HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F. In a large bowl, cream butter and sugar. Add eggs and vanilla. Add flour and salt; mix well. Drop dough (the size of a marble) on greased cookie sheets leaving quite a large space between each. Press a pecan in the center of each. Bake 14 to 15 minutes.
Preheat oven to 350. Butter 2.5 quart casserole dish and set aside. Bring 6 quarts of water to boil. Peel the potatoes, rinse them, then slip them into the boiling water. Cook them until they are easily pierced with a fork (around 15 minutes). Drain, return to pot and immediately mash with hand-masher or beater. While potatoes are cooking, melt 1/4 cup butter in a saucepan over medium heat. Once melted, stir in the can of soup. Remove the pan from heat. Blend into soup mixture: sour cream, onion (reserve a few for garnish) and the shredded cheddar. Stir this soup mixture into the mashed potatoes. Pour it all into buttered 2.5 quart casserole. Mix cornflakes with melted 2 T. butter. Sprinkle on top of potatoes. Bake 45 minutes at 350. Sprinkle with reserved chopped green onions before serving.
1 Pre-heat oven to 425 f. 2 Rinse and Dry chicken. Place in a medium size bowl. 3 Add to the bowl of Chicken: Salt to taste (about 1/4 tsp), Pepper to taste (about 1/8th tsp), 2 Tbsp oil,1 to 3 Tbsp Franks Hot Sauce (I use 2 Tbsp as I like things mild to warm when it comes to heat. 4 Mix well to coat all pieces evenly. 5 In a plastic bag add 1 cup flour, then add all your chicken pieces to the bag. Shake to coat well. There won't be much flour remaining but a bit of crumbles. 6 Place on a parchment lined baking sheet. Place baking sheet in the oven on the mid or mid high position. Bake 30 minutes, turn pieces Bake an additional 30 minutes. 7 during the last 20 minutes of cooking: Add Glaze ingredients to a sauce pan. Bring to a boil. Cook one minute longer, then remove from heat. 7 When done, remove chicken from baking sheet and place into a clean large bowl, Pour Glaze over and toss to coat evenly. Place the chicken back on the baking sheet to cool for a few minutes and allow the coating to absorb the glaze. Notes: 1 This recipe adjust easily to specific tastes. Make it hot if you want, make it mild if you like. Make it less sweet if you wish -- Let your taste-buds decide.
Heat oil in heavy large skillet over medium heat. Add onion and sprinkle with coarse salt. Saute until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add tomatoes, corn, and lima beans. Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally. Season to taste with salt and pepper. Stir in basil and serve.
Cook pasta according to directions on the bag or box. Drain and rinse with cold water. Pour into a medium sized mixing bowl. Add mayo, ham, and peas. Mix well. Allow to cool completely in refrigerater and serve.
Mix Jello with 2 cups boiling water. Once disolved set in fridge to cool for 10 minutes. Add red bull and vodka and stir until blended. We use the little paper dixie cups to pour into. Chill until firm and serve.
In a large bowl, combine the first 4 ingredients. Crumble beef and add to mixture; mix well. Shape into 6 loaves. Place in a greased 13x9 inch baking dish. Bake, uncovered, at 350 degrees for 30 minutes. Spoon spaghetti sauce over loaves. Bake 15 minutes longer or until meat is done. Sprinkle with Parmesan cheese and serve.
