HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°F Line 2 large rimmed baking sheets with parchment paper. Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add both sugars and beat until blended. Beat in eggs, 1 at a time, then vanilla. Add dry ingredients and beat just until blended. Using spatula, stir in cranberries, white chocolate chips, and nuts. For large cookies, drop dough by heaping tablespoonfuls onto prepared sheets, spacing 21/2 inches apart. For small cookies, drop dough by level tablespoonfuls onto sheets, spacing 11/2 inches apart. Bake cookies until just golden, about 18 minutes for large cookies and about 15 minutes for small cookies. Cool on sheets. Do ahead - Can be made ahead. Store airtight at room temperature up to 2 days or freeze up to 2 weeks.
Put the rice, 750ml water, milk and sugar in a pot. Remove the seeds from the vanilla bean and add the bean itself. Bring to the boil. Reduce the heat and simmer for 20 minutes, stirring regularly, or until the rice is tender. Blend the custard powder with 2 tablespoons water and stir through the rice mixture. Continue stirring until the mixture boils, then simmer for 2 minutes until the mixture thickens. Remove from the heat, cover the surface of the rice mixture with plastic wrap and allow to stand while preparing the pears. Gently heat the honey and cinnamon in a shallow fry pan, add the pear slices in batches and cook over a medium heat until they brown and soften slightly. Remove from the heat. Remove the vallina bean and spoon the creamed rice into bowls. Stand pear slies upright at the edge of each bowl. Sprinkle with chopped macadamias.
Cook beef and garlic powder in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in Potatoes, Sauce Mix, hot water and milk. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer about 30 minutes, stirring occasionally, until potatoes are tender. Stir in mushrooms and sour cream; heat just until hot. High Altitude (3500-6500 ft) No changes.
In small bowl or a jar with a tight fitting lid, combine all ingredients and blend or shake until sugar is dissolved. Add dressing to favorite salad combination.
Preheat oven to 350°; Grease (or spray with non-stick pan spray) a 3qt casserole dish; set aside. In large skillet, saute beef with onion and garlic over medium heat (in batches if necessary) and drain; sprinkle chili powder over meat and mix well. Add tomato sauce, sugar, salt, olives, and green chiles; simmer over very low heat for 15 minutes. Beat cottage cheese and egg together until blended. In bottom of 3qt casserole dish, spread 1/3 of meat; layer with half of jack cheese, half cottage cheese& egg, half tortillas, then next 3rd of meat. Continue layering with remaining jack cheese, c/c, remaining tortillas, ending with remaining 1/3 meat; sprinkle top with cheddar cheese. Bake, uncovered, at 350° until thoroughly heated and cheese is melted; serve with sour cream, sliced black olives and green onion if desired (recommended).
Slice onion and put in bottom of crock pot. Put roast on top of onion (very important for flavor that onion is on the bottom). Cook till it starts to fall apart then add sliced potatoes and carrots. continue to cook till roast pulls apart with a fork and potatoes and carrots are tender.
Combine the raisins, almonds, citron, apples, and brandy in a bowl, and allow to sit overnight. The next day, preheat oven to 300°F. Butter a 2-qt. pudding mold (or souffle dish). Combine the fruit mixture with the remaining ingredients, one at a time. Mix well, and turn into pudding mold and cover tightly with parchment paper secured with cotton string. Place a large roasting pan in oven on center rack. Place mold in pan and fill roasting pan with boiling water, halfway up sides of mold. Steam 7 to 8 hours, adding more water if necessary. To serve, loosen the side of the pudding with a knife and invert onto a serving platter. Serve warm, with your favorite hard sauce. (There are several variations posted here on Zaar).
Combine the paprika, thyme, cumin, allspice and half of oil in a small bowl. Rub spice mixture over pork chops. Cover and stand for 30 mins to marinate. Place the papaya , chilli lime flesh and juice, extra oil sesame oil and sugar in a bowl and stir until sugr dissolves. Stir through coriander leaves and sent aside. Heat a chargrill on high heat. Brush with remaining oil. Cook pork to your liking. Rest for 5 minutes. Serve with papaya salsa.
Combine all ingredients in a cocktail shaker & shake well. Strain into a glass frosted with crushed sweet biscuits or nuts.
