HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees. Mix all ingredients together in a large bowl. If mix seems too dry, add water, 1 Tbsp at a time, until it is a spreadable consistency. Pour into a 13 x 9 pan. Bake for 30 minutes or until top is browned and knife inserted in center comes out clean. Remove from oven and cool completely. Cut into squares; top with Cool Whip if desired; and ENJOY!
Line a 9" pie pan with pie crust. Mix all of the listed ingredients, and beat well. Pour into pie crust. Bake at 450 for 10 minutes. Reduce heat to 300 and bake until pie is done. (Stick a knife down in the middle of the pie, if it pulls out clean, it's done). This will take roughly another 45 minutes.
Combine breadcrumbs, Parmesan and butter in a bowl and set aside. Heat oil in large saucepan over medium heat; cook onion about 2mins or until softened. Add chicken; cook 5 minutes or until lightly browned. Add potatoes mixed vegetables and seasonings. Cook for 10 minutes; stirring occasionally. Stir together evaporated milk and cornstarch in a bowl. Stir into vegetable mixture, bring to a boil;stirring. Reduce heat to med-low; cover and cook 10 minutes (or until vegetables are tender and sauce has thickened) stirring often. Pour into 8-inch baking dish, sprinkle with breadcrumb mixture. Broil 5 minutes or until golden brown.
In a large bowl, combine paprika, turmeric, coriander, cumin and cinnamon; add chicken and toss. In a large skillet, heat oil over medium high heat and cook chicken until browned, about 3 to 4 minutes. Add onion, garlic and lemon slices; season with salt and pepper. Cook, stirring frequently, until the onion is softened, about 6 minutes. Add 1 cup chicken stock, olives, and lemon juice; scrape brown bits from bottom of pan, remove from heat, and season with salt and pepper. Heat the remaining chicken stock and butter in a medium saucepan until boiling; stir in couscous, cover, and turn off the heat; let stand 5 minutes. Fluff couscous with a fork and stir in pine nuts. Serve the chicken and sauce over the couscous and sprinkle with parsley.
Clean lettuce and gently pull apart. Try to keep the lettuce leaves as large as possible so that they can hold the other ingredients. Also, it is best to clean lettuce ahead of time and refrigerate it for a couple of hours. This will allow time for the water to dry off of the lettuce after rinsing it. Once the lettuce is ready, add the meat, cheese, tomato and mayonnaise to the center of the lettuce. Then, fold the lettuce over the fillings.
Heat oven to 375 degrees. Mix brownie mix, walnuts, egg and water thoroughly. Wrap dough by rounded tablespoonful around each chocolate kiss. Seal edges. Put bon bon on ungreased baking sheet. Bake til set- 8- 10 minutes.
In a small bowl, stir together the egg yolk, water and vanilla; set aside. To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and mix with a fork just until the dough pulls together. To make the dough in a stand mixer fitted with the paddle attachment, stir together the flour, sugar and salt in the mixer bowl. Add the butter and beat on medium-low speed until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and beat just until the dough pulls together. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Use the dough immediately, or wrap in plastic wrap and refrigerate until well chilled, about 30 minutes. To roll out the dough, on a lightly floured board, flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out until the dough is about 1/8 inch thick. Use a small, sharp knife to cut out a round or rounds 2 inches greater in diameter than your tart or larger tartlet pans. Use a small, sharp knife or a cookie cutter to cut out rounds 1/2 to 1 inch greater in diameter than your miniature tartlet pans. If using a rectangular tart pan, cut out a rectangle 2 inches larger on all sides than the pan. Makes enough dough for one 9 1/2-inch tart, six 4-inch tartlets, twelve 2-inch miniature tartlets or one 13 3/4-by-4 1/4-inch rectangular tart.
In a bowl, mix together the first 5 ingredients. In a second bowl, mix together eggs, oil, and vanilla. Make a well in the dry ingredients; pour liquid ingredients into center of well; stir until dry ingredients are just moistened. Fold in the pears and pecans. Fill paper lined muffin cups two-third full. Bake at 350 degrees for 25-30 minutes or until test done. Cool for 5 minutes before removing from pan to wire rack to complete cooling.
Peel and core the pear, and cut into thin slices. Slice the cheese thinly. Toast the bread lightly on both sides under the grill and spread with butter. Arrange the pear slices on the toast, and top with the slices of the cheese. Put back under the hot grill for a few minutes, until the cheese is golden and melted. Serve at once.
