HumbleIntelligence/food-ner-1-Million huggingface dataset:
First Layer: Place fine cut chicken in bottom of greased 9x13 baking dish. Second Layer: Place celery soup and sour cream together. Third Layer: Prepare stovetop stuffing as instructed except change water to 2 cups of broth. Bake at 350 degrees for 25 minutes.
Preheat oven to 350 degrees. Add all ingredients into food processor & process until the butter is fully incorporated & the dough forms a ball. Remove dough from food processor. Roll into a log shape. Insert into your cookie press with the die that makes two small cross-shaped cookies per pressing. Or, you know, whatever floats your boat. This is what I used to get smaller Cheez-it sized crackers. Press the dough directly onto a cool, ungreased baking sheet. Bake for about 10 minutes until golden. If you don't have a cookie press, you can roll the dough between two sheets of parchment & cut into small squares with a pizza wheel. This works fine, it's just more time consuming.
Pour water into slow cooker. Heat on high for 1-2 hours, OR you could heat water in a tea kettle, and pour into the slow cooker. Turn cooker on low and heat for an hour. Stir in hot chocolate mix until well blended. Arrange the syrup stir in a small bowl. Place 1 tablespoon of desired syrup in each mug before ladling hot chocolate in,. Add hot chocolate in mug, and stir well. Top with whipped topping if desired.
Heat oil in pan. add onions, and cook on medium high heat until they are brown- stir occasionally. stir in rice and lentils, mix in with onions. add water. add salt, mix contents. cover and simmer. This will take over an hour. The water will be absorbed into rice and lentils. Make sure they are soft. Sometimes you may need to add a little more water. Stir occasionally. Best if served in a shallow bowl, and let sit for 10 minutes or so. Enjoy warm or cold.
Preheat the oven to 350°. Mix the rice, sour cream, and jalapenos in a large bowl. In a 1 quart casserole dish, layer half of the rice mixture and then half of the cheese. Repeat, ending with a layer of cheese. Bake, covered, for 30 minutes; then remove the cover and bake for another 10 minutes.
Preheat oven to 400. Peel/devein shrimp. Place on sheet pan with olive oil, 1 t salt, 1/2 t pepper and toss together. Spread in one layer and roast for 6 to 8 minutes just until pink and firm. Allow to cool for 3 minutes. Whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 t salt, 1/2 t pepper. When shrimp are cooled, add them to sauce and toss. Add dill, capers and red onion and toss. Let sit at room temperature for 30 minutes or chill and serve at room temperature. Serve over mixed greens.
Preheat oven to 400 degrees. Cream together butter, sugar, eggs, vanilla. Add cherries. Add nuts. Add flour. Drop by small teaspoons onto lightly greased cookie sheet. Bake 9 minutes.
Cook macaroni in water until tender. Drain thoroughly. Stir in butter and egg. Mix mustard and salt with 1 Tbsp. HOT water, and add to milk. Add cheese (saving some for top) to milk. Pour macaroni into a buttered casserole and add milk/cheese mixture. Sprinkle top with reserved cheese. Bake at 350° for approx. 40 minutes, or until custard is set and top is crusty.
Halve the pomegranates and knock the seeds out of one by hitting the back with a wooden spoon. Let the seeds fall into a bowl and set aside for garnish. Take the other 3 and squeeze the juice**, preferably in an electric juicer. Place the juice in a small saucepan and boil to reduce to approximately 4 ounces or until it thickens slightly and becomes syrupy. Allow to cool. Combine the Mascarpone and cream and whisk until just blended. Whisk in the pomegranate syrup and sugar and freeze in a plastic container (you can try using your electric ice cream freezer, if you don't think the"base mixture" is too thick for it to handle). Allow to soften before serving. Scoop the ice-cream on to a plate and sprinkle with the reserved seeds. **Note:Getting the seeds out of a pomegranate is best done by cutting it in half, holding the cut side down over a bowl and hitting the top side several times with a heavy wooden spoon. If you want the juice, extract it as you would from an orange or lemon. ** 1 medium sized pomegranate will yield about 1/2 cup of juice or about 3/4 cup of seeds.
To make the sauce -. In a skillet, saute the onion in the olive oil over medium-low heat until translucent. Add the garlic and stir one to two minutes, do not brown. In a large saucepan over medium heat combine the tomatoes, tomato sauce, water, garlic mixture, chili powder, brown sugar, cumin, paprika and salt. Bring to a boil and reduce heat to a simmer, continue to simmer about 1 1/2 hours (until thick). Stir in crumbled meat. Taste and adjust seasoning with salt and chili powder. To assemble the hot dogs -. Heat a large skillet over medium heat, butter the buns and toast until golden. Add hot dogs to buns, spoon sauce and garnish with onion and mustard. Variation -. Damn - Good Sloppy Joe Cook the sauce as described above using 1 1/2 pounds ground chuck, simmer long enough to spread on a sandwich.