Combine yogurt, blue cheese, chives (if using) and dressing in a small bowl and blend with a fork to make a chunky sauce. Refrigerate it while you make the burgers; it will keep for up to 2 days. Place bulgur and 1/4 teaspoon salt in a small bowl. Pour the boiling water over, cover and set aside until the water is absorbed, about 20 minutes. Drain in a sieve, pressing out excess liquid. Meanwhile, spray a large nonstick skillet with cooking spray and turn on stove to medium heat. Add mushrooms, onion and remaining 1/2 teaspoon salt; cook, stirring, until the vegetables are softened, 8 to 10 minutes. Stir in vinegar and garlic. Immediately transfer the mixture to a plate and let cool to room temperature, about 30 minutes. Combine the vegetable mixture in a food processor; pulse briefly until coarsely chopped. Add egg; pulse briefly, scraping down the sides if necessary, until the mixture is cohesive but roughly textured. Transfer to a bowl; stir in bulgur, breadcrumbs, pecans Italian seasoning and pepper. Mix well. With dampened hands, form the mixture into eight 1/2-inch-thick patties, using about 1/2 cup for each. (I made mine into 13 mini burgers using a slider station). Place burgers on a cookie sheet (coated with cooking spray) and place under a broiler on high. Mine took 8 minutes to crisp ever so slightly and to become heated through. You can also cook them in a frying pan for 4 minutes per side (mine fell apart doing this though, that's why I put the rest of them under the broiler). Garnish the burgers with watercress and the blue cheese sauce, if desired.
OUT DOOR GRILLING: Heat Grill to low - medium heat. Lightly oil the grill. Grill ribs without sauce, turn to cook both side, till ribs are done. Baste both side of the ribs with the Pit Smoked Barbecue Sauce. Move ribs away from the heat on grill and cover long enough to heat the barbecue sauce. Serve. INDOOR OVEN RIBS. Wrap ribs tightly in a plastic (Saran) wrap and then aluminum foil. Place on large oven pan and bake at 225°F for 2 1/2 to 3 hours. Unwrap ribs, being careful to remove all plastic wrap and foil. Place on medium heated grill just long enough to brown. Baste with Dinni's Select Pit Smoked Barbecue Sauce.
Place potatoes in an 8 inch square baking dish ( I used a 10 inches skillet with good results) which has been wiped down with shortening or sprayed with Pam. Potatoes will thaw over night in the fridge. Sprinkle dish with cheese, ham and onions. In a separate bowl, beate eggs, evaporated milk, pepper and salt together. Pour into baking dish over the potato mixture. Cover and refridgerate for several hours or overnight. Remove from refridgerator 30 minutes before baking. Bake, uncovered, at 350* for 55-60 minutes or until a knife inserted near the center comes out clean.
HEAT oil in large skillet on medium-high heat. Add peppers and onions; cook 5 minute or until crisp-tender, stirring frequently. STIR in barbecue sauce, ginger, garlic powder and about 3/4 of the reserved pineapple liquid (can add more later if sauce is not thin enough). Add meatballs; mix lightly until evenly coated. Cook 10 minute or until meatballs are heated through, stirring occasionally. Add pineapple; mix well. SERVE over the hot rice.
Place all ingredients in a food processor on low to keep the chunks. Serve with corn tortillas and voila!
Brown beef in melted butter in skillet. When meat begins to turn color, add onion, and garlic. Saute until meat is well browned. Stir in tomato sauce, salt, and pepper. Simmer, uncovered for 5 minutes. Combine sour cream, cottage cheese, parsley, and carrots. Keep cooked and drained noodles seperate. Alternate layers of meat mixture and cottage cheese mixture in greased 3 quart casserole dish, beginning and ending with noodles. Top with cheddar cheese. Bake in 350 degree oven for 30 minutes. Makes 6 - 8 servings.
Cook time reflects the total cook time if you boil spinach and it is not already thawed. Either thaw spinach or you can boil (also fresh may be used I use frozen in this to save on time, you don't have to wash and chop it down.) If boiling spinach drain and rinse under cold water to cool, then take spinach in handfuls and squeeze out all excess water and place in microwave safe bowl. If you thawed the spinach just make sure all excess liquid is squeezed out. Add the half cup of cream and chicken stock and microwave for 1 minute on high, remove and stir. Add the cream cheese and mix, again cook for one minute on high. Remove from microwave and stir, add the Parmesan in about 3 lots, melting in the microwave after each addition. Finally once cheese has melted just make sure heated through. This process can also be done on the stove in a saucepan, I just find it quicker in the microwave you can also make this ahead of time as it reheats fine. For a photo visit http://the-best-recipes.blogspot.com/.
