HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dice cheese into 1 inch cubes. Melt cheese with Rotel tomatoes in Dutch Oven. Simmer 1/2 hour. Brown hamburger and mince very small. Drain.(I drain in a colander.). Add 1 cup water and package of taco seasoning. Simmer 1/2 hour. Add hamburger mix to cheese mix and simmer 1 hour, stirring occasionally. Serve with Doritos or tortilla chips.
In container with lid, combine all ingredients. Close lid and shake vigorously. Serve atop toasted Italian bread, Melba Toast or Crostini. **Do not leave cheese in leftover bruschetta! The vinegar soaks in and makes the cheese taste sour.
Heat the olive oil in a large non-stick pan at a medium heat. Add garlic and cook for several minutes. Add the chicken and pork and cook (stirring frequently) for 5 minutes. Add the paprika, pepper, salt and onion powder and stir. Add the onion, green onion and cook for 2 minutes. Add the mushroom soup and stir until a smooth sauce is formed. Add the sauerkaut, stir until mixed. Add the chicken broth and stir until integrated. Cover and turn down the heat to minimum and simmer for 2 hours. If the sauce is too runny when you want to serve, mix several tablespoons of cornstarch with enough water to form a thin paste (1-3 times the amount of water as cornstarch). Bring the sauce to a boil, reduce heat and add the paste, by teaspoonfuls, stirring vigorously until the desired thickness. Serve hot over gnocchi or egg noodles.
Heat oven to 350°F Liberally grease an 8.5x4.5x2.5 loaf pan and line with parchment. Bring butter to room temperature in the work bowl of a stand mixer (or a large mixing bowl). Split the vanilla beans and scrape out the seeds; add to butter. Add sugar and lemon juice and beat on medium using paddle attachment until fluffy. Add eggs one at a time, beating to combine after each addition. Chop half the pine nuts coarsely and set aside. Stir together flour and almonds. Add 1/3 of the dry mixture, and beat just to combine. Add another 1/3 of the mixture and repeat. Add the remaining dry ingredients with the lemon zest and chopped pine nuts and stir to combine. Toss remaining pine nuts with salt. Spoon batter into prepared pan, top with salted pine nuts and bake 60 minutes, or until a skewer or toothpick inserted in the center comes out clean. Cool in pan.
In saucepan, melt butter. Add onions, celery, and mushrooms. You can either use mushroom pieces or finely chopped mushrooms. Cook 5 minutes. Add the rest of your ingredients and cook on high heat until it boils. Note: *I use Pacific Foods as it is gluten free. NOT ALL VEGETABLE BROTH IS GLUTEN FREE. Reduce heat and simmer at a low boil for up to 40 minutes. Be sure to watch it. If needed, add more vegetable broth to keep it moist. Remove from heat. Stuff turkey with wild rice stuffing and roast according to the size of your turkey in lbs. If you have left over stuffing or if you don't wish to stuff the bird, you must bake it in the oven to complete the cooking process. Bake in a covered casserole dish for 30-45 minutes at 350°F Be sure to add more water or broth if you think your rice looks like it needs more moisture. (Especially if you refrigerated it overnight). Just add 1/4 cup of water at a time until you think it looks moist enough.
Preheat oven to 350°F. Butter 3 (9") parchment or wax paper-lined round cake pans. Beat first 5 ingredients at medium speed with and electric mixer for 2 minutes or until blended. Pour batter evenly into prepared pans. Bake for 35-40 minutes or until wooden pick is inserted in center comes out clean. Cool cake in pans on wire racks for 15 minutes. Remove from pans and remove paper. Cool completely on wire racks. Combine chocolate morsels and whipping cream in medium saucepan over medium heat, whisking constantly, 10 minutes or until mixture is smooth. Pour into a mixing bowl; cover and chill 1-1/2 hours or until mixture begins to thicken. Cook jams and 1/4 cup water in a small saucepan over medium heat; stirring constantly, 5 minutes or until jam melts. Brush tops of cake layers with jam mixture. Beat chocolate mixture at medium speed with an electric mixer about 20 seconds or until stiff peaks form. DO NOT OVERBEAT! Place 1 layer, glazed side up, on cake platter. Spread with half of the chocolate mixture. Top with another cake layer, glazed side down; spread with remaining chocolate mixture. Top with remaining cake layer, glazed side down. Secure layers by inserting wooden skewers from the top layer down through the other two layers. Beat cream cheese and powdered sugar at medium speed with an electric mixer until smooth. Add whipped topping and vanilla, beating until smooth. Working quickly, frost top and sides of cake with cream cheese mixture. Press pecans around sides of cake. Garnish, if desired. NOTE: For testing purposes only, they used Betty Crocker SuperMoist Devil's Food Cake Mix and Jelly Belly Confections Blackberries and Raspberries for candy. Candies may be found at Cracker Barrel, in the bulk candy aisle of supermarkets or in specialty stores.
