HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350. Brown ground turkey (or beef) in a skillet over medium heat; drain and add taco seasoning. Set aside. Prepare corn muffin mixes with eggs and milk; mix well. Pour half of the batter into a greased 13x9" baking dish. Top with ground turkey and layer with 1 c cheese. Pour remaining batter over cheese and spread evenly. Bake for 30 minutes. Remove from oven and spread with salsa. Sprinkle with remaining cheese and return to the oven for an additional 10 minutes. Cool for 15 minutes before serving.
Preheat oven to 350°F with rack in middle. Generously butter a 9- by 2-inch round cake pan and line bottom with a round of parchment paper. Toast coconut in a small baking pan in oven, stirring once or twice, until golden, 8 to 12 minutes. Cool. Leave oven on. Beat together butter, granulated sugar, and zest with an electric mixer until fluffy. Beat in eggs 1 at a time. Stir together flour and 1/2 cup coconut (reserve remainder for topping). Stir together milk and 2 Tbsp lime juice. At low speed, mix flour and milk mixtures into egg mixture alternately in batches, beginning and ending with flour. Spoon batter into pan and smooth top. Bake until golden and a wooden pick inserted into center comes out clean, 40 to 45 minutes. Cool to warm, then turn out of pan and discard parchment. Whisk together confectioners sugar, remaining 2 Tbsp lime juice, and rum (if using) and pour over cake. Sprinkle with remaining coconut.
Combine potatoes, cauliflower, celery, eggs, onion, and bacon. Mix mayonnaise, bacon fat, and caraway seed. Pour over salad; toss lightly; salt to taste. Chill.
Heat oven to 300 degrees. Prepare an ungreased 15 x 10-inch jelly-roll pan. Melt 1 cup butter in a heavy saucepan over medium heat; continue to cook stirring constantly and watching closely until the butter JUST starts to turn golden (about 4-6 minutes, the butter will get foamy and bubble!). Remove from heat and refrigerate for 7-8 minutes. In a large bowl combine the browned butter, brown sugar, powdered sugar and vanilla in a large bowl; beat at medium speed until well combined. Reduce the speed to low and add in all-purpose flour and cake flour; beat until the mixture resembles coarse crumbs. Press the dough into an ungreased jelly-roll pan. Prick all over with fork. Bake for 18-22 minutes or until set but not too brown. Cool 5 minutes. While the dough is still hot, slice into squares, rectangles, diamonds or triangles using a sharp knife. To make the glaze; in a heavy saucepan brown 3 tablespoons butter (this should take about 2-3 minutes) cool for 5 minutes. In a small bowl combine the browned butter with all remaining ingredients EXCEPT the water; beat or whisk add in enough water to create desired glazing consistancy. Drizzle over the COOLED shortbread. Let stand for 30 minutes.
Make filling: In a medium bowl, whisk together eggs, cottage cheese, gruyere, Monterey jack, bacon, hot sauce and salt. Form Eggs: Using a very small bowl (a custard cup, or a 5 oz ramekin will work well), press a 10- inch square of plastic wrap into the bowl, so the wrap is fully adhered to the sides of the bowl. There should be about 2 inches of plastic wrap left hanging over the edges of the bowl. Spray the plastic wrap in the bowl as well as the overhang, liberally with nonstick spray. Spoon the egg filling into the bowl, leaving 1/8'' at the top. Form an air-tight bundle around the eggs; lift the sides of the plastic wrap on all sides just enough to twist the plastic wrap so that it encloses the egg. There should be no air in the bundle. Tie tightly with kitchen string, or a length of plastic wrap. Repeat with remaining filling, remembering to spray the plastic wrap each time. Cook Eggs: In a large pot, bring 6 inches of water to a simmer (185 - 200°F.) There should be tiny bubbles rising to the surface; carefully drop all the egg parcels into the simmering water, and cook for 10 to 12 minutes, the centers should be completely set. Remove the egg parcels from the water with a slotted spoon and set aside on a plate lined with paper towels. Let sit for a minute until cool enough to handle. Using sharp scissors, cut the parcels directly under the kitchen twine; peel away the plastic wrap, the egg bites are ready to serve.