Salt and pepper roast liberally and brown in a saute pan with olive oil on all sides. Place into a roasting pan and bake at 350 for about 40 minutes (until internal temp is about 140). Remove and cover with foil and let stand for about 10 minutes before carving. Meanwhile, drain most of the oil from the saute pan and retain any brown bits. Saute ginger until fragrant, then add remaining sauce ingredients (except green onions). Simmer until thickened, then add green onions. Cut pork into slices and top with sauce and additional green onion slices for garnish. Serve immediately.
Preheat oven to 350 degrees F. Put all ingredients in a blender. Blend until all ingredients are well blended. Pour mixture into a 10-inch, slightly greased, pie pan. Bake for 1 hour. May be eaten warm, but refrigerate any leftovers.
Drain and rinse the canned beans, corn, and olives. Brown ground beef with onions. Add to stockpot along with remaining ingredients and simmer on low until heated, at least one hour. May add more broth or water if simmering all day. Garnish with shredded cheese (co-jack or your preference), sour cream and tortilla chips.
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Place the flour, butter, Gorgonzola, and a few grinds of black pepper in the bowl of a food processor. Process until the dough just comes together and starts to form a ball. Dump the dough onto a lightly floured surface and knead a few times to pull the dough together. Shape dough into logs, wrap in plastic wrap, and chill for an hour in the freezer. Slice logs into 1/8 inch thick slices, and place onto a parchment-lined baking sheet. Using the back or a round half-teaspoon measure, or your knuckle, make an indentation in the top of each dough round. Spoon about 1/4 teaspoon fig preserves into each indentation, using your finger to push the preserves as best as possible into the indentations. Bake the savories for 10 - 14 minutes, until the preserves are bubbling and the pastry is light golden on the bottom. Let cool on the baking sheet for at least 10 minutes, the remove to a wire rack to cool. You'll find fig preserves at the grocery - it may be shelved with the "fancy" jams and jellies. You can make these a day ahead and keep them in two layers separated by waxed paper in an airtight container.
Pulse all ingredients in food processor until mostly smooth but still chunky. ( Mixture can be made ahead and refrigerated overnight ). Shape into patties and fry.
Cover porcini mushroom with (at first) boiling water (about 150ml). Soak for about 30 minutes. Save soaking liquid for later, but strain through a close meshed sieve or even coffee filter to avoid sand. Heat olive oil in a skillet, add garlic, chopped porcini mushrooms and chopped shallots. Add risotto rice and let fry for about 2 to 3 minutes. Add white wine (or Prosecco) and stir frequently until wine is absorbed by rice. Now alternately add hot(!) vegetable broth and procini soaking water. (Best 1 ladle at a time until liquid has been absorbed by rice.). Repeat until rice is cooked through but still of creamy texture. Stir frequently. (about 15-20 minutes). Now incorporate 2 TB butter, parsley and parmesan. Salt and pepper to taste. Serve topped with parmesan shaves.
Mix beef, pork, and veal together in a bowl with the onions, egg, white bread broken up into small pieces, and sprinkling of salt and pepper. Roll into balls about the size of a golf ball or a little smaller. Saute meatballs in melted margarine and the oil until browned. Remove meatballs from the pan and set aside. Add flour to the grease in the pan(to make a roux) and stir constantly for 30-60 seconds. Add 1/2 of the carton of half and half, the gravy master, and salt and pepper to taste. Stir until it starts to thicken, and then add meatballs back to the pan. Simmer on low for 40 minutes. As it thickens more, you can add the rest of the half and half as needed. (I usually end up adding the rest little by little because I like it saucey and because some of the sauce cooks away while simmering.). Re-season with salt and pepper to your taste, before serving on top of cooked egg noodles. Enjoy!
Brown meat with onion, drain. Place all ingredients, except cheese into a large microwavable bowl. Heat for 3 minutes, stirring after every 30 seconds. Mash/puree. Stir in cheese until melted.
Add all together in small sauce pan. Heat through. Make sure to keep from boiling, as the milk will curdle.
Combine wine, orange peel, cinnamon stick and honey in a saucepan and bring to a boil, stirring to dissolve honey. Reduce heat to medium-low and simmer until liquid is reduced to about 1/3 cup (80ml), about 15 to 20 minutes. Using a slotted spoon, remove the orange peel and cinnamon stick and discard. Stir in grapes. Allow to sit, stirring occasionally, for at least an hour or up to two hours at room temperature, or refrigerate in an airtight container for up to three days. Serve over ice cream, frozen yogurt or in a small dish on its own, with biscotti.
Cut each chicken breast into 4 pieces. Place chicken in a large bowl and pour Dale's or Moore's sauce over chicken. Cover and marinate in refrigerator for 2-4 hours Cut bacon in half and wrap each chicken piece with a half slice of bacon. Secure each piece with a toothpick (or put a few pieces on a skewer). Grill until chicken is done.
