HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375°F. Coat the beets with the oil and place in a single layer in a baking pan. Roast until tender, about 1 hour. Let cool slightly, then trim, peel, and thinly slice. While the beets are roasting, combine the cherries and water in a small saucepan and bring to a boil. Reduce the heat to low and simmer, uncovered, until very tender, about 20 minutes. Puree in a blender or food processor. Melt the butter in a large skillet over medium heat. Add the onions and saute until soft and translucent, 5-10 minutes. Stir into the cherry puree. Add the cilantro, parsley and salt. Pour the sauce over the beets. Serve warm, or at room temperature.
Spread margarine evenly on one side of each slice of bread. Place 4 slices of bread, buttered sides down, in 12-inch skillet. Top each with 1 slice of Cheddar cheese and 1 slice of Monterey Jack cheese. Top with remaining bread, buttered sides up. Cook uncovered over medium heat about 5 minutes or until the bottom of the sandwiches are golden brown; turn. Cook 2 to 3 minutes longer or until the bottoms are golden brown and cheese is melted.
You will need 1/2 pound blue cheese total (get the block type cheese, not the crumbled stuff in packages). Prepare your dressing by crumbling 3 ounces of cheese and mixing it thoroughly with the other dressing ingredients and setting aside to chill (do not do this more than a few hours before). Mix together your spice mix in a large shallow bowl or plate and set aside until needed. Mix together chuck and round, then separate mixture into 1/3 pound pieces (just over 5 ounces)- you should have 6. Divide each piece in half and form into a thin patty and place onto wax paper on whatever platter you are working with. Take the 1/3 pound of blue cheese and cut into 6 divided sections (approximate) and place thin slices onto 6 of the patties you have formed. Cover these patties with the remaining 6 patties and form a pinched seal around the edges, making it tight. Pick up each patty, and gently reform the burger and pat it back out to thinness, if needed; rest them on waxed paper. Take patties one by one and coat in the seasoning mixture, not forgetting to coat the side edges and patting them nicely flat when finished; rest on waxed paper. Cook over heated coals or on gas grill until it is cooked through or temperature reads 160F (do not press on patties while grilling). Allow patties to rest 10-15 minutes after cooking for cheese to settle. Serve on split kaiser rolls (may toast them if you like) with appropriate condiments: lettuce, tomato, sliced red onion, and a little blue cheese dressing (instead of mayo; optional).
Spray a glass 8 X 10 flat dish with pam. Preheat oven to 375*. Place the bonless country style ribs in the glass dish. Sprinkle the top with All Seasoning. Then Sprinkle the Lemon Pepper all over, tops and sides. Lay the bacon strips over the top of the ribs. Push the ribs together so the bacon strips cover all of the ribs. Sprinkle Lemon Pepper over the slices of bacon. Cover tightly with alumimum foil. Cook for 45 minutes. Then Peek, should be fork tender, if not a few minutes longer. I wrap up medium potatoes, coat with margarine, foil and cook at the same time. Serve with Coleslaw, or other Salad. I have never had any leftovers. There is something about the flavor of lemon pepper and bacon with pork that is tantalizing to the taste buds.
Melt butter. Add next 5 ingredients. Beat eggs lightly & add to first mixture. Pour into pie crust. Bake at 350F for 50-60 minutes.
Prepare ground beef with taco seasoning per directions for the seasoning. Combine hamburger mixture with salsa. In a 9 x 13 pan, spread out one tube of crescent rolls. Spread on meat/salsa mix. Evenly add cheese. Cover cheese with last tube of crescent rolls. Bake at 350 for 30 minutes.
Preheat oven to 350. Grease and flour 9x5x3 inch loaf pan. In a medium bowl combine flour,sugar,baking powder,baking soda and salt. In a large bowl with mixer at medium speed,beat eggs,corn syrup,corn oil and rum until blended. Gradually stir in flour mixture just until moistened. Stir in pineapple and coconut. Pour into prepared pan. Bake 60-65 minutes. Cool in pan 10 minutes. Remove from pan and cool on wire rack.