Boil the rice for eight minutes. Drain and set aside. Meanwhile, peel and finely chop the onion. . Chop the herbs and chop/mash the chickpeas. Mince the lamb and the lamb fat, then with your hands mix in the onion, spices, chickpeas, rice and chopped herbs. Add salt and pepper. Fill a large saucepan with salted water and bring it to a boil over high heat. Now pull the outer leaves off of the cabbage (save them) and drop the rest of it, whole, into the water. Let it boil for three or four minutes, turning it if the water level isn't quite high enough to completely cover it. Carefully take the cabbage out of the water (but keep the water boiling) and let it cool for a minute or two so you don't burn your fingers. Carefully pull the leaves off the cabbage, cutting them at the base if you have to do so to loosen them. Try to get them off in one piece. If the inner leaves are still crispy, return the cabbage to the boiling water for another three or four minutes. Repeat until all of the useable leaves are free. Now put the leaves on a cutting board and cut out the tough stalks (save them). Cut the largest leaves in half. Put a heaping tablespoon of the filling in the middle of each leaf, making a short cylinder shape. Fold the ends over the filling, then roll tightly (as if you are making a tiny burrito. Put all of the discarded cabbage leaves, stalks etc. into the bottom of a stockpot. Carefully place the dolma on the bed of cabbage leaves. Add water to the stockpot up to about the top of the discarded leaves. Don't cover the dolma. Place a metal pie pan or another oven-safe dish on top of the dolma and use a heavy object to weigh it down. This is done so the dolma don't unwrap during cooking. Bring the water to a boil, then simmer for 25 minutes. Meanwhile, make a simple tomato sauce out of the tomato paste and water. Heat it up for a few minutes over a medium flame. After the dolma have been cooking for 25 minutes, pour the sauce over them and cook for another five minutes.
In a large skillet, brown smoked sausage in olive oil, add onions and cook for 3 minutes. Arrange all ingredients around sausage in skillet and cook over medium heat 30-40 minutes or until juice has cooked down. If kraut still has a sour taste, add more brown sugar to suit your taste.
Season pork roast with salt & pepper. Make a paste with mustard, thyme, sage and garlic. Cover the roast with the herb mixture. Bake at 400 deg or cook on grill over indirect heat until internal temperature reaches 150 deg. (indirect heat - put one side of grill on high - place the roast on the other side with no heat or very low heat enough to keep the temp inside the bbq at 350-400 deg. Turn at least once during cooking time. Brush with Stonewall Kitchen Roasted Apple Grill Sauce during last 15 minutes of cooking. Approx time 1 1/2 - 2 hours for 3-4 lb. roast. Cover loosely with foil and let rest for at least 10-15 minutes. You want the internal temp to rise to 155-160.
Prepare potato flakes according to package directions, using 1-2 packages depending on how thick you want them to be on top of casserole. Mix ground beef, vegetable stew, and mixed vegetables in large mixing bowl. Layer ground beef/ veggie mixture on bottom of large baking dish. Spread layer of potatoes on top of beef mixture making as thick as you would like. Top with 1-2 cups cheese according to taste. Bake at 350F 15-20 minutes or until cheese on top is melted and casserole is heated through.
In a medium bowl, sift together flour, baking powder and cinnamon. Set aside. In a large bowl, cream butter and both sugars. Beat in egg and extracts. Add dry ingredients; mix well. Fold in nuts and shredded coconut. [Nuts - do not mince but if not chopped small enough may cause dough not to hold together completely.]. Shape dough into four short rolls or 2 longer rolls -- about 3 inches across. Dough will be crumbly looking, not to worry, it will all come together when you form the rolls. Roll in colored sugar, wrap in wax paper, then chill overnight (at least 4 hours). Preheat oven to 350 degrees F. Slice dough in 1/4 inch thick pieces (thickness of slices will affect how many cookies you get.) As soon as you put the first roll in the oven, take out the next roll and slice it (gives it time to come closer to room temperature and bake faster.). Bake in 350 degrees F (preheated) oven for about 10-12 minutes. The first batch will take 5-10 minutes longer straight from the refrigerator. NOTE: If you forget to roll in sugar before freezing, it can also be done just before cutting or even after baking (sprinkle it on top of the cookies.) I've even topped these with candy sprinkles -- colorful :).
