HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a skillet, cook the sausage until browned. Drain well. In a large mixing bowl, combine the cheese, chicken soup, sour cream, French onion dip, chopped onion, bell peppers, salt and pepper. Fold in thawed hash brown potatoes. Mix well. Spread 1/2 of the hash brown mixture over bottom of a 9 X 13-inch greased baking dish. Spread 1/2 of the browned sausage over hash browns. Repeat layering second 1/2 of hash brown mixture. Top with remaining sausage. Bake at 350°F for about one hour or until casserole is golden brown.
Preheat the oven to 425° and heat a 10-inch cast-iron skillet over moderate heat. In a medium bowl, whisk the eggs with the finely grated lemon zest, sugar and salt until combined. Add the flour and milk and whisk until smooth. Add 1 cup each of the raspberries and blackberries. Melt the butter in the skillet and add the batter, spreading the fruit evenly. Bake in the center of the oven for about 22 minutes, until the edges are browned and puffed and the center is lightly browned in spots. Transfer the skillet to a trivet and dust the Dutch Baby with confectioners' sugar. Cut into wedges and serve with the remaining fresh berries.
Fry bacon until crispy. Add onions, garlic and meat to the pot - brown beef. Add tomatoes, beer, coffee, paste and broth to pot. Add spices, chilies, and beans to the pot. Lower heat to a simmer. Simmer for 1 hour. Tastes best refrigerated overnight. Serve piping hot, topped with shredded cheese and Fritos or a dollop of sour cream.
Meat should be very thinly sliced (I use the Daniele brand 'Italian Blend Gourmet Pack' found at a local grocer). Fry each piece for a short time, just long enough to heat them up a bit and release the juices. Pat down with a paper towel to remove excess grease. Cut the rolls in half and spray olive oil cooking spray on all insides. Then sprinkle italian seasoning over each piece. Arrange bread on baking sheet and put under broiler for 4-5 minutes until browned well. Build Panini in the following order: Bread, baby romaine, couple of rings of red onion, the first three meats, couple slices of smoked gouda, prosciutto, peppers, 1/2 teaspoons balsamic vinegar, 1/2 teaspoons olive oil drizzled over top and top the entire thing off with some shaved parmesan. Enjoy!
Cream butter and sugar until fluffy. Beat in eggs one at a time, then add sour cream and vanilla. Mix well. Combine dry ingredients and stir into creamed mixture just until moistened. Fold in strawberries and 1/2 c nuts. Pour into greased 8x4x2 loaf pan and sprinkle with remaining nuts. Bake at 350 degrees for 65 to 70- minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes, then remove from pan to wire rack to cool completely.
Preheat oven to 425°F. In a roasting pan, mix the squash, potatoes, apples, onions, oil, 2 teaspoons salt, and the pepper. Roast, stirring twice, 55 minutes or until tender. In a food processor or blender, in batches, puree squash mixture, blending some broth and water into each batch. Pour into Dutch oven and stir in remaining salt, broth, water, the half and half, and butter. Heat over medium heat until the butter melts. For the garnish, preheat the broiler and line a baking sheet with foil. Place red-apple slices at least 1" apart on sheet and top each with slightly overlapping slice of green apple. Top with slice of cheese (breaking in half to fit if necessary). Broil 1 to 2 minutes to melt cheese and remove from oven. Let stand 1 minute. Ladle soup into 8 bowls, top each with apple-cheese garnish, chives, and pepper.
COOK pasta as directed on package, omitting salt. Rinse with cold water; drain well. Place in large bowl. ADD next 4 ingredients; mix lightly. MIX dressing, seasoning mix and lime juice. Add to salad; toss to coat. Add cheese and cilantro; mix lightly.
Place chicken in a greased 13x 9 x 2 inch baking dish. In a saucepan, whisk flour and water until smooth. Stir in brown sugar, ketchup, vinegar, lemon juice and Worcestershire sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the remaining ingredients. Pour over chicken. Cover and refrigerate for 2-4 hours. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 for 35-45 minutes or until chicken juices run clear.
Combine apple juice, raisins, cinnamon sticks, and lemon slices in a saucepan and bring to a boil. Pour bourbon into 6 mugs. Remove the cinnamon sticks and fill mugs with apple juice mixture.
Melt butter in fry pan, add oil. Saute mushrooms, celery and onion in butter/oil mixture until mushroom juices are released. Add mushroom soup. Remove from heat and add hot sauce and worcestershire sauce. In a large bowl, gently fold rice, cheese,crab and shrimp together. Add cooked sauce. Place all ingredients in a large, lightly oiled casserole dish, and bake for 1 hour at 325 uncovered. Sprinkle with fresh ground pepper to taste. Serve with salad and crusty bread.
