HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 200°C. Combine all ingredients in a large bowl and knead well. Pinch off 16 portions of mixture, roll them into smooth balls, and with wet hands press out the balls into patties. Arrange patties on a lightly oiled baking tray and place into oven until they dry out a little and darken slightly (around 20 minutes for my oven). (Burgers can now be refrigerated or frozen until needed). Pan-fry in oil until hot.
Preheat oven to 375; 350 for glass. While oven is preheating, put butter in 8 x 8 x 2 pan, place pan in oven to melt the butter. Keep close watch so that it doesn't burn. Mix together Bisquick, Milk, Nutmeg and Cinnamon. Remove pan with melted butter from oven, pour batter over melted butter. Stir Lightly just to mix all together. Pour Peach Pie filling evenly over batter mixture and then sprinkle Blueberries over top of Peach Pie Filling, DO NOT STIR! Sprinkle Cinnamon Sugar over the top of everything, if you need more than one TBSP it is ok, but be careful that the cinnamon doesn't overwhelm the taste the fruit. Bake for 45-55 minutes or until golden brown.
In a large skillet, heat oil over medium-high heat. Saute the onion and fennel bulb until translucent; then remove and place all in crock pot. Add stew meat, dusted lightly in flour and cook on high heat until meat is browned on all sides (3-5 minutes). Transfer beef tips to crock-pot. Pour water, red wine, soy sauce, and Worcestershire sauce into the crock pot, over the beef, onions, and fennel. Stir in garlic, salt and pepper. Bring to boil in crock pot on high heat for approx 30 minutes and then reduce heat to low setting. Next, combine the gravy mix with can of mushroom soup, mix thoroughly and add to all, include the 2 bay leaves. Cover and simmer for 2 1/2 to 3 hours. Serve over egg noodles.
In a large bowl, combine the first four ingredients. In a small bowl, beat egg, milk and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips. Fill muffin cups 3/4 full. Bake at 400 for 18-20 minutes. Cool for 5 minutes before removing to a wire rack.
Heat the first three ingredients together until onion is cooked. Add the cream, salt and pepper, and heat thoroughly. Puree in a blender, food processor, or with an immersion blender until smooth. Garnish with the crisp bacon bits.
Melt cream cheese and Old English cheese together in a large microwave bowl. Add rest of ingredients, mix well and heat in fondue pot on low. Serve with bread chunks or tortilla chips or both !
Preheat oven to 375. grease a 13 x 9 inch baking pan. Press bread dough into pan, sealing perforations on dough. bake 10 minutes. stir together remaining ingredients until blended. Pour mixture over crust. bake 15 minutes. cut into squares and serve.
Line a roasting pan with aluminum foil. Place the scrubbed beets in the pan, cover with foil, and roast in a 400°F oven until they can be easily pierced, about 1 hour. (Or, you can wrap each beet in foil.). While beets are roasting, mix together all remaining ingredients in a saucepan, bring to a boil, reduce heat and simmer for about 5 minutes. Set aside. Peel and trim roasted beets. Grate on the large holes of a grater into a big bowl. Pour the warm dressing over the warm shredded beets - you may not need all the dressing. Serve warm or at room temperature. Note: I generally have around 1/3 cup dressing left. I add 1/2 teaspoons of minced garlic and use it to glaze pork chops or squash or sweet potatoes that I am roasting.
Preheat oven to 400 degrees. Cut pork tenderloin in half across and rub each piece liberally with fennel spice. Brown in a couple of tablespoons of olive oil in a saute pan. Put pan in oven for 12-15 minutes until pork is medium rare. Remove pork from pan and let sit on a cutting board for 10 minutes to rest. Meanwhile saute onion and pepper in olive oil over medium high heat until caramelized but not completely soft. Slice tenderloin very thinly. To serve put tenderloin, vegetables and pita on a platter along with a bowl of tzatziki. Make sandwiches by placing some onion/pepper mix, pork and tzatziki inside warm pita bread.
In a food processor, place the chickpeas, beet juice, olive oil, tahini, garlic, and salt and process until completely smooth, 2 to3 minutes. Season with pepper and more salt. Transfer to a shallow serving bowl, drizzle with olive oil, and sprinkle with parsley. Store in an airtight container in the refrigerator for up to 3 days. Get the book here: https://www.amazon.com/Platters-Boards-Beautiful-Spreads-Occasion/dp/1452164150/.
