HumbleIntelligence/food-ner-1-Million huggingface dataset:
.Preheat oven to 300 deg. Combine corn chips, pretzels, pumpkin seeds, oyster crackers, peanuts, cheerios and pecans in a large roasting pan. Combine margarine, worchestershire, sugar, garlic and hot sauce in saucepan. Heat until margarine melts. Pour over chips mixture and mix well. Place in oven and back approximately 45 minute. Stir frequently to cook evenly.
In an 8 ounce glass, mix the Ameretto, Kahlua, Bailey's Irish Cream, and Vodka. Pour above mixture into Coke. Add ice if desired.
Preheat oven to 375°F. Combine shortening, sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt and baking soda in small bowl. Mix into creamed mixture at low speed until just blended. Fold in chocolate chips and nuts. Drop rounded tablespoonfuls of dough 3-inches apart onto ungreased cookie sheet (I prefer air-bake cookie sheets). Bake at 375° for 8-10 minutes for chewy cookies (they will look light and moist--do not overbake), 11-13 minutes for crisp cookies. Cool 2 minutes on cookie sheet. Remove to wire rack. Serve warm or cool completely before storing.
In a mixing bowl, whisk the mayonnaise and mustard until combined. Add olive oil slowly while whisking and whisk until the mixture has returned to the original thickness of the mayo. Add the hot sauce, ketchup, vinegar, worcestershire and lemon juice, whisking completely after each addition. Stir in the garlic powder and salt and pepper. Place bell peppers, onion and cabbage in a large bowl, pour dressing over and toss to thoroughly combine. Refrigerate for at least an hour. Serve cold.
Cut potatoes in round "wheels" about 1/2 inch thick and immediately immerse in water to not discolor. Drain and pat dry with paper towel. Fry on low heat until golden brown and stick tender in the middle. Place on paper towels and salt immediately. Serve and enjoy!
Preheat oven to 350° and grease and flour a 9x5" loaf pan. Microwave chocolate and butter in large bowl on high for 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugars and mix well. Blend in eggs, sour cream and vanilla. Stir together flour, baking powder, baking soda and add to batter. Mix well and stir in walnuts. Spread into prepared pan and bake for 1 hour or until toothpick inserted in center comes out clean. Cool completely before slicing.
Preheat oven to 400F degrees. Butter 13x9x2" glass baking dish. Beat sugar and butter in large bowl until blended. Add eggs and beat until well blended. Beat in 2 cups water and cornmeal. Sift flour, baking powder and salt into small bowl. Add to cornmeal mixture, stir just until blended. Transfer batter to prepared pan. Bake until bread is golden brown and tester inserted into center comes out clean, about 35 minutes. Transfer dish to rack and cool corn bread slightly. Serve warm or at room temperature. (Can be prepared 1 day ahead. Cool bread completely. Cover with foil and store at room temperature).
Preheat oven to 375°F; lightly grease a baking sheet. If using old fashioned oats pulse them in a food processor a few times. Combine the oats, nuts, cinnamon, baking powder, salt and orange zest (if using) in a food processor, blender or a medium bowl (if using an immersion blender). Pulse until the nuts are finely chopped and evenly distributed. **You should end up with a fine meal. This is taking the place of flour**. Beat the butter and sugars in a large bowl until smooth. Add the egg, scraping the bowl and beating until smooth. Stir in the vinegar and vanilla, then the oat mixture. Drop the dough by 1/2 tablespoonfuls onto prepared baking sheet. (They don't spread much). Bake cookies for 10-14 minutes until the edges are barely browned. Remove them from the oven and let them cool on baking sheet for about 5 minutes. Transfer to rack or paper bag to cool completely. **Mine turned out as small round puffy soft and slightly chewy cookies**.
Tear angel food cake into chunks and layer in bottom of 9x13-inch glass baking dish. In a medium bowl, mix together cream cheese and powdered sugar. Fold in whipped topping. Spread over chunks of angel food cake to form 2nd layer. In a small saucepan, combine Jello, sugar and 1/2 cup water or strawberry juice. Dissolve cornstarch in remaining water; stir into gelatin mixture. Cook over medium heat until thickened. Stir in strawberries to coat all slices; cool. Spread on top of cream layer. Chill until served.
In a deep, non-stick frying pan, combine the syrup, butter, and soy sauce; heat to a simmer. Score the hot dogs and add to the simmering sauce, turning them to coat well. Simmer the hot dogs until the sauce is dark and slightly thick and the hot dogs are cooked through, about 10-15 minutes. Place hot dogs in toasted buns and serve immediately with honey mustard and relish.