In a large bowl combine the fruit and set aside. In another bowl whisk milk, orange juice concentrate and pudding mix for 2 minutes or until smooth. Add sour cream and mix well. Fold mixture into fruit and cover and refrigerate until serving.
Combine first 8 ingredients in a large saucepan and bring to a boil. Cool. Place beef in a bowl slightly larger than beef. Pour marinade over. Cover and chill for at least 2 days (up to 4 days is better), turning beef twice daily. Preheat oven to 350 degrees. Remove beef from marinade and place in roasting pan; reserve marinade. Roast beef until tender, about 2 hours. Transfer beef to carving board; cool. Pour any accumulated juices from roasting pan into marinade. Strain marinade (do not clean roasting pan.). Mix 1/4 cup oil and flour in heavy large skillet. Stir over medium heat until dark brown, about 10 minutes. Gradually mix in 2 cups of marinade (discard any remaining marinade) and beef broth. Boil until thick, stirring often, about 10 minutes. Mix in brown sugar and cookie crumbs. Pour into roasting pan and place over medium heat. Bring to boil, scraping up any browned bits. Season to taste with salt and pepper. Slice beef and arrange in large baking dish. Pour sauce over meat. (Can be prepared 1 day ahead. Cover and chill.) Preheat oven to 400 degrees. Bake beef until heated through, about 15 minutes.
In a mixing bowl, combine chicken, cream cheese, sharp cheese and green onions. In a smaller bowl, mix sour cream and salsa. Set aside to use as dip later. Heat deep fryer or oil to 350. Prep egg roll wrappers. Place 2 to 3 tablespoons of filling in each wrapper. Roll each wrapper and seal edges with water. Drop finished rolls in fryer. Fry for 2 to 3 mins - till golden brown and till the roll floats. Drain finished rolls on paper towel. Serve hot with Sour Cream Dipping Sauce.
Combine first 6 ingredients in a medium bowl, stirring well. Coarsely chop eggs. Add eggs to mayonnaise mixture; stir gently to combine. Arrange 4 bread slices on a cutting board or work surface. Top each bread slice with 1/2 cup egg mixture, 2 bacon pieces, 2 tomato slices, 1 lettuce leaf, and 1 bread slice. Serve sandwich immediately. Enjoy!
Pour olive oil into a heated soup pot. Saute the onion, bell pepper, and garlic in the oil until tender, but not over done. Add celery seed. Add V8 juice, tomato sauce, water, tomatoes, okra, and cayenne pepper. Bring to a boil and simmer about 10 minutes. Stir in fish and cook for approximately 8 more minutes. Add shrimp and cook for about 5 more minutes. Place a 1/2 cup mound of rice in bowl and ladle gumbo over the rice. Serve with a green salad and crusty bread and you have a full meal.
In medium bowl, beat eggs & milk until blended. Place crumbs on waxed paper or in pie plate. Dip chops into egg mixture, then into crumbs to coat on each side. In large skillet, heat oil over med. heat. Add three chops & cook until browned on each side. Remove and keep warm. Cook remaining 3 chops. Again, removing and keeping warm. Add potatoes, onions and peppers. Sprinkle with salt and pepper. Place chops on top of potatoes. Cover and reduce heat to med. low. Cook about 50 minutes. Remove chops and keep warm. Raise heat and cook potatoes until browned. Serve with chops.
butterfly hotdogs lengthwise without splitting completely. toast bread and let cool so the mayo doesnt melt. heat a large skillet to med temperature. place the hotdogs cut side down as flat as possible on hot skillet and fry until browned. (i use a spatula to hold them down in the beginning). at the same time toss the bologna slice in the same skillet and fry both sides lightly. flip dogs and lay flat as close together as possibe and top with bologna & cheese and let other side cook til brown. spread mayo on on slice of bread and mustard on the other slice. using a spatula remove and place on bread, top with other slice.
Mix all dry ingredients together. Add bananas, egg, water, and oil, mixing well. Bake in greased loaf pan for 45 minutes at 350 °F or until done. Remove from pan and let cool.
Line a baking sheet with nonstick foil or parchment paper. Cut the bananas in half and insert a Popsicle stick into each half. Place them on the baking sheet and freeze for 15 minutes. Meanwhile, melt the chocolate with the oil in a Pyrex measuring cup in the microwave (check it every 30 seconds) or in a half-full pan of simmering water (about 2 minutes). Stir until smooth. Roll each banana half in the chocolate, then quickly sprinkle with your topping (if using). Freeze until the chocolate sets, 30 minutes. Serve or freeze in an airtight container for up to a week.
