HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 350° F; lightly oil two 8-1/2 x 4-1/2" loaf pans. In a large bowl, combine the beef,pork, eggs, bread crumbs, onion, green and red bell peppers, 2 tablespoons Worcestershire sauce, cracked peppercorns and salt just until well blended; do not over mix. Divide the meat mix in half, shape into 2 loaves, and place in the prepared loaf pans. bake for 50-60 minutes, or until the internal temperature taken with an instant-read thermometer is 155°F. In a small bowl, stir the ketchup, brown sugar, mustard and the remaining 1/2 teaspoon of Worcestershire sauce. brush the meatloaf with the ketchup mixture and bake for 10 minutes longer. Remove meatloaf from oven and let stand for 10 minute before serving.
Set oven to 350 degrees. In a large skillet, fry hash browns according to package directions; remove and set aside. In a large bowl beat eggs with milk; add chopped onion and green pepper, then season with salt and pepper. Pour the mixture into the same skillet; cook over medium heat, stirring occasionally, until eggs are set; remove from heat. Add the cooked hash browns and sausage; mix gently. Place about 3/4 cup filling on each tortilla; top with 1/4 cup cheese. Roll up, and place on a greased baking sheet. Bake, uncovered for 15-20 minutes, or until heated through. Serve with salsa if desired.
Preheat the oven to 350 degrees F. With an electric mixer, cream the butter, sugar, vanilla, and salt until smooth. Scrape the bowl with a spatula. Turn the mixer on low and add the flour a little at a time, until it is just combined. Line your cookie sheets with parchment paper. Roll the dough into 1 oz. balls-about 1 1/2 tablespoons. Place them on the cookie sheets and make a deep indention in each cookie, with your thumb. Press any cracks back into place. Bake for approximately 20 minutes. It will look like the craters have disappeared, but when the cookies cool, they'll be back! Scoop the Dulce de Leche into a quart-size freezer bag. Microwave it for 30-60 seconds until thin, like melted peanut butter. The bag may be hot, so wrap it in a small towel. Snip a hole in the corner of the bag and squeeze about 1 1/2 teaspoons of caramel into the centers of 24 cookies. Tap the cookies gently to help the caramel fill in the entire indention. While the caramel is still a little tacky, sprinkle each cookie with course sea salt. Repeat this process with melted Nutella and the remaining 24 cookies. Allow the Dulce de Leche and Nutella to cool for a little while before serving, so the centers can set. *You could put them in the refrigerator to speed this up!
Preheat oven at 400°F. In a medium bowl, mix Simply Potatoes Hashbrowns with 4 tablespoons of olive oil, salt and lemon pepper. Mix well making sure the potatoes are coated with oil. Spray a non-stick 12 cup- muffin tin with cooking spray. Carefully arrange hashbrowns evenly in each muffin cup, pressing the sides and forming a small well in the center. Bake at 400F for 20-25 minutes, until they start to brown lightly. Set aside. Reset the over to 375°F. In the mean time, squeeze water out of t he spinach and saute in remaining 1 tbsp of olive oil, until most of the liquid has evaporated, about 6-8 minutes. Add sundried tomatoes, a pinch of salt and a pinch of garlic powder. Cook at medium heat for an additional 2 minutes. Set aside. In a small bowl, combine goat cheese and milk and mix well until smooth and creamy. In a medium size bowl, beat the eggs with a pinch of salt. Add goat cheese and spinach-sundried tomato mixture. Mix well. Fill the potato cups with the egg mixture and bake at 400F for 15 minutes. Let cool slightly before un molding. Un mold carefully using a butter knife around the sides of the nests.
In large bowl mix all the ingredients together. Roll mixture out on wax paper. Using a round cookie cutter cut out circles. Make a small hole in the middle of each cut out. Let dry 4-6 hours or over night turning often to dry both sides. Hang in trees and bushes using soft yarn or thread that birds can use in the spring to line their nests.
