HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook meat and onion until meat is no longer pink. Add seasonings, tomatoes, okra and mushrooms, cover and cook on low for approximately 30 minutes. We like this spicy, so I usually add more cajun seasoning than this recipe calls for. Also, the longer this sits, the better it gets. Serve over cooked spaghetti.
Measure salt or sugar into a clear jar with a tight fitting lid. Add food coloring one drop at a time and screw the cap on tightly. SHAKE to combine. Repeat until desired color is reached. Sprinkle, dip or shake onto whatever you like. I like to put this in a clear salt shaker for easy shaking or pour some into a saucer and dip the wet rim of an empty glass in it to make the glass pretty! Tip: This will keep for a very long time. This stays drier and stores wonderfully as is but even better if you spread colored salt/sugar in a thin layer to air dry for about an hour or microwave in 30 second intervals, stir and repeat for about 1-2 minutes or until moisture is evaporated. You can also add a few grains of rice to absorb any moisture.
Preheat oven to 350 degrees. In a bowl combine all ingredients (except the pork chops and vegetable oil) and set to the side. Heat the oil in a heavy bottom oven proof skillet until the oil shimmers. Pat the chops dry and add them to the hot pan. Cook for two minutes on the first side, flip the chop and cook for an additional minute. Transfer the chops to a plate. Pour the excess oil out of the pan (but don't wipe the pan out). Add the sauce mixture, scrape up the browned bits on the bottom of the pan. Simmer the sauce over medium heat, stirring frequently until sauce is thick and glossy, about 4- 5 minutes. Take the pan off the heat and add the pork chops to the pan, turning to coat in the sauce. Place the skillet in the oven and cook for 15 minutes. Spoon the sauce on top of the pork chops and serve.
Preheat oven to 375F degrees. Combine flour, oats, baking powder and salt. In separate bowl, beat white sugar and butter until blended. Whisk in cinnamon applesauce, egg, and vanilla. Add flour mixture to applesauce mixture and stir until well blended. In small bowl, combine chunky applesauce, raisins, brown sugar, and cinnamon. Spoon half of oat mixture into sprayed 8-inch baking pan; pour raisin filling over top, and spoon remaining oat mixture over filling, spreading evenly. Bake 30 to 35 minutes or until lightly browned; cool on wire rack.
Preheat oven to 450 degrees. Line a jelly roll pan with foil. Break up pretzels on pan. Melt butter in microwave, add brown sugar, stir together, and dump onto pretzels. Stir until well coated. Bake for 5 minutes. Cool and break apart pretzels. For the fruit salad put into large bowl: mix pudding and buttermilk together. Fold in the whipped cream, crushed pineapple, and mandarin orange pulp. Cover top of salad with caramelized pretzel topping right before serving.
Sift dry ingredients together in a large mixing bowl, set aside. Crack and separate 2 eggs, reserve egg white and yolk in separate bowls. Add 2C milk and the vanilla to the reserved egg yolks. Whisk briefly to combine. Add mixture to dry ingredients until batter-like and well-mixed. Add milk for thinning until desired consistency for pancake density is achieved. Whisk egg-whites at high speed until they form soft peaks. Fold this gently into batter, taking care not to over-mix. There will be lumps! This is the secret to the fluffiness of the pancake. Heat a frying pan on medium-low. Spray with non-stick of choice or melt small tab of butter to prevent sticking. Ladel out desired amount, less for smaller cakes. Cook approximately 2+ minutes, or until bubbles form and pop in the centre. Flip, and cook an additional minute, or until golden. Serve with butter and syrup. Or butter and peanut butter and syrup -- or strawberries and whipcream -- or add chocolate chips and go crazy with whatever else!
Combine butter, Dijon, and garlic powder in shallow dish. Combine cracker crumbs and cheese in a shallow dish. Dip chicken in butter mixture and dredge in cracker crumb mixture. Bake at 400°F for 15 minutes.
Combine soy sauce, vinegar, sugar and oil in a small saucepan and cook over medium heat until sugar dissolves. Remove from heat and cool. (Can be made a day in advance,) Refrigerate until ready to use. Break up Ramen noodles (discard seasoning packets or save them for another use). Saute noodles, almonds and sesame seeds in oil until they brown. Stir often. Remove from heat. Combine cabbage, onions and noodle mixture. Toss with the dressing about 20 minutes before serving (this allows the noodles to soften).
