HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown sausage. Boil pasta. Add together pasta, sausage, ricotta, sauce, and 3/4 cheese. Put in greased casserole dish. Add last 1/4 cheese on top with some basil. Cook at 350 for 30 minutes covered, 10 minutes uncovered.
Preheat oven to 350°. Spread cherry pie filling in an ungreased 9x13-inch baking dish. Top with the blueberries. Sprinkle the dry cake mix over the cherry filling and the blueberries. Shake the pan back and forth a little to distribute the cake mix evenly over the filling. Pour the melted butter over the top. Bake for 30-40 minutes. Let cool in the pan 5-10 minutes before serving. The crust will be dry and crumbly. As you serve it, mix the crumbs with the filling. Top with ice cream and you are done--plain and simple.
Scald milk, add shortening and mix well, let cool to room temperature. Proof yeast in warm water and a pinch of sugar. Put dry ingredients in mixer, combine. Add shortening mixture, and combine using the dough hook. Mix until smooth, adding more flour as necessary to keep dough soft but not sticky. Knead by hand or mixer (following the manufacturer's instructions) until smooth. About 10 minutes by hand, 2 minutes with mixer. Let rise in greased bowl until doubled, about 90 minutes. Don't punch down. Shape into rolls, put in greased sheetcake pan 2 inches apart. Let rise until doubled, about 20 minutes. Bake at 400 F 12-18 min or until tops are golden brown.
Combine the first 6 ingredients (DRY) in a large mixing bowl; set aside. Mix yogurt, milk, oil, egg, vanilla and mashed bananas together in a smaller bowl until well-combined (WET). Add WET mixture to the DRY mixture, mix until just combined (DO NOT OVERMIX) - lumps are ok. Now stir in chopped kiwi gently; you may also add chopped nuts if you like. Bake in a pre-heated oven at 375°F or 180°C for 25-30mins (mini muffins take about 20mins). Cool in pan for 10mins, then remove and cool thoroughly on wire rack.
Combine and toss together all ingredients. Freeze in the freezer. Take it out and enjoy the cold desert.
cream butter, sugars, egg and vanilla together add apples and pumpkin and mix. add dry ingrdients and mix. Batter will be moist. place by rounded tablespoonfuls on ungreased cookie sheets. makes 3 dozen cookies. Bake cookies in preheated 350 degree overn for 12 to 15 minutes.
Pour the water into the bowl of a stand up mixer fitted with a dough hook and sprinkle in the yeast. Add 1 cup of the flour and the sugar then stir to combine. Let rest for ten minutes or so, until the yeast activates and bubbles appear on surface. Add the rest of the flour, salt, olive oil, pepper, thyme and olives and mix well until dough begins to form a ball. Continue kneading for a few minutes until the dough is smooth and elastic. Place in a large, oiled bowl, cover with a towel, and rest in a warm place until the dough doubles, about 1 hour. Lightly oil your hands then knock down the dough, pressing the air out of it. Knead a few times and then place dough onto an oiled baking sheet. Pull and press dough across pan until if forms a large, flattened circle and vigorously poke dimples into it with your fingertips. Drizzle with olive oil, coarse salt and pepper and let rise a second time until it doubles again, about 30 minutes. While you wait preheat your oven to 450 degrees. Place in oven and bake until it has formed a golden crust, but is still soft in the centre, about 40 minutes.
Cook pasta according to package directions. Meanwhile mix together remaining ingredients. Drain pasta and toss with the sauce. Serve at once.
Preheat oven to 350 degrees F. Line a 13"X9" baking pan with Reynolds Aluminum Foil. Spray with non-stick cooking spray, or use Reynolds Wrap Non-Stick Aluminum Foil. Set aside. In an 8" non-stick skillet, cook 4 slices of the bacon until just crisp. Transfer to a paper towel lined plate and let drain and cool. In same pan with the bacon drippings, saute the red bell pepper, onion and parsley flakes for 3-4 minutes. Remove from heat and cool. In a large bowl, combine the ground beef, bread crumbs, eggs, dry soup mix, water, golden mushroom soup, French fried onions and crumbled bacon. Mix well with hands and form into a "football" shape. Place in prepared baking pan. Make a deep well in center of meatloaf, being careful not to break through the bottom. Carefully layer the cheese strips along length of meatloaf. Spoon red pepper/onion mixture over top of cheese. Carefully work meatloaf up and over filling. (It's ok if filling is not covered completely) Use remaining uncooked sliced bacon to "wrap" meatloaf, covering all exposed meatloaf with bacon in a diagonal pattern. Bake for 1 1/2 to 2 hours or until meatloaf and bacon is thoroughly cooked. Remove from oven and let rest 10 minutes before serving.