Mix at medium speed the cake mix, pudding, oil, sherry and eggs. In a small bowl mix the cinnamon and brown sugar. Grease a bundt pan. Pour a little batter in the bottom of the pan, then sprinkle a little of the sugar on top of that. Continue to layer having the batter as the last layer. Bake at 350 for 50-60 minutes. Once cooled sprinkle a little more cinnamon and sugar on top.
Peel and wash potatoes, and slice half of potatoes and place in 3-quart greased baking dish. Slice margarine and place half of the margarine over potatoes. Sprinkle with pepper and flour. Slice remaining potatoes and place over the first layer, add remaining margarine slices and pour milk over casserole. Sprinkle with a little more pepper and cover with cheese. Cover and bake at 350 degrees for 1 hour. THIS MUST BE COOKED IMMEDIATELY OR POTATOES WILL DARKEN. It can be frozen after baking than reheated.
Toast the oatmeal in a 400°F oven for 8 to 10 minutes. Let cool. Beat the cream until it is soft, not stiff. Add and gently beat in the sugar and vanilla. Fold in the cooled oatmeal and raspberries. Put into a serving dish, cover and chill. Enjoy!
Preheat oven to 350. Spray muffin cups lightly with Pam. Divide broccoli evenly among muffin cups. Crumble one strip of bacon into each. Divide shredded cheese evenly among muffin cups. With a fork or your fingers, mix the veggie, bacon and cheese a little, so they don't end up in layers when your quiche is done. In large mixing bowl, beat eggs well. Add heavy cream and mix well. Stir in seasonings. Pour mixture evenly into muffin cups. Bake at 350 for 30 minutes. Mini-quiches are done when knife inserted into middle comes out clean. (Note: these will puff up a lot in the oven, then shrink back down as they cool. Perfectly normal.). These can be refrigerated and microwaved, works well for a fast breakfast.
Brown sausage and beef together and drain. Mix in cheese until melted. Split deli rolls and spread with mixture. Toast in oven until bread is warmed through.
Set oven to 350 degrees. Butter a shallow 2-quart casserole dish. Squeeze out as much moisture from the spinach as possible with your hands; set aside. Drain the potatoes from the cold water and squeeze out any excess water with your hands, and place the potatoes into a large bowl. To the potatoes add in eggs, 1/4 cup melted butter, salt, pepper, chopped onion, parsley, garlic powder (if using) and dill; mix well to combine. Transfer HALF of the mixture into the prepared baking dish. Top/sprinkle with all of the spinach, and then the feta. Top/spread with remaining potato mixture. Cover with foil and bake for about 30 minutes. Uncover and sprinkle with Parmesan cheese and dot with butter, place back in oven covered or uncovered (if you prefer a crispy top on your casserole then leave uncovered). Bake for another 30 minutes. Delicious.
Peel and cut up carrots and parsnips into bite sized pieces. Scrub and cut potatoes into quarters. Peel and slice onion into thinly sliced rings. Cut any pieces of beef in half if a lot larger than others. Pour flour in a plastic or paper bag, add beef and shake until well coated. Remove beef from bag but don't shake too much excess flour off. On medium heat melt butter and oil in large fry pan. Add floured meat and brown until just seared on all sides. Add more butter and/or oil if needed. Remove meat and set aside. Add onion, salt, pepper and Thyme to pan and stir a couple of minutes to just coat onions with pan meat juices and bits. Add beef broth, Bay leaves and wine to onions. Stir well . Add meat back to pan. Cover and simmer 1 hour or until meat is getting tender, stirring occasionally. Raise heat a little, add potatoes to pan cut side down. Try to submerge as much as possible. Cover and simmer about 10 minute. Add carrots and parsnips. Submerge if possible. Cover pan and cook until vegetables are tender. Gravy will be sort of thin. I leave as is. . Flour from meat should thicken enough to pour over vegetables.
