HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large skillet, brown ground chuck over medium heat. Drain. Return cooked beef to skillet and add onion, stirring to cook onion. Add tomato sauce and seasonings (adjust to your taste). Bring to boil, reduce heat and simmer 10 minutes, stirring occasionally. In another skillet, prepare hashbrowns according to package directions. Place hot hash browns in bottom of 9x13 baking dish. Top with meat mixture. Arrange tomato slices over meat mixture. Sprinkle grated cheese over entire top and place in oven. Broil on high 5 minutes or until cheese bubbles. Serve hot.
Pat chicken dry with paper towels and season with salt and pepper. Heat oil in dutch oven over medium heat until just smoking. Cook chicken, skin side down, until well browned, 6-8 minutes; transfer chicken to plate. Remove and discard skin. Pour off all but 1 tsp fat & return pot to medium heat. Add onion & cook until just beginning to brown, 3-5 minutes. Add broth, chicken, and 1-1/4 tsp salt; bring to boil. Reduce heat to medium-low, cover, & simmer until chicken is tender, about 30 minutes. Meanwhile, whisk flour, baking powder, 1 tsp salt, & 1/2 tsp pepper together in a large bowl. Whisk eggs, 1/2 cup half-and-half, and water into flour mixture until thick batter forms. Transfer batter to gallon-size zipper-lock bag and refrigerate until ready to use. Remove chicken from pot and set aside. Add potatoes to broth and simmer 10 minutes. Cut 1/4-inch off corner of bag of batter. Pipe batter into simmering brother, snipping dumplings with moistened kitchen shears every 1/2 to 3/4 inch as extruded. Simmer until dumpling floor to surface, 10-15 minutes, stirring occasionally. Shred chicken into bite size pieces, discarding bones and add to soup. off heat, stir in remaining 1/2 cup half-and-half. Season with salt and pepper to taste and serve.
Cook over medium heat until steaming; reduce heat to low and simmer gently until spices have infused liquid, approx 30 minute. Strain into warmed mugs.
Tip the spinach into a large colander and bring a kettleful of water to the boil. Slowly pour the water over the spinach until wilted, then cool under cold water. Squeeze all the water out. Heat grill/broiler to high. Heat the oil in a non-stick frying pan and gently cook the onion and potato for about 10 minutes until the potato is soft. While the onion is cooking, beat the eggs together in a large bowl and season with salt and pepper. Stir the spinach into the potatoes. Pour in the eggs and cook, stirring occasionally, until nearly set. Flash the omelette under the grill/broiler to set the top. Ease the omelette on to a plate, then flip over back into the pan. Finish cooking the omelette on the underside and turn out onto a board. Serve cut into wedges.
MARINATE THE NIGHT BEFORE: In a large resealable plastic bag, combine the Worcestershire sauce, chili powder, bay leaves, garlic, celery salt, black pepper and Liquid Smoke, if desired. Cut brisket in half and place in the bag. Seal bag and turn to thoroughly coat brisket with seasonings. Refrigerate overnight. GET BEEF COOKING: Transfer beef to 5 or 6 quart slow cooker; add broth. Cover and cook on low 6-8 hours or until tender. MAKE SAUCE A FEW MINUTES BEFORE BEEF IS DONE: In a small sauce pan, saute onion in canola oil until tender. Add garlic and cook one minute longer. Stir in remaining ingredients; heat through. SAUCE UP THE BRISKET: Remove brisket from the slow cooker; discard bay leaves. Place one cup cooking juices in a measuring cup; skim fat. Add skimmed, measured juices to the barbeque sauce. Discard any juices remaining in the slow cooker. Return brisket to the slow cooker with BBQ sauce mixture. Cover and cook on high for 30 more minutes to allow flavors to blend. TO SERVE: Thinly slice across the grain and serve with sauce.