Trim rough ends from asparagus; discard. Cut off asparagus tips and reserve. Cut stalks into 3/4 inch-long pieces. Place 2/3 of stalk pieces, 1 cup broth and 1 cup water in blender, reserving the remaining 1/3 of stalk pieces. Puree mixture until smooth. Set aside. Melt butter in heavy large saucepan over medium heat. Add onion and saute until tender, about 8 minutes. Add rice and stir 1 minute. Add wine and cook until absorbed, stirring often, about 2 minutes. Add 1/2 cup broth and chopped rosemary, simmer until liquid is absorbed, stirring often, about 4 minutes. Continue to cook for 15 minutes, adding more broth by 1/2 cupfuls and allowing liquid to be absorbed before adding more, stirring often. Add reserved asparagus stalk pieces and reserved asparagus tips and continue cooking until rice is just tender and mixture is creamy; adding broth as needed and stirring often, about 10 minutes longer. Add reserved asparagus puree and stir until absorbed, about 3 minutes. Stir in 1/2 cup Parmesan and cream. Season to taste with salt and pepper. Transfer risotto to bowl. Garnish with rosemary sprigs, if desired. Serve, passing remaining Parmesan separately.
Spread hummus on bottom of 9" pie plate or serving dish. Layer with remaining ingredients. Serve with pieces of pita bread or pita chips.
Saute green onions and garlic in butter until onions are tender. Add shrimp, lemon juice, white wine, salt, and pepper; cook over medium heat about 5 minutes, stirring occasionally. Stir in dillweed and parsley. Spoon shrimp mixture over toasted rolls, serve immediately.
Place 1 quart Stock in pot set on high. Saute (stir fry) first 4 ingredients 5 minute. Add Garlic, saute another 6-8 min,'til Onions are translucent. Roast Allspice in a small frying pan and grind fresh Add Tomatoes and seasoning to pan, stir well. Add vegetables and Ham Shanks to pot. Rinse beans well and add to pot. Top off with Stock. Cover reduce to low. Cook 8-10 hours. Remove Ham Shanks and remove meat from the bones. Shred meat to bite size with forks. Return to pot. Serve topped with Sour Cream, grated Hard Boiled Egg, Crumbled Bacon, chopped Cilantro and a squeeze or two of Lime Juice around the edges of the bowl.
Add flour to sugar, in saucepan, mix in beaten egg yolks and milk. Add butter and pecans. Cook on med heat stirring constantly until thickened, Remove from heat and stir in vanilla. pour into pie shell. Top with meringue made according to your favorite meringue recipe. Bake at 350F until meringue is golden brown.
In a small saucepan over high heat, bring the stock to a simmer. Reduce the heat to low and keep the liquid hot. In a medium, heavy saucepan over low heat, melt the butter and saute the onion, stirring frequently, until it is soft and light brown, about 10 minutes. Add the squash and 4 teaspoons of the fresh sage or all the dried sage and saute, stirring frequently for 2 minutes. Cover and cook until the squash is almost tender, about 6 minutes. Uncover the pan with the squash, add the rice and stir until a white spot appears in the center of the grains, about 1 minute. Add the wine and stir until absorbed, about 2 minutes. Add 3/4 cup of the broth, adjust the heat to simmer, if needed, so that the liquid bubbles and is absorbed slowly. Stir until the liquid is absorbed. Continue cooking, adding the liquid 3/4 cup at a time and stirring almost constantly, until the rice starts to soften, about 10 minutes. Continue cooking, adding the liquid 1/2 cup at a time and stirring almost constantly, until the rice is just tender but slightly firm in the center and the mixture is creamy, about 10 minutes more. Add the Parmesan cheese, 3 Tbs. of the nuts, the pepper and salt. Stir to mix well. To serve, spoon the risotto into a serving bowl or onto plates. Garnish with the remaining 1 Tbs. fresh sage, if using, and the remaining 1 Tbs. nuts.
Combine onion, sour cream and mayonnaise. Mix until thoroughly blended. Add oil, ketchup, vinegar, salt, sugar, paprika, celery salt and pepper. Mix well and put in quart jar. Refrigerate for several hours to blend flavors.
In a medium stock pot, heat the coconut oil for 30 seconds on medium heat. Add the cumin seeds and stir until they start to sputter. Then add the onions and cook for another minute, and then add the tomatoes, stir and cook for a few more minutes until the tomatoes soften. Add the rest of the ingredients and stir together. Cover the pan and simmer for about 15 minutes, stirring every 5 minutes to keep from burning. Ladle the soup into 4 serving bowls and enjoy! Leftover stew can be stored in air-tight container and saved for lunch the next day.