In a bowl combine 1 cup flour, 1/3 cup brown sugar, baking poowder, cinnamon, salt and currants. Thinly slice one half of one of the apples; set aside. Chop remaining apples and add to flour mixture along with milk and melted butter; mix well. Spread in buttered nine inch square metal cake pan. Arrange slices on top. Sauce: In a bowl, whisk together water, brown sugar, flour, butter and vanilla; gently pour over batter. Bake in 350f degree oven for 30/40 minutes or until tester inserted in cakes comes out clean. Serve warm.
Sift together the flour, baking powder, and salt. Add the water and mix to form a dough. Knead the dough and let sit for 1/2 hour. Knead again and divide into four balls. Roll out each ball on a floured board to a diameter of about 8 to 10 inches, making each roti as thin as possible. Grease a large skillet or griddle with vegetable oil and heat. Bake each roti for about a minute and a half per side, coating each side with a little oil. Remove carefully and drain on paper towels. The rotis can be left whole for stuffing or torn up for dipping.
Over medium heat combine the tomato puree, sugar and one-half of the chili powder. Brown the hamburger in a large skillet, crumbling it with a spatula while cooking. Once the hamburger is browned evenly, reduce the heat to medium low. Now comes the first of two critical steps in making a great coney sauce. The hamburger needs to be crumbled into extremely fine particles; the finer the better. Pampered Chef makes a tool for chopping hamburger into fine particles that I use. It requires a lot of effort and time but I cannot overstress the importance of getting the hamburger particles as small as you can. I have been tempted to put the cooked hamburger into a food processor but I am not sure if a food processor is appropriate for use on meat. I usually move small amounts of hamburger to the center of the skillet and take out my frustrations on it with my Pampered Chef tool adding the hamburger to the sauce as I go. While I am cooking the hamburger, I slowly add the rest of the chili sauce a little at a time. This is the second of two critical steps. It is important to get a balance between the sweetness of the sugar and the tang of the chili sauce. For a sauce to be truly good you should be able to taste both the sweet and tangy at the same time with neither overpowering the other. You should have a lingering taste of chili with just a hint of sweetness. It is important to frequently taste the sauce, as balance is critical. After making it for many years you will be able to pretty much tell how far along the sauce is by the color; the sauce will start to take on a rich dark red color from the dark chili powder when you are nearing completion. All this sounds like a lot of work, and it is. But the outcome is worth it. Rest assured that if you follow my directions you will be treated with a sauce that some day will come to be known as Sam's, Jane's or maybe if your name happens to be Richard - Dick's Famous Coney Sauce.
Mix eggs with wet ingredients and beat till smooth. Add dry ingredients. Bake at 350 for around 10 minutes.
Preheat the oven to 160C/140C fan. Grease and line a large rectangular baking tin. Cover the sultanas in freshly-brewed tea and set aside to plump while you prepare the pudding batter. Using a wooden spoon, cream the butter and sugar until pale and fluffy. Slowly pour in the eggs and continue whisking, adding 1 tablespoon of the flour to prevent splitting. Fold the rest of the flour and the mixed spice into the creamed mixture, followed by the drained sultanas, lemon and orange zest. Transfer the mixture to the prepared baking tin and bake for about 40 minutes or until a sharp knife inserted into the middle comes out clean. While the cake is baking, prepare the sauce. For the whisky sauce: put the butter and sugar into a small, heavy-based saucepan over a medium-high heat and stir until the butter is melted. Boil for 5 minutes, until the sugar is dissolved. Pour in the cream, bring back to the boil, then stir in whisky, to taste. To serve, cut the warm cake into wedges and accompany with a dollop of whipped cream and the whisky sauce.
In a medium sized bowl, dissolve instant coffee in water. Add cream cheese and blend until light& creamy. Add SPLENDA sweetener and blend well. In a separate small container, melt chocolate squares in microwave for 2 minutes on medium power or in a double boiler. Add to cream cheese mixture and blend well. Chill about 1 hour or until firm enough to shape. Shape into small drops about 1 inch. Place on sheet of wax paper and freeze. Prior to removing Truffles from freezer, mix cocoa and 1 Tbsp of instant coffee together, crushing the coffee granules to make a fine powder. When ready, remove Truffles& let sit about 5 minutes before coating. Hint: This coating is done easier by placing coffee into a ziploc plastic bag and using a rolling pin to crush before adding cocoa. Then place Truffles into bag and gently shake to coat. Store in airtight container in refrigerator.
