HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven 350 degrees. Grease a 9-inch deep-dish pie pan. Arrange asparagus, 1 cup Swiss cheese and 2/3 cup French-fried onions in plate. Beat eggs, milk, Parmesan cheese, flour, garlic powder and pepper in a medium bowl. Pour into pie plate. Bake 30 minutes or just until center is set. Sprinkle with remaining 1/2 cup Swiss cheese and 2/3 cup onions. Bake 5 minutes more or until onions are golden. Cut into wedges and serve.
Preheat oven to 375. In a large mixing bowl, beat together butter, sugars, eggs and vanilla. In a seperate bowl, combine flour, baking soda and salt---gradually beat into beaten mixture and combine well. Stir in coconut and butterscotch chips. Drp by tablespoonfuls on to ungreased cookie sheets. Bake at 375 for 9-11 minutes.
Beat bananas with mixer,add sugars, applesauce,vanilla,eggs,and oil. Beat until combined. Add flour and mix well. Stir in nut meats by hand and place in prepared loaf pan. Bake at 350 until brown and center springs back. Wrap in foil while warm.
Preheat the oven to 375 degrees. In a large skillet, heat the butter over medium-high heat. Saute the onion and celery for 5-8 minutes, or until soft. Remove from the heat and add the dill, soup, salmon, 1 egg, and bread crumbs; mix until well combined. Place each pie crust on a cookie sheet that has been sprayed with nonstick cooking spray. Place half of the salmon mixture on one side of each pie crust, about 1 inch from the edge. Beat the remaining egg, then brush the edges of the pie crust with it. Fold the crust over the salmon and pinch the edges together to seal. Brush the dough with the egg and bake for 30-35 minutes, or until golden brown and the center is hot.
Spray slow cooker with cooking spray. Arrange onion and garlic slices evenly over the bottom of the slow cooker, then place the roast on top of the onion and garlic. Add carrots and potatoes to the slow cooker, around the roast. Mix water, sugar, vinegar, soy sauce, ketchup, black pepper, garlic powder, chicken bouillon, wine, and hot sauce in bowl. Microwave mixture for 30 seconds to blend flavors. Pour mixture over meat in slow cooker. Cover and cook on low for 8 hours. At 7 hour mark, stir in cornstarch and water mixture to thicken the sauce. Serve over egg noodles, rice or stuffing.
Mix seasonings together in small dish. Trim fat from steak and rub seasoning mixture on both sides. Place the steak on rack of broiler pan. Position pan so that steak is about 3 inches from heat. Broil 10-12 minutes for a 3/4o steak, turning once during cooking OR grill as desired. Serve with baked potatoes, sour cream and chives, and steamed broccoli.
Combine the cornstarch with just enough chicken broth to mix together. Bring the remaining stock to a boil then add the cornstarch mixture. Return to a boil and stir until the stock thickens. Remove from the heat and stir in the vinegar. Let it cool completely. Whisk in the olive oil. Add the basil and salt. Put vegetables in a bowl. Pour vinaigrette over and toss. Marinade for at least 30 minutes. Grill vegetables until tender, slightly blackened.
Reserve 6 asparagus tips for garnishing. Trim asparagus, remove the thorns and cut into pieces. Melt butter in a saucier or skillet and saute asparagus, including reserved tips, and shallots until tender. Remove tips for garnish and set aside. Whisk in flour and cook for 45-50 seconds. Add cream to pan, simmer for 5 minutes. Transfer to a blender or food processor, or use a stick blender in the saucier. Add eggs and seasonings, then puree mixture. Taste and adjust seasonings, if necessary. Pour into 6 lightly buttered 1 cup ramekins. Stand ramekins in a water bath of boiling water in a baking pan (13 X 9). Bake at 325°F for 15 to 20 minutes or until slightly set. Place reserved tips on top of each souflle, pressing it in slightly. If planning to unmold these souflles, do not garnish until they are turned out of the ramekins. Continue baking for 10 to 15 more minutes, till just barely starting to brown at the edges. A thin knife blade should come out clean. Cool slightly. Serve hot or cold. These can be left in the ramekins, or unmolded. To unmold, let the souflles cool for 5 to 10 minutes, run a thin knife blade around the sides and turn out onto a plate or platter. Place the reserved asparagus tips on top of each souflle.
In a large skillet break up and brown the sausage. When sausuage is cooked drain as much of the grease as possibly from the sausage. Mix the rest of the ingredients in with the sausage until everything is well combined. In a deep cast iron skillet or fryer, heat oil to 350-375°F. While oil is heating place 2 tablespoons of mixtured on the lower half of the egg roll wrapper. Moisten the edges of the wrapper with water and then fold and roll. Use a heat resistant slotted spoon to dip the egg rolls in hot oil. Fry until golden brown. Removed from oil and blot grease on paper towels.
