HumbleIntelligence/food-ner-1-Million huggingface dataset:
Scramble fry ground beef til no pink is left. Rinse in seive under hot water.Set aside. Combine all 6 ingredients for hashbrown crust.Mix well. Press firmly in a greased 12 in pizza pan, forming a rim around the edge. Bake in 450 oven for 20 -25 minutes or until golden brown on the bottom. This is important to have the crust browned well probably closer to 25 minutes. Add oil to frying pan on medium heat add onions and mushrooms saute and stirring frequently, until browned. Stir in chili sauce, chili powder and ground beef. Spread over crust. Sprinkle with cheese. Bake 5-6 minutes or until hot and cheese is melted. May also top this pizza with ham or pepperoni.Or half mozzarella and half cheddar cheese.
In a bowl, combine the parsley, oregano, red pepper and salt, then. spread this mixture onto both sides of the snapper fillets, pressing it in. lightly. Heat the olive oil in a saute pan until very hot, then briefly saute. the fish on both sides. Add the garlic to caramelize. Transfer the fish to a. preheated 425 degree oven for 7-8 minutes. In the saute pan, combine the tomato, wine and fish stock, heating until it. bubbles. Serve the fillets on warmed dinner plates, with a generous 1/4 cup. of sauce ladled over each side.
Rolls: Mix lukewarm water, yeast, and honey, stir to dissolve, and set aside. Heat milk over medium heat until almost boiling. Remove from heat and stir in the shortening to melt it. Allow to stand 5-10 minutes to cool to lukewarm. In a large bowl, mix milk (with shortening), salt, and 3 cups flour, then add yeast mixture. Beat thoroughly. Tent with a damp cloth and let rise 20 minutes in a warm place. It will be thick liquid at this stage, like pancake batter. Beat the eggs slightly. Add eggs, granulated sugar, 4 cups more flour, and 1 T. orange zest; mix thoroughly, then coat with flour and turn onto a floured board. Knead, sprinkling just enough flour to keep it from sticking, until dough ball can be handled without sticking to hands. Ball and return to bowl. Tent again and let rise another half-hour. Turn onto the board again, knead a little more, and divide in half. Flour surfaces and roll out each half, one at a time, to about 12x18 inches. Spread each with half the melted butter. Sprinkle half the brown sugar over the surface followed by pecans. (You can also add raisins, walnuts, and/or hazelnuts, and vary the amount of brown sugar.) Sprinkle with cinnamon. Starting from the long edge, roll up the sheet of dough with the sugar, cinnamon and nuts inside. Work the roll into a long uniform shape. With a sharp buttered knife, slice the roll into fifteen equal sections. Arrange them, spiral up, in five rows of three, in a greased 9x13 pan. (A little space between them is OK.). Tent and let rise until they fill the pan, about half an hour or somewhat more. Heat oven to 400°F. Bake in center of oven 22 minutes or until desired golden brown on top. Frosting: While rolls are baking, melt butter over medium-low heat. Add orange juice directly to pan. Start adding powdered sugar about a cup at a time, beating with the mixer until sugar is all mixed inches. Remove from heat. Add orange zest and mix well. Quickly spread on rolls as soon as they are out of the oven.
Mash the cream cheese and cream it throughly. Beat in the onion, parsley, chives and lemon juice. Mash the sardines and beat into the cheese mixture. Correct the seasoning. Sprinkle with paprika. Plate with additional parsley and lemon wedges. Serve on crackers, biscuits, or bread.
Heat oven to 400 degrees F. Sprinkle fish with teaspoon salt and pepper. Place fish in glass baking dish. Cut one half onion into thin slices. Cut 4 thin slices from half of lime. Arrange lime and onion slices on each fillet. Bake fillets 12 to 15 minutes, or until just cooked. Meanwhile, peel and remove white pith from oranges; cut into segments, then cut each segment in half. Transfer orange pieces to small bowl. Mince remaining onion half and squeeze 1 tablespoon lime juice from remaining lime half; add to orange pieces with avocado, jicama, cilantro, jalapeno, and remaining 1/8 teaspoon salt. You can make this sauce earlier in the day and keep it refrigerated until dinner. Serve with baked fish.
