HumbleIntelligence/food-ner-1-Million huggingface dataset:
The day before you are ready to cook: Remove brisket from store packaging, and trim fat to between 1/8 and 1/4 of an inch. Using a knife, cut thin slits in a crosshatch pattern on the fat, taking care not to cut through into the meat. Combine all seasonings in a bowl, and toss a few times to combine. Rub generously all over the brisket, top and bottom. Wrap tightly in plastic wrap and refrigerate overnight. The next day, remove brisket from the fridge and unwrap, allowing the meat to come to room temperature before cooking, about one hour. While the brisket comes up to temperature, soak your hickory chunks in a bowl of water, and light the smoker. Bring the smoker to 225 degrees, and add soaked hickory. Line the drip pan with foil, and fill tray halfway with about a cup of the water. Load brisket fat side up into top rack of smoker, as far away from your heat source as possible. Maintain a 200 to 225 degree F cooking temperature inside the grill, adding coals every 2 hours or as necessary. Add wood chips and baste the brisket with apple juice and olive oil every time you add new coals. Try not to lift the lid of the grill at any other time. When the brisket reaches an internal temperature of 165 to 170 degrees F on an instant read meat thermometer (after about 4 to 5 hours), remove it from the grill and double wrap in aluminum foil to keep the juices from leaking out. Return the brisket to the grill (or smoker) The brisket is finished cooking when it is very tender and reaches an internal temperature of 190 degrees F, about another 1 to 2 hours. Let rest for 45 minutes, then unwrap and slice against the grain. Serve with BBQ sauce on the side.
Cook sausage in large saucepan over medium-high heat 4 minutes or until crumbled and no longer pink, stirring occasionally; drain. Add all remaining ingredients to saucepan; simmer 15 minutes or until spinach wilts completely. Cook's Tip: Shredded Parmesan cheese may be sprinkled on top of soup when served, if desired.
Cut potatoes in half lengthwise; scoop out pulp and discard (or save for another use) leaving 1/4-inch shell. Place on a greased baking sheet. Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper and brush all over potato skins. Bake at 475° for about 8 minutes and turn over. Bake for another 8 minutes or so and then turn right side up. Sprinkle bacon and cheddar evenly inside of skins. Bake 2 minutes longer or until cheese is melted. Top with sour cream and onions, if desired.
For cake: Combine water and chocolate in small saucepan; cook over low heat, stirring constantly, until chocolate melts. Remove from heat and let cool. Beat 2/3 cup shortening until creamy; gradually add 1 3/4 cups sugar, beating well and scrapping down edges of bowl. Add eggs, one at a time, beating well after each addition. Sift 2 1/2 cups flour, soda, and 1/2 tsp salt; add to cake batter, alternating with buttermilk, beginning and ending with flour mixture. Add cooled chocolate mixture and 1 tsp vanilla; mix just until blended. Pour batter into three greased and floured 9-inch layer pans. Bake at 350* for 17-20 minutes, or until toothpick comes out clean. Cool in pans on wire wracks for 10 minutes; remove from pans, and cool completely on wracks. For filling: Place 1/4 cup flour in small saucepan; gradually stir in milk. Cook over low heat, stirring constantly, until thick. Remove from heat and let cool completely. Beat butter and 1/2 cup shortening until creamy; gradually add 1 cup sugar, beating well. Add 1 Tbsp vanilla, 1/4 tsp salt, and milk mixture; beat until smooth. Spread filling between cake layers. For frosting: Combine 3 cups sugar, 3/4 cup milk, 3/4 cup butter, 3 ounces chocolate in a medium saucepan. Cook over low heat, stirring constantly, until chocolate melts. Cook over medium heat until mixture boils; boil 1 minute, stirring constantly. Remove from heat and stir in vanilla. Beat at high speed of electric mixer until frosting is of spreading consistency. Immediately spread on cake. Garnish with chocolate shavings.