Choose either medium or small zucchini. Wash well cut of stem end. Using a corer hollow out zucchini leaving rounded end intact. Try not to puncture the skin. Soak in salted water for 10 minutes. Gently fry onion in butter until transparent. Add pine nuts after 10 minutes cook with onions for another 10 minutes, stir occasionally. Add pan contents to ground meat, rice parsley, spice and about a teaspoon of salt and pepper and 1/4 cup of water if need to be easy to work with (I don't add water). Fill zucchini with stuffing. (The rice expands and the meat will shrink so fill them all the way). Prepare the sauce: in a frying pan gently fry chopped onion in butter. When transparent add chopped garlic cook for a few seconds and chopped peeled tomatoes, tomato paste, water and cinnamon with salt and pepper to taste. Ladle some of the sauce into the bottom of a heavy based pan, arrange zucchini in layers adding sauce to each layer, you may have 2-3 layers of zucchini. Or I stand them up on end with the open side up (again DH tells me this is not the "proper" way to do it but if they burn then only the one end is ruined). Add enough water to just cover the zucchini with sauce, you may or may not need to do this depending on how much sauce you have. Cover and simmer gently for 1 1/4 hours or until veggies are tender and rice is cooked. Serve hot or warm with sauce and Arabic pita bread for dipping.
Heat oven to 350. To make crust mix graham crackers, sugar, 1 tbs of hazelnut creamer and butter until combined. Press into a 9" or 10" spring form pan or cake pan, press evenly along bottom and up sides of pan. Filling: mix in order, cream cheese, brown sugar, eggs (1 by 1) and pumpkin puree. In a small cup or bowl mix 2 tbs coffee creamer, allspice and salt into the heavy cream and pour into pumpkin mixture blending until combined. Pour into crust and bake for 35 minuets or until center is set. Allow to cool before serving.
Arrange chicken in a baking pan. Combine all other ingredients. Pour sauce over chicken. Bake for 1 hour at 375 degrees in a preheated oven, basting several times.
Heat olive oil over medium heat in a large skillet. Quarter the potatoes and add to skillet, tossing to coat. Sprinkle the garlic and Creole seasoning over the potatoes. Cook over medium heat for about 10 minutes. Sprinkle 2 T. of the Parmesan over the potatoes and toss. After about 10 more minutes, sprinkle with Parmesan again and toss, repeating until potatoes are tender but not mushy. (Each time you toss, sprinkle with the Parmesan.).
Preheat oven to 350 degrees. In bowl, or blender is how my mom always made pecan pies, beat eggs with fork. Add sugar, corn syrup, butter w/chocolate, vanilla, and Bourbon. Stir till well blended. This is why the blender is a great and easy idea. Pour into pie crust. Stir pecans into mixture, till all are incorporated, or all covered with goo :). Bake for 50-55 min, or when knife inserted in center comes out clean. *To toast pecans put into dry skillet on medium-high heat. shake skillet around till they become brown and fragant and you can really notice their color change. This will take about 7-10 minute.
Cook breaded shrimp in 3 tablespoons butter until browned. Remove from heat and keep warm. For the sauce: Saute onion and garlic in the 2 tablespoons butter. Add remaining ingredients except lemon juice. Heat to boiling; reduce heat and simer for 15 minutes or until liquid is reduced to about 1 cup. Add the lemon juice. Add shrimp and toss to coat a bit. Serve as an appetizer.
Place ice cream and milk into a blender; add the apple pie (cut into cubes). Blend (leave some small chunks of apple pie). Serve in a tall glass, with a wedge of piecrust on top for decoration. Enjoy!
Place fish in a lightly oiled baking dish. Lay onions over fish and sprinkle with oregano and lemon juice. Mix together parsley and tomatoes and spread over fish, then sprinkle with cheese. Cover tightly with foil and place in a preheated 350 oven for 25 to 30 minutes or until fish flakes easily with a fork.