Heat 2 tbsp chicken fat or butter in a large saute pan set over medium heat until hot. Increase heat to medium-high and add celery, carrot, onion, green pepper and red pepper. Cook until onion is tender. Stir in corn, mushrooms and jalapeno. Cook until mushrooms begin to turn golden brown and shiny wet, stirring frequently. Remove from heat. Bring broth to boil in an 8-quart stock pot. While broth is heating up, heat 1/2 cup plus 2 tbsp butter in a skillet set over medium heat until hot; stir in flour. Cook over low heat 2 minutes stirring constantly - do not brown. Stir butter and flour mixture into broth. Simmer until slightly thickened, whisking to prevent lumps. Stir in cooked vegetables, parsley, salt, black pepper, white pepper, nutmeg and cayenne. Bring to a simmer, stirring occasionally. Add chicken, rice and whipping cream. Cook just until heated through. Serve topped with toasted almonds.
Place your chicken in the crock pot. Mix together soy sauce, marmalade and ketchup, and pour over the chicken. Then add garlic and onions, a teeny bit of salt (won't need much because of the soy sauce) and pepper. Cover with lid and cook on low setting for about 10-12 hours. Chicken should be falling off the bone when ready. Serve with rice.
Preheat oven to 400 degrees. Lightly coat popover pans or deep muffin tins with nonstick cooking spray and heat pans in oven for at least 15 minutes. In a large bowl, using an electric mixer on medium speed, beat eggs until frothy. Add milk and melted butter and mix well. Add flour and salt and mix to just combine. Carefully divide batter among preheated pans, filling each cup just under half full. Bake 30 to 40 minutes, until puffy and well-browned (finished popovers should pull away from pan easily and feel light to touch). Remove from pan and serve warm.
Preheat oven to 425. Unroll pizza dough onto a greased cookie sheet and brush with butter. Sprinkle cheeses and spices evenly over the dough. With a pizza cutter, cut dough lengthwise into 12 long strips. Then cut those in half to make 24 strips. Do not seperate strips. Bake for 10-12 minutes or until light golden brown. Recut along each strip and remove from cooking sheet. Serve sticks warm with marinara sauce.
Combine oats, walnuts and coconut in a greased 13-in. 9-in. x 2-in. baking pan; set aside. In a saucepan over medium heat, combine syrups and cinnamon; bring to a boil. Cook and stir for 1 minute. Remove from the heat; stir in vanilla. Pour over oat mixture and toss to coat. Bake at 275 degrees F for 30-40 minutes or until golden brown, stirring every 10 minutes. Cool, stirring occasionally. Store in an airtight container.
In casserole dish, combine oil, potatoes, onion, garlic, chili powder, cumin and hot pepper flakes. Microwave, covered, on High for 5 to 8 minutes, stirring once, until potatoes are almost tender. Add tomatoes with juice and chickpeas. Microwave, covered on high for 8-12 minutes, stirring once, until potatoes are tender. Let stand, covered for 3 minutes before serving.
Marinate the country style ribs in the commercial marinade (I use Lawry's) for at least 2 hours inside a gallon-sized plastic baggie in the fridge. Preheat oven to 350 degrees F. Foil-wrap a baking sheet. Place the ribs on the baking sheet, Sprinkle the S&P and other spices on the two ribs. Bake on the middle shelf for 45 minutes. Let rest for 5 minutes. Serve.
Place the mayonnaise and custard in a bowl and mix well to combine. Spread one side of each slice of bread with butter and the other side with the maonnaise mixture. Divide the cheese, pickle and pastrami between 4 slices of bread, ensuring the buttered side is on the outside, and sandwich with the remaining bread, once again ensuring buttered side is on the outside. Heat a large non stick frying pan over low heat. Cook the sandwiches, in batches for 3-4 minutes each side or until golden and cheese is melted.
For each rub: Combine ingredients. Store in covered container and keep in dry spot. Can be sprinkled on meats and poultry just before cooking or several hours before. Remember the longer time sprinkled on, the more intense the flavor.
Preheat oven to 375°F. Cook potatoes in large saucepan of boiling water 15 to 20 minute or until potatoes are tender; drain. Return potatoes to pan. Mash with hand masher until smooth, gradually adding milk and mixing well after each addition. Stir in cheese. Spoon into 2-L casserole dish. Mix cracker crumbs, garlic powder and margarine; sprinkle over potato mixture. Bake 20 to 25 minute or until potato mixture is heated through and topping is lightly browned.
