HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine soup, flour, pepper and cayenne pepper. Stir until smooth. Stir in chicken, celery, green pepper, and onion. Cover and cook on low for 7 or 8 hours or until meat is cooked and tender. Stir in peas and pimentos. Cook another 30 minutes. Serve over rice, noodles or biscuits.
Put roast in the crockpot. Combine brown sugar,onion soup mix,water, chopped onion, garlic powder and salt and pepper. Pour over roast. Cook for 8-10 hours stirring occasionally. Serve on buns.
Rinse and dry pork. Cut loin halfway through into serveral thick slices. Sprinkle with salt and pepper. Insert thyme into cut slices. Combine glaze ingredients. Grill roast or broil for 1 hour, turning over and basting often with glaze. We like this with roasted or baked sweet potatoes, corn on the cob and thick slices of watermelon.
Heat the oil in large nonstick ovenproof or cast iron skillet over medium heat. Fry the potatoes until tender and golden brown. Add the onion and salt and pepper. Continue to cook until the onion is translucent, about 3 to 4 minutes. Meanwhile, whisk together the eggs, cheese, parsley, and salt and pepper in a large bowl. Add the egg mixture to the potatoes and onions. Cook, shaking the pan and gently moving the mixture from side to side with a rubber spatula as some of the liquid from the top reaches the bottom of the pan. Cook until the bottom is set and beginning to brown and the top is still loose, 2 to 3 minutes. Flip the eggs by sliding them onto a plate. Then invert and slide the eggs back into the pan, cooked side up. Cook until the eggs are set, 2 to 3 minutes more, shaking the pan often to prevent sticking. If you prefer, rather than inverting the eggs, you can place the skillet under the broiler for 2 to 3 minutes until the top is set and lightly browned. Unmold onto a plate, cut into wedges, and serve.
In a large skillet, brown steak in oil. Stir in the wine, worcestershire sauce, and basil, and bring to a boil. Reduce heat, simmer, uncovered for 2-4 minutes on each side or until meat reaches desired doneness. Remove steak and keep warm. To the skillet, add the mushrooms, broth, wine, onions, butter, and pepper, and bring to a boil. Reduce heat, simmer, uncovered for 5 minutes or until mushrooms are tender. Combine cornstarch, and water until smooth, and gradually stir in the sauce. Bring to a boil, cook and stir for 1 minute, or until thickened. Thinly slice steak across the grain, and serve with sauce.
Preheat oven to 350°. Grease 15x10inch baking pan. In large bowl, combine flour, sugar, cinnamon, and baking soda. Add oil, 1/4 cup honey and egg. Stir until combined. Stir in walnuts. Press into prepared pan using waxed paper or hands. Bake 18-20 minutes or till toothpick inserted comes out clean. In small bowl, combine powdered sugar, butter, vanilla, hot water and remaining 2 Tbsp honey. Beat until smooth. Spread over warm bars. Cool completely before cutting into bars.
Preheat oven to 350°F. In a large mixing bowl, beat the eggs, then gradually beat in the sugar, butter/margarine and flour. Beat in the molasses, vanilla and salt. Stir in pecans. Pour the filling into the two unbaked pie shells. Bake for 1 hour or until firm in the middle.
Preheat oven to 350*F. prepare a custard; whisk together the milk, egg yolks, 1/2 cup sugar, cinnamon, and vanilla in a large bowl. Set aside. Spread the bread in a single layer on a large baking pan with sides. Place butter in a small saucepan over medium heat. When melted, drizzle the butter over the bread and toss or stir to evenly coat. Place the pan into the oven and bake until lightly browned, about 15 minutes. Keep the oven temperature at 350*F and transfer the bread to the bowl with the custard, gently stirring to saturate all pieces. Set aside for 2 to 3 minutes. Spray a 10 inch cast iron skillet with cooking spray. Line the bottom of the skillet with parchment or baking paper. Spoon half of the bread/custard mixture on top, spreading in an even layer. Sprinkle with the chocolate, then top with the remaining bread. Sprinkle the pecans and remaining sugar on top. Bake for 30 minutes. Serve warm with Vanilla Bean Bourbon Sauce and Hershey's Chocolate syrup drizzled over top. For the sauce: in a small bowl, stir together the cornstarch and bourbon. In a medium, heavy bottomed saucepan, whisk together the milk, egg yolk, sugar, vanilla and salt. Place the pan over medium heat and bring to a boil, stirring constantly. Reduce the heat to low, add the cornstarch mixture and cook, whisking constantly for another minute or until thickened. Keep warm and serve with pudding.
