HumbleIntelligence/food-ner-1-Million huggingface dataset:
- Preheat your oven to 350 degrees. Mix all ingredients together thoroughly. Using a whisk works pretty good. Pour the batter into a greased muffin tin - about 10 muffins. You can also make bread by pouring it into a greased loaf pan. For muffins, bake 20-25 minutes. For bread, about one hour, or until toothpick inserted comes out clean. www.kitchenbaby.blogspot.com.
Cook sausage in large skillet until browned; remove with slotted spoon& drain. Saute onion& celery in remaining sausage drippings until tender. Combine sausage, sauteed vegetables, bread cubes, cornbread, sage, marjoram& pepper in a large mixing bowl; blend well. Moisten with chicken broth. Mixture can be stuffed into turkey, or placed into a greased 13x9 baking dish& dot with butter. Cover& bake 20 minutes at 350F; uncover& bake 10 minutes more, or until golden brown.
In a sauce pan mix sugar, corn syrup, water and salt to a boil, stirring occasionally so that it does not stick bring to a soft ball stage or 115 degrees on a candy thermometer. While mixture is cooking beat egg whites until peaks form, once syrup mixture is to the soft ball stage slowly pour over the egg whites in the mixer. Add vanilla, This is when your kitchen aid is your best friend. Continue mixing until the shinny look is no longer on the mixture and has cooled some. Place wax paper out and put some conf sugar on the paper, place the mixture on the was paper and roll out with a rolling pin into a rectangle, spread peanut butter on the white mixture, use the edge of the wax paper to roll into a long roll, allow to cool some more then slice.
Use part-skim mozzarella and nonfat ricotta. Preheat oven to 325 degrees. Spray 9"x13" baking dish with nonstick vegetable spray. In mixing bowl, combine mozzarella, corn, ricotta, egg, oregano, salt, and pepper. Line bottom of baking dish with 3/4 c sauce. Layer half of noodles and top with half of cheese mixture. Repeat and pour remaining sauce over top. Carefully pour water around edges and sprinkle with mozzarella. Tightly cover pan with foil and bake 1 hour and 15 minutes. Let rest 10 to 15 minutes before serving.
Please note Pampered Chef products are highlighted. You can use any food processor and other equipment to accomplish the same results. Preheat oven to 325°F (160°F). For crust, lightly spray sides of 9" Spring form Pan with nonstick cooking spray. Break cookies in half and place in Manual Food Processor; cover and pump handle to form very fine crumbs. Press cookie crumbs evenly over bottom and slightly up sides of pan. Bake 8 minutes. Remove pan from oven to Stackable Cooling Rack. For filling, place chocolate in Large Micro-Cooker(R). Microwave, uncovered, on HIGH 1-1 1/2 minutes or until mostly melted, stirring every 30 seconds with Mix 'N Scraper(R). Place cream cheese, sugar and vanilla into Stainless (4-qt./4-L) Mixing Bowl; beat on medium speed of electric mixer just until incorporated. Beat in eggs, one at a time, mixing after each addition just until incorporated. Add chocolate; mix just until blended. Pour over crust. Bake 55-65 minutes (see Cook's Tip) or until center appears nearly set when gently shaken (center will firm as it cools). Turn off oven; open oven door slightly. Let cheesecake stand in oven 1 hour. Remove pan from oven to cooling rack; remove collar from pan. Cover cheesecake; refrigerate 4 hours or overnight. For sauce, combine juice and cornstarch in (1.5-qt./1.4-L) Saucepan; bring to a boil over medium-high heat. Reduce heat to low and simmer 1-2 minutes or until slightly thickened, stirring frequently. Remove from heat; pour into (2-cup/500-mL) Prep Bowl. Cover and refrigerate until chilled. For each serving, drizzle with syrup and garnish with whipped cream, pomegranate seeds and chocolate curls, if desired.
