HumbleIntelligence/food-ner-1-Million huggingface dataset:
Whirl bacon, cream cheese, onion, jalapenos, green onion, and sour cream in a food processor, about 1 minute. Place in a large mixing bowl. Stir hash browns, cheddar, flour, cornstarch, salt, eggs, and 3 tablespoons ground cornflakes into bacon mixture. I added Flour and cornstarch accordingly to get the mixture to form into balls. Line a baking sheet with parchment paper. Scoop up a scant 1/4 cup of potato mixture and roll into a ball. Drop ball into a bowl filled with 3/4 cup cornflakes and roll to coat (mixture will firm up once coated). Place on sheet and repeat with remaining mixture. Chill until ready to cook. Heat 2 inches oil in a medium pot until it registers 350° on a deep-fry thermometer. Fry potato balls, a few at a time, until golden, 5 minutes per batch. Drain on paper towels. Sprinkle with parsley and serve with ranch dressing.
Simmer all ingredients in a 2 1/2- to 3-quart heavy saucepan, uncovered, stirring occasionally, until reduced to about 1 cup, 15 to 20 minutes (sauce will be thin). Cool to room temperature. Serve with steak or chicken.
For Cookies: Mix butter, sugar, egg yolks, vanilla, and sour cream together. Add dry ingredients to mixture. Wrap in wax paper and refrigerate overnight. Roll out on a lightly floured surface or pastry cloth. Cut into 1/8th to 1/4th inch thickness using your favorite cookie cutters. Bake at 350°F for approximately 10 minutes or until the bottom is lightly browned. May need more time if on the thicker side. Cool on wire rack. Store in airtight container in the refrigerator until ready to apply icing. For icing: Cream butter, cream cheese, and vanilla together. Gradually add powder sugar until blended. Thin with milk to desired consistency. If adding coloring paste, you may not need milk to thin. After icing cookies, lay flat in the fridge until set. Then store in a airtight container with a small square of wax paper between cookies. Store in fridge until ready to serve.
Cook orzo according to package directions, drain. Mix parmesan, beaten egg and cream and add to hot orzo. The heat will cook the egg mixture. Heat oil in skillet, add garlic, saute until soft. Add spinach in batches until wilted. Season with red pepper, salt, pepper, stirring. Drizzle with a drop of balsamic. Top orzo with spinach, serve with additional parmesan if desired.
Wash the asparagus in cold water, then take each stalk in both hands and bend and snap off the woody end. Arrange the asparagus stalks in a steamer and steam over simmering water for 5-6 minutes, or until they feel tender when tested with a skewer, being careful not to overcook them. While the asparagus is cooking, heat 1 oz (25 g) of the butter in a frying pan, as soon as it is frothy, stir in the breadcrumbs, and garlic if using, and cook them, stirring constantly, until they're evenly browned and crispy. Then tip the crumbs on to a plate, stir in the lemon zest and season with salt and pepper. Now put the pan back on to the heat and add the remaining butter. As soon as it is frothy, add the cooked asparagus and toss to coat them in the butter. Sprinkle with the lemon juice and season with salt and pepper. Divide the asparagus between warmed serving plates and sprinkle with the crumbs, serve immediately.
Preheat oven to 350. In a large mixing bowl combine pumpkin, water, sugar, splenda (if using), applesauce, egg and egg whites. Beat with an electric mixer until well blended. In a separate bowl combine both flours, baking soda, salt, baking powder, cinnamon, nutmeg and cloves and stir until combined. (I like to use a pastry cutter so make sure the baking soda and powder are evenly distributed). Slowly add the dry ingredients to the pumpkin mixture, beating until smooth. Spray muffin pan cups very well with Pam. You can use cupcake papers but the muffins tend to stick to it. Measure 1/3 cup of batter into each muffin cup. There will be 1/3 cup left over for the 25th muffin. I usually toss it rather than bake one muffin. Bake for 20-25 min or until toothpick inserted into center of cupcakes comes out clean. Tap on bottom of pan to dislodge muffins. ENJOY!
