HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook onions in butter until tender but not brown; stir in remaining ingredients. Season with salt and pepper. Cover and cook over low heat until warm. Serves 4.
Preheat oven to 300°F. Place oats and almonds on a baking sheet. Toast in oven for 10 minutes. Set aside. Increase temperature to 325°F. Grease a 9x13 pan. Place raisins, apricots, oats and almonds in TM bowl. Press Turbo 6 times. Tip out and set aside. Place butter, brown sugar, molasses and egg in TM bowl. Mix at speed 4/20 seconds, or until thoroughly creamed. Add all remaining dry ingredients. Mix at speed 4/30 seconds, or until combined. Add vanilla and milk and mix speed 4/20 seconds. Return dried fruit mixture to TM bowl. Mix at Reverse/speed 3/20 seconds. Spread the batter in prepared pan. Bake 30-35 minutes. Cool completely in pan. Cut into 24 bars. Wrap individual bars in plastic wrap. They'll keep for about a week. Or freeze for up to 3 months.
In 2-quart saucepan, heat milk to simmering over medium heat. With wire whisk, stir in cocoa, sugar, chocolate, and vanilla. Heat mixture 3 minutes or until chocolate melts, stirring occasionally. Pour into warm mugs to serve. Variations:. Mexican Hot Chocolate: Prepare Hot Dark Chocolate as above, but add 1 cinnamon stick (3 inches long) to milk in step 1. Coffee-Spiked Hot Chocolate:. Prepare Hot Dark Chocolate as above, but stir 1/4 cup strong coffee(I use decaf) into chocolate mixture just before serving.
Combine the flour with the chili flakes in a resealable plastic bag. A few at a time, put the livers in the bag and shake to completely coat, remove and set aside. Repeat with remaining livers. Heat the oil in a large frying pan. Pan-fry livers for 2-5 minutes each side depending on whether you like them rare or well-done. Remove the livers from the frying pan. Remove the pan from the burner, and wait about 30 seconds for the pan to cool slightly. Add the balsamic vinegar to the pan, return to the heat, and scrape the juices and cooked bits up. Add the butter, and continue to mix well. Return the livers to the pan, coating them with the sauce and warming them through. Serve, and enjoy.
Combine rhubarb, sugar, and pineapple in a 3 qt saucepan. Bring to a boil. Reduce heat and simmer 15 minutes. Remove from heat and stir in jello until dissolved. Pour into jars and refrigerate. Makes 48 tablespoons or 1 1/2 pints.
Bring all ingredients to room temperature (this helps to prevent cracking). MIX crumbs, 3 tablespoons sugar and butter;. press onto bottom of 9-inch springform pan. (using a hamburger press handle works great for this!). Bake at 325°F for 10 minutes. MIX cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Blend in sour cream. mix well Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Do not over mix! Pour over crust. Run a knife through to remove any air bubbles. BAKE 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. 325 °F for a silver springform pan 300 °F if using a dark nonstick pan Crack oven door open slightly and allow cheesecake to temper for about 30 minutes. Run knife around rim of pan to loosen cake;. Remove rim of pan. Refrigerate 4 hours or overnight. (This is a must!). Top with cherry pie filling and garnish, if desired. Variation, 1/3 cup seedless strawberry jam can be dropped in spoonfuls over the batter and cut through the batter several times for marble effect before baking. Variation #2 Cook above recipe and add 10 minutes before bake time ends. Mix 1 cup sour cream, 2 Tbsp sugar, and 1 tsp vanilla together and carefully spread over cheesecake and bake 10 minutes longer. When serving, top with mixed berries! Variation #3 Before serving, melt caramels in the microwave until smooth, stir in chopped pecans in desired and spoon on top of each slice. Variation #4 Before serving, Crush us peanut butter cups press lightly into top of cheescake and drizzle with chocolate syrup. Variation #5 Before serving, Cut cheesecake into cubes if desired, and drizzle with melted chocolate. Refrigerate for chocolate to harden.
Saute the onion & garlic until the garlic is fragrent & the onion is soft. Add the sweet peppers for a minute. Remove from heat add beef and 1/2 cup taco sauce. Spoon about 3/4 cup of the meat mixture down the middle of each tortilla. Sprinkle with 1 tbsp of cheese. Fold the tortilla sides up so they overlap slightly. Place them side by side, seam side down, in a 11x7 baking dish. Spoon the remaining Taco sauce over them. Spoon the sour cream in a line down the middle. Sprinkle with the remaining cheese. Bake in 350F degrees oven for about 30 minutes.