Cook rice according to pkg. directions. Fry pork sausage, crumbled, drain off fat. Saute onions. Mix in flour and stir in cream, salt, thyme, oregano, margarine, slivered almonds and mushrooms. Mix in cooked rice and chicken broth. Bake at 350 for 40 to 45 minutes.
Do-ahead steps: Defrost the puff pastry overnight in the refrigerator and leave in the refrigerator until ready to roll out. If you leave it on the counter while you assemble everything they get too soft and will be difficult to work with. Preheat oven to 400°. With a hand mixer or stand mixer cream together and place one rounded tablespoon of mixture in to each muffin cup. Sprinkle 1/2 cup of the chopped pecans evenly over the sugar butter mix: 7 TBS of butter, 1/3 cup brown sugar and 1/2 t vanilla extract With a fork combine remaining brown sugar and the spices. Divide mixture in half: one half for one puff pastry sheet, and one for the second: 2/3 c brown sugar, 3 t cinnamon, 1/2 t nutmeg, 1/4 t salt. Tear off a sheet of plastic wrap larger than the puff pastry sheet and place on a wooden board. Lightly flour the area and unfold one sheet of the defrosted puff pastry with the folds going left to right. With a pastry brush, paint the sheet with melted butter, reserving 1/2 for the second sheet. Sprinkle brown sugar/spice mixture over the puff pastry and then top with 1/2 cup of chopped pecans. Starting with the end closest to you, roll snugly, just like a jelly roll ending with seam side down. Slice in to six equal pieces. Each piece is about 1 1/2 inches wide. Place each piece spiral side up in the muffin cups. Repeat with the second sheet of puff pastry to make 12 Chelsea Christmas Buns. Bake at 400° for 30 minutes. Cool for just five minutes before turning out on to a foil or parchment paper lined sheet pan. Optional spice ideas: cardamom, ginger, allspice. Optional dried fruit ideas: cranberries, cherries, raisins, golden raisins, apricots, currants, dates.
Preheat oven to 350 degrees F. Pat pork chops dry with paper towels and generously season with salt and pepper. Heat a large ovenproof skillet over medium high heat; sear chops in 1 tablespoon of oil until well browned, about 3 to 4 minutes per side; transfer to a plate. Add remaining tablespoon of oil to skillet and cook onion and rosemary, stirring occasionally, until onions begin to caramelize and turn golden, about 5 minutes; add garlic and cook another minute. Stir in tomatoes, anchovies, remaining salt and pepper and cook, stirring occasionally, until tomatoes break down, about 8 minutes. Return pork chops to skillet and spoon sauce over chops. Cover skillet and place in preheated oven and cook until internal meat thermometer reads 145 degrees F, about 15 minutes. Serve over polenta, egg noodles, or rice.
Cook soda and cornstarch to boiling. Remove from heat. Add jello and stir to dissolve. Add strawberries to mixture and stir until all the strawberries are coated. Fill pie shell and pour remaining juice over pie. Refrigerate until pie is set.
For each serving, lay a pork chop on a large square of heavy-duty aluminum foil. Top each chop with the onion, green pepper, and pineapple slices. Drizzle with the teriyaki sauce. Top with the margarine and sprinkle generously with salt and pepper. Wrap tightly in the foil, rolling ends to completely seal the package. Freeze or refrigerate. When ready to eat, place packages directly in coals for 15 to 20 minutes. Check to see if the pork chop is cooked through; rewrap and cook a little longer, if necessary. Or put in oven for 45min on 400 degrees.