Preheat oven to 350 degrees. Mix wet ingredients. Sift in dry ingredients. Fill cupcake liners three quarters full with batter. Bake for approximately 25 minutes. Cool completely.
Remove any bags of organs/neck/giblets. Rinse the chicken, and then pat it dry with paper towels. Sprinkle inside the cavity as well as outside with seasoned salt and house seasoning to taste. Drink/pour 1/3-1/2 of a can of beer, then add at least 1 tablespoon(or as much as you like) of minced garlic and 2 tablespoons lemon juice to the can. This is the time to add any herbs/seasonings your family likes, such as, oregano, thyme, rosemary etc. I then add this can to my beer-can chicken gadget, that I got at Walmart for less than 3 dollars, but you don't have to use one. Preheat grill to medium-high heat on one side. Place chicken over the top of beer can so that it goes into the cavity. I place mine in a shallow foil pan, so that I catch the juices, which then could be used to make gravy or stock. Now place chicken on the grill over an area that is not over direct heat, cover and cook for one hour and thirty minutes or more, as the size of the chicken will determine when it will be cooked through,until there are no red juices, it is done. House Seasoning: 1/3 cup salt, 1/8 cup pepper and 1/8 cup garlic powder. I use this mixture on almost all meats, just love it!
Grate your cucumber and lightly salt in a large bowl. Add you chopped garlic and dill. Add your greek yoghurt. Combine remaining ingredients. Serve cold.
Pre-heat oven to 350 degrees and grease a 9x5 loaf pan. Combine first 3 ingredients, mix with fork and make a well. Add last ingredients into another bowl, mix well. Pour second bowl into the flour well of first bowl. Mix to combine, do not over mix. Pour into pan and bake 60 - 65 minutes, testing doneness last 15 minutes as to not over bake. Cool on rack 10 minutes before turning out. NOTE: Using a Pampered Chef stoneware loaf pan (9 1/2 x 5 1/2 x 3" ) pre-heat to 400 degrees. Bake at 400 for first 10 minutes then turn oven down to 350 degrees. Continue baking 50 to 55 minutes more until done, remembering bread will continue to bake a few minutes after pulling out of the oven.
Saute beef in skillet. Put beef into your favorite chili pot and simmer with onions and garlic broth for one and a half hours. Keep your hands off and leave the lid on! Add the Hunts Tomato Sauce, Gebhardt Chili Powder and the ground cumin. Stir. Fifteen minutes before eatin time add the Tabasco. Put the lid back on and simmer for another 15 minutes. Add salt to taste. This will serve 6-8 hungry Varmints.
Bring a pan of water to the boil. Finely slice the ginger and lay in the base of a steamer (preferably a bamboo one). Squeeze the lemon or lime juice over the salmon, season with salt and sit the fillets on top of the ginger. Place the steamer over the water, cover with the lid and cook for 5 minutes or until the fish is cooked. Serve immediately with stir-fried vegetables and noodles or rice.
Place the potatoes in a pan of boiling water and cook for 5 minutes. Dry fry the mince in a non-stick pan; drain unwanted fluid. Add the onion and cook for 3 minutes. Stir in the tomato puree, herbs, crumbled stock cube and the milk; bring to the boil. Transfer to an ovenproof dish. Top with the drained potatoes. Cook at 350°F for 40 minutes. Beat together the yogurt, eggs and flour. Spread over the potatoes and cook for a further 15 minutes.
Simmer hambone in water to cover with the carrot and the quartered onion for about one hour. This can be done the day before or even days before. Remove hambone and reserve any ham bits. Toss hambone away. Place liquid in fridge overnight or until all fat rises and hardens at the top. Remove fat. Heat till warm and strain. Return to pot. Sautee shallot or onion.in butter. Add to liquid. Add both cans of corn. Add thyme. If a creamier soup is desired, break down some of the corn with immersion blender or transfer to blender and blend to desired consistency and return to pot. Bring to low boil and reduce heat. Add shrimp and cook for three minutes. Add cream or half and half. Pepper to taste. Add salt if needed. Taste first! Hambone aleady contributed salt.
Combine first seven ingredients in a large bowl. Shape into 4 patties. Grill over high heat for 15 minutes or until no longer pink in center. Top with cheese during last few minutes of grilling. Grill pepper rings for two minutes. Place burgers on bun, top with pepper rings.