Cut leeks diagonally into thirds and then diagonally in half to form 6 triangular pieces from each leek. Rinse under cold water; drain. Melt margarine in a heavy skillet; add leeks. Cook until lightly browned, stirring gently, approx 15 minutes. Stir in the broth cover and simmer for 30 minutes or until golden and the broth has mostly evaporated.
Brown ground beef, drain grease, adding taco seasoning and following directions on package. Chill. When ground beef is cold, place in a large bowl and add all remaining ingredients. Mix well and serve.
Place tripe and salt in large saucepan. Add enough water to cover. Bring to a boil, reduce heat to medium; cover and cook 45 minutes or until tripe is very tender. Just before meat is ready, heat 1 cup salted water in a medium saucepan. Add collard greens, cover and cook over medium heat about 5 minutes or until tender. Drain and discard liquid. Add greens to tripe mixture. Chop onions, tomatoes, and peppers very fine and combine in a large nonstick skillet. Heat, stirring occasionally, until most of the liquid from the tomatoes is evaporated, and flavors blend. Add to tripe mixture; stir to combine. Simmer for 1 hour uncovered. Drain and reserve liquid. Divide meat, vegetables and cornmeal into 4 equal portions. Measure liquid and pour 1/4 of the liquid over each portion.
Preheat oven to 350 degrees. season steak with dry mustard, salt and pepper. Roll steaks up with bacon, onion and pickle, secure with string or toothpicks. Heat large pan with olive oil and brown rolls on all sides. Remove rolls and place in casserole dish with lid. Deglaze pan with beef stock and pour over rolls. Braise for 1 hour in preheated oven. Remove rolls and pour liquid into small pot. Bring to a boil and whisk in cornstarch. Whisk just until thickened. Add sour cream at the end. Serve sauce over rolls and enjoy!
Heat oven to 350°F; spray 12-cup fluted tube pan with cooking spray. In small bowl, mix melted butter, Italian seasoning and garlic powder. Separate 1 can of dough into 10 biscuits; press or roll each into 3-inch round. Place 2 pepperoni slices in center of each biscuit round. Top each with piece of mozzarella cheese. Bring dough up around filling; press edge to seal and shape each into ball. Roll in butter mixture; place 10 balls in sprayed pan. Sprinkle dough balls with Parmesan cheese. Repeat with remaining can of biscuits, placing balls over balls in pan. Pour remaining butter mixture over top. Bake at 350°F for 33 to 38 minutes or until deep golden brown. Cool 5 minutes. Gently loosen bread from sides of pan. Place large heatproof plate upside down over pan; turn plate and pan over. Remove pan. Serve warm with warm pizza sauce for dipping.
In a large Dutch oven over medium heat, melt butter. Add onion, garlic and jalapeno pepper and saute for 3-5 minutes, or until vegetables are soft. In a small bowl, mix soup and broth together until smooth. Add soup mixture, Rotel, corn, bacon and chicken to the vegetables and cook for 20-25 minutes, stirring frequently. Add milk and cook for another 5-10 minutes. Just before serving, add the cheese and lots of fresh ground pepper to taste and heat until the cheese is melted. Serve warm with cornbread or fresh hot dinner rolls and a salad.
Mix the honey in with the muesli and bake in a 200°C oven for 5 - 10mins. Layer the muesli, fruit and yogurt into clear plastic cups or a bowl. Dust with cinnamon and serve.
Thaw frozen bread. Butter deep pan and sprinkle with nuts. Cut dough into 18 balls and place in pan. Sprinkle with butterscotch pudding. Sprinkle with cinnamon. Melt brown sugar with margarine. Drizzle over rolls. Let raise until very light. Bake at 350 degrees for about 15 minute.
Line a 11 by 17 shallow tray with wax paper. Melt chocolate morsals in double boiler just below boiling. Stir in vanilla and peanuts, mix quickly. Pour mixture into lined tray and spread evenly. Put tray in fridge untill it sets. Break into pieces and store in a air tight container.
boil the organ meats for about 10 minutes, drain well. at the same time saute the mushrooms with onions until tender. mix all ingredients in a bowl until well-blended. put in square box and refrigerate overnight before serving.
