HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large saucepan, combine brown sugar and cornstrch; stir in peaches and cinnamon. Cook& stir over med heat until mixture boils and thickens. Stir in blueberries. Cover and set aside. Stir together flour, sugar, baking powder and salt. With a pastry blender, cut in butter until mixture resembles cornmeal. Add milk and vanilla; mix lightly with fork until just combined. Bring fruit mixture to a boil; pour into a 4-qt casserole. Drop large spoonfuls of batter onto fruit mixture. Bake at 375 for 25-30 minutes or until batter tests clean.
cook pasta according to box directions and preheat oven to 350. while pasta is cooking, melt butter in a medium saute pan. once melted stir in flour and pepper. whisk flour until incorporated and bubbling. slowly add milk. stir often until milk begins to thicken and bubbles form. turn off heat and add 1/4 cup of parmesan and 1 1/2 cups of the cheddar cheese. whisk until combined. gently fold in cooked pasta and transfer to a baking dish, i typically use an 8x8 casserole. top with reserved parm and cheddar cheeses and dust lightly with bread crumbs. bake until lightly toasted on top.
Cut zucchini in medium slices and toss in 1/3 cup olive oil. Place on medium high grill. Sprinkle with 1/4 tsp seasoning.(If your pizza seasoning doesn't have garlic salt in it sprinkle about 1/8 tsp garlic salt on zucchini; or regular salt if you prefer). Grill until soft to touch. While grilling zucchini place diced tomatoes in a 8x8 casserole dish and sprinkle with 1/4 tsp seasoning (Add garlic or regular salt here as well) When zucchini is done place on top of tomatoes. Put mozzarella on top-drizzle with remaining olive oil and sprinkle 1/4 tsp seasoning on top. Bake in 350 degree oven until cheese is melted and bubbly.
Melt butter in top of double boiler. Add cream and paprika and heat over simmering water. Beat egg yolks in a small bowl. Stir a little of the cream mixture into yolks before adding them to the cream mixture, beating constantly with a whisk. Add sherry or Madiera and continue cooking slowly, stirring until sauce thickens. Season to taste with salt and white pepper and stir in lobster meat; remove from heat. Butter a small shallow baking dish. Using a slotted spoon place some of the lobster and a little sauce across the middle of each crepe. Roll up crepes and place, seam side down, in baking dish. Spoon remaining sauce over crepes, cover and refrigerate until ready to serve. To cook, sprinkle crepes with cheese and place in a preheated 350 degree oven for 12 to 15 minutes, or until heated through.
Heat oven to 425 degrees F. Arrange asparagus and mushrooms on aluminum foil-lined 15x10x1-inch jelly roll pan. Sprinkle garlic, salt and pepper on top. Drizzle melted butter over vegetables. Bake, stirring occasionally, for 15-20 minutes or until vegetables are tender and lightly browned. Serve immediately.
Marinade turkey in this solution, inside a plastic bag. Place in fridge for a few hours and roast.
Wash unshelled peanuts thoroughly in cold water until water runs clear; then soak in cool, clean water for approximately 30 minutes before cooking. In a large pot ( I used my pressure cooker), place soaked peanuts and cover completely with water. Add 1 cup of salt per gallon of water. Cook, covered, on high heat for 4 to 7 hours. NOTE: the cooking time of boiled peanuts varies according to the maturity of the peanuts used and the variety of peanuts. The cooking time for a 'freshly pulled" or green peanut is shorter than for a peanut that has been stored for a time. Boil the peanuts for about 4 hours, then taste. Taste again i 10 minutes, both for salt and texture. Keep cooking and tasting until the peanuts reach desired texture (when fully cooked, the texture of the peanut should be similar to that of a cooked dry pea or bean). Remove from heat and drain peanuts after cooking or they will absorb salt and become over salted. Peanuts may be eaten hot or at room temperature, or chilled in the refrigerator and eaten cold, shelling as you eat them. Freezing boiled peanuts:. Prepare peanuts as indicated above. Drain, allow to cool, and freeze in airtight containers. They keep indefinitely. Canning Boiled Peanuts:. Prepare peanuts and brine the same as for boiling for immediate use. Pack peanuts into jars to within one-half inch of the top, using equal weights of peanuts and hot brine (212°F). Partially submerge containers in upright position in boiling water for 10 minutes. Seal while hot and process 45 minutes at 10 pounds pressure. Cool containers in water, label, and store away from heat.