Heat oil in soup pot. Add onions, celery, carrot and pepper. Saute until the veggies begin to soften. Add the potatoes and sage. Mix the ingredients well and saute another 3 minutes. Add water and bring to a boil. Cover and simmer over medium-low heat for 10-15 minutes, or until potatoes are tender but not mushy. Remove 1/2 cup liquid from the pot and dissolve miso in it. (skip that step if you are using vegetable broth). Add miso or broth to soup and mix well. Cook soup an additional minute, stirring continuously. Remove one third of soup with lots of veggies in it and set aside. Blend the remaining ingredients until smooth. Stir in the reserved soup, corn and green onion. Bring soup to a low boil, stirring frequently. Simmer for 10 minutes on low heat, continuing to stir so that soup doesn't stick to pot.
Preheat the oven to 350 degrees. Cream butter with lemon zest and sugar (minus 1 tablespoon) until light and fluffy. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with 1/4 cup of flour, then whisk together the remaining flour, baking powder and salt. Add the flour mixture to the butter mixture a little at a time, alternating with the buttermilk; fold in the blueberries. Grease a 9-inch square aluminum baking pan with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35-45 minutes. Check with a toothpick, checking for doneness. Let cool at least 15 minutes before serving.
Place chicken between plastic wrap and pound to flatten just a little. Place chicken in glass pan and marinate in lemon juice for about 10 minutes. Turning a few times. Sprinkle chicken with lemon pepper and olive oil turn to coat and let marinate for another 15 minutes. Put bread crumbs on plate and coat chicken on both sides. Fold chicken in half and place in a glass baking dish. Bake at 350 degrees for 8-10 minutes then flip over and bake another 8-10 minutes. Do not overbake. :).
Melt the butter in the microwave. In a large bowl, combine all of the ingredients except the jam. Mix with your hands until the ingredients are crumbly, taking care to break up all clumps of the cake mix. In a 13" x 9" shallow baking pan, such as a cookie sheet, press 1/2 of the oatmeal/cake mixture in the pan. Make sure to keep the layer as even as possible. Pour the jam into a bowl and mix well. This helps the jam to spread easier. Spread the jam onto the first oatmeal layer. Press the remaining oatmeal/cake mixture onto the top of the jam. Try to keep layers as even as possible. Bake for 40-50 minutes or until oatmeal is lightly browned. Cut into bars once cooled. Optional Glaze: Add water to powdered sugar into is is a pourable mix, about 3-4 teaspoons. Lightly drizzle over the pan. Cut into bars once cooled.
Preheat oven to 425 degrees farenheit. Add the pintos, salsa, tomato sauce, garlic powder, and taco seasoning to food processor and process until mixture is creamy. Pour into a 2qt casserole and bake 30 minutes or until heated through. Meanwhile mix cornbread ingredients in a medium bowl, remove casserole and spoon cornbread mixture over top of bean mixture and return to oven to bake an additional 15 minutes or until top starts to turn golden brown. Remove from oven and serve with shredded cheese. The rest of my family does not like chunky food, thats why I did this in a food processor. If you like a chunky mixture (as I do), feel free to simply mix all ingredients and bake as is, without processing.
Heat oil in large saucepan over medium heat. Add onion and garlic and saute , stirring frequently until lightly softened, 2-3 minutes. Stir in hot pepper flakes and sugar, cooking for 10-20 seconds. Add tomato paste, diced tomatoes, basil, oregano, broth and meatballs; bring to a boil. Reduce heat and simmer 10-15 minutes. Meanwhile, cook pasta according to package directions; drain and keep warm. Gently stir pasta and parsley into sauce. Garnish each serving with Parmesan cheese.
Brown beef and onion in skillet. Add V8 juice and pepper. Cover and let simmer for 1 1/2 hours. Serve over noodles.
Reserving about 2 teaspoons of the ground pistachios, place the remaining in a heavy-bottom saucepan. Add milk and cream. Bring to a boil. In a large bowl, beat the yolks with the sugar. Add hot milk and cream, beating continuously. Pour custard mixture back into the saucepan and cook over low heat until it thickens. Turn off heat. Stir in the rose water. Let mixture cool. Pour into a freezer proof container and freeze for 1 hour or until partially frozen. Remove from freezer and transfer to a bow, Beat to break down the crystals. Freeze the mixture again for 30 minutes. Beat one more time. Freeze until firm. OR use your ice cream maker following the manufacturer's directions. Remove the ice cream from the freezer and let stand for 10-15 minutes before serving. Meanwhile, preheat the broiler to high. Sprinkle the mango slices with the confectioners' sugar and broil for 3-4 minutes. Serve immediately with scoops of ice cream decorated with a sprinkling of the reserved ground pistachios.