Preheat oven to 350 degrees F. Grease 8 X 8 baking pan. Measure drained and rinsed beans to make sure you have 1 3/4 cups. You may use canned or home-cooked beans, any white variety. Place drained beans and all other ingredients, except chocolate chips and nuts, into food processor ; process just until smooth, but not fluffy. Pour batter into prepared baking pan. Sprinkle chocolate chips and nuts over top. Bake for 30 minutes, until firm in the center and golden brown all over top. Center should spring back when touched lightly. Cool completely before cutting into 12 bars. Store in refrigerator.
Combine spinach, onion, eggs, milk, cheese, salt, and pepper. Turn into 9x5x2" loaf pan; top w/ buttered crumbs. Bake at 350 degrees for 20 minutes or til knife inserted halfway between the side of the pan and the center comes out clean.
Preheat oven to 425 degrees. Reduce the consomme and wine to 1 Cup over high heat cooked with the bay leaf and garlic. Put the shells in a colander and pour the warm water over them and drain well. Place shells in a shallow casserole dish large enough to hold all shells in one layer. Put a dab of snail butter in each shell. Simmer the snails briefly in the hot reduced consomme-wine mixture. Place snail in each shell and cover with remaining snail butter. Pour wine-consomme mixture in the bottom of dish holding the shells. Place in the oven and cook for a few minutes, just long enough to get the snails piping hot. Serve hot with bread for dipping.
Combine cumin seeds, peppercorns and coriander seeds in heavy med. skillet. Stir over med. heat until fragrant and toasted, about 8 minutes. Cool slightly. Finely grind toasted spices in blender. Transfer to small bowl. Mix in sugar and salt.
Place bean mixture into a large bowl and cover with water by a couple of inches. Soak 8 hours or overnight. Alternately, put them in a pot and cover with water by a couple of inches. Bring to a rapid boil for 3 minutes. Cover, turn off heat and let sit for one hour. Drain water and rinse. Place soaked bean mixture in a large pot or Dutch oven with 1 quart of the water, the pork hocks, thyme sprigs, bay leaves, and crushed red pepper. Bring to a boil, cover partially. Reduce to a simmer and let cook until beans are just tender, 1-11/2 hours. If using lentils, they will mostly disintegrate and thicken into the liquid. If soup seems too thick, add some more of the water. Add onion, celery, garlic, and paprika to the pot. Stir in, then continue to simmer very gently for another 15 minutes. Stir in greens and continue cooking another 5-10 minutes. Turn off the heat. Fish out the hocks with a long pair of tongs or a skimmer. Go ahead and remove the thyme stalks and bay leaves while you're at it and discard them. Set aside the hocks for a few minutes, until cool enough to handle. Pick the meat from the bones and add the meat back to the pot. Season to taste with salt and pepper. Stir in the vinegar. Serve!
Preheat the oven to 350 degrees. Coat a 12-cup muffin pan with cooking spray. Line each cup with a wonton wrapper. Coat each wrapper with cooking spray. Place a second wrapper diagonally on top of each of the first ones, making sure that the points of the wrappers form sides to the cup. Coat the second wrapper with cooking spray. Bake for 10 minutes or until golden brown. Cool on a rack. Remove from the pan. In a medium bowl, combine 1 cup of the berries, the yogurt, and all- fruit spread. Gently toss to blend. Evenly divide the yogurt mixture among the cups. Top with the remaining 1/4 cup berries.
