HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease the bottom of 8 x 8 baking dish with butter. Sprinkle cheese on bottom of pan. Mix together eggs and cream and whatever else you want to dump inches. Pour over cheese. Bake uncovered at 400 for 15 minutes. Lower temp to 350 and bake another 30 minutes. Let cool for 10 minutes before slicing. ALTERNATE DIRECTIONS: Mix all the ingredients together and pour into lightly buttered pan. Bake as above.
1. Heat olive oil in skillet, add onions, dill, salt and pepper, heat for about 5 minutes, just to soften onions and mix flavors. Remove from heat and let cool for a couple minutes. 2. Mix all the rest of the ingredients together ecxept for Lumpia wrappers, and vegetable oil. 3. To assemble -- 4. Lay out your wrappers, note: keep moist not sopping wet, but they are very fragile when dried out. We like to use a spray bottle just for these. Use about 2 Tblspns. of mixture, place about an inch from one end, spread out evenly, don't go all the way to the sides, you will need to fold them. Now roll up towards the center, fold in the sides, and continue until done, use an eggwash to seal. .5. Heat vegetable oil in skillet at about 350 put in your rolls, and let cook for about 5 minutes, or until golden brown, roll over and make sure golden all over, don't burn. 6. remove from oil and dry on paper towels. serve. 7. Enjoy!
Preheat oven to 375. Cut top off green pepper, (a v- shaped cutter makes this a nice presentation.) remove stem, discard membrane& seeds. Reserve bottom of pepper (to serve pizza sauce in later). Chop the top of the pepper to make 1/4 of a cup. Chop onion. Cook& stir ground beef, green pepper, onion and garlic in skillet over med-high heat until meat is no longer pink. Remove from heat& drain. Shred mozzarella cheese, combine meat mixture& cheese, 1/4 cup of the pizza sauce, Italian seasoning& salt. To assemble the ring: Unroll crescent dough, separate into 16 triangles. Arrange triangles in a circle on a round baking/pizza pan, with wide ends of triangles overlapping in the centre& the points of the dough towards the outside. (there should be a 5 inch/ 12. 5 cm) diameter in the centre of pan. Scoop meat mixture evenly onto widest end of each triangle. Bring points of triangles up over meat filling and tuck under the wide ends of the dough at the centre of the ring. (Filling will not be completely covered.) Bake 20-25 minutes or until golden brown. Grate fresh parmesan cheese over top with cheese grater. Heat remaining pizza sauce and fill green pepper bottom, place in center of the ring. To serve, cut into wedges& serve with the pizza sauce.
In small bowl dissolve instant coffeee in hot water. Beat butter at medium speed in a mixing bowl until creamy. Add gradually powdered sugar, kahlua and hot coffee mixture. You can add more kahlua if you want a stronger coffee flavor frosting. makes frosting for 1 9X13 cake.
Combine flour, salt and pepper. Coat ribs with flour mixture. In large skillet, brown ribs on all sides in butter. Transfer to slow cooker. In same skillet, combine beef broth, onion, brown sugar, vinegar, ketchup, Worcestershire sauce, chili sauce, garlic, chili powder and corn syrup. Mix well. Heat to boiling. Pour over ribs. Cover and cook on low 9-10 hours. Remove from slow cooker and allow to cool. Place in freezer bag. Label and freeze. To serve: thaw. Heat until hot and bubbly.
In a large skillet, brown the ground beef, onion, and celery, in the shortening. (I used 85% ground chuck for this recipe, so I didn't have to add any shortening, when cooking the beef and vegetables). Drain off the excess grease. Season the cooked beef and vegetables, with the spices. Stir in the tomato soup. Cover skillet, and simmer to blend flavors. (I simmered mine for for 30 minutes; stirring frequently.). Serve sloppy joes on hamburger buns topped with some shredded cheddar cheese, if desired. Note: I thought the sloppy joes tasted even better reheated the next day. You could really taste the chili powder in the sloppy joes a bit more.