In a large heavy skillet add the oil and butter and heat. Add the onion and cook over medium heat until transparent. Add potatoes, turn up heat, and cook until potatoes sre light brown. Add the meat and stir fry the mixture until the meat is browned and all is piping hot. Spoon into a hot serving dish and enjoy, or top each serving with a fried egg, if desired. .
1. Mince garlic. peel carrots and slice 1/4 inch thick. Chop onion fine and mince celery. Mince 2 teaspoons thyme. 2. Heat oil and garlic in Dutch oven over medium low heat, stirring occasionally, until garlic is light golden, about three minutes. Add carrots, onion, celery; increase heat to medium; and cook, stirring occasionally, until vegetables are softened, 5 to 7 minutes. 3. Stir in thyme and cook until fragrant, about 30 seconds . Stir in broth, scraping up any browned bits, bring to simmer. 4. While broth comes up to a simmer, mince 2 tablespoons parsley. Trim chicken, cut into 3/4 inch pieces, and season with salt and pepper. 5. Stir orzo into broth, return to simmer, cover, and cook over medium low heat, adjusting heat as needed to maintain simmer, about 6 minutes, until orzo is just tender. Stir chicken into soup and cook until chicken is cooked through and orzo is tender, 3 to 5 minutes. 6. Stir in spinach and cook until spinach is wilted, 1 to 2 minutes. Off heat, stir in parsley and season with salt and pepper.
In a skillet brown ground beef in vegetable oil. Drain well. Place chopped onion, carrots and celery in bottom of crock pot. Add garlic powder, brown sugar, worcestershire sauce, tomato sauce, tomatoes and cabbage. Add browned ground beef. Add salt and pepper to taste. Turn crock pot on to low and cook 6 to 7 hours. Serve and enjoy!
Mix all the vegetables together with the oil. Then add salt, garlic powder, garlic, cumin and Old El Paso seasoning. Bake in the oven for approximately 25 minutes or until vegetables are tender.
Peel, seed and julienne tomatoes. In large skillet, melt 1 tablespoon of the butter. Cook garlic until softened (about 1 minute). Pour in stock and wine. Simmer for 3-5 minutes or until reduced by half. Add tomatoes, basil and remaining butter. Cook for 2-3 minutes longer, stirring. Add salt and pepper. Serve with angel's hair pasta and freshly grated parmesan.
You will need a large plastic, microwave safe bundt pan or ring mold for this recipe. Do not follow directions on cake mix box- just dump the dry mix into a bowl and add the cherry pie filling and the eggs. Mix well. Pour into the plastic bundt pan (I spray mine with nonstick baking spray first) and place in your microwave on HIGH for approximately 12 minutes- or until a toothpick comes out clean; NOTE: Older microwaves and those without a spinning base will probably require a bit longer cook time, and you will also need to rotate the pan 1/4 turn every 4 minutes or so for more even baking). Let cool upside down on a wire rack. Use a knife to help release the edges from the mold.
Dice cucumbers, tomato and onion. Salt and pepper to taste. Add sugar, oil and vinegar and mix well. Serve chilled.
Preheat oven to 350. Spray an 8-inch pie dish with cooking spray. In a large bowl, beat eggs and egg substitute. Stir in spinach, ham, cheese, and roasted pepper. Pour into pie dish and bake for 20 minutes. Sprinkle parmesan cheese on top and bake until eggs are set, 10-20 minutes. Eggs are done when knife inserted in middle comes out clean. Allow to rest 10 minutes. Cut into 6 wedges.
Preheat the oven to 350F; Grease and line pans or cupcake tins, set aside. Over a low heat, warm the milk to a simmer and stir in the tea leaves. Bring back to a simmer and then turn off and set aside to cool and steep for at least 15 minutes. In a mixing bowl, beat butter and sugar together until light and fluffy. Add the eggs one at a time and combine. Beat in the oil and vanilla. Gradually incorporate the flour, baking powder, baking soda and salt into the mixture. Strain the tea leaves out of the milk. Stir in the milk, mixing until well combined. Transfer batter to prepared pans, filling half way and bake for 25 to 30 minutes, or until risen, golden and a toothpick when inserted comes out clean. Remove from the oven, allow to cool before icing.