Bring all of the ingredients in the dressing to a boil. Stir occasionally until the sauce has thickened. Taste the sauce and add salt/sugar as necessary: the sauce should be sweet/sour. Place the shrimp in the sauce and allow to simmer. Cook the asparagus. The time for this will vary depending on how thick the asparagus is. For tiny asparagus, 2-3 minutes. Add the asparagus to the shrimp. Take this mixture off of the heat and allow to cool. Mix together the shrimp/asparagus/dressing, lettuce, peaches, pineapple, and cucumber together, and serve in the hollowed out pineapple halves.
Place the tea and the rose petals at the bottom of the teapot. Boil the water and pour the water into the teapot. Let the tea brew for 3 to 5 minutes, depending on your taste. Strain into a cup, and add sugar, if desired.
Glaze: Mix all ingredients and set aside. Meat loaf: Heat oven to 350°F. Heat oil in medium skillet and saute onion and garlic about 5 minutes. Set aside to cool. Mix eggs with thyme, salt, pepper, mustard, Worcestershire sauce, pepper sauce and milk. Add egg mixture to meat in large bowl, along with crackers, parsley and cooked onion and garlic. Mix until mixture does not stick to the bowl, if mixture sticks to bowl add milk by tablespoons until it does not stick. Shape into loaf. Place on foil lined pan, for easy clean-up. Brush with half the glaze. Arrange bacon slices crosswise over the top of loaf overlapping, tucking in bacon ends under loaf. Bake until bacon is crisp and internal temperature registers 160°F, about 1 hour. Cool at least 20 minutes. Simmer remaining glaze over medium heat until slightly thickened. Slice meatloaf and serve with extra glaze.
shake can of coconut milk well to incorporate the "cream" that solidifies at the top of the can. Combine with the rice milk in a heavy-bottomed pot on medium-high heat. Stirring occasionally, bring to slow boil. turn heat to lowest setting and let simmer, stirring occasionally until liquid has reduced by half. cooking time is very approximate. Measure evaporated milk as needed to ensure it has reduced sufficiently. When finished, pour into a container and allow to cool to room temp before covering and placing in the fridge. Once cooled, the mixture will separate. That is easily remedied by whisking just before use and does not affect taste or outcome. Perfect for making ahead and will keep 2-3 days refridgerated.
Preheat oven to 350 degrees. Melt butter on medium low heat in large skillet. Add tabasco sauce. Add chicken and cook until done. Reduce heat to low and simmer until sauce reduces a bit. Place chicken in baking dish including the sauce. Sprinkle with parmesan cheese. Cover with mozzarella cheese. Place uncovered in oven for 20-25 minutes or until cheese is browned.
Preheat oven tp 350 degrees. Cook sausage in skillet, remove sausage to keep warm. Add onion, okra, rice and bell pepper, if using. Add sausage back to skillet to combine all ingredients thoroughly. Bake in oven at 350 degrees for 10-15 minutes.
Mix together milk, cream, mustard, honey, and flour. Add egg yolks. Slowly bring to a boil over medium heat, stirring constantly. Serve warm, or cold. Cover the sauce with a layer of saran wrap to prevent a skin from forming if you will be serving it later. I made it several hours before needed, stored in the fridge, and reheated it in the microwave.
Combine ketchup, brown sugar, liquid smoke and garlic powder in a bowl. Let sit for a few minutes, stirring occasionally so the sugar dissolves. Use right away or store covered in the refrigerator.
After mashing the cooked sweet potato, mix in the butter, onion, milk, cinnamon, salt and pepper to taste. Separate the egg whites from the yolks. Beat them separately. Fold the egg yolks into the mashed potato followed by the egg whites. Place mixture in a greased baking dish. Brush the top with butter and bake in the oven with the dish placed in a pan of water for 30 to 35 minutes at 325°F.
Combine the liquids and spices in a glass or plastic container with a tight fitting lid. Beat the mixture with a fork or a whisk until it starts to thicken. Add the vegetables, put on the lid, and shake several times. Allow the salad to rest in a refrigerator for at least 20 minutes, but no longer than one hour.