In a large bowl, season the ground beef with salt and pepper. Add 1/2 c cold water and mix by hand until meat has absorbed all the water (the water keeps the burgers moist and juicy). Shape into 4 patties. Heat a large cast iron skillet over medium-high heat. Spray the skillet with non-stick cooking spray. Add the burgers and cook to desired temperature, about 8-10 minutes per side for medium-well. Remove the burgers from the pan and set aside. Add the onion slices to the same skillet and cook until golden brown on both sides, being careful to keep them in whole slices; it should take about 3 minutes per side. Remove from pan and set aside. Crack the eggs into the same skillet and cook until the yolk is not runny. Carefully remove from pan. Lay the bottom of the 4 hamburger buns on a flat surface. Top each bun with a burger. Top the burgers with 1 egg, onion slice, 1 slice of cheese and then the top bun. Lightly press the sandwich together with your hand. Place the sandwiches into the pan and cook for 1 minute on each side to griddle the buns. Serve and enjoy!
In a mixing bowl, combine Orange Marmalade and can of Whole Berry Cranberry Sauce together. Pour a small amount of the sauce into the bottom of a crock-pot or slow cooker. Place thawed boneless turkey breast into the slow cooker. Pour remaining orange-cranberry sauce over the top of your turkey. Preferrably, cook on low 8 hrs for most tender meat. Or on high 4-5 hours. This recipe is easily doubled for a large crockpot and bigger serving! Enjoy!
In a large bowl, combine cabbage, onion, cilantro, tomato and jalapeno. Mix well. In a separate bowl, smash avocado; when it is completely mashed, add oil, vinegar, and salt and pepper. Mix well to combine. Add the dressing to the vegetable mix well. Taste it and adjust seasoning and oil & vinegar if more is needed.
Heat oven to 400. Grease muffin tins. Mix together brown sugar, sour cream, and pecans set aside. Mix together flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and ground cloves. Mix into the dry ingredients egg, buttermilk, canned pumpkin, brown sugar, and butter until mixed through. Spoon batter into greased muffin tins. Sprinkle 1 teaspoon of the topping onto each filled muffin tin. Bake for 20 minutes.
Thaw dough; roll it into 14 x 24-inch rectangle about 1/4 inch thick. Brown ground beef or turkey; stir in remaining ingredients except Italian tomato xauce. Spoon filling evenly onto dough, slightly pressing filling into dough. Roll dough lengthwise like a jelly roll, and cut into 24 1-inch slices. Treat 2 rimmed cookie sheets with nonstick spray; lay slices on sheets about 1 inch apart. Preheat oven to 400°F. Let roll-ups sit for 10 minutes. Bake for 20-25 minutes or until golden. Cool roll-ups and freeze in 4 1 gallon bags, 6 per bag. Slip a 1 quart bag with 1 cup sauce into each bag of pizza roll ups. To prepare, thaw roll-ups and warm them in a preheated 400°F oven for 10 minutes or put them frozen in the microwave; heat on high for about 2 minutes. Serve with warmed Italian tomato sauce.
Preheat oven to 300 degrees F. Put on some Christmas music. Chop pecan in a food processor or by knife. Beat butter until soft with a mixer. Add sugar, vanilla, and pecans. Carefully add flour and blend well. Coat hands with flour. Use a teaspoon scoop or a teaspoon and shape into cherry-size and place on a parchment-lined or greased cookie sheet. Bake at 300 degrees F for 15-20 minutes. (These should be light in color. Do not brown!) While cookies are still quite warm, roll them in confectioner's sugar. When cool, roll in confectioner's sugar again.
Heat the oil in a large frying pan and fry the onion for about 5 minutes until softened. Add the garlic and cumin seeds, then fry for another minute. Add the spinach, in stages, stirring until the leaves begin to wilt. Stir in the chick peas, butter and season with salt and pepper. Reheat until just bubbling, then serve hot.
Arrange cherries evenly on bottom of a greased 9 x 13 pan. Preheat oven to 350°F In a small saucepan, combine the cherry syrup, 1 package of cherry Jello and 1/4 cup Dr. Pepper; gently heat until Jello is dissolved. Add almond extract and cool slightly. In a large mixing bowl, combine yellow cake mix, 1 pack cherry Jello, oil, eggs and 3/4 cup Dr. Pepper. Beat on high for 3-4 minutes. Pour cooled Jello mixture over cherries in pan. Sprinkle evenly with the miniature marshmallows and then carefully and evenly spoon the batter mix over the marshmallows. Bake for 40-45 minutes. Cool on rack for 45 minutes. Chill 3-4 hours.