Bring water to a boil. Add hot water to a med-large tempered bowl along with the orange juice and jello flavoring packets and disssolve thoroughly. Chill until syrupy (30-40 mins)in a 9 x 9 or 9 X 13 dish (the only slight difference will be the depth of salad). Chop celery finely in Food Processor, remove to a small dish and set aside. Peel rind close to the zest. Grind rind and cranberries in food processor until chopped ever so thinly (I remember when we chopped all by hand!). Add sugar and mix with cranberry mixture. I stir right into food processor for one less dish. When jello is syrupy, add cranberry mixture, nuts and finely chopped celery, mixing well in your dish. Or you can transfer into a mold. Refrigerate until firm (several hours).
Heat oven to 350 degrees. Liberally coat a 13x9x2-inch baking pan with nonstick cooking spray; set aside. In medium-sized bowl, whisk together flour, baking powder, cinnamon and salt; set aside. In large bowl, with an electric mixer on medium speed, blend together sugar, eggs, butter and vanilla for 3 minutes or until smooth. Reduce speed to low and gradually add flour mixture; mix for 2 minutes or until just incorporated. Stir in diced apples and raisins and spread into prepared pan. Bake at 350 degrees for 35 minutes or until toothpick inserted in center comes out clean. Cool completely before cutting into bars and serving.
Preheat oven to 400 degrees. Mix together the tomato sauce, barbecue sauce and sugar in a small saucepan. over medium heat. Heat the mixture until it begins to bubble, stirring often,. then remove it from the heat. In a large bowl, add all but 2 tablespoons of the tomato sauce to the meat. Mix the sauce into the meat, then add the remaining ingredients. Mix again. Pack a loaf pan with the meat mixture, cover with foil, and bake for about. 30 minutes. Remove foil and drain fat. Cut the meatloaf, while in the pan,. into eight separate slices. Pour remaining sauce over the meatloaf. Return. to oven and cook for another 30 minutes, uncovered. Allow to cool slightly. before serving.
Bring all ingredients to room temperature. Preheat oven to 350°F. Grease loaf pan. Sift first 8 ingredients together. In mixer bowl beat together butter, brown sugar, white sugar, and orange zest (the 2 tsp) on medium speed until well combined, about 2 minutes. Add eggs, pumpkin puree and beat another 2 minutes. Remove bowl from mixer and fold in, by hand and in two additions, the sifted dry ingredients until just barely mixed. Pour into the pan and bake until a toothpick comes out clean, about 55-60 minutes. Cool for 15 minutes on a rack and then turn upside and tap gently to remove loaf from pan. For the glaze: Whisk all glaze ingredients together in a small saucepan set over medium heat. Bring to a simmer and cook about 5 minutes, until slightly thickened. Pour through a sieve into a heatproof bowl. Brush onto warm loaf.
Mix all ingredients. Let rest in the refrigerator for at least 1 hour to allow flavors to blend. Enjoy!
Combine ingredients in a large saucepan. Bring to a boil, then reduce heat and simmer, stirring frequently until thick (about 1 hour). Ladle hot mixture into pint jars, leaving 1/2-inch headspace. Adjust lids and process in boiling water canner: 15 minutes for 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet.
Brown hamburger, bacon and onion in large skillet, stirring to break up hamburger into small chunks. Drain, and transfer meat mixture into a large crockpot. Add the remaining ingredients, stirring to combine. Note: this soup is good with minimal cooking (just enough to get good and hot), but is best when cooked slowly for 6-8 hours.
Mix together all ingredients except for the crumbs. Put into a greased 1 1/2 QT casserole dish. Top with the buttered crumbs and bake at 350*F for 35 to 40 minutes until bubbly and lightly browned.