Combine the dry ingredients. Work in the margarine until the mixture is crumbly. Beat eggs with vanilla and pour into the mixture. Work the mixture until it forms a dough. Do not overwork. Wrap the dough and refrigerate for about an hour. Mix the filling ingredients when you are ready to use it. Roll out the dough to approximately 1/4" thickness. Cut the dough into the desired shape. Make two of the same shape, with one slightly larger. Place one piece on a floured baking sheet or greased glass dish if making a rectangle. Spread some of the filling on the dough, leaving a finger-width gap at the edges. Wet the edges and place the larger piece on top. Pat around the edges to ensure the pieces of dough form a seal. Bake at 350F for approximately 30-40 minutes depending on the size. Look for a golden bottom. Allow to cool completely. Make a thick icing of icing sugar and water. We add a touch of almond extract for added flavour. Another option is to melt chocolate. Cover the cookie with your choice of icing. Ice on a cooling rack with waxed paper underneath to catch drippings. Allow to harden. If you feel creative, you can decorate the shape with coloured icing, candy decorations, etc.
Heat oil and butter in a heavy skillet over medium heat. Cook onion and garlic until crisp-tender, about 4-5 minutes. Add squash and zucchini, sprinkle with salt and pepper, and stir-fry for 4-6 minutes until tender. Sprinkle with the two cheeses, cover pan, and remove from heat. Let stand for 3-4 minutes until cheese melts. Stir gently and serve.
Defrost and shell shrimp, then boil. Once shrimp is cooked, chop the shrimp and scallions, grate the ginger, and combine them with the garlic, sesame oil, rice wine and egg white in a bowl. Spoon about 1 tablespoons of filling onto each wrapper until there is no more filling. Fold over your wrapper and press together the edges, wetting them first, and crimping them as you go. Put the gyoza on a baking sheet and freeze in freezer for 20 minute. Remove gyoza and place them in a pan in rows. fill pan with about 1/2 inch water. Top with a lid and allow to boil until there is barely any water left (time will vary.). When the water is very low, add 1-2 tablespoons olive oil, and fry gyoza til bottoms are brown and crispy (but not burnt!). Scoop gyoza out with a spatula and serve!
Heat a large, deep frying pan with a lid until hot. Add the olive oil, onions and garlic and cook for 2-3 minutes. Add all of the spices and fry for one minute. Add the sweet potatoes and stir well. Add all the remaining ingredients, except the cilantro, stir well and bring the mixture to a simmer. Chop the cilantro stalks, reserving the leaves for later, and add the stalks to the pan. Reduce the heat, cover with a lid, and simmer for 15-20 minutes, or until the sweet potato is just tender.
In a bowl mix rice and carrots, then add the egg and the milk. Add onion and parsley. Form into cakes and roll in the bread crumbs. Use the oil to grease a baking dish and bake at 425°, turning once, for 15-20 minutes. Or put the oil in a frying pan and fry them until lightly browned on both sides.
Preheat oven to 450 degrees. Combine the sugar and kosher salt. Pour 1 cup of the sugar/salt mixture on a flat surface. Unfold each sheet of puff pastry onto the sugar and pour 1/2 cup of the sugar mixture on top, spreading it evenly on the puff pastry. (This is not about sprinkling, it's about an even covering of sugar.) With a rolling pin, roll the dough until it's 13x13 inches square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square toward the center so the go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold the one half over the other half as though closing a book. You will have six layers. Slice the dough into 1/2 inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. Place the second sheet of pastry on the sugared board, sprinkle with the remaining 1/2 cup of sugar mixture, and continue as above. (There will be quite a bit of sugar left over on the board.) Slice and arrange on baking sheets lined with parchment. Bake the cookies for 6 minutes until caramelized and brown on the bottom, then turn with a spatula and bake another 3-5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.
Cook macaroni in boiling water. Drain and set aside. Brown beef in a large skillet.Drain. To beef add, sloppy joe mix, tomato paste and water. Bring to a boil. Reduce heat and simmer 10 minutes. Add the macaroni, corn and 1 cup of cheese to the beef. Pour mixture into a 9x13, buttered casserole dish. Sprinkle with remaining cheese. Bake uncovered at 350* for 45 minutes or until hot.
In a large saucepan, heat the oil over medium heat. Add the onion and garlic and saute for 5 to 6 minutes, until translucent. Stir in the ginger, 1 tablespoon of the curry powder, coriander, and cumin and saute for 2 minutes more, until fragrant. Add the broth and red lentils and stir to combine. Bring the mixture to a low boil, then reduce the heat and simmer for 5 minutes more. Stir in the cauliflower and sweet potato. Cover and reduce the heat to medium-low. Simmer for 20 to 25 minutes, until the cauliflower and sweet potato are tender. Season with the salt and pepper, and add more curry powder, if desired. Stir in the spinach and cook until wilted.
Place lettuce on a plate. Slice tomatoes in thick slices. Place on lettuce bed. Add onion slices and drizzle with vinaigrette. Add blue cheese if using.
