HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook mostaccioli noodles according to box directions, drain and set aside. Place Italian sausage links in a large, deep skillet and add enough water to go half way up sides of sausage links and add 2 tablespoons of oil. Simmer until cooked through and water is almost evaporated (about 25-30 minutes). While the sausage links are simmering, in a large bowl combine the spaghetti sauce, tomato paste, picante sauce, garlic salt and Italian seasoning. Adjust seasonings to your preferred taste. When all water is evaporated and links are cooked though, brown on all sides in the remaining oil in the skillet (adding more if needed). Once browned, remove from skillet and set aside. Add ground beef, onion and bell pepper to the same skillet and brown the meat until just barely pink (do not over cook the beef). Drain any excess grease from the skillet with a large spoon while leaving the beef and veggies in there. Slice the Italian sausage links into 1/4" thick slices and add back to the skillet. Add the spaghetti sauce mixture to the skillet and gently simmer 30 minutes to blend the ingredients and flavors. Meanwhile, pre-heat the oven to 375*F. Pour the mostaccioli noodles into a large, deep aluminum baking pan (I use the big, deep rectangle, disposable ones because I don't want to wash the pan, and I'm usually asked to bring this dish to get-togethers). Sprinkle half (1 pound) of the shredded mozzarella cheese over the noodles. Pour the meat and sauce from skillet over the cheese. Gently mix until all noodles are coated and cheese is incorporated thoroughly. Smooth top surface and evenly sprinkle on remaining cheese. *Note: I've also used a couple of the smaller disposable pans and only bake one, while the other one I cover and freeze (without baking), to make later in the month (just thaw a bit before baking, stir, adding a touch of water if needed, then add final topping of cheese, bake). Bake uncoverd on center rack for 45 minutes. Serve with garlic toast, salad and Italian dressing. Enjoy!
Mix and season to taste; Alma's recipe called for "some" onion, so use however much you'd like.
Preheat oven to 375 deg F. Combine shortening and sugar, cream. Add eggs, milk, and vanilla extract. Sift together dry ingredients, and slowly blend in. Mix well. Add nuts, cherries or raisins and mix well. Shape into balls using a level teaspoon of dough for each cookie. Roll ball in crushed cornflakes. Place on greased cookie sheet. Top with 1/2 cherry and press the cherry down a bit. Bake at 375 deg F for 10 to 12 minutes until golden brown.
Combine the melted butter and cocoa. Add sugar and whisk to combine. Add the eggs and vanilla until well combines. Fold the flour into the mixture. Add the chopped pecans and chocolate chips. Spread into a greased and floured half-sheet or bun pan (12 1/2 inch by 17 1/2 inch by 1 inch pan). Bake at 350 degrees for 15 minutes, then rotate the pan half turn. Bake for another 15 to 20 minutes, or until a toothpick inserted into the center with only a little bit of melted chocolate on it. Cool completely before cutting.
Preheat oven to 350. Place thaw ground beef in a large mixing bowl. Mix in bread crumbs, sage, coriander, Everglades, oregano, pepper, and salt. Mix in egg, bbq sauce, soy sauce, cheese, onion, chopped peppers, and jalapenos. Form into one loaf and place into a glass pan (Doesn't matter size. Loaf should stick together well). Open the top of the loaf and sprinkle the garlic and olive oil inside. Close loaf with hands (Be sure to press it back together snug, or it will come apart in oven). Sprinkle more taco blend cheese on top. Squirt more bbq sauce on top. Cook for 1 hour. Let stand 5 minutes.
Cut pickles into discs, spears, or sandwich slices and add to the jar with all ingredients except the water. Once everything is in the jar, fill to the very top with distilled or filtered water and screw lid on very tightly. Shake the jar up to distribute flavors and leave on your countertop for 12 hours. Shake again and turn upside down for another 12 hours, making sure the lid is screwed on tightly to avoid leakage. After pickles have sat for a total of 24 hours go taste your creation - you won't believe how good they are! Store in refrigerator and enjoy within a month for maximum freshness. can also use other vegetables.