Preheat oven to 350 degrees F (175 degrees C). Grease a large cookie sheet. In a large bowl, cream together the 2 cups sugar and margarine until smooth. Beat in eggs one at a time, mixing well after each one. Combine the cake meal, potato starch and salt; stir into the creamed mixture. Mix in walnuts and chocolate chips. The mixture will be heavy, don't worry. Form into 2-3 long oval loaves (not high!). Place onto the prepared baking sheet (they don't spread too much) lined with parchment paper to prevent sticking. You can use 3 disposable aluminum pans, approximately 5 x 12 by 1 inch high, also lined - and you get a very uniform product. Sprinkle the top with half the mixture of 4 teaspoons sugar and cinnamon. Check after 30-35 minutes. If lightly browned, remove from oven and let cool till warm (about 15-20 minutes). Change oven temperature to 250 degrees F. Slice into 1/2 inch slices. Sprinkle with remaining cinnamon sugar and lay pieces on sides. Bake for about 5-10 minutes on each side. IMPORTANT NOTE: Some people may find that they prefer this baked a little longer. Adjust cooking time to your personal taste. Cool completely.
In medium bowl, mix together yogurt, eggs, oil, feta, salt, and sugar. Sift together flour, baking powder, and baking soda. Slowly add the yogurt mixture and stir well. Pour into a well-greased 9x9 inch baking dish. Lightly sprinkle with paprika and caraway seeds. Bake in a preheated 400 degree oven for 20 minutes or until a toothpick comes out clean. Serve warm with butter.
Add all ingredients to a blender and blend until smooth. Strain mixture through a nut milk bag or sprout bag. Pour into a jar.
Drain the artichokes reserving the marinade. Cut any large pieces in half and set aside. In a large skillet heat the oil over med-high heat. Add the chicken and cook until no longer pink then add the garlic and cook till the chicken has browned to desired doneness. Add the reserved marinade, broth and wine; and if using the dried oregano. Bring to a boil, reduce heat and simmer, covered for 10 minutes. Stir in the artichokes and olives; simmer for 5 to 10 minutes;add the hot cooked pasta and simmer for 10 minutes or until sauce is absorbed; (at this point the orignal recipe called for the dish to be served over the pasta with the sauce poured over it, however I felt the sauce was to thin and didn't stick well to the pasta). Serve with the crumbled feta cheese. Great with a salad.
Brown the chicken in the olive oil - you can skip this step if you're short on time. Remove chicken, pour off any excess fat. Brown the onion. Add the garlic and bacon and continue to brown. Add the remaining ingredients. Top up with water or stock if chicken not covered. Reduce heat and cook slowly for 1-2 hours. Stir in the thyme, salt and pepper - be careful with the salt because the bacon and olives are salty. You can thicken with corn flour if you like. Sometimes I chop up a potato and add with the cabbage to thicken it. Serve with pasta, rice, potatoes, polenta etc.
Preheat oven to 325°F Grease and flour 10 inch tube pan;, set aside. In very large bowl beat butter and shortening with electric mixer on medium speed 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl as needed. Add eggs, one at a time, beating well after each addition. Beat in extract. Alternately beat in flour and orange juice, beating on low speed after each addition just until combined. Stir in nuts and fruits until combined. Spoon batter into prepared pan, spreading top evenly. Bake 1 1/4 hours or until wooden skewer inserted into cake comes out clean. If necessary, cover top of cake with aluminum foil anywhere from the last 30 minutes to the last 15 or 20 minutes to prevent over browning. Cool cake in pan on wire rack 15 minutes. Remove cake from pan; cool completely on rack. Wrap cake in cheesecloth that has been soaked in brandy or orange juice. Wrap cake in foil and refrigerate up to 1 month. Moisten cheesecloth every week.
Preheat oven to 350*F. Beat powdered sugar and butter in large bowl with electric mixer at medium speed until light and fluffy. Beat in orange peel and liqueur. Set aside 24 whole almonds. Place remaining cooled almonds in food processor. Process using on/off pulsing action until almonds are ground, but not pasty. Place ground almonds, flour and salt in medium bowl; stir to combine. Gradually add to butter mixture. Beat with electric mixer at low speed until well blended. Place dough on lightly floured surface. Roll out dough with lightly floured rolling pin to just under 1/4-inch thickness. Cut dough with floured 2 1/2-inch fluted or round cookie cutter. Place dough 2 inches apart on ungreased cookie sheets. Lightly brush tops of cookies with beaten egg. Press 1 whole reserved almond in center of each cookie. Brush almond lightly with beaten egg. Bake 10 to 12 minutes or until light golden brown. Let cookies stand 1 minute on cookie sheets. Remove cookies with spatula to wire racks; cool completely. Store tightly covered at room temperature, or freeze up for 3 months. Notes:*To toast almonds, spread in single layer on baking sheet. Bake in preheated 350*F oven 8 to 10 minutes or until brown, stirring twice.