In a large skillet, fry chicken in oil over medium-high heat until golden brown. Salt and pepper chicken. Layer chicken in a 4-quart casserole. Remove papery outer covering of garlic (DO NOT PEEL). Put garlic on top of and among the chicken pieces. Sprinkle with thyme and rosemary. Add wine to cover. Bake,covered,at 350 degrees for 1 hour. Before serving sprinkle with parsley. Serve with French Bread (squeeze soft garlic onto bread) Yummy.
Dissolve coffee in water. Combine butter, icing sugar, vanilla, milk and coffee mixture in a. large bowl. Beat with an electric mixer at medium speed untill icing is smooth and creamy.
Melt marshmallows and butter in a heavy saucepan over low heat. Mix in vanilla and almond flavors. Add cornflakes and stir well until coated. Place pan over hot water and stir occasionally while making wreaths. Butter your hands well. Drop by spoonfulls onto waxed paper and form quickly into wreath shapes. Decorate with cinnamon candies before wreaths harden.
Chop the tamales and add the rest of the ingredients and blend. Put in a fondue or a crock pot to keep warm. Serve with anything dipable.
Preheat oven to 375 degrees. Blend crumbled blue cheese and melted butter in a bowl. Cut each biscuit into fourths and dip each into butter mixture. Place on baking sheet or in mini muffin pans and bake for about 12-15 minutes. Serve warm.
Brown meat in olive oil over high heat for 5 minutes per side. Place meat in a lightly greased pan 13 X 9. Stir together vinegar and next 6 ingredients (everything from the vinegar through the dry onion soup packet). Pour over the meat. Add the water to the bottom of the pan. Bake covered at 350 degrees F. for 2 hours; basting every hour. Reduce oven temperature to 300 degrees F. and bake for an additional hour. Skim fat and serve drippings with meat. Cut against the grain of the meat.
Preheat the oven to 350 degrees. In a large bowl, mix the oats, cherries, and dry milk. In a small sauce pan, combine the honey, almond butter, and almond extract. Turn on low-heat and stir until ingredients are combined. If the mixture looks particularly thick, you may need to add a few tablespoons of vegetable oil. Pour the honey-mixture over the oat mixture, and stir until all ingredients are moist. Spread the mixture into a greased 9x9 pan and bake for 20 minutes. Cut into bars after they've cooled. Store in an air-tight container.
Bring cold water and salt to boil in small pan on medium-high heat. Whisk in cornmeal a bit at a time. Reduce heat to low. Cook, stirring constantly, 1 minute, until consistency of thick mush. Cool to room temperature. Put warm water and granulated sugar in small bowl. Sprinkle in yeast. Stir. Let sit 10 minutes, until foamy. Put cornmeal mixture, yeast mixture, milk and brown sugar in bowl of stand mixer equipped with dough hook. On medium speed, blend in flour 1 cup at a time. Mix until dough is smooth and supple. Turn onto floured work surface. Knead three or four times. Place in large, greased bowl. Cover with kitchen towel. Leave in warm place till doubled in volume, about 2 hours. Butter 2 loaf pans (9-by-5-inch size). Divide dough in half. Pat into 2 loaves. Place in pans. Cover with kitchen towel. Let sit 45 minutes or until doubled in size. Brush tops lightly with oil. Bake in preheated 425F oven 10 minutes. Reduce heat to 350°F Bake 20 to 25 minutes, or until lightly browned. Cool on wire rack 5 minutes. Turn out of pans. Cool to room temperature before slicing.
-preheat oven to 325. -mix crushed wafers and butter together and press firmly to the bottom of a 9in springform pan (sides and bottom) and let chill for 20 minutes. -beat together until smooth cream cheese and sugar in a large bowl. -in separate bowl, mix eggs, Baileys and vanilla extract just until blended. -beat egg mixture into cream cheese mixture. -finely chop the white chocolate and add to cream cheese mixture. -pour filling onto crust. Make sure the sides are higher than the center of the cheesecake, so the compote topping won't spill out when you remove the springform side. -For the compote - mix half of the blueberries, water, sugar and lemon juice in a saucepan and cook over medium heat for 10 minutes. Add the other half of the bluberries and cook for another 8 minutes. -Pour compote on top of the cheesecake. -bake for 50 minutes. -For the topping - mix sour cream and powdered sugar together and drizzle over top. -Add grated chocolate. -let chill for at least 3 hours.
boil the pasta and set aside. in a large pot, mix olive oil, garlic & 1/2 of the bouillon "dust" over medium heat. when mixed well and warm, add pasta and stir. shut off the burner. *if pasta is dry, add another shot of the olive oil. add the grape tomatoes, olives and cilantro. mix together. add the parmesan to a cooled down pan, when ready to serve. you don't want it to melt. done!