Saute onion in butter until soft. Combine other ingredients and bring to a simmer. Simmer for 5 minutes and serve.
Preheat oven to 350 degrees. Beat cake mix, butter and 2 eggs at medium speed until smooth and pour into greased 13X9 pan. Beat remaining 2 eggs, cream cheese and 1 cup powdered sugar at medium speed until smooth. Pour over cake batter. Sprinkle evenly with pecans and chocolate chips. Bake at 350 degrees for 30-40 minutes or until knife blade in center comes out clean. Cool cake completely then sprinkle with remaining 1/4 cup powedered sugar. (In my variation of this I leave off this powdered sugar and melt some of the milk chocolate chips in a small platic storage bag with a bit of shortening in the microwave, mash to mix then cut corner off and drizzle over the top of the cake after i have it cut into squares.).
1. Heat oven to 350A°F. Spray 13x9-inch pan with cooking spray. In medium bowl, mix cracker crumbs, pecans, brown sugar and butter. Press evenly in bottom of pan. 2. Arrange peaches on crust. Sprinkle with cinnamon-sugar. In medium bowl, mix Bisquick mix, granulated sugar and milk; pour over peaches. 3. Bake 45 to 50 minutes or until golden. Serve warm.
Presoak lentils & mung beans overnight, rinse & strain Presoak dried mushrooms until soft (30 minutes) in purified water Peel & crush garlic - wait 10 minutes - cut into small pieces In a big pot, lightly saute onions, leeks and garlic in olive oil Add water from mushrooms + some to make up 2 litres Add garlic & all remaining ingredients. Cook at slight boil (active simmer) for 2 hours, stirring occasionally. Season to taste.
Preheat oven to 350°F. Mix spice paste in a small bowl. Wash Chicken, pat dry. Rub chicken with spice paste, refrigerate 30 minutes, 60 is better. In a dutch oven heat remaining Oil over medium heat. Fry Chorizo'til crisp, remove, dry on paper towel. Add Chicken, skin side down, brown well on all sides. Remove, drain on paper towel. Make a sofrito, saute the Onion, Garlic, Bell Pepper, and Bay leaves'til they are almost disolved. Remove bay leaves. Stir in Rice, coat well with sofrito. Add Tomatoes and Stock. Season with salt and pepper. Place Chorizo and Chicken on top of rice mixture. Bring to a boil, simmer 5 minutes. Cover pot, transfer to oven. Bake 20 minutes'til rice is done and has absorbed the liquid. ---SalsaVerde---. Puree all salsa ingredients'til smooth. Garnish Arroz con Pollo with Salsa Verde and Green Olives just before serving.
Cut steak into 1/4-inch strips. Coat with salt and pepper. Drop into the bottom of a crock pot with onion. Mix garlic salt, Worcestershire sauce, bouillon, and catsup. Pour over the meat. Cover and cook on low for 6 to 8 hours or until tender. Turn control to high. Add wine and mushrooms. Dissolve flour in small amount of water. Add to meat mixture, stirring until blended. Cook on high for 15 minutes or until slightly thickened. Stir in sour cream; turn off heat. Serve with rice or noodles.
In a bowl place the chicken, pepperoni, half the garlic, sage, salt and pepper. Mix together and form into 4 equal sized patties. In large skillet, over medium heat, fry patties until desired doneness. Meanwhile, combine the mayo, lemon zest, herb mixture, the other half of garlic, salt and pepper. Place cheese on top of each burger and let melt. Divide the mayo dressing among the 4 bun bottoms. Place a patty on top, along with the lettuce and tomato, if using. Serve.
Heat bacon drippings or oil in a large skillet over medium-hi heat; add ground beef and onion and cook and stir, breaking meat into small crumbs, until meat and onions have browned, about 7 minutes. Push meat to side of pan and drain off all but 1 1/2 tablespoons pan drippings; return to low heat and whisk flour into pan drippings until smooth. Slowly add milk and stir until smooth. Move meat back into center of pan and stir to coat with gravy; cook until thickened, season with salt and pepper to taste and serve over split baking powder biscuits, toast or corn bread or over mashed potatoes.