Brown onion in 1 tablespoon of butter. Add all the ingredients, including the onion into a pot or crockpot. The original recipe said to simmer meatballs (I use about 50 frozen meatballs)in sauce for 2 hours, however I have simmered them in a crockpot all day. For a party, I put all the ingredients, including the meatballs in the crockpot and put it in the refrig. overnight. The next day, I plug in the crockpot, stir once in a while and enjoy!
In a medium bowl, cream together the butter and sugar. Stir in the egg and. sour cream. Stir in the baking soda and salt. Gradually add the flour until. the dough becomes difficult to stir. Turn the dough out onto a floured. surface and knead until dough is no longer sticky. Roll the dough one-fourth. to one-half thickness. Cut into desired shapes. Place cookies 1 and a half. inches apart on ungreased cookie sheet. Bake 8-10 minutes at 350 F degrees. Cookies should be lightly browned at the edges. Remove from cookie sheets to. wire racks.
For the tea:. Place water in a medium pot and bring to a simmer over high heat. When water simmers, remove from heat, add tea bags and mint, cover and let steep for 10 minutes. Once tea has steeped, discard tea bags, add sugar, and stir until sugar is completely dissolved. Let tea cool to room temperature, then place in the refrigerator to cool completely, about 2 hours. To serve:. Once tea is cold, remove mint and stir in lime juice. Taste and adjust with more lime juice or sugar as desired. Serve over ice with a sprig of mint and a wedge of lime.
In a small bowl, combine quinoa, oil, honey and salt. Spread in a single layer on a baking sheet lined with parchment paper. Bake at 375 for 11 to 13 minutes, stirring occasionally until quinoa is crisp. Transfer to a plate and allow to cool. Transfer to an airtight container and use within one month.
Combine the avocado, lime, mayonnaise, sour cream, worcestershire sauce, and season salt in a food processor and process until smooth. Transfer the dressing to a large bowl and fold in the chicken, celery, and dried cranberries until well-combined. Chill in the refrigerator at least 1 hour before serving.
Heat oil in a 6 qt heavy pot over med heat until it shimmers. Cook garlic with red pepper flakes, stirring until pale golden, about 1 minute. Add onion, celery, carrots and 1/2 tsp salt. Cook stirring occasionally until veggies are tender, about 6 minutes. Add tomatoes (with their juice), water, wine and squid. Simmer uncovered 10 minutes. Stir in chard and briskly simmer, covered, until squid are tender, about 1 hour. Adjust seasonings. Serve with Crusty Italian bread.
Preheat oven to 350°F. Cover celery with salted water, bring to a boil, and simmer until tender, about 15 minutes. Drain well. Layer celery, ham and cheese in a well-greased 2-quart casserole. Melt the butter in a skillet over low heat. Stir in flour. Gradually stir in broth and cream. Cook, stirring constantly, until smooth and thick. Add salt and pour mixture over mixture in casserole. Top with bread crumbs. Bake until top is browned and mixture is bubbly, 25-30 minutes.
preheat oven to 350. cream butter, peanut butter, and sugars in a mixing bowl. add eggs one at at time, beating each well. beat in baking soda, honey, and vanilla. combine oats, m&m's, chips, and peanuts in a separate bowl. stir oat mixture into wet ingredients. drop tablespoon sized balls of dough onto a cookie sheet about 2 inches apart. (you may want to flatten them slightly with your palm for a more uniform shape). bake for 10 minutes, or until lightly browned. let cool for 1 minute, then transfer to a wire rack.
Grease 8 inch pan. Bring to rolling boil: sugar, milk, butter, and salt- stirring constantly. Boil 6 minutes, stirring occasionally. Remove from heat and stir in till well blended: marshmallow, nuts, and vanilla. Blend 2 cups of hot mixture and semi-sweet chips. Stir until smooth. Pour into pan. Add milk chocolate chips to remaining hot mixture. Stir until blended and spread evenly over first layer. Chill about 4 hours.
