HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 450°F. Heat oil in an 8" cast iron skillet or muffin pans for 5 minutes. Combine cornmeal and next 4 ingredients in a medium bowl; make a well in the center of the mixture. Stir together buttermilk and egg; add to dry ingredients, stirring just until moistened. Pour into the hot skillet. Bake for 20 minutes or until golden.
mix the four and sugar together first in a pan. Add remainging ingredients and stir well. Bring to a boil. Pour over meatballs, ribs etc.
Soup Base -- In a large pot, melt the butter and add the leeks, onions, celery, fennel and garlic and cook on medium heat until slightly translucent and soft. About 5 minutes. Rice -- Add the rice right to the vegetable mixture and stir until well combined - then add the broth (start with 5 cups; you can always add more as the rice cooks), thyme, rosemary, worcestershire and bay leaf. Cover and cook on low heat (simmer) approximately 30 minutes until the rice is somewhat tender. Once again, taste for seasoning (salt and pepper) and add more broth if necessary. It depends on how thin or thick you like your soup. The soup still has a bit more time to cook which will allow the rice to finish cooking. Mushrooms -- At this point, add the sherry wine and mushrooms and continue to cook another 15-20 minutes until the rice is tender and the mushrooms are soft. Finish -- Everything is done - Now to finish off the soup. First, add in the turkey or chicken; and add the heavy cream to the soup. Increase the heat to medium and bring to a light boil and then reduce to a simmer for 5 minutes. Stir and add in any additional seasoning if necessary and the fresh parsley. Serve -- My favorite way to serve this is with a toasted baguette with melted gruyere cheese. Now, if you happen to have truffle oil -- drizzle a little on top, it is heaven. Can't get much better than that! ENJOY!
Romove all visible fat from the chops. Combine the paprika, salt, pepper, ginger, garlic powder, and mustard. Rub onto all sides of each chop. Coat the grill (if Foreman) with cooking spray. Preheat the grill for 5 minutes. Grill the chops for 5-6 minutes.
Mix the dry ingredients together in a 1-quart mixing bowl and set aside. In a 1-quart sauce pan, heat butter and garlic over low heat until butter melts. Remove from heat. Coat chicken pieces with the butter mixture then thoroughly coat with dry mixture. Put chicken on an ungreased cookie sheet, skin side up. Mix together the remaining dry ingredients and the butter mixture together. Sprinkle over the chicken. Bake at 350° for 1 hour. For crispier chicken cook an additional 15 minutes.
Cream shortening and sugar. In another bowl, sift together dry ingredients. Combine dry ingredients and sugar mixture. Add eggs. Add mincemeat, raisins, applesauce and nuts. Bake at 325° for 45 to 60 minutes until a toothpick comes out clean.
Mix wet ingredients, and dry ingredients. Mixture will be lumpy. Pour mixture into a greased loaf pan, and bake at 350 for 30-40 minutes, or until a cake tester inserted in the middle of the loaf comes out clean.
Combine water, cornmeal and salt in a double boiler or heavy saucepan. Bring to a boil, stirring constantly. Reduce heat; cover and simmer for 1-1/2 hours, stirring occasionally. Meanwhile, brown sausage and garlic in a large skillet; drain. Cool slightly. Cut sausage into 1-in. pieces; return to skillet. Add tomatoes, tomato paste and parsley; bring to a boil. Remove from the heat. Spread half of the cornmeal mixture in a serving dish; top with half of the sausage mixture. Repeat layers. Sprinkle with cheese. Serve immediately.
Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil. In a large skillet, cook the onions and bacon over medium heat until crisp. Remove the mixture from the skillet and set aside. In the same skillet, add the bourbon and cream cheese and stir constantly until the cream cheese is melted and mixed with the bourbon. Add the onion and bacon mixture back into the skillet and mix together. Add the breadcrumbs, salt and pepper and mix together. Spoon the mixture into the mushroom caps and place on the prepared baking sheet. Bake until the mushrooms are tender, 25 to 35 minutes. Top with some Parmesan and put back into the oven to allow the cheese to melt. Remove from the oven and serve.
Saute first 5 ingredients in a large skillet. Stir in next 6 ingredients and simmer until macaroni is tender, about 25 minutes. Mix next 3 ingredients together. Put 1/2 the macaroni mixture in a greased 2-qt casserole dish. Top with 1/2 the cottage cheese mixture. Repeat layers. Bake at 350 degrees for 40 minutes.
