HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a saucepan, combine dates, water, and sugar Bring date mixture to a boil then reduce and let simmer for about 10 minutes, stirring occasionally. When the dates are completely soft, stir in flour and vanilla. Stir well and remove from heat. Cookies: In a mixing bowl, cream butter, brown sugar, and eggs until light and fluffy. Stir in vanilla In a separate bowl, sift in flour, baking soda, salt and cream of tartar. Gradually add dry ingredients to creamed mixture. Beat until just blended. Divide dough into three equal portions. Wrap in waxed paper and chill until easy to handle. Between sheets of waxed paper, roll each portion into a ractangle, about 12 x 8 inches. Remove top piece of waxed paper and spread each rectangle with about 2/3 cup of the date mixture. Starting with the 12 inch side, lift edge of waxed paper. Peel paper off as dough is rolled, jelly-roll fashion. Repeat with remaining portions and filling. Wrap rolls in waxed paper and refrigerate for several hours or overnight. (Or freeze for later use) Preheat oven to 350°. Cut each roll into 1/4 inch slices and place about 1 inch apart on greased cookie sheets. Bake for 10 to 12 minutes; cool on racks.
In a nonstick skillet, cook sausage over medium high heat, breaking up with a spoon, until no longer pink. Using a slotted spoon, transfer to slow cooker stoneware. Drain all but 1 tablespoons fat from pan. Reduce heat to medium. Add onions to pan and cook, stirring, until softened. Add garlic, chili pepper, Cajun seasoning, oregano, salt and peppercorns and cook, stirring, for 1 minute. Add barley and stir well. Add tomatoes and chicken stock and bring to a boil. Pour mixture over sausage and stir. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Add shrimp and roasted pepper. Cover and cook on HIGH for 20 minutes, until shrimp is heated through. TIPS: If you don't have a fresh chili pepper, stir in hot pepper sauce to taste, after the jambalaya is cooked. Cajun seasoning is available in many supermarkets and specialty food store. If you can't find it, substitute 1 teaspoons EACH dried thyme leaves and paprika to this recipe. To roast peppers: Preheat oven to 400°F Place peppers on a baking sheet and roast, turning two or three times, until the skin on all sides is blackened. (This will take about 25 minutes.) Transfer peppers to a heatproof bowl. Cover with a plate and let stand until cool. Remove and, using a sharp knife, lift off skins. Discard skins and slice according to recipe instructions. TO MAKE AHEAD: This dish can be partially prepared the night before it is cooked. Complete Steps 1 and 2, chilling the cooked sausage and tomato barley mixtures separately. Refrigerate overnight. The next morning, continue with Step 3. Delicious & Dependable Slow Cooker Recipes.
Brown meat and drain. In another pan, mix salsa and water and bring to a boil. Add macaroni. Reduce heat to medium-low and cover. Simmer about ten minutes or until macaroni is tender. Add velveeta and beef and stir until velveeta is melted.
In a large Dutch oven, combine ground chuck and onion. Cook over medium-high heat until beef is browned and crumbles; drain. Stir in water, kidney beans, pinto beans, corn, black beans, tomato sauce, tomato soup, tomatoes and green chilies, enchilada sauce, taco seasoning mix, and salt. Bring to a boil; reduce heat, and simmer for 1 hour. Garnish with cheese and sour cream if desired, and serve with tortilla chips.
In a large saucepan combine milk, cream, nutmeg, cinnamon, salt, and pepper. Gently fold in sweet potatoes. Bring to a simmer and allow sauce to thicken.Preheat oven to 350 degrees F. Butter a 3-quart baking dish. Combine the bread crumbs, butter and Cheddar to make the gratin topping. Transfer the potato mixture to the baking dish and sprinkle with the gratin topping. Bake until the potatoes are cooked through, about 35 to 45 minutes.