Arrange chips on a large microwavable platter. Top with 1 cup of cheese, chicken, salsa, olives and remaining cheese. Microwave on High 3 to 4 Minutes or until cheese is melted, turning platter halfway through cooking time.
Soak bread in the milk and mix. Add the rest of the ingredients except the oil and flour. Form into large meatballs. Roll each meatball in the flour. Heat the oil in a heavy bottom pan and brown meatballs. Transfer to a casserole dish. Add the sauce and cover with a lid. Bake in a 180 degree celcius oven for about 30 minutes till cooked. Ginger Sauce: Mix all the ingredients for the sauce together and add to the meatballs. You do not have to brown the meatballs first. Just add the sauce directly to the uncooked meatballs and bake. Sauce can be halved succesfully.
Heat olive oil over medium heat. Saute the onion and green pepper 10 minutes. Combine vegetables with all the rest of the ingredients. Transfer to a baking dish. Bake in preheated 325?°F for 45 minutes.
Combine the peppers, onion, peas, scallions, and olives in a bowl. Reserve. Bring a large pot of salted water to a boil with the olive oil. Cook the pasta according to package directions. Drain, reserving 1/2 cup of the cooking water. Remove the pasta to a bowl and toss with 1/4 cup of the pasta water. (When adding the pesto and hot water to the pasta, taste to get a good balance of flavor and texture.). Add the pesto and reserved vegetables to the pasta; toss to combine. Toss with cheese and season with salt and pepper, to taste. let it rest at room temperature. Serve immediately or refrigerate for up to 1 day. Bring to room temperature 30 minutes before serving. Add more pesto and hot water to thin if necessary.
Place apples, carrots, water and salt in 3-quart saucepan. Cover and cook over medium heat until water starts to boil (precook the carrots some if they are big enough to take longer than your apple slices). Reduce heat and simmer 3-5 minutes; drain. Add remaining ingredients, tossing gently until combined. Cook over medium heat 3 minutes longer or until sugar is dissolved and apples are glazed.
Mix water, ketchup, tomato paste, brown sugar, vinegar, mustard, and salt in a slow cooker, stirring to dissolve brown sugar and salt. Place short ribs into the sauce and stir to coat. Set cooker on Low, cover, and cook for 6hours.
In a large mixing bowl, mix flour, milk, water, sugar, egg, and baking power. Wisk until mixed thick similar to pancake mix. In a medium non stick pan, heat 1/4 cup vegetable oil. Place a tablespoon of mixture at a time in the heated pan. You may add 5 at a time depending on pan size. When the mixture starts to form bubbles, turn over and cook until golden brown. Take petoules out and place in a platter with a paper towel on the bottom. The paper towel will soak up any excess oil. Drizzle honey and sprinkle cinnamon and powdered sugar. Serve hot.
empty can of sprite, can of soup and soup packet into crockpot. Add onion and beef. Stir together, and cook on low for 4-5 hours. Stir contents, add frehs mushrooms and cook on high 1 hr longer. Sometimes I add a little crushed red pepper for some spice. Enjoy. note: For convenience you can use canned mushrooms, they can go in at the beginning. Just cook about 7-8 hrs on low instead.
Using a large pan, put all the ingredients in the pan. Bring to a boil. Cook for approximately two and a half hours. If needed add more water. Make sure the beans are really tender before serving.
Add flour, oil, salt, sugar, yeast and water to your bread machine according to its instructions. Set on dough setting. Always follow your machines instructions, when mixing open it and keep check on the dough. Dough should be in a nice round soft sticky to the touch ball. If it is not add more water, or add flour which ever is needed. Remove when signal beeps and cycle is done. Preheat oven to 375AA°F. Sprinkle cornflour or cornmeal onto a baking sheet. Punch dough down and form into a long or oval loaf. Cover and let rise for 25 more minutes. It should be doubled again by this time. Uncover and slash the top with a sharp knife or razor. Brush all over with the beaten egg white. Bake 25 minutes to 35 minutes, until hollow sounding when tapped on bottom. Cool.
