HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix softened cream cheese with mayonnaise, pepper, pecans, olive juice, and olives. Refrigerate for several hours before serving. Serve with Ritz, Townhouse, saltine, or any kind of crackers.
In a 5 quart or larger crock pot pour in beef stock, beer and golden mushroom soup, stir to combine everything. Trim excess fat from roast if any and season both sides with salt and pepper. In a large skillet heat olive oil at medium high and brown roast on all sides. Remove to a plate. In the same skillet saute all vegetables for a couple of minutes to help release more flavor, add to crock pot and stir again. Place roast on top of vegetables cover and cook on low for 6 - 8 hours. When done transfer roast and vegetables to serving platter and pour liquid into sauce pan and thicken with 2 tbs cornstarch mixed well with 2 tbs water, bring to a boil and stir until desired thickness of gravy.
In a large mixing bowl, dissolve yeast in warm milk, then add 1 teaspoon of sugar & let stand for 5 minutes. Add the sweet potatoes, egg yolks, butter, salt, the 1/3 cup sugar & only 2 cups of the flour. Beat util smooth, then stir in enough of the remaining flour to form a soft dough ~ All of the last 2 cups of flour might not be used! Turn onto a floured surface & knead until smooth & elastic, about 6-8 minutes. Place dough in a bowl coated with cooking spray, turning once to coat the top. Cover & let rise in a warm place until doubled, about 1 1/2 hours. Punch the dough down, then turn onto a lightly floured surface & divide into 30 balls. Roll each ball into a 10" rope, then tie each rope into a loose knot. Place the knots of dough 2" apart on baking sheets coated with cooking spray. Cover & let rise until doubled, about 30 minutes. About 15 minutes before the rising is finished, preheat oven to 350 degrees F. In a small bowl, beat egg whites & cold water. Brush this egg wash over the rolls, then sprinkle each with sesame seeds. Bake for 15-17 minutes or until lightly browned. Remove from pans to cool on wire racks.
Place 1 pack of junior mints in freezer. Melt remaining mints with butter, microwave 30-45 seconds or in saucepan over low heat. Spread the 2 cups ice cream into prepared crust. Drizzle with melted mints. Place in freezer until chocolate is set, about 10 minutes. Chop frozen mints and stir into 3 cups vanilla ice cream. Spoon on top of set chocolate. Loosely cover and freeze several hours or overnight.
Put water, ghee, and spices in a deep pan. Place chicken in water. Water should just cover chicken. Add more water to keep that level. Keep pan covered. Simmer gently for 35 minutes or to desired doneness. Cut in strips or cubes. Use in any recipe that calls for cooked chicken such as curries and cold salads.
1. In a large bowl, combine almond flour, salt and baking soda. 2. In a smaller bowl, combine oil, agave and vanilla. 3. Stir wet ingredients into dry. 4. Mix in cranberries, walnuts and chocolate chips. 5. Form dough into 1/2 inch balls and press onto a parchment lined baking sheet. 6. Bake at 350° for 7-10 minutes. 7. Cool and serve.
Combine the shredded cabbages and onions in a LARGE BOWL. (I use a Tupperware Fix-n-Mix) Add the bean sprouts, shredded chicken meat and almonds. Toss until well mixed. Mix the dressing ingredients in a Quick-Shake or similar container until well blended. Pour dressing over the cabbage mixture, This could take two bowls, because of the amount of ingredients. Do not be concerned once the cabbages come in contact with the dressing, it will be able to store in a large bowl. Cover and refrigerate over night or 6 hours minimum.
Preheat oven to 350 degrees. Butter 9x13 baking dish. Toss sliced potatoes with 2 tsp salt, pepper and rosemary. Toss cheeses together. (Feel free to use more than 3/4 cup of each- I do!) Layer half the potatoes in the dish and sprinkle with half the cheese then top with remaining potatoes. Whisk together sour cream, cream and 1 tsp salt. Pour cream mixture over potatoes. Tap dish on counter to settle ingredients and pop any air bubbles. Top with remaining cheese. Bake for one hour and fifteen minutes or until browned and tender. Note: This dish should be prepared and baked the same day. Do not refrigerate overnight. Trust me.