Preheat oven to 350 degrees. Line cookie sheets with parchment or grease. Cream butter and add sugar, beating until fluffy. Add egg and vanilla. Beat until just creamy. Stir in flour, baking powder, and salt. Mix well. Stir in raisins and, if you're adding them, walnuts. Drop by teaspoonfuls onto prepared sheets. Bake in upper third of oven for 10 to 12 minutes until just barely golden (See Note). Cool for 2 minutes on cookie sheet and move to a wire rack to finish cooling. This recipe doubles quite nicely. NOTE--Don't overbake these cookies or when they are cooled, they WILL (I guarantee this) be completely rock hard...they should look underbaked coming out of the oven.
Lightly saute onions an garlic until translucent. Add mushrooms and cook one mintue. Add tomatoes, salt and pepper and cook 30 seconds. Add chicken broth, butter argula, and cheese. Cook until heated through. Toss with cooked pasta. Garnish with shredded basil to taste.
Shrimp -- Bring a medium pot of water and bay seasoning to a medium boil. Heat should be medium / high. Add the shrimp and bring back up to a boil. Remove from the heat and let the shrimp to continue to cook 1-2 minutes until they just turn pink and begin to curl. You don't want to overcook them. Remove from the water and set on a baking sheet or pan and spread out and let to cool. Once slightly cooled, peel and rough chop. Salad -- In a medium size bowl, add the shrimp, and squeeze the lemon over the top. Add the onion, celery, parsley, mayo and mix well. If you are adding in the scallions, add them at this time as well. Season with a pinch of the Old Bay, start slow, you can always add more; then salt and pepper to taste. Mix well to combine. Continue to season with any additional salt, pepper or Old Bay until you get the taste you want. Sandwich -- I like to toast my sandwich rolls, but it is not necessary. I just like the added flavor. No butter, No oil, just toasted. Then top with the shrimp salad,lettuce and tomato. I also like to lightly salt and pepper the tomato slice, finish with the top sandwich roll. Serve -- Fries, chips, a pickle or a fresh fruit salad. Just ENJOY!
Slice sausages into about 6 pieces each, place in 6-quart stockpot or Dutch oven and saute until well browned. Remove to a mixing bowl and add ground beef to pot and brown. Remove to mixing bowl. Drain fat from pot and add olive oil. Add onions and cook over medium-low heat until they are translucent. Add garlic and cook another minute or two, or until the garlic is fragrant. Return sausage and ground meat to pot. Add jalapenos, salt, cumin, chili powder, oregano, tomatoes, salsa and cocoa. Cover and simmer for 2 hours. Adjust seasoning to taste. Add kidney beans, cover again and cook 30 minutes.
Mix all except oil with water till a stiff dough forms (like a chapathi dough). Push directly into hot oil, through a murukku mould to get fine strands or ribbons. Fry until golden, turn over and cook the other side till golden.Drain.
Fry the hamburger with the onions. Add garlic powder. Cook peas. Grate cabbage. Fry the potatoes and cut them in half. Layer everything: first you put the cabbage,then you put the hamburger (use a spoon that the fat can drain out of), then the peas (use a spoon that the juice can drain from), then the french fries. For Sauce: Mix ingredients together. Pour over your meal (sometimes you need more sauce--we use a lot of it).
Cook the onion in a little olive oil until softened. Add the chorizo and cook for a few minutes until it starts to crisp up. Tip in the tomatoes and simmer for 10 minutes then stir in half the coriander and season. Heat the oven to 350°F Divide the sauce between two ovenproof dishes and make 2 dips in each. Crack the eggs into the dips. Put on a baking tray then bake for 15-20 minutes until the whites are set and the yolks are how you like them. Scatter with cilantro and serve with warm pitas.