Cut pork into 6 pieces & sprinkle with black pepper. Place pork between sheets of wax paper & roll with rolling pin until about 1/4" thick. Heat oven to 200°F In a large frying pan, cook pork over medium heat until browned (3 minutes each side)Remove from heat & place in baking dish. Sprinkle with herbes de Provence & place in oven to keep warm. Pour wine into frying pan. Cook until boiling. Scrape cooked on brown bits from bottom of pan and stir until partially reduced. Remove pork from oven, pour wine sauce over pork and serve.
Peel the aubergines (the peel remains tough when it is grilled) and cut them into rounds about 1cm/1/3in thick. Dip them in olive oil, turning them over, and sprinkle with salt. Cook on a griddle pan or under the grill, turning them over once, until they are lightly browned. They do not need to be very soft, as they will cook further in the sauce. In a wide saucepan or frying pan, fry the garlic in 2 tbsp of the oil for seconds only, stirring, then take off the heat. Add the ginger, cumin, cayenne or chilli powder, honey, lemon juice and water. Put in the aubergine slices and cook over a low heat, either in batches so that they are in one layer, or together - rearranging them so that each slice gets some time in the sauce - for about 10 minutes or until the slices are soft and have absorbed the sauce. Add a little more water if necessary to thin sauce.
In a large pot over medium heat, add oil and when hot, throw in fennel, leeks, onions and garlic; stir and cook for 5 minutes. Add tomatoes, tomato paste, orange peels, thyme, dill, saffron and cayenne pepper; stir well and cook for 2 minutes. Pour in white wine and scrape the bottom of the pot; cook for 5 minutes. Pour in boiling water and add fish heads/carcass/shrimp shells, add parsley, bay leaf, sea salt and freshly ground black pepper; bring to a full boil; cook for 5 minutes. Reduce heat to medium-low and simmer for 45 minutes. Remove fish heads, bones and shells; discard. Remove sprigs of thyme as well. Using a hand blender, puree the mixture until smooth. Strain the mixture through a fine sieve over a large pot. Bring heat to medium-high and broth starts to boil, add firmer fish first before adding the others. When they are all cooked, transfer them to a serving plate. Add shellfish starting with the ones that take the longest to cook. Transfer shellfish to the serving plate along with the fish and transfer broth to a soup tureen. In shallow bowls, place a mix of fish and shellfish, ladle the broth and serve with crusty bread. To add a nice finishing touch, place fennel fronds on top. Make 6-8 servings. NOTE: If not using fresh fish, use 4 cups clam juice and 6 cups water BUT no salt.
Melt butter and bacon fat in large pot. Sautee onion, celery garlic (and 1/2 cup shredded carrots, if using) until tender. Add seasonings (parsley, Tabasco, celery salt, thyme & bay). Add flour and instant mash potatoes. Turn off flame and stir until flour is no longer visible. Add the clam juice and stir. Turn flame back on to high and continue stirring (constantly) to avoid sticking. Bring to a boil. Add potatoes and stir. Cook for 15 minutes or until potatoes are tender. Add clams. Stir. Add cream. Stir. Simmer for 1/2 hour. Add salt and pepper, to taste. Serve garnished with fresh parsley and enjoy!
Prepare the brine solution and let it cool. Trim any surface fat from the roast. Place the roast in a large zip-lock bag and add the brine. Seal the bag and place it in a bowl to catch any drips. Refrigerate at least 24 hours, 48 hours is mo better. Turn the bag every 6 hours. After 48 hours prepare the rub. Grind the cumin seeds, chili powder, and peppercorns in a spice mill. Mix the cumin, pepper, sugar, paprika, salt, and chili powder in a medium bowl. Now you have a choice. Barbecue it or cheat and cook it in an oven or a crock pot. Whichever you decide preheat to 225°F. Remove the roast and discard the brine. Thoroughly dry the roast with paper towels. It's called a rub, so rub it hard and well, work it into the meat. When it is completely covered, if there is any rub left rub that into the roast 'til the spices are all used. Place the roast on the top rack of the smoker and place presoaked hardwood (Alder, Apple, Cherry, Hickory, Mesquite or whatever turns you on) on the coals. Talk with friends and sip a nice ale as you check the cooker temperature. Adding charcoal and fresh wood to maintain 225°F (Go easy on the wood. It's far better to under smoke and end with a delicate flavor than achieve a flavor too strong to be enjoyed). Cook for 10-12 hours. If you choose to cheat, place the roast in a crock pot,set on low and cook for 10-12 hours. If you opt for the oven, place the roast in a pan and roast it for 10-12 hours. Note; If you choose to use the smoker the juices will drop into the water basin. If you use a crock pot or oven you will have to drain the juices fairly regularly. I heated the nozzle of my nylon turkey baster and squeezed it to make the hole flatter and smaller, the thin juices don't dribble out so easily. Each works well but with the charcoal cooker you get smoked meat and the fun of being forced to sit around with friends drinking ale and watching the coals. The cooking of food should be as much fun as the eating of it. When done let it cool to handling temperature. Cut, chop, or shred the meat into bite sized servings. Mix the vinegar, hot sauce, and sugar. Add salt and pepper to taste. Toss vinegar mix with the meat. Reheat and serve. Great with a garden salad and a baguette to soak up the juice.