In a bowl, stir together the mayonnaise, Parmesan, mushrooms, and onion rings. Spread on lightly toasted party rye or pumpernickel. Place the canapes on a baking sheet and broil until the topping is bubbly.
Prepare stuffing according to package directions. Place frozen chicken in the bottom of lightly greased crock pot. Evenly spread prepared stuffing on top of chicken. Mix together the soup and the mushrooms. Pour on top of stuffing, spreading out to evenly cover. Cook on low for 5-6 hours. Enjoy!
Preheat oven to 200°C. Lightly grease a 12 x 1/3-cup capacity muffin pan. Heat oil in a small non-stick frying pan over medium heat. Add onion. Cook for 3 minutes, or until soft. Set aside to cool. Cut 4 x 10cm (diameter) circles from each sheet of pastry. Use to line muffin holes. Combine onion, ham and cheese. Divide between pastry shells. Combine eggs and milk in a jug. Whisk with a fork. Pour over ham mixture. Bake for 20 minutes, or until puffed and golden. Stand in pan for 5 minutes before transferring to a wire rack to cool.
Preheat oven to 350 degrees. Prepare pasta according to package directions and transfer hot pasta to a large bowl. Melt 2 tablespoons butter in a medium saucepan over medium heat. Gradually whisk in flour until smooth; cook, whisking constantly, 3-5 minutes or until thickened. Whisk in Gouda, cream cheese, salt, and 1/4 teaspoon ground red pepper until smooth. Remove from heat, and stir in chopped ham. Combine pasta and Gouda cheese mixture, and pour into a lightly greased 13x9-inch baking dish. Stir together 2 cups crushed cereal, 2 tablespoons melted butter, and remaining 1/4 teaspoon red pepper; sprinkle over pasta mixture. Bake at 350 degrees for 30 minutes or until golden and bubbly. Let stand 5 minutes before serving.
Melt butter in a small saucepan over medium heat. Add in onion and cook 4-5 minutes, stirring several times until tender; remove from heat. Crumble thyme leaves into the saucepan and stir into the butter. Heat oven to 400°; grease muffin cups, or use foil or paper baking cups. Thoroughly mix flour, oat bran, baking powder, salt, and pepper in a large bowl. Beat egg in a small bowl; whisk in milk. Add onion and herb mixture; pour over dry ingredients. Mix gently with a rubber spatula, just until dry ingredients are moistened. Scoop batter into muffin cups. Bake 20-25 minutes, until tinged with brown and no longer damp in the center. Cool in pans for 10 minutes before turning out onto a rack.
Rub ribs with cajun seasoning. Layer ribs and onions in a 5-quart slow cooker. In a small bowl, combine the ketchup, brown sugar, orange juice, vinegar, molasses, Worcestershire sauce, bbq sauce, mustard, paprika, garlic powder, liquid smoke, and salt to taste. Pour over ribs; cover and cook on LOW for 5 1/2 to 6 1/2 hours or until meat is tender. Remove ribs and keep warm, Strain cooking juices and skim fat; transfer to a saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs.