In a blender or food processor, puree pineapple. Add ice cubes, one at a time, and crush. Pour into glasses.
Sprinkle steaks with garlic powder and pepper. In a large frying pan cook steaks over medium-high heat in hot oil about 3 minutes or till done, turning once. Remove steaks from pan; drain meat drippings. Cut meat into cubes; set aside. In the same pan apply cooking spray and then cook onion and celery over medium heat till tender. Stir in meat, the 4 cups water, frozen vegetables, bouillon granules, Worcestershire sauce, and basil. Bring to boiling; reduce heat. Cover and simmer about 5 minutes or till vegetables are tenderized. Stir in undrained tomatoes. In a covered dish shake together the 1/2 cup water and the flour; add to the frying pan. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more.
Mix liqueurs together and serve straight up at room temperature, or. Serve over ice, or. Layer for a rainbow effect!
Preheat oven to 475°F Mix seasoning, sugar and spices together. Slice scrubbed, unpeeled potatoes into rounds. Place 1/2 of the potatoes into a plastic bag. Spray with olive oil. Sprinkle half of spice mix into bag. Close bag and shake until potatoes are coated. Repeat process with other half of potatoes and spices. Spray 2 baking sheets with olive oil. Spread potato rounds out on baking sheets into a single layer. Bake until crisp, 30-40 minutes.
Place the pork shoulder roast in the crockpot on low (on high if frozen) with 1 cup of water, basil and rosemary for about 8 hours (can be done overnight, use low even if frozen). Remove any skin or bone. Pull the meat apart into small pieces, I use forks, and return it to the crock pot. Add a bottle of BBQ sauce and a little water (1/4 c.) and stir to coat. Continue to cook on low for an hour or two. Serve on hamburger buns with coleslaw.
Bake potatoes for 40 to 60 minutes. Cut in half lengthwise. Remove pulp and mash with sour cream and milk. Combine with beans, corn, Recaito or cilantro, salt and pepper. Stuff the mixture into the potato skins. Pile on the cheese. Bake 20 minutes in 400-degree oven. Serve with picante sauce or salsa and, if you like, guacamole or sour cream.
Preheat oven to 350°. Cut the salmon fillet into 4-5 large pieces and place in a food processor. Pulse about 6 times, add the smoked salmon, and pulse another 4-5 times, stopping while the fish still has some texture. Transfer the salmon to a bowl and add the scallions, soy sauce, sesame oil, ginger, garlic, bread crumbs, and eggs. Mix with a spoon or your hands until well combined. Shape the salmon mixture into a loaf about 8 inches long, 3 inches wide, and 1-2 inches high and place it in an oiled 9 x 12 inch pan, preferably Pyrex. Pour the black and white sesame seeds into a cup and mix them. Sprinkle the seeds evenly over the top of the salmon loaf, pressing lightly to make the seeds adhere. Bake for20-30 minutes, or until the loaf feels springy to the touch and an instant-read thermometer measures 145° in the thickest part. Mayo-in a small bowl, whisk the wasabi into the mayonnaise, 1/2 teaspoon at a time, tasting after each addition. If it's not spicy enough, add another 1/2 teaspoon. Add the water, 1/2 teaspoon at a time, stirring , until the mayo has the consistency of a sauce. Just before serving, fold in the chopped chives, stirring until they are evenly distributed. To serve, slice the salmon loaf and spoon a good dollop of the mayo beside each slice.
Preheat the oven to 425°F Melt the butter in a 12-inch cast iron skillet over low heat. Mix the eggs, flour, and milk in a blender on medium speed until just blended, 5 to 10 seconds. Pour the batter into a medium bowl and add the cheese and ham, folding them into the mixture. Pour into the skillet with the melted butter. Placee the skillet in the oven and bake until the top puffs up and is lightly golden, 20 to 25 minutes. Cut into six wedges and serve immediately.