Put soup and salsa in a microwaveable bowl. Microwave on high for two minutes, stirring after a minute. Serve with chips for dipping. See Quick and Easy!
Slice up the Polish Kielbasa into about 1/2 - 1" picecs. Spread over bottom of microwave safe casserole dish. Cover and microwave for 5 minutes. Drain the juice from cooking. Layer all the ingredients in the following order: polish kielbasa, sauerkraut, mashed potatoes, cheese. Leave uncovered and microwave for 15 minutes Let cool for 5 mins and enjoy.
Bring 4-5 litres of water to the boil in a large pasta pot. Add pasta, stir to separate and cook for 10-12 minutes or until pasta is tender. Drain well and place in a large mixing bowl. Heat oil in a large pan over high heat. Add the sausage pieces to the pan and cook for 3-4 minutes or until golden and cooked through. Remove and set aside. Add mushrooms to pan and cook over high heat until cooked, about 3-4 minutes. Set aside with sausages. Reduce heat and add butter to pan. Add onion and garlic and cook gently for 2-3 minutes or until softenened. Add the semi dried tomatoes, water or stock. Return sausage and mushrooms to pan, with pasta, tomato sauce and spring onions. Toss well to combine then transfer half the mixture to a large well-greased baking dish (approximately 2 litre capacity). Dollop ricotta over pasta then top with the remaining sausage mixture and scatter with parmesan cheese. Bake in a preheated 200°C oven for 20 minutes.
In a large bowl, combine the olive oil with the lemon juice and vinegar if using. Add honey or any sweetener you like now, if desired. Add the spinach, cheese, walnuts and raisins and toss thoroughly. Season with salt and pepper to taste. (If you are using feta cheese, you don't have to add salt to the salad since feta cheese is salty enough). Serve right away. Enjoy!
Preheat the oven to 357 degrees. In a cake pan, drizzle garlic with oil. Cover with foil and roast for 40 minutes, until tender. Let cool, then squeeze out cloves. Mash the garlic to a paste and transfer to saucepan. Add half-and-half, thyme, and rosemary. Bring to a boil and simmer over very low heat until reduced to 3 cups, approximately 20 minutes; season with salt and pepper. Arrange 1/4 of the potatoes in the bottom of a 9x13 baking dish. Top with 1/4 of the grated cheeses and drizzle lightly with the garlic cream. Repeat layering in the same way with the rest of the ingredients. Pour any remaining cream on top and press top layer of potatoes to submerge. Bake gratin for about 1-1/2 hours, until golden and bubbling. Let cool twenty minutes before cutting into squares and serving.
Saute onions in butter. Stir in flour, mustard, salt and pepper. Cook over medium heat for 1 minute, stirring constantly. Remove from heat and gradually add milk. Return to heat, bring to a boil and stir for 1 minute. Alternate carrots, cheese and sauce in a casserole dish. Top with bread crumbs. Bake at 350 for 35-45 minutes.
Stir-fry tofu (or meat) and ginger in a large skillet until brown (about 2-3 minutes). Add cabbage, bean sprouts, green onions, and carrots (or just the sprouts and coleslaw mix). Cook for two minutes more. Stir in oyster sauce and let mixture cool. Use two tablespoons of filling for each wrapper. Fold up egg rolls, envelope-style. Tuck in all corners, and seal with some brushed-on egg whites. Brush rolls with egg whites to make them crispy since we aren't frying them. "Fry"the rolls a few at a time in a skillet over medium-high heat, turning occasionally, until golden. Serve warm with the above-mentioned dipping sauces. Enjoy!
In a large saucepan sprayed with vegetable spray, heat the oil. Saute the garlic and onion until softened, about 5 minutes. Add the curry powder, cinnamon, salt, pepper, cauliflower, stock, sweet potatoesand honey and bring to a boil. Cover, reduce the heat and simmer for 25minutes or until the potatoes are tender. Transfer to a food processor or blender and puree until creamy and smooth. Return to the saucepan and thin with more stock ifdesired. Ladle into bowls. Garnish with a dollop of sour cream and cilantro.
set oven to 350 degrees. set oven rack to second lowest position. grease a 15x10 baking sheet. in a bowl, sift all dry ingredients. in another bowl, combine eggs, pumpkin and applesauce; mix well. stir into the dry ingredients. spread into prepared baking sheet. bake for 20-25 minutes or until lightly browned. cool, sprinkle with icing sugar. cut into bars.
