HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare your favorite recipe stuffing or boxed stuffing mix according to directions (adding 1/2 cup extra water) ahead of time. Beat eggs together in a wide bowl. Mix bread crumbs and all the seasonings together on a large plate. Heat oil in a large skillet on low-medium heat. Rinse pork chops and shake water off. Dip chop into the egg. Place chop onto the bread crumb mixture and pat both sides making sure that it is evenly coated. Place a single layer of chops into the heated oil. Cook on both sides until browned. Place a single layer of chops in a glass baking dish. Cover with the stuffing. Place another layer of chops on top of the stuffing. Cover dish tightly with foil. Bake in oven 350 degrees on center rack for 90 minutes. (If your oven seems to cook things quicker than directed, reduce heat to about 330 or 335).
In a small bowl, mix the shredded cheddar cheese, sour cream, and onion together. Then spread it over a slice of bread, put the other slice of bread on top (buttered sides facing out), and grill it to your liking, or when the cheese melts. Enjoy!
Combine cream cheese, Worcestershire sauce, onion, garlic salt and lemon juice in a bowl. Divide mixture evenly among 30 tart shells. Top each shell with seafood sauce and one shrimp. Refrigerate until ready to serve.
Combine water, sugar and cinnamon sticks in large pot. Stir over low heat for 5 minutes till sugar dissolves. Increase heat, bring to the boil, simmer uncovered 5 minutes. Stir in rum, simmer another 5 minutes. Remove from heat and cool. Meanwhile use a juice extractor to juice apples - or sub apple juice. Add apple juice and mint leaves, stir to combine. Serve warm.
Melt butter in large skillet on medium heat. Add bell peppers; cook and stir 3 minutes or until tender. Add water; bring to boil. Stir in Rice Mix; return to boil. Reduce heat to low; cover and simmer 20 minutes. Stir in shrimp and green onions; mix well. Cook, uncovered, 5 minutes or until shrimp turn pink and rice is tender, stirring occasionally. Remove from heat. Let stand 5 minutes before serving.
Heat water and peas to boiling in 2 quart saucepan. Boil uncovered 2 minutes; reduce heat to low. Cover and simmer 30-40 minutes, stirring occasionally, until beans are tender. Drain peas. Heat oil in same saucepan over medium heat. Cook okra, onion, salt, pepper sauce and garlic in oil about 5 minutes, stirring occasionally, until onion is tender. Stir in cilantro, tomato and beans. Cook, stirring occasionally, until hot.
In a large skillet add the hamburger, chopped onion and green pepper on medium heat with a pinch of salt and black pepper. Cook until hamburger is no longer pink, Drain off fat. Add meat,onion and pepper mixture to the pot of cooked macaroni. Add the soups,sauces, ketchup,stewed tomatoes and the A-1 sauce to the pot stir to mix. Cook for 2-3 minutes until all is heated. Serve hot with a vegitable side.
Butter 10X15 pan. Combine all ingredients except chocolate chips and mix well. Press into prepared pan. Melt chocolate chips and spread over the top of peanut butter mixture. Keep refrigerated. Score, cut and serve.
Layer in order first 4 ingredients in microwave dish. Heat till cheese is melted about 3 minutes. Continue layering rest of ingredients and serve with Chips.
Set oven to 350 degrees. Butter a large casserole dish. Combine flour with seasoning salt, pepper and garlic powder. Coat the chicken pieces in the flour mixture. Heat butter and oil in a large skillet over medium heat. Brown the chicken pieces on both sides, then place in the baking dish (do not clean skillet). In the same skillet with the drippings mix the water, brown sugar, vinegar, 1 tablespoon flour, cinnamon, cloves, allspice and 1/2 teaspoon salt. Add in cranberries and cook slowly stirring constantly until the cranberry skins pop and the mixture thickens (about 10-15 minutes). Pour the sauce over the chicken in the baking dish. Bake for about 45-50 minutes, or until the chicken is cooked.
Preheat oven to 375. Use 10 x 15 Jelly roll pan, sprayed with PAM. Spread crescent roll dough over pan. Bring butter and brown sugar to a boil for one minute, to make caramel. Spread caramel mixture over dough. Sprinkle walnuts over entire pan. Bake 15 - 18 minutes until dough is golden brown and caramel is bubbly. Remove from oven and pour chocolate chips over pan. Spread some of the chips out, but leave others whole, for a nice presentation. Allow to cool before cutting into bars.