Boil potatoes and mash. Preheat oven to 350°F. Saute onions, celery and peppers in oil and butter until soft. Stir in tomato sauce, herbs and brown sugar. Simmer for a couple minutes. Remove hot pepper sliver. Stir vegetable mixture and potatoes together. Beat eggs and some of the milk together and mix into potato mixture, adding more milk if necessary to make a moist consistency. Should be moister than your usual mashed potatoes. Put in casserole dish and bake 40 minutes.
Preheat oven to 350° F and butter a 9x13-inch baking dish or six 6-ounce ramekins. Cook pasta acording to its directions. Al dente is fine. Cool pasta and set aside for later. In a skillet over medium heat, melt 1 teaspoon of the butter. Add the shallots and cook until soft, but not browned, about 3 minutes. Add the Guinness and cook until reduced by half, about 5 minutes. Then add the cream and cook until reduced by half, about 5 minutes more. Remove from heat and cool to room temperature. Seperately, Melt remaining 2 teaspoons of butter. In a bowl, combine the cooked pasta, cheese, and cream mixture. Pour into prepared pan or ramekins. Top with bread crumbs and spoon melted butter over the top. Bake for 30 minutes, until bread crumbs are lightly browned and sauce is bubbling.
Before you start cooking, take the dried shitake mushrooms and long rice noodles and place both in a bowl of warm water. Let these soak for about 15-20 minutes until they are soft. While these are soaking, brown ground pork, minced garlic, and garlic salt in a large pot on medium heat. Do not drain. Once pork is cooked, add the cans of chicken broth to the pot. Start with four cans and if you prefer your soup thinner add a few more. Keep in mind that the long rice will soak up some of the soup. Bring this to a boil before adding other ingredients. Take softened long rice noodles out of the warm water and add to the pork/chicken broth. Also take the softened shitake mushrooms and cut off the stems and slice into 1/4" strips and add to broth. Cover pot and cook on medium heat for another 30 minutes. Stir soup periodically during this time. Now add the water chestnuts and bamboo shoots into broth and cook another 10 minutes uncovered. Take the eggs and crack these directly into the broth and mix the broth quickly with a spoon. This will scramble the eggs into the soup. This is now the time to taste your broth and add salt and pepper to taste. Just keep in mind that the flavors get more intense the next day.
Combine all ingredients for marinade in saucepan and bring to boil, allow to cool. Cut beef into bite size pieces, marinate for 24 hours in fridge. Drain meat and toss in flour. Brown in oil. Transfer to a saucepan and pour in the marinade. Simmer 1 hour or until tender. Pour into pie dish. Place pastry over the top. Glaze with egg. Bake at 200 degrees celcious for 20 minutes or until pastry is cooked. Serve with a leafy green salad or mashed potatoes.
In a large bowl, mix all ingridients. Allow salad to sit in refrigerator over night or a least 6 hours. Enjoy!
Spray a medium frying pan with oil. Cook pork over high heat for 10-15 minutes covered. Add leeks, garlic and 1/2 cup stock to a large frying pan, and bring to boil. Reduce heat and simmer on medium heat 5-7 minutes or until liquid has reduced by half. Stir in sugar and vinegar for 1 minute. Add apple and cook on high heat until caramelized. Stir in remaining stock and reduce heat. Simmer for 3-5 minutes to thicken sauce. Slice pork thickly, top with apple and leek. Serve on rocket leaves with carrots.
Boil cut up giblets and neck until tender. Save the water. Grind giblets and shredded neck meat and place in a large bowl (I use the roasting pan). Chop onion and celery and saute in the butter until tender. Add to the giblet meat. Break up the French bread and add the chunks to the giblets, onion and celery. Pour boiling water over the wild rice and drain. Do not skip this step. Add the drained wild rice to the mixture in the bowl. Add enough giblet water to moisten. Add the spices and one egg. Knead the mixture until well blended, adding more spices and/or giblet water as needed. Refrigerate overnight and stuff mixture into turkey just before ready to roast. May be cooked separately covered with foil for about an hour to an hour and a half in a 325 degree oven.