Preheat the oven to 350 degrees. Brush the sides and bottom of a 9" square baking dish (you may have to use a larger dish if your cauliflower was huge) with the butter. Clean and separate the cauliflower into bite-size florets. Bring a large pot of water to a boil and add a bit of salt. Toss in the cauliflower and cook until just tender, about 5 minutes, depending on how small you cut the cauliflower. Drain well, cool in very cold water, and then drain well again. Place the milk, flour, paprika, cayenne, and nutmeg in a small pot and whisk to combine. Set over medium heat and bring to gentle simmer, whisking frequently. When the sauce has thickened, whisk in the cheddar cheese and season to taste with salt and white pepper. Arrange the cauliflower in the buttered baking dish and pour the cheese sauce over the cauliflower. Sprinkle with the fresh parmesan cheese. Cover with foil and bake for 15 to 20 minutes. Test the cauliflower to see if it is done to your liking. If not, bake 5 to 10 minutes longer. Once done, remove the foil and bake a further 10 minutes. or until golden and bubbly.
Preheat oven to 350 degrees. Spray a 2 quart casserole dish with cooking spray. In medium saucepan combine chicken breasts and water. Bring to a gentle boil and simmer til done. (about 15 minutes) Remove chicken from pan. Saving broth for later. Shred chicken when cool enough to handle, set aside. Add potatoes, celery and bouillon cube to reserved broth, bring to a boil and simmer for 12 mins or until veggies are tender. Set aside in heavy saucepan. Melt butter over low heat, add 2 tbsp flour, stirring until smooth. Cook for 1 min stirring constantly. Gradually add milk and cook over medium heat, stirring constantly, until mixture is thick. Remove from heat and stir in poultry seasoning. In large bowl combine shredded chicken, frozen veggies, sauce and mushrooms. Spoon into prepared casserole dish and set aside. In small bowl combine 1 cup flour, baking powder and salt. Cut in remaining 2 tbsp (cold) butter with a pastry blender until the mixture resembles coarse meal. Stir in buttermilk until just mixed. Spoon the biscuit dough in lumps over the chicken mixture. Bake for 1 hour, or until biscuits are golden and mixture is hot and bubbly.
Place cranberries, sugar, lemon juice, and orange juice in a small sauce pan. Add enough water to cover cranberries. Bring to boil, then simmer for about 30 minutes or until cranberries have split open. Dissolve 1 to 2 tablespoons of cornstarch (depending on desired consistency of cranberry sauce) in an equal amount of cold water. Stir cornstarch paste into cranberries to thicken, then remove from heat and allow to cool about 20-30 minutes.
Heat oven to 325°F. Have a shallow 3 quart baking dish ready. Coat meat with flour, shaking off excess. Heat 1 tablespoon oil in a large heavy skillet over medium-high heat. Brown meat in 2 to 3 batches, adding more oil as needed. Remove to baking dish with a slotted spoon. Add carrots and onions to dish. Mix wine, garlic, salt and herbs. Add and stir to distribute. Cover tightly with lid or foil. Bake 2 hours or until meat and vegetables are tender. (If making ahead, refrigerate stew and mashed potatoes separately up to 3 days.). To serve: (If made ahead, reheat stew, covered, in 375°F oven 40 to 45 minutes until hot and bubbling). Increase oven temperature to 425°F. Spoon mashed potatoes on stew and sprinkle with parmesan cheese. Bake 10 to 15 minutes longer until edges of potatoes are golden brown.
Place frozen chicken in slow cooker. Top with soup mix, 2 cans of soup and chicken broth. Cook on low for 6-8 hours until chicken is cooked through. Add mushrooms and continue cooking on high for 30 minutes. Serve over rice or noodles.
In a small saucepan over medium heat, combine the mustard, salt, pepper, maple syrup, garlic and rosemary. Bring to a simmer and cook for 5 minutes. Remove the pan from the heat and slowly stir in the whiskey. Return the pan to the heat and simmer for another 10 minutes, or until thick and syrupy. Set aside but keep in a warm place. Bring a large saucepan of water to a boil. Add the carrots and cook until just tender, for about 5 minutes. Drain the carrots, then return them to the saucepan. Add the glaze and toss gently to coat.
Put the first 6 ingredients together in a large heavy saucepan, and on high bring to a boil. Boil for a minute, stirring constantly. Remove from heat, and add the coconut and oats, stirring well. Drop by teaspoons full onto waxed paper, and let cool.