Combine steak in Crock Pot with beef broth, soy sauce, ginger and onion. Cover and cook on low for 5 to 7 hours. Turn control to high. Stir in cornstarch that has been dissolved in the 2 tablespoons cold water. Cook on high for 15 minutes or until thickened. During last 5 minutes of cooking time, add the water chestnuts, bamboo shoots, bean sprouts and pea pods. Serve over hot cooked rice.
Whisk eggs and cream cheese lightly with a fork. Don't worry about cream cheese chunks; they will melt when heated. Saute onion in the olive oil over medium heat. Add the garlic and shrimp; saute for about 4 minutes or until shrimp is just done. Add spinach to the pan and let cook until just wilted and warm. Remove from pan and set aside. Cook bacon in a skillet or saute pan slowly over low heat until crisp. Remove from the pan and set aside on a paper towel lined plate to cool; crumble bacon. Add Simply Potatoes Shredded Hash Browns to the bacon pan and cook until browned, stirring occasionally to keep potatoes from forming together. Add the whisked egg and cream cheese to the pan and let set partially. Fold in cooked shrimp mixture and the crumbled bacon. Gently push eggs around the the pan to incorporate the potatoes until eggs are cooked through. Garnish with feta cheese and fresh diced tomato; season with salt and pepper to taste and serve. Note: You don't need much salt if you use the feta!
Mix brown sugar and margarine (butter) in small microwave cooking dish. Heat slowly until well mixed together (stir every minute). After the brown sugar is well mixed, let cool for a couple minutes and add the catsup to the brown sugar and margarine (butter). Place elk steaks on broiler pan; cot the top side of elk steaks. Be sure to preheat the broiler oven and then place in closed oven for about 4-5 minutes, depending on how you like the steak (rare, medium-rare, medium, medium-well, or well). I think it is better to cook them for shorter period for tenderness. After one side is cooked to satisfaction, turn and coat other side and repeat. Then eat and enjoy.
Served with warmed Pita bread. This is the easiest and the tastiest starter you could ever make. Put all of the ingredients into a blender and pulse for 20 seconds. Scoop into a small bowl and put into the fridge until ready to serve.
Place the pork chops between 2 sheets of wax paper. Pound to 1/4-inch thickness using the smooth side of a meat mallet. Season chops with salt & pepper. Spray large nonstick skillet with nonstick spray, and set over medium-high heat. Add chops and cook until browned, about 2 min on each side. Transfer to plate and keep warm. Add broth to skillet, scraping up any browned bits from the bottom of the pan. Stir in onion powder and spinach. Reduce heat and simmer, covered, about 1 minute. Stir in cream and paprika; cook until heated through, about 30 seconds (do not let boil). Slip the pork chops and any accumlutated juices into the sauce, stirring well until blended. 6 Points plus yields 1 chop and 1/3 cup sauce with spinach. Yields 4 points on old WW points plan.
Preheat oven to 375°F. In a medium bowl, with electric mixer, cream butter and sugars together until light and fluffy. Add eggs and vanilla and beat until just combined. Set aside. Sift together flour, soda, and salt. Add milk to the butter mixture and then add the flour mixture. Mix until just combined. In another bowl, combine nuts, cherries, and white chocolate. Then add to batter, stirring only to blend. Drop by heaping tablespoons onto a greased cookie sheet, 2 inches apart. Bake for approximately 11 to 13 minutes. Cool on wire rack.
1. Cut up the tofu into chunks and put into a dish suitable for steaming. 2. Mix the beaten egg and seasoning ingredients with the tofu chunks. 3. Remove the egg white from the salted egg and leave the egg yolk. Chop this egg yolk into pieces and spread over the top of the tofu mixture. 4. Make a slit down the length of the red chilli. Slice the chilli in a tangential fashion after removing the stalk and seeds. Spread chilli over the top of the tofu mixture. 5. Steam for 10 minutes. 6. Scatter chopped spring onion over the steamed tofu.