Put flour in a bowl. Cut in cheese spread and margarine with a pastry blender until mixture is crumbly. Sprinkle cold water over flour mixture. Stir with a fork until moistened. Shape into a ball. Cover and chill at least 4 hours. Divide dough in half and keep one portion chilled. Roll remaining portion to 1/4 inch thick on a well-floured surface. Cut into rounds with a 3-inch biscuit cutter. Place 1/4 teaspoon jelly on the center of each round. Moisten edges with water. Fold in half and press edges with a fork to seal - make sure edges are well sealed! Place on a lightly greased baking sheet. Repeat with remaining portion of dough. Bake at 375 degrees for 10-12 minutes or until lightly browned. Transfer to wire racks to cool.
Place red onion in a large bowl. Add watermelon, feta and olives. Sprinkle with mint leaves, salt, and pepper. Drizzle with olive oil. Toss until everything is coated. Let stand for at least 15 minutes, until ready to serve. Serve on lettuce leaves if you want.
Place all stir fry SAUCE ingredients together in a blender or food processor. Process or blend until smooth. Taste-test the stir fry sauce for sweetness - you want a balance of flavors: tangy, but definitely more sweet than sour. If needed, add 1 teaspoons to 1 tablespoons additional sugar. (Note: the sweetness of the sauce will depend on how sweet your mangos are.). Prepare all other ingredients for stir-frying, and place next to the stove. If using fillets of fish, gently cut them into cubes. For shrimp, be sure to remove the shells. If you are using clams and/or mussels, rinse with cold water, removing any surface debris. Pour 1 tablespoons canola oil into a wok or large frying pan and place over medium-heat heat. Add the garlic, onion, and snow peas. If using clams, add them now as well (Note: clams require a longer cooking time than mussels). Stir-fry 1-2 minutes, or until snow peas turn bright green. Add up to 1/3 of the stir-fry sauce when your wok or frying pan becomes dry. Add the rest of the stir-fry sauce, plus the red pepper and seafood. Stir-fry gently, so that you don't break any shells. Also, if using fish fillets, these require extra gentleness, or they will break apart. Stir-fry 5-7 minutes, or until all the seafood is cooked (mussels and/or clams should open after 7 minutes - if not, discard). A minute or two just before serving, add the mango pieces (these just need warming). Serve hot from the wok with rice or cooked barley on the side. Sprinkle with fresh coriander and decorate with lime wedges, if desired.
Cut the Zucchini in half lengthwise (you can also use yellow summer squash). Spread butter or margarine on one half of the squash. Sprinkle the garlic, cheese's and spices on the other half. (Use as much or as little as you like) Place the buttered half on top of the half with the cheese and spices. Slice in half or if squash is real big, cut in thirds or fourths. Wrap each portion in aluminum foil and place on grill. Grill for about 10 to 15 minutes turning often.
Spray a 9-inch pie plate with non-stick cooking spray; set aside. In a large skillet, melt butter over medium heat. Add onion and cook, stirring occasionally, until tender; remove skillet from heat. Stir in tomato, chiles, olives, 1 cup cheese, cumin, and salt and pepper. Spread mixture evenly into pie plate. In a bowl, add the Bisquick, milk, and eggs; stir until well blended. Pour batter over vegetable mixture. Bake at 400 degrees, uncovered, for 30 minutes. Sprinkle with remainder of cheese and bake 3-5 more minutes or until knife comes out clean. Let stand 10 minutes before serving.
Put about 1/4 to 1/2 cup frozen yogurt in the bottom of blender. Add ice cubes. Add fruit. (I used pineapple- you can use whatever fruit you think would taste good with green tea, and more or less fruit depending on how "fruity" you want the drink). Add green tea powder, I just pour in the powder from the bag in ridiculous amounts but I really like to taste the green tea. Add vanilla extract. Pour milk on top to cover fruit. Add around another 1/2 cup frozen yogurt. Blend until smooth, enjoy! (If you don't find it perfect- next time you can make adjustments to suit you).