Combine all ingredients, except corn flakes and butter, into lightly greased casserole. Combine cornflakes and butter and sprinkle on top. Bake at 350 degrees for 45 minutes.
Rinse beans and then soak overnight in water. Drain beans and place in crock pot. Add vegetable juice, wine, soy sauce, and apple or pineapple juice. Cover with vegetable stock or water; the amount added depends on whether you prefer a soup (more liquid) or a stew (less). The juice adds just a tad of sweetness and the soy sauce adds depth and the tang of salt. Cook on high for 2 hours. Add vegetables, herbs, and spices, and cook for 5 to 6 hours on low until carrots and parsnips are tender. When tender, add rice or pasta and cook for one additional hour on low. For beans use 3 or 4 kinds, such as black, red kidney, pinto, baby lima, lentil, and green and/or yellow split peas.
Melt butter in 13" X 9" baking pan. Stir in thyme, paprika, salt, and pepper. Dredge chicken pieces in flour, then swish in butter (both sides), until coated. Arrange them in baking dish. Bake in hot oven (400 degrees) until browned, about 30 minutes. Reduce heat to 350 degrees, turn over chicken pieces, and add mushrooms and wine. Cover dish with foil and continue baking about 30 minutes longer.
Preheat oven to 400 degrees. Brown sausage in a pan. Drain on paper towel and reserve the grease. While the sausage is browning, bring three cups of water and one cup of half and half to a boil. Pour one cup of grits into a bowl of water and then simply tilt the bowl and pour the water and floating bits off into the sink. Scoop drained grits into the boiling milk/water mixture. Whisk boiling grits for 5 minutes and then reduce to a simmer for 20 minutes, continue whisking. Season with salt if you'd like and a few cranks of the pepper mill. In between whisks, use the rendered sausage fat to grease 4 large individual ramekins, (gratin dishes or individual cast iron pots work too) and arrange them on a rimmed sheet tray. Divide creamy grits between the prepared baking dishes and top each with sausage and grated Gruyere. Make a divot in the mixture to nest the egg. Crack an egg into a small bowl and slide into the divot you made. Repeat with remaining eggs. Bake until the egg whites are almost, but not fully set, about 10 to 15 minutes. For more well-done eggs, bake until the whites are set.
In a 3-1/2 or 4-quart crockpot combine: meatballs, undrained tomatoes, drained beans, water and pesto. Cook on LO heat for 5-7 hours or on HI heat for 2-12 to 3-1/2 hours. Sprinkle individual servings with Parmesan cheese.
Bring a medium pot of lightly salted water to a full boil. Cut the sausage into 1/4-inch thick slices. Add the macaroni and the sausage to the pot and cook, stirring occasionally, until the macaroni is cooked al dente, about 5 to 6 minutes. (It should still have a bit of bite to it.) Drain. Meanwhile, mix the flour with just enough milk to form a paste in a small bowl. Slowly add the remaining milk, stirring as you do, making sure to remove any lumps. Place a medium saucepan over medium heat. Pour the milk mixture into the saucepan. Stir in the salt. Add the cheese and continue to stir the mixture with a wooden spoon until the cheese is completely melted and the mixture starts to thicken. When the mixtue is almost smooth, stir in the cooked macaroni and sausage until it is well incorporated. Serve immediately.
Cook Tortellini as directed on package. Drain; rinse with hot water. In large skillet, saute garlic in oil 2 minutes. Stir in wine, salt, pepper and Tortellini. Simmer over low heat 5 minutes or until thoroughly heated. Toss with 1/4 cup chopped fresh parsley, if desired.