Combine all of the ingredients, and beat at high speed, using an electric mixer, for 2 minutes. To use your bread machine, put everything in the bucket, and let the dough go through its dough or manual cycle; skip to step 3 below if you're using a bread machine. Place the dough in a lightly greased bowl or rising bucket, cover it, and let it rise for 60 to 90 minutes, until it's noticeably puffy. Gently deflate the dough, and divide it into 6 pieces; each will be about 111g, a scant 4 ounces. Shape the dough into balls, and place them in the wells of a lightly greased hamburger bun pan. If you don't have a bun pan, space them on a lightly greased or parchment-lined baking sheet. Gently flatten the buns with your hand to fill the bottom of the pan's wells, or until they're about 3 1/2" to 4" wide. Cover the buns, and let them rise for 60 to 90 minutes, until they're noticeably puffy. Towards the end of the rising time, preheat the oven to 350°F Brush each bun with some of the melted butter. Bake the buns for about 20 minutes, until they're a light, golden brown, and their interior temperature is at least 200°F, measured with an instant-read thermometer. Remove the buns from the oven, transfer them to a rack, and brush with the remaining melted butter. Allow the buns to cool completely, then store airtight at room temperature.
Heat oil in a large skillet and cook squash until it becomes tender; stirring often. Add peanuts, salt and sugar. Reduce heat to low and simmer until the flavors have mingled, about 5 minutes. Serve hot.
Dust the inside of a cooking bag with flour. Place meat and fruit in cooking bag; sprinkle with brown sugar. Pour wine over all. Tie bag securely. Puncture 4 small holes about 4 inches apart in top of bag. Place bag in shallow roasting pan. Cook in a slow oven (325 F.) 1 1/2 hours. Place meat on serving platter; arrange fruit around meat. Serves 4-6. NOTE: Look for roasting bag where they sell plastic wrap and parchment paper. World's Best Recipes.
Fry bacon until crisp; remove and drain on paper towels. Add sugar, salt, and pepper to drippings. Stir until dissolved. Add vinegar and water, cooking briefly. Pour over cabbage. Top with bacon.
In a bowl, combine the potatoes, sour cream, 1 cup cheese, carrot, onion, parsley, salt, dill and pepper. Transfer to a greased 8-in. square baking dish. Sprinkle with the paprika and remaining cheese. Bake, uncovered, at 350 degrees for 30-35 minutes or until bubbly.
Cut the salmon into 1" squares. Heat the olive oil in a 12" nonstick pan over medium-high heat and add the salmon cubes and ginger. Sear together for about 1 minute, then pour the mirin, soy sauce, and vodka over the salmon. Turn the heat to medium and cook for about 3 minutes, until the fish turns pale. Add the butter and turn off the heat. Spoon the salmon onto a serving plate and top with the scallion and cilantro. * Mirin is a Japanese condiment that's available in the ethnic-food sections of most supermarkets.
Lay the diced eggplant out on a cutting board and sprinkle with 1 t. of salt. Let sit for 10 minutes, then rinse away the salt and pat eggplant dry with paper towels. Heal olive oil in a large skillet or Dutch oven over medium heat. Add onion and cook for 3-4 minutes until almost translucent, then add garlic and cook for another minute or so, until onions are soft. Add in eggplant, yellow squash, zucchini, bell pepper, and fresh tomatoes; stir to combine thoroughly. Add canned tomatoes (including liquid), breaking tomatoes up with a wooden spoon. Stir in tomato paste, herbs, and seasonings. Simmer, uncovered, over medium heat for about 20 to 25 minutes, until all the vegetables are tender and the liquid has reduced slightly.
With your hands, combine the ground beef with the spices (red pepper through adobo seasoning/salt). Divide the meat into four same-sized portions, then form each into a burger patty. You want thin, very flat and very round burgers. Heat some olive oil in a skillet over medium-high heat. Fry each patty for 5-10 minutes (until desired doneness), flipping once halfway through. Alternately, you can grill or broil the burgers. Set patties aside when done and keep warm. Wipe down the skillet and return to heat. Brush one side of each tortilla with olive oil. Place tortilla oiled-side down onto hot skillet. Place 3 tablespoons of cheese on the tortilla, leaving same space empty near the edges. Top the cheese with 2 tablespoons of pico de gallo, then top with a burger patty. Now, top the burger with 1 tablespoon chopped jalapenos and then 3 tablespoons of cheese. Finally, place another tortilla on the quesadilla with the oiled-side facing you. Cook until the bottom of the tortilla is browned and cheese is fully melted, about 1-2 minutes. Flip, and cook another 1-2 minutes. Repeat steps 3 and 4 until all quesadillas are constructed and cooked. Cut each each quesadilla in half and serve right away with a bit of sour cream. Serve alongside rice & beans for a complete and satisfying meal.