One recipe for one bag of chicken tenderloins. I haven't had good luck with halving the recipe for smaller portions of chicken. If I'm preparing more chicken, I double the recipe - even if it isn't much more than one bag. Also, I get the best results when the chicken marinates overnight. Delicious hot or cold!
Thoroughly blend together the cream cheese, lemon zest and juice and the sugar. Slice the bread about 3/4 inch thick. Spread the cream cheese over half the bread slices, then top with the remaining bread slices. Beat together in a small bowl, the eggs, half and half, sugar, vanilla and nutmeg. Preheat a heavy griddle over medium heat. Dip each stuffed bread slice in the batter, turning to coat well. Remove bread from the egg mixture, letting the excess batter drip off. Cook the bread on the hot griddle until browned and crisp, about 2-3 minutes on each side. Keep the cooked french toast warm in a 300 degree oven and continue cooking the remaining slices. Serve hot with maple syrup or fresh berries.
Cream together butter and firmly packed brown sugar, until mixture is light and fluffy. Mix in eggs and vanilla. Sift together flour, baking soda and salt. Add the dry ingredients and rolled oats to the creamed mixture. Mix until well blended. Stir in the chocolate chips and raisins. Drop dough onto lightly greased cookie sheets. Bake at 350F for 15-20 minutes.
Add 2 sticks cut up softened butter to a mixing bowl. Beat until well beaten. Begin adding buttermilk slowly. Beat until fluffy. Scrape loose the first solid butter clinging to the bowl, then beat until there are no solid lumps in the whipped butter. Serve with my hot Kentucky biscuits. Store unused portion in refrigerator, tempering and whipping before serving again.
Preheat oven to 400°F Arrange potatoes in single layer on large rimmed baking sheet. Drizzle with oil; sprinkle with rosemary pieces, garlic, and salt; toss to coat. Roast until potatoes are tender, stirring every 15 minutes, about 45 minutes total. Mix in capers. Roast until flavors blend, about 5 minutes longer. Season with pepper. Transfer to bowl. Garnish with rosemary sprigs.
Cook green beans to desired doneness as directed on package. Drain. Meanwhile, melt butter in small saucepan over medium-low heat. Add garlic; cook 2 to 3 minutes or until garlic is tender, stirring frequently. Pour garlic butter over cooked green beans; stir to coat.
For Sauce: Put in sauce pan and simmer till it begins to thicken- oil, flour, chili powder, chicken stock, cloves, cinnamon, and 4 Tbsp of the cumin and the mexican chocolate. For the filling: Boil chicken and cube, mix with onions, garlic and tomatos(drained),oregeno, remaining cumin, mustard, salt and pepper. To Assemble: Dip tortillas in sauce, lay on assemby area put several tablespoons of filling in middle of tortilla, add some grated monteray jack, and roll. Place in large shallow baking dish-repeat for all 20 tortillas. Pour sauce over enchiladas cover with foil and bake for 30 minutes take off foil and sprinkle with remaining cheese bake for 10 more minutes until cheese is melted and begins to brown. Serve with a dollop of sour cream and sprinkle of chopped green onions.
Mix sake or wine with sugar and boil for a few minutes. Add miso to wine and cook just until miso is mixed in. Lightly brush or rub cut side of eggplants with sesame oil. Place eggplants cut side down under a broiler on high for 3 minutes. Turn eggplant over and broil another 3 minutes. Spread sesame mixture thinly over cut side of eggplant and return to broiler for about 1 minute. Remove from oven and sprinkle eggplants with sesame seeds and green onion. *Note if you have extra miso mixture it's great to add to a stirfry.