Cut 8 slices of the panini bread. Prepare the marinade. Set aside. In small bowl prepare the basil dressing or Dijon mustard and mix well. The condiments can be made several hours in advance. Slice the vegetables into uniform sizes. Marinate the veggies in a shallow pan for an hour. Drain off the marinade and then grill the vegetables on each side for about 4-5 minutes, until tender yet crisp. Spread one side of each sandwich slice with your choice of spread. Add the vegetables, next place 1 ounce of cheese and the parsley or lovage. Butter lightly the top and bottom of sandwich. Press down carefully on the sandwich and toast on grilll. Cut in half and serve.
Cook the kale in a deep pot of boiling water induced with salt for about 6 minutes, drain the kale and dry them. Preheat your broiler with the rack 2nd shelf down. Heat a skillet over med-high heat and cook the pancetta in olive oil until crisp. Add cream, garlic, nutmeg, salt n' pepper and simmer for about 7-8 minutes until the sauce is reduced to about 1/2 to 2/3ish cup. Toss in the greens into the sauce and make sure its coated evenly. In a small bowl toss the breadcrumbs and olive oil, combine it with the cheese and take that and sprinkle it all over top the greens. Broil for 5 minutes. Ta Da!
Lightly saute the sausage in 1 tablespoon olive oil over medium heat. Remove from skillet and cut into bite-sized pieces. Heat the rest of the oil over medium high heat in the skillet; saute potatoes and scallions until tender and lightly brown, stirring to prevent sticking. Return sausage to skillet; add seasonings and toss to combine all ingredients. Serve immediately.
Heat oven to 425. Brush one side of each baguette slice with butter. Place butter side up on cookie sheet. Bake 3 to 4 minutes. Mix turkey, ham, cream, and curry powder. Spoon meat mixture onto butter side of baguette. Top each with 1/2 teaspoons chutney. Sprinkle with parmesan cheese. Bake 5 to 6 minutes or until meat mixture is warm and slightly bubbly.
Mix cake mix, eggs, applesauce and oranges. Beat on high about 6 minutes. Put in a 9 x 13 pan, very well greased and floured. Bake 15 minutes at 325 degrees, or until cake is done. Let cool. Mix pudding and pineapple with juice, fold in a large tub of cool whip. Top cake with this. NOTES: Refrigerate.
Cut the ready-made chocolate pound cake into 1-inch cubes. You should have about 8 cups. Set aside. To prepare the custard: In a medium size heavy saucepan, stir the sugar, flour, ground nutmeg and salt. Gradually stir in the milk, egg yolks and vanilla extract. Cook over medium heat, stirring constantly until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Pour into a bowl. Cover surface with plastic wrap and refrigerate for 4-6 hours. To prepare the pears: Stir the wine, 1/3 cup sugar, lemon peel, ground nutmeg, and ground cinnamon in large skillet. Cook over low heat, stirring constantly to dissolve the sugar. Bring to a boil. Reduce the heat to medium-low. Simmer uncovered for 10 minutes or until reduced by half. Add the sliced pear wedges to wine mixture, stir gently to coat. Bring to a boil. Reduce the heat to medium-low and cover. Simmer for 3-5 minutes, stirring occasionally until the pears are tender. Remove the pears from the skillet with slotted spoon and discard any cooking liguid. Cover and refrigerate the pears for 4-24 hours. Putting the trifle together: Place half of the chocolate pound cake cubes in the bottom of glass trifle bowl. Pour half of the cooled custard sauce over the cake and half of the spiced pears over the custard. Repeat layering the trifle with remaining chocolate pound cake cubes, custard sauce and pears. Cover and refrigerate for 4-6 hours. Right before you are ready to serve the trifle, remove from refrigerator, and garnish top of trifle with whipped cream, grated chocolate, and maraschino or candied cherries.