For the salad: Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Transfer to paper towels to drain. Arrange the watercress, blue cheese, eggs, avocados, tomatoes, lettuce and bacon in rows on a platter. Season with salt and pepper. For the dressing: In a small bowl, using a fork, mix the egg yolks into the mustard to make a paste. Whisk in the maple syrup, vinegar and Worcestershire sauce. While whisking, slowly drizzle in the oil to form a thick dressing. Add 1 tablespoon (15 ml) water to loosen it up if necessary. Whisk in the chives. Season with salt and pepper. To serve, drizzle the dressing over the salad.
Sprinkle chicken with salt and pepper to taste. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and no longer pink in center. Remove chicken and set aside. Add the mushrooms and cook until tender. Set aside. To make the sauce, add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until the sauce thickens and spinach wilts. Add the chicken and mushrooms back to the sauce and serve over pasta.
Working in batches blend all ingredients except the Tabasco in a processor until a coarse puree texture (adjust seasonings to taste). Transfer to a large glass bowl. Season with salt, pepper and Tabasco. Chill for a minimum of at least 2 hours or up to 24 hours. Ladle into bowls.
Combine yeast, honey and warm water in large bowl; stir until completely dissolved. Add salt, hot red pepper flakes, onion, Monterey Jack cheese and Cheddar cheese; stir until thoroughly mixed. Add 6 cups of the flour, 2 cups at a time, mixing after each addition until the flour is completely incorporated. Turn out dough onto a lightly floured surface. Knead 6 to 8 minutes, adding enough of remaining flour to form a fairly stiff dough. Rinse and dry the bowl, then oil surface of dough and place dough in bowl. Cover with a clean, dry cloth and let rise in a warm, draft-free place about 1 hour, or until doubled. Punch down dough. Knead briefly to expel large air bubbles. Divide dough into 24 equal pieces (about 65 grams each). Roll each piece into a fat oval. Place rolls in a lightly greased 13x9x2-inch baking pan (three rolls across, four down). Let rise about 20 minutes, or until nearly doubled. While rolls are rising, preheat oven to 375 degrees. Place on middle rack of oven and bake 35 to 40 minutes, or until top crust is browned. Remove rolls from pan and let cool on racks. NOTES: With so many different palates to please, our abbey cooks are usually pretty cautious about spicy seasonings. As a result, sometimes monastery food is a bit bland, so I like to create breads with strong flavors. Every time I serve these rolls, one of the brothers is sure to comment on how he expected "just another roll" and got a mouthful of pepper and cheese bread with an attitude. These rolls are actually pretty mild compared to a lot of Tex-Mex food, so feel free to increase the amount of crushed red pepper. I used ordinary dried crushed red pepper (hot red pepper flakes) for this recipe, but if you keep fresh jalapenos or other hot peppers in the fridge, by all means use them. Three 3-inch jalapenos, minced fine, provide moderate heat. You can experiment with other peppers as well.
In a mixing bowl, add mustard, salt, pepper and garlic. Crush the garlic while mixing the ingredients. Add balsamic vinegar, maple syrup, blueberry juice and oil. Whisk until it emulsifies. Refrigerate for 30 minutes. For best results, make the previous day.
Cover and bring to a boil, then simmer for 15 minutes. Remove brats, increase heat and allow onions to caramelize in the beer. Toss brats onto pre-heated grill and spray/mist with water to help crisp the skin. Remove when nice grill marks have formed. Serve on stadium buns (browned if you'd like), topped with the beer boiled onions, mustard, or your favorite condiment.
Heat the oven to 350*. Arrange the onions, cut sides down, in one layer in an ungreased baking dish. Sprinkle with the water, cover with aluminum foil, and bake for 30 minutes. Meanwhile, make the glaze. In a medium size bowl, mix the honey, butter, paprika, coriander, salt, and red pepper until well blended. Turn the onions cut sides up. Spoon half the glaze over them. Bake uncovered for 15 minutes. Baste with the remaining glaze and bake for 15 to 20 minutes more, or till the onions are tender when pierced. Enjoy!
Beat cream cheese and butter at medium speed of an electric mixer until creamy; gradually add 3/4 cup sugar, beating well. Combine eggs, milk, and vanilla; add to the cream cheese mixture. Beat well. Combine the flour and next 3 ingredients; add to the cream cheese mixture, mixing at low speed until blended. Spoon half of the batter into a greased and floured 13x9x2 inch pan. Combine the strawberry preserves and lemon juice; spread over the batter in the pan. Dollop the remaining batter over the strawberry mixture. Combine the pecans and brown sugar; sprinkle over the batter in the pan. Bake at 350 degrees for 35 minutes or until a wooden pick inserted in the center comes out clean. Let cool for 15 minutes before serving. Cut into squares to serve.