Trim flank steaks and remove all skin, membrane and fat, if necessary. Combine all ingredients for the marinade. Pour marinade over steaks and marinate under refrigeration 2-3 hours or overnight. Set oven on broil and preheat. Saute minced garlic and shallots in olive oil. Add dijon mustard, deglaze with wine and reduce the wine by one half. Add heavy cream to the wine reduction and reduce by one third to one half or until the sauce is thick enough to coat the back of a spoon. While making sauce, broil the steaks three to five minutes per side. Cut steaks in very thin diagonal slices across the grain. Note: Do not cut the meat with the grain or it will be tough. Serve three to four slices per person with dijonnaise sauce and your favorite starch and vegetable.
Pre-heat Broiler. Rub chops with pepper and garlic, broil until done, turning occasionally. In lg. skillet heat oil over medium heat. Add beans saute approximately 2 minutes. Add Garlic Powder, chili powder and cumin, saute 2 minutes more. Add salsa and cilantro. Bring to boil, reduce heat, cover and simmer for 5 minutes. Place chops on 4 plates, top with 1/4 of the bean mixture and a dallop of Plain Yogurt.
Crust: Combine the 1 1/4 cups graham cracker crumbs, melted butter, and 2 Tablespoons sugar in small bowl. Press mixture into lightly greased 9-inch pie pan. Bake at 350°F for 10 minutes (or less since you don't want a super crusty bottom, so that the crust "melds" with the filling.). Filling: Combine 1 cup sugar, 3 Tablespoons each flour and cornstarch and salt in a large saucepan. Gradually whisk in the 3 cups milk until smooth, and slowly bring to a boil over medium heat. Stir occasionally and when it comes to a full boil, continue for 1 minute. Remove from heat and gradually whisk in the 3 large egg yolks (I do this by separating a cup of hot mixture in small bowl and gradually whisking in the egg yolks and then putting the mixture back into the saucepan, whisking all the way. This will prevent curdling). Return to cook and slowly bring it back to a boil and let it cook for 1 minute; remove from heat. Stir in the vanilla. Pour into the prepared pie pan and immed. prepare meringue (meringue adheres better pie when filling is still hot). Meringue: Dissolve 1 Tablespoon cornstarch in 1 Tablespoon water, then whisk into water and microwaved till thickened (about 20 seconds). Cool (for faster cooling, put mixture in small aluminum bowl and set over bigger bowl of ice water, stirring, for about 5 min.). Using mixer combine the 3 reserved egg whites, pinch of cream of tartar and beat until foamy and gradually add in 1/4 cup sugar. Add the cooled cornstarch mixture and continue to beat to stiff glossy peaks. Spread meringue over chilled pie and sprinkle top with extra 2 Tablespoons graham cracker crumbs. Bake 12-15 minutes at 325°F (studies show that baking the meringue for a bit longer at the lower temp help prevent it from weeping) or until golden.
Preheat oven to 400 degrees. Combine crumbs, sugar and butter or margarine. Press into 9" pie plate. Place pie crust on a baking sheet and set aside. Combine bananas, pumpkin, milk, egg, rum, sugar, and spices in a large bowl. Blend well. Set aside. Combine the flour, brown sugar, butter and pine nuts in a small bowl-rub to form crumbs. Set aside. Pour the pumpkin mixture into the crust. Bake at 400 degrees for 10 minutes-reduce heat to 350 degrees, and continue to bake for 30 minutes-sprinkle the streusel over the pie, continue 10-15 minutes, or till a toothpick inserted in the center comes out clean.
Mix/squish loaf ingredients well. Place in meatloaf pan or form in shallow baking pan over aluminum foil Combine sauce ingredients IN ORDER LISTED, mixing well after each addition Spread 1/4-1/2 cup of sauce over loaf. Bake at 350 F for 1 1/4- 1 1/2 hours. Serve with leftover sauce Great with mashed potatoes and honey carrots!