Line a 8-inch pan with foil, with ends extended over the sides of the pan. Grease the foil. Place graham crackers on bottom of the pan, cutting if needed to fit. Microwave the caramel bits with the milk on high for 2 minutes or until completely melted stirring every 30 seconds. Pour over graham crackers, top with peanuts, marshmallows and pretzels. Drizzle with chocolate. Refrigerate for 1 hour; use foil handles to lift out of pan before cutting into bars.
Combine all of the brine ingredients and bring to a boil, then cool. In a huge plastic roasting bag (do NOT use a garbage bag), place the beef brisket, the cooled brine, and the 4 garlic cloves. Make sure that all of the meat is covered by the brine (cutting the brisket in pieces if you need to), tie off tightly, place in a pot large enough to hold it all, and refrigerate for 6 to 7 days, turning occasionally. After the 6 to 7 days, remove brisket from the brine and discard the brine. Rinse the meat thoroughly, then place in a Dutch oven or other large pot and add enough water to come up 2/3 to 3/4 of the way up the side of the meat. Add the rest of the Simmering Liquid ingredients (peppercorns, mustard seeds, allspice, cloves and garlic), bring to a boil and skim off any foam. Reduce heat to a low simmer and cook, covered, for at least 3 hours, but 4 hours doesn't hurt anything. Meat will be SO tender and delicious!
Soak the dried black turtle beans in the water for several hours or overnight. Cook the soaked beans in fresh water to cover for 1 1/2 - 2 hours until tender. (Cook fresh favas until just tender). Drain the cooked beans while they're still hot and toss them with the olive oil, garlic and lemon juice. The warm beans will readily absorb the flavors. Add plenty of salt and black pepper to taste. Stir in half of the tomatoes and parsley. Taste the ful. It should be lemony and garlicky, not bland. Add more lemon if necessary. Turn the ful into a warm serving bowl and top it with the rest of the tomatoes and parsley and garnish it with lemon wedges and hard-boiled eggs if you like. Serve warm, but can also be served chilled or at room temperature.
In a large lidded pot or dutch oven, heat oil on medium heat. Add garlic, celery, green bell pepper, onion, 1 tbsp of the cajun seasoning, chicken, and sausage. Cook for about 5 minutes, until chicken is mostly cooked (or well-heated if you are using canned chicken). Add rice and saute for 1-2 minutes. Add broth, Worcestershire sauce, and remaining 1 tbsp Cajun seasoning; bring to a boil. Cover, reduce heat to simmer for 20 minutes. Remove lid and let set for 5 minutes before serving.
Preheat oven to 375 degrees. Drain and rinse the garbanzo beans. Put in a medium sized bowl and smash with a fork. Add the rest of the ingredients and mix well. Form into small balls, about 1 1/2 inches in diameter and slightly flatten. Place onto an oiled baking pan. Bake for 15 minutes on each side, until nicely browned (since it's baked, only the part actually touching the pan will be browned and crispy). Serving suggestion: Stuff in mini pita pockets with hummus, tahini sauce, tomatoes, lettuce and/or cucumber.
Combine 2 cups flour, yeast, custard mix and salt in a large mixing bowl. Mix well. Heat milk, water, and 1/4 cup butter in saucepan until warm (120° to 130°, butter need not be melted). Add milk mixture and eggs to flour mixture. Blend at low speed until moistened, then for 3 minutes at medium speed. By hand, stir in enough remaining flour to make a firm dough. Knead on floured board until smooth and elastic (5 to 8 minutes). Place in greased bowl, turning to grease top. Cover and let rise in warm place until doubled in bulk (about 1 hour). For filling, combine 1/2 cup sugar and 1 tablespoon cinnamon, and set aside. Punch dough down and divide into two parts. On lightly floured surface, roll each half to a 14 x 7 inch rectangle. Spread each with 1 tablespoon softened butter and sprinkle with sugar and cinnamon filling. Roll up tightly, pressing dough into roll with each turn. Pinch ends and edges to seal. Place in greased 9 x 5 inch loaf pans. Cover and let rise in warm place until doubled in bulk (about 1 hour). Bake at 375° for 35-40 minutes. Brush tops with melted butter and sprinkle with mixture of 1 1/2 tablespoons of sugar and 1 teaspoon of cinnamon. Remove from pans and cool on rack.
Combine vegetables, soup, 1/2 cup swiss cheese, sour cream, pepper & 1/2 can of french fried onions into 1 quart casserole. Bake covered at 350 for 30 minutes. Top with remaining cheese and onions. Bake uncovered 5 minutes longer. YUM!