Preheat oven to 325 degrees. Grease 13x9x2" cake pan, and set aside. Cream together margarine and sugar until well blended; add lightly beaten eggs and mix well. Add prune baby food and molasses to sugar/egg mix and blend well. In a large bowl, sift together dry ingredients except nuts and prunes. Add to dry ingredients and stir until moistened. Add nuts and prunes and fold into batter. Pour batter into prepared pan and bake in 325 degree oven for approximately 45 minutes or until toothpick inserted in cake comes out pretty clean. Serve plain, as a snacking cake, or for a sweeter touch, sift confectioners sugar over cake; or make a glaze of confectioners sugar and milk to a drizzling consistency and drizzle over cake. Tastes good plain though.
Heat the milk to 190F. You will need a thermometer for other cheeses but you can get by here turning off the heat just before the milk begins to boil. Add the vinegar and allow the mixture to cool. When cool, pour the mixture, which now consists of curds and whey into a colander and drain off the whey. Pour the curds into a bowl and sprinkle on the salt and mix well. You may wish to use less salt or more, depending on your taste. A little cream could also be added, for a more silky variation. Now the best part, enjoy fresh or use in a cooked dish such as a lasagna!
Preheat the oven to 325°F Bring a large saucepan of salted water to a boil. Add the macaroni and cook until still slightly al dente, about 10 minutes. Drain and set aside to keep warm.Whisk the eggs in a large bowl until frothy. Combine the Velveeta, butter, and two cups of the half-and-half in a large bowl. Add the warm macaroni, tossing until the cheese has melted and the mixture is smooth. Add the remaining half-and-half, three cups of the sharp yellow cheddar cheese, the remaining grated cheeses, and salt and pepper, tossing until completely combined. Pour the mixture into a 9 x 13-inch casserole or baking dish and bake for about 30 minutes. Sprinkle with the remaining one cup of sharp yellow cheddar cheese and bake until golden brown on top, about 30 minutes more. Serve hot.
Put cooked rice in the top of a double boiler. Set over simmering water. Stir in milk, butter and raisins. Cook stirring frequently until pudding thickens slightly, about 20 minutes. Remove from heat and stir in vanilla and nutmeg. Refrigerate or eat warm. (If there is anything left by this time:).
Prepare a charcoal or gas grill for medium-high heat or preheat a ridged grill pan over medium-high heat. In a large bowl, whisk the oil, herbes de province, salt and pepper to blend. Add the swordfish cubes and toss to coat. Thread the swordfish cubes alternately with 1 slice of pancetta onto each of the skewers, wrapping the pancetta around the fish cubes as you go. Grill the skewers until the swordfish is just opaque in the center and the pancetta is crisp, about 8 minutes, turning and brushing often with the remaining marinade.
Spread rhubarb in 13x9 pan. Sprinkle sugar over rhubarb. Sprinkle jello over sugar. Spread marshmallows over all. Pour cake batter evenly over rhubarb mixture. Bake at 350°F for about 60 minutes, until cake tests done. Cool, cut pieces and turn them over onto plate.
Melt butter in sauce pan. Stir in brown sugar. Boil and stir over low heat for 2 minutes. Stir in milk. Bring to a boil, stirring constantly. Cool to lukewarm. Gradually stir in confectioner's sugar. Place pan in ice water and stir until thick enough to spread.
Preheat the oven to 400 degrees. Cut the potatoes lengthwise into 1/4 inch thick slices, then cut the slices lengthwise into 1/4 inch wide sticks. Place the potatoes in a large bowl, lightly spray with nonstick cooking spray and toss to coat. Add the Parmesan, oregano, rosemary and pepper and toss again. Transfer the potatoes to 2 baking sheets, lined with parchment paper, and bake for 40 minutes, turning every 12 minutes or till the potatoes are brown and crisp. Place the fries on a platter, sprinkle with salt and serve.
Place cubed left-over ham in food processor; pulse to grind. (Careful, not too much). Remove to mixing bowl and add remaining ingredients. Refrigerate, covered, until ready to serve. Serve with baquettes, crackers or sturdy tortilla chips.