Mix first four ingredients in a bowl. Place pork chops in a baking dish. Spoon the sauce over the chops and bake at 350 for 1 hour,covered,bake uncovered for 30 more minutes.
stir together wine and schnapps. add 1/8 cup sugar and stir well. taste! if not sweet enough add rest of sugar. add to large pitcher with peaches. serve over ice.
Trim sugar snap peas. Peel and slice carrots into 1/2-inch (1 cm) thick diagonal slices. Cut asparagus, squash and zucchini diagonally in half. Set vegetables aside separately. In large saucepan of boiling salted water, blanch carrots for 1 minute. Add peas and asparagus; blanch for 1 minute. Using slotted spoon, transfer vegetables to large bowl of ice water to chill; drain and set aside. (Make-ahead: Wrap in towel then plastic bag; refrigerate for up to 24 hours.). In large skillet, melt butter over medium-high heat; saute shallots just until softened, about 1 minute. Add squash and zucchini; saute until slightly softened and golden, about 4 minutes. Add blanched vegetables and thyme; saute until hot and glossy, about 3 minutes.
Slice tofu into about half inch slices. Place on nonstick baking tray so they are pretty crowded. Pour over them the yummy soy sauce. marinade. No need to pre-marinate. (I MARINATED IN THE REFRIGERATOR APPROX 75MIN). Bake for about 1/2 hour at 400. degrees F. (I BAKE 350° - 30MIN ONLY). Its crunchy on the outside and soft on the inside and delicious.
For Pork Filling: In a dutch oven or soup pot, Boil together 1/4 cup water, 2 lbs. pork,{ break it up } 1/2 cup chopped onion,1/2 teaspoons pepper,1 teaspoons salt,2 teaspoons allspice, 1 teaspoons nutmeg, 1/2 teaspoons ground cloves. Boil together till pork is cooked { no longer pink} & water is absorbed. ADD COOLED MASHED POTATOES. MIX TOGETHER. While pork is cooking, MAKE CRUST: Mix flour & salt together. Blend in Crisco with a pastry blender or a fork. {I use a fork}. Blend till crumbly {pea size}. Mix in ICE COLD water till dough forms. Cut in half evenly. ROLL out each piece on a WELL FLOURED surface. Place one crust in a 9" pie pan. Fill with 1/2 of pork mixture. Place other crust on top of filled pie. Pinch edges all the way around to seal crust. Brush egg wash on top of crust. BAKE 400* about 30 minutes or till golden brown.
Cut bologna in pieces to fit in jar. Add garlic cloves,Pack tight. Heat remaining ingredients until hot. Fill jar with liquid ingredients. Put lid on and refrigerate. Should be ready the next day,the longer you wait,the better it is.
Preheat oven to 400°. To begin, combine the ground beef, breadcrumbs, onions, and salt in a bowl. For this step, it's best to use your hands to work all the ingredients together. Next, line a 9-by-13-inch baking sheet with parchment paper, then gently press the meat onto it in an even layer. Not only does the parchment paper prevent the beef from sticking to the pan, but it also makes cleanup easier. Bake the giant patty for 30 minutes. Then, lay the cheese of your choice over the beef. Do your best to ensure every inch is covered. Once you're satisfied with how it looks, stick the whole thing back in the oven for about 2 minutes or until the cheese is melted to your satisfaction. Slice into 2-inch squares, then carefully place them into their buns. Lastly, top with your favorite condiments and serve!
Preheat oven to 350 degrees. Place fillet in a shallow pie pan or casserole dish with wine, melted butter and garlic. Bake until fish is flakey (about 10 t0 15 minutes). Remove from oven and top with salsa and cheese. Broil in oven until cheese is golden brown. Garnish with green onions.