Preheat oven to 350 degrees. Combine brown sugar, oats, flour and cinnamon. Cut in butter until crumbly. Arrange 1/2 of the apple slices in a buttered 8 inch square baking dish. Sprinkle apples with half of the sugar mixture. Top with remaining apples, followed by the remaining sugar mixture. Bake for 30-40 minutes or until apples are tender. Serve warm.
Prepare Rice-A-Roni Red Beans and Rice according to package directions. While it is cooking, prepare the onions, celery and garlic and saute in a skillet in a small amount of oil until soft. Open the can of tomatoes and dump into a large stockpot or crockpot. Add the sauteed veggies, cooked chicken and pepper strips to the pot as well. Heat the contents to simmering (or set the crockpot to low if you will be gone all day or high for a few hours). Using the same skillet from before, saute the thinly sliced sausage and add that to the pot also. When the Rice-A-Roni is done, remove the lid from the pot and continue to cook and stir until most of the liquid is evaporated, then add to the pot as well. Mix everything up well. Add hot sauce to taste. If using shrimp, add them close to serving time, so they will heat through but not be overcooked. Heat through and serve.
Cut fillet in 4 serving pieces. Place large side of fillet toward edge of Pyrex baking dish with center open. Pierce fish, dot fish with butter, and cover with plastic wrap. Microwave Medium (50%) for 5 minutes. Mix mayonnaise, parsley, onion, and dill together. Spread mayonnaise mixture on top of fillets and microwave Medium (50%) covered for 5-6 minutes before serving. Garnish with lemon wedges. If steaks are used, arrange with thin ends toward center of dish. One inch steaks should be microwaved 5 minutes a medium power, covered with mayonnaise mixture and microwaved for 5-6 minutes longer.
Preheat oven to 350 degrees. Make shallow slits all over lamb and insert garlic slivers into slits. Rub lamb with oil and rub with salt, pepper, thyme and rosemary. Place lamb in roasting pan on a rack. Roast lamb for about 1 hour and 20 minutes, or until temperature reaches 140 degrees when thermometer is inserted for medium rare, or longer if you like it more well done. You may want to check it early to ensure not to overcook. Remember lamb will continue to cook while it rests. While the lamb is roasting, combine the whole garlic cloves, 1/2 cup wine and 1/2 cup broth over medium high heat. Bring to a boil, reduce heat to medium low and simmer until garlic cloves are very soft when tested with a fork, about 15 to 20 minutes. Transfer to a blender or food processor and puree until smooth. When the lamb is done, remove to a platter and tent with foil. Add the garlic puree to the juices in the roasting pan and heat on the stove top. (If using a pan that is not stove top safe, combine the juices and the garlic puree in a small saucepan to heat). Add additional broth if needed to thin to your liking. Adjust the seasonings at this point if needed. Carve the lamb and serve with garlic sauce on the side.
Heat oven to 375. Spray only the bottoms of 12 medium muffins cups with nonstick spray. In a large bowl, beat milk, yogurt, egg whites, egg, vanilla and lemon zest. In a separate bowl, combine flour, sugar, cinnamon, baking soda and baking powder. Fold dry ingredients into wet until just moist. Stir in apple. Divide batter among muffin cups. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan and cool on wire rack.