Preheat oven to 350 degrees. Heat oil and saute onion, garlic, and fennel seed 2 minutes, stirring constantly. Combine with the remaining ingredients. Shape mixture into a log and place in a shallow casserole dish or loaf pan. Top with marinara. Bake 75 minutes or until the thermometer registers 170 degrees. Cool 10 minutes, then serve.
Heat oven to 350°F. Oil a loaf pan. In a bowl, mash bananas and mix in the maple syrup, canola oil, and vanilla. In a separate bowl sift the dry ingredients together, adding the nuts last. Blend the wet and dry mixtures and pour into the loaf pan. Bake for 42 minutes.
Wash the chicken breasts under cold running water. Pat dry with papper towels. Cut into pieces if desired. Combine the flour, paprika, salt, pepper, thyme and garlic powder in a shallow bowl or dish, such as a pie pan. Coat the chicken with the flour mixture, making sure that it is coated on all sides. Spray a shallow baking dish with vegetable oil spray (PAM). Place the chicken in the baking dish and sprinkle with the minced onion. Mix the two cream soups together in a separate bowl and then spread over the chicken. Sprinkle parsley flakes on top. Bake, uncovered, in a 400°F oven for 25 minutes. Reduce oven heat to 325°F. Remove chicken and cover the dish with foil (or a lid). Bake at 325°F for 1 hour. Uncover the chicken and increase the oven temperature back to 400°F Cook 10 more minutes to crisp the chicken.
In a large skillet or kettle, saute the bacon, garlic, onion, and green pepper for 2 to 3 minutes. Add the sausages and continue to saute until the onion is translucent but not golden. Add the parsley, thyme, lemon pepper, salt and pepper, broth, and Tabasco, and bring to a boil. Reduce heat a little and let boil for 5 minutes. Add the rice, cover, and let simmer for about 20 minutes until the liquid is absorbed and rice is tender but not mushy. Add the cooked shrimp, stir well, and cook until shrimp are just heated through. Serve with tangy coleslaw and Alaskan sourdough cornbread (see recipe #97438). Makes 4 servings.
In a large stockpot, brown ground chuck. When almost done, add onions, garlic, celery, and carrots. Drain meat. Add rest of the ingredients except rice. Bring to a boil and then simmer for about 1 hour. Add the rice (or barley or pasta) and cook until done. Enjoy!
Finely crush 20 cookies; set aside. Coarsely chop 12 cookies; set aside. Melt 3 tablespoons butter. Mix finely crushed cookies and melted butter in bowl. Press firmly on bottom and up sides of a 9-inch pie plate. Bake at 350° for 5 minutes. Cool. Heat chocolate, heavy cream, remaining 3 tablespoons butter and coffee in large saucepan over medium-low heat, stirring until chocolate and butter melt. Remove from heat; stir in coarsely chopped cookies. Refrigerate for 20 minutes. Fold half the whipped topping into chocolate mixture until well blended. Spread into prepared crust; freeze for 4 hours or until firm. Whisk remaining half of whipped topping and chocolate syrup in bowl until well combined. Spread pie with whipped topping mixture; garnish with remaining 8 cookies.
Boil the potatoes in your usually way until tender and then drain. Mash well; do not use any butter or milk. Drain salmon well, combine in bowl with the mashed potato, parsley and lemon rind. Melt butter in a pan, add finely chopped onion, cook until transparent. Add onion, salt and pepper to salmon mixture, mix well. Shape into 8 rissoles (or more depending on size of rissoles). Combine beaten egg and milk and dip rissoles in this mixture, then into the dried breadcrumbs. Fry in deep, hot oil for a few minutes until golden brown; drain on absorbent paper. PLEASE NOTE: Rissoles can be baked on an oiled tray in a moderate oven for 20 minutes or until golden brown, turn rissoles after 10 minutes of cooking time.