Wash Jalapenos then cut off top. Cut the Jalapenos length wise in half and take out seeds until hollow. Take room temp cream cheese and fill the Jalapenos. Cut Bacon in half. Wrap bacon around Jalapenos. Lay bacon wrapped Jalapenos on sprayed baking sheet. Bake for 45 minutes on 375. Drain on paper towel and ENJOY! Note: Make sure when wrapping the bacon around that you end with bacon on bottom, if not they will unwrap.
In a large bowl, whisk together egg whites, cornstarch, sesame seeds, 1 teaspoon salt, and 1/2 teaspoon pepper until frothy. Add shrimp, and toss to coat. Heat 1/4 cup oil in a large nonstick skillet over medium-high heat. Working in two or three batches, cook shrimp until golden and crisp, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain. Add more oil to skillet if necessary for remaining batches. Wipe skillet with a paper towel. Add orange juice, soy sauce, and sugar. Boil over high heat until syrupy and reduced to about 1/3 cup, 4 to 5 minutes. Return shrimp to skillet; add scallions, and cook until heated through and coated with sauce, about 1 minute.
Combine the first 6 ingredients. Place the cornstarch into a bowl; whisk the liquid mixture into it. Set aside, but keep the whisk handy, as you will need to whisk the sauce again just before you use it. Add this sauce to a wok, full of vegetables, meat, or seafood about 2/3 of the way through cooking. Stir well to ensure a thorough coating.
In a large pot, blend the olive oil, rice, chicken or veal pieces, tomatoes, garlic, onion, saffron, parsley, salt and pepper. Cook for 15 minutes, stirring occasionally. Place in a casserole and add the chicken stock. Cover and bake slowly in a 325 degree oven for 35 to 40 minutes, or until the rice has absorbed the stock. Blend in the peas and mushrooms and cook for an additional seven minutes. Serve hot.
In a colander, toss the zucchini with the salt and let drain for 1 hour. Squeeze zucchini in batches in a tea towel to remove as much moisture as possible and, in a bowl, toss it with the flour. In a small skillet, cook the scallion in 1 tblsp of the butter over medium heat, stirring, until it is softened and let it cool. In a bowl, combine well the eggs, milk and scallion. Spread 1 slice of each bread slice with the remaining 2 tblsps butter and cut the bread into 1/2 inch squares. Arrange half the bread squares in a deep baking dish and top with half of the zucchini. Sprinkle half of the cheeses and spread chilies over. Top peppers with remaining bread, zucchini and cheese. Pour milk mixture over and let stand, covered, at room temperature for 3 hours, or chilled overnight. (let mixture come to room temperature before proceeding with recipe) Preheat oven to 350F (175C). Bake for an hour and 10 minutes, or until set and golden-brown. Let stand 10 minutes before serving.
Combine all ingredients at least 1/2 hour (or up to 3 hours) before you intend to serve and let sit (in the fridge is fine) to allow the flavors to meld. To serve, pour over hot cooked linguine or penne and accompany with a salad and good, crusty bread. Makes 3 to 4 servings.
Cook macaroni according to package directions, drain and set aside. Combine broccoli, onion, and water in saucepan. Bring to a boil, cook 2 minutes; do not drain. Stir in cooked macaroni, packet of cheese sauce,, milk, cheese soup, ham, salt, and pepper. Return to a boil, stirring occasionally. Ladle soup into 6 bowls.
Melt half the butter in a saucepan and saute the shallots until translucent. Add the fennel. Season with salt and pepper to your taste. Cover the pan and sweat the fennel for 10 minutes, until softened. Add the stock and bring to a boil. Simmer for 20 minutes. Remove from heat and carefully puree the soup in a food processor or with a hand-held blender. Return to the saucepan, and thin with milk to the desired consistency, I use about 1 1/2 cups, use more if you like it thinner. Heat through. Meanwhile, cut the bread into 1/2 inch cubes. Melt the remaining butter in a frying pan, and saute the bread cubes with the garlic and lemon zest, until golden and toasted. Remove the soup from the heat. Stir in the lemon juice, and adjust the seasoning, if necessary. Divide the soup between individual bowls. Garnish with the croutons and chopped parsley.
Blend first 5 ingredients in saucepan. Cook over medium heat until thickened, stirring constantly. Add vanilla, coconut and walnuts; mix well. Cool. Frost cooled cake. Enough frosting for a 2 layer cake.