Mix 2 Cups Crushed Graham Cracker and melted Butter. Press into a 9 x 13 pan. Freeze. Mix Pudding and Milk, blend in softened Ice Cream. Pour into pan and freeze until set. Spread with whipped topping. Mix the crushed Butterfingers and 1/2 Cup of crushed Graham Cracker and sprinkle over the cool whip. Freeze.
Process first 5 ingredients in a food processor or blender until smooth; chill. Preheat grill to medium-high (350° to 400°). Combine ground chuck, onion, and salt; shape into 12 (4-inch) patties. Fold cheese slices into quarters; top 6 patties with folded cheese slice. Cover cheese with remaining 6 patties; pressing to seal edges. Grill patties, covered with grill lid, over medium-high heat 5 minutes on each side or until done. For grown-up servings, serve burgers on buns with 2 tablespoons guacamole, 1 tablespoon mayonnaise mixture, and desired toppings. For plain servings, serve burgers on buns without the guacamole and mayonnaise mixture.
Mash garlic to a paste with a pinch of salt, put in a small bowl and whisk in lemon juice. Let sit for 10 minutes and then whisk in olive oil. Using a mandoline or sharp chef's knife, cut squash into very thin ovals (1/16 inch thick). Put into a medium bowl and toss with 2/3 of the vinaigrette. Season with salt and pepper. Combine Arugula, parsley, chives and capers in a separate bowl, season with salt and pepper, and toss with just enough vinaigrette to lightly coat. Layer about 1/3 of squash in a shallow bowl or platter, scatter 1/3 of arugula mixture on top and sprinkle with 1/3 of the grated Parmesan. Repeat layering two more times. For garnish, shave long strips of Parmesan with a vegetable peeler onto the salad. Serve immediately.
Saute the mushrooms in the olive oil in a medium sized pan for 4-5 minutes. Add the shallots and garlic and cook for an additional 2 minutes. Add the chopped herbs. Add the white wine and reduce until the liquid is evaporated. Season with salt and fresh ground black pepper and set aside. Butter one side of each slice of bread. Place the butter side down on four slices of the bread in a large non-stick fry pan at medium-low heat. Divide the mushrooms into four and place them evenly on the four slices of bread. Top the mushrooms with the Brie and cover with the other slices of buttered bread. Cook for 3-5 minutes or until golden brown; then turn and cook on the other side for an additional 3-5 minutes. Cut and serve immediately.
Season beef on both sides with salt and pepper. Brown beef on both sides in oil in skillet. Place beef in the bottom of the crock pot. Top beef with vegetables. Stir together tomatoes with their juice, and the gravy. Pour tomato/gravy mixture over all. Cook on low for 7-9 hours.
Cream margarine and cream cheese in bowl. Blend in flour and salt. Chill for 2 hours to overnight. Roll dough on floured surface. Cut with biscuit cutter. Spoon apple filling; seal edges with fork. Place on baking sheet. Mix egg white and 1 T. water. Brush over empanadas. Sprinkle with mixture of cinnamon and sugar. Bake at 350 degrees for 15 minutes.
Peel & section oranges using a sharp paring knife or serrated knife. (To do this, 1st cut off the polar ends of the peel & then slice the peel off the sides. W/a gentle sawing motion, cut in 1 side of the membrane & out the other, releasing ea orange section in a bowl. Squeeze all excess juice from the remaining membrane into the bowl as well & pick out seeds, if necessary.) Discard membrane. Drizzle honey & sprinkle cinnamon into the orange slices. Stir gently to mix, cover & set aside till serving time. Just b4 serving, toss greens in a lrg bowl w/onion, radishes & olive oil. Season to taste w/salt & freshly ground pepper. TO SERVE: Bring orange sections, tossed greens & walnuts to the table in separate containers. Let ea person assemble his or her own salad by piling some greens on a plate, spooning over some oranges-au-jus & sprinkling a few walnuts on top.
Combine pasta, shrimp, walnuts, salad dressing, mayo, olives and onion in large bowl; toss gently to coat. Cover; refrigerate at least 2 hours. Serve over lettuce. Garnish with grapes and lemon peel.
The meat may be cubed as you wish, we usually cube 1 1/2" to 2". I pay the butcher to cut for me. Mix all ingredients except meat in large bowl. You may skewer meat to marinate if desired or skewer before cooking. I prefer to skewer ahead of time. Marinate at least 8-10 hours but may marinate for up to 3 days. Turn often to make sure that all the meat gets equal time in marinade. Cook on grill to desired doneness. May be doubled, tripled, etc. Have around 1/2 lb meat per person.
heat oil in an ovenproof pot over medium-high heat. Season chicken wih salt and pepper. Working in batches, brown chicken on all sides, and remove to a plate. Add the bacon, onion, carrots, garlic and herb paste to the pan. Saute for 10 minutes or until softened. Add the chicken, beans, tomatoes, broth and half the parsley. Bring to a boil and simmer for about 15 minutes. Divide evenly between two 12-cup foil pans. If serving right away, cover with foil and bake for 30 minutes. Uncover, bake 15 minutes longer. Sprinkle with remaining parsley and serve.