For Turkey Burgers: In a medium bowl, mix together all ingredients for burgers. Wet hands to prevent sticking and shape into 4 patties. Place burgers on hot oiled grill for 5 to 6 minutes per side or until done.
Spray 9 x 13 pan with cooking spray. Preheat oven to 350°F. In a large bowl mix all ingredients together. Batter will be stiff. Spread in prepared pan. Bake 30 minutes. Cool and cut into 1-inch squares.
Prepare gravy as per directions on envelope, reserve. Salt and pepper each breast on both sides. Melt butter and oil in a skillet, brown breasts on both sides until well browned (approximately 3 minutes each side). Cook in oven (350°F) for approximately 10 minutes (for small breasts) and for medium-rare. Meanwhile, in same skillet, add leeks, saute until tender. Add vinegar, orange juice, orange zests, wine, cranberries and honey. Bring to a good simmer and reduce for a few minutes. Incorporate gravy, mix well and cook for one more minute. Add salt and pepper to taste. Cut each breast in thin slices crosswise. Fan slices on each plate. Spoon sauce over duck.
Preheat oven to 350°F Line 13x9-inch baking pan with foil, overlapping the sides of the pan with foil to allow easy removal of the bars later. Grease foil lining. Mix flour, brown sugar and 1/4 cup of the sugar. Cut in butter until mixture resembles coarse crumbs. Stir in oats and pecans. Reserve 1 cup of the oat mixture. Press remaining mixture onto bottom of pan. Bake 15 minute. Beat cream cheese, remaining 1/2 cup sugar, eggs, pumpkin and pumpkin pie spice until well blended. Pour over crust; sprinkle with reserved crumb mixture. Bake 25 minute Lift from pan using foil handles; cool completely.
Heat oven to 325 degrees. Line a 20 x 14 baking sheet without sides with parchment paper. Mix flour, salt and baking soda together in a medium sized bowl. Set aside. With electric mixer, mix butter and sugars until thoroughly blended. Mix in Nutella, egg, yolk and vanilla extract. Add dry ingredients; mix until just combined. Stir in chips. Form 1/4 cup dough into ball. Holding ball using fingertips of both hands, pull into two equal halves. Rotate halves 90 degrees and with jagged surfaces exposed, join halves together at their base, again forming a single cookie, being careful not to smooth dough's uneven surface. Place formed dough onto sheet, about nine balls per sheet. (Smaller cookie sheets can be used but fewer cookies can be baked at one time and the time may need to be adjusted). Bake until cookies are light golden brown and outer edges start to harden, yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). (Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on sheets. Store in an airtight container. NOTE: I used a large cookie scoop to portion out the dough instead of shaping it by hand as described above. The cookies came out a little smaller than the giant 1/4 cup size, but they still looked great. They will deflate a little as they cool so keep that in mind when determining baking time. I baked mine for the full 18 minutes, or just until the centers were soft but not squishy. The cookie scoop method yielded 17 large cookies.
Mix together hash browns, cream of chicken sop, sour cream, cheese, onions, salt, pepper, and 1/2 cup melted butter. Spread mixture into 13X9 inch baking dish. Combine the remaining melted butter and crushed conrn flakes and top mixture evenly. Bake at 350 degrees for 1 hour. Serves 8.
In a 10 Inch skillet, cook beef and onion over medium heat until no longer pink, drain off fat. Stir in Tomato Sauce, water, garlic, basil, oregano, and noodles. Heat to boiling, stirring often. Reduce heat to low, cover, and simmer 10 minutes or so. In a small bowl mix together cheese, egg, parsley, and pepper. Spoon cheese topping in 5 mounds around the edge of the skillet and one in the center. Cover and simmer 15 minutes longer!