Pre-heat your grill/broiler. Dice the potato and par-boil for approx 5 minutes. While the potato is cooking, chop the leek and onion. Put the leek, onion and par-boiled potato into a frying pan with 1 cal spray (or olive oil if you're not dieting!) and soften everything up for another 5 mins or so. Throw the spinach on top of everything in the pan and press down well so that it starts to wilt. Pour over the eggs and top with the cheese and paprika. Season well and cook for another 5 minutes or so on a low heat. To cook the top through properly, place the pan under the grill for the last 5 minutes to melt the cheese and finish everything off nicely.
Heat oven to 400°F. Mix all ingredients together. Spoon onto sheet pan which is covered with a silicone mat or greased parchment paper. Cover the mixture with a piece of parchment or waxed paper. Even out the mixture to about 1/8 inch. I find a straight edge, like a ruler, works well, though you can use a rolling pin or wine bottle too. The important thing is not to let it be too thin around the edges or that part will overcook before the center firms up. So after you spread it out, remove the paper and go around the edges with your finger and push the thin part inwards to even it up. Bake until the center is no longer soft, about 15-18 minutes. If it starts to get more than a little brown around the edges, remove from oven. Let cool completely - it will continue to crisp up. Break into pieces. The whole recipe is 6 grams of effective carbohydrate plus 35 grams of fiber.
Preheat the oven to 350 degrees. In a food processor, mix the flour, salt, and butter. Stop when everything is blended into a fine meal (but before it forms a ball). Add in the brown sugar. Add the oatmeal, and pulse it to integrate. (Don't over-mix or the oats will get too chopped up.) Press about half the mixture into the bottom of a greased 9"x13" to 11"x14" pan. Reserve the other half. In a saucepan, combine the condensed milk and chocolate chips, and heat the mixture (on low heat), mixing constantly, until the chips are fully melted and integrated. Pour over the crust in the pan. Sprinkle the remaining dough over the top, coating it as evenly as possible, and then lightly press it (without letting the chocolate ooze up). Bake until lightly brown, about 25 to 30 minutes. Variations. Coffee In-Betweens: Omit the chocolate chips, and instead use four cups of strong coffee, boiled down to 1/2 cup or less of liquid. Fruit In-Betweens: Omit the chocolate chips and condensed milk, and instead spread a layer of your favorite flavor of preserves in between the oatmeal cookie layers. (My personal favorite is blackberry.).
Rub the roast on all sides with salt and pepper and sear in light olive oil in a skillet on all sides. While the meat is searing, quarter the onions and mushrooms. Core the fennel, then cut into eigths. Place most of the onions, fennel, and mushrooms in a layer on the bottom of the crock pot, reserving some to spread around the sides of the roast. Peel and core the apples. Set aside. After the roast is seared, nestle it into the veggies in the crock pot - fat side up, then spread the rest of the veg around the roast along with the apples. Deglaze the skillet with apple cider, then add the liquid to the crock pot. Cover, and cook on high for 3 to 4 hours. When the roast is fork tender, carefully remove it to a cutting board and tent with foil to rest. Using a slotted spoon, transfer the veggies to a serving bowl. I like to spread them around a mound of mashed potatoes. Pour the remaining liquid into a deep skillet over high heat, bring to a boil and reduce by at least a third. Lower the heat to medium; add the butter in chunks, stirring into the sauce as it melts.Finally, stir in corn starch slurry to thicken the gravy.
Preheat the oven to 150°C. Beat the butter, sugar and mint until they begin to change colour. Add small quantities of the egg, coconut and flour, beating well between each addition to prevent the mixture from curdling. Repeat until you have used these ingredients up. Line a lightly greased spring-release cake-tin with baking paper. Pour the batter inches Bake for 1-11/2 hours (you can make the mint syrup during this time). Check the cake is baked by inserting a skewer in the centre. If it comes out clean, the cake is ready. Remove from the oven and allow it to cool in the tin for 5-10 minutes. For the mint syrup. Place all ingredients in a saucepan and bring to the boil, stirring occasionally to ensure the sugar is dissolved. Remove from the heat and allow to cool for 30- 45 minutes. Strain through a sieve and discard the mint leaves. Use the syrup as directed. To assemble. Preheat the oven to 170°C. With the cake still in the tin, prick 60-70 holes in the top. Pour the mint syrup evenly over the cake, allowing it to soak inches. Place the butter, honey and almonds in a saucepan and melt them together, stirring until all are well combined. Do not allow to boil. Remove from the heat and immediately spread this topping on the cake. Place the cake back in the oven and bake the topping to a light amber colour (about 15 minutes). Remove and allow to cool in the tin for 20-30 minutes. Take the cake out of the tin carefully and while it is still warm, gently remove the baking paper. Dust the cake with icing sugar before serving.