Heat the roaster or casserole over moderate heat and cook the bacon, stirring and turning it frequently, until crisp, about 10 minutes. Drain on paper towels. Set the pan with bacon fat aside for a few moments. Cut the rabbit into serving pieces. Cut away and discard the belly meat. Add the salt, pepper, and flour to a brown paper bag. Add a few rabbit pieces to the bag and shake to coat with flour mixture; repeat with remaining rabbit pieces. Preheat the oven to 325°F. Heat the reserved bacon fat in the pan over high heat until it sputters. Brown the rabbit pieces on all sides, in batches; this should take about 10 minutes. Transfer them to a serving plate. Pour off all but 2 tablespoon of fat and cook the onions in it until they are soft and translucent. Pour in the vinegar and chicken stock and add the bay leaf. Bring to a boil over high heat, scraping up any browned bits clinging to the bottom and sides of the pan. Return the rabbit with juices to the roaster or casserole. Add the drained bacon. Cover the vessel tightly, and simmer for 1 1/2 hours, or until the rabbits are tender but not falling apart. Serve the rabbit directly from the roaster or casserole, or arrange the pieces attractively on a heated platter.
Preheat oven to 375 degrees. Combine brown sugar, oil, prune baby food, egg, applesauce and vanilla in large mixing bowl. Beat well with electric mixer, add soybeans and beat again. In medium mixing bowl, sift the flour, baking powder, cinnamon, nutmeg, cloves and ginger. Stir into the soybean mixture. Stir oats into the dough. Drop by rounded teaspoon onto nonstick baking sheet. Bake for 10 minutes or until firm and lightly golden. Do not over bake.
Cream 3/4 cup softened margarine, 1 cup brown sugar, sugar, vanilla and eggs in bowl. Sift in next 6 dry ingredients, mixing well. Fold in zucchini, chocolate chips and walnuts in that order. Spread in greased and floured 10x15-inch baking pan. Bake at 375° for 20 to 25 minutes. Bring 1/2 cup melted margarine, 1 cup brown sugar and milk to a boil in saucepan. Boil for 3 minutes. Stir in confectioners' sugar. Spread over cake; cut into bars. Enjoy!
Preheat oven 200°C, line muffin pans with paper cases or grease them. Mix eggs, oil, milk, parmesan, parsley and thyme. Add mushrooms and ham and mix thoroughly. Add flour and baking powder and mix just until combined, do not overmix. Place in prepared pans and bake 15/20 minutes or until skewer inserted in the center comes out clean. Remove from pans immediately and let them cool on a rack. Variations:if you like a stronger mushroom flavour you can add 1/4 cup dried mushrooms soaked in hot water until tender and chopped- You can substitute diced bacon for the ham- You can add 1/2 cup chopped walnuts- Can be made cholesterol free by omitting egg yolks and using only whites+ using skimmed milk instead of full fat+ omitting the cheese. Serve these muffins with soups, beef or chicken meals,and salads.
Stir sugar and contents of package in a bowl until well blended. Add 4 cups crushed fruit (for peaches, reduce to 3 1/2 cups). Stir 3 minutes. Ladle jam into clean plastic (or glass)freezer jars. Twist on lids and let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks or freeze up to 1 year. NOTE: Fresh strawberries: 4 (1 lb) pkgs Frozen Strawberries: 3 (12 oz) bags. Fresh Peaches: 12 medium. Frozen Peaches: 3 (16 oz) bags. Fresh Raspberries: 6 (6 oz) pkgs. Frozen Raspberies: 3 (12 oz) bags.
Cook lobster tails in boiling water 5 to 6 minutes; drain. s. Split tails lengthwise on underside of shell. Remove meat and coarsely chop; set aside. Melt butter in large skillet over medium-low heat. Add flour, mustard, and paprika, stirring until smooth. Cook 1 minute, stirring constantly. Add mushrooms, and cook 3 minutes; stirring constantly. Gradually add milk and cream; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add sherry and salt; simmer 10 minute. GENTLY stir in lobster meat and cook just until thoroughly heated. Serve over rice. Garnish if desired.