Preheat the oven to 350°F Spray a 13 x 9-inch baking pan with baking spray. In a large bowl, beat the cream cheese and butter until smooth. Beat in the chocolate and sweetener. Beat in the eggs, 1 at a time, scraping the bowl well after each addition. Add the coffee and extracts. Beat until combined. Add the almond meal, cocoa, salt, and baking powder to the chocolate mixture and beat well. Stir in the chopped pecans. Scrape into the prepared pan and smooth the top. --Bake for 35 to 40 minutes, until the top is firm. Cool on a wire rack before frosting. Frosting: Mix all ingredients ina bowl, and beat combined. Spread over brownies. Be sure they are cool before frosting.
Cut bread into 1-in. cubes; place half in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Cut cream cheese into 1-in. cubes; place over bread. Top with blueberries and remaining bread. In a large bowl, combine egg substitute, milk and syrup; mix well. Pour over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes longer or until golden brown and the center is set. In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Serve over French toast.
Beat cream cheese and butter until well blended. Mix pesto and parmesan cheese in small bowl. Line two 8 oz custard cups (or loaf pan) with plastic wrap. Divide cream cheese mixture into four parts (2 for a loaf) Spoon 1/4 of cream cheese mixture into each custard cup. Sprinkle each with 1/4 of the tomatoes. Spread 1/4 of the pesto mixture over tomatoes. Repeat layers. Fold plastic wrap over each torte, sealing well. Chill overnight until firm. Unmold, remove plastic wrap. Serve with crusty French bread slices. Garnish with chives, parsley, or"whatever" for color.
Place broccoli in boiling water until it just comes apart and drain. Place a slice of swiss cheese on top of a slice of ham. Divide broccoli into 8 equal parts and place on ham and cheese slices. Roll up. Place in baking dish, seam side down. Mix soup, sour cream, and mustard and spoon over broccoli rolls. Bake at 350~ about 20 - 30 minutes.
Combine butter and sugar in mixer about 5 minutes on medium, until smooth and lightened in color, scraping bowl as needed. Sift together flour and baking powder and add to mixer. Add the 1/2 egg, milk, spices, salt and orange zest. Beat on low speed until a dough forms that pulls away from the sides of the bowl. The dough should be wonderfully fragrant and not sticky. Divide the dough in half. Roll each half between two large pieces of parchment paper into a rectangle with an even thickness of 1/8 inch. Slide each half onto a large baking sheet and refrigerate for at least 1 hour and preferably overnight (so the flavors meld). Alternatively, chill to let the flavors meld, then roll out when ready to use. Preheat the oven to 375 degrees with the oven rack in the middle of the oven. Line several baking sheets with parchment paper or silicone liners. Working with one sheet of dough at a time, cut the dough into 1 1/2-inch squares and transfer to the lined baking sheets; space 1 inch apart. Scraps can be rerolled and rechilled as needed. Bake one sheet at a time for 10 to 12 minutes, starting to check after 10 minutes, until the wafers are evenly browned. Cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely. Repeat to use all of the dough. For the optional chocolate coating: Microwave chocolate on LOW for 10 seconds at a time, checking between each cooking segment to make sure the chocolate does not go above 82 to 85 degrees. If the chocolate becomes too hot, stir in an extra bit of finely chopped chocolate to reduce the temperature. The chocolate will be ready when it is soft enough to stir; stir until smooth and almost pourable. Dip a corner or half of each cookie into the chocolate, then place on waxed paper to let the chocolate set.
Place all hummus ingredients into a blender or food processor; blend until smooth. Add some reserved broth should you desire a thinner hummus. Refrigerate for about 1 - 3 hours for flavors to blend. Transfer mixture to a serving plate and spread hummus out evenly into a circle. Garnish with the above toppings according to your taste in the order listed. Sprinkle over all with paprika or sumac. Serve with warmed pita triangles.
Mix together first 5 ingredients and chill well in refrigerator. Add remaining ingredients. Mix and refrigerate again until well chilled. Serve with condiments: Chopped peanuts, chopped hard boiled eggs, crumbled bacon, chopped green onions, chutney and shredded coconut.