Prepare the vegetables by peeling and halving the carrots, halving the celery stalks, and halving and rinsing the leeks in several changes of water to remove grit. Wipe the meat with a damp, clean cloth. Place in a large soup or stock pot and cover with cold water. Bring to a boil over medium heat, skimming and disposing of the foam off of the surface with a wire mesh strainer until no more foam rises to the top. Place the peppercorns in a stainless steel tea diffuser or a cheesecloth bag. Add the peppercorns, vegetables, and salt to the kettle, cover and simmer very slowly for about 3 hours or until the meat is quite tender. Meanwhile, in a small bowl, soak the raisins or currants in water to cover. When cooked, transfer the meat to a warm serving platter and cover to keep warm while you prepare the sauce. Remove and dispose of the peppercorns. Strain the stock through a large wire sieve reserving both the stock and the vegetables. Puree the vegetables in a blender or food processor and set aside. Drain and chop the raisins/currants. In a small saucepan, melt the butter and add the vinegar, brown sugar, and chopped raisins. Bring to a slow boil and cook over moderately low heat about 3 minutes. Add the mustard, horseradish and about 1 1/2 cups of the reserved stock (save the remaining stock for another use). Bring to a rapid boil and cook for about 2 minutes, stirring often. Remove from the heat and taste for seasoning. Whisk in the sour cream. Slice the brisket across the grain (for tenderness) into thin slices. Spoon some of the sauce over the center of the meat. Pass the remaining sauce and coarse salt at the table.
Brown pork chops. While pork chops are browning,mix together bread crumbs,poultry seasoning, melted butter, diced onion, and 1/4 cup water in large bowl. Mix well and set aside. In another bowl, mix cream of mushroom soup and 1/3 cup water. Mix well. Place browned pork chops in baking dish. Cover pork chops and stuffing mix with topping. Cover with foil. Bake at 350°F for 1 hour.
To prepare the dressing: In a blender or food processor, puree the. drained pear halves with the lemon juice, vinegar, olive oil, salt and pepper until very smooth and silky. Transfer to a jar, cover andrefrigerate. To prepare the salad: Place the chopped walnuts in a small dry skillet. Toast over medium heat about 4 minutes, until fragrant. Remove from the pan and set aside. Place the salad mix in a bowl and cover with a paper towel. Refrigerate until ready to serve. Peel the tough outer skin from the bell pepper with a vegetable peeler. You probably won't be able to get all of the peeling off, especially in the crevices of the pepper. Stem, seed and finely sliver the pepper; put. into the bowl with the salad. Just before serving, core and dice the pear and add to the salad with the walnuts and Gorgonzola. Add the dressing, toss to coat and serve.
Pour liquors over ice. Shake, strain and pour into glass. Top with half and half serve.
Preheat oven to 350°F. Lightly mix meats with onions, bread crumbs, pickles, egg, salt and pepper until well blended. Shape into a loaf and place in shallow pan. Combine pickle juice, chili sauce or ketchup, water, sugar and Worcestershire sauce. Pour over meatloaf and place in 350°F oven basting twice with sauce in pan for 40 minutes. Continue baking without basting for additional 30 - 35 minutes, until meatloaf is really glazed. Garnish with a pickle fan. Dad always served this with Brussels sprouts and tiny whole carrots.
Peel cucumbers. Score with a fork. Thinly slice cucumber and onions. Arrange alternate layers of cucumber and onions in a bowl, sprinkling each layer heavily with salt. Cover with ice water. Refrigerate for several hours. Drain and wash with running water. Drain well. Blend oil with vinegar. Pour mixture over cucumbers and onions and marinate for several hours. Drain. Stir in sour cream and pepper to taste. Top with chopped parsley and paprika. Prepare several hours ahead of serving.
Prepare cake according to boxed instructions in a 9 x 13 cake pan. Remove when done and poke holes with the end of a wooden spoon or meat fork. Dissolve lime jello with 3/4 cup hot water and then 1/2 cup cold water. Refrigerate jello just until lightly syrupy. Drizzle syrupy jello into the holes in cake and then all over top, concentrating on the holes first. Whip pudding mix, dream whip and the milk together with vanilla until thick.for about five minutes. Spread all over cake, and place in refrigerator, keep chilled until serving. Just a note: I do remove from fridge and serve almost at room temperature. Note that if left on table for an hour or so does not harm it. Just place in fridge for long periods of time.
Put 2 gallons of hot or very warm tap water in a bucket. Add the rest of the ingredients. clean your floors as you usually would.