Brown bacon, ground beef and chopped onion till beef is no longer pink. Drain well. Preheat oven to 350°. Mix sugars, ketchup, BBQ sauce, molasses, dry mustard, garlic powder and salt and pepper. Drain all beans, and add to mixture. Pour into greased casserole dish and bake for 1 hour. Serve with crusty bread.
Preheat oven to 350°F. Spray a 13x9-inch baking dish with nonstick cooking spray. In a large skillet, heat oil and cook onion and garlic, stirring occasionally, until onion is tender. Stir in enchilada (or taco) seasoning, 1 tbsp cilantro and 1 cup water; heat through. Remove from heat and stir in shredded chicken. Arrange 4 tortillas to cover the bottom of baking dish. Spoon 1/2 chicken mixture over tortillas. Evenly spoon 1/2 kidney beans, then 1/2 of corn, then 1 cup cheddar cheese over top for first layer. Repeat layers. Top with last 4 tortillas. Evenly pour salsa over top and sprinkle with Monterey jack cheese and remaining 2 tbsp cilantro. Bake at 350°F for about 45 minutes.
Begin by bringing a large pot of water to boil for the pasta. While waiting for the water to boil cut 4 oz of sausage into pieces, mince garlic and dice/clean the leeks; set aside. In a large skillet heat up garlic and leeks until tender. Stir in sausage pieces, chicken broth, & red peppers. Bring skillet to boil, reduce heat. Add spinach to the skillet and cook for 1 to 2 minutes or until greens are wilted. Keep an eye on the pasta, be sure not to over cook. Once pasta is cooked al dente, drain and use only 1 1/2 cups of the pasta. Save the rest of the pasta for another delicious dinner. To create the thickener. Take 1 tsp cornstarch and equal parts water in a small bowl or cup and stir until well combined. Pour the cornstarch mixture in with skillet and bring to a small boil until the liquid begins to thicken. Turn off the heat and allow to set for 3 minutes. Sprinkle 1 tsp black pepper over the sausage and spinach mixture and combine well. Split the sausage mixture in the skillet into 4 equal parts. Plate each serving & sprinkle fresh chopped basil and grated parmesan on top. FYI: The pepper does bring a bit of heat. If you're not a fan of spicy heat in a dish, simply omit the black pepper in the end or reduce the amount of pepper. If you prefer a more soupy style to this dish (which is just as good) simply omit the thickening agent.
scramble 2 eggs seperately for each omelet. chop green onions,combine with crawfish tails and mushroomsin saute pan,cook until onions are translucent. heat omelet pan. pour scrambled eggs into pan,salt and pepper to taste. flip eggs gently in pan. addcrawfish onions and mushrooms, add veleeta cheese. close omelet. remove to plate. sprinkle with colby-jack cheese. ENJOY.
Put broccoli into baking dish. Mix other ingredients. Pour mix over broccoli and sprinkle with a little cornbread topping or muffin mix. (I have also used crunched up stuffing mix.) Top with cheese. (You can use parmesan, cheddar, or swiss, etc, whatever you like.) Bake in preheated 350 degree oven for 30 minutes. Recipe easily doubled.
Cook ground beef and sausage together, drain. Add Velvetta cheese a few cubes at a time. Melt into mixture then add more cheese. Do this until all cheese has been melted into meat mixture. Add oregano and crushed red peppers. Mix together and cook about 30 minutes. Make sure to stir a few times while it is cooking. You can serve from the pot you cooked in or place in one of those dip crock pots. The crock pots you can keep the dip warm longer without worrying about burning. Place on a Triscut and you are done. You can use whatever cracker you want but the flavor of the Triscut with the dip is really a treat.
In large bowl, whisk together flour, sugar,yeast and salt. On stove or in microwave, heat water and butter together until butter is melted and mixture is 120 - 130 degrees. With dough whisk or large wooden spoon, stir into flour mixture along with beaten egg until blended. The dough will be very sticky. Cover and let rise until doubled, about 35 to 45 minutes. Stir dough down (just a few strokes). With a 1/4 c measure, scoop dough into well-greased muffin tins. (you can use cooking spray instead of greasing). Fill tins 2/3 full. Let rise, uncovered, 20 to 30 minutes, or until dough has risen to the top of the cups. During the last 15 minutes, heat oven to 400 degrees. Bake 20 minutes, or until rolls are golden brown. Let stand 5 minutes before removing from tins.