In a small bown, with an electric mixer on high, beat the cream cheese and butter until creamy. Turn the speed to medium and gradually beat in the sugar, about 1 cup at a time, just until blended and fluffy. Do not overbeat, as the frosting can become too soft. Using a wooden spoon, stir in the sour cream, vanilla, and lemon rind. Makes about 3 cups or enough to fill and frost a 3-layer, 9-inch round cake, a 13" x 9" x 2" oblong cake, or 2 1/2 dozen regular-size cupcakes.
Melt 1 tbsp butter in saucepan, add onion and garlic, cook until softened. Add rice and turmeric; stir to coat. Add remaining ingredients,bring to boil, cover and simmer 17 minutes. Stir in remaining butter, remove bay leaf, serve.
In a sauce pan, saute the onion and garlic in the oil until soft. (if not using carrot, skip the next two steps). Add the carrots, if using, with a small amount of water. Bring to a boil, reduce the heat, and simmer until the carrots are soft. Place the onion, garlic, and carrot (if using) mixture in a blender, add chiles, and puree until smooth (if needed add a small amount of water - should be smooth not runny). Combine the puree, vinegar, lime juice (if using), and salt in a sauce pan and simmer until well combined. Strain if desired and place in bottles and refrigerate.
Heat oven to 350. Combine all ingredients in 9 x 13 glass dish. Cook for 30- 40 mins until hot and bubbly.
In the crockpot mix together chicken, undrained tomatoes, cheese soup and corn. Cover and cook on low heat for 4 to 5 hours or on high heat for 2 to 2.5 hours. Sprinkle each serving with cheese.
Sift flour, baking powder and 1/4 teaspoons salt into bowl. Cream butter and brown sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Add candied ginger, and beat for 2 minutes. Beat in egg and vanilla until well combined. Add flour mixture, then beat on medium-low speed until dough just comes together. Shape dough into two 1-inch thick disks. Wrap tightly in plastic and refrigerate for at least 1 hour, or up to 3 days. Preheat oven to 350°F Roll out 1 disk on a lightly floured surface to 1/4 inch thickness, and cut out 2-inch circles. Place rounds 1/2 inch apart on parchment-lined baking sheets. Rolls out scraps. Refrigerate rounds for 10 minutes. Bake rotating sheets halfway through, until cookies are set and edges are bright gold, 12-14 minutes. Transfer parchment with cookies to wire racks. Let cook completely. Repeat with remaining dough. Cookies can be stored for up to 3 days. Whisk confectioners' sugar, lemon zest and juice, honey, water, and pinch of salt in a bowl until smooth. Drizzle glaze over the cooked cookies. Let stand until glaze is set, at least 20 minutes. Glazed cookies can be stored overnight.
Put 1/2 inch of olive oil in saute pan. Add 2 cloves (or more) chopped garlic, onion and bacon cut into small squares. Let simmer 30 minutes, don't let mixture boil! During last 10 minutes of simmering add crushed red pepper flakes if using (I used 1 teaspoon). In bowl, beat 4 eggs with lots of salt and fresh ground pepper. Cook spaghetti until al dente. Drain and immediately add egg mixture to pasta. (The pasta needs to be real hot in order for the eggs to cook). Stir until eggs are cooked. Mix into saute pan and finish with the grated cheese. ENJOY!
Mix sugar and water in a large pot. Cook at Medium High heat. When sugar dissolves and the mixture boils remove from heat. Let cool and refrigerate or serve.
Cream butter and sugar; cream until light. Add egg yolks; cream well. Add flour, that has been sifted with baking powder, alternately with the milk. Add lemon rind. Turn into deep cupcake pans that have been well greased. Bake in a quick oven (that's code for 425 degrees Fahrenheit) until done, 15 minutes should do. Meanwhile, while baking, get double boiler out and combine lemon butter cream ingredients; sugar, dash salt, juice and rind of 1 lemon, 3 egg yolks and 2 tablespoons butter over hot water, until sugar is dissolved and mixture is slightly thickened; cool. This mixture can be spread between layers of cakes and is especially good on cupcakes on previous page when mixed with whipped cream which is the 1 cup whipping cream beaten, I think you could use Cool Whip here.