In a large bowl, combine first seven ingredients--mix well. Crumble beef over mixture. On foil, pat meat mixture into 14 x 10 rectangle. Spread with dressing, top with sauerkraut and 1/2 cup of the swiss cheese. Roll up into a log lengthwise--seal the seams. Place into a large baking pan. Bake at 350 degrees for 50-55 minutes--near end of baking top with remaining 1/2 cup of swiss cheese and bake until melted.
Fill a large pitcher with ice. Pour in vodka, sugar, lemon zest and juice. Stir well to dissolve the sugar. Fill the pitcher with water and stir again.
In large bowl, lightly combine ground beef with corn chips, milk, egg and 1 t salt. Cover and refrigerate 1 hour. Shape into 15 meatballs, using 2 Rounded Tablespoons meat mixture for each. Lightly roll meatballs in 2 T Flour, coating completely. In large frying-pan, cook meatballs in hot butter, half at a time, stirring until evenly browned. Remove meatballs from frying-pan as they are browned. In same frying-pan, cook onion and garlic about 5 minutes, stirring occasionally. In small bowl, combine remaining 1/2 T flour and 1 t salt, chili powder and cumin. Stir into onions. Add tomatoes, green chilies and olives. Bring to a boil, stirring constantly; reduce heat, cover tightly and cook slowly for 30 minutes. Add meatballs to tomato mizture, cover tightly and cook slowly for 20 minutes. Uncover and continue cooking slowly 10 minutes. Serve meatballs and sauce over hot rice.
For crust, combine fritos, pita and egg. Spread in casserole dish. In bowl, combine frozen veggies, milk and nacho cheese. Pour over crust layer. In Saute pan, brown beef and steak. Season meat with french fry seasoning, mexican seasoning, salt and pepper, to taste. Sprinkle beef mixture on top of casserole layers. Sprinkle shredded cheese on top. Break american cheese into small pieces and layer on top. Bake at 350 for 35 minutes. Serve with sour cream.
Prepare onion, finely chop one half and thinly slice the other half and set aside. Heat 2 tsp of olive oil in frying pan over medium heat and cook chopped onion until softened. Add garlic and continue cooking for about 2 minutes; set aside. Prepare meatballs: Put bread crumbs in a mixing bowl and add just enough warm water to cover crumbs. Let stand for 2 minutes, drain and squeeze dry. Next add sauteed onion and garlic, ground meat, egg and spices and parmesan cheese. Mix ingredients and roll into small balls about 3/4 diameter. Roll in flour to coat lightly. Heat remaining Olive oil in a frying pan over medium heat. Cook meatballs until brown. Place on plate lined with a paper towel to drain. In same frying pan, add reserved onion slices and cabbage, cook for 3-4 minutes until cabbage begins to wilt. In a large pot, add add chicken broth,tomatoes, heat over medium heat. Add meatballs, cabbage and onions. Bring to a boil, and reduce heat, simmer for 20 minutes until vegetables are tender. May sprinkle additional Parmesan cheese on soup when serving.
Cut chicken into pieces, remove skin, freeze until firm, arranged in a single layer on a baking sheet. Place veggies in the bottom of 4 quart. crock pot, top with frozen chicken pieces. Blend chicken broth, wine, soy sauce, Tabasco, ginger and salt, pour over chicken pieces, cover. Cook at low setting for 8 hours, remove chicken from bones, discarding bones and any fat, dice meat, return meat to pot, add dry linguine pieces and poultry seasoning, cook a further 30 minutes.
Clean celery, cut into one-inch pieces and place in a casserole dish. Finely chop bacon and onion and sprinkle over celery along with chopped parsley. Pour on stock. Dot with knobs of butter. Cover dish and bake in a moderate oven for 30-45 minutes.
mix the first 2 ingredient in a saucepan on a medium heat ( dont stir, brushing down sides of the pan with pastry brush dipped in cold water). bring to boil until caramel color for 8 to 10 minutes and immediately pour into the prepared pan set aside. CUSTARD. mix the next 4 ingredients well (eggs,condensed,evap,sugar). Strain through a sieve into the caramelized pan. Set aside. CAKE. sift cake flour, salt and baking powder set aside. mix milk, oil and vanilla extract. beat egg yolks, with 1/4 of the sugar until light color then add dry ingredients alternate with milk mixture. beat egg white with the remaining sugar till stiff peaks. gently fold it to the cake mixture. pour into cool carmelized pan with custard gently. dont stir dont worry the cake will not sink to the bottom trust me. Place the cake pan in a larger pan (roasting pan) half-filled with hot water. bake for 1 hour (when toothpick comes out clean its ready).