Spray the inner pot with nonstick cooking spray. Add shrimp, beaten eggs, broccoli and onion to the inner pot. Cover and lock the lid in place. Place the vent to the sealing position and set to manual on high pressure for 1 minute. To make the sauce, combine soy sauce, vinegar, sugar, sesame oil and cornstarch; whisk well and set aside. When cook time is finished, quick release the pressure, remove the lid. Set to Saute mode, add sauce and stir using a wooden spoon. Cook for two minutes or until the shrimp are completely opaque and the sauce has started to thicken. Add cooked rice and carrots and continue to stir until the rice is heated through and all the ingredients are well combined. Serve topped with chopped cashews. Serves: 4; Calories: 402; Total Fat: 10 grams; Saturated Fat: 2 grams; Total Carbohydrate: 51 grams; Sugars: 7 grams; Protein: 27 grams; Sodium: 945milligrams; Cholesterol: 236 milligrams; Fiber: 6 grams.
Do not drain the cans! Put in slow cooker until warm. That's pretty much it. Top with sour cream, chives, tomatoes, etc. or eat with blue corn tortillas.
Wash the mussels, scrubbing them thoroughly and carefully removing any attached hairy filaments. Discard any shells that are open! Peel the onion and slice into rings. Trim and wash the celery and cut into slices. In a large skillet, heat the oil over medium heat. Add the onion, and saute until translucent. Add the celery and sautee briefly. Peel and crush the garlic and add it to the skillet. Add the mussels and vegetable stock and bring to a boil. Cover tightly and cook for about 8 minutes. Remove the mussels when all the shells have opened and keep warm. Pass the liquid through a fine strainer into a clean saucepan. Cook over high heat until reduced to about 1/3 of original volume. Stir in the Sour Cream and just heat through. Season with salt and pepper. Wash and shake dry the parsley, remove the leaves from the stalks and chop the leaves finely. Sprinkle the parsley over the sauce. Place mussels in sauce and serve hot with crusty bread for dipping.
Mix all of the ingredients in a bowl except bread and refrigerate. Take one round of bread and tear it into bite size pieces. Take the other round of bread and cut out the center of the bread. Tear the part you have cut out into bite size pieces also. When you are ready to serve this delicious dip put the dip into the round of bread and serve with the pieces!
Preheat your oven to 425. Put sweet potato chunks into a large bowl, add oil and mix to cover well. In a small bowl or cup mix all the spices and the salt together and stir until well blended. Sprinkle the sweet potaoes with this mixture and mix until all the potatoes are well covered. Turn onto a cookie sheet and spread out evenly. Bake on the lowest rack in your oven for about 20 minutes. Serve warm. Which won't be a problem as they'll all be gone way before they could get cold!
Stir sugar and cream together in a large saucepan until sugar dissolves. Heat to 234F on a candy thermometer or until a drop of the mixture forms a soft ball when dropped into cold water. Cool to lukewarm. Add vanilla extract, butter and nuts; beat until creamy. Drop from spoon onto waxed paper.
Clean and cut the squash in half and reserve. In a large saute pan, melt the butter and lightly saute the shallots until soft and clear. Add the squash into the pan with the shallots and saute for about 5-8 minutes until tender. Season with salt and pepper. Bon Appetit!
Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 10 to 15 minutes. Alternatively, place in a baking dish and bake at 425 degrees F until tender all the way to the center, about 1 hour. When cool enough to handle, peel off and discard skin. Transfer the sweet potatoes to a medium microwaveable bowl and mash thoroughly with a potato masher. Add coconut milk, ginger and salt; stir well. Reheat in the microwave for 1 to 2 minutes, or in the oven for 8 to 10 minutes. Serve warm.
Combine grapes, yogurt, milk and sugar in blender. Cover and blend until smooth.