Pre-heat the oven to 425F/220C/gas mark 7. Using a strong, sharp knife, halve the butternut lengthways. Scrape out and discard the seeds. Extend the cavity by cutting out chunks of squash. Don't be too fussy about this because you want plenty of butternut to remain. Cut a light lattice all over the flesh to speed up cooking. Use 1 tbsp olive oil to smear the surface lavishly. Season with sea salt and freshly ground black pepper. Roast for 35-45 minutes or until the flesh is meltingly tender. (Check before end of cooking time as hopefully you have a ripe squash but if you don't it takes longer). Meanwhile, peel, halve and chop the onion. Heat the remaining 1 tbs olive oil in a spacious frying pan and cook the onion for about 10 minutes until limp and uncoloured. Finely chop the excavated butternut. Add the mince, increase the heat slightly and cook, stirring and breaking up clumps of meat. If using extra lean like I do add some canola oil to keep the meat less dry! It will take about 6 minutes to be browned all over. Add chopped butternut squash. Stir in the cumin, baharat, sea salt, to taste, freshly ground black pepper, to taste, and pine kernels. Cook for a couple of minutes. Add water, simmer, cover and cook for 8-10 minutes. Remove the lid and cook briskly until juicy but not the least bit wet or greasy. Taste and adjust the seasoning. Chop the parsley leaves. Stir into the mixture. Spoon it into the cavity and over the cooked squash. To make the yoghurt, peel, chop and crush the garlic with a generous pinch of sea salt (discard the green central shoot). Beat into the yoghurt with the lemon juice and 1 tbsp of the best olive oil you have. Spoon the yoghurt over the butternut and serve. (We do this at the table). Enjoy!
Cream butter & sugar, add eggs (1 at a time) beating after each one. Dissolve baking soda in buttermilk. Add to creamed mixture. Add dates and orange slice to flour to coat. Add coconut. Combine the two mixtures. Makes stiff dough that should be mixed with your hands. Bake in a greased and floured 13x9x3 pan at 250* for 2 1/2 hours. Combine orange juice and powered sugar and our over the hot cake. Let it stand over night before serving.
Prepare dressing. Heat oil in a large skillet over medium-high heat. Cook chicken in hot oil for 6-8 minutes , stirring occasionally, until no longer pink in th center. Toss chicken, chili powder, garlic and salt. (add more seasonings to taste if you wish) Set chicken aside. Cook and drain pasta as directed on package. Rinse with cold water. Mix pasta, chicken,dressing, tomato and beans. Enjoy! Creamy Cilantro-Pesto Dressing. 1 1/2 cups chopped cilantro (3/4 cup dried). 1/2 cup shredded Parmesan cheese. 1/3 cups pine nuts. 1/3 cup olive oil. 1/4 cup whipping cream **. 1 teaspoons grated lemon peel. 1 TBSP.lemon juice ***. 1/8 teaspoons ground red pepper. 2 cloves garlic. Place all above ingredients in a food processor or blender. Cover and process until smooth.
Chop garlic in processor. Add basil, 1/4 cup pine nuts, oil, and lemon juice. Process until well blended. Add 1/3 cup cream cheese and 1/4 cup Parmesan cheese. Pulse until blended. Transfer to medium bowl. Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well. Beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper. Spray 6-cup souffle dish with nonstick spray. Line with plastic wrap, extending plastic wrap over sides. Spread 3/4 cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with 1/2 of tomato mixture, then 1/2 cup cream cheese-butter mixture, then 1/2 of pesto mixture. Repeat layering with 1/2 cup cream cheese-butter mixture, remaining tomato mixture, 1/2 cup cream cheese-butter mixture, remaining pesto. Top with remaining cream cheese-butter mixture. Cover and Chill overnight. (Can be made 3 days ahead. Keep refrigerated). Invert on to platter. Peel off plastic. Garnish with basil and pine nuts. Serve with baguette slices or crackers.
Place all ingredients except cornstarch and water in slow cooker. Cover and cook on low 6-8 hours until chicken is thoroughly cooked and tender. Combine cornstarch and water in small bowl and mix well. Stir into crockpot. Cover and cook on low 15-20 minutes until thickened. Serve with pasta or rice.
Place the lentils in a large saucepan and add the water. Boil until mushy. Heat the oil in a large frying pan and fry the onions until golden. Drain half of them with a slotted spoon and reserve in a separate bowl. Add the ginger and garlic pastes to the pan and stir for a few seconds. Stir in the tomatoes and the chili powder and cook until soft. Season with salt and stir in the cooked lentils. Serve hot, topped with the reserved fried onions and a sprinkling of cilantro leaves.