Caramel:Microwave sugar and water on high for 6-8 minutes. Pour equal amount of caramel into each mould and set aside. Custard:Beat together eggs and sugar. Stir in milk. Strain into moulds. Microwave on medium 10-12 minutes. Allow to stand for 10 minutes. Turn out when cold.
Mix breadcrumbs with 1/3 cup parmasan. Dip veal in egg, then breadcrumbs. Brown in hot oil. Place in 8in baking dish. Saute onion in skillet, add salt,pepper,italian seasoning,and tomato sauce. Top veal with mozzarella. Pour tomato mix over all. Sprinkle with 3 T parmesan. Bake at 375* for 30 minutes, or until bubbly.
Melt oleo in large non-stick skillet. Add onion, celery, and carrots. Saute until onions are transparent and carrots are crisp tender, about 5 minutes. Add peas and cook one minute more until peas are thawed. Push veggies to one side of skillet. Scramble eggs in empty side of skillet after the oleo spreads from veggies. Mix eggs into veggies and season with pepper. then put in small amount of rice and then. Add soy sauce. Then slowly mix in rice by the spoonful until all rice is added and all ingredients are well blended. Fry until steamy hot stirring often.
Cake: Grease and flour the bottom of a 9 x 13-inch pan. Mix together the oil, eggs, sugar and vanilla extract. Sift the dry ingredients; add to mixture. Add remaining ingredients. Bake at 350' for 45 - 50 minutes (or until an inserted toothpick comes out clean). Frosting: Beat oil and vanilla extract into cream cheese. Add powdered sugar. Beat until light and fluffy.
Grease and flour-dust a 4 1/2 by 8 1/2-inch loaf pan; preheat oven to 350°. In a large bowl, stir together flour, sugar, baking powder, and salt; in a small bowl, beat eggs with milk, oil and lemon peel. Add egg mixture to flour mixture; stir just until blended and spread batter in prepared loaf pan. Bake until a wooden pick inserted in the center comes out clean, about 45-50 minutes; meanwhile, prepare lemon glaze. Using a long wooden skewer, poke numerous holes in hot bread, piercing all the way to the bottom. Slowly drizzle hot glaze over bread; let cool in pan on a wire rack for 15 minutes then remove from pan and let cool completely on rack. Lemon Glaze: In a small pan, combine lemon juice and sugar; stir over medium heat until sugar is dissolved.
Preheat oven to 450 degrees Fahrenheit. Add onion soup mix, potatoes, and olive oil or vegetable oil, in a large bowl. Stir to coat. Put potatoes on a large baking sheet. Bake for 40 to 50 minutes, stirring occasionally, until potatoes are tender and golden brown.
Preheat oven to 425°F. Generously grease 12 muffin cups or line with papers. Combine flour, sugar, baking powder, and salt in a large mixing bowl. Whisk to blend thoroughly. In a separate bowl. whisk milk, egg, melted butter, and almond. Make a well in the center of dry ingredients and pour in the egg mixture. Blend with a wooden spoon until a moist, lumpy batter is formed. Stir in plums. Spoon into prepared cups and bake for 20 to 25 minutes, or until a wooden pick inserted in center comes out clean. Cool on a rack for 5 minutes, then remove to a rack to cool completely.
In large bowl, mix potatoes and the 4 diced eggs. Add celery, onion,and relish. In small bowl mix mayo, sugar, vinegar, milk, celery seed and garlic salt. Slice remaining egg over potato salad and sprinkle with paprika.
Combine first 5 ingredietns. Form into balls. Place in shallow pan. Combine sauce ingredients. Pour over balls. Bake at 250 for 2 hours. Baste every 30 minutes.