Dice/mince the apples and sweat them in a skillet along with the butter, cinnamon, allspice, and salt until they release their juices (3-5 min or so). I like to use my food processor for this step, so they're more minced than diced. Depending on your crockpot, you may want to coat it in a nonstick spray. Mix everything together in the crock put, set on high, and let cook for 2.5-3 hours or until all the liquid is gone.
Mix potatoes with next 4 ingredients. Add just enough mayo to bind. You may need less than 1/2 cup, or you might like more. Chill overnight, or at least several hours. This gets better the longer it sits.
In a microwavable dish, mix broth and seasonings, except parsley. Add rice and microwave for 5 minutes (or as minute rice directs). Remove from microwave and let rice sit for 2-4 minutes, until all liquid is absorbed. (Covering dish with plastic wrap will help with the absorption). Fluff rice with fork and garnish with dried parsley.
Take the rack out of the oven and preheat oven to 475° fahrenheit. Cover rack with tin foil and fold over edges, don't grease! Use a large bowl, and stir in flour, baking powder, and salt. In a smaller bowl whisk together the milk, and oil. When completely whisked add the milk and oil mixture to the flour. Stir them into each other until most of the dough is stirred of the edges of the bowl. Shape 2.5 inch to 3 inch sized spheres and drop the on the tin foil sheet spacing them 1.5 inches from one another. Position in the middle of the oven and bake for 8 minute.
Combine potatoes and cheese together; mash until smooth. Stir in salt and pepper; set aside. Melt the margarine in a skillet; add in onions; stir/saute 10-15 minutes. Spread half the onions in a 13x9-inch pan. Stuff each pasta shell with potato mixture; arrange shells over onions. Sprinkle remaining onions over shells. Bake in a 350°F oven for 20-25 minutes.
Combine first 8 ingredients into a large bowl. Add mushrooms; toss gently. Cover; marinate in refrigerator for 2 hours, tossing occasionally. Garnish with basil sprigs, if desired.
Whisk together milk, yogurt, lime juice and zest. Sprinkle gelatin over water and let soften for 2 minutes, then whisk into lime mixture. Refrigerate 15-20 minutes, stirring occasionally, until mixture begins to set. Pour into pie shell and refrigerate, preferably overnight.
Preheat oven to 350°-- I bake at 300° for 20 minutes then increase oven temp to 325° or you could use bake even strips. Prepare pans with cooking spray and parchment. Melt the chocolate in the top of a double boiler, stirring frequently-- remove from heat before chocolate is completely melted; stir until chocolate is melted and smooth-- cool to room temperature. Meanwhile, sift together the flour, baking powder, salt and set aside. Place the butter in the bowl of your mixer, and with the flat paddle, cream butter. Add the sugar gradually and continue to beat until light and fluffy, about 1 to 2 minutes-- scrape down the bowl once or twice and beat in the vanilla. Add the eggs, one at a time, beating well after each addition. Scrape in the melted chocolate and beat until the batter is smooth. Add the dry ingredients alternately with the milk in 3 separate batches. Pour into prepared pans. Bake about 30-40 minutes, or until a toothpick tests clean or cake just begins to pull away from the sides of the pan-- do not overbake.
Preheat oven to 360°F. Steam your vegetables, reserve the juice. Cut them into big bite size pieces and put in a oven dish. Melt butter in a medium saucepan. Add flour and mix in, it wont be smooth yet. Gradually add the milk stirring it in, (you don't want to add it quickly and get clumps, if so just beat it with a hand whisk). You want to get to a custard consistency. If you run out of milk you can use the juices from the vegetables to get it to a custard-like consistency. Once it is the right consistency and is starting to boil, add the cheese. It will start to thicken now. Wait a little bit while the cheese melts. Pour over vegetables. If it doesn't go in between the vegetables and just sits on top, put it back on the element and add some more juice or milk to get it right. You can leave until you want to cook or cook straight away. Cook in oven for 30 minutes, or until done. If you like it extra cheesy, before you put it in the oven add some mozzarella cheese on top. It will be very hot, so be careful.