Chill a martini glass in the freezer. Fill a cocktail shaker with ice. Add the pineapple juice, vodka, orange liqueur, and lime juice. Cover and shake vigorously, until combined and chilled, about 30 seconds. (In general, by the time the shaker mists up the drink is ready.). Scatter some turbinado sugar onto a small plate, wet the rim of the glass and dip into sugar. Strain the drink into the chilled glass. Skewer the pineapple and cherry and drop into the cocktail. Cheers.
Squeeze water from spinach and place in bowl with balance of ingredients. Mix well and form into small patties. Spray patties on both sides with cooking spray and place in a non stick lightly greased skillet. Cook patties a few minutes on each side and serve. You can add optional ingredients such as red pepper flakes, minced onion or a little garlic powder to mixture before you form patties.
Preheat oven to 400°F. Boil potatoes and celery root until just fork tender, drain. Add the milk and 2 tbsp butter and mash until fairly smooth. Brown pork in a medium heavy skillet, remove from pan leaving the juices. In the skillet, add 2-3 tbsp butter to the meat juices and melt. Add the carrots, parsnips, leek, and fennel; cook until tender. Add the flour to the vegetables and stir to coat, cook 2 more minutes. Add the sherry, then the chicken broth. Stir the pork back in, scraping the pan bottom. Remove from heat. In a casserole dish, layer all the pork/veggie mixture, then the peas. Drop the potatoes on in spoonfuls and spread to cover. Dot the top with the remaining 1 tbsp butter. Top with shredded cheese. Bake 30 minutes.
Heat oil in a nonstick skillet. Add coleslaw mix and cook briefly, 2 to 3 minutes, just until slightly softened but still crunchy. Add chicken and cook another minute or two, to heat through. Stir in hoisin sauce and soy sauce. Remove from heat. Place tortillas on a plate and cover with plastic wrap. Microwave on high (100% power) for 45 to 60 seconds, until softened. Place 1/4 of the chicken and cabbage mixture on a tortilla. Fold each end over, then roll to make an enclosed wrap.
Combine cider and soy in nonreactive pan. Bring to a boil, reduce to medium and cook for 3 minutes. Add butter and garlic. Cook until sauce is thick enough to coat the back of a spoon. Cool for 30 minutes Brush marinade over salmon, let sit 30 minutes then cook on grill.
Get your chicken going first, as it will take the longest (30-40 minutes). In the meantime, also get your rice cooking (20 minutes). Bring a separate pot to boil with the Fish Tea in it, then reduce to a simmer for 5-7 minutes. Brown the sausage while the Fish Tea simmers, drain corn, and everything should finish about the same time. Finely chop the chicken breasts and slice sausage. Add to rice along with the drained corn. Add all into large pot and keep warm. Serve with toasted English muffins or other bread. Add calypso sauce for extra spice.
Whisk together all ingredients. Serve atop a salad or use as a marinade for chicken, beef or fish.
Melt margarine over medium heat. add onion and saute until translucent. Add mushrooms and saute until soft. Stir in flour. Cook for a few minutes, stirring constantly. Add the soy milk or non dairy creamer little by little, letting the flour-mushroom mixture absorb it. You should now have what looks similar to a creamy mushroom soup. Remove from heat and mix in garlic, salt, pepper, and green beans. Place in a greased 8 inch square baking dish. Top with French fried onions. Bake at 350 uncovered for 30 minutes, watch to make sure the onions on top don't burn.