Heat oven to 350. In a medium bowl blend thoroughly butter, brown sugar and flour with a fork until mixture resembles coarse crumbs. Put 1 cup of the mixture aside for topping. Press remaining mixture into an 8x8x2 inch baking dish sprayed lightly with cooking spray; bake for 15 minutes. In another bowl combine sugar and cream cheese, mixing until smooth. Thoroughly beat in egg, milk, lemon juice and vanilla. Spread over the baked crust and sprinkle with remaining brown sugar mixture. Bake for 25 minutes. Let cool, then chill for at least 1 hour. Cut into 16 squares; serve.
Prepare barbecue (medium heat). Puree first 5 ingredients in processor. Season marinade with salt and pepper. Place chicken breast halves in 13x9x2-inch glass baking dish. Pour 1/3 cup marinade over; turn to coat. Arrange poblano chiles, bell peppers, and onions on large rimmed baking sheet. Pour 1/2 cup marinade over; turn to coat. Sprinkle chicken breasts and vegetables with salt and pepper. Reserve remaining marinade. Grill chicken until cooked through, about 7 minutes per side. Grill vegetables until tender, turning frequently, about 15 minutes for onions and 12 minutes for poblanos and bell peppers. Grill tortillas until charred, about 1 minute per side. Transfer chicken to work surface; slice crosswise into strips. Fill tortillas with chicken and vegetables; drizzle with reserved marinade. Serve with optional toppings.
In a hot frying pan heat half of the butter (medium-high heat). Add in the mushrooms and onion cook for about 5 minutes along with the garlic. Remove and set aside in a bowl or deep dish. In a bowl combine the flour salt and pepper to coat chicken breasts on both sides. In the same frying pan add in the remaining butter and cook the chicken breasts over medium-high heat, careful not to burn, cook till browned on all sides. Now stir in the cream and the Port Wine, and the mushrooms, bring to a boil, and then reduce heat to low, cover and simmer for 15 minutes or till cooked. Pour into a platter and sprinkle chopped parsley over top.
may need to double the sauce if using more than one pound meat. I sometimes even need to triple the sauce if I am making a big batch. You want the meat to be covered in the sauce. Cut your meat into thin strips. (You can use venison or beef, and I usually use an inexpensive cut of meat). I usually use a couple pounds of the meat and then double the sauce. Mix all of the sauce ingredients. Marinade with the meat overnight. Use with your food dehydrator according to directions.
Preheat oven to 325 degrees. In a large bowl, sift flour, baking powder, salt, and cinnamon. In another bowl, cream butter and sugar. Add vanilla. Add eggs one at a time and mix until combined. Add lemon juice and mix until combined. Add dry ingredients to wet ingredients. Fold in macadamia nuts. Turn the dough onto a floured surface and divide into two. Shape each ball of dough into a log. Place the logs on a cookie sheet lined with parchment paper. Bake for 25 minutes, or until lightly brown. Let cool 5 minutes. With a serrated knife, slice diagonally into 1/2"-thick pieces. Return the biscotti to your parchment paper lined cookie sheet and bake 8 minutes. Turn biscotti and bake an additional 8 minutes. Remove from oven and cool before storing in an airtight container.
Brown the meat in a medium sized skillet. Do not add water to it unless there isn't enough fat in the meat. If water is needed, add very little. Bring the 3 cups of water to a boil in a small saucepan. Add the packet of macaroni. Boil until the macaroni is done and tender. When the meat is done, drain the grease from the skillet and return skillet to the burner. Don't remove the meat from the skillet. Drain the water from the macaroni and rinse with hot water. Add the macaroni to the meat and stir. Lower the burner to medium. In a shaker bottle or large cup, mix the half and half and the 1/2 cup water. Add the packet of sauce mix/powder and shake vigorously or stir in cup very well, until sauce mix/powder is completely dissolved and there are no lumps in it. With one hand, slowly add the sauce mixture to the hamburger mixture, while stirring constantly with the other hand. Stir constantly so that it doesn't start to stick to the bottom of the skillet. Sauce will start to thicken. Continue stirring constantly. You might need to lower the heat again. Once sauce has somewhat thickened, remove from heat and let stand. The sauce will completely thicken on its own.