Place veal cutlets, one piece at a time, between two pieces of plastic wrap and pound until thin, about 1/4 inch thick. Slice lemon in half and squeeze lemon juice over all four pieces of veal. Allow the veal to sit in lemon juice for 30 minutes. Allow excess lemon juice to drip off before breading the cutlets. Sprinkle a pinch of salt over each cutlet. Place flour in a large shallow plate. Beat eggs, water, and vegetable oil in a large shallow bowl. ~NOTE~ The vegetable oil helps to hold the breading on securely and to make the breading crisp. Place breadcrumbs in a large shallow plate. one at a time, dip salted cutlet into the flour and lightly cover each side with flour. Then dip the cutlet into the egg mixture, allowing the excess egg to drip off. Then dredge into the breadcrumb mixture to coat. Place breaded cutlets on a baking sheet and low to stand at room temperature for 30 minutes. Heat shortening in a large heavy skillet. There should be enough oil in the pan for the cutlets to "swim". When the oil is hot, place one or two cutlets in the skillet at a time, being careful not to crowd the cutlets. Fry first side slowly until golden brown, about 4-6 minutes. Turn cutlets over with a spatula, being careful not to splatter hot oil. Fry on second side for about 4-6 minutes, or until golden brown. Drain on paper towels. If you have more cutlets to fry, then place finished cutlets in a piece of foil and keep warm in the oven at 250°F while you continue to fry up the rest of the cutlets.
Place cut sweet potatoes in an oven safe casserole dish. Mix sugar, cinnamon and salt; pour over sweet potatoes. Pour whipping cream over potatoes, pressing potatoes down into cream. Bake at 350 degrees for 1 hour, occasionally pushing potatoes down into cream.
Pour the ingredients into a cocktail shaker, add ice and shake. Then pour the liquid into a martini glass and add a dash of grenadine syrup. Garnish with a tropical blossom and serve.
Pre cook rice 10-15 minutes. Spray 9x13 pan with Pam. Place chicken in pan. Mix soups, wine, rice, curry and mushrooms. Pour over chicken. Sprinkle Lipton onion soup mix on top. Cover with foil. Bake 350 for 2 1/2 hours-no peeking;).
Brown ground beef with garlic and onion, drain. add bullion and remaining ingredients except vegetables. You can substitute beef broth for the water and bullion. Adjust water as needed for they type of rice you're using. Bring to a boil and let simmer until rice is done, remove from heat. Add veggies, cover and let sit until vegetables are tender crisp.
Beat butter and sugar together until light and fluffy. Stir in egg. Measure out and pour in flour and 1 tsp of cinnamon, combine well. Cover with cling foil and stick in fridge for twenty minutes for easier handling. In a small plate, combine remaining tsp of cinnamon and 2 tbsp of sugar. Using hands, mold small balls of dough around 2-3 cm across (~1 inch) and coat in cinnamon and sugar mixture, place 2-inches apart on ungreased cookie sheet. Preheat oven to 350 fahrenheit (Or ~180 celsius). Bake for 10-12 minutes, or until edges are lightly golden-brown.
Brown the ground meat along with the celery and onions. Drain and rinse then combine in a casserole dish with the remaining ingredients, add the noodles last. Bake at 350 degrees for approximately 20-25 minutes until heated through. Serve with sticky white rice and a salad.
Preheat oven to 180C or 160C fan forced. Heat oil in a small frying pan over medium heat and cook onions for 5 minutes until softened. Place beans in a large bowl and mash lightly with a fork and then add onion, parmesan, mayonnaise, worcestershire and tabasco sauces and mix until combined. Transfer to a heat proof bowl. Combine breadcrumbs and extra parmesan and sprinkle over bean mixture. Bake for 20 minutes until bubbling and golden. Serve with sliced baquette and or corn chips.
Heat oil. Sauce mushrooms, Spanish onion and.garlic. Brown lightly and season with salt and pepper. Add chicken, white wine, Marsala and chicken stock. Reduce by half. Add cream and bring to a boil. Turn down heat and simmer to skim away any impurites. Cook rigatoni al dente. Add drained rigatoni to pan and finish with basil, parmesan cheese, garlic, butter, and salt and pepper. Add Marsala for flavor as needed. Place in pasta bowl and garnish with parmesan shavings and chopped parsley.