Preheat oven to 350. Cream butter, sugar, and vanilla until fluffy. Blend flour and salt, stir into creamed mixture. If dough is soft, chill until firm enough to shape. With fingers, shape a rounded teaspoonful of dough around each pecan half to form 1" balls. Beat egg white with water with a fork. Dip dough in egg white mixture, then in coconut. Bake on lightly greased baking sheet 15-18 minutes. Cookies store well in tightly covered container.
Chop eggplant first, and sprinkle the eggplant pieces with 1 teaspoons of the salt. Set this aside to sit while you chop the other veggies. After about 15-20 minutes, place the salted eggplant in a colander and rinse it under cool water to remove the salt and bitter juices. Pat dry with a paper towel. Preheat the oven to 400°F Heat the olive oil in a large pan on medium heat. Add the chopped onion and carrot and mix into the oil. Add the garlic. Saute for 3-4 minutes. Add the Italian seasoning. Add the zucchini, and saute another 2 minutes. Add the eggplant, saute another 2 minutes, and then add the tomatoes. Remove from heat. Season the vegetable mixture in the pan with the remaining salt and pepper. Whisk the egg, add it to the pan and mix this through the veggies, along with 1 Tb. of the parmesan cheese and the optional 1/2 cup of TVP. Pour the veggie mixture from the pan into a casserole dish, and top off with the remaining 1 Tb. cheese and the breadcrumbs. Cover the dish with foil or a lid, and bake for 20 minutes. Uncover and bake for an additional 10 minutes, or until nicely browned.
Rub salt and pepper over beef. Mix together all marinade ingredients in glass or ceramic bowl large enough to accommodate the beef. Add the beef and coat on all sides with the marinade, cover, and refrigerate 12 to 24 hours, turning the beef occasionally. Remove beef from marinade and pat dry with paper towels. Strain and reserve marinade. Heat oil in large Dutch oven. Add bacon; cook until transparent. Add beef and brown on all sides. Drain off fat. Pour warm brandy over beef and ignite; allow flames to die down. Add remaining braising ingredients; cover pan. Bake in 350 degree F oven for 3 hours, occasionally basting with reserved marinade. While meat is roasting, prepare vegetables. During the last hour of braising, add onions and carrots to Dutch oven. When meat and vegetables are tender, remove from oven and place on preheated platter. Surround with onions and carrots. Garnish with parsley and keep warm. Strain sauce through a sieve, skimming off any fat. Make a medium to dark roux with the flour and butter. Thicken pan sauce with all or part of the roux. Stir and heat to boiling 1 to 2 minutes. Add Madeira and cognac. Adjust seasonings. Spoon some sauce over meat; serve remaining sauce on the side.
Mix shrimp, mayonnaise, horseradish, dill, cayenne, and lemon pepper. Let stand in the refrigerator 3 hours or overnight. Serve on toast or crisp bread. Garnish with red onion, lemon, dill, cherry tomatoes or caviar.
Preheat oven to 350 degrees F (175 degrees C) . Crumble cookies into a 9x9 inch pan and set aside . In a medium bowl, whip cream and set aside . In a large bowl, mix together sour cream, sugar, salt, and flour . Add eggs and vanilla; stir until thoroughly combined . Pour mixture into graham cracker crust. Bake in preheated oven for 40-45 minutes , until firm . Spoon pie filling over top immediately . Allow to cool slightly, then refrigerate at least 4 hours before serving .
Spray a large skillet with pam. In the skillet cook ham, celery, and onion till vegetables are tender. Stir in potatoes, fresh green beans if using them, water, thyme and pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes or till potatoes are tender and most of the liquid is absorbed. If using frozen green beans, add to ham and potato mixture the last 7 minutes of cooking. To serve, sprinkle with parmesan cheese.
Heat oven to 375 degrees. In a medium pot place the potatoes and enough water to just cover the potatoes. To that same pot, then add the lentils and 4 cups of water. Simmer until soft and water is absorbed, about 25 minutes. In a separate pan saute the onions and garlic. You may saute in a little bit of oil or water. Combine the rest of the ingredients together. In a large bowl mix together potato lentil mixture, onion garlic mixture, and remaining ingredients. The mixture should be fairly thick. If it seems too soupy add more oats. Spoon into greased 9x12 pan. Bake at 375 for about 45 minutes or until crispy on top.