Puree spinach and artichokes (drained) in blender, melt cream cheese in microwave if needed and blend in, add milk to let it blend but do not let it get too runny, should still be quite thick at this stage. Remove from blender and stir in feta, mozzarella, and herbs to taste. Heat in microwave until bubbly. It's best to serve a bit at a time unless you have a huge crowd since it cools quickly and isn't as good that way. To make pita chips: spray or lightly brush pita pockets with olive oil or butter and dust with salt and pepper. Cut each into 4 triangles and arrange on a baking sheet. put under broiler, oil side up, for 2 min or until crispy and golden-WATCH CAREFULLY! They burn very quickly.
Prepare Spice Mix in small container; set aside. In large Dutch oven brown cooked chicken, smoked sausage and diced ham; drain grease. Add to browned meats the onion, celery, bell pepper and garlic. Saute for 5 minutes, or until vegetables are soft, lifting brown bits from bottom of pan. Add spice mix and stir. To the same pot stir in 4 cups chicken broth, parsley, green onions, Kitchen Bouquet and bay leaf; bring to a boil. Add 2 cups converted rice, stirring once. Cover and cook about 20 - 25 minutes or until liquid is absorbed.
Mix lemon juice, oil, garlic, oregano, and Old Bay together until well blended. Place Chicken is a ziptop bag and pour marinade over it. Place in the fridge for at least 3 hours (overnight is best!). Before baking, salt and pepper the meat to taste. Grill Chicken until internal temp is 160 degrees F. Great to serve over a Greek Salad (lettuce, tomatoes, cucumbers, green peppers, feta cheese and olives with Greek Dressing). Kali Orexi! Good Appetite!
Mix first nine ingredients, well. Shape into elongated meatballs. In large skillet, brown meatballs on medium high heat. Remove from pan. Drain all but one tablespoon of the fat. Saute large onion, bell pepper, and garlic until onions are transparent. Return meatballs to the pan. Mix beef base and 2 - 1/2 cups hot water. Slowly pour into skillet over meatballs. Heat over high heat until liquid comes to a boil. Reduce heat to medium low. Cover. Cook for 25 minutes. Dissolve cornstarch in 1/4 cup cold water. Pour over meatballs. Stir. Add peas, mushrooms, parsley, and green onion. Cover and simmer for 4 minutes. Serve.
Marinade beef in italian dressing overnight if possible. Brown beef in skillet with some oil if needed, save italian dressing to add later. (I skip browning the beef on occasion, and turns out just fine). In a large pot, pressure cooker, crockpot or oven dish, add au jus gravy, 1/2-all of the remaining italian dressing, and beef. Cover and cook on med low, or at 325 (for oven). Cook until tender (crockpot 8-10 hrs, Oven 2-3 hrs). Start rice and cook according to directions. Can add some butter to rice. Before serving: In a cup, add about a teaspoon of cornstarch and enough water to make into paste. Add to meat mixture and stir.
Mix together the first four ingredients until well combined. Add the chocolate chips and mix well. Place a spoonful of dough on cookie sheets and flatten just a little bit. Bake at 375 degrees for about 9-10 minutes.
Combine all ingredients in a large zip top bag. Press out excess air, seal, and refrigerate 1 to 24 hours. Set up grill for indirect heat. Discard marinade. Grill pork 15-25 minutes, to desired doneness.
Preheat the oven to 375°F. In a large mixing bowl combine the sugar, brown sugar, margarine, eggs, and vanilla. Add the remaining ingredients, except for the mint and chocolate chips Drop dough by the tablespoon onto a cookie sheet. Cook for 8-10 minutes until golden brown.
In a small saucepan, cook lima beans according to package directions;. drain, reserving 2 tablespoon cooking liquid. In a small skillet, saute onion in butter. Stir in the cream, parsley, dill, salt, pepper and reserved cooking liquid. Cook 1-2 minutes longer or until the sauce begins to thicken. Add the beans back to the sauce until heated through.
Add the wet ingredients and mix thoroughly. Drop in the oats; stir to combine. Form tablespoon-size balls and dust with more oats. Refrigerate for 1 hour. Enjoy!