Preheat oven to 350 degrees. Bake pizza crust on a 9x12 cookie sheet (one with sides) for 10 minutes. Let cool. Cream together cream cheese, miracle whip, and dressing mix; spread on cooled crust. Add veggies on top, then top with shredded cheese. Cover with plastic wrap and press down to ensure everything gets a good hold into the cream chees mixture. Cool in frig for at least an hour. Enjoy!
For the chicken: Preheat large saute pan on medium-high 2-3 minutes. Place flour, seasoned salt and a dash of garlic powder in zip-top bag. Add chicken; seal tightly and shake to coat. Place olive oil and butter in pan; swirl to coat. Place chicken in pan and cook 4-5 minutes, turning occasionally or until chicken begins to brown. Stir in capers. Pour lemon juice over chicken. Stir in Alfredo sauce and reduce heat to medium-low; simmer 6-8 minutes or until thoroughly heated.
Also required: 1 large coffee mug. Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using). Add vanilla extract, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired. EAT! (can serve 2 if you want to feel slightly more virtuous).
Heat all ingredients in a pot and pour into warm mugs. Sprinkle cinnamon on top and garnish with cinnamon stick.
Chop 1 clove of the the garlic, lemon and 1 tablespoon of parsley to make a rough paste. Set aside. Mince remaining clove and mix with coriander, cumin, cinnamon, and pepper. Heat oil over medium then add chicken and brown for 4 minutes. Set aside on a plate. Again on medium, add onion and spices (not paste) and stir constantly for 2-3 minutes. Add tomatoes and lemon juice and scrape up the bits. Bring to a simmer then return chicken pieces and cook for 5 minutes. Add zucchini, olives, remaining lemon zest and parsley. Reduce heat to low, add paste, cook covered for 10 minutes until chicken is cooked through. Lightly season with salt and pepper.
Preheat your oven to 350°F Grease some of your cookie sheets. Cream shortening and sugars in a bowl. Add eggs, vanilla, water to the mixture. Beat until *fluffy*. Mix flour, baking soda, salt, cinnamon in *another* bowl. Add to first mixture *a little at a time* until a dough is formed. Mix in your oatmeal and candy. Spoon onto your cookie sheets. Flatten cookies *slightly*. Bake for 10-12 minutes or until *lightly browned* all over. Don't forget to turn off your oven.
Stir together flour, oats, brown sugar and soda. Cut in butter until mixture is crumbly. Pat 2/3 of crumbs in the bottom of an ungreased 13x9x2-inch baking pan. FOR FILLING:. In a saucepan combine sugar and cornstarch. Stir in 2 cups raisins and 1 cup water. Cook and stir till bubbly. Spread atop crumb mixture. Sprinkle with remaining crumb mixture. Bake in a 375F oven for 25-30 minutes. Cool on wire rack. Cut into bars.
In a medium saucepan, combine the butter, green onions and yellow onion. Sir in salt and pepper. Add the bottle of good red wine and the two pounds of mushrooms. Stir in the garlic. Simmer, covered for 30-40 minutes.
Preheat oven to 350F (180c). Cut off the top of bread and save it for the lid. dig out pieces bread and save for dipping. Cook the bacon till crispy and put aside. Mix sour cream and cream cheese till soft. Add rest of ingredients. Place mixture in hollowed out bread. replace lid. Wrap in foil with shiny side inches. Bake for 1 1/2 hours till dip is warm inside. Have bread for dipping and whatever vegetables.
Pick stems off sage leaves, wash and dry. Heat vegetable oil in a small saucepan until very hot and deep-fry sage leaves for 10-15 seconds. Drain on paper towel and set aside. Pound veal until very thin. Lay slices of prosciutto and sage leaves on 3 of the slices of veal. Lightly salt and pepper. Top with the other 3 slices of veal. Press together. Cut each envelope into 3 even squares. Heat olive oil and 1 tablespoon of the butter in a saute pan. Place the saltimboccas into the flour, dredge on both sides and pat off excess. Place in very hot saute pan and cook about 1 minute. Carefully turn over and cook the other side until the veal is cooked through and lightly browned. As the saltimboccas are finished, place on a warm plate. When they are all cooked, add wine and chicken stock to deglaze the pan. Boil until reduced by half and add butter. To serve, spoon a little of the sauce over each saltimbocca.