Scones: Preheat oven to 350%, making sure that the baking rack is in the middle of the oven. Line a cookie sheet with parchment paper to keep scones from browning too quickly on bottom. In a large bowl, add the white & brown flours, the white & brown splenda, baking powder and sea salt. Cut butter into small pieces and blend into the flour mixture. until it resembles coarse crumbs. Next combine the milk and lemon juice to create sour milk, stir and let sit 3 minutes. In a small bowl add the sour milk, beaten egg and almond extract. Mix well and add to the coarse flour mixture, gently stirring until combined. Now add the cherries and candied ginger. Most Important *Do not over mix*. Gently knead the dough on a lightly floured board until it is smooth and elastic. If required add extra flour. Pat the dough gently into a circle and cut into 9 triangular pieces and place on cookie sheet. (Cut the circle into 3 large slices and cut each large slice into three equal size smaller slices). Glaze: To make the glaze beat the egg white with milk, until well mixed. Brush a little of the mixture onto the top of the scones. Bake for about 15 - 18 minutes or until a toothpick inserted into the center of scone comes out clean. Remove the pan from oven and place the scones on rack to cool. Cherry Mascarpone Cream: In a large bowl place the mascarpone cheese, almond extract and splenda. Beat until the cheese mixture starts to look softly whipped, then add the whipped cream and the finely chopped cherries until well mixed. If not ready to use immediately, cover and refrigerate until serving time. Make sure to stir before serving. To serve, split the scones and fill with the cherry cream mixture, place top back on and sprinkle powdered sugar over the top of the scone.
Prepare the jello with the boiling water. Add the marshmallows, and let cool. Add the milk and stir. Fold in the fruit cocktail. At this point, you can choose to add the bananas here or slice on top after completely set. Pour into a jello mold or a 9" cake pan. When completely set, add the bananas (if you haven't already) and top with cool whip or whip cream.
Saute onion in oil until translucent. Add garlic stir until you can smell the garlic. Add all other ingredients EXCEPT sherry and corn starch. Simmer 15 minutes. Stir together corn starch and sherry. Add corn starch and sherry mix to other ingredients. Simmer until thick.
In a large bowl, combine the sweetened condensed milk, lemon juice, and heavy cream; mix well. Fold in the whipped cream then gently stir in the blueberries until thoroughly combined. Pour into the pie crust, cover and chill overnight, or for at least 8 hours.
Preheat oven to 350. Fry bacon crispy, set aside and crumble. Saute chicken until browned on each side and cooked half way. Cup in 1 inch pieces. Cook pasta half way. Microwave broccoli for 1 minute. Stir and microwave for 1 minute. Mix sour cream, water, salt and pepper, Worcestershire sauce and cream soup in a mixing bowl. Saute onions in the bacon drippings until translucent. Add broccoli and chicken for 2-3 minutes to the onions. Mix chicken, onion and broccoli mixture with the sauce in a 2 quart casserole dish. Add pasta and 3/4 of shredded cheese, mix well. Cover and bake in oven for 25 minutes. While casserole is cooking, mix breadcrumbs, melted butter and the rest of the cheese with a fork in a small bowl. After 25 minutes uncover and add the breadcrumb topping mix. Bake for and additional 5-10 minutes. Serve immediately.
Place all ingredients in a medium-sized saucepan. Simmer for 10 minutes, if using cooked pasta, or until dry pasta is fully cooked. Add enough water during cooking to just cover the pasta.
In a large stock pot over high heat add 1 tbsp olive oil - season the chicken breasts with fresh pepper and sea salt, place into the pot and brown on all sides, approximately 10 minutes total. Add onions, garlic, celery, carrots and bay leaves. Season. Add 14 cups water and lower heat to medium. Simmer for 2 hours. Remove chicken breasts from soup, debone meat and chop into cubes and return to soup. Add 3 pkgs of the Carolina wild & long grain rice seasoned (this equals 14 oz), can of cream corn, and corn. Slow cook for 30 minutes. In a small pot melt butter, add salt, pepper and flour, slowly ladle in soup of the soup stock - add cream and return to the soup pot. Cook for 10 minutes at medium high heat to bring to a boil. Stir frequently . Serve with a nice crusty bread! Enjoy.
Preheat oven to 350. In med saucepan, mix together all ingredients except biscuits and heat until bubbly about 15 mins on med. Then pour turkey/vegetable mixture into a lightly greased 9 x 13 pan. Top with biscuits. Bake for 20 mins or until biscuits are golden brown.