Melt the almond bark in the microwave, small amounts at a time. Using a butter knife or teaspoon, fill the wide opening of the snack with almond bark. Stick an M&M into the almond bark while it is still soft. Place on waxed paper to cool, store in an airtight container. I like to use the multi colored candies as it adds a bit more color to a cookie tray rather than just red and green. I have done them at other holidays using the seasonal colored candies.
If using oven, preheat to 325 degrees. Combine the beef and onion in a 4-quart slow cooker or a Dutch oven with a lid. Cover with the beef gravy and sprinkle with the salt and pepper. If using a slow cooker, cover and seal the pot and cook until the meat is fork tender, 7-8 hours on LOW, 3-4 hours on HIGH. If using Dutch oven, cover and bake until the meat is fork tender, 2 horus. Spoon over the hot cooked rice to serve.
Bown beef and mushrooms and 1/2 chopped onions. Add tomato sause salt, pepper, and garlic salt and simmer for 1/2 hour. Cook noodles. Combine cottage cheese, sour cream, remaining chopped onions and green peppers. Buttered casserole Layer meat, noodles and cheese mixture, ending with meat on top. Bake at 300 degrees for 45 minutes First 1/2 of cooking time with lid on casserole, remaining with lid off.
In a small saucepan over medium heat, cook and stir cranberry sauce, Dijon mustard and orange peel until blended and smooth. Remove from heat. Meanwhile, grill (or broil) chicken for about 20 minutes or until juices run clear. Brush with the sauce during last 10 minutes of grilling.
Preheat oven to 350°F Grease 12 muffin cups or line with paper muffin liners. Beat together cream cheese and sugar until smooth, set aside. In a large mixing bowl, combine flour, baking powder and salt. In a separate bowl, beat together egg, milk, brown sugar, margarine or butter, lemon zest and vanilla extract. Stir egg mixture into dry ingredients, stirring just until moistened. Spoon half of batter into muffin cups. Top each portion with 1 tablespoon cream cheese mixture and 1 teaspoon jam. Spoon remaining muffin batter on top. Bake in preheated oven for 20 minutes, or until golden. Cool in pan for 5 minutes, then remove muffins and cool on rack. Store in airtight container.
Fry the meatballs in oil for 10 minutes, turning occasionally until cooked. Remove meatballs from pan and set aside. Add the onion and cook for a further 5 minutes, until soft. Add the apricots, cinnamon and tomatoes. Half fill the empty can with water and add to the pan, then bring to the boil and simmer for 5 minutes. Remove the cinnamon. Return the meatballs to the pan and coat with the sauce. Sprinkle over the almonds and cilantro.
Preheat oven to 300*F. In a medium bowl combine flour and baking powder. Mix well with a wire whisk. Set aside. In a medium bowl with an electric mixer cream butter and sugar. Add egg and vanilla and beat on medium until smooth. Add the flour mixture and blend at low speed until thoroughly combined. Dough will be firm. Scoop tablespoonfuls of dough, roll into 1-inch-diameter balls and place on ungreased baking sheets, 1 inch apart. With the small end of a melon baler, scoop out the center of the dough balls. Do not scoop all the way through the cookie. (I've found that a melon baller doesn't give as generous of a jam cup as I would like so I tend to form larger shallower holes in my cookies by hand) Place 1/2 teaspoons of jam in the center of each dough ball. Place scooped-out dough back into mixing bowl to use to form more cookies. Bake 22-24 minutes or until light golden brown. Transfer to a cool, flat surface.
Combine all ingredients and serve on a fresh roll, croissant, in pita bread, or on greens. Enjoy! :).