1. Preheat oven to 300°F Coat the bottom and sides of a large (17-by-12-inch) baking sheet with cooking spray, then line with parchment paper. 2. Sift flour, baking powder and salt together in a medium bowl. 3. Cream butter and sugar in a mixing bowl with an electric mixer on medium-high speed. Add eggs one at a time and beat until creamy. Add vanilla and beat until combined. 4. Add half the flour mixture to the creamed mixture and stir until well combined. Add cinnamon and nutmeg; stir until blended into the mixture completely. Add pecans, raisins and dates to the rest of the flour mixture. (Coating the dried fruit and nuts helps distribute them in the mix.) Stir the flour-coated fruit and nuts into the batter. Do not overstir. Evenly spread the batter into the prepared baking pan with a spatula. (Coat the spatula with cooking spray, if necessary, to make spreading easier.). 5. Bake for 45 minutes. Run a knife around the edges of the pan to loosen the sides. Cool in the pan on a wire rack for 45 minutes. Invert onto a large cutting board and remove the parchment. Cut into 48 squares. Per bar: 132 calories; 7 g fat (2 g sat, 3 g mono); 18 mg cholesterol; 17 g carbohydrate; 9 g added sugars; 1 g protein; 1 g fiber; 43 mg sodium; 90 mg potassium. Tip: To bring an egg to room temperature, set it on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.
Preheat oven to 350. Combine the neufchatel cheese and milk in a saucepan over medium heat until the cheese is melted. Stir in mustard powder, salt, and pepper. In a large bowl, combine the vegetables, tuna, and cream cheese mixture and pour into a 9" square pan. Bake for 30 minutes, or until heated through.
Mix all the ingredients together until just combined. Batter will be lumpy. Pour 1/4 cup amount of batter onto hot skillet. Flip when bubbles appear on top. Serve warm with maple syrup.
Using a mandoline, slice each apple into even, thin rings (I suggest no more than 4-5mm thick). Place into a bowl of lemon water to stop browning while preparing the batter. In a bowl, whisk together flour, baking powder, nutmeg, cinnamon and flaxseed. Add the apple cider and maple syrup and whisk to make a smooth batter. Heat a large, heavy-bottomed frying pan over medium-low heat and add the oil. Pat apple slices dry and dip in the batter, evenly coating both sides. Add to the hot pan and cook until batter is crisp on the underside and the apple is halfway cooked, about 5 minutes. Flip slices and cook on the other side until the batter is crispy and the apple is fork-tender. Serve immediately with a drizzle of syrup if desired.
Finley blend or dice tomatoes, cilantro, and onion and mix together in a large bowl. Depending on the kick you want your salsa to have, you can either cut and de-seed the jalapenos or leave them inches I like to leave just a small amount of seeds inches Then, dice jalapenos and half of the garlic and add to bowl. Sqeeze the juice out of both limes into the bowl and mix well. Add salt, more may be needed depending on preference. Refrigerate and eat, it's so good! *Remember if you left any seeds in the salsa, it will get stronger after a day or two in the fridge, reaching maximum hotness in a week, I learned this the hard way!*.
Preheat oven to 400 degrees F. Grate the cheese (you should have approximately 2 cups). Set aside. Place butter in bowl of mixer and beat until creamy. Add egg, salt, and pepper. Beat until blended. Beat in cheese one-third at a time until completely combined. Stir in flours and xanthan gum until thoroughly blended. Work the dough into a ball. If dough doesn't stick together, add cold water, 1 T at a time, until a ball can be formed. Don't worry about overworking. Divide dough in half. Place one half on a baking sheet, cover with plastic wrap, and roll out as thin as possible. Repeat with the other half. Sprinkle with salt, if desired, and cut with a pastry wheel into 1-inch squares. Bake for 4 to 6 minutes, until deep golden.
Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken in 1 tablespoon oil until no longer pink; remove and keep warm. In the same skillet, saute the onion, carrot and celery in remaining oil until tender. Add the meatballs, cream of chicken soup, spinach, chicken broth, thyme, salt, pepper and reserved chicken. Cover and cook for 4 to 6 minutes or until heated through. Drain pasta; stir into skillet. Sprinkle with cheese.
Fill a saucepan with water. Squeeze the lemon half into the water, then add it to the water along with the peppercorns and a generous pinch of salt. Bring the water to a boil. Add the shrimp and cook until curled and just pink, about 3 minutes. Using a slotted spoon transfer the shrimp to a paper-lined plate and freeze until chilled, about 5 minutes. Meanwhile in a large bowl, whisk the lemon juice with the olive oil, the grapeseed oil, the sugar and a pinch of salt and pepper. Add the romaine, tomatoes, avocado and shrimp and toss. Transfer to plates, garnish with chives and serve.