Preheat oven to 350 degrees. Brush the sides of a 9x13 inch dish with the melted butter. Pour the cream into a large bowl. Slice the potatoes into 1/4 inch slices preferably with a mandolin or food processor and place them in the cream as you slice them. Remove half of the potatoes from the cream and layer them in a prepared pan. Sprinkle with the garlic, half of the gruyere cheese and all of the rosemary. Season the top lightly with season salt and pepper. Layer with the rest of potatoes and top with the remaining cheese. Place the dish on a baking sheet and place it in the oven. Bake until the top is golden brown and the potatoes are tender about one hour.
Cook ground beef with onion and celery until onion is clear and meat is no longer pink. Add the refried beans, corn, tomato sauce and taco seasoning and simmer while you are making the crepes. Mix together the crepe ingredients. Use 1/4 c crepe mixture and fry in small amount of hot oil in a small skillet, tilting the skillet to make a thin crepe. Fry only until lightly browned. Turn and cook until lightly brown. Put 2 tbsp of meat filling in the center of each crepe and roll up. Place them seam side down in a 9x13 pan. Pour any remaining filling over the top of all. Top with cheese and olives. Bake 375 degrees for 20 minutes. Serve with sour cream and guacamole.
Heat oil in a skillet. Add cubed eggplant, chopped pepper, garlic, ginger and pepper. Cook until eggplant browned (approx. 3-5 minutes). Mix and add tamari sauce, rice vinegar, brown sugar and sesame oil. Top and serve with sesame seeds and green onions.
Put in the ingredients into your breadmachine in the order recommended by the manufacturer. Select 'dough cycle'. In my bread machine, I am able to add in raisins after the first mixing - it beeps. Check your machine for directions on adding ingredients in after starting the dough cycle. Preheat oven to 350°F. When taking out dough, if too sticky, roll in flour to ease shaping. Braid loaves and place in oiled baking pan (I recommend 8x4 non-stick). Cover with oiled plastic wrap and let rise for 45 minutes. Can skip this step if in a rush. Coat top with egg yolk and sprinkle with poppy or sesame seeds, if desired. Approximate bake time: One challah -. 45 minutes. Two challahs -35 minutes. Three challahs - 25 minutes.
Heat grill or broiler. Combine 1 Tbsp. soy sauce and 1 tsp. ginger in a plastic Ziploc bag; add salmon fillets. Set aside to marinate about 10-15 minutes. Combine remaining soy sauce and ginger with ketchup, sugar, lime juice and hot pepper in a bowl. Stir briskly to dissolve sugar. Remove salmon from marinade (discard the marinade). Place salmon on grill or broiler and cook 5 minutes. Turn it over and cook up to 5 minutes more, basting frequently with sauce. When cooked through, remove from heat and drizzle with sauce.
Melt butter and oil in a 2 qt saucepan. Add onion, celery and carrot. Cook over low heat for 10 minutes or until vegetables are soft. Add tomatoes and broth. Bring to a boil. Reduce heat, simmer partially covered for 30 minutes. Stir in remaining ingredients. Serves 6.
Combine mince, breadcrumbs, egg and 2 tablespoons of the pesto in a large bowl and then shape mix into 4 patties. Heat half the oil in a large frying pan over moderate heat and cook patties for 3 to 4 minutes each side or until browned and cooked through and then remove from the pan and place on a abing tray. Add remaining oil to the pan and cook and stir onion for 2 to 3 minutes or until golden and remove from the heat. Preheat an oven grill to moderately high and cook focaccia under the grill until golden. Sprinkle the patties with cheese and cook patties under the grill until cheese bubbles and is melted. Whisk mayonnaise and remaining pesto. Place one piece of focaccia on each serving plate and spread each focaccia with half the pestor mayonnaise and then top with spinach, tomato, onion and patties and then top with the remaining pesto mayonnaise. Serve burgers with wedges, chips/fries or hash browns.
Smash banana. Mix all ingredients together. Pour into jumbo muffin tin. Bake for 15 minutes at 350 degrees.