Brown sausage & onion. Drain grease. Add potatoes, spices, and water. Bring to boil, then reduce heat and simmer 15-20 minutes Add corn, cheese, and milk. Heat through. Serves 6. TIP: I usually brown up large batches of sausage and freeze in one-pound portions. Then, whenever I desire corn chowder, it's a quicker process -- I just throw in the browned frozen block of meat with the potatoes.
Peel the onions, and halve them if necessary. (If quite large). Melt the butter in a heavy frying pan, and fry the onions for 5 - 6 minutes over a moderate heat, until they begin to be flecked with brown. Add the peas, and stirfry for a few minutes. Add 1/4 cup water, and bring to the boil. Partially cover, and simmer for about 10 minutes, until both the peas and the onions are tender. (Frozen peas will cook more quickly). There should be a thin layer of water on the base of the pan, add a little more water if necessary, or if there is too much liquid, remove the lid, and increase the heat until the liquid is reduced. Using a small whisk, blend the cream with the flour. Remove the pan from the heat, and stir in the combined cream and flour, parsley, and seasoning to taste. Cook over a gentle heat for about 3 - 4 minutes, until the sauce is thick. Taste and adjust the seasoning, add the lemon juice to sharpen, if liked.
Drain Ranch Style Beans well and pour in large mixing bowl. Add diced onion, tomatoes, bell pepper, cheese and Catalina, mix well. Let mixture marinate in refrigerator for several hours. When you are ready to serve, add Fritos and mix well.
Get the pasta cooking in a very large pot of salted boiling water. When it's finished, drain pasta from the pot, setting aside about 1/2 cup of pasta water. Return pasta to large pot and set aside. In a medium saucepan, melt the butter over medium heat. Add garlic and cook for about 1-2 minutes. Add a pinch of salt and the spinach to the saucepan (Yes, the pan will be full. Just stuff it all in.) Cover pot and reduce heat to medium-low. Let the mixture cook for about 4-5 minutes or until the spinach is completely wilted. Add the yogurt, avocado, lemon and 2 Tablespoons of reserved pasta water to the spinach mixture. Stir it a bit, then buzz it up with an immersion blender. (If you don't have one, transfer to a food processor or a blender. Blend well, and return sauce to the pot.) Stir in the cheese, and add more pasta water if it seems too thick. Add salt and pepper generously to taste. If your pasta is still hot, simply toss the pasta and sauce together in a large serving bowl. If it's not, then combine the past and sauce in one of the pots (preferably the larger one) and cook over medium low until everything is hot. To serve sprinkle with grated cheese.
If using savory dough, prepare it. Heat oven to 400°F Place the oil in a skillet [note you can use water for this step if you want to reduce the fat] over med high heat. Add onion, leek, scallion, and ginger and saute over medium heat until the veggies are limp. Add the vinegar and stir until evaporated. Add the mushrooms and saute until they give up the liquid, approx 4 minutes. Remove from heat. Process the tofu and sour cream until smooth. Blender or food processor, your choice. Turn into a large mixing bowl and add the mushroom mix with a slotted spoon then stir to blend. If using savory dough, roll the dough on a 12 inch square of parchment paper into a 10 inch round. Pile the filling in the center and spread out leaving a two inch margin all around. Bring the dough up around the sides as if you were going to encase the filling but leave a 6 inch window. Crimp the dough around the sides to hold in place. Transfer to a baking sheet or a preheated stone. Bake until crust is golden brown and the filling is set, about 40 minutes. If the crust browns before the filling is set, cover with foil and continue to bake at 300°F for about 10 more minutes. Notes: I personally found this needed a bit more spices. I used Lemon Pepper, Salt, Italian seasoning, a bit of wasabi powder, turmeric (made it a nice gold), and threw in some sliced tomatoes when I blended it. You want amounts? I will jiggle it some more and post corrections. Note I have a strong taste for strong tastes. This is fine with out it but if you like spice play around with it. Also I have used Ricotta cheese [no fat] in place of the sour cream. I have not tried with soy cheese yet.
Cream together shortening, sugar, eggs and vanilla. Add dry ingredients and mix well. Roll into 2 inch balls. Bake at 350 degrees F for 9-11 minutes. Cool on wire rack.