Saute garlic and onion in oil. Add pork and cook until brown. Add the shrimps until orange. Add the bean sprouts. Mix well. Add the tofu and the shrimp juice. Boil for 5 minutes Adjust the taste to your liking with the fish sauce. Toss in the cilantro and simmer for 1 minute. Done!
In a dutch oven over medium heat, add oil heat until hot but not smoking. Add chopped onion and smoked sausage; cook until onion is soft and sausage is browned. Then add chili seasoning, beans, and tomatoes. Stir until seasonings are blended well. And macaroni and water; turn heat down and simmer for 20 minutes or until pasta is al dente (you might need more water to get the pasta to your desired doneness). Serve and enjoy :)!
1. Heat 1/2 cup broth in large pot over medium heat. 2. Add carrot, onion, celery, and squash. 3. Simmer gently for 5 minutes. 4. Add garlic and basil. 5. Gradually stir in flour and cook for 5 minutes. 6. Gradually add remaining broth and tomatoes. 7. Bring to a boil, then reduce heat and simmer for 30 minutes. 8. Add black pepper and milk. 9. Heat through and serve hot.
In a saucepan, combine soy sauce, water, sherry and sugar and bring to a boil. Reduce heat to low to keep warm. In a large skillet, heat sesame and olive oils. Add spinach and toss until wilted. Season with pepper and set aside. Steam or saute fish until just done. Do not overcook. to assemble: In a large soup bowl, place a bed of spinach. Rest fish on top of spinach and garnish with ginger and green onions. Pour soy broth over fish and serve.
In a skillet, over medium heat, brown the ground beef and sausage. (You won't need any additional fat; the sausage will provide enough). Use a wooden spoon to crumble and mix the meats. Meanwhile, in a dutch oven over medium heat, add the oil and onion and saute until onion is limp, about 5 minutes. Add the garlic, celery, and carrots and continue to saute for 3 minutes. Stir in the oregano, basil, celery salt, red pepper flakes, and paprika and continue to saute for 2 minutes. Using a slotted spoon, transfer the browned meat into the dutch oven. Stir in the tomato sauce, juice, and paste; wine; and water. Bring the mixture to a boil. Turn the heat to low and continue to simmer, uncovered, for 30 minutes. Turn off the heat, cover, and let the sauce cool to room temperature. If desired, use a hand blender to pulse the sauce several times for a smoother consistency. Reheat and serve over your favorite pasta. Refrigerate for up to 3 days, or freeze for up to 4 months.
Cook pasta and drain well. While cooking chop up everything and put in a bowl; add the mustard and pickle juice to this and mix. Add the pasta; then the mayonnaise. Refrigerate at least 4 hours to blend.
In a large glass bowl, melt the butter in the microwave. Stir in the worcestershire and all the spices, whisk until well blended. Pour the snack ingredients into a large turkey roaster, pour the sauce over top. Mix well, bake uncovered at 225 degrees for one hour, stirring every 10 minutes. Store in tins, makes a great hostess gift.
Mix marinade ingredients and place in baking pan approximately the size of the fish fillet. Marinate fillet for 2 to 3 hours. Grill fish for 4 to 5 minutes per side depending on temperature of fire and thickness of fillet.
For the spread, combine the butter, lemon juice and salt. To make the filing, combine chicken, mayonnaise, almonds, salt and pepper. Spread each slice of bread with a thin layer of the butter mixture. Add the filling to half the bread slices and top with the other half, buttered sides inches. Remove the crusts and cut the sandwiches as desired.
Put the eggs in a bowl and use a fork to whisk together, set aside. Heat the oil with half the butter in a large skillet over a medium-high heat until frothy. Reduce the heat to medium, add the leeks, and stir around for about 5 minutes until wilted. Use a slotted spoon to remove the leeks from the skillet and set aside. Add the remaining butter to the oil in the skillet. Season the eggs to taste with salt and pepper, then pour them into the skillet, reduce the heat to medium low and cook stirring for 1.5 minutes. or until the eggs begin to set. Return the leeks to the skillet and stir into the eggs until the eggs have reached desired consistency. Spoon the egg and leeks over the hot muffins and serve.
Preheat oven to 350 degrees. Place sausage pieces into 13x9" baking dish. No oil needed. Brown in 350 degree oven. Once sausage is browned, add green peppers, onions, and tomato sauce. Cook approximately 45 minutes or until peppers are soft.