Melt the butter, add golden syrup and 2 drops of vanilla. Stir in the brown sugar, cinnamon, ginger, nutmeg and egg. Add the flour, seived, bit by bit. When it starts to become a very stiff mixture you may find it easier to use your hands. Keep adding flour until the dough is ready to be handled. Sprinkle flour over your work space and roll out the dough to about 1/2 inch thickness. Cut out your train shape. (Tip: draw onnto card and use as template) you do't need to add wheels so a smaller rectangle on top of another rectacle is sufficient. Cut out your carriages. Bake these on a greased tray with space in between as they will expand. Bake for approx 10 minutes. Until edges are golden. Remove and cool on wire rack. Make thick icing and spread along your plate/tray/serving platter. This will hold the train in place. Place the train into the icing and add the wine gums for wheels. Prepare 3 smaller amounts of icing in seperate bowls, with a lighter consistancy and add colorings.This is for decorating the tops of your carriages with cargo, or adding icing letters. Decorate the train, platter, icing etc however you like with spinkles, silver balls etc.
Cut a wedge out of one of the peaches to use as a garnish. Peel the peaches and cut out the pits. Pour all ingredients into a blender. Blend well at high speed. Pour into glasses and garnish with the peach wedge.
In large covered skillet, slowly melt butter over medium-low heat. Add vegetables, garlic puree' salt, pepper, cayenne pepper and Worcestershire sauce. Simmer for approximately 30 minutes or until vegetables are soft, stirring occasionally. Dissolve cornstarch in wine. Blend mixture into vegetables. Add shrimp, cover and simmer 5 to 10 minutes. Serve immediately.
Lightly spray jelly roll pan with cooking spray. Press cookie dough in pan evenly, I use a small rolling pin. Bake as directed on package, or until golden brown and set aside to cool completely. In a mixer beat cream cheese until smooth (if you do not beat first it will be lumpy), add sugar and mix well, add vanilla and pineapple juice. Spread cream cheese mix evenly over cooled cookie crust. Garnish with fruit to your taste and serve. I usually make the cookie crust the night before and finish it the next day so it cools while I sleep!
Heat oven to 410. Add (Fresh Raw) Shrimp, Old Bay, Garlic and Seafood Seasoning a small amount of boiling water (I add lots of the seasoning, more than what's mentioned, but I leave most of it in the water--its up to you.). Heat 1Tbsp of Olive Oil, then add onions, zucchini and peppers. Allow them to cook until soft, but not mushy (sorry, don't know the correct terminology--aldente?). Add Alfredo Sauce to pan with veggies. Shrimp should be done now. Peel Shrimp, and take a few (1-2) bbtablespoons of broth and add that to the Alfredo sauce and peppers. Pour Alfredo, veggies and shrimp into a casserole dish. Beat eggs along with egg beaters and pour on top. Using fork to lightly mix with the rest of the casserole (or 2 regular eggs, but not egg beaters only, it will be runny) . Top with cheese (I mix a little full fat with low fat, I think it tastes better and melts better--I don't care about the fat--sue me) and other seasonings of your choice--I used salt, pepper, thyme. Cook for 10-15 minutes until mostly firm--allowing it to cool will set it -- .
Cut beef into thin slices (I do this when slightly frozen for more ease). Mix soy sauce, chili sauce, sherry, cornstarch, ginger, and pepper flakes in a small bowl. Set aside. Heat 1 T. oil in a wok. Add garlic and onions, stir fry 1 minute. Remove to a bowl with a slotted spoon. Add remaining oil to wok. Add meat a 1/3 at a time, stir frying until it loses it's red color. Place in bowl with onions. Add chili mixture to wok, heat until bubbly hot. Stir in meat and onion mixtures, stirring until sauce coats meat and onions and is warmed through. Serve over rice.