Please Read Carefully. The chicken, veal, beef and pork can be put into the pie either cooked or raw. If your not pre-cooking the meats then remove skin and bone the chicken and cut into cubes. Same for the beef, pork and veal, remove any excess fat or nerves from your meat. If you are cooking your meat, then cook chicken as you normally would either boiled or baked, cook your beef, pork and veal cubes in frying pan lightly oiled, do not overcook your meat. Cut all meats into cubes. Mix all vegetables in a large mixing bowl and sprinkle half the salt, pepper, and savory over veggies. In a seperate large bowl, sprinkle the remaining salt, pepper, and savory over meats. In an earthenware casserole dish, place alternating layers, do one of mixed meats, another layer of veggies. Do this until you are almost to the brim of casserole dish. Cover your layers with chicken broth. To Make Pastry. In a mixing bowl sift the flour, salt and baking powder. Incorporate the shortening with the aide of two knives, working and cutting the shortening into the flour. Keep working the flour and shortening until your pastry looks like crumbles. Add the milk and mix with the knives until your pastry forms a ball. Take your pastry and kneading into one big ball. Spread your pastry with your fingers on top of ingredients. Cut slits in pastry for steam to escape from. Wrap your casserole dish with plastic wrap and place dish in refrigerator for 4 to 6 hours. It is better to let sit in fridge overnight. If you want to make this for supper you better start in the early morning. Bake in 300°F oven for 2 hours. To bake cover the pastry crust with aluminium foil for the first hour and half hour. Remove foil and bake until Pastry is brown and your gravy inside is thick.
Beat together potato & sugar. Add mixed fruit, milk & flour and mix thoroughly. Pour into 2 buttered 20cm (8in) round sandwich tins and bake in oven at 180 C (350 F)for 20-25 minutes. Allow to cool. Ice with pink glace icing,sprinkle with coconut and serve buttered. Pink Glace Icing: Place the sugar in a bowl and stirring constantly, add enough liquid to make a creamy consistency. Add a drop of coloring at a time until the desired color is achieved.
Trim mushroom stems. In the container of a food processor, combine 1 pound (about 6 cups) of the mushrooms, the onion and garlic. Pulse just until coarsely chopped. In a large skillet, heat 1 tablespoon of the oil until hot. Add mushroom mixture. Cook and stir until mushrooms are tender and most of the liquid has evaporated, about 10 minutes. Remove from heat. Spoon into a large bowl. Stir in 1 1/4 cups of the bread crumbs, the cheese, egg and pepper. Form into ten 3-inch long croquettes. Place remaining 1/2 cup bread crumbs on a plate or sheet of waxed paper. Coat croquettes with bread crumbs. Slice remaining 1/2 pound mushrooms; set aside for later use. In a large skillet, over medium heat, heat 1 tablespoon of the oil until hot. Cook croquettes on both sides until browned, about 5 minutes. Meanwhile, in a medium skillet, over medium heat, heat remaining 1 tablespoon oil until hot. Add sliced mushrooms; cook and stir until tender, about 5 minutes. Stir in spaghetti sauce; cook until hot, about 2 minutes. Serve over croquettes. Sprinkle with Parmesan cheese, if desired.
Combine cake mix, nuts, 1/3 c milk and butter. Press half of the batter into a greased 13x9 pan. Bake 350 for 8 minutes. In microwave melt caramels with 1/2 c milk - mix well. Pour melted caramels over baked layer. Cover the caramel layer with chocolate chips. Pour remaining cake batter on top. Bake 18 minutes (or less for gooier brownies). Let cool and cut.
preheat oven to 450 mix all meatball ingredients in a large bowl. roll into 1 inch balls and place on non stick baking sheet. place baking sheet in oven for 15 minutes. place peppers, olives, oregano, basil, balsamic and garlic in food processor and puree. Mix this mixture with tomato products in a medium saucepan. Heat on medium high for 5 minutes or until simmering. Place chicken meatballs into sauce and let simmer uncovered for 30 minutes. Serve as side, appetizer or on a bun as a sandwich.
Puree scallops,cream,egg white in a food processor until smooth add the lobster meat,dill,salt and pepper just to chop and distribute the meat leaving it slightly chunky. Place mixture in a piping bag. Spread a sheet of large plastic wrap on a moistened work surface and pipe out a large bead of sausage filling. Leave several inches of plastic wrap empty on either side of the sausage. Roll up the plastic wrap carefully,try to avoid forming any air bubbles inside the plastic. Grasp both ends and twirl the works repeatedly until the plastic tightens around the sausage. If any air pockets form prick them with a pin. Tie off both ends of the plastic then tie off the sausage at regular intervals forming links. Poach the plastic links in simmering water for 10 minutes then immersing them in cold water. Cut off plastic and squeeze out sausage to heat brown in a little butter until heated through.
Cut calamari into small strips. Place in saucepan and cook over medium heat for 15 minutes (do not add water) Drain all but 1 cup of liquid. Add oil, garlic, chili pepper, sauce, parsley and salt. Cover and simmer for 25 minutes. Add wine and cook for an additional 5 minutes. Adjust seasonings to taste. Serve over cooked rice or noodles.