Preheat oven to 350. Mix all ingredients together and form into small balls; place onto lightly greased cookie sheets. Bake at 350 degrees for 12 minutes. Store in refrigerator.
Preheat the oven to 325 degrees. Spray two large baking pans. In a large bowl, combine all the ingredients, stirring well until completely coated. Spread in a single layer on the baking pans. Bake for 12 minutes. Spread on waxed paper to cool, about 15 minutes. Break into pieces and store in an air-tight container.
Sift dry ingredients together. Dust dates with 1 T flour mixture, then add to the bowl. Then add the brown sugar, all bran, and grated lemon peel. Combine 3/4 cu buttermilk, 2 beaten eggs, 1/4 cup vegetable oil. Add all once to flour mixture with the sourdough starter, stirring until well moistened. Pour into greased or waxpaper lined loaf pan about 9 x 5-inches. Bake at 350 degrees for 1 hour. Allow to stand 10 minutes in pan and then remove from pan and cool until cold. Wrap in plastic wrap or foil and place in Refrigerator. Use cream cheese or home made butter on this bread for an out of this world taste.
For Dahl Bhat: Combine all ingredients. Bring to a boil over high heat. Reduce to simmer. Stirring frequently. If peas are allowed to sit at the bottom, they will burn. In separate pan, saute onions in oil until they are softened. Add in the spices and garlic and cook about 10 minutes. Add to soup. When beans and peas are soft, about 30 minutes, add in potatoes and carrots. Continue to simmer 30 minutes. Add more water if too thick. Adjust spices. For Tarkari:. Heat oil in skillet, add turmeric and 1 T salt add potatoes toss frequently and cook 5 minutes. Remove potatoes from oil & set aside. Add more oil if needed and saute onion until soft. Add bay leaf, cumin, ginger & chili powder. Stir well. Add tomatoes & cabbage a little at a time stirring well so it is sauteed in the spices. Cover and cook until potatoes are soft.
First of all make all the ingredients ready. In a big bowl combine potatoes, tuna fish, parsley, spices and salt. Work with a fork. If it doesn't stick together add 1 egg and about 2 tablespoon of flour. Form walnuts sized balls, coat first with egg and then with the breadcrumbs. Flat them slightly and place them on a dish. Preheat a non sticky pan with about 2 tablespoon oil to medium temperature. Fry the meatball on the first size when golden brown, turn, add 2 tablespoon oil and brown the second size. For the serving suggestion combine all the vegetable in a bowls toss, eventually add some salt (I didn't). Serve with lemon and olive oil. If you prefer serve this with a fresh salsa. Enjoy! Note: this looks wonderful with some fresh green salad.
Place all ingredients, except the salmon, in a plastic bag and stir to combine. Add salmon and marinate in the refrigerator for 30-60 minutes. Preheat grill to medium heat. Add salmon, grill 7 minutes, turn fillets and cook 2-3 minutes or until centers are opaque.
Bring broccoli and broth to boil in medium saucepan on medium-high heat. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Stir in velvetta ; cover. Let stand 5 minutes. Stir until velvetta is completely melted. Spoon into microwaveable serving dish; cover with plastic wrap. Refrigerate up to 24 hours. Meanwhile, melt butter in small skillet on medium heat. Add cracker crumbs; cook 2 to 3 minutes or until golden brown, stirring frequently. Cool completely. Stir in parmesan cheese. Spoon into resealable plastic bag; seal bag. Store at room temperature up to 24 hours. Vent plastic wrap covering broccoli mixture by poking a few holes in the top. Microwave on high 5 to 6 minutes or until heated through; stir. Sprinkle with cracker crumbs mixture. Microwave, uncovered, an additional 2 to 3 minutes or until heated through. Substitute: Prepare as directed, using velveeta made with 2% milk.