Fry bacon until almost done but not crispy. Remove from pan and drain on paper towels and remove all but 1 Tbsp of the bacon fat. Saute the onion in the fat until soft but not browned. Drain excess fat from onions and set aside. Combine the remaining ingredients in a medium saucepan and bring to a boil, adding 1/2 cup reserved mushroom liquid if necessary. Stir in bacon and onions. Cool. Spoon over bun halves or toast and broil or heat and spoon over.
In a large skillet brown the chicken in the oil over medium heat for 20 minutes. Sprinkle with 1/2 tsp salt and the black pepper. Remove the chicken and set aside. In the same skillet with the chicken fat, fry the onion, garlic and tomato for 2 minutes. Add the rice and fry for 2 minutes more. Add the carrots, olives and capers and mix everything together. Pour in the broth and chicken pieces. Bring to a boil, reduce heat to low, cover skillet and simmer until broth has been absorbed, about 10 minutes. Add the green peas. Cover skillet with aluminum foil and punch 8 holes in the top to allow steam to escape. Bake in a 300F oven for 30 minutes. Fluff up the mixture once or twice during the baking time. Serve warm. Decorate the surface with the pimiento strips and egg slices and sprinkle with the cheese. The rice should be dry, loose and not sticky. Serve with fried ripe plantain slices, a salsa picante and pickled vegetables.
Skin Asparagus,remove bottom woody parts and cut into 2cm pieces. Heat oil in wok till hot,add sliced garlic and fry till golden,remove from wok and keep aside for later use. Add in the crushed black pepper,fry for 1 minute. Now add Asparagus and crab meat, stir fry for another 1 minute. Add soy sauce,oyster sauce,cayenne pepper and water and cornstarch mixture,stir and let simmer for 2 minutes or until gravy start to thicken. Check seasoning and add more salt if necessary. Add 2 to 3 dashes of sesame oil,stir and dish out into serving dish. Garnish with roasted peanut and fried garlic.
In medium saucepan with lid, boil water, add barley, wild rice and salt. Return to boil, reduce heat to low, cover and cook about 40 min or until barley is tender. While barley and rice is cooking, pour orange juice over cranberries and set aside. Drain any excess liquid from cooked barley and rice mixture. Place rice and barley in large bowl. Drain cranberries, reserving liquid. Toss cranberries with barley and rice. Mix 5 tbsp orange juice with lemon juice and onion. Whisk in olive oil and season to taste with salt and pepper. Pour dressing over barley mixture. Add chopped parsley and walnuts. Mix well. Serve at room temperature or chilled.
Mix venison, onion, paprika, Worcestershire sauce, flour, and black pepper together for meatballs. Form mixture into small balls. Bake the meatballs at 425 degrees Fahrenheit for 10 minutes until just done but still soft . For the sauce, melt butter in a pan; fry onion and garlic; add mushrooms. Add meat balls and juice. Fry 5 minutes; add wine; simmer until sauce thickens.
Prepare Tomato-Cheese Sauce (recipe is posted next). Cover with foil and keep warm. Preheat oven to 350. Melt butter in a large nonstick skillet over medium-high heat. Add onion, and cook 5 minutes or until translucent, stirring occasionally. Stir in garlic and cook 2 minutes. Add spinach, and cook 1 minute. Remove skillet from heat, and stir in cream and shrimp. In a separate bowl, whisk together ricotta cheese, eggs, and salt. Stir ricotta mixture into shrimp mixture. Spraed a cup of Tomato-Cheese Sauce in bottom of a greased 13x9 inch baking pan. Arrange 4 noodles over sauce, top with half of shrimp mixture. Place 4 more noodles over shrimp mixture, and top evenly with 3/4 cup sauce. Top with remaining shrimp mixture and noodles. Spread remaining sauce over lasagna, and sprinkle with Parmesan cheese. Bake 40 to 45 minutes or until lightly browned. Remove from oven, and let stand 15 minutes before serving.