Place the turkey carcass in a large pot then cover with water; bring to a boil over medium-high heat. Reduce the heat to low, cover and simmer for about 1 to 1-1/4 hours. Remove the carcass to a large bowl; set aside to cool slightly (or until cool enough to handle). When the carcass is cool enough to handle remove all the meat from the bones and place in a bowl, then discard the carcass. Set aside about 3 quarts of turkey broth. In another large pot heat 1 cup butter over medium heat. Add in onions, carrots and celery; saute for about 5 minutes or until the onions are tender. Add in garlic and cook for 2 minutes. Reduce heat to low then add in 1 cup flour and crushed chili flakes (if using) to the butter mixture and stir for 1 minute or until blended. Slowly add in about 1 quart of broth; bring to a boil stirring constantly until thickened. Add in half and half cream, uncooked rice and boullion powder, peas or corn and remaining 2 quarts broth; bring to a simmer over medium-high heat. Reduce the heat and simmer for about 30-35 minutes or until rice is tender. Add in the reserved turkey meat towards then end of cooking just to heat through. Season with salt and black pepper. Ladle into bowls and sprinkle with Parmesan cheese if desired.
In shallow pie plate, combine first 5 ingredients. Dip chicken in melted margarine, then in the seasoning mix in the pie plate. Place in a greased baking dish. Drizzle remaining melted margarine& seasoning mix over chicken. Bake at 425 degrees for 15- 20 minutes or until done.
In large saucepan, saute garlic in butter. Stir in the cream and 1 teaspoon parsley. Combine cornstarch and water until smooth; stir into cream mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in parmesan cheese until melted. Toss with linguine; sprinkle with salt, pepper and remaining parsley.
Brown the sausage and green pepper; drain. Take out one tube of crescent rolls, and put into a 9 inch baking dish. Seal perforations. Add meat mixture on top of the crescents then spread the pizza sauce on top. Preheat oven to at 375 degrees. Add the cheeses and put the other tube of rolls on top. Seal those perforations. Bake for 30 minutes or until brown.
Preheat oven to 350. Grease bread pan. Combine dry ingredients (except raisins and walnuts) in medium bowl. In large mixing bowl combine wet ingredients (I prefer to use my Kitchen Aid). Once wet ingredients are mixed, slowly incorporate dry ingredients. Fold in raisins and walnuts. Add to bread pan and bake for 40-45min. or until toothpick inserted in center comes out clean.
Tarts:. In a mixing bowl, beat margarine or butter and cream cheese until thoroughly blended. Stir in flour. Roll rounded-teaspoonsbul of dough into balls. Press evenly into the bottom and up the sides of mini-muffin cups. Fill each pastry with 1 heaping teaspoon of desired filling. Filling:. In a small mixing bowl, beat ingredients together until mixed well. Bake at 325 degree for 25-30 minutes or until pastry is golden and filling is puffed. Cool slightly in pan Remove from cups and cool completely on a wire rack.
Combine OVAL Vodka and vermouth in a cocktail shaker filled with ice. Shake thoroughly and strain into a chilled cocktail glass. Twist the lemon wedge over the glass and run it around the rim.
Add water to a medium saucepan; bring to a boil; gradually stir in couscous. Take pan off of stove burner, cover and let stand 5 minutes. Fluff with a fork; let cool. In a mixing bowl, add the lime juice and next 5 ingredients; whisk to blend. Add in couscous, chopped nectarines, spinach, onion, and chickpeas; toss mixture. Adjust seasoning with salt/pepper if desired. Serve on individual plates; garnish with nectarine slices.
Add butter and sugar to hot milk and stir until butter is melted and sugar dissolved. Cool to lukewarm. Stir in softened yeast, eggs and flour (use more flour if necessary to make a stiff batter). Beat mixture thoroughly, cover and let rise in a warm place until doubled. When light, beat again thoroughly. Grease and flour three 9" cake pans. Fill the pans with dough. Combine soft bread crumbs with melted butter, brown sugar, salt and cinnamon and mix well; sprinkle over tops. Let rise for 20 minutes and bake at a preheated 400F oven for 20 minutes.
Coat a pan with cooking spray, heat and cook the chicken until browned on both sides. Remove from the pan, cool and thinly slice. Preheat oven to 200°C. Coat a flat oven tray with cooking spray. Lay 3 sheets of phyllo together, light spraying between each sheet with cooking spray. Arrange 1/6 of the chicken into the centre of the pastry and top with some cheese, mint and apricots. Roll pastry up to enclose chicken and to form a parcel. Place on the prepared tray. Repeat with the remaining ingredients to make 6 parcels. Bake in the oven for about 20-30 minutes or until golden.