Divide peppers lengthwise and remove seeds. Cook in boiling water for 2-3 minutes. Remove from water and let cool. Combine hamburger, bread crumbs, egg and a little less than a 1/2 can of tomato soup. (Don't use too much or the filling will be too loose) Add some chopped onion or onion powder to taste. (I use about 1/2 teaspoons onion powder). Fill each pepper half with meat mixture. Brown the peppers, meat side down, over medium high heat for approximately 6 minutes. Turn them over and cook about 5 more minutes. Then spoon the rest of the condensed tomato soup over the peppers. Reduce heat and simmer about 20 minutes, turning them over occasionally and spooning the sauce over the top a couple times. Serve over cooked white rice. Note: If someone doesn't want the peppers, you can make a few patties of the meat mixture and cook them a long with the stuffed peppers.
Combine flour, sugar and cornmeal in medium bowl, drizzle with melted butter and toss with a fork till well combined and mixture forms many large chunks with pea sized pieces through out. Bake on cookie sheet at 350* for 5 minutes. Cool 5 minutes. Sprinkle streusel over pie.
Heat oven to 275 degrees. Grease well 2 (9 inch) round layer cake pans. In large bowl, beat egg whites with electric mixer until soft peaks form when beaters are lifted. Beat in vanilla and vinegar until well blended. Gradually add sugar, beating constantly until peaks are stiff and glossy. Spread evenly in prepared pans. Bake 1 hour at 275 degrees. Layers will be puffed and golden. Turn off heat; let stand in oven 2 hours or until cool. Layers will be soft and slightly less puffed. Whip cream in a medium-size bowl with electric mixer until soft peaks form when beaters are lifted. (You will have 4 cups whipped cream.) Put 1/2 the cream in a separate bowl. Fold the chopped toffee bars into one portion. To assemble, remove one meringue layer from pan to serving plate. Spread with candy mixture. Remove other meringue layer and place on top. Spread with plain whipped cream. Garnish top with candy triangles, then sprinkle chopped candy to fill in spaces. Drizzle some of the caramel on top & down the sides. Refrigerate 8 hours or overnight. Makes 12 servings.
To make the simple syrup, combine 1 oz. water, 1 oz. sugar (measure in a cocktail jigger) and the lemon zest in a small saucepan over low heat. Stir until sugar dissolves. In a cocktail shaker, combine a handful of ice, the lemon juice, vodka and simple syrup. Shake vigorously and strain into 2 chilled martini glasses rimmed with sugar. Drop two thinly sliced lemon disks into each glass.
Whisk oil, vinegar, orange juice, mustard, shallot, orange zest and pepper. Reserve 1/4 cup dressing in measuring cup. Bring 6 cups water to a boil in large sauce pan. Add green beans and salt. Cook uncovered, until green beans are slightly tender but still crisp, about 4 minutes. Using slotted spoon, transfer beans to plate lined with paper towels to drain briefly, then add to bowl with dressing. Toss to coat. Add potatoes to still simmering water. Bring back to a boil and cook until paring knife can be inserted into potatoes with no resistance, 7 to 10 minutes. Using slotted spoons transfer potatoes to colander and drain briefly. Add hot potatoes to bowl with beans and dressing. Add parsley, chives and tarragon and reserved dressing to bowl. Toss gently to combine and serve.
Preheat oven to 375 degrees. Mash and mix all ingredients together, except the last two, (salsa and 1/4 c wheat germ) Shape into 4 cakes and coat with 1/4 cup wheat germ or breadcrumbs. oil a cookie sheet with 2 or 3 tablespoons of olive oil or spray with veggie spray. Heat cookie sheet with oilor spray in oven until hot. Place cakes on hot cookie sheet and cook in oven for 5 to 7 minutes, turn cakes over and cook a further 5 to 7 minutes. Top each cake with 2 tablespoons salsa or chilli sauce.
Preheat oven to 375°; grease muffin tin. In a mixing bowl, beat eggs; add in milk, brown sugar, oil, and vanilla; blend well. Add in bran cereal, apples, raisins, and walnuts; stir to mix well. In another mixing bowl, combine the remaining ingredients; mix well. Add bran mixture to flour mixture; stir just until blended. Spoon batter into prepared muffin pans, dividing evenly. Bake at 375° for 20 minutes or until firm to touch.
Preheat oven to 350 degrees F. Grease and flour a 9x9 inch pan or line a muffin pan with paper liners. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Stir in the milk until batter is smooth. Bake for 30 to 40 minutes, or until golden brown and toothpick comes out clean.
Whisk eggs and cream together. Melt butter in a large skillet. Pour in eggs hot, lifting edges into center allowing uncooked egg to reach pan. When egg is set add the ham and cheese to one half of the omelet. Fold over other half cook for 15-25 seconds and invert onto a plate.