Combine all dry ingredients and then mix in chopped apples/. Cook at 350 for 30-35 minutes until golden brown.
Preheat oven to 200° celcius. Cut Toblerone into small pieces (easiest way use a chopper) and mix it with flour, baking soda and natron. Mix eggs, sugar, oil and buttermilk in another bowl and add the toblerone-flour-mixture carefully. Fill it into muffin cups and bake 20- 25 minutes.
Remove skin and bones from fish. Cut into 1 1/2 inch pieces. Scrub mussels and remove beards. Trim stems and root end from fennel bulb. Pull feathery leaves from stems and mince. Discard stems and set minced leaves aside. Thinly slice fennel bulb and combine with onion, garlic, carrot and oil in a 5-6 quart pan over medium-high heat. Stir often until vegetables are browned. Add tomatoes, broth, clam juice, wine and cayenne. Bring to a boil over high heat; cover and simmer 10 minutes. Add fish and mussels. Cover and simmer just until fish is opaque but still moist-looking in center (cut to test) and mussels pop open, about 5 minutes. Add minced fennel greens and ladle into wide bowls.
Blend or process plain biscuits until finely crushed. Add butter; process until just combined. Press biscuit mixture evenly over base and upside of a 20 cm spring-form tin. Cover, refrigerate while preparing filling. Filling: Sprinkle gelatine over the water in a small heatproof jug. Stand jug in a small pan of simmering water; stir until gelatine is dissolved. Cool slightly. Beat cream cheese and sugar in a medium bowl with electric mixer until smooth. Stir in gelatine mixture, then chopped biscuits. Fold in whipped cream. Pour filling into prepared tin. Drizzle choc in parallel lines, 1cm apart, across cheesecake. Pull a skewer backwards and forwards through choc to create a marbled effect. Refrigerate c/cake for about 3hrs or until set.
Batter should be quite runny (compared to pancake batter, say). Use a HOT (but not quite smoking) non-stick pan, covering the bottom of the pan thinly with batter. Lift pan and spread batter to edges as best you can. When the edges start to brown, fold in half and remove from pan. Continue making one blintze per pan until batter is finished (use a couple of pans if needed). NOTE: **If blintzes don't easily remove from pan, add another tablespoon of oil to the batter. The temperature of your pan may also be at play - it needs to be quite hot.
Preheat oven to 375 degrees. Cook beef, onion and garlic in large skillet until beef is browned then drain. Stir in salsa, beans, enchilada sauce and olives. Bring to a boil. Reduce heat to low; cook, stirring frequently, for 5 to 6 minutes. Layer half of corn tortillas on bottom of greased 13 x 9-inch baking dish. Cover with half of meat sauce and sprinkle with 1 cup cheese. Repeat layers. Bake, covered, for 20 minutes. Remove cover and bake for additional 5 minutes or until bubbly and cheese is melted. Sprinkle with green onions before serving.
In small mixer bowl, beat egg whites until stiff but not dry. Beat egg yolks until thick and lemon colored. Beat in milk, salt and pepper; gently fold into egg whites with spatula. Heat oven to 325 degrees. In 8-inch skillet with ovenproof handle, heat butter until just hot enough to sizzle a drop of water, rotating skillet so that butter evenly coats the bottom. Pour omelet mixture into skillet, level surface gently. Reduce heat; cook until puffy and light brown on bottom, about 5 minutes. (Lift omelet at edge to judge color). Place skillet in oven; bake until knife inserted in center comes out clean, 12 to 15 minutes. While omelet bakes, peel and dice avocado. Heat sour cream, salt and dill (do not boil). Gently stir tomato and avocado into sour cream mixture; heat through. To serve, pour part of the sauce on omelet in skillet. Tip skillet and loosen omelet by slipping rubber scraper, pancake turner or spatula under; fold omelet and remove to heated platter. Pour remaining sauce on top.