Preheat oven to 350 degrees. In a large bowl combine flour, spice, salt, soda, nuts, and dates. In another bowl whisk the eggs with the oil, sugars, until dissolved. Pour egg mixture over flour mixture and combine well with wooden spoon, then turn out onto a floured board and knead until blended. Divide dough into 4 pieces and form each into a loaf about 10 inches long leaving four inches between each on a parchment lined sheet. Beat last egg with a fork and brush over the tops of unbaked loaves. Sprinkle with coarse sugar if desired. Bake 20 minutes to 25 minutes or until nice and golden brown. Remove from oven and place parchment onto wire rack to cool. Place cooled loaves on a cutting board and slice 1/2 thick. Store when well cooled in a tight fitting tin. Can place slices back on parchment and toast another 5 minutes on each side for a twice baked cookie. This is optional.
Drink makes one and the pitcher makes 8 (unless the drinks are large, then maybe 5-6). Mix and serve over ice. Happy holidays!
Preheat the oven to 250°F Place the meat in a shallow roasting pan. Spread the garlic evenly over the meat and then sprinkle with pepper. Separate the onion slices into rings and arrange over the meat; add water to the pan. Cover the roast with heavy duty foil or a roasting pan lid; Roast for 2 hours. Turn over the meat and stir the onions into the jus. Cover and roast for 1-2 hours more or until fork tender, spooning the jus over the meat every 15 - 30 minutes. Transfer the roast to a cutting board, cover with foil and allow to stand for 10 minutes. Carve the meat thinly against the grain and serve with the juices from the roasting.
1. Season the cod with salt and pepper.2. Place the basil, parmesan, walnuts, garlic, grated lemon plus lemon juice and oil in a food processor and process until finely chopped. 3. Spread the marinade over each piece of the fish. Cover and chill for a minimum of 2 hours. (I always leave them overnight in the fridge). 4. Place fish on to a separate tinfoil squares. Cut the butter into small cubes and place over the fish. 5. Loosely fold the foil over the fillets to enclose the fish and to make a parcel. 6. Cook over medium-high heat for about 10-15 minutes.
In medium bowl, shret chicken. Add apple, cranberries, and celery. In small bowl mix mayonnaise, sour cream, lemon juice, cinnamon, salt, and pepper. Stir dressing into chicken mixture. Spoon onto tortillas, wrap, and enjoy.
Grease 13x9 pan. Crush vanilla wafers, mix with melted butter (reserve 1 Cup for topping). Press cookie crumbs in greased pan. Melt chocolate chips and combine evap. milk and salt. Pour over crust, freeze until firm (about 20 min.). Spread softened ice cream over chocolate layer, top with remaining cookie crumbs. Freeze until firm.
Begin by cutting meat in to pieces a bit bigger then the palm of your hand. Make sure meat is a little bit thin (you don't want piece to be thick). Place meat in pot (without oil) and put on medium heat. Meat will begin to cook by releasing water, stir once in a while to keep it even. Remove meat once the water has almost all went away. Place meat in a clean bowl, add olive oil. crushed red peppers, and salt and pepper to taste. Meanwhile make sauce by sauteing onions and oil in pot. When onions begin to brown, add tomato sauce, water, and salt and pepper. Simmer until sauce is reduced to half. Heat oil for frying. Whisk eggs in bowl, place meat in eggs, then in flour, then fry until golden brown. Begin stacking in small casserole dish by placing alternate layers of sauce and meat in casserole dish. Making sure to put sauce first, you should get about 3 layers of meat. Bake in oven at 400 degrees for 1 hour. Serve with rice.
Brown onions and baby carrots in a little olive oil over medium heat. Stir in other vegetables and toss well. Add spaghetti sauce, stock, vermouth, and herbs. Stir well and bring to a boil. Simmer until carrots are fully cooked and flavors are blended - about 30 minutes though it can hold as long as needed. Taste and adjust seasonings if necessary. If the sauce is too thick for your tastes add additional stock, tomato juice, or V8. If the sauce is too thin for your tastes add tomato paste or simmer, uncovered, until it thickens. To prepare the polenta, first slice about 1/2 to 3/4 inches thick. Lightly grease a griddle with olive oil. Heat it on medium to medium-high heat. Brush the polenta slices with olive oil as well. Brown both sides of the polenta on the hot griddle then sprinkle lightly with garlic powder and Italian seasoning. Serve sauce over polenta and top with Parmesan. If you like, you can round out the meal with a green salad and garlic bread. Note: Feel free to add cooked chicken, browned ground beef, browned sausage, cooked pork, or whatever leftover meat you have if you don't want a meatless dish. Note: If you are adding leftover vegetables that have already been cooked add them at the last 10 minutes so they don't overcook. Note: This can be made in the crockpot but may require you to reduce the amount of stock. Brown onions and carrots first for the best flavor.