Add oil to a large & deep (2-3 inches deep) saucepan or soup pot, set over medium-high heat. Add onion & celery, saute for 3-5 minutes or until softened. Add stock & simmer approximately 6 minutes, then add the left over mashed potatoes and bring to a simmer. Using a hand blender or regular blender, puree soup until smooth (when using a regular blender, work in batches to prevent messy cleanups!). Add leftover corn, cauliflower or broccoli, Cheddar Cheese, salt, white pepper, & paprika (crumbled bacon pieces - if you have them). Stir to combine all well and allow the cheese to melt. Serve immediately or, allow to completely cool and then store in an airtight container in the Refrigerator for up to 7 days, or - in the Freezer for up to 2-3 months.
Preheat oven to 350°. Line a rimmed baking sheet with foil, then parchment paper. Heat oil over medium in a small skillet. Cook onion and garlic, stirring occasionally, until very soft, about 4 minutes. Transfer to a large bowl. Meanwhile, bring ketchup, vinegar, brown sugar, and cayenne to a boil in a small saucepan, reduce heat, and simmer, stirring occasionally, until slightly reduced and syrupy, about 5 minutes. Transfer 2 tablespoons ketchup mixture to a blender; add broth and parsley and blend until smooth. Set remaining ketchup mixture aside. Add broth mixture, eggs, breadcrumbs, Parmesan, salt, and pepper to onion and garlic; mix to combine. Add beef and mix well with your hands to combine. Transfer meatloaf mixture to prepared pan and form into a long log (about 12"x5"), smoothing surface. Spread reserved ketchup mixture over top and drape bacon in a crisscross pattern over loaf, tucking underneath. Bake until an instant-read thermometer inserted into the center registers 165° and bacon is crisp, 70-80 minutes. Let rest 10 minutes before slicing.
NOTE: Directions are for the original Sweet Pepper Soup. Sometimes, however, I like to "mix things up". For my second version, I reduce the chicken broth to 4 cups, add 1 (14 1/2 ounce) can diced tomatoes (I use Del Monte Petite Diced Tomatoes), 1-2 teaspoons of Dijon Mustard, and 1 cup of sour cream. It is a thicker, heartier soup that is equally enjoyable, just different. Melt one tablespoon of the butter over medium heat in a large Dutch Oven. Sweat the onions for 5 minutes until translucent and slightly yellow. I keep them covered during this process. If necessary, add additional tablespoon of butter so the onions do not burn. Add the three different coloured peppers, stirring well, to mix the soft onions and butter with the peppers. Set timer for 15 minutes; every 5 minutes, stir the peppers and onions and "taste test" the peppers to YOUR degree of doneness. We really enjoy a very soft pepper so it takes the full 15 minutes to achieve that texture. Add the six cups of chicken broth and the teaspoon of paprika and stir well, until combined. ( if using the can of diced tomatoes, use FOUR cups of chicken broth and the can of diced tomatoes). Bring the soup to a boil, reduce down to a simmer and cover. Every 5 minutes, gently stir the soup. Simmer for 30 minutes. If you choose to make this a richer soup, use an immersion stick blender to blend up the soup until it is coloured flecks of the peppers. Add the sour cream and Dijon mustard, stir well until heated. DO NOT BOIL! Serve immediately.
Butter the bread Place buttered side down on toasted sandwich maker. Place bacon on top. Squirt ketchup on, as much as you like, it gives an excellent taste. Top with other piece of bread, buttered side up. Toast about 3-4 minutes or until browned.
For add flavor I also add a package of McCormick or El Paso Taco Seasoning, it tastes Great with it added. Turn Crock Pot on high. Mix beef broth and 2 packets ranch dressing, allow to heat in crock pot while preparing rest of ingredients. Cook ground beef until browned, add onion and garlic and cook until onion is translucent. Add meat mixture and remaining ingredients to crock pot, cook on high for at least one hour then turn to low and cook for 3 to 4 hours. If you do not have a 6 qt crock pot use a one pound of ground beef and 1 or each additional ingredient, Serve with tortilla chips and sour cream, optional. You can also add some taco seasoning mix to change the flavor. This makes alot! I use the canned pinto beans with Jalepeno peppers or sweet onions. I have use bottled ranch dressing and just put a healthy squirt. I also add a can of sliced carrots and have cooked it on the stove instead of the crock pot. I just add everything, bring to a boil and simmer for a hour or so. Servings are estimated. This makes at least 6 quarts.