Position a rack in the lower third of an oven and preheat to 450°F. Generously brush two 12-cup mini-muffin pans with vegetable oil. In a large bowl, whisk together the flour, salt, white pepper and parsley. In a large measuring cup, whisk together the milk, eggs and butter. Pour the wet ingredients over the dry ingredients and whisk together until just combined (don't worry if a few lumps remain). Pour the batter into the prepared muffin cups to within about 1/4 inch of the rim (about 1 1/2 Tbs. each). Place a scant 1 tsp crumbled cheese in the center of each filled cup. Bake for 10 minutes. Do not open the oven door during this time. Reduce the oven temperature to 350°F and continue to bake until the popovers are brown and crusty and fully puffed, 8 to 10 minutes more. Remove from the oven and immediately transfer the popovers to a napkin-lined bowl or warmed platter. Serve immediately. Or, let cool on wire racks for up to 2 hours, then reheat in a 350°F oven for 10 minutes.
Mix everything for frosting together until creamy. --------CAKE-------------. Creme together sugar, crisco, butter, and egg yolks, add one at a time, beating well after each. Add soda to buttermilk then add alternately with flour, buttermilk, flour, etc. Beat egg whites until stiff peaks form then fold into cake batter. LAST, add coconut, pecans, and vanilla. BAKE 350F degrees for 35-40 MINUTES.
Combine butter and sugar until fluffy. Add beaten egg, lemon juice, lemon rind and lemon extract; mix well. Combine flour, baking powder and salt; add to creamed mixture, beating until just blended. Stir in pecans. Shape dough into a long roll, 2 inches in diameter; wrap in waxed paper and chill 2 to 3 hours or until firm. (may be frozen for later use). Unwrap roll and cut into 1/4 inch slices. Place on a lightly greased cookie sheet. Bake in a 350 degree oven for 10 to 12 minutes. Do not overbake.
Preheat oven to 425°. Place butter in bottom of 9X13 baking dish and melt in oven, while preheating. Place eggs in blender and beat on high. Add flour, milk and vanilla; mix together for 30 seconds. Pour mixture into dish with melted butter. Bake for 20 minutes.
Heat oil in 12-inch skillet over medium heat. Add onion and saute until soft but not browned. Add flour, curry powder, and a little salt; stir over low heat until mixture forms smooth paste. Add stock gradually; stir until boiling. Add apple and Worcestershire sauce; cover. Simmer gently 15 to 20 minutes. Add eggs; heat through. Place rice on large platter; arrange eggs and sauce on top. Crisscross pimiento strips over egg. Serve with chutney.
Rub the rump roast with the pepper and put in good size roaster. Add rest of the ingredients, except flour and water. Cover. Roast in a 350* oven for approximately 2 hours. Use your thermometer for the doneness you prefer. I like an inner temperature of 150*. Baste every so often to keep meat moist. When done take out meat cover with foil and let it rest. Mix your flour and water in a jar with a cover and shake quickly. This removes any and all lumps. Put your pan on the burner, pour in the flour/water mixture; stir until thickened. If you like a thinner gravy just add water. If you like a darker, richer color to your gravy add a"seasoning and browning sauce". Now you are ready to thinly slice your meat.
Bring the milk and water to a boil. Add polenta and cook to package directions (mine calls for 5 minutes, stirring constantly). Add cheese, and stir until melted. Heat the oil in a large skillet. Cook the onion until browned, add spinach. Cook until wilted. Add drained and rinsed black-eyed peas to the pan. Heat through. Season to taste. Serve over cheesy grits.
Preheat oven to 325°. Grease a 3 quart Bundt pan. Puree bananas (1 cup). Combine banana, cake mix, pudding, oil, eggs and vanilla extract in large mixing bowl. Mix well, beat on medium speed 8 minutes, scraping sides of bowl occasionally. Mix almonds, brown sugar, cinnamon and nutmeg; pour one-half cake batter into pan. Sprinkle with sugar mixture, cover with remaining batter. Stick a knife in the batter, swirl in figure 8 patterns through the layers (Be careful, don't over mix layers). Bake 60-65 minutes. Cool in pan on rack 10 minutes, then invert on rack to cool completely. Dust with powdered sugar. You may garnish cake with sliced bananas if desired.