Spray a skillet lightly with oil. Place over medium/high heat. Add all the ingredients and stir fry for 5 minutes. Do not over cook - the ingredients should be heated through but still crisp.
Mix together all above ingredients; pour into pie shells. Bake at 350°F for 45-60 minutes. Usually I let it get golden brown.
Mix the juices in a large bowl. Stir in grenadine, ginger ale, and rums. Serve over ice. NOTE: You can make this the day before you need it, but add the ginger ale and the rums (if using) just before serving. Store in refrigerator. Serving info is approximate.
In a skillet, cook bacon until crisp; add ham and onion. Cook and stir until onion is tender; drain. In a greased 13x9x2" baking dish, layer half the bread cubes, potatoes and cheese. Top with all of the bacon mixture. Repeat layers of bread, potatoes and cheese. In a bowl, beat the eggs; add milk, Worcestershire sauce, mustard, salt and pepper. Pour over all. Cover and chill overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered at 325 degrees for 60 minutes or until a knife inserted near the middle comes out clean.
Combine all ingredients and mix well. Spread mixture on tortilla. Roll up like burrito. Chill. Cut into 2 inch sections.
Mix all the dry ingredients together (corn meal, flour, bread crumbs, seasonings). Don't dip the tenderloins into any milk or egg, just dip it in your dry ingredients and coat both sides. Push the dry ingredients into the tenderloin best you can. The natural juices provide enough moisture to get the breading to stick. Lay breaded tenderloins on a plate or wax paper for 10-20 minutes to sit. Then fry in heated oil. It will take about 3-5 minutes per side, depending upon the thickness of the tenderloin. You may sprinkle tenderloin with salt while frying, if desired. Serve on toasted bun with mayo, loads of pickles (my favorite), mustard, ketchup, lettuce, or whatever you desire.
Place all ingredients in your food processor. Process until smooth. Serve with a spoonful of sour cream or plain yogurt on each bowl, or chill for later. (If all your ingredients are cold, there is no need to chill.).
Mix all ingredients except chicken. Put chicken in the crock pot and pour sauce mixture over it. (I usually save some sauce to drizzle over the chicken when I serve it). Cook on low for 4-6 hours.
Mix farina, sugar and salt. In a saucepan, bring milk to a boil then briskly stir in farina mixture. Lower heat, cooking and stirring constantly for 3 minutes. Add butter, then remove from heat and sir in eggs and vanilla. (Eggs will cook from the heat, but you may use pasteurized frozen egg product if you wish.) Pour mixture into individual custard cups rinsed in cold water. Refrigerate overnight and serve chilled (unmolded or not) with crushed berries, if you wish.
In a large bowl, combine pudding mix,heavy whipping cream, sour cream, milk and confectioner sugar. With a electric mixer, beat on medium speed until stiff peaks form. Cover and chill before serving or using for another recipe.
Combine all ingredients. On a griddle using pan spray, drop 1 ounce of batter. Cook until golden brown.
Mix together egg yolks, sugar and vinegar. Cook in a double boiler until thick. Let mixture cool. Add other ingredients to mixture when cooled. Mix together and chill overnight. Add extra sugar and red food coloring to add a light color if desired.
Heat oil in skillet on medium heat and brown venison stew meat. Slice carrots to desired size. Cut onions into wedges. Combine all ingredients in LARGE crock pot and cook on high for 4-6 hours.
Place the clams into a large bowl with water and salt for a couple of hours, so all the sand can be removed. Season your chops with salt and pepper to your own taste, and fry them in a pan, making sure oil is nice and hot.( when ready set aside in a casserole). Meanwhile peel onion, garlic and tomatoes. Slice the onion and tomatoes, and chop the garlic very finely. In a large skillet pour in the olive oil and add in garlic, once oil is heated add in the onion and stir till it starts turning a golden colour, at this stage add in the wine, tomato paste,tomatoes, bay leaf, and chopped parsley or cilantra ( what ever you like the best). Keep stirring everything, season with salt to your own taste and add in pepper flakes. Meanwhile drain will your clams pass them through running water to make sure all sand has been removed. Place clams into tomatoes mixture, and when they are all open, pour over the chops that are already in a casserole dish. Sprinkle a little more parsley or cilantro over top for garnish, serve with what ever meet your fancy.