Melt the butter in a pan and cook chopped chicken. Add the onions and cook until soft. In a bowl combine steak sauce, Worcestershire sauce and mustard. Pour sauce over chicken and onions and cook until heated through. Serve over rice.
Mix the cornstarch and sugar. Stir in the milk and honey . Cook over medium heat and when bubbling cook 1-2 minutes. Refrigerate overnight or until thoroughly chilled. Peel and puree 2 peaches. Peel and chop 2 peaches. Combine the pureed peaches, chopped peaches, chilled milk mixture, almond and vanilla extracts and the remaining milk. Pour into a non-electric ice cream maker. Freeze according to the manufacturers directions.
combine raisins and 1/3 cup bourbon (apple juice) in large bowl.toss.set aside. beat butter at medium speed till creamy, gradually add brown sugar, and beat till fluffy -- add orange zest, and eggs.beat well. dissolve soda in milk, stir into butter mixture. combine flour and next 3 ingredients.add to butter mixture.stirring well -- stir in 1/2 cup bourbon(apple juice) add pecans and candied fruit to raisin mixture -- stir well. add butter mixture and stir until nuts and fruit are thoroughly coated -- drop by tblsful on greased sheets. bake at 375* for 13 minutes or edges are just beginning to brown -- immediately remove to wire racks to cool. store in airtight containeras between layers of wax paper and freeze up to 1 month -- .
Mix egg yolk and water. (Double or triple amount if desired.). Using a muffin pan or other small cups, divide the 'paint' among several cups, and add food coloring, as desired, to each. Use creativity to blend seasonal colors. For example, blend a variety of shades of autumn leaves: 3 drops yellow, 3 drops yellow + 1 drop red, 2 drops red, 1 drop red + 1 drop green, 2 drops green, 1 drop green + 3 drops yellow, 2 drops yellow + 1 drop red + 1 drop green. Roll cookie dough, and cut with cookie cutters. Place cookies on greased cookie sheet. Using water color paintbrushes and egg yolk paint, decorate the cookies. Bake according to recipe instructions and cool on rack. If overbaked, the paint will brown and be less attractive.
Heat grill or frying pan to 350 degrees. Lightly spray with oil. Preheat oven to 400 degrees. Lay pork chops on a flat surface and trim the fat. Season pork chops by sprinkling a a thin layer of all the seasonings on one side. Place chops seasoned side down on grill. Season second side while the seasoned side lightly browns. Once lightly browned flip chops and lightly brown the second side. Transfer chops into a shallow non stick 2.5 quart baking pan. Lightly spread a thin coat of Mayo on the side of the pork chop that is facing up. Place chops in oven (uncovered) and reduce heat to 350 degrees. Bake for 15 minutes. Remove chops and brush on Country Bob's All Purpose Sauce. Place chops back in the over for three minutes. Remove chops and let rest 1 minute.
Heat the oven to 350°F and arrange the rack in the middle. Coat two 8-inch cake pans with butter and flour, and tap out any excess flour. Set aside. Combine flour, baking powder, cardamom, cinnamon, baking soda, ginger, and salt in a large bowl, and whisk to aerate and break up any lumps. Set aside. Combine eggs, sugar, oil, buttermilk, and vanilla in a large bowl, and whisk until eggs are broken up and mixture is thoroughly combined. Using a rubber spatula, fold in flour mixture until just combined. Fold in carrots and walnuts until evenly mixed. Divide batter evenly between the prepared pans. Bake until a cake tester inserted in the center comes out clean, about 50 to 60 minutes. Remove cakes from the oven and transfer to a wire rack to cool, about 15 minutes. Run a knife around the perimeter of each, and turn cakes out onto the rack to cool completely. For the Frosting: Combine all ingredients in the bowl of a stand mixer fitted with a paddle attachment, and beat at low speed until sugar is incorporated. Increase speed to medium high and beat until frosting is light and whipped, about 3 to 4 minutes. For the Assembly: To frost, place a cake layer on an 8-inch cardboard round, a tart-pan bottom, or a cake plate. Evenly spread about 1/3 of the frosting over the top of the layer. Stack the second layer, and evenly spread another 1/3 of the frosting over the top and sides of the whole cake. (Don't worry about looks at this point-this is just a crumb layer, and it will be covered up later.) Place in the refrigerator until frosting is set up and slightly hard, about 15 minutes. Remove from the refrigerator and spread remaining frosting over the top and sides of the cake, ensuring it's as even as possible. Serve.