Heat oven to 400 degrees. Lightly grease 13 x 9 baking dish. Spread taco sauce evenly over bottom of greased dish. Separate dough into 10 biscuits; cut each biscuit into 4 pieces. Place biscuit pieces in taco sauce, turn to coat. Sprinkle biscuits with l/2 cup to 1 cup of each of the cheeses and olives. Mix gently. Bake 15 to 18 minutes or until bubbly. Meanwhile, in large skillet, combine ground beef, peppers and mushrooms. cook until beef is thoroughly cooked, drain. Once baked, sprinkle remaining cheeses over mixture in casserole; top with ground beef mixture. Bake additional 5 to 7 minutes or until mixture is bubbies vigorously around edges.
Preheat oven to 350 degrees. Place squash in large microwave-safe bowl with 1/4 cup of water. Cover and microwave for 6 minutes. Once cool enough to handle, uncover and drain water. Set aside. Place onions in a small microwave-safe dish with 2 tablespoons water. Cover and microwave for 3 minutes. Once cool enough to handle, uncover and drain any excess water. Set aside. Place squash and all other ingredients except for the onions in a blender. (Make sure squash cubes are not still piping hot.) Pulse until thoroughly mixed (but not liquefied). Remove blender from the base, and then stir in the onions. Transfer squash mixture to a small casserole dish sprayed with nonstick spray. Place in the oven, and bake for 35 - 40 minutes (until edges begin to brown). Then serve with a spoon as you would mashed potatoes! Enjoy!
Put drain stopper in the sink and add the foil, one piece lengthwise and one across. Pour in boiling water. Add the baking soda and swish it around. Place the silver pieces in the solution, making sure they touch the foil, and let stand for several minutes. Carefully watch as the tarnish moves from the silverware to the foil. Remove the pieces, rinse well, and dry with a soft cloth. Only use this method occasionally, especially if you have silverplate. This can only be done in your sink--enamel or porcelin ONLY! DO NOT USE in a stainless steel sink. This recipe should NOT be used on antique or priceless pieces and should be used only occasionally. Keep in mind that this removes the oxide finish that adds subtle shadows, which create depth and dimension to detailed silver patterns.
Preheat oven to 350°. Cook ground beef (or ground turkey) according to taco seasoning package. Stir in 1 cup salsa, 1 cup cooked corn. Remove mixture from heat. Unroll crescent rolls onto large ungreased cookie sheet. Scoop approximately 2 heaping tablespoons of meat/salsa/corn mixture onto unrolled crescent rolls. Roll crescent rolls tightly. Cook in oven for approximately 10-11 minutes. Remove from oven. Sprinkle with shredded cheese. Place back in oven for 1-2 minutes or until cheese is melted. Remove from oven, and top with dollop of sour cream (or salsa), to your liking. Enjoy your mexican doughboys.
Heat oven to 400 degrees. Lightly grease 10 X 1 1/2" pie plate. Mix beans, mushrooms, onion, garlic and cheese in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender on high speed or 1 minute with hand beater. Pour into pie plate.Bake until golden brown and knife inserted halfway between center and edge comes out clean, 30 to 35 minute Let stand 5 minute before cutting. Refrigerate any remaining pie.
Get a small, whole chicken - a fryer is good. Put the chicken in a large pot and cover with water. Bring to a boil, reduce heat to medium, cover and cook until the meat falls off the bones. Take the chicken out of the pot and port the broth through a strainer into a big bowl. (You will use this to make your gravy.). If you want potato and veggies in your pie, pre-cook them (except frozen veggies - just thaw them or they will be mushy). Put a pie crust in a pie pan. Lay pieces of chicken on the crust (about 4c of chicken). Put the potatoes and any veggies on top of the chicken. To make the gravy, melt the butter in a saucepan. Add flour and whisk until smooth. Slowly whisk in chicken broth. Cook over medium high heat until thickened, whisking frequently. Add salt and pepper to taste. Pour gravy on top of the chicken and veggies. Put on the top crust and crimp the edges and cut a few small vents in the top of the crust. Bake for 25-30 minutes in a preheated 425 degree oven, until the crust is golden brown.