In a large skillet, heat the olive oil over medium heat. Add the garlic and cook until softened and golden, then add the tomatoes and cook, stirring, until they begin to break down, about 5 minutes. Stir in the cauliflower and boiling water, lower the heat to medium and cook, stirring occasionally, until the cauliflower is tender, about 30 minutes. Season the cauliflower to taste with salt and pepper and scatter the parsley on top.
Brown ground beef. Add onion and celery and cook till tender but not brown. Add remaining ingredients and simmer uncovered for 30 minutes. Serve on buns.
Put slice of bolonga on hot grill cut with spatula in 3-4 places to allow meat to turn up. Put bread on grill smooth side down,turn meat a couple times and get hot thru completley. With patula put meat on one side of bun lay to side. Add mustard or mayo, cold slice of onion, banana peppers, and tomatoe and lettuce if desired. Put bun together and serve.
Blend ingredients in a blender with a scoop of crushed ice. Strain into cocktail glass(es).
Tuna tostada tacos #recipes ingredients: 1 cup of peas and carrots, 1 jalapeno, de-seeded and diced small, 1 celery stock, diced small, 2 tbl. Chopped cilantro, chopoed small, 1/4 Cup shallots(onion)diced small, 1 roma tomato, diced small, 2 small cans of tuna, drained, 1/4 cup of mayo, cream cheese, and sour cream. 2 tbl. Hot sauce ( I use Valentinas). Mix all ingredients. Top on your hard-shell corn tortilla. Can use cotija or parmesan cheese, or whatever cheese you like. YUMMY! whipped cream cheese is the best. mix all ingredients. place on top of cooked corn tortilla. top with a favorite cheese, and hot sauce. If you don't have store-bought tostada shells, cook corn tortillas in hot oil, till hard on both sides. Home-made are better. serves 6 or more. Can store in fridge.
Cream butter and sugar in large bowl. Add eggs and vanilla; blend well. Combine flour, cocoa, baking soda and salt. Blend into creamed mixture drop by teaspoonful onto ungreased cookie sheet bake at 350° for 10 minutes (Do not over bake. Cookies will be soft. They will puff during baking, flatten upon cooling.) cool on cookie sheet until set, about 1 minute remove to wire rack to cool.
Heat a large pot over medium-high heat. Add the bacon and cook. until crisp, 5 to 7 minutes; remove with a slotted spoon to a paper. towel-lined plate. 1. Add the carrots, celery and onion to the pot. Stir until softened,. about 5 minutes. Add the garlic and cook 1 minute. Drop in the. ham bone and bay leaf. Cover with 8 cups water and 2 teaspoons. salt. Bring to a boil over high heat; reduce heat to medium-low and. simmer for 20 minutes. Stir in the cabbage and simmer 30. minutes. Add the beans and simmer 15 minutes. Stir in the kale. and simmer until soft, but vibrantly green, about 15 minutes. Season with the remaining 1/2 teaspoon salt (or more to taste). Add lots of pepper and a dash of hot sauce or vinegar. Serve with. crumbled bacon on top.
In a medium bowl, mix the beef,t he next 4 seasonings and garlic; combine them well with hands. Add the beaten egg. Mix again. Finally add the bread crumbles; mix all the ingredients thoroughly with your hands. Shape the meat mixture into meatballs with hands. Place them on a shallow baking tray laid with foil. Chill them in the fridge for 30 minutes or 1 hour. Preheat oven to 375°F(190°C). Bake the meatballs for 25 minutes. For spaghetti meatballs: Combine the meatballs with tomato sauce in a large pot. Simmer on low heat for 10 minutes before serving. Serve them with pastas.
Bring chicken broth, coconut milk, curry powder and chili to a simmer in a heavy medium saucepan over medium heat. Add chicken and simmer until chicken is just cooked through, stirring frequently, about 5 minutes. Mix in lime juice. Season with salt and pepper. Divide rice between 4 bowls. Ladle soup over rice. Sprinkle with green onions and cilantro. Pass lime wedges separately. Serve.