Combine the oats and water; let stand for 15 minutes. Beat 1/2 cup butter with an electric mixer until creamy; gradually add 1 cup sugar and 1 cup brown sugar; beating well. Add the eggs, one at a time, beating after each addition. Combine the flour, soda, and salt; add to butter mixture alternately with the oat mixture, beginning and ending with the flour mixture. Mix at low speed after each addition until blended. Stir in 3/4 cup pecans. Pour into a greased and floured 13x9x2 inch pan. Bake at 325 degrees for 45 minutes or until a wooden pick inserted in the center comes out clean. Combine 3/4 cup brown sugar and the remaining 3 ingredients; spoon evenly over the top of the cake. Broil 5 1/2 inches from heat (with electric door partially opened) 2 minutes or until bubbly. Cool in the pan on a wire rack.
Rinse the cheeks and place them in a good size crock pot, discarding any chunks that are just fat. Add garlic cloves, onion, bay leaves, oregano, black pepper, salt, and squeeze the orange juice from the two oranges over the meat. Set the crock pot on high and cook for two hours, then stir the contents with a big spoon. Stir every hour after that. In six hours it should be starting to fall apart. Cook for an extra hour if needed and then remove from the crock pot to a large bowl with a slotted spoon, draining the meat from juices and removing the bay leaves and all the fat. (It retains too much fat.) Shred the meat with two forks and serve on tacos with the tortillas and the extras. The best is to place some meat on a warm tortilla, top with cilantro, squirt on some lime juice and hot salsa, sauce or chopped jalapeno, roll up and enjoy with some Charro Beans as a side. Mmmmmm -- it is so good.
pre-heat oven to gas6. Line a muffin tin with cake cases. In a bowl mix eggs, sugar, milk and oil. Sift in flour, baking powder, salt and add lemon zest. Mix roughly. Divide the mixture between cake cases. Bake in the oven for 30-35minutes or until golden and springy to the touch. Make the icing by mixing the lemon juice and icing sugar together. At this point i like adding some lemon zest for presentation. Drizzle icing over muffins.
Brown beef (and chorizo if desired)in olive oil. Add the onions, garlic, cumin, white pepper, red pepper flakes, black pepper, and salt. Add chipotle powder if used. When the beef (and chorizo if used)has browned, add thee taco seasoning and water and stir in well. Now add the refried beans and chili beans and mix in well. Do not drain the chili beans. (Additional water may be used if the mixture is too dry). Simmer for 10 minutes to allow the beans to heat and the flavors to blend. Soften tortillas with steam, hot oil, or warm water. Coat 8 large ramekins or a muffin pan with large cups with cooking spray (Pam). Shape the tortillas into cups in the ramekins or muffin pan. If water was used to soften tortillas, lightly coat them with oil. Place the shaped tortillas in an oven pre-heated to 400 deg. F. Bake for 7 to 10 minutes until tortillas are browned. Remove shaped tortillas from oven and fill with the hot beef/bean mixture. Top each with shredded cheese. Return to oven for 3 to 5 minutes to melt the cheese. Cool for about 3 minutes then remove them from the ramekins or muffin pan. Place them on serving dishes and enjoy. This dish has a moderate zing so the faint of heart may not enjoy it. Makes 8 hearty servings. May be served with Pico de Gallo or a lettuce & tomato salad or Spanish rice. Also, these could be topped with a zesty red or green salsa if desired.
brown ground beef and strain off grease. add tomato sauce. mix in chili seasoning. add cans of soup. simmer for 10-15 minutes. serve with saltine crackers.
Heat oil in 3 quart saucepan over medium heat. Add meat and onions; cook, stirring often for 10 minutes. Add potatoes, tomatoes, salt, pepper and broth. Bring to boil on high heat, reduce heat to medium-low and simmer 1 hour or until meat and potatoes are well cooked, adding water if necessary. Stir in eggs and cilantro. Cook 2 more minutes, remove from heat and stir in zhug and hulbah. Zhug is a middle eastern pesto and hulbah in fenugreek paste. Purchase them in Middle Eastern grocery stores.
Combine first 6 ingredients in a medium bowl. Season to taste with salt and pepper. Let stand 30 minutes. Preheat broiler. Arrange the Oysters on a broiler proof pan. Spoon salsa evenly over oysters. Broil until heated through, about 5 mniutes. Serve with French bread.
Beat cream cheese until fluffy. Add sugar, salt, egg and lemon juice; mix until smooth. Pour into pie crust. Bake in preheated 350' preheated oven for 20 minutes. Spread blackberry filling over cheese mixture. Continue to bake at 400' for until 20 minutes until crust is golden brown. cool.