Mix together eggs, taco seasoning, black pepper, onion, garlic, tomato sauce, brown rice, bread crumbs and cheese. Add turkey and mix until thoroughly combined. Grease sheet pan with Pam Form two loaves of meat mixture on pan. Top each loaf with tomato sauce and cheese. Bake at 375 degrees for 1 1/4 hour or until meat thermometer registers 165 degrees. Let rest for 5 minutes before slicing.
Preheat oven to 350 degrees. Place bacon slices individually onto a baking sheet. Bake until a pale golden brown, about 8 minutes. It should still be flexible, not crisp. Cut slices in half crosswise and let cool. Wrap one slice of bacon around the sides of each scallop and secure it with a toothpick. (They can be prepared 6 to 8 hours ahead. Just cover and refrigerate.). Preheat oven to 400 degrees Place the scallops on a baking sheet and bake until cooked through, about 8 minutes. While the scallops are cooking, boil the cream in a large skillet until it is reduced to about 3/4 of a cup, approximately 3 minutes. Keep an eye on the heat and lower to medium maintaining a steady reduction. Add mustard and maple syrup then boil for approximately another 4 minutes. Season with salt and pepper to taste. Spoon sauce on a serving platter. Arrange scallops on the platter, sprinkle with chives and serve.
Combine the first six ingredients and mix well. Sift together the flour and baking powder. Add to the potato chip mixture and mix well. Stir in the pecans. Drop by teaspoonfuls onto a greased baking sheet, allowing space for the cookies to spread. Bake at 375° for 10 to 15 minutes, or until lightly browned. Makes 5 dozen cookies.
Wash and cut up the potatoes into 1 inch cubes. In a dutch oven, cook potato pieces in water until just fork tender. Drain potatoes and leave in colander. While the potatoes are cooking, cut up the bacon into small cubes, and the sausage links into 1/4 inch slices. After the potatoes are removed, cook the bacon chunks in the dutch oven to render the bacon fat. Add the sausage slices and heat them through. Remove all of the meat and set aside. Add the sugar, flour, salt, mustard and celery seed to the hot bacon fat in the dutch oven. Cook and stir over medium heat until the mixture is hot and bubbly. Gradually add the chicken broth and vinegar and bring to a boil. Cook and stir until thickened. Gently stir in the onion, celery, and parsley and cook for two minutes. Stir in the meat and potatoes and continue cooking until heated through. Serve and enjoy!
Preheat oven to 425 degrees. In a bowl, break up hard pretzels into bite sized pieces. Pour melted butter over and stir quickly. Pour dried Onion soup overtop and mix well. Spread out on a large cookie sheet, trying not to have pieces touch. This assures crispiness. Bake 8-12 minutes. It depends on your oven, as some bake hotter than others. After 8 minutes, keep checking them. Do not let onion bits burn, if possible. You just want them crispy. Remove and cool completely. Store in covered container. ENJOY!
Remove and discard the green caps and stems of the peppers but do not discard the seeds. Finely chop the peppers either by hand, or in a grinder or food processor. Transfer the chopped peppers to a medium bowl. Stir in the salt (and vinegar, if using), mixing thoroughly. Let the mixture stand in this bowl (covered) for 8 days in the refrigerator, giving the mixture a few turns every day. On the eighth day, pack the mixture into a sterlized jar, top it off with 1/2-inch of olive oil and refrigerate.