Combine all ingredients and during the last 30 minutes, baste ham every 10 minutes with this scrumptious concoction! So yummy and so very simple too!
Boil potatoes until soft. Slip peels off and cube potatoes. Salt and pepper potatoes to taste. Fry bacon until crisp, saving bacon grease. Crumble bacon and set aside. Brown cubed potatoes in bacon grease and set aside. Pour bottle of Ranch Dressing onto an oven safe platter. Pile potatoes on top of dressing. Crumble bacon over potatoes and spread cheddar over potatoes. Broil in oven until cheese melts. Serve as a side or an appetizer.
In a medium saucepan over medium heat, cook frozen raspberries until they begin to release their juices. Add pectin, sugar and salt. Bring to a boil and cook 2 minutes until slightly thickened. Remove from heat and strain. Press down on solids to extract as much liquid as possible; discard solids. Reserve 1/3 cup of jam and cool to room temperature. Fold fresh raspberries into remaining jam and pour into pie crust. In the work bowl of a mixer, combine boiling water with raspberry-flavored gelatin. Stir until gelatin is fully dissolved. Add cream cheese and cooled raspberry jam. Beat with whisk attachment on high until cream cheese is fully incorporated (turn speed up slowly). Scrape down sides of bowl several times. Add heavy cream. Start on medium-low until combined, then whip on high until thick but still pourable. Pour over jam in pie crust. Cover with plastic wrap and refrigerate until set, at least 3 hours. (Pie can be held in refrigerator at this point, up to 2 days.). Whip very cold heavy cream with sugar until very thick. Fill piping bag with star tip with whipped cream. Pipe rosettes in circles to cover entire surface.
Note on cooking time: you may be able to reduce the total amount of time spent cooking if you cook some items concurrently. Prepare aioli (you can do this ahead of time): place mayonnaise, cloves of garlic, fresh sage, olive oil, and fresh lemon juice in a small food processor or blender. Blend until smooth and creamy; set aside. Mix together ground meat, zucchini, beaten egg, sage, vinegar, garlic, salt and pepper. Form into 4 patties and refrigerate on waxed paper until time to cook. Peel sweet potatoes. Using a food processor or mandolin, shave potatoes on the thinnest setting (they should be about as thin as a potato chip). Heat oil to a depth of several inches in a large skillet or use a deep fryer. Cook sweet potato shavings in small batches until they are crisp (about halfway through cooking you may press them against the side of the fryer a little bit to reduce their flat shape). If you wish to bake your chips instead of frying them, place sweet potato shavings in a large plastic bag with several tablespoons of oil (just enough to coat) and shake bag gently until shavings are lightly covered with oil. Place shavings on an oiled baking sheet and bake at 350F for about 20 minutes, then turn chips and bake another 10 minutes or so or until crispy (watch them so they don't burn). Drain on paper toweling, and immediately season with salt and a sprinkling of cayenne pepper. Heat 2 tablespoons butter and 1 tablespoon of oil in a large skillet. Cook onion slices over medium-low heat until caramelized; keep warm until needed. Grill patties over medium-hot coals (make sure to use a fine mesh grate and oil it thoroughly to reduce sticking) or cook in a large skillet or griddle for 7-8 minutes per side or until cooked through. Plate burgers on toasted kaiser rolls with sage aioli, grilled onions, and a few sweet potato chips (or may have chips on the side). Using cheese on your burgers is optional, but I would recommend a sharp cheddar if you go with that. Any extra aioli may be refrigerated and used as a dip for crudites, cooked vegetables, etc.
I puree the cottage cheese before mixing in other ingredients because I like a smooth pastry but it isn't necessary. Mix the flour and butter in a food processor until the butter is the size of peas. Add the cottage cheese and continue mixing to form a ball. Let it rest in the fridge for half an hour and then roll out like pie crust. Line the pot pie container with crust, fill with filling, cover with a top crust sealing the edges, cut slits in top for steam to escape and bake @ 375 degrees until browned.