Make marinade by mixing together mustard, honey, and lemon juice. Add chicken breasts and refrigerate for two hours. Preheat oven to 350 degrees F. Heat a small amount of oil (canola or vegetable) in a skillet and add chicken breasts, discarding marinade. Cook chicken a few minutes on each side. Set aside. Scrape out most of the juices from the pan, and add mushrooms. Saute mushrooms until tender (a few minutes). Assemble chicken in a large baking dish: chicken, then bacon, then mushrooms, then cheese. Bake at 350 degrees F for about 20 minutes, until chicken is cooked through. Sprinkle with chopped parsley before serving.
In a pot big enough to hold 20 lbs. (roaster or dutch oven is one way to do it), heat 1/8 inch of oil (if your crawfish tails don't have much 'fat' on them, you might wish to add a little more oil). Fry crawfish in the oil, one layer at a time, until they become crusty, but not brown. Remove the crawfish from the oil and drain on paper towels. Once all of the crawfish are fried, add the onion and peppers to the oil and saute' them until they are clear. You can add more oil if you need to. Return the crawfish tails to the pot with the onions and peppers. Add the flour, slowly, stirring until smooth and adding more oil if needed to help make the mixture smooth. Gradually add water until mixture becomes like a stew consistency. Stir in shallots, parsley and seasonings and bring mixture to a boil, stirring constantly to prevent sticking. Boil rapidly for 10 minutes. Turn off, cool slightly and serve OR if you are serving it later, after it has cooled, place it in the refrigerator and reheat before serving. Serve over rice.
place all ingredients in a big pot and cover with water. simmer on low for at least one hour. Drain and serve.
In a large saucepan, saute shallots t in olive oil. Add wine and cook over low heat for 2 minutes. Add heavy cream, minced garlic, paprika, Cajun Creole Seasoning, lemon pepper, parsley flakes and cayenne pepper. Cook on low heat for 3 minutes. Remove from heat and fold in parmesan cheese. Fold in lump crabmeat. Let crabmeat mixture chill for 1 hour. Butterfly shrimp. Place on lined baking sheet. Place 1 teaspoon of crabmeat mix on each shrimp. Fan tail over mix. Bake at 400 degree oven for 4 minutes.
Put ground meat in mixing bowl (I've found that it's easiest to form the ground meat into the shape of the bowl). Add the egg, and spread a thin layer of bread crumbs (enough to JUST cover the meat). Do the same with all of the rest of the seasonings (season salt, garlic, onion, parsley, McCormick Seasoning). Be sure to only put a LIGHT layer of spices. (You can always add a little more if you need to). I don't measure my BBQ sauce or the Ranch Dressing, but I only pour enough to make a straight line across the bowl (If I had to measure I'd say MAYBE an eighth of a cup). Add your tobasco, and mix all together. If your mixture isn't quite firm enough, add a little more bread crumbs). Your mixture should be a little moist, but not so that it sticks to your hands. Form into pattys and throw on the grill. Cook to desired temperature I normally let mine on med for about 15 minutes and they are thoroughally cooked and just right.
Pour the port into a large, heatproof jug. Rub the lemon with the sugar llumps, then squeeze the lemon juice and strain it. Mix the sugar and lemon juice with the port, and add the boiling water. Cover the jug until the liquid has cooled a bit, then serve in glasses with a scrap of grated nutmeg.
Put chicken in a ziptop bag and add dressing. Marinate in refrigerator 2-6 hours, turning bag occasionally to coat. In a medium saucepan, bring broth to a boil. Add uncooked rice. Return to boil; reduce heat. Cover and simmer 40 minutes. Stir broccoli and scallions into rice. Cover and simmer about 5 minutes or until rice is tender and most of the liquid is absorbed. Meanwhile, drain chicken, discarding marinade. In a nonstick ovenproof skillet, heat oil over medium heat. Add chicken; cook 10 minutes, turning once, or until no longer pink at centers. Heat broiler. Lay basil leaves on breast halves in skillet. Arrange tomato slices over basil leaves, overlapping as necessary. Top each with a half-slice of cheese. Broil 3-4 inches from heat about 1 minutes or until cheese is melted. Serve with rice and broccoli.