Mix cornflour and Splenda in a pan. Add a little milk to make a paste. When paste is smooth slowly add the rest of the milk and the vanilla. Add more vanilla if a stronger taste is preferred. Stir over a medium to low heat until it thickens to your desired consistency. Stirring consistenly will ensure there are no lumps. Serve over fresh fruit or no added sugar canned fruit.
Mix together rock salt and glycerine. To this add the fragrance oil and food coloring. Stir until all is well combined. Spread wax paper over a cookie sheet. Spread salt mixture on cookie sheet evenly and let dry completely or overnight. Store in a sealed container and use 1/4 cup of salt per bath.
Preheat oven to 400°F. Place the crackers side by side in a foil-lined jelly-roll pan (I spray the foil with non-stick spray). Combine the butter and brown sugar in saucepan. Bring to a boil, stirring constantly. Cook for 3 minutes. Pour the mixture over the crackers. Bake 5 minutes. Sprinkle the chocolate chips over the baked crackers. Let stand 5 minutes then spread the melted chocolate over the top. Sprinkle with nuts if desired. Chill in the refrigerator until set. Invert onto a flat surface; remove the foil and break into pieces. Store, covered in an airtight container in refrigerator. Note: You can skip the chocolate chips- it's still delicious.
Line a 9 x 13" baking pan with aluminum foil and spray with Pam. Cream butter, sugars, beating well. Add eggs, Kahlua, vanilla and espresso powder. Add chocolate, then dry ingredients, nuts and chocolate chips. Turn mixture into the prepared baking pan. Bake at 375 degrees farenheit for 25 minutes. The brownies will feel very soft when done. DO NOT OVERBAKE. Let brownies cool in pan for 15 minutes then move to cool on a wire rack. Wrap each brownie in wax paper, cellophane or fancy foil squares found in the candy making section.
Preheat the oven to 300 degree F. Combine water and coconut and microwave until oil is melted and water is boiling. Combine dry ingredients in a bowl and stir so that everything is evenly distributed. Add vanilla to hot water/oil mixture. Pour hot liquid into the dry ingredients, stirring as you pour. When mixed, turn out on a high sided non-stick pan and place in oven. Cook for 90 minute, stirring every 15 minutes and breaking up large clumps. When golden colored, remove and let cool on a rack. Serve with berries and full fat plain yogurt for a low carb, keto breakfast.
Saute garlic, onion, ginger, carrots, cabbage, cauliflower and celery together. Dissolve miso in the water. Add miso mixture to the sauteed vegetables. Add sherry and raw green peppers, bring to a boil. Lower heat to simmer and add remaining ingredients (except tofu and cooked noodles). Simmer, covered over very low heat 10-15 minutes. Sprinkle scallions, sesame oil (optionally tamari as well) on top. Add tofu and noodles when serving.
Preheat oven to 350 deg. Cook zucchini in boiling water til tender. Drain and place in casserole. In a sauce pan, melt butter. Stir in sour cream, cheese, salt and paprika. Cook slowly until the cheese melts. Remove from heat and add egg and chives. Stir into 1 1/2 quart casserole with zucchini. Toss cracker or bread with 2 T. butter and put on top of the veggie mixture. Bake at 350 deg. for 20 minutes. Most of the time she used zucchini but other veggies also.
Preheat oven to 350° F. Cut squash in half, top to bottom; remove pulp. Place cut side down in shallow baking pan. Bake for 35 minutes. Combine apple, butter, maple syrup and cinnamon; fill squash with mixture. Continue baking 25 minutes or until squash is tender.
Mix dry ingredients together. Slightly beat egg yolks and add milk. Add to dry ingredients and cook over medium heat until thick. Add vanilla and butter. Cool. Pour into baked pie shell.