Add sliced ginger to a ziplock bag and add salt. Shake well to coat ginger. Place bag in the refrigerator for 3 hours or overnight. Remove ginger from bag and place in a jar with tight fitting lid. Add vinegar, water and honey to a small pan. Simmer for 5 minutes, stir frequently. Let cool for 5 minutes. Pour into jar with ginger. Close jar and store in refrigerator for 3-5 days. Enjoy.
heat dressing in saucepan on medium heat. add sausage and cook 8-10 minutes, stirring occasionally and breaking up sausage. add broth, veggies, beans and tomatoes. bring to boil. stir in macaroni. reduce heat to medium & simmer 8-10 minutes. ladle into 8 bowls and top with cheese.
In a large, heavy saucepan, heat olive oil over medium heat. Saute' celery, carrots, garlic and onions in oil about a minute. Add water and let vegetables steam another minute. Stir in chicken broth & tomatoes and bring to a boil. Reduce heat and simmer 3 to 4 minutes or until vegetables are tender. Add chicken tenders. Stir in cannelloni beans and their liquid, return to simmer and cook, stirring once, another 7 minutes. Stir in ditalini, return to a simmer and cook an additional 3 minutes. Serve hot garnished with Parmigiano cheese.
Prepare chocolate crust. Set aside.' Beat cream cheese until smooth. Gradually add sugar, mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth. Melt chocolate with cream over boiling water, stirring until smooth. Add to cheese mixture, blending well. Add sour cream, salt, coffee liqueur and vanilla, beating until smooth. Turn into prepared pan. Bake in center of oven at 350 for 45 minutes or until sides are puffed. Center will be soft but will firm up when chilled. Turn oven off; leave door ajar. Allow cake to cool in oven for 45 minutes. Cover and chill for 12 hours. Remove sides of pan. Whip cream. Flavor with sugar and liqueur. Garnish with mounds of whipped cream and chocolate leaves. Chocolate Leaves: Melt 1oz chocolate. Brush real leaves with chocolate. Freeze until firm. Peel off. Freeze until needed.
Combine pear slices, sugar, lemon juice, butter, salt and mace in a saucepan. Cook over medium heat for 8 minutes. Lift pears out with a slotted spoon and place in pie shell. In a small bowl mix cornstarch and water until smooth. Add to mixture in saucepan. Cook, stirring until thick. Pour mixture over pears and place pie on a baking sheet. Bake 350 degrees for 30 minutes. Mix strusel topping with a fork until crumbly. Sprinkle on top of pie and bake an additional 10 minutes until lightly browned.
Preheat oven 350°. Arrange tomatoes in roasting pan, then drizzle with olive oil. Add garlic and thyme. Season, if desired, with salt and pepper. Roast 15 minutes or until tomatoes are tender and start to burst. Toss arugula with Wish-Bone(R) Italian Dressing in large bowl. Arrange arugula on serving platter, then top with tomatoes and bocconcini. Garnish with basil leaves. Season, if desired, with sea salt and pepper.
MIX batter ingredients in a pre-sprayed 9-1/2 inch deep dish pie plate. Combine Cinnamon Sugar Topping Ingredients in a small bowl and set aside. Stir together corn syrup, brown sugar and butter in a small bowl. Add pecans and mix well. TOP batter evenly with cinnamon sugar topping. Spoon the caramel pecan topping evenly over the batter. BAKE by placing in a COLD oven; set temperature to 350°F Bake 25 minutes, until lightly browned and firm in center. Cool slightly; serve warm.
Mix all the ingredients together in a bowl. Serve on a bed of greens for low carb. Or serve with bagel chips or on your favorite bread.
Rehydrate TVP if needed. Spray or oil a large pot. Chop the onion, hot peppers (if using- it is best to wear rubber gloves when cutting the hot ones!), and garlic and add to the pot. Chop remaining vegetables, add to pot and brown lightly. Add remaining ingredients; stir well and simmer at least 15 minutes. Taste (This is important!) Adjust spices to taste. Simmer an additional 15 minutes or so. Serve with garlic bread, toast, or on rice.
Place a pork chop between 2 layers of plastic wrap on work surface. using a meat pounder, pound to 1/4 in thickness. Repeat with remaining pork chops. Transfer to a nonmetal container. Add balsamic vinegar and oil. marinate, covered, in the refrigerator 15 minutes. Meanwhile, heat a grill or grill pan to med-high heat. Remove pork from marinade; season with salt and pepper. Grill until cooked through and browned on both sides, about 1 minute per side. Serve hot, garnished with basil and tomatoes.