Put chicken breast into a bowl and mix with Italian dressing. Cover and let marinate in the refrigerator for at least 4 hours, turning a few times if possible. Spray a non-stick skillet lightly with cooking spray. Add chicken and marinade, and garlic and saute for about 3 minutes. Add the vegetables and stir for 8-10 minutes, until chicken is cooked through and vegetables are tender to your liking. Stir in the lemon juice, garlic salt, and season lightly with pepper. Divide evenly between 2 large tortillas.
Preheat your oven to 400*F. Place split English muffin halves in a greased 13"x9" baking pan. Use a 1 1/2" to 2" cutter to cut a hole in the center of each muffin half. Place the cutouts next to muffins in baking pan. Crack open eggs and carefully put one egg in the center of each muffin hole. Move pan to preheated oven. Bake for 12 t 15 minutes or until eggs are just set. Meanwhile, for dressing: In a small bowl whisk together the orange juice, vinegar, sugar, if using, olive oil, mustard, salt, and pepper. Gradually whisk in sour cream. Divide mesclun among four dinner plates. Place 1 egg filled muffin half atop greens. Cut remainig rounds from muffin halves into wedges and sprinkle around eggs. Drizzle with the dressing. Add walnuts and orange wedges. Enjoy! Note: To toast walnuts, place them in a shallow baking pan. Bake in a preheated 350*F. oven for 5 to 7 minutes, shaking the pan once or twice. Makes 4 servings.
Start with an untreated cedar plank (14x7x1 in). Make sure the plank is untreated. Immerse the plank in water and soak for at least 4 hours. You may have to weigh it down with a can. Preheat grill to medium heat. Using a brush, brush one side of the plank with oil. This will help prevent food from sticking to wood. Top the plank with meat, place on center of grill. Close the lid. Grill 1 hour or until meat thermometer inserted into thickest part of meat registers 150 degrees F. Check back occasionally to ensure plank doesn't flare up. You can brush with barbeque sauce during last 20 minutes of grilling time if desired. Remove from grill, cover loosely with foil. Let stand 10 minutes until internal temp reaches 160 degrees F. Disgard plank.
Light a grill. Brush the pineapple rings with the oil. Grill over medium-high heat, turning occasionally, until the pineapple rings are lightly charred and softened, about 8 minutes. Transfer the rings to a work surface to cut them into bite-size pieces. In a medium skillet, toast the coconut over medium heat until golden, about 2 minutes. Transfer the coconut to a plate to cool. Scoop the frozen yogurt (or ice cream) into sundae glasses or bowls. Top with the grilled pineapple, sprinkle with the toasted coconut, and garnish with mint sprigs (if using) and serve right away. Enjoy!
Combine all ingredients. Pour over vegetables (or whatever you are marinating). Marinate the vegetables for at least 15 minutes, then drain well and thread on skewers. Grill, turning the skewers to acheive even cooking. Serve with rice. (Vegetables that he recommended were onions, mushrooms, red and green peppers, carrots, sweet potatoes or eggplant.).
For tomato sauce: combine undrained tomatoes, mushrooms, oregano, onion powder, salt & pepper in medium saucepan; bring to boil. Reduce heat and simmer, uncovered about 20 mins or until thickened. Stirm in shrimp. Set aside. For cheese sauce: melt butter in medium saucepan. Stir in flour. Add milk all at once. Cook and stir over medium heat till thickened and bubbly. Cook and stir 1 minute more. Stir in Swiss cheese until melted. Stir in imitation crab and wine. Layer half of the shrimp sauce, half of the noodles and half of the cheese sauce in 2-qt. rectangular baking dish. Repeat layers. Top with Parmesan cheese. Bake uncovered in 350* oven about 25 minutes or until heated through. Let stand for 15 minutes before serving.