Rolls: Place ingredients in machine following the specifications of that particular machine. Set for dough cycle. If bread machine seems to be working too hard to mix dough, sometimes I add 1 - 2 Tbls vegetable oil to get it moving better. After complete on dough cycle, remove from machine and roll out to about 17x10" rectangle. The larger you roll the rectangle, the more layers you have, which is really nice. Caramel Pecan Topping: Mix butter, brown sugar and water together in a small saucepan, heat on low until butter is melted. Increase heat to medium and boil, stirring constantly, for 3 minutes. Stir in vanilla and remove from heat. Pour into cake pan, then place pecan halves over the caramel. Filling: Mix together brown sugar, pecans and cinnamon. Moisten the dough by brushing with milk. Sprinkle brown sugar, pecan and cinnamon mixture over top. Roll tightly from long end, pinching edges closed when completely rolled (sometimes putting a little milk on the edge helps seal it). Slice rolled dough into 1/2" slices (or larger if a larger bun is preferred). Place into pan on top of caramel. Let rise until doubled (about an hour, or quicker if you put the pan on a heating pad). Bake at 350° for 20 minutes, until golden. Do not overbake. Invert onto a cookie sheet immediately, before caramel hardens.
Preheat oven to 350 degrees F. Spray an 8 1/2" spring form pan generously with non stick cooking spray. Roll out one sheet of the puff pastry to a 1/4" thick and cut out a 9" circle. Place this circle in the bottom of the spring form pan with the extra 1/2" going up the sides. Roll out the second piece of puff pastry to 1/4" thick and cut an 8" circle out. Set aside, this will be the "lid" of your torte. Roll out the remaining 2 sheets of puff pastry to a 1/4" thickness and cut rectangles out to wrap around the inside of the spring form pan leaving a 1" overhang at the top. Use water where puff pastry seams meet. Press the puff pastry against the pan for a smooth fit. Cover everything with plastic wrap and place in the refrigerator for 1 hour. For Eggs: In a medium skillet, melt butter over low heat. In a medium mixing bowl, whisk the eggs, herbs, nutmeg, salt and pepper. Pour the egg mixture into the skillet and gently stir the eggs around in the pan constantly. The eggs should be loosely scrambled since they will cook again in the torte. Slide the eggs onto a plate and cover with plastic wrap. Cool eggs completely before using. To Assemble the Torte: (Have egg wash on hand) Remove the pastry lined pan from the refrigerator. Layer the ingredients in this order, making sure to spread each layer to the edge of the spring form pan: 1. Half the eggs 2. Half the spinach 3. Half the cheese 4. Half the sausage 5. All the peppers 6. Remaining Sausage 7. Remaining Cheese 8. Remaining Spinach 9. Remaining Eggs Fold the puff pastry overhang onto the ingredients. Brush with egg wash and then place the 8" circle or "lid" on top, gently pushing it down to seal the pastry along the sides. Cut a vent in the center using a sharp small knife and cut other decorative lines in the top to create a design. Make sure to only cut halfway through the pastry. Brush torte with egg wash and place in the refrigerator for 1 hour. Place the torte on a baking tray. Brush again with the remaining egg wash. Bake for 1 hour and 15 minutes, or until the top is golden and puffed up. Remove from the oven and allow to rest until room temperature. Do not eat the torte hot or it will fall apart. Remove from pan, slice and serve with a dipping mustard and a side salad.
In mixing bowl, cream butter and brown sugar. Beat in egg and vanilla. Combine flour, baking soda and salt, add to the creamed mixture. Stir in oats. Pressed into greased 15x10 baking pan. Bake at 350 degrees for 10-15 minutes or until golden brown. Cool on wire rack. In a microwave safe bowl, melt caramels and water. Spread over crust, Sprinkle with chips, nuts and M&M's. Gently press into caramel mixture. Melt confectionery coating, drizzle over top. Cut into bars.
In a small bowl, whisk together the oyster sauce, soy sauce, sugar, white pepper, rice wine vinegar and sesame oil. Set aside. In a large, deep skillet or wok, over medium high, heat the vegetable oil until shimmering. Add the chicken and stir fry till lightly browned, 2 or 3 minutes. It should not be completely cooked through yet. Add the green peppers, onion and fresh ginger. Stir fry till the chicken is cooked through and the onions are translucent, about 5 or 6 minutes. Stir in the sauce and cashews. Enjoy!