Place chopped fruit, chile, lime juice, zest, pineapple juice, ginger, vinegar, and salt in a medium saucepan. Bring to a boil on high heat, reduce heat and simmer for 1 minute. Stir in mint, return to boil, cook 1 minute. Ladle hot salsa into hot jars, leaving 1/2 inch headroom. Process 20 minutes (half pint jars) for 20 minutes.
Heat the butter and oil in a nonstick skillet over medium-high heat; season pork chops with 1/4 teaspoon salt and 1/4 teaspoon black pepper, saute for 3 minutes per side until nicely browned, remove to plate and keep warm. Add sliced cabbage, shredded carrot, wine, caraway seeds, thyme, and remaining salt and pepper to the skillet; stir to combine,Cover and cook for 8 minutes over medium-high heat, stirring occasionally. Add sliced kielbasa and vinegar to the skillet; tuck the pork chops back into the mixture; cover skillet and cook on mediun-low heat for 5 minutes stirring occasionally or until pork chops reach a internal temperture of 155 degrees; turn off heat; allow to rest for 5 minutes before serving, enjoy.
Preheat oven to 350 degrees. Prep loaf pan - grease with spray, shortening or butter. Prepare streusel topping: Blend dry ingredients together. Add almond extract, then cut in butter until mixture is soft and crumbly. Set aside. Prepare bread batter: In large bowl combine 1 cup of the flour, the sugar, cinnamon, baking powder, baking soda and salt. Add mashed banana, almond extract, butter or shortening and milk. Mix with spoon until well blended. Add eggs, remaining flour and oats. Beat until blended. Add apples, walnuts and blueberries and fold batter lightly to distribute. (Be careful not to break berries.). Pour half of batter into prepared loaf pan. Break up and crumble 2 tablespoons of streusel mixture over top, then add remaining batter to pan. Cover with remaining streusel. Bake in 350 degree oven for 55-65 minutes or until toothpick inserted in center comes out clean. Makes 1 loaf (16 servings) [Oh, who're we kidding: it makes 1 big serving...]. The banana bread is good warm or cold, but do yourself a favor and have a slice about 10 minutes after it comes out of the oven!
Cut livers into pieces. In medium skillet, in hot butter, saute' onions until soft; add livers and saute' about 5 minutes. Blend in mushrooms and flour; sprinkle with salt and pepper; add 1/3 c. water and simmer, stirring occasionally, until thickened. Fills 2 omelets. 4 servings.
In small saucepan mix sugar, flour, and salt, stir in pineapple juice and egg. Cook over moderate heat, stirring constantly until thickened. Add lemon juice. Set aside and cool. cook Acini Di Pepe according to package directions. Combine cooked mixture with Acini Di Pepe. Cover; place in refrigerator until chilled. Combine remaining ingredients, stir lightly. Chill at least 1 hour before serving.
Heat oven to 450°F In 10-inch skillet, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; drain. Reduce heat to medium. Add onion; cook 5 to 8 minutes, stirring occasionally, until onion is tender. Stir in ketchup, pickle and pepper. Cook 2 to 3 minutes or until thoroughly heated. Spoon mixture into ungreased 9-inch pie pan. Sprinkle with cheese. Remove pie crust from pouch; place flat over hot beef mixture. Seal and flute edge; cut slits in several places in crust. Bake 13 to 20 minutes or until crust is golden brown and filling is bubbly. After 8 to 10 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.
Place Crackers in a large mixing bowl. In a small sauce pan boil Chicken Bouillon in water. Add other ingredients to pan and simmer for 5 minutes. Pour about 1/4 of the liquid over the Crackers. Mix. Repeat steps 4 and 5 until crackers are evenly coated. Place Oyster Crackers in a microwave safe bowl. Cook in microwave on high for 3 minutes. Remove and stir. Cook in microwave for another 3 minutes. Allow to sit and cool for 5 minutes before serving.
Combine crumbs and butter; press onto bottom of 9 inch spring form pan. Melt caramels with milk in saucepan on low, stirring until smooth. Stir in pecans, pour over crust. Beat cream cheese, sugar and vanilla on medium until well blended. Add eggs, one at a time; mix just until blended. Pour batter over caramel mixture. Bake at 350f degrees for 45 to 50 minutes or until centre is almost set. Cool completely. Chill 4 hours or overnight. If desired, drizzle with caramel sauce and top with a few pecans.