For the Angel Cake: Preheat the oven to 350°F Sift the flour twice with 1/2 cup of the sugar. With an electric mixer on high speed, beat the egg whites, cream of tartar and salt until soft peaks form when the mixer is removed from the batter. Add half of the remaining sugar and beat for 1 minute. Add the remaining sugar, 2 tablespoons at a time, beating after each addition. Stir in the vanilla. Fold the flour and sugar mixture into the egg whites, 1/4 cup at a time, just until incorporated. Put the batter in an ungreased 10" tube pan and bake until the cake is light golden brown and springy to the touch, about 1 hour. Invert the pan and let the cake cool completely before removing from the pan. For the Summer Fruit Salad: Mix fruit in a bowl. Sprinkle with the orange juice. For the Finest Raspberry Dessert Sauce: Puree the berries in a blender with the lemon juice. Blend in the sugar by the tablespoonful, tasting after each addition, until the desired degree of sweetness is reached. Strain through a fine strainer, pressing with a rubber spatula to release the juices. Put it all together: Place a slice of angel cake on each plate. (Store the leftover cake in an airtight container or freeze for longer storage.) With a slotted spoon, place a portion of the Summer Fruit Salad on a corner of the cake slice and let it spill over the side. Drizzle the raspberry sauce around the fruit salad.
Trim the kidneys by removing the gristle and cut the remainder into bite size slices and season. Heat the oil in a wok and stir fry the kidneys for about 2 minutes. Add the butter and continue to stir fry for another 2 minutes. Remove the kidney with a slotted spoon and keep aside. Stir fry the onions/garlic in the same oil until soft (around 4 minutes). Add the vinegar and stir fry for a further 2 minutes. Prepare the mustard, add to the wok and then stir in the yoghurt a little at a time. Add the lime juice and cook for a further minute and then return the kidneys to the wok. Stir well, cover and simmer for 5 minutes.
Combine all ingredients in a bowl. Bake in an 8x8-inch glass baking dish. Bake in preheated 350F oven for 45 to 60 minutes. Top/ice with Cream cheese& icing (powdered) sugar mixture.
Place chicken breasts between sheets of plastic wrap or waxed paper, and pound with a kitchen mallet or rolling pin until they are evenly about 1/4-inch thick. In a shallow bowl mix the bread crumbs, Parmesan cheese, salt, and pepper. In another shallow bowl, beat the eggs. Dip the meat in the eggs, then in the crumb mixture. Place the crumbed cutlets in the refrigerator until nearly time to serve. In large skillet, heat butter and oil over medium-high heat until hot. Cook cutlets on each side until golden brown, about 5 minutes or until the juices run clear. Serve each cutlet with a wedge of lemon.
Preheat oven to 400 degrees. In a medium bowl, mix together pecans, sugar, and flour. Stir in melted butter or margarine. Press evenly into the bottom and sides of a small springform pan. Bake in preheated oven for 12 to 15 minutes, until golden brown. Allow crust to cool before filling. In the top of a double boiler over simmering water, combine cream cheese and chocolate, stirring until smooth. Remove from heat. Add 4 TB liqueur, stirring until well blended. Cool slightly. In a medium bowl, beat whipping cream at high speed until soft peaks form. Fold into chocolate mixture. Pour into prepared crust and refrigerate. In the meantime, combine preserves, water and lemon juice in a medium saucepan and simmer. Cook for 3 minutes or until smooth, stirring with a whisk. Stir in 1/4 cup liquer and cool completely. When cheesecake is firm, top with raspberry preserves. Garnish with fresh raspberries and a spring of mint.
Pack eggs into 1 quart widemouthed jar. Bring vinegar to boil in non aluminum saucepan and let boil about 10 minutes. Add remaining ingredients to jar and ladle hot vinegar over eggs. Cap tightly. Let cool, then refrigerate at least 3 days before serving. Can be refrigerated up to 2 weeks.
Saute onion in butter in a saucepan over medium heat, stirring constantly, until tender. Add broth and next 6 ingredients; bring to a boil. Cover, reduce heat and simmer for 15 minutes or until vegetables are tender. Stir in pumpkin, salt, nutmeg, and white pepper. Simmer 5 minutes. Stir in whipping cream; cook until heated through.
Preheat oven to 350°F. Cream softened cream cheese and sour cream together. Add milk, 1-1/2 cups mozzarella cheese and 2 tablespoons parmesan cheese, pepper and garlic to cream cheese mixture. Stir in artichokes and spinach until well blended. Spoon into 1-1/2 quart baking dish. Sprinkle remaining cheese over top of dip. Bake at 350° F for 30 minutes or until bubbly. Broil a few minutes until golden brown. Enjoy with tortilla chips, crackers or veggies.
Cook pasta according to package directions. Meanwhile, in a skillet, cook beef over medium heat until meat is browned; drain. Add water and taco seasoning; simmer, uncovered for 15 minutes. Rinse pasta in cold water and drain; place in a large bowl. Add beef mixture, cheese, green pepper, onion, tomato and olives; mix well. Add the dressing and toss to coat. Cover and refrigerate for at least 1 hour.