Slice eggs in half, and remove yolks to a separate bowl. Combine mustard, mayonnaise, curry powder and salt with yolks, mashing with the flat end of a large spoon. You may have to adjust mustard and mayonnaise quantities to reflect your taste for moisture of the deviling, and the size of the yolks. Mix in the chopped dill pickle or the capers (if necessary, drain them first). Stuff the egg white "boats" using a spoon. You may stop here and chill in refrigerator until serving, OR you may go on to make the decorated eggs. To decorate the Lil Devils: the capers become eyes, the pine nuts and pimento become noses, more pimento for mouths and for devil horns. The dill serves as hair and as beards. Create some Devils as victims, too. Round mouths, the like. Roasted pepper works well as pimento (is really the same thing), just cut or slice it to the shapes you want.
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add extracts; mix well. Combine the flour, baking powder and salt; add to the creamed mixture alternately with eggnog. Pour into two 9 inch round baking pans coated with nonstick cooking spray. Bake at 350° for 30-35 minutes or until a tooth pick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. For frosting, combine flour and salt in a saucepan. Gradually stir in eggnog until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cool to room temperature. In a large mixing bowl, cream butter and sugar. Add eggnog mixture and vanilla; beat on high until fluffy. Spread frosting between layers and over top and sides of cake. Store in the refrigerator. Serves 12.
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente; drain. While the pasta is working, in a small saucepan, warm the cream and lemon peel over medium heat. Using a food processor, puree the parsley, cheese, nuts and garlic. Mix in the lemon juice. With the machine on, blend in the olive oil until combined. Place the pesto in a large pasta bowl; season with salt and pepper. Stir in the hot cream mixture, add the pasta and toss.
AIOLI:. In mortar using pestle, or on cutting board with knife, mince and mash garlic to a paste with a pinch of salt. Whisk together yolk, lemon juice and mustard in a small bowl. Combine 2 oils and dribble it into yolk mixture a little at a time, whisking constantly until emulsified. (If aioli separates, stop adding oil and whisk until it comes back together, then resume adding oil.). Whisk in garlic paste. Season with salt and pepper. Refrigerate, covered, until ready to use. POTATOES:. Bring large pan of salted water to boil over high heat. Add potatoes and cook until tender (about 20 to 25 minutes). Drain and cool. Peel cooled potatoes and slice into rounds. Transfer to serving plate. In bowl, whisk together oil, vinegar, paprika, garlic and chili powder. Drizzle paprika sauce and aioli over potatoes. Refrigerate any leftovers for another use.
Chop bacon and mushrooms, fry until the bacon is crisp, drain and set aside on paper towel. In a small bowl combine cheese, butter, dry mustard, paprika and parsley. Add cooled bacon and mushroom; mix well. Remove dough from can in two rolled sections, don't unroll them. Roll each section in sesame seeds. With serrated knife slice each section into 8 slices. Place on ungreased cookie sheet. With your thumb make an indentation in center of each slice. Top with about 1 tsp of the cheese mixture. Bake at 375°F for 10-12 minutes or until golden brown.
Cream the butter; gradually add sugars, beating well at medium speed of an electric mixer. Add eggs and vanilla, beating well. Combine flour, soda, and salt; add to the creamed mixture, mixing well. Stir in the chocolate chips and pecans. Drop by rounded tablespoonfuls 2 inches apart onto lightly greased cookie sheets. Slightly flatten each cookie with your fingertips. Bake at 350 degrees for 12 to 14 minutes. Let cool slightly on the cookie sheet before transferring to a wire rack.
Fill a large pitcher, 3 gallon pitcher, with ice and fruit. Pour sugar on top. Add the wines and liqours. Mottle the fruit with a potato masher to release the juices. Marinate from 3 to 9 days for fuller flavor! Serve over ice, with seltzer, straight up!
Rinse chicken inside and out, and pat dry. Season as desired. Place in crock pot, breast side down. Pour liquid smoke over top or just add along the side, if desired. Cover and cook on low until done. Use the instruction book for your cooker to know how long to cook a chicken. Some crock pots cook faster than others, even on low.
In a medium saucepan, heat the cream, milk, and crushed coffee beans to just under a boil. Remove from the heat and let stand at least 1 hour for the beans to infuse their flavor. In a medium bowl, whisk together the egg yolks and sugar. Pour the cream mixture into the egg yolks, whisking until well blended. Return this mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens slightly, enough to coat the back of a wooden spoon. Strain the custard through a fine mesh sieve and chill. Freeze in an ice-cream maker following the manufacturer's instructions.
In a large skillet, saute rice mix in butter until golden brown. Stir in water and contents of rice seasoning packet, and bring to a boil. Reduce heat, cover and simmer for 15 minutes. Stir in peas, water chestnuts, marmalade, and pepper. Cover and cook for 3-4 minutes or until vegetables are tender.