In 2-qt saucepan, combine soup, pineapple, root beer, onion, and brown sugar. Cook over medium heat, stirring often, for about 10 minutes. Add ham and toss gently to distribute. Continue cooking over medium heat for additional 5 minutes. Spoon ham onto buns or rolls and serve.
Preheat oven to 325 degrees. Combine dry bisquick mix, raw sausage, and cheese in a large mixing bowl. (***mixture will be very dry -- so it's important to allow your sausage and cheese to come to room temperature before combining.). Spray baking sheet with nonstick cooking spray. Form small balls (more like loose clumps)out of mixture, and line balls on baking sheet about 2 inches apart. Bake for 30 minutes until browned and crispy!
Butter a 9 x 13-inch baking dish. Combine feta, cottage cheese, salt and eggs. Mix well. Take half of the phyllo sheets from package and cover the rest. Center 1 sheet in baking dish and brush quickly with melted butter. Repeat with remaining half of sheets. The sheets will extend over the sides of the dish. Spoon in the cheese mixture and spread evenly of sheets. Fold the overhanging sides and ends over the filling. Top with remaining sheets, as above, brushing each with butter. Tuck sides and ends inside dish to seal in the filling. Refrigerate 1 hour. Preheat oven to 325°F With a sharp knife, score top of pie into 4 strips lengthwise and then crosswise. Bake until crisp and golden, about 1 hour. Remove from oven and let stand 10 minutes. Cut through scored lines and serve.
Cut onion in half (from north to south), then in slices. Sautee squash, mushrooms, onion and garlic in oil until squash is slightly tender. Meanwhile, mix together eggs and cottage cheese. To assemble:. Place vegetables in bottom of 9 x 13 casserole dish, being careful to drain off all liquid. Spread cottage cheese mixture on top. Sprinkle with spices as desired. Sprinkle grated cheese on top. Lightly toss mixture with fork. Bake, uncovered, in 350 degree oven for 30 minutes.
Remove husk from corn. Scrub with stiff brush to remove silks, rinse. Cut kernels from cob(do not scrape cobs). Measures 8 cups kernels. In large pot, combine corn kernels, and 2 cups water. Bring to a boil, reduce heat. Simmer covered for 4-5 minutes or until corn is nearly tender, drain. In the same pot, combine corn, celery, peppers, and onion. Stir in vinegar, sugar, mustard, pickling salt, celery seeds and turmeric. Bring to a boil, stirring until sugar dissolves. Reduce heat, simmer uncovered for 5 minutes, stirring occasionally. In small bowl, stir together cornstarch and 3 tablespoons water. Add cornstarch mixture to corn mixture. Cook and stir until mixture is slightly thickened and bubbly. Cook and stir 2 minutes. Ladle into hot sterlized pint jars, leaving 1/2" headspace. Wipe rims and add lids. Process in water bath for 15 minutes. Start timing once water is boiling. **Cumin-Poblano corn relish: prepare as directed, except substitute 1 1/2 cups chopped fresh poblano chile peppers for the green peppers. Reduce vinegar to 2 cups and add 1/2 lime juice. Substitute 1 tablespoon ground cumin for the celery seeds and turmeric. **Apple-corn relish: prepare as directed, except reduce corn kernels to 6 cups and add 2 cups chopped Granny Smith apples with celery, peepers, and onion. Substitute 2 teaspoons caraway seeds for the celery seeds. **Olive-corn relish: prepare as directed, except add 1 cup coarsely chopped pitted green olives and 1 cup chopped pitted black olives with celery, peppers and onions.
Make crust: Preheat oven to 350F (175C). Stir together crumbs, pepper and butter and press into bottom and up sides of a 9 inch metal pie dish. Bake shell in the middle of the oven for 8-10 minutes, or until crisp and golden-brown. Let cool. Make filling: Preheat oven to 375F (190C). Cook onion in oil over moderately-low heat, stirring, until it is softened. Add garlic and cook mixture, stirring, for 1 minute. Add curry and cumin and cook, stirring, for 1 minute. Add squash, egg yolks, beaten lightly, and salt and cook the mixture, stirring constantly, until it is hot and thickened slightly. Do not let it boil. Transfer to a bowl. In another bowl, beat the egg whites with the cream of tartar until they just hold stiff peaks. Stir 1/4 of whites into squash mixture to lighten and fold in remaining whites with 4 tblsps of the Parmesan cheese. Spoon into shell, smoothing and mounding slightly and sprinkle with remaining Parmesan cheese. Bake in middle of oven for 25 minutes, or until puffed and golden and tester comes out clean. Good hot or cold.