Spray a large nonstick wok or high-sided skillet with nonstick spray and set over high heat. Add the scallions and garlic; stir-fry until softened, about 1 minute. Add the pork and stir-fry until browned, about 3 minutes. Transfer the content of the wok to a bowl and set aside. Return the wok to the heat and add the sugar; cook, stirring, until melted, lightly browned, and caramelized, about 30 seconds. Slowly stir in the broth. The caramel may form a hard lump. Continue cooking, stirring constantly, until the sugar melts again and the broth boils, about 20 seconds. Stir in the fish sauce and pepper, then return the pork, vegetables, and juices to the wok. Cook, stirring constantly, until the sauce reduces to a glaze, about 2 minutes. Serve at once.
Preheat oven to 425 degrees. Mix all ingredients enough to blend well, by hand with big blending fork or on low with a hand mixer, enough to blend well. Pour into a greased 8 inch square pan. Bake for 20 minutes. This can easily be doubled & put in a 9 x 13 inch pan.
Cut pound cake into 1-inch cubes. Place cubes in a 9-inch microwave safe pie plate. In a small bowl, combine pie filling, water, and almond extract. Spoon pie filling over cubed cake and sprinkle with almonds. Cover with plastic wrap and microwave on high 5-7 minutes (time may vary depending on your microwave), or until hot. Serve warm with ice cream or whipped topping and additional toasted sliced almonds sprinkled on top. *Fresh Fruit Option: Combine 2 cups fresh blueberries, raspberries, sliced peaches, or pitted cherries with 3/4 cup apricot jam and substitute for the pie filling.
Preheat oven to 350&deg;F. Crust: Combine graham cracker crumbs, butter and sugar and mix well. Pour into a 9 inch springform pan. Use a spoon and press crumbs evenly into the bottom of the pan. Bake crust for 8 minutes. Take out of the oven and cool at room temperature. Cheesecake filling: Preheat oven to 430&deg;F. In the bowl of a stand mixer with the paddle attachment, mix together cream cheese and sugar, until fluffy. (You can use a regular electric mixer and a bowl). Make sure you scrape the bowl, so you don't get any cream cheese chunks. Add eggs, one at a time and mix on low speed. Add vanilla. Add greek yogurt and mix well on low speed. Pour into crust . Bake on 430 F for 15 minutes, then reduce heat to 275 F and bake for 1 hour and 15 minutes. Turn the oven off and let the cheesecake sit inside for 1 hour. Then cool at room temperature. Refrigerate for at least 3 hours. Blueberry Sauce: In a large pan over medium heat, combine water, sugar, lemon juice and flour. When this mixture begins to thicken add blueberries and mix well, so they are evenly coated. Cook for 2-3 minutes, until sauce begins to bubble. Cool at room temperature and serve on top of cheesecake.
Dough: 1: Whisk together flour, milk, 4 whole eggs, the dash of sparkling mineral water and the pinch of salt to a relatively liquid dough. (If you like your dough sweet, add a table spoon of sugar). 2: Let the dough sit for about 15 minutes. Filling: 1: Break 2 eggs into a bowl and add 120g of sugar, vanilla sugar and beat until fluffy. 2: Add curd or ricotta (or ricotta/cream cheese mixture), lemon cest and again mix together well. Preparation of Crepes: 1: Add 10g of butter to a skillet and let it melt, wait until it's sizzling hot (don't let it get brown). 2: Add about 6 tablespoons of the dough and disperse it all over the skillet's bottom. 3: Flip Palatschinken over after it has "set" (allow the "Palatschinken" to get some light colour on both sides.). 4: Butter a casserole dish and fill the crepes with the curd filling, roll them up and put them in the casserole (side to side). Topping 5: Whisk together the remaining last egg, confectioner's sugar and creme fraiche and pour over the crepes. Bake for 15-20 minute by 200°C.