Put all the ingredients in a blender and mix for about 2 mins until it becomes creamy and foamy on top. Enjoy!
Trim as much fat from the brisket as you can. Cut the brisket to fit into your slow cooker if necessary. Put the onion rings, bay leaf and brisket into the slow-cooker (in that order). In a mixing bowl, add the beer, chili sauce, brown sugar, thyme, salt and pepper, and garlic; stir to combine. Pour mixture over the brisket. Cover and cook on LOW for 8-10 hours. Carefully transfer brisket and onions to a platter; keep warm. Discard the bay leaf. Skim the fat from the liquid left in the slow cooker. Measure 2 1/2 cups of cooking liquid and discard the rest. In a saucepan, add the cornstarch and water; stir until smooth. Add in cooking liquid; cook and stir until the gravy is thickened and bubbly; then cook and stir for 2 more minutes. Serve brisket and onions with gravy.
Sift the flour into a mixing bowl, add the butter and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs. In a separate bowl, beat together the eggs and the milk, then add the egg-milk mixture to the flour-butter-breadcrumb mixture. Then stir in the caster sugar and mix all the ingredients until you have a smooth batter. Heat the oil in a heavy-based pan and drop in spoonfuls of the batter, spacing them well apart. Cook the pikelets until the surface starts to bubble, then flip them over with a spatula or egg-slide and cook the other side, for about 2 minutes. Remove the pikelets, transfer them to a plate and keep them warm. The batter should make about 8 pikelets in total. Once all the pikelets have been made, wipe the pan. Mix together the orange juice and arrowroot. Heat the orange juice and demerara sugar in the pan, stir in the orange juice mixture, add the berries and cook for 2-3 minutes, or until the sauce thickens. Whip the cream into soft peaks, divide the pikelets between 4 serving plates, top with spoonfuls of whipped cream and fruit and serve.
Break up rinds. If you are using salted pork rinds, mix them with water. Bring to a boil, and drain. If unsalted, skip this step. Combine rinds, onion, tomato, cilantro, chilies, vinegar, and 1 cup water. Season to your liking. Bring to a boil, then simmer 10 - 15 minutes. Heat corn tortillas on a griddle. Fill with mixture and serve.
Pre-heat oven to 350 degrees. For Egg Substitute whisk ground flax seed and water in it's own bowl. Mix Apple Sauce, Honey, Vanilla, lastly add in the egg replacers. In another bowl mix baking soda and flours. Add flour to the Apple sauce bowl and slowly blend together. Drop by spoonfuls onto un-greased cookie sheet. Bake for 9 minute.
Wash and clean fiddleheads. Steam for 10 - 15 minutes. Heat butter in pan and saute garlic gently for a few seconds. Add fiddleheads and continue to saute till tender. Squeeze juice of lemon over all. Cook gently 2 - 3 minutes. Season with salt and pepper to taste.
Preheat oven to 350° oven. Unwrap cookie dough; place in mixing bowl, add peanut butter, nuts and remaining ingredients to dough. Mix well. Drop dough 1 inch apart onto a cookie sheet. Bake 16- 18 minutes or until cookies are light golden brown. Cool 1 minute.
Mix broccoli, succotash and 2 quarts chicken stock in a large stockpot(about 7-8 quarts). Season with salt, pepper, garlic powder and seasoning to taste. Partially cover pot and bring to boil over medium heat. Reduce heat to simmer for 15-20 minutes. Puree with an immersion hand blender until slightly chunky.