set oven at 400°F
Layer chicken on bottom of 2L or 2 quart greased or sprayed casserole dish. Layer vegetables over chicken. I used package chicken gravy mix and made it on the stove and it was hot when I poured it over the vegetable and chicken. Melt 2 tablespoons butter in 1/4 cup hot water and pour over 
the 2 cups stuffing mix, mixing well so that all pieces are damp. Spread over casserole and bake for 30 minutes if your gravy was hot, may take longer if gravy was cold; It's done when it's bubbling nicely
Heat the milk in over medium heat in a small saucepan until small bubbles form around the pan's rim- do not boil. Remove from heat, stir in tea leaves or submerge the teabags in the warm milk. Cover and set aside for 45 minutes to steep. Preheat oven to 400*F and prepare muffin pans. Combine all-purpose flour, oat flour, sugar, baking soda, baking powder, and salt in a medium bowl until well mixed. Set aside. In a large bowl, lightly beat the egg with a whisk, then whisk in the melted butter, yogurt, and honey until blended. If using loose tea, strain the milk into the bowl, using a fine-mesh strainer. If using tea bags, discard them, then pour the milk into the egg mixture. Stir well with a wooden spoon until smooth. Add the flour mixture and stir until moistened. Fill the prepared tins 3/4 full and bake for 25 minutes or until muffins are lightly brown, with rounded, cracked tops. Cool the pan on a wire rack for 10 minutes, then remove the muffins and let them cool another 5 minutes.
In a bowl mix together mince, onion, herbs and spices (add more herbs/spices as required). Cut pasty into thirds. Place a third of the mince mixture along one of the pastry strips. Spread it out evenly. Brush one edge of the pastry with milk. Roll both sides to the top (milk side on top) and push down to seal. Cut into small sections (around 6 per roll). Place on baking tray (lined with baking paper) and brush the top of each with milk. Bake for around 20 minutes or until tops are golden brown. Suitable to freeze.
Melt butter and saute green pepper and onion gently. When tender, add chives, parsley, tarragon, salt and pepper, wine and tomatoes. Place fish in a greased baking dish and top with strips of bacon. Pour liquid mixture over fish and bake at 350 degrees for 40 minutes. Baste with the sauce and a little additional red wine.
Melt the chocolate in the top of a double boiler set over simmering water, stirring constantly. Transfer to a fondue pot. Spoon the marshmallow creme into the center of the chocolate. Do not stir. Add the rum to the pot and ignite carefully, using a long wooden match or lighter. Allow the flame to burn out and stir gently to combine. Sprinkle with the graham cracker crumbs. Keep fondue warm over low heat.
Soak the bread in water, then squeeze out the water. In a bowl, mix the meat, onion, eggs, bread, mustard, stock cube, parsley and pepper and knead until you get an even mixture. Form flat hamburgers no bigger than the palm of your hand. In a frying pan, fry the hamburgers in olive oil until cooked through.
In large skillet over medium-high heat cook meat, stirring, until lightly browned. Add onion and garlic; cook 3 minutes. Stir in tomato sauce, mushrooms, tomato juice and basil. Bring to a boil; reduce heat and simmer 5 minutes. In a small bowl, combine ricotta, egg, salt and pepper. Spoon 1-1/2 cups sauce into 13x9x2" baking dish. Top with half the uncooked lasagne, all the ricotta mixture, 1 cup mozzarella, 1/2 cup Parmesan cheese, 1-1/2 cups sauce, then remaining lasagne. Top with remaining sauce, mozzarella and Parmesan. Cover tightly with foil. Bake in 350 degree oven for 45 minutes. Remove foil and bake 15 minutes longer or until lightly browned. Let stand 15 minutes before serving. TO USE PREPARED SAUCE: In steps 2 and 3, omit onion, garlic, tomato sauce and basil. Add 1 (30 ounces) jar prepared spaghetti sauce with the mushrooms and tomato juice to browned meat. Complete as directed.
Heat the oil in a large skillet over medium heat. Add the onions, cover, and cook until softened, about 5 minutes. Add onions, and all remaining ingredients to crockpot, cover, and cook on low for 6-8 hours.
Mix all dry ingredients together and put in a non-stick pot. Beat eggs with vinegar in a small bowl. Add egg/ vinegar mixture to the dry ingredients. Bring to a boil stirring constantly. When the sauce starts to boil, add the butter. Continue to boil until thinkened. store in an airtight jar in the fridge. Keeps for 7 days.
Preheat oven to 350 degres. Mix the three ingredients thoroughly. Drop by spoonfuls on a cookie sheet. Dip a fork in Splenda and press gently on top of cookie. Bake for 10 minutes. Remove from pan carefully after cooling slightly. Enjoy!