Mix those two together. Old bananas are amazing for this, but you can use fresh ones too.Then add in what sounds yummy to you! (or nothing!) We love: -a handful of chocolate chips. -crushed walnut pieces. -cinnamon. -raisins. Since all bananas are different sizes, the needed measurements can vary. If it seems too runny and the cookies would flatten out too much, add in more oatmeal. And make sure to not add in TOO many mix-ins as the cookies won't hold together very well. We cook them at 350 degrees for 15 minutes on a GREASED cookie sheet.
Combine first 5 ingredients in a large bowl, stirring with a whisk until smooth, pour into the top of a double boiler. Cook over simmering water until mixture thickens (about 6 minutes) or until a thermometer registers 160 degrees F., stirring constantly. Remove from heat. Place pan in a large ice-filled bowl for 20 minutes or until mixture comes to room temperature, stirring occasionally. Spoon 1 tablespoons whipped cream into each of 8 (8-oz.) glasses, top each serving with 1 tablespoons crumbs and 3 tablespoons lime mixture. Repeat layers once, ending with lime mixture. Top each serving with 1 tablespoons whipped cream; sprinkle with lime rind, if desired. Serve immediately.
Combine everything except the tenderloin and the vegetable oil. Mix well. Place tenderloin in a large resealable bag. Pour marinade over top. Turn to coat. Refrigerator for 8 hours. Preheat grill and coat grates in vegetable oil. Remove tenderloins from marinade and place on grill over medium high heat. Grill for 20 minutes, turning occasionally. Baste with mariande after 10 minutes then discard remaining mariande. Remove from grill when done, let sit for 5 minutes, then carve into thin slices.
Peel and dice the potatoes. Boil until fork tender. Drain. Mash well without adding any ingredients to the potatoes. Using the 4 cups of mashed potatoes, add the salt and the flour. Mix with your hands until 4 inch balls can be formed and stick together. Put into a large kettle of boiling water and boil for 30 minutes. Stir occasionally so the dumplings do not stick together or stick to the pot bottom. Serve with gravy.
Soup: place the chicken, onions, carrots, celery, parsnip, parsley and salt and pepper to taste in a Dutch oven or large saucepan. Add enough water to cover the ingredients, about 10 cups, and bring to a boil over high heat. After 15 minutes, skim off the foam, reduce the heat and simmer 1 hour, skimming the soup occasionally as it simmers. Dumplings: combine the flour and baking powder; beat the egg yolks on high speed until light, 3 minutes. Add the parsley, mushrooms, flour mixture, salt and pepper; mix on medium speed for 1 minute. In a separate bowl, beat the egg whites on high speed until they're stiff but not dry, 2 minutes. Fold them into the yolk-mushroom mixture; set the batter aside. Remove the chicken pieces and, when they're cool enough to handle, separate the meat from the bones and cut it into small pieces. Return the chicken to the pot and bring the soup back to a simmer. Drop the Mushroom Dumpling batter by the tablespoon into the soup. Cover the pot and simmer the soup until the dumplings rise to the surface, 10 minutes more. Serve the soup in warm bowls with a dumpling or two floating on top of each serving.
Beat eggs and mix with sugar. Add butter and vanilla. In a separate bowl mix flour, salt, baking powder and cinnamon. Add to egg mixture and stir. Fold in dates and chopped nuts. Spoon mixture into a 9 x 9 inch baking pan which has been sprayed with oil. Bake 350 degrees for 25 minutes. Cool and sprinkle with powdered sugar. Cut into bars.
In a large pot, add sugar, cocoa, and salt. Stir in the boiling water and butter, mix well and bring mixture to a rapid boil. Mix the milk, cream, maple syrup and vanilla extract together. Lower heat to simmering and slowly add the milk mixture to pot. Now add 8 of the marshmallows and heat through, stirring occasionally until the marshmallows are all melted. Pour into four warm mugs and top each mug with a marshmallow.
Preheat oven to 400°. In saucepan combine sugar and cornstarch. Combine egg yolks, orange juice and water; stir gradually into sugar/cornstarch mixture in the pan. Cook stirring constantly over medium heat until mixture thickens and boils. Boil 1 minute, stirring constantly; stir in butter, lemon juice and the peel. Immediately pour into pre-baked pie shell. Cover completely with meringue-carefully sealing to the edges. Bake about 10 minutes or until meringue browns lightly. Cool on wire rack out of drafts.
Mix all ingredients except meatballs and parsley in 2 or 2 1/2- quart slow cooker until well blended. Add cold meatballs. Cover and cook on Low het setting 2 - 3 hours or until thoroughly heated. Stir in parsley.