Thaw shrimp, if frozen. Peel and devein shrimp. Place shrimp, sausage, chicken, green pepper and onion in plastic bag set in a large bowl. In small bowl combine vinegar, tomato sauce, olive oil, thyme, pepper sauce and garlic. Pour half of the mixture over meat and vegetables. Seal bag. Chill 1 to 2 hours, turning occasionally. Cover and chill remaining tomato mixture. Drain meat; discard marinade. Alternately thread meat and vegetables on 24 (8 inch) wooden skewers (use 2 skewers per kabob). Grill, uncovered, directly over medium coals for 12 to 14 minutes or until shrimp are opaque and chicken is no longer pink, turning occasionally. Meanwhile, in a small saucepan heat remaining tomato sauce mixture. Combine cooked rice and parsley. Spoon onto serving platter. Serve alongside kabobs. Pass the tomato sauce.
Dice chicken breasts, red bell pepper, and onion in bite-size pieces. Place chicken into separate bowl. Add 2 tablespoon water, 1 tablespoon cornstarch, 1 teaspoon chili paste (can use more or less depending on desired spiciness), salt, pepper, and garlic salt, and mix. Cook chicken in 1 tablespoon olive oil at medium heat for 5 minute. Dump in pineapple juice from can (without pineapples). Add 1 tablespoon of cornstarch to thicken the juice. Simmer for 5 minute. Add in onion and bell pepper. Cover and simmer until vegetables cooked to your liking. Add salt and pepper to taste. Dump in pineapple, and let simmer for 3 minute. Serve over rice.
In a large bowl, cream the shortening, peanut butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the dry ingredients; gradually add to creamed mixture and mix well. Stir in apple. Drop by rounded tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool for 5 minutes before removing to wire racks. Yield: about 2-1/2 dozen.
Peel and devein the prawns, leaving the tails intact. Cut a slit in the underside of each prawn (this will prevent them curling). Sift the flour into a bowl, make a well in the center and add the iced water and egg yolk. Stir with chopsticks (or fork) until just combined. The batter should be slightly lumpy. Fill a deep heavy-based pan one third full of oil and heat to 350 degrees F, or until a cube of bread dropped into the oil turns golden in 15 seconds. Dip the prawns in flour to coat, shake off any excess, then dip in the batter. cook the prawns in batches until crisp and light golden. Drain on crumpled paper towels. Repeat with the vegetables. Serve the tempura immediately with tempura dipping sauce or soy sauce. Note: Tempura should have a very light batter and needs to be served as soon as it is cooked. Be sure that the water is ice cold as this helps to lighten the batter. If you are unsure, add a few ice cubes. If you use plain flour, add a little extra water to help thin the batter.
To coddle the eggs: First bring your eggs to room temperature (at least 30 minutes). At the same time, bring water in a teapot to a boil. While the water is heating up, prepare an ice bath. (An ice bath is simply a bowl full of ice water.) Set aside. Place room temperature eggs in a separate bowl or mug. The key thing is that you don't want to let the eggs touch to ensure that the coddling process will cook the entire egg. Pour hot water over eggs and time for exactly one minute. Spoon out the eggs and gently plunge into the ice water bath, being careful not to break the shell. Let cool for about 2 minutes. You can now separate the whites from the yolks to get the coddled yolks. Mayo: Separate 2 coddled yolks and place in food processor, discard whites. Add whole coddled egg, Dijon mustard, sugar, salt, pepper and 1/8 cup of the lemon juice. Pulse mixture for one minute. With motor running, slowly add oil just dribbling it in until all the oil has been mixed inches Scrape sides, stir by hand and taste. Add more salt, pepper or sugar as needed. Add additional tablespoon of lemon juice if needed. Store any remaining mayonnaise in refrigerator for up to 5-7 days. Bring back up to room temperature before serving for the best flavor.