Combine flour, sugar, yeast, sultanas, spices and salt in a large bowl. Heat the milk and butter in a small saucepan until butter melts. Remove from heat and whisk in egg. Add to dry ingredients then lightly mix. Add sultanas and mix to a soft dough. Turn dough on to a lightly floured surface and knead for several minutes or until smooth and elastic. Place the dough in a greased bowl. Cover with a damp tea towel and prove in a warm place for 1.5 hours or until doubled in size. Punch down the dough in the centre. Turn on to a lightly floured surface and knead for several minutes or until smooth. Pre-heat oven to 210°C. Lightly grease a 25cm x 30cm lamington tray with melted butter. Divide the dough into 12 equal portions. Knead each portion into a ball and place in the tray. Cover with a damp tea towel and prove for 30-45 minutes or until doubled in size. Brush the tops of the buns with a little whisked egg. Snip a small hole in the corner of the plastic bag and pipe the flour paste to form a cross over each bun. Bake in a pre-heated oven for 10 minutes. Reduce heat to 180°C and bake for 15-20 minutes longer or until buns are cooked through. To make glaze, heat the sugar and water. Stir until sugar dissolves. Simmer uncovered for 30 seconds. Remove the hot cross buns from the oven and turn onto a wire rack. Brush the tops with glaze. Serve with butter.
While chicken breasts are grilling, prepare sauce. Saute onion and garlic in butter/margarine until onion is translucent (2 minutes). Add pepper strips and cook, stirring occasionally, until tender crisp (about 5 minutes). Meanwhile, measure into blender the cream cheese, sour cream and wine. Add the peppers and onions to the blender and process until smooth, scraping down sides of container as necessary. Return sauce to saucepan and cook over low heat until heated through (Do Not Boil). Serve over chicken; garnish with parsley.
Preheat oven to 450°F (If you're cooking other things you can use a slightly lower temperature, just increase the time a little.). Trim ends from green beans. If using thin, long beans, cut in half crosswise into pieces about 2 inches long. Peel and cut shallots and garlic, then place with beans in plastic bowl. Add olive oil, salt, and pepper, and use a wooden spoon to toss until beans, shallots, and garlic are well coated with oil. Spray roasting pan with nonstick spray or mist with olive oil, then arrange the vegetables in a single layer. (I like to cover the pan with foil, then spray the foil for even easier clean-up.) Roast 12-15 minutes for thin beans, or slightly longer for regular beans, until beans are slightly shriveled, and shallots and garlic are lightly browned. While beans cook, toss together chopped parsley, chopped almonds and lemon zest. When beans are done, toss hot beans with parsley/lemon/almond mixture and serve immediately.
In a nonstick skillet over medium-high heat, cook bacon 7 to 8 minutes or until crisp. Transfer to a paper towel-lined plate to drain. Place all ingredients, except bacon in your slow cooker. Crumble the bacon and sprinkle on top. Cover and cook on high for 1 hour or until cheese is melted (do not stir). Reduce heat to low until ready to serve.
Preheat oven to 350. Mix all ingredients in a bowl. Beat on medium speed for 3 minutes. Pour evenly into 6 large muffin tins (about 1/2 cup batter each or half-full). Bake for 16-20 minutes (until a toothpick comes out clean). Let cool. Cover with red frosting. Add white frosting around the top edge. Stick in plastic black Santa boots (you can find them at most crafts store). I was really happy with these - but my son said they are a little cruel to Santa -- .