In a small bowl, combine hot water and cocoa. Mix until smooth; set aside. In a medium bowl, combine flour, baking soda and salt. Set aside. In a large mixing bowl, cream butter and sugar. Add eggs one at a time, beating well after each addition. Stir in vanilla and buttermilk. Add cocoa mixture and combine. Gradually add flour mixture, mixing just until smooth. Pour into prepared pan. Bake at 350 degrees for 30 to 40 minutes, or until a toothpick inserted in center comes out clean. Cool completely. Frost with Peanut Butter Frosting. Peanut Butter Frosting: In a medium bowl, mix powdered sugar, vanilla and peanut butter. Gradually add milk, beat until smooth and creamy.
Heat oven 350F lightly grease bottom and sides of 13X9 pan. In large bowl, mix granulated sugar, butter, applesauce, and vanilla. Stir in flour; mix well. Press dough in bottom and 1/2" up sides of pan. Bake 15-17 minutes or until edges are light brown. For filling: In a small bowl, sprinkle powdered milk over egg whites, then beat them with fork until smooth. Add food color, and beat until blended. Beat brown sugar, corn syrup, vanilla, the salt, egg and egg white mixture with a spoon. Stir in pecans and oats. Pour over crust. Bake 25-30 minutes or until set. Loosen edges from sides of pan while warm; cool completely.
Heat oil in a large (nonstick) skillet coated with cooking spray. Heat over medium to high heat until hot. Add the mushrooms, red pepper,salt and garlic into the skillet and saute for 3 minutes. Reduce heat to medium and then add the broth and black pepper and cook for 5 minutes. Remove from heat and then sprinkle with parsley.
Cream sugar and lard together beat eggs into mixture. Add evaporated milk. and water. Add water to creamed mixture. Mix flour, baking powder, salt. and nutmeg in large sieve and sift into other mixture. Add enough flour. to make a stiff dough. Roll and cut. Five pounds of lard are required to. fry the doughnuts.
In a large skillet, saute onion in oil until tender. Add garlic; cook one minute more, stirring constantly to prevent the garlic from burning. Cool completely. On two greased baking sheets, roll each loaf of dough into 16"x10" rectangles. Spread each with 2 Tbs. of pesto and sprinkle with the onion mixture. Lay basil leaves down the center of each loaf. Arrange the salami, prosciutto, capicola ham and mozarella cheese over each rectangle to within 1/2" of edges. Roll up jelly-roll style, starting with a long edge. Pinch seams to seal, and tuck ends under. Brush with remaining pesto and sprinkle with parmesan cheese. Bake at 350 degrees for 30-35 minutes or until golden brown. Cool 5 minutes before slicing.
Simmer pineapple juice, 1/4 cup sugar & cornstarch for a few minutes, just until it begins to thicken, stir in peeled, sliced mangos, cook until hot; set aside, stir in 1 teaspoons vanilla. Combine flour,sugar,baking powder and salt, then cut in 1/4cup butter until mixture resembles coarse crumbs. In another bowl combine; milk and slightly beten egg; add all at once to dry ingredients stirring just to moisten. Pour mango mixture into a buttered 8" square baking dish, immediately spoon on biscuit topper in 6 mounds; sprinkle with macadamia nuts. Bake at 400 for 20-25 minutes. Serve with vanilla ice cream.
Preheat oven to 350°F. Blend all of "INGREDIENTS A" until fluffy. Put in a 9x13-inch pan. Mix all of "INGREDIENTS B" with hands until crumb texture or as you like it. Sprinkle on top of the batter made with "INGREDIENTS A". Put in oven for 35-40 minutes.
preheat oven to 350. seperate garlic into cloves. remove papery outer coating from the garlic. cut 1 inch from top of each clove. place in a 1 quart casserole dish. drizzle with oil and sprinkle with salt and pepper. cover and bake 1 hour 30 minutes. squeeze warm cloves out of skin and smash with a fork.