Preheat your oven to 350°F and grease a 1 1/2-quart casserole or baking dish. Place the bread cubes into the prepared pan. Whisk the eggs, milk, cream, syrup, sugar, flavoring, nutmeg, and salt together. Pour over the bread cubes and let sit for 15 minutes to absorb the liquid. Press the cubes down into the liquid if the edges are dry. Bake the pudding for 35 minutes. Remove from the oven and sprinkle with the nuts and sugar. Return to the oven and bake for an additional 15 to 20 minutes, until the pudding has puffed up and is light brown around the edges. Remove from the oven and let stand for a few minutes-the pudding will sink as it sits; that's OK. Serve immediately, or reheat before serving.
Mix dressing and mayo in medium bowl until well blended. Add all remaining ingredients except peanuts and crackers; mix well. Spoon 1 tablespoons of the chicken mixture onto each cracker just before serving. Sprinkle with peanuts if desired. Can also make sandwiches with this.
In a small bowl, mix together your marinade. Place tofu in a shallow bowl, or pie dish, along with the marinade and let soak for about 1 hour turning carefully once or twice in between. Once the hour is almost up, caramelize your onions using 1 tablespoon oil. Heat oil over medium heat, add onions, turn down heat to medium low, stir often and cook until they start to brown and caramelize. May take 10 to 15 minutes or so. Once done, set aside. In same skillet, heat remaining oil and cook tofu over medium high heat. Add a little extra chipotle powder & salt if desired. Once tofu has browned, gently flip and brown the other side. It's ok if it gets a little crispy too! If you feel it is drying out too much, add some of the juices from the bowl it marinated in for extra moisture. When done, remove from heat. Toast your bread. Spread one side of toast with mustard and the other with a layer of mashed avocado. Over the avocado, layer your lettuce, tomato, caramelized onions and tofu. Top with your other slice of bread. You can either eat it as is or slice in half. Serves three. Notes: If you don't like caramelized onions, substitute with raw.
Combine all ingredients except chives and sour cream into medium or large zip 'n steam bag. Shake to mix ingredients and place bag in microwave. Cook on full power for 7 minute or until tender. Allow bag to sit in microwave for 1 minute before handeling. Gently shake to distrubute seasonings. Carefully open bag and remove contents. Sprinkle with 1 tbs chopped chives. Add salt and pepper to taste. Serve with sour cream if desired.
Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper. In a large mixing bowl, sift or whisk together the flour, baking powder, salt and sugar. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs (use pastry blender, two knives, or fingertips). Add the milk and slightly beaten egg and stir until just combined. (The texture should be sticky, moist and lumpy.). Place mixture on a lightly floured surface and knead the dough gently until it comes together and is a smooth dough. Roll out dough to 1/2 inch (1.25 cm) thickness. Cut out biscuits with a lightly floured round cookie cutter. Place on prepared baking sheet and brush the tops with the beaten egg and milk mixture and bake for about 10 - 15 minutes or until the tops are golden brown and a toothpick inserted in the center of the biscuit comes out clean. Remove from oven and place on a wire rack. Serve warm with butter. Makes about 12 3-inch (7.5 cm) biscuits.
In a large mixing bowl, beat the shortening, sugar and molasses. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt;gradually add to creamed mixture. Stir in chocolate chips. Roll into 1-in. balls. Place 2 inches apart on ungreased baking sheets. Bake at 375 for 8-10 minutes or until edges are firm. Removed to wire racks.
Cover squash with water and cook until tender, about 25 minutes. Drain well; place in large bowl. Mix mayonnaise, onion, egg, sugar, salt and pepper. Add to squash; mix well. Place in greased 1 qt baking dish. Mix crumbs, cheese, and butter. Sprinkle on top. Bake uncovered at 350* for 35 minutes.
Cut the bread into 8 slices. In a small bowl, combine the butter and the garlic powder. Spread on one side of each slice of bread. Place bread, buttered side up, on a grill over medium heat for 2 minutes or until browned. Turn and grill 2 minutes longer or until browned. Yield: 8 servings.
Preheat oven to 350F and lightly grease an 8" casserole dish. Mix ingredients together gently. Season with minced onion, garlic, a little Worcestershire sauce, a dash of Tabasco sauce and salt. Place in casserole dish and sprinkle with grated cheese. Bake 40 minutes.