Combine the water, sugar and star anise pods in a medium saucepan. Stir over medium heat until the sugar dissolves. Simmer the liquid until it is reduced to a generous 1 cup. This will take about 15 minutes. Remove pan from heat and stir in the orange blossom flower water. Remove star anise and set aside. Cover liquid and chill until cold. Use a sharp knife and cut off the orange peel and white pith. Slice oranges crosswise into 1/3" rounds. Set the oranges slices on a platter and pour the syrup over them. Garnish with the fresh mint. (If desired, garnish the fruit with the star anise that was set aside).
Preheat oven to 350 degrees. Place roast in a large roasting pan. Combine soup mix, broth and beer in a bowl and stir until soup mix is dissolved. Pour over roast and place onions around it. Bake for 2 to 3 hours, basting frequently, or until beef is tender and looks stringy when pulled with a fork. If roast starts getting too crispy, cover pan with foil or lid. Slice meat thinly and serve on rolls. Serve juices in individual cups or bowls to dip sandwiches into.
Mix first six ingredients, add shrimp and marinate. Place seven shrimp on each skewer and grill until bright pink. Serve with linguine, sauteed snowpeas and chopped tomatoes for a super summer dinner.
Soak wooden skewers for about an hour. Cut flank steak into half inch strips going with the grain. They will be long so you can cut those in half. Put cut up flank into a bowl or reseal able plastic freezer bag; add marinade and let soak about an hour or two. Skewer meat. You can also add vegetables or peppers to any extra skewers. Spray vegetables with a little oil. Preheat grill on medium heat. Cook for about 8-10 minutes on each side or until they get good grill marks. I always taste test them. :P be sure to let them cool down a little if you decide to do the taste test. They should have no pink and have kind of soft beef jerky like chew. Oh gosh they are so good! Enjoy!
Preheat oven to 400°. If using unsalted butter, heat in a small saucepan over medium, skimming off white foam that rises to the surface, until butter is melted and milk solids have settled to the bottom of the pan. Spoon clear (clarified) butter into a small bowl. Discard milk solids. Heat 1 Tbsp. clarified butter (or ghee) in a medium skillet, preferably ovenproof nonstick or cast iron (you will need to cover it; use a baking sheet if you don't have a lid), over medium-high and add half of potatoes, tossing to separate slices and coat in butter. Cook, tossing often, until some of the slices are browned around the edges, about 5 minutes. Transfer to a large bowl. Repeat with another 1 Tbsp. butter and remaining potatoes; transfer to same bowl. Let cool slightly. Arrange some potato slices in an overlapping pattern in a single layer in bottom of skillet. Season with salt and pepper and drizzle with some of the remaining clarified butter. Repeat with remaining potatoes, building a layer at a time, seasoning with salt and pepper and drizzling with clarified butter as you go. When you are finished layering the potatoes, pour any remaining clarified butter over top and cover skillet. Cook potatoes over low heat until barely tender, 10-15 minutes. Uncover skillet and transfer to oven. Bake until potatoes are very tender in the middle (if you have a cake tester, that's a good way to check, or use the tip of a paring knife) and browned and crisp around the edges, 25-30 minutes. Let cool slightly. Slide a rubber spatula underneath potato cake to loosen, then invert onto a platter. Season with more salt.
Rinse split peas well. Heat peas and water to boiling. Boil uncovered for 2 minutes; remove from heat. Cover and let stand for 1 hour. Stir in onions, celery, bay leaves, bouillon cubes, salt, pepper, garlic powder and oregano leaves. Mix well. Add ham bone. Heat to a boiling; reduce heat, cover and simmer for 1 1/2 hours; stirring occasionally. Remove ham bone and bay leaves. Stir in ham and carrots. Heat to a boiling; reduce heat, cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency; stirring occasionally.