Measure cold rice for each serving (cook only four or five servings at a time, to cook more repeat, keeping each batch warm in an oven and stir together all of the batches at the end and serve). Break any lumps apart in the cold rice rather than doing it while cooking. Measure all other ingredients separately as they will be added individually. Cooking Instructions:. Heat wok or deep skillet hot and dry. Add sufficient oil depending upon number of servings. After oil is heated add the shrimp (if using shrimp) and cook for 60 seconds (more time if cooking larger quantity). Push shrimp (if used) aside and add lightly beaten egg and stir gently for 30 seconds. Push Shrimp (if used) and egg up on wok side and add precooked rice in the center. After about 20 seconds or enough time for the rice to start to warm, then stir to remove any remaining lumps for about 60 seconds. Add peas and carrots stir while cooking for 15 seconds. Add Salt and continue stirring for 5 seconds. Add cut up chicken or Ham and continue stirring for about 10 seconds. Add Green Onion and stir for another 15 seconds ( By now egg and shrimp on the sides will have been stirred into the mixture). If the rice is still dry add broth or water and continue lightly stirring for another 15 seconds. Add Light Soy Sauce and stir for another 15 seconds. Add pinch of White Pepper and stir for another 15 seconds. Remove to warming or serving platter.
Rinse beans, soak for 24 hours and drain. Place drained beans and bay leaves in a large soup pot with 8 cups of water. Bring to a boil, reduce heat to low and simmer for 2 hours. Remove bay leaves. Add carrots, onion, celery, and simmer for 30 minutes longer. Add tomatoes, salt, pepper, and olive oil, and cook for 30 minutes. The beans should be soft and creamy, but not to the point of disintegrating. Remove from heat, season to taste, and serve in bowls, drizzled with olive oil and sprinkled with chopped parsley. Fassolatha bean soup is served warm or at room temperature.
Mix 2 cups Simply Potatoes Shredded Hash Browns with 3 eggs, 2-3 tbl. of flour, 1/4 cup grated onions, 1/4 cup finely chopped red bell peppers, 1 tbl. taco seasoning and 1 teaspoons salt. If mixture seem a bit wet add a tbl. of flour at a time. Mix 8 oz. of sour cream and 1 tbl. of taco seasoning and let the flavors marry in the fridge while cooking latkes. Using a cast iron skillet or a heavy bottom skillet preheat skillet to medium high and add vegetable oil. When oil is heated, use an ice cream scoop and place 4 scoops in the skillet, flattening to about a 1/2" thick with a spatula. Thoroughly brown of both sides, drain on paper towel. Serve hot with a dollup of the taco seasoned sour cream and garnish with chopped green onions.
Preheat oven to 325°F (160°F) and grease four cookie sheets. Sift flour, and salt into a large bowl. Beat the Lard and sugar into a second large bowl with an electric mixer at high speed until creamy. Add the egg yolks, beating until nicely blended. Then mix in the dry ingredients and lemon zest. Stir in the ground almonds and lemon juice until blended well. Turn out onto a lightly floured countertop and knead to form a smooth dough. Cover with parchment paper, and roll out the dough about 1cm thick.Remove paper, and using a 6cm cookie cutter, cut out 40 cookies. Use a spatula and transfer to prepared cookie sheets, placing them 2.5cm apart. Bake, one batch at a time for 20 minutes. Lower the temperature to 350°F and bake for 5-10 minutes, or until lightly golden. Cool on cookie sheets for about 1 minute, and transfer to a cooling rack. Cool completely and enjoy! Keeps 8 days.
Pour brandy over drained cherries; let set for two days. Combine butter, corn syrup and salt; blend until smooth. Add confectioners' sugar and mix well. Knead until smooth and shiny; wrap in wax paper and chill for 30 minutes. Drain cherries well on paper towels; pat dry. Shape a marble-size piece of fondant around each cherry and place on wax paper-lined tray. Chill until firm, about 2 hours. Melt chocolate over hot water, stirring constantly. Dip cherries quickly and place on wax paper-lined tray. Place in refrigerator to set. Store in covered container in a cool, dark place for 10 to 14 days to fully ripen allow the fondant to liquify inside.