-cut the onion to very thin slices and lay it flat in the cooking pan. -Cut the chicken open, lay it flat above the onion,. -in a separate bowl mix all the above ingredients, and stir well,. -Add the mixture to the chicken slowly , make sure every part is covered well with the paste. -Wrap the pan with plastic laminate and place it in the fridge over night, but the longer you marinate, the tastier it gets. -You can add vegetables any kind you prefer and put it under the chicken so that it absorbs the taste of the spices during cooking. -Add the water to the tomato paste and stir well, and add it until the vegetables under the chicken are partially covered with it so it doesn't get dry, but don' cover the chicken with water. -After that add a very thin slice of butter to the chicken top. - add some of the sliced tomatoes to the top of the chicken, you can squeeze the tomatoes over the chicken. -Heat the oven to 200 degrees Celsius. -Put the chicken there for 30 minutes or until it is pink. -Reduce the heat to 180 degrees. Leave it for 60 minutes, or until it does't have any fluids when you press with the fork.
Heat oil in a large soup pot over medium-high heat. Add mushrooms, onion, garlic, and herbe de Provence, and cook and stir until onion is very tender and mushrooms are slightly golden, about 8 minutes. Add vegetable broth, tomatoes (including liquid), and wine. Bring to a boil, reduce heat, cover, and simmer to blend flavors, about 15 minutes. In a small bowl, mash 1 cup of the beans until smooth; add to stew. Stir in remaining beans and heat until hot, about 8 minutes. Serve immediately.
Lightly sprinkle the eggplants on both sides with togarashi. In a very large skillet, heat 2 tablespoons each of the canola and sesame oils until shimmering. Add the eggplant and cook over moderately high heat until browned on the bottom, 4 minutes. Brush the eggplant with the remaining canola and sesame oil. Turn and cook until deeply browned on the bottom and tender. Add the mirin and soy sauce to the skillet. Turn the eggplant and cook until glazed, 1 minute; transfer to a platter, sprinkle with more togarashi and serve. *Togarashi spice blend is available at Asian markets.
Combine the milk, syrups and two scoops ice cream or frozen yogurt in a blender. Blend until thick and creamy and pour into a glass. Top with remaining ice cream or frozen yogurt.
Saute onion and garlic in oil. Stir in 2 tablespoons flour. While simmering, whisk the rest of the flour with water and add to the onion and garlic saute. Simmer 10 minutes. Add the tomatoes, cilantro and chicken. Cook for 20 minutes on medium heat. Stir in sugar and Tabasco. Simmer 10 minutes. Add cheese and let it melt (low heat). Crumble tortilla chips into soup and let it set for 15 minutes before serving. Serve with additional cheese and tortilla chips, if desired.
Sautee bacon and onions in a large frypan. Add okra and tomatoes. Turn heat on low and cook until okra is tender.
Heat oven to 350*. Mix all ingredients together including seasoning packet from rice. Place in ungreased 2 qt casserole dish. Cover and bake 45-50 minutes or until rice is tender. STIR HALFWAY THROUGH COOKING. Uncover and bake 10-15 minutes longer or until liquid is absorbed.
Preheat the oven to 350. Butter a 9-inch square pan. In a medium saucepan, melt the butter. Remove from heat and stir in the brown sugar. When cool, beat in the egg and vanilla extract. In a mixing bowl combine the flour, chopped ginger, baking powder, ground ginger and salt. Add the butter-sugar mixture. Stir well. Scape batter into pan. Bake the squares for 20-25 minutes. The edges should be slightly bubbled and glazed-looking, and there will be a tissue-thin layer on top of the (baked) batter. Glaze: While the squares are baking, stir together the lemon juice and confectioner's sugar. As soon as the ginger squares come out of the oven, spread the glaze over them. Cut into squares when cool.
Grease and line lamington tin, 26 x 16 cms. Combine butter, sugar, dates and ginger in pot. Cook over medium heat till butter melts and dates are soft. Transfer to a bowl, ad cornflakes. Mix well and press into tin. Refrigerate till firm, at least an hour. Melt choc and extra butter together - I do this in the microwave. Spread over slice, allow to set. Cut into squares to serve.