In food processor, mix flour and confectioners' sugar. Add butter and pulse approximately 15 times, or until mixture resembles fine crumbs. Press in to a 9 inch square baking dish that has been sprayed with oil. Bake on 350°F for 12-15 minutes, or until lightly browned. Cool on wire rack. While crust is cooling, combine eggs, sugar and vanilla extract in food processor and blend well. Combine flour, baking powder and salt and add to egg mixture and blend until smooth. Add cherries, nuts and coconut and pulse until just blended. Spread over crust and bake on 350°F for 20-25 minutes or until firm. Refrigerate left overs-- if you have any.
Mix all ingredients together-whisk thoroughly in a small dish. Dip both sides of the bread and set in a small overnight dish. Add remaining of the egg wash to the french toasts. Cover and refrigerate overnight. Uncover and cook on stovetop with non-stick spray. Serve warm with Ideal Confectionery (substitute powdered sugar), sugar free syrup or sugar-free jelly/jam!
In a mixing bowl, whisk together eggs, egg white and salt. Whisk in matzo meal, oil and 3 Tbsp cold water. Cover and chill the mixture at least 1 hour or overnight. In a large pot, bring chicken broth to a boil. Add parsnips, carrots and onions, reduce the heat to medium-low and cook for 5 minutes. Gently roll the chilled matzo dough by level teaspoonfuls into balls, dropping them into the simmering broth as you work. Cook the matzo balls, covered, for 15 minutes. Do not lift the lid; the broth must simmer rapidly to allow the matzo balls to expand properly. Uncover the pot, add broccoli and mushrooms and simmer until the broccoli is just tender, 2 to 3 minutes. Ladle into bowls, sprinkle with dill or parsley and serve.
Brown meat and drain. Cut onion into rings. Add spices and onion. Stir in 1/2 bottle of molasses and brown sugar. Add Baked Beans, BBQ Sauce -- we like Sweet Baby Rays. Bake for 1-1.5 hours at 350.
Melt butter in microwave. Heat honey in microwave for 45 seconds. Combine all ingredients in a large bowl. Pour into a 15 x 10 baking pan and spread evenly. Bake at 350 for 20 minutes, stirring after the first 10 minutes. Cool completely. Store in an air tight container for up to one week.
CAKE: Preheat oven to 325°F. In a mixing bowl combine oil, egg yolks, lemon rind, vanilla and water. In a separate bowl, combine sugar, flour, baking powder and salt. Add the dry mixture to the liquid ingredients and mix until smooth. Beat egg whites until stiff. Fold egg whites gently into batter, pour into a greased spring form pan. Bake for 40-45 minutes or until cake is done. Remove cake cool then cut into three layers. CUSTARD FILLING: In a saucepan combine milk, sugar, vanilla and lemon rind, Bring mixture to a boil. In a small bowl combine cornstarch with milk and eggs. Add 1/2 cup of hot milk mixture to cornstarch mixture. Slowly add remaining mixture into hot milk, let cool. Spread custard between cake layers. WHIPPED CREAM: In bowl add already whipped, whipped cream, fold in vanilla and powdered sugar. Frost top and sides of cake with the whipped cream. Sprinkle entire cake with the toasted coconut and chill before serving.
In a saucepan, melt together the butter, sugar, ice cream, and baking chocolate until smooth. Whisk in the water and orange flavoring. Heat over medium-high heat, just until steaming. Serve with whipped cream and a sprinkling of orange zest and grated chocolate in chocolate-dipped shot glasses. To chocolate-coat the edges of your shot glasses, zap 1/4 cup semi-sweet chocolate chips in a small, microwave-safe bowl just until melted. (The chocolate should be smooth and melty, but not hot. Overheating it wil cause the chocolate to mottle as it cools and hardens, so be careful that you only just microwave it until it's barely melted.) Dip the edges of each shot glass into the melted chocolate. Allow the chocolate to cool and harden before pouring hot cocoa into the glasses.