Drain and rinse sauerkraut. Put sauerkraut in pot and add enough water to cover. Bring to a boil. Reduce heat and simmer for about 30 minutes. Drain and rinse sauerkraut. Squeeze sauerkraut and rinse again. Put sauerkraut back into pot and add enough water to cover. Add bay leaves and bring to a boil. Reduce heat and simmer for another 30 minutes. Drain and rinse sauerkraut. Remove bay leaves. Leave in collander. In the pot used to boil sauerkraut, fry kielbasa over medium heat, tossing occasionally. Add garlic and cook for about 3-5 minutes. Add tomato sauce, oregano, salt, pepper and hot sauce. Cook for about 5 minutes. Toss in sauerkraut and stir to combine. Cook until heated through, about 10 minutes.
Ranch-Style Rice: Add 1/2 pkg.salad dressing mix to water when making rice. HEAT oil in skillet. Add chops and cook until browned. ADD soup, milk and 1/2 pkg. salad dressing mix. Heat to a boil. Cover and cook over low heat 10 minute or until done. Sprinkle with paprika. SERVE with Ranch-Style Rice.
1. Place bread cubes in a greased 13 in x 9 in baking dish. 2. In a large bowl, whisk eggs, milk, sugar, vanilla and salt. 3. Pour Egg mixture over bread. Cover and refrigerate for at least 8 hours or overnight. 4. Remove from refrigerator 30 minutes before baking. Add cinnamon chips (I like to give it a quick toss to mix the bread with the egg mixture a little more). 5. Dot with butter. Combine sugar and cinnamon; sprinkle over top. 6. Cover and bake at 350F for 45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes. Serve with Maple syrup if desired.
Preheat oven to 350 degrees. Butter an 8-inch square pan; set aside. For the topping, in a large bowl, stir together the flour, sugar, and cinnamon. Using a pastry cutter or your finger, cut in the butter until the mixture resembles coarse crumbs. Refrigerate until ready to use. For the cake; in a medium bowl, whisk together the flour, baking powder, ginger and salt. In a large mixing bowl, cream the butter with an electric mixer on medium speed. Add the sugar; beat until light and fluffy. Beat in the egg and vanilla. Alternately beat in the flour mixture and the milk until just combined. Spread the batter evenly in the prepared pan. Scatter the blackberries over the batter. Sprinkle with the streusel topping. Bake for 45 to 60 minuets or until a toothpick inserted in the center of the cake comes out clean. Transfer to wire rack to cool slightly before serving.
Preheat oven to 400. Place the Flatout on a baking sheet Spray top side with cooking spray. Bake for 7 minutes. Remove from oven. Put all your goodies on the Flatout. Bake again for 5 minutes or till cheese melts.
(To finely chop the apricots, spray kitchen shears with non stick spray, and snip them into small pieces.) Sprinkle the chicken with salt and pepper. Heat oil in a medium skillet over medium high heat, add chicken and cook for about 4 minutes or until just done. Don't overcook, you don't want chewy chicken. Combine preserves and vinegar in a bowl, then add the cooked chicken. Add the broth to the pan, scraping up the good stuff on the bottom, add the apricots. Bring to a boil. Reduce heat and cover, simmer 2 minutes. Stir in couscous, top with chicken mixture. Remove from heat and let stand 5 minutes. Fluff couscous with a fork, and serve.