Preheat oven to 350. Beat together first 3 ingredients. In another bowl sift together the next 5 ingredients. Add to wet ingredients and stir in fig preserves and pecans. Spoon into 2 greased and floured loaf pans. (Mine are 5x9). Bake for 55-65 minutes.
Mix all ingredients well until crumbly. Keep in a sealed container on shelf until ready to use.
Combine the teff flour and 12 cups water. Mix, cover and store in a dark, cool place for 3 to 4 days to ferment, giving it its sour flavor. On the last day of fermentation, mix the teff flour mixture with the barley and wheat flours. Let rest for another 8 hours. Heat a large cast-iron pan over medium heat. Pour 1 cup fermented mixture into it, swirling the pan to cover the entire surface area. Cover with a lid, 2 to 3 minutes. Injera is ready to plate when holes have formed on the surface.
1. Heat 1 tablespoon olive oil in a large saucepan, and cook onions on medium-high heat, until caramelized. This can take a couple hours if you have the time. You can sprinkle a bit of sugar or brown sugar on the onions to speed up the process. Here is a great resource for how to do the onions: http://allrecipes.com/HowTo/Caramelizing-Onions-Step-by-Step/Detail.aspx. 2. Once onions are caramelized, or to your liking, stir in the white beans. Let cook on low for about 5 minutes, stirring to coat beans with onions. Season with salt and pepper. Set aside. 3. In a large saucepan, heat remaining oil over medium heat. Add garlic (as much as you like) and stir for about 30 to 45 seconds, until fragrant. Add chard, and cook until wilted and stalks are soft, about 5 minutes. 4. Add beans into chard mixture and stir to combine all ingredients together. Season with salt and pepper. Serve immediately if you choose, but I like to let it rest about 10 minutes, or cover it for a bit if I am still preparing other dishes.
Make the marinade. Pour the vinegar and water into a sauce pan. Add all of the dried spices, herbs, julienned lemon zest and Splenda. Bring to a simmer and simmer on low for about 15 or 20 minutes. While the pickling blend is simmering bring another small pot of water to the boil. Blanch the carrots, onions and green pepper separately, cooking the carrots about 2 minutes, the onion and green pepper about 1 minute. Place all of the vegetables, including the tomatoes, garlic and olives into a large bowl or other vessel with a cover and gently stir to blend and evenly distribute them. Pour the hot pickling liquid over the top. Carefully stir so that all of the vegetables are submerged in the pickling liquid. Cool to room temperature, about 1 hour and then cover and refrigerate. This needs to marinate overnight at the least but the longer it marinates the stronger and more flavorful it will become.
In a bowl, combine cottage cheese, sour cream, mustard, garlic powder, and pepper. Stir in crab, celery, and onion. Serve on lettuce-lined plates with tomato wedges.
Remove the cooked corned beef from the pot and place it on a shallow roasting pan lined with aluminum foil and sprayed with Pam. Preheat oven to 350 degrees. Mix the brown sugar, soy sauce and mustard together in a small bowl. Spread the mixture over the corned beef and bake for 15 to 20 minutes. Remove and let stand for 15 minutes before serving.
Mix all ingredients in a med sauce pan. Bring to boil; simmer until berries pop. Chill until ready to serve.
In a large skillet, cook onion in butter over low heat until tender, about 8 minutes. Cool for 10 minutes. Place in a large mixing bowl. Add milk, sugar, salt, herbs, yeast and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. Punch the dough down. Shape into a ball and place on a greased baking sheet. Cover and let rise until doubled, about 45 minutes. Bake at 375° for 25 to 30 minutes. Remove to a wire rack; brush with melted butter. Cool.
Melt butter/ heat up oil in large stockpot or sauce pan (depending on how large a recipe you are making) and saute onions and carrots until tender. Stir in flour and cook one minute. Gradually add beef broth and bring to a boil stir constantly. Add the rest of the ingredients, tomato sauce, worcestershire, oregano and ground meat. Cover pan and reduce heat and simmer for 15 minutes or so. At this point it is ready to freeze in freezer bags after cooling if you like. I like to freeze my mashed potatoes in freezer bags and then thaw both overnight in fridge and then assemble. I like to serve it to my family at this point with Perfect Mashed Potatoes on the side as that is how my kids like this. However, you can also pour into a sprayed baking dish (8x8 if one recipe), top with Perfect Mashed Potatoes and bake at 400 for 20-30 minutes until heated through.