Slice the eggs in half lengthwise and spoon yolks into a mixing bowl. Add mayonnaise, harissa, olive oil, paprika, and salt. Mash with a fork until smooth. Spoon mixture into egg-white cavity/halves. Sprinkle with almonds and garnish with fresh herb(s) of choice. I added a *very light sprinkle* of caraway seeds to the top of each egg for garnish.
Boil potatoes until almost tender - about 25 minutes. Drain, peel (optional) and cut lengthwise into 1/2" slices. Brush with olive oil and sprinkle with salt and pepper or for a spicier taste use garlic salt / seasoning. Cook over glowing coals (or a medium high heat for a gas grill) for about 5 minutes on each side until golden brown.
Preheat oven to 350 Degrees F. Boil, Drain, and Debone Thighs and mix with soup, sour cream, onion powder, and cumin in a large bowl. Cut Tortillas into fours. Add the tortillas bits, green chilis, and drained rotels. Mix Until tortillas are coated with the soup mixture. Empty mixture into sprayed 9x13 casserole dish and cover with the cheeses. Bake for about 30 mins or until cheese is bubbly.
Take tofu out of liquid it came in and chop into 1 inch cubes, press these between two towels to take out the moisture and dry them. Mix rice vinegar, rice wine, soy sauce, garlic, ginger, 2 Tbsp Sesame oil, and chili oil to taste. Add to this the cubes of tofu, cover and let marinate in refrigerator at least 4 hours, preferably over night. Next, remove the tofu from the marinade. Try to remove as much outer moisture from them as you can. Set them aside. Take the marinade and add to it the 5 tsp Cornstarch and 1/2 cup sugar. Then whisk it together. In a large sauce pan bring the marinade (now General Tso's Sauce) to boiling over medium low heat. It should be thick when done. Then remove from heat. Beat two eggs, and immerse the tofu in them, covering all sides with egg. Then remove the tofu and place it on a paper towel. Then toss the tofu in the 1/2 cup cornstarch to lightly cover each side. Shake off the excess. Heat 1/2 cup oil in a large frying pan over medium heat. Then place in the tofu, turn it during cooking so that each side gets browned. When all sides are browned, place the tofu on a paper towel to get rid of excess oil. Then add the tofu into the sauce and heat over low for 3-5 minutes until everything is heated through. Enjoy.
Lightly toast the bread and spread with butter to taste. Roll up the turkey into logs and place on one piece of bread. Top with cheese,apple slices, and lettuce. Spread apricot jam and mayo onto the other slice of bread and place on top of the other slice. Poke a toothpick on each side of the sandwich to hold it together, then cut through the center, on a slight diagonal.
First, combine the potatoes, bread crumbs and blue cheese in a medium bowl. Season with salt and pepper to taste. Next form the mixture into eight 2-inch cakes. Now chill the cakes in a single layer in the refrigerator for 30 minutes. Then dredge the cakes lightly in more panko crumbs. Heat the oil in a large saute pan over high heat. Turn the oil down a bit and cook the cakes until golden brown on both sides (approx 5-10 minutes depending on the heat of your pan). Enjoy!
Place a big pot of water on to boil; add in penne and salt; cook to al dente; drain. While the pasta cooks, heat a large skillet over medium heat. Add in olive oil, garlic, crushed red pepper flakes, and anchovies; break up the fish with the back of a wooden spoon until the melt into the oil. Add in the olives, capers, and tomatoes; bring the sauce to a bubble and add in the shrimp, scattering them in a single layer. Cover the pan to cook the shrimp, 3-4 minutes. Uncover the pan and add in the parsley; toss and adjust the seasonings to taste. Add drained pasta to the sauce; toss to combine and serve hot.