Melt butter in large, leavy pot over medium-high heat. Add carrots and next 6 ingredients and saute until vegetables are softened, about 10 minutes. Discard bay leaf. Transfer mixture to processor and blend until smooth. Return mixture to pot. Add stock and all remaining ingredients. Boil soup over medium-high head to blend flavours, about 15 minutes. Cool slightly. Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper. Bring soup to simmer. Divide among serving bowls, and sprinkle with roasted Pumpkin seeds that have been hulled or roasted peanuts. This is so very yummy!
Combine chicken through celery in a bowl. Mix dressing ingredients. Pour over chicken mixture. Toss to coat. Serve!
Preheat the oven to 350 degrees F. In a 9 inch cast iron skillet, melt the butter over low heat. Stir in the brown sugar and cook, stirring, until the mixture is smooth and bubbling, about 3-4 minutes. Remove the pan from the heat and arrange the blueberries evenly over the brown sugar mixture. Scatter the lime zest over the blueberries. . Sift the flour, baking powder and salt together in a small bowl, set aside. Mix buttermilk with baking soda and stir to combine (may foam up), set aside. In a large bowl, beat the butter until creamy using a medium speed on your mixer, about 30 seconds. Add the sugar and continue to beat until the mixture is light in texture, about 2-3 minutes. Beat in the eggs, one at a time. Beat in the vanilla and white chocolate. On low speed, beat in half the flour mixture until just combined. Scrape down the bowl and beat in the buttermilk. Beat in the remaining flour mixture until just combined. Spoon batter over the topping in the cake pan, spreading it evenly over the berries until they are completely covered. Bake until a toothpick inserted into the center of the cake comes out clean, 45-50 minutes. Cool in the pan on a wire rack for about 5 minutes. Run a knife around the edge of the cake to release it from the sides of the pan. Invert a serving plate over the cake and turn the cake out onto the plate. Let cool 30 minutes before serving plain or with a scoop of vanilla ice cream.
Mix all together, except ginger ale. Just before serving, add the chilled ginger ale. This was served by Mrs. Pat Nixon at the White House.
For the syrup, mix all ingredients in a saucepan; heat to boiling. Keep warm over low heat. For the pancakes; mix the first 7 ingredients in a large bowl. In another bowl mix the eggs, water, buttermilk, melted butter and brown sugar; add to the dry ingredients; mix well to combine. Grease a griddle with butter. Drop about 1/3 cup pancake batter onto the griddle; cook the pancakes turing once until done. Serve with warm syrup.
Combine dry ingredients in a small saucepan. Grate chocolate into mixture, make a well. Mix in chocolate milk with wisk. Heat on a low medium for 5-10 minutes, stirring constantly until desired thickness is reached. pour quickly into two small ramekins or bowls, try not to scrape the sides too much or you'll get small chunks in the middle of the pudding. chill or eat warm.
In a shallow baking dish arrange the slices of bread in a single layer. Sprinkle lightly with salt and pepper. Sprinkle the cheese over the bread. Combine the milk and eggs in a bowl, stir until blended and pour over the bread and cheese. Cover and put in the fridge for 6 hours. Do not preheat the oven. Place the chilled baking dish in oven and set at 350°F Turn on the oven and bake for about 1 hour or until the custard is puffy and lightly golden. Variation: Omit the cheese and substitute thinly sliced ham and apple slices.
Pour chicken stock into roaster or whatever baking dish you are using. Liberally cover the chicken in Cavender's Greek Seasoning. Place chick in the roaster/dish with the chicken broth. Cover the chicken with a lid or aluminum foil. Cook in the oven at 350 degrees F for 3 hours. 2 hours of cook-time is acceptable, but the meat will literally fall off the bone after 3. Enjoy!