Heat a big nonstick skillet over med-high heat; cook bacon until crisp; remove bacon, wipe excess grease from skillet, and return skillet to heat. While bacon is cooking, combine turkey, garlic, shallot, thyme, cilantro, bell pepper, serrano, cumin, hot sauce, and grill seasoning. Divide mixture into 4 equal mounds then form into patties. Drizzle patties with oil to coat; cook in skillet over med-high heat 5-6 minutes on each side, until done, placing sliced cheese over the patties in the last 2 minutes of cooking. Place cooked cheeseburgers on buns; spread sweet relish on bun tops and set lettuce into place using relish as "glue'. Top cheeseburgers with 2 slices bacon, cover with bun tops, then serve.
Whisk together milk, 2 tablespoons of the parsley and eggs in a large bowl. Add bacon and bread; toss to combine. Let moisten for 30 minutes. Heat butter in a skillet over medium heat. Add onions; cook until softened, 8-10 minutes. Transfer to bread mixture. Mix in flour and salt to taste. Bring a large pot of salted water to a boil over medium-high heat. Using your hands, form bread mixture into 8 large dumplings. Drop into water; simmer until cooked through, about 20 minutes. Meanwhile, bring broth to a boil in a large pot over high heat. Using a slotted spoon, divide dumplings between bowls, Ladle broth into bowls and garnish generously with remaining parsley.
in large deep skillet, heat oil over medium-high heat; brown beef; drain off any fat. Reduce heat to medium and add garlic, onion, basil, salt and pepper. Cook, stirring often, for 5 min or until onion is softened. Add Milk and bring to boil, reduce heat and boil gently until about two-thirds of the liquid is absorbed. Stir in pasta sauce and cavatappi and 1 cup of water, bring to boil. Cover, reduce heat to medium=low and simmer, stirring occasionally, for about 10 min or until pasta is almost tender. Meanwhile, in bowl, whisk egg and 1/4 cup parmesan. Stir in spinach. Drop mixture by large sponfuls on top of pasta mixture. Cover and simmer for 10 min longer or until pasta is tender. Sprinkle with remaining grated Parmesan cheese.
Combine all the ingredients in a blender and mix well. Note: I cut my bananas into slices and put them in a plastic bag. This way I always have ripe banana on hand. These are perfect for smoothies. Use frozen banana up within 2 months. I use Brad King's Ultimate Fibrelean protein powder, which I like because it has no offensive smell that some of the other powders have.
Heat oil and butter and brown meat cubes. Add onion, garlic and cinnamon and stir fry continuously. Add curry powder and turmeric and stir fry for 2 minutes. Season with salt and pepper. Add bay leaf, meat stock, jam and lemon juice. Reduce heat, cover and simmer until the meat is tender (about 1 hour). Add apricots and simmer for about 15 minutes. Remove bay leaf and serve with rice.
Melt butter in large rondeau. Saute all vegetables at medium heat until tender. Stir in cream and ketchup. Cook 5 minutes. Let cool completely. Mix all ingredients in hobart with paddle for ten minutes at speed two. Divide into 4 inch pans lined with parchment paper 5 lb. 12 oz. per pan, 1/3 inch high. Cook at 325 degrees for 2 hours, internal temperature at 160 degrees. Let set at room temperature for approximately 10 minutes then drain grease. Let stand longer (approx. 2 hours) and then drain remaining grease. The serving depends on how you slice the pans.
Grease a shallow baking dish. Cook the cauliflower in a saucepan of lightly salted water just until tender. Drain, then place in the greased dish, keep warm. Melt the butter in a saucepan, add flour and cook for 1 minute stirring constantly. Remove from heat, then whisk in milk, and mustard. Return to heat and bring to a boil, stirring constantly. Cook, stirring, over low heat for 2 minutes. Remove from heat. Add parmesan and 1/2 cup of the cheddar cheese and stir until melted. Season to taste with salt and pepper. Pour cheese sauce over the cauliflower. Combine the bread crumbs and remaining cheddar and sprinkle over the cauliflower. Cook under a broiler until the top is browned and bubbling.
Combine lamb strips with gingr,garlic,sugar,fish sauce & sesame oil, refrigerate & marinate for 2-3 hours. Thread lamb onto 8 bamboo skewers that have been soaked for 30 minute. While lamb is in marinade, prepare dipping sauce. Combine lime juice, chili sauce,corinader & chill. Heat barbecue and cook skewers and cook for 3-4 minute on each side or until lamb is cooked. Serve sprinkled with toasted sesame seeds (optional) and dipping sauce and steamed jasmine rice.