Dice the vegetables. Brown the ground beef. Drain. Add onion, celery, bell pepper and garlic. Cook until wilted. Add the diced cabbage. Add tomatoes juice and all. Add Worcestershire sauce. Add pepper. Add 2 cups water. add boullion cubes Add drained beans. Cook 30 minutes.
Mix together. Place in loaf dish. Bake at 350 degrees for 1 and 1/2 hours.
In 5- or 6-oz custard cup, place 2 of cupcake liners. In small bowl microwave the butter until melted. Stir graham cracker crumbs and sugar into melted butter. In each custard cup, place 1 rounded tablespoon crumb mixture, press down with bottom of small glass. Blend the condensed milk, eggs, lemon peel and lemon juice until thickened. Pour 2 tablespoons in each prepared custard cup. Arrange in a ring in microwave oven and microwave at 50% power for 2 to 5 minutes or until each bubbles in 1 or 2 spots, rotating after half the cooking time. The tarts should be removed as they appear done. Repeat the process for the remaining 6 tarts. Cool and serve topped with pie filling.
Put the three cheeses in a food processor, and buzz until blended. Add the remaining ingredients -- except for the sunflower seeds and parsley -- and buzz to blend well. Put the cheese mixture in the fridge for two hours so it firms up. While cheese mixture chills, toast sunflower seeds until they are golden, then remove from pan and allow them to cool. Then stir together seeds and parsley. Set aside. Remove cheese mixture from fridge and shape into a ball or log (you may need to wear latex gloves to do this). Spread sunflower seeds and parsley on a sheet of waxed paper, and roll cheese ball/log in this combination. Serve with crackers, crudites and or small toasts.
Combine the sugar, milk, and margarine in a heavy saucepan, bring to a soft-ball stage on medium heat. Add vanilla flavoring and salt, removed from heat, mix until creamy. Add walnuts to mixture and stir until walnuts are well coated. Spread on foil and seperate. Cool before serving.
This recipe makes two 9 inch pies. Cook pie shells first. Melt butter, add dry ingredients, add 2 whole eggs and six egg yolks. Save other egg whites for meringue. Add milk & vanilla last. Mix all well with a whisk. Cover with paper towel, cook in microwave for three minutes and stir. Cook for a total of 12 minutes, stirring after each 3 minute interval. Depending upon your microwave, twelve minutes should yield a stiff (grainy) pudding like texture. Pour into pie shells. Allow egg whites to sit at room temperature until you need to prepare the meringue. Beat 6 egg whites until stiff. Add one tablespoons of sugar for each egg white. Add 2-3 drops of vanilla. If not stiff add a pinch of salt or cream of tartar. "Ice" pies with meringue and brown in oven.
Preheat oven to 300°F. Grease and flour (or use baking spray) a bundt or tube pan. In a large mixing bowl with electric mixer, cream the butter with the cream cheese until soft and fluffy. Add the sugar and cream until light. Add the egg yolks, one at a time, and beat well after each addition. Add the flour in stages, blending well after each addition (do not overbeat). Fold in the vanilla and peppermint. In a separate bowl, whip the egg whites until stiff, but not dry. Gently fold the egg whites into the cake batter, taking care not to deflate the mixture. Bake the cake for 1 hour, 25 minutes, or until a toothpick inserted in the center comes out clean.
combine everything (except almonds) in a skillet. cook uncovered over medium heat until most of the cranberries pop open and the mixture is thickened, 7-10 minute. if desired, add almonds. let cool, and serve or refrigerate up to a day.
In a large pot or crock pot/slow cooker, marinate the beef, in one piece, overnight (or up to two days, depending on your tastes!) in 1 bottle of red wine. Add onions and rosemary. Remove the beef, and every inch cut a small hole and insert one or two of the garlic "sticks", around the whole piece of beef. Save the marinade and put on the stove on medium heat. This will now be made into your sauce. Brown the beef on all sides in a pan with your olive oil, on medium-high heat. While browning the beef add the can of tomato paste to the marinade and mix well. As the marinade starts to boil, return the beef to the sauce and add the carrots. Boil for 15 minutes, stirring often. Lower the heat to a simmer and add the remaining ingredients. Slow cook until the meat softens, about 3 hours. Stir occaisionally and add water as needed or if needed, to keep the meat covered and moist. When the meat is very tender and the sauce has thickened, your pasticada is ready! Serve in slices, topped with the sauce, with gnocchi or mashed potatoes. Enjoy!