For dressing:. In a medium mixing bowl, combine the vinegar, sugar, salt and pepper. Drizzle in the oil, whisking as you go, until well mixed and set aside. For slaw:. Heat a dry medium frying pan over low heat and toast the nuts or seeds for about 1 minute until lightly browned and/or fragrant. Turn off heat and set aside. In a large bowl, combine the slaw mix, onions, nuts or seeds, cranberries and ramen noodles. Drizzle with dressing and toss until well coated. Refrigerate until serving.
In a medium bowl, whisk together eggs and 2 cups milk. Whisk in the flour, sugar, and salt and then 1/4 cup (4 tbs) melted butter. Refrigerate covered, 1 to 1 1/2 hours. Remove from refrigerator and whisk again. Batter should have the consistency of heavy (whipping) cream. If too thick, add remaining 1 or 2 tbs milk as necessary. To make crepes, heat a 9-inch skillet and brush with a little oil and butter. Using 1/4-cup ladle, ladle batter into the skillet and swirl around, coating the entire surface of the pan, pouring the excess batter back into the bowl. Over medium heat, cook until crepe is golden brown on one side, 30 or 40 seconds. With a spatula and/or fingers, turn crepe and cook until golden brown on second side. Turn out on clean towel. Repeat with remaining butter, oil, and batter until all the batter is used. Fill with anything. I love nutella! To serve, warm in oven. Sprinkle with sifted powdered sugar and, if desired, place a scoop of vanilla ice cream on the side of each crepe.
Sprinkle pork chops evenly with Cajun seasoning and pepper. Grill, covered with grill lid, over medium high heat (350°F to 400°F) 8 minutes on each side. Serve with Caramelized Onions. CARAMELIZED ONIONS:. Cook onion in hot olive oil in a large skillet over medium-high heat, stirring often, 10 to 12 minutes or until golden. Sprinkle with sugar, and cook 2 minutes. Add vinegar and next 3 ingredients, and cook 2 minutes. Serve warm or cold.
Prepare your Basic Cardamom Bread Dough using the first 7 ingredients listed above (this takes about 1 1/2 hours). BASIC CARDAMOM BREAD DOUGH DIRECTIONS:. Heat milk to a light boil, turning off heat when it reaches the scalding point (with small bubbles across the top). Stir in melted butter, sugar, salt, and ground cardamom. Let mixture COOL until "finger-warm" (still warm, but cool enough to touch). Stir in yeast and let sit for 10 minutes. VERY IMPORTANT: The milk should be LUKEWARM (or fingerwarm) and the yeast will double itself nicely! If the milk mixture is too hot, it will kill the yeast properties! Add flour into mixture 1/2 cup at a time until dough is firm and pulls away from the side of your mixing bowl (Tip: If using a stand mixer, exchange the mixing paddle for the dough hook after you've added the first 5 cups of flour. Use the dough hook to mix and knead the dough as you add the remaining 3-4 cups of flour). Cover the dough in the mixing bowl with a clean towel and let rise until doubled, about an hour. Punch down the dough, then remove from bowl. Knead lightly on floured counter until smooth and shiny. Divide dough into two halves. CINNAMON ROLL DIRECTIONS: Roll each half of dough into a 12" by 18" rectangle. Brush each rectangle well with melted butter. Combine 2/3 cup sugar and 2 tablespoons cinnamon; sprinkle evenly over the 2 rectangles. Roll each rectangle crosswise, like a jelly roll, to form an 18"-long cylinder. Using a sharp or serrated knife, cut each cylinder into 20 equal slices. Place each slice into a paper cupcake wrapper and place on baking sheet. Cover with towel and allow to double in size, about 45 minutes. Preheat oven to 425°. Brush risen cinnamon rolls with egg wash and sprinkle with pearl sugar and / or almonds. Place in the middle of a preheated oven and bake for 7 minutes, or until done. Yield: 40 cinnamon rolls.