Heat milk and a pinch of salt in a small saucepan over medium heat until begining to simmer. Reduce heat and add oats, cocoa and sugar. Simmer over low heat, stirring occasionally until thickened. If you want your oatmeal thick or watery, this is where you determine the consistency- don't stop until it's pretty much at the consistency you would like. Cover and let sit for about 5 minutes (this cooks the oatmeal more thoroughly). Remove cover, stir and serve. Garnish with chocolate chips, nuts, and/or fruit if desired.
Aioli -- Mix the mayo, basil and lemon zest. Chill until ready to assemble the sandwich. (This can be made ahead). Bacon -- Saute the bacon in a small pan on medium heat until crispy and brown. Set to the side on a paper plate with a paper towel so it can drain. Prepare Vegetables -- Dice up the avocado and toss with the bacon, and set to the side. Tomato Salsa -- I dice the tomatoes and the onions fairly fine. Drizzle with 1/2 teaspoon olive oil and 1/2 teaspoon red wine vinegar and toss. Stuff and Grill -- I like to use chibatta bread cut lengthwise and lightly scooped out, so you have a little room in the sandwich for the fillings. Lightly toasted on the grill or grill pan or in the oven for just a minute to give it crust so it doesn't soak up all the sauce. Spread the aioli on the bottom half, top with half the cheese slices, arugula, then the tomato and onion salsa, salmon, avocado and bacon mix, the other half of the cheese and the top bread layer also slathered with the aioli. Grill -- You can grill inside or outside. I like to put my cast iron on top as it grills just to give it a little weight to it as it cooks. It just takes 4-5 minutes per side to get golden brown and the cheese melts. Cut in slices and enjoy!
In a wooden salad bowl toss all ingredients together. Season with salt and pepper according to taste. Serve immediately.
In a large saucepan, bring all ingredients to a boil (except the water and cornstarch)breaking up the tomatoes slightly with a fork. Adjust salt and sugar to taste. Simmer on low heat for about 25 minutes, stirring occasionally. Add in the cornstarch/water mix and simmer for another 15 minutes (if you want a thicker consistency add in more cornstarch mixed with water). Cool and divide into freezer-safe containers.
Cut bacon up in small pieces (or break sausage up) cook in pan, drain on paper towel & set aside. Preheat oven to 350 degrees. Grease 9x13 casserole dish. Place a layer of potatoes on the bottom of the dish and sprinkle with salt, pepper, onion powder, & garlic powder. Add rest of the potatoes and repeat sprinkling -- Adjust amounts of seasoning to taste. Place bacon (or sausage)**, and cheese on top of potatoes. In a mixing bowl whisk eggs together, add milk and whisk until incorporated. Pour evenly over top of layers. Bake uncovered for about 1 1/2 hours or more - until liquid is gone. **To make a Veggie Version I omit the bacon (or sausage) & add: Chopped Onion. Chopped Red Pepper. Chopped Mushrooms. Make it ahead and cut into squares to place into zip lock bags to freeze. For a quick breakfast microwave & Enjoy!
Boil and drain ravioli. Meanwhile heat small amount of olive oil in pan. Saute the peppers for a few minutes, then add garlic and saute until all is done to your liking. Remove from heat and toss with cooked ravioli. Add tomatoes and toss til mixed. Put on serving plate and top with grated parmesan and fresh ground black pepper.
Combine all ingredients in a bowl. Form into seven 4 oz patties (or however many you want). Heat grill/grill pan to med/med-high heat. Grill 6 minutes per side.
Place the beef and onions in a crockpot. Add the bouillon cubes or dry soup mix. Sprinkle with cornstarch, salt and pepper. Pour red wine over all. Cover and cook on LOW heat setting for 10 to 12 hours (or 5-6 hours on HIGH). Serve over hot cooked noodles, if desired.
Whisk together the eggs, caster sugar and milk. Combine the ricotta, sugar and vanilla (filling). Spread the filling over 4 slices of bread. Top with nectarine slices and the remaining bread. Place a large non-stick frying pan over medium heat. Dip the sandwiches into the egg mixture and cook for 5 minutes each side, or till golden brown. Serve in wedges with maple syrup.