For the crust:. In a nine-inch spring form pan, mix the cracker crumbs and the melted butter. Press the crumb mixture into a crust across the bottom and about one inch up the sides. Bake for 8 minutes at 350°. For the filling:. In a microwave bowl, melt chocolate until smooth. Set aside. In a large mixing bowl, combine cream cheese, sugar, sour cream, and vanilla; beat with a mixer until smooth. Add flour 1 tablespoon at a time, blending well after each addition. Add eggs and melted chocolate; blend well. Pour into crust. Bake 10 minutes without opening oven door at 425°(450° if using a light colored spring-form pan). Reduce oven to 225° (250° if using a light colored spring-form pan) and continue baking 35 - 45 minutes or until center is set. Remove from oven. With knife loosen sides and cool completely. Remove from pan. Spread topping on top and refrigerate until firm. Store uneaten portion covered, in refrigerator. For the topping:. In small microwave-safe bowl, beat egg yolks. Stir in sugar, butter and whipping cream. Microwave on HIGH power 4 minutes, stirring every minute. Remove from microwave and stir in vanilla extract. Stir in coconut and pecans until well blended. Refrigerate until mixture is of spreading consistency. Spread on top of the cheesecake. Optional: Drizzle topping with 1/4 cup semi-sweet chocolate chips melted with 1 teaspoon vegetable shortening. Place mixture in Baggie and snip corner with scissors to drizzle over cheesecake.
Place all ingredients into the Crock-Pot and stir to combine. Cook for 30 to 60 minutes until melted. Serve with crackers, chips, or sliced vegetables.
Assembly Directions: Mix all ingredients together in a large bowl. Freezing Directions: Pour into ice cream maker container. Start the freezing process and freeze according to the manuafacturer's directions. Serving Directions: Serve and enjoy! Comments: You can reduce the carbohydrates in this recipe by substituting Splenda(R) for the sugar and sugar free pudding mix for the regular pudding mix. You can reduce the fat in this recipe by substituting fat free half and half, sweetened condensed milk, and evaporated skim milk. To make make chocolate ice cream, use chocolate pudding and chocolate milk in the recipe instead of vanilla pudding and regular 2 percent milk.
Using a large pan, cook the diced bacon until crisp; remove bacon from pan and keep warm. On low heat, stir the sour cream into the bacon fat. To the pan, add the noodles, bacon, dry cottage cheese, salt and pepper. Combine gently. On low heat, gently fold the contents until heated through. Adjust seasonings. With lid on pan, let set for half hour before serving. They taste best if not too hot. Garnish with more sour cream and dill if desired.
Place flour, salt, pepper and tarragon in a large zippered bag. Add chicken in batches and shake to coat. Remove chicken and reserve flour mixture. Heat oil and butter in a large skillet over medium-high heat. Add chicken, in batches if necessary, and brown on all sides, about 5 minutes per side. Place chicken in a crock pot. Add flour to the fat and drippings in the pan. Over medium-low heat, whisk in wine/broth until mixture is thick and smooth. (I used a cast iron skillet which gets hot & retains heat so for this step, I just shut it off) You may need more liquid to get a nice sauce. Pour over chicken. Add remaining ingredients. Cover and cook on LOW until chicken is cooked through, about 6 hours for boneless chicken & 8 hours for bone-in chicken. Sprinkle with parsley before serving.
Stir all ingredients together. Store in an airtight container. To use: Add about 2 heaping tablespoons to a mug or cup of hot water. Stir thoroughly.
Cook pasta in a saucepan of boiling salted water, following packet directions, until tender and then drain. Meanwhile, heat oil in a large, deep frying pan over medium heat and cook zucchini, stirring for 5 minutes or until just tender and then add garlic, cook for 30 seconds or until fragrant and then add tomatoes and cook, stirring for 2 to 3 minutes or until just starting to collapse. Add pasta, beans and lemon rind and season with salt and pepper and toss to combine. Divide between bowls and top with basil and parmesan and serve.
Sift sugar, flour, baking powder and salt together. Mix in melted margarine. Add egg and mix. Pour fruit into ungreased 8 inch square pan. Pour batter over fruit. Bake at 350 degrees for about 1 hour. Test topping with a toothpick after 50 minutes to test for doneness.