Preheat oven to 350 degrees F. Grease 2, 9x5 loaf pans. Set Aside. In a medium bowl add flour, baking powder, baking soda, cinnamon, ground cardamom, and salt. Mix lightly by hand and set aside. On a cutting board run a chefs knife through the pineapple chunks a few times to cut into smaller pieces. Maybe quartered at most. Pat Dry. Set aside. In a large mixing bowl add pumpkin, honey, oil, peanut butter, eggs, and vanilla. Mix well with a hand mixer until the oil is well incorporated. Add the flour mixture to the pumpkin mixture and mix on low to medium speed just until flour mixture is well blended. Stir in chopped pineapple and raisins by hand. The batter will be thick. Divide batter evenly into 2 9x5 loaf pans. Bake for 50-55 minutes. Cooking times may vary by oven. Loaves are done when a toothpick inserted in the center of the loaf comes out completely clean. My loaves took 55 minutes. Cool in pans on a cooling rack for 30 minutes and then remove loaves to cooling racks to cool completely.
Prick a couple of holes in each potato with a fork. Bake potatoes in a 350 degree oven until soft (if your potatoes are extra big this might take about 1 hour and 15 minutes or more). Let cool for about 20-30 minutes then slice about 1/2-inch off the top off each potato. Carefully scoop out the pulp with a spoon leaving about 1/4-in potato inside the shell. Place the pulp into a large bowl. In a saucepan heat the whipping cream with butter over low heat until the butter has melted; cool for about 15 minutes, then pour over the potato pulp. Add 1 large egg, 1 yolk, 1/2 cup Parmesan cheese (or more if desired) 1 cup grated cheddar cheese and finely chopped green onions. Using a hand mixer beat on high speed until smooth. Add in seasoned salt and black pepper to taste. Place on a baking sheet, then fill each shell with potato mixture. Sprinkle the tops with a small amount parmesan cheese. Bake in a 350 degree F oven for about 25 minutes or until the potato filling is set. Cool completely then freeze. TO SERVE; a day ahead remove from freezer and thaw the potatoes in the refrigerator overnight. Heat in a 300 degree oven until hot. Remove from oven then sprinkle with grated cheddar cheese, then return to oven for 5 minutes until the cheese has melted. The potatoes can also be heated in the microwave on HIGH until hot.
In a saucepan heat the butter and oil then sweat the mushrooms and shallots. Add the stock cube and 1 cup water. Bring to the boil and simmer for 5 minutes. Reduce the heat and add the cream and brandy and heat for 2-3 minutes.
Heat butter in 6 quart stock pot over medium heat. Add onions; cook and stir 6-8 minutes until soft and golden, but not brown. Stir in carrots and potato; cook and stir 5 minutes. Add celery, green beans, zucchini, cabbage and garlic; cook and stir 5 minutes. Add broth, water and tomatoes to pot. Stir in all spices. Bring to a boil over high heat; reduce to low. Cover and simmer 1 1/2 hours, stirring occasionally. Rinse and drain cannelini beans; add to pot along with pasta. Uncover and cook over medium-low heat 30 minutes until soup thickens, stirring occasionally. Remove bay leaf.
Coat a large nonstick skillet with nonstick spray and set over medium heat. In a small bowl, combine all-purpose flour, whole wheat flour, oat bran pecans, baking soda, and salt. In a large bowl, combine molasses and water. Stir in yogurt, eggs, and oil. Pour molasses mixture into flour mixture. Mix just until moistened. Gently stir in blueberries. Pour batter by 1/3 cupfuls into the skillet, making a few at a time. Cook 2-3 minutes, or until bubbly and the edges look dry. Turn and cook 1 minute, or until underside is golden. Serve immediately.