Cut the chicken into large pieces, rub with turmeric and simmer in water with salt until tender. Remove the meat from the bones, reserve chicken stock. Process 4 onions, garlic and ginger or pound with morter and pestle. Slice one onion and brown in oil, add the chicken and fry for a few minutes. Add the onion and garlic mixture and cook 3-4 minutes. Add the chicken stock and the chili powder. Simmer 30 minutes. Mix the split pea flour with cold water (you can substitute cornstarch if you must), add this to the stock stirring constantly, cook for 15 minutes. Prepare the coconut liquid by cutting the coconut up and putting it in a blender with 3 c hot water. Blend and strain. Add the liquid to the chicken stock and cook for 5 more minutes. Blanch the noodles. Serve separately with the garnishes. Each person serves themselves to their own preference.
Preheat oven to 375. Cover baking sheet with foil, shiny side up, and coat with vegetable spray (or, you may use a silicone liner instead). Sift together flour, baking powder, and salt. Place oil and sugar in mixing bowl and combine until smooth. Add eggs one at a time and mix thoroughly. Add dry ingredients in thirds. Batter will begin to form dough. Chill dough in the refrigerator for at least one hour. To make filling, combine raisins, jam, walnuts, and coconut in a bowl. Refrigerate until ready to use. Roll chilled dough on floured wax or parchment paper to less than 3/16-inch thick. Cut in 2 and 3/4-inch circles using a cookie cutter or biscuit cutter. Place 1/2 teaspoon filling horizontally in the center of each circle. With floured hands, roll dough circles toward you, making neat little packages. Using the palm of your hand, roll each package toward you 2 or 3 times until it resembles something between a rugelach or a mini egg roll. Place on baking sheet and bake for 23 to 25 minutes, or until warm brown in color. Cool on baking sheet on a rack. To dip each cookie in honey, first coat a cooling rack with vegetable spray and place it on top of a foil-covered baking sheet. Place honey in heavy metal saucepan and bring to a boil over medium heat. Reduce heat so honey is at a low boil. Dip taglich, two at a time, into honey. Lift out with tongs and place on the prepared cooling rack.
In a shaker filled with ice; combine all ingredients; shake to blend. Strain into ice filled hurricane glasses. Garnish with lemon zest.
Preheat oven to 350. Combine the first 8 ingredients in a roasting pan or a large baking dish, drizzle with an adequate amount of oil (you want all the ingredients lightly covered). Gently mix by hand. Bake slowly for about an hour, or until everything starts to turn a deep golden color (your onions are your biggest clue). Spoon the contents into a processor or blender, add lemon juice and brown sugar. Chop, blend, or puree -- your choice :). Enjoy!
Place the feta cheese and yogurt in a bowl and using a fork, mash them together to form a paste. Add the garlic, paprika, cayenne and a little salt and pepper to taste. Spoon mixture into a serving bowl. Drizzle the goreme with olive oil and garnish with some Kalamata olives and paprika before serving.
Prepare a grill for medium-high heat; thoroughly clean grates and brush with oil. Whisk yogurt and lemon juice in a medium bowl; season with salt and pepper. Set aside until ready to assemble. Mix garlic, tomato paste, cinnamon, cumin, paprika, and 2 1/2 teaspoons salt in a large bowl. Mix in beef and 2 tablespoons olive oil until completely combined. Heat remaining 2 tablespoons oil in a large cast iron skillet on the grill or stove over medium high. Cook beef mixture, stirring occasionally and breaking up large clumps, until browned and cooked through, 12-14 minutes. Add onion and cook until just beginning to soften, about 2 minutes; remove from heat and set aside until ready to assemble. Increase grill to high heat. On a clean work surface lightly dusted with flour, stretch or roll each piece of dough into a 12- x 10-inch oval and transfer to a pizza peel or cookie sheet dusted with cornmeal. (If dough springs back, cover and let rest 10 minutes, then stretch again, resting as needed). Transfer both pieces of prepared dough to grill over direct heat. Cook until first side is charred and dough is dry and stiff, about 2 minutes. Turn and cook just until second side is charred and cooked through, about 2 minutes. Transfer to baking sheet and let cool slightly. Top with cooked beef mixture, dividing evenly. Dollop with yogurt mixture and top with cucumber and cilantro.