Cut potatoes in 1-inch cubes. Boil potatoes in salted water until half-done, 8-10 minutes. Drain. Make a paste of spices (except bay leaves and red pepper), and yogurt. Toss potatoes in it to coat. Melt butter in a medium-sized, heavy dutch over or casserole. Add bay leaves and red pepper, stir over low heat for a few minutes Add sugar. Stir until sugar just begins to caramelize and turn golden. Add potatoes, stir and toss gently. Cover and bake at 350 degrees for 30 minutes.
Mix sour cream, chopped green onions, bread crumbs, Worcestershire sauce and lemon pepper seasoning. Mix this in with the ground meat until combined well. Shape into 4 patties. Place on waxed paper lined cookie sheet. Cover with foil or plastic wrap. Place in refrigerator until well chilled, otherwise they fall apart. I usually make them in the morning to cook early evening. Grill on Medium High heat for 4 to 6 minutes on each side. Serve on Hamburger bun with toppings to your liking. Enjoy!
Preheat oven to 375°F. Grease and flour a 12-cup Bundt pan; set aside. In a large bowl, combine vegetable oil, granulated sugar, and beaten eggs; beat at medium speed of an electric mixer until well blended. Stir in vanilla. In a medium bowl, combine flours, baking powder, baking soda, and allspice; stir well. Add flour mixture to the sugar mixture alternately with the chopped pear, beating at medium speed until blended. Stir in chopped pecans. Pour batter into prepared Bundt pan. Bake for 55 minutes or until a wooden pick inserted into center of cake comes out clean. Let cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack. Spoon Caramel Glaze over cake. Caramel Glaze:. In a small saucepan, melt butter over medium heat; add brown sugar. Cook, stirring constantly, until sugar melts. Remove from heat. Add milk, stirring constantly. Add powdered sugar, vanilla, and salt; beat at medium speed of an electric mixer until smooth.
Place the Flour, butter, 100g of sugar, cocoa powder and the 2 eggs in a bowl or mixer. Mix or hand whisk together, add a little milk if needed, to make a soft dropping consistency. Place in a greased dish. Put the cocoa powder in to a jug and make up to 200ml with boiling water add the sugar and corn flour. Now this is the magic part. Gently pour ON TOP of the pudding mixture in the dish. Bake for 25 - 35 mins depending on how deep the dish is on Gas mark 5.It will now firm on the top and the sauce will be on the bottom. Serve with Custard or Cream. Enjoy!
Cut bread into 1/2 - 3/4 inch cubes. Rub serving dish with garlic and add bread cubes. Mix cornstarch and brandy together. Heat wine until it starts to boil. The add grated cheeses, stirring constantly until the cheese has melted. DO NOT BOIL. Add the cornstarch mixture to the melted cheese, stirring until it is a cream consistency. Add nutmeg and pepper. Serve at once in fondue pot.
Grate celery and onion in a bowl. Add ground chicken. Combine. Add egg, breadcrumbs, cheese, worcestershire, salt, pepper, and parsley flakes. Mix well. Mixture will be loose. Shape into 3/4 inch thick patties. Cook patties in hot oil about 10 minutes until brown. Turn patties over, cover skillet (to cook inside of patties) another 10 minutes or until brown. Patties are done when pressed lightly in the center and resistance is felt.
Preheat oven to 350 degrees F. Season pork chops with salt. Heat a large pot over high heat. Brown the pork chops on each side and set aside, reserving drippings and the pan for the gravy. In a separate pot, bring the chicken broth, barley, peppers and carrots to a boil and cook for 10 minutes. Remove from heat and stir in onion, pecans and apple, along with salt and pepper to taste. Spread evenly into a 9x13 inch baking dish. Arrange the pork chops over the barley mix. Cover and bake 1 1/2 hours until the barley is tender and the pork has reached an internal temperature of 155 degrees F. (Thickness of pork chops and actual oven temperatures vary.). 50 minutes later, heat the pan used to sear the pork chops over medium heat, add the butter and 1/4 cup of the chicken stock. When boiling, scrape any brown remains from the bottom of the pan. Add the onions, syrup and sugar to the pan, stirring occasionally until onions are soft and caramelized, about 15 minutes. Add the flour to the pan and stir constantly for 2 minutes. Add the remaining chicken stock; bring to a boil while stirring. Reduce heat to medium low and simmer uncovered for 15 minutes, stirring occasionally. Season with salt and pepper. Keep warm until the pork chops and barley is done. Serve pork chops with gravy over the top and the barley on the side.
In a medium-size, microwave-safe bowl, melt the chocolate in a microwave for 1 minute. Stir and microwave for additional 10 second intervals until smooth. Add the cream and food coloring and stir thoroughly. Keep warm in a double boiler or fondue pot and serve with chunks of cake and fresh fruits.