Grease the bottom of a 9 by 13 pan. Layer with hash-browns and pour melted butter evenly over the tops. Bake at 350 for about 20 minutes. Remove from oven and sprinkle the sausage evenly over the top. Then sprinkle cheese. In a large bowl whip eggs, milk, cream, and salt. Pour over the casserole and bake another 30 minutes. It should be firm in the center and browned lightly but evenly.
Defrost okra. In a large skillet, cook kielbasa and garlic in the butter on medium heat for about 1 to 2 minutes. Add tomatoes and okra to the skillet. Stir and continue to cook on medium heat for 5 minutes. After the 5 minutes; stir in sugar, pepper, coriander, Lawry's, and allspice. Cook 10 more minutes, stirring occasionally then serve!
Combine chicken, salt, egg white, and cornstarch. Mix well by hand. Set aside. In small bowl, blend sauce ingredients. Set aside. Heat oil to 350 in a wok. Deep fry chicken until it seperates and is almost cooked. Remove by draining through strainer into another pot. Reheat same oil. Deep fry peanutsover moderate heat until golden brown. Remove by draining through strainer. Reheat 2 tbs. oil in wok til smoking hot. Stir-fry red chili peppers til they are dark red. Lower heat. Add scallions and garlic.Stir-fry 30 seconds. Pour in chicken. Stir-fry on high for 1 minute. Add sauce. Stir-fry until heated and glazed thouroughly. Add peanuts.
Peel the onion, carrot and garlic and cut the onion and carrot into rough chunks. Put them all, along with the roughly cut up stick of celery into the bowl of a food processor. Blitz till all are finely chopped. Spoon the oil into a heavy-based wide saucepan and put on medium heat. When warm, add the chopped vegetables from the processor and cook for 5-10 minutes, until soft but not colored. Add the ground mace-give a good stir and then add the split peas and stir again until their are glossily mixed with the oil-slicked, cooked-down vegetables. Pour over 5 cups stock and add the bay leaves, then bring to a boil. Cover, turn down the heat and cook for about an hour until everything is tender and sludgy, adding more stock as needed. Sometimes the peas seem to thicken too much before they actually cook and need to be watered down. Taste for seasoning once everything's ready. You can add the frankfurters as you wish. It's probably easiest just to cut them into slices - I tend to add them in chunks of about and inch each - and throw them into the soup warm, but I just put them in the microwave (40 seconds on high is about right for one or two franks) then slice them hot and add them to each person's bowl as they come. Not an elegant soup, I'll admit, but a near-perfect one.
In the top of a double boiler set over simmering water, melt the marshmallows. Add coffee, stir until smooth. Remove from heat. Chill until cold. Beat the cream with the sugar until soft peaks form. Fold 2 cups of the whipped cream into the cold coffee mixture. Line the bottom and sides of a 9 or 10-inch springform pan with lady finger halves. Spread a layer of the coffee cream over the ladyfingers. Continue alternating layers, ending with the cream. Cover & refrigerate for 2 hours. To serve, release sponge from pan & dollop with remaining whipped cream.
Saute onion, garlic, and bacon in large skillet until bacon is crisp and onions are clear; drain fat. Crumble bacon and return to pan. Add hominy, tomatoes, and chili powder. Cook over low heat until creamy. Pour into a greased 9x13 casserole and top with grated cheese. Bake at 350F for 30 minutes or until heated through.
Preheat the oven to 350 degrees F. For the crust, combine ingredients and pat down into a 9-inch pie pan. Bake for 5 to 10 minutes. In a medium bowl, combine the milk, lime juice, and zest; blend in the egg yolks. Pour the filling into the crust. Bake for 12 to 15 minutes, or until set.
Divide the dough into 24 balls. Flatten each ball to about 3 1/2 inches round. Spoon some pie filling onto the center of each. Fold two opposite edges of dough over the filling, pinching together, but leaving the ends opened. Place on a baking sheet sprayed with nonstick cooking spray. Cover and let rise in a warm place until doubled in size, 20-30 minutes. Preheat oven to 350 degrees. Uncover rolls and bake them 10-15 minutes, until golden. Place each kolache on a wire rack over a paper towel (or something you can throw away as it will get messy) to cool. Mix sugar and milk and drizzle on warm kolaches.
Mix milk, coconut and vanilla together well. Spray cookie sheet with cooking spray. Put heaping teaspoonfuls on cookie sheet. Bake at 350°F for about 10 minutes, or until golden brown.