Preheat oven to 350°F. In a food processor with knife blade attached, pulse pecans with 3 tablespoons confectioners' sugar until very finely ground. In a small bowl, combine flour, baking soda, salt, and ground pecans. In a large bowl, with mixer on medium speed, beat butter and sugar 1 minute or until creamy, occasionally scraping bowl with rubber spatula. Add egg and vanilla; beat until well mixed. Reduce speed to low; gradually beat in flour and pecan mixture just until blended, occasionally scraping bowl. Shape dough by rounded measuring teaspoons into 1-inch balls. Place balls, 1 1/2 inches apart, on ungreased large cookie sheet. Bake cookies 13 to 15 minutes or until bottoms are browned and cookies are light golden. Let stand on cookie sheet 2 minutes to firm up slightly, then transfer to wire rack to cool. Repeat with remaining dough. Place confectioners' sugar in pie plate. Roll cooled cookies in sugar to coat, twice if needed. Note: Make sure cookies are completely cooled before rolling in the confectioners' sugar; if they're still warm, the coating will get sticky. Store cookies, putting waxed paper between layers, in tightly sealed container at room temperature up to 1 week or in freezer up to 3 months.
Preheat oven to 325°F. Cut summer sausage into 1/8-inch thick slices, cutting only about three-quarters of the way through the summer sausage. For the glaze, in a bowl, combine the honey, mustard and brown sugar. Place summer sausage on a foil lined baking pan. Spoon glaze over sausage and between slices. Bake, uncovered, for 40 min., basting with glaze once. Before serving, slice sausage completely.
Mix all ingredients together. Heat griddle over medium heat. Add a little butter to surface of griddle and ladle about 1/4 cup of batter onto griddle for each corn cake. Cook about 4 minutes on each side, until golden brown. Serve with honey or syrup.
Cook Italian sausage & set aside. Heat olive oil in large saucepan or pot. Saute onions in oil. Do not brown. Drain liquid from diced tomatoes & pour liquid over onions. Add basil, Italian seasoning, oregano, sugar, & red peppers. Simmer 30 minutes until reduced by half. Add meat, all tomatoes, & pimentos, and cook 1 minute until just heated. Serve!
Heat oven to 425 degrees F. Bring a medium sauce pot of water to a boil over high heat, salt water and cook pasta to al dente 7 minutes or so, drain and quick-cool on a baking sheet. While pasta cooks, toast pine nuts. Make a thick herb pesto by placing the herbs, cheese, garlic and nuts in food processor with salt and pepper. Turn processor on and stream in about 1/3 cup olive oil to make the pesto very thick. Place meat in a bowl. Season the meat with salt and pepper. Add cooked pasta, egg, bread crumbs and half the pesto to the meat. Mix to combine and form into 16 balls, and place on a parchment paper lined baking sheet. Let the spaghetti pop out of meatballs like porcupine quills. Coat balls with a little olive oil and roast 12 to 15 minutes until firm and golden in color, basting once or twice with the oil. Remove from the oven and place on a serving platter. While meat roasts heat a genorous drizzle of olive oil in a sauce pot over medium-high heat. Add onions and carrots, season with salt and pepper, and saute for 5 minutes. Stir in the stock, add tomatoes and crush with the back of a wooden spoon. Cook for 5 minutes more, then stir in remaining pesto and transfer to a serving bowl or 4 individual ramekins for dipping. Enjoy!
Brine Solution - Bring water, vinegar and salt to a boil. Adjust the amount of remaining ingredients according to amount of beans you have on hand. Place 1 to 2 cloves of garlic, 1 jalapeno pepper cut in half(leave a few seeds in) and 2 to 3 sprigs of dill in to large pint jars. Pack jars tightly with fresh green beans, leaving 1/2 inch of space at top. Pour brine solution in to jars leaving 1/4 inch of space at the top. Remove air bubbles by stirring with a butter knife. Wipe rim clean with a cloth and seal. Tighten rings finger tight. Ive never processed my jars and have never had any problems with them sealing. Feel free to process if you like. Store beans in a cool place for a minimum of two weeks before eating.
In a large saucepan, mix the vegetable broth and tomato paste together and bring to a low boil. Add the salt, pepper, and lentils and simmer on low heat for 25-30 minutes or until most of the lentils have dissolved. Add the lemon juice and spices, and stir well. Add some water if the soup needs thinning (it most likely does, tomato paste gets thick). Serve and enjoy.