Add olive oil to a large pot over medium-high heat; allow time for the oil to heat. Add in the garlic and onions; stir/saute for 5 minutes. Add in the carrots and celery; stir/saute for 5 minutes. Push the vegetables to one side of the pot and add about 1/3 of the ground beef; salt the beef to taste. Cook about 3-5 minutes or until starts to brown (stir the beef, breaking it up as you stir). Push beef to the side (or over the vegetables) and repeat with the second third of the beef. After that starts to brown, push it aside and repeat with the remainder of the beef. When all the beef is done, mix the beef and vegetables together. Add in the tomatoes with juice, tomato paste, sugar, and oregano. Mix well; simmer for 1 1/2 hours, stirring occasionally (break up the tomatoes against the side of the pot as you stir). When the sauce is done, season to taste with salt and pepper. Serve immediately or freeze for later use.
Preheat the oven to 350F degrees. Combine the flour and the salt. Next, cut the beef in half and coat it in the flour mixture. Pour enough oil to cover the bottom of your skillet and heat on medium-high. While it is heating, combine the tomatoes, celery, carrots, and Worcestershire in a medium bowl. When the oil heats up, add several pieces of beef and brown on both sides. (It's not supposed to cook all the way). When the meat is browned, set aside on paper towels to drain. Add the remaining flour to the pan drippings. Stir in the tomato mixture and stir constantly until it's thick and bubbly. Put the meat in baking dish, (I use two 7 1/2 square dishes, but it calls for a 12 x 7 1/2 dish. Take your pick) then pour the skillet mixture over it. Cover the dish and bake for about an hour (when the meat is cooked all the way through).
Put meat, bouillon & onions in crock pot on high for 4 1/2-5 hours. Shred beef. Drain all but 2 cups liquid. Put beef mixture & remaining ingredients back into crock pot. Stir well. Cook on high for 45 minutes. Serve on bulky rolls.
Preheat oven to 375 degrees F. Cream Promise spread and sugar until smooth. Add eggs and milk and beat well. Slowly add in flour mixture (flour, baking powder, & salt) and mix well. Drop dough by spoonfuls onto ungreased cookie sheet about 2 inches apart. Flatten slightly and bake about 12 minutes before they start to brown. Remove from oven and place on cooling racks. When completely cool you may frost them. Frosting: Mix Promise spread, sugar, milk, and anise extract until smooth. Use to frost cooled cookies. Decorate as desired.
Mix all ingredients above salt in a bowl, heat for about 30 seconds in the microwave and combine. Place pork chops on grill over medium high heat, season with salt and pepper and top with sauce. Grill about 5 minutes on each side, re-basting often with sauce. You can also cook these in the oven, or on the George Foreman. *For a kid friendly sauce omit the adobo sauce, I set a small bowl aside for my son without the adobo sauce and make sauce with the added kick for my husband and I.
mix dry ingredients. cut in butter. beat egg and milk slightly in separate bowl. milk together. kneed on floured surface. roll till desired thickness. cut out with a glass or cookie cutter. bake 350 for till golden brown.
Cut off the top and end of the ladies' fingers and slit lengthwise on one side. Stuff the masala through the slit. Heat the clarified butter and add the ladies' fingers to it. Stir-fry over high heat, till they look glossy. Lower the heat to medium, add 1 tsp lemon juice and mix well. Leave uncovered and continue to saute over medium heat. Add the lemon juice in two more stages, till the vegetable is cooked through. The ladies' fingers should retain some of their green colour and their shape. Serve hot, garnished with mint leaves.
In large skillet, brown ground beef over medium heat 8-10 minutes or until no longer pink, stirring occasionally. Pour off drippings. Season beef with chili powder, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir in spinach and salsa; heat through. Remove from heat; stir in cheese. To serve, spoon approx 1/2 cup beef mixture in center of each tortilla. Fold bottom edge up over filling; fold sides to center overlapping edges.
In a paper coffee filter place the nutmeg, cinnamon and allspice. Tie top together with string from teabag. Steep teabag(s) and spices in 2 1/2 cups water in a sauce pan for about five minutes. In a large bowl combine cranberry sauce, 1 1/2 cups boiling water and 3/4 cup sugar. You can do it by hand but an electric mixer saves time and energy. Mix until there are no lumps. Add orange juice, realemon juice and another 1 1/2 cups boiling water. Remove teabag and spices from sauce pan. Add the tea and cranberry mixtures together. You can use a Dutch oven or a crock pot. You can add more water to dilute the mixture to taste. It will keep for about 10 days, though its never lasted that long.
Mix all together and spread on a sourdough baguette. Broil for 5 minutes, or until topping turn a light to medium golden brown. Depending on your oven, you may not want to put this on the highest rack to broil.