dough into 1-1/2-inch balls. Place balls 2 inches apart on cookie sheet. (If dough is too soft to roll into balls, refrigerate for 30 minutes.) Dip fork into sugar; press crisscross indentation on each ball, flattening only slightly. Bake 11 to 12 minutes. Let cookies stand on cookie sheets for 2 minutes. Remove cookies to wire rack; cool completely. Melt semisweet chocolate with 1-1/2 teaspoons shortening in top of double boiler over hot, not boiling, water. Place melted chocolate in baggie and snip bottom corner to create a small opening. Squeeze slowly to decorate cookies with a dragonfly design or create your own design. Makes: about 2 to 2-1/2 dozen cookies.
Stir together the first 5 ingredients in a saucepan. Cover pan and simmer mixture over low heat until liquid is absorbed and rice is tender, about 30 minutes. Meanwhile, saute onion in oil until tender. Add onion and remaining ingredients (except chives) into rice and toss well. Sprinkle top with minced chives.
Crush the flakes in a large zip lock, or similar bag, using a rolling pin. Add all the seasonings. In a bowl, mix chicken with oil. Line a baking sheet with parchment paper. Place the chicken, 1 piece at a time in the bag and shake. Repeat with the other pieces, place on baking sheet. You may wish to "pat" extra flakes on top, once on the baking sheet. Also, if you like, a sprinkle of fresh parmesan on each. Bake 35-40 minutes at 350 degrees, or until juices run clear. The bottom may remain soggy, you may choose to turn over halfway through baking. Only the oil is holding the cornflakes on, so they may come off during this process. I don't mind the underside less crunchy!
Place kumquats, oranges, and water in glass bowl. Cover and let stand in a cool place for 12 hours. Pour into medium saucepan and bring to a full, rolling boil over high heat. Cook for about 15 minutes, stirring frequently. Remove from heat and stir in lemon and Grand Marnier. Measure this mixture and add equal amount of sugar. Again bring to a boil and cook, stirring frequently, for about 30 minutes. When mixture begins to gel, remove from heat and immediately pour into hot sterilized jars. Vacuum seal.
Chicken Breasts: Mix together cumin, garlic powder, paprika, cinnamon, and salt. Rub chicken breast down with olive oil and spices. Grill, pan fry or bake until chicken is just cook through. Dice into small pieces. Preheat Oven to 350*. Tzatziki Sauce: Mix together all ingredients and return to the refrigerated to mellow. This becomes better the longer you let it sit. Veggie Topping: Mix together Lemon Juice, Basil, Oregano, Parsley and Oil Oil. Dice Cucumber, Red Onion and Tomatoes and Toss in Lemon Juice Mixture long with Feta and Olives. Place 2-3 Flatbread/Pitas on an aluminum lined cookie sheet. Top each Pita with 2 Tbsp Hummus and smear around the pizza. Sprinkle Pita with 1-2 Tbsp of Diced Chicken. Top with 3 Tbsp Mozzarella Cheese. Bake in a Pre-heated 350* Oven for 5-10 minutes. Top each Pizza with 2-3 tablespoons of the Veggie Topping. Drizzle with Tzatziki Sauce and Top with Chopped Avocado.
Brown meat with oregano, basil and garlic, until very dark brown. When meat is done, combine mushrooms with it. In small mixing bowl, mix cottage cheese, sour cream, egg and parsley. Spray a 13 x 9 baking pan with cooking spray. Put 3/4 cup meat sauce in pan. Top with three noodles. Top noodles with 2/3 cup cottage cheese mixture. Top cottage cheese mixture with 3/4 cup meat sauce. Top meat sauce with 1 cup mozzarella. Top mozzarella with more noodles. (I place noodles in alternating directions in the pan. I think this helps hold the lasaga together. I broke apart noodles to complete the length of the pan. Top noodles with cottage cheese mixture, meat sauce and more mozzarella. Make two more layers, following the same order. On the last layer, omit the cottage cheese mixture, just top with meat and mozzarella. Cover with aluminium foil and bake at 350 degrees for 45-60 minutes. Uncover and bake another 25-30 miniutes. Take out of the oven, cover loosely with the aluminum foil and let stand at least 15 minutes. This will help it gel together so it will make nice neat pieces when you cut it. Will serve up to 12.
Preheat oven to 350 degrees. Place bread in large bowl and drizzle with 3 tablespoonfuls melted butter; toss. Transfer to rimmed baking sheet. Bake until bread begings to color,stirring occasionally, about 12 minutes; cool. Brush a 11x7x2-inch glass baking dish with 1 tablespoon melted butter. Stir whipping cream and 1 cup dulce de leche in medium saucepan over medium heat until blended and bubbling. Remove from heat. Whisk eggs and yolks in large bowl. Add rum,vanilla and salt; gradually whisk in warm dulce de leche mixture. Stir in bread cubes and let soak 30 minutes, stirring occasionally. Mix chocolate chips into custard/bread mixture. Pour into prepared dish and sprinkle with 2 tablespoons sugar. Bake pudding until puffed and set in center, about 35 minutes. Let cool 15 minutes. Dust with powdered sugar. Serve warm, passing more dulce de leche sauce alongside.
Combine chicken, salt and tabasco. Cook chicken in oil 4-5 minutes. or until no longer pink and liquid is evaporated. In small bowl combine together celery, blue cheese and salad dressing. Divide cooked chicken among tortillas. Top each with blue cheese mixture, lettuce and carrot and wrap.
Whisk butter, milk, creole seasoing, pepper, cheddar and jalapenos together with cooked grits until fully combined and creamy. You may add more milk and or butter if you desire a fluffy richer flavor.
In a large pan, heat the olive oil to fry and scramble the beaten eggs. Keep aside. In a wok heat the 3 tbsp of oil and when it's hot (not smoking) add the garlic and onion (bulbs only). Stir-fry till the garlic is translucent and soft, but do not let it burn. Add the rice and shoots and mix well. Add the scrambled egg and the rest of the ingredients, ending with the sauces. Mix well till all ingredients are heated through.
Pour oil into heavy skillet and saute the onions over medium heat until translucent and tender; add next three ingredients and continue to cook for another couple of minutes. Add the huitlacoche and the heavy cream and cook to reduce the cream completely. Take off of the burner; stir in the crumbled goat cheese, blending well until melted and allow to cool. Spread out a sheet of phyllo dough and brush thoroughly with melted butter, using a pastry brush. Repeat 3 times, stacking the sheets one on top of the other. Preheat oven to 350F and butter a baking pan. Spoon the huitlacoche filling on the phyllo sheets, lengthwise. Seal the short ends and roll to form a strudel. Place strudel on prepared pan and bake until golden brown, about 30 minutes. While strudel is baking, saute the onions in 3 tablespoons of the butter over medium-high heat until soft. Add the garlic and cook until soft. Add the zucchini blossoms and cook until wilted. Add the chicken stock and cook until volume is reduced by half. Add the cream and reduce over medium heat for 5 minutes. Transfer to a blender and blend thoroughly. Add the remaining melted butter slowly until mixture is well blended. Season to taste with salt and pepper. Cut the strudel into slices about 2 x 2 pieces (or whatever size you wish) and garnish each with 2 tablespoons of zucchini blossom sauce.
Preheat oven to 180°C Place tomatoes, bacon, salt and pepper, minced garlic and 1/4 cup of torn basil leaves into a baking dish lined with non stick baking paper. Drizzle lightly with olive oil. Roast for 30-35 minutes or until the tomatoes are tender and the bacon is crispy. Top with basil leaves to serve.