Make a sugar syrup by combining the sugar and water in a heavy saucepan and bringing to a boil for about a minute, then immediately reduce the heat. Simmer for 1 hour or until thickened. Remove from heat and cool. Pour the sugar syrup into a sterilized quart size bottle. Add the anise extract, vanilla, and food coloring. Stir gently and add the vodka. Cover and let the mixture sit for 10-14 days before serving.
In food processor or blender combine cilantro, garlic, vinegar, lemon juice, paprika, cumin, crushed red pepper, olive oil, salt, and cayenne to a fine paste. Adjust the consistency by adding more olive oil; the marinade should be fairly thick.
In a large bowl, combine the dry ingredients (flour, sugar, baking powder, baking soda, and salt). In a separate bowl, whisk together buttermilk, milk, vanilla extract, eggs and melted butter. IMPORTANT: Keep these two mixtures separate until you are ready to cook. Heat a lightly oiled griddle or frying pan over medium heat. Pour the wet mixture into the dry mixture, using a whisk or fork to blend. Stir until it's just blended together. Ladle the batter onto the griddle until they form a pancake that is approximately 5 inches in diameter. When you see the edges look dry, or the bubbles are not being filled in after popping, flip it. The second side will be done in about 2-3 minutes. Be sure both sides are brown and serve hot.
Combine all of the ingredients except the bread in a large bowl. Stir with a fork to soften the eggs and mix thoroughly. Using a cookie cutter, biscuit cutter or shot glass, cut four rounds from each slice. Place a dollop on half of the rounds and top each with the remaining bread.
Preheat oven to 350 degrees. Cook hamburger, (drain fat) onion, salt, pepper, garlic, and chili powder until browned and onions are soft. Turn off the heat. Add the corn, stewed tomatoes with the juice, olives, and cooked macaroni to the hamburger mixture, mix well. In a 3 quart casserole, place a layer of the meat mixture and then using 1/2 of the velvetta slices place on top. Now place the remaining hamburger mixture on top and then the remaining velvetta. Bake for 50-60 minutes, or until bubbly and cheese is browned (best part for me, lol) enjoy! Serve with crusty french bread and salad.
Slice bun 2/3 through lengthwise and spread open. Place cheese slices on bun. Heat skillet or grill to medium to high heat. Stir fry steak and onions until cooked through. Salt and pepper to taste while cooking. Place cooked steak and onions immediately onto bun. Top with the mushrooms and peppers to taste.
Heat a sauce pan to medium. Peel and slice the apples into small chunks. Slice the onion. Add the margarine to sauce pan. Add the onions when margarine has melted. Cook until softened - about 5 minutes on medium heat. Add the water, apples and cinnamon and cook until soft - about 10 minutes. If the apples are tart, add 1 tbsp brown sugar. While the apple mixture is cooking, heat a frying pan to medium. Add the margarine. Season chicken breasts with salt, pepper and garlic powder to taste. Add the chicken to the frying pan and brown on both sides - about 10 minutes. Mix cornstarch and wine together in a bowl. When the chicken has browned on both sides but is not fully cooked, add the cornstarch and wine mixture to the frying pan. Stir to loosen any bits from the pan. Add the apple mixture to the frying pan and stir until wine and apple mixtures are combined. Cover the chicken with some of the apple mixture and lower the heat a bit until chicken is fully cooked - about 10 more minutes. Serve with apple mixture spooned over chicken.
Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, sugar, vinegar, mustard and salt; mix well. Stuff or pipe into egg whites. Sprinkle with paprika. Refrigerate until serving.
In small bowl mix wine (water) and cornstarch until smooth, set aside. In another bowl mix black bean sauce, garlic and ginger. Heat oil in a large pan over medium heat. Add black bean sauce, cook stirring constantly about 1 minute. Add broth and soy sauce stirring about 1 minute. Increase heat to medium high. Add asparagus and green onions, cook about 4 minutes till crisp-tender. If needed add additional broth to prevent sticking. Remove asparagus. Reduce heat to medium. Add wine, cornstarch mixture stirring until thickens, about 1 to 2 minutes. Pour sauce over asparagus and sprinkle with cashews.
Preheat oven to 375 degrees. pierce eggplant with in several places and bake on sheet for 50 minutes (turn midway through baking). after done cooking, let cool for an hour and peel skin off, slice eggplant lengthwish in half. drain out fluid and slice cut eggplant into pieces. in food processor, combine eggplant pulp, tomato,garlic,oil,vinegar, salt and pepper. cover and refrigerate for 2 hours. serve and enjoy with pita bread triangles or coctail rye bread. delicious.
Scoop the vanilla ice cream into a tall glass filling about half full. Top with cola soda. Gently stir in the vanilla. Top with a maraschino cherry. Serve immediately.