You will need a ziptop plastic baggie,2 shallow bowls and a platter set out before you begin. Preheat a large skillet over medium-ish heat and heat enough oil to coat the bottom of the pan plus a bit extra (for shallow pan frying). In one bowl, whisk together a batter using the egg, beer, baking powder,3/4 cup flour and some salt & pepper to taste, whisking until there are no more big lumps. Place some extra flour into a ziptop plastic baggie. Place coconut in a separate shallow bowl. (DREDGE IN FLOUR):Drop all your shrimp into the baggie, seal bag, and shake until all are lightly dusted with flour. (DUNK IN BATTER):Remove from bag and shake off excess flour. Grab 1 shrimp at a time and dip into the beer mixture, holding the tail, and letting excess drip off. (COCONUT COATING):Next, drop the wet shrimp into the coconut and roll it around, pressing so the coconut sticks. Set onto a platter and repeat until all the shrimp are coated. Once all of your shrimp are coated with coconut, fry them in batches of about 6-8 in the heated oil just a few minutes, flipping once to brown & crisp both sides. Drain on paper towels and serve with sweet & sour dip.
Soften cheese and butter; mix all ingredients together. Spread mixture on muffin halves. Freeze at least 30 minutes. Bake at 325f until lightly browned or put under broiler until lightly browned. To serve as appetizers cut each muffin half into quarters.
Combine all ingredients except pecans. Form into two balls. Roll balls in pecans until covered. Wrap in foil and chill for at least three hours. Serve with crackers.
Preheat oven to 400 degrees and grease a loaf pan. steam broccoli until soft. In a mixing bowl, combine all the ingredients + broccoli. Mix well. Pour mixture into loaf pan and cook for 40 minutes. Remove and slice. Top with pasta sauce and enjoy!
Whisk together flour, baking soda, cinnamon, ginger, allspice, cloves, pepper, and salt in a bowl until combined. Set aside. Beat together shortening, butter, and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with a paddle attachment) or 6 minutes with a handheld mixer. Add egg and molasses, beating until combined. Reduce speed to low, then mix in flour mixture (1 cup at a time, scrape down) until combined. Put oven racks in upper and lower thirds of oven and preheat oven to 375 degrees F. Roll 1 heaping teaspoon of dough into a 1-inch ball WITH WET HANDS, then dip 1 end of the the ball in granulated sugar. Make more cookies in the same manner, arranging them, sugar side up, 2 inches apart on 2 ungreased baking sheets. Bake cookies, switching position of sheets halfway through baking, until undersides are golden brown, 10 - 12 minutes total. Cool cookies on sheets 1 minute, then remove from baking sheets and transfer to racks to cool completely.
Cook pasta or prepare tofu noodles according to package directions and set aside. Heat the olive oil in a large non-stick skillet over medium heat. Add garlic and cook 1 minute. Add chicken and bacon. Cook, stirring until chicken is cooked through and no longer pink. Remove to a plate. Add spinach, broth, and 1 tsp ranch to skillet. Stir and cook until liquid is absorbed, and spinach is heated through, about 3-4 minutes. Reduce heat to medium-low. Add chicken, bacon, noodles, tomatoes, and remaining ranch seasoning to skillet, stirring and mixing until heated through. Toss with parmesan and serve hot.
Place chicken breasts between 2 layers of plastic wrap and pound to about 1/2 inch thick. If you don't have a meat mallet, you can use a small frying pan. Season both sides of chicken breasts with cayenne, salt and black pepper, to taste; dredge lightly with flour and shake off excess. Alternatively, the flour can be put in a tea strainer and shaken over each side of the chicken. Heat olive oil in a skillet over medium-high heat. Place chicken in the pan, reduce heat to medium, and cook until browned and cooked through, about 5 minutes per side; remove to a plate. Add the capers to the remaining oil in the pan, smashing them slightly to release brine, until warmed through, about 30 seconds. Pour white wine into skillet. Scrape any browned bits from the bottom of the pan with a wooden spoon (or other appropriate tool). Cook until the wine is reduced by half, about 2 minutes. Stir lemon juice, water (or stock), and butter in to the reduced wine mixture; cook and stir continuously to form a thick sauce, about 2 minutes. Reduce heat to low and stir parsley though the sauce. Return chicken breasts to pan, cook until heated through, 1-2 minutes. Serve with sauce spooned over the top.