HumbleIntelligence/food-ner-1-Million huggingface dataset:
FOR THE PATTIES: Mix together the beef, onion, green peppers, garlic, parsley, salt, pepper, paprika, and marjoram. Form the mixture into 6 to 8 steak shaped patties and 3/4 inch thick. Dip lightly in the flour and rush with the oil. Arrange on a broiling pan. Broil 3 inches from source of heat 5 minutes on each side, or to desired degree of rareness. While the meat is broiling, prepare the sauce. FOR THE SAUCE: In a saucepan, combine the ketchup, butter, Tabasco, Worcestershire sauce, and mustard. Cook until butter melts, then stir in the sherry. Arrange the patties on a hot platter and pour the sauce over them. The Complete Round The World Meat Cookbook.
Melt butter in large skillet & saute onions & corn over medium heat for 3-5 minutes. Add thawed chicken to skillet and mix. Spread evenly in bottom of skillet. Beat eggs, milk & salt in medium bowl. Pour egg mixture over chicken mixture. Reduce heat to medium-low, cover & cook 8-10 minutes. Cover frittata with cheese. Once melted, cut into wedges and serve with salsa.
Preheat oven to 425 degrees. Melt the butter in medium size pan. Peel the onion and slice into 1/4 inch rings. Saute the onions in the butter until soft. Remove from heat. Combine muffin mix, egg, milk, corn and hot pepper sauce. Place in a buttered 8 inch square pan. (You can use a cooking spray) Add sour cream, salt, dill weed and 1/2 cup of the cheese to the sauted onions; combine and spread over the batter. Sprinkle with the remaining cheese. Bake for 30 minutes or until bubbly. Remove from oven and let cool for a few minutes before cutting into squares.
Cream sugar, crisco and eggs. Mix flour, baking powder and salt. Add altenately wtih milk and vanilla. Add berries last. Pour batter into greased and floured 9" by 13" pan. Bake 375 for 45 minutes.
Mix together first 3 ingredients. Crumble into mixture 2 packages or 2 cakes yeast. Stir until yeast is dissolved. Stir in beaten eggs, shortening & sifted flour. Turn mixture onto floured board. Knead until smooth and elastic. Place in greased bowl, cover and let rise in warm place until double in bulk. Knead again and let rise again until double in bulk. Shape into rolls and let rise until almost double in bulk. Bake at 425 degrees until golden brown. Watch temperature, as may be too hot in some ovens.
Mix well and store in airtight jar, away from heatand light. Sprinkle on pizza or anything that needs a bit of a pick up. Chili, spaghetti, soups, etc.
Pour boiling water over oatmeal. Set aside to cool. Cream sugars and butter. Add: oatmeal, flour,soda,cinnamon, eggs, vanilla. Bake at 350 for 30-40 minutes in a greased and floured 9x13 pan. Make icing. Mix all icing ingredients,and spread on hot cake. Put under broiler for a few minutes til bubbly.
Heat oil in large nonstick skillet coated with cooking spray over med-high heat. Combine broth and next 6 ingredients. Add onion to pan; saute 2 minutes. Add steak; saute til deisired degree of doneness. Stir in broth mixture; cook 10 seconds until thickened, stirring constantly. Serve over hot rice with lime slices.
Dough:. Beat eggs and water together. Add 2 C of flour and 1 1/2 teaspoons salt; beat well. Gradually stir in about 1 3/4 C flour to make moderately stiff dough. Turn out on lightly floured surface and knead until smooth and elastic. Divide into 2 parts. Cover and let rest 10 minute Roll each part of dough out into 16x12 in rectangle. Cut into 2 inch squares. Sauce: Make the alfredo sauce, in a large skillet, melt butter. Saute chopped garlic over medium heat. Stir in 1 1/2 C half and half. Cook over medium heat 3-4 minutes, stirring constantly. Add remaining half and half, Parmesan cheese, and pepper. Once made, add the spaghetti sauce and stir well. Then add the half and half and cheese. Stir until its a smooth sauce; should look pink-orange. Filling: Combine chicken, spinach and melted butter. Stir in cheeses and spices. Place 1 tbs. of filling on one 2 inches square of dough. Moisten edges of dough with water and top with second square; seal well with tines of fork. Repeat with remaining filling and dough. Set aside to dry. Cook ravioli in large pot of boiling water until they float on the surface. Rinse and drain.
In a small bowl place bread cubes in milk to soak. Melt 2T butter or margarine in a small skillet and saute onion until golden. In another bowl combine salt, pepper, nutmeg, paprika, mustard and fines herbs. Set aside. Press milk from bread, combine with onions, mixed seasonings, ground beef, eggs. Form into 50 1 1/2 inch balls. Chill. In a large deep skillet, melt 2T butter or margarine. Brown meatballs, a single layer at a time. Remove meatballs from the skillet. Set aside. Prepare sauce in same skillet. Saute garlic 2 minutes. Mix flour with broth and add to skillet with liquid gravy seasoning (Kitchen Bouquet), tomato paste, and liquid smoke. Over medium heat, stir until thick. Reduce heat to low and slowly add sour cream, green scallions, dill and meatballs and let the mixture simmer for minimum 10-15 minutes. Do not boil.
Melt butter, add the chopped onion and garlic, saute gently. Stir in the curry powder, coriander, chilli powder (I omit this when cooking for kids), and salt. Cook 1 minute. Add vegetables, don't use more sweet potato than pumpkin as soup will be TOO sweet. Add the water and stock, simmer gently for 20-25 minutes or until veges are tender, then stir in the peanut butter. Use a stick blender to puree the soup, or mash it for a chunkier texture.
Melt butter. Add onions, bell pepper, and celery. Saute. Add soups. Mix thoroughly. Add crawfish tails, stir, and heat through. Serve over rice.
Preheat the oven to 375 degrees F. Cut the pumpkin, from top to bottom, into 1 to 1 1/2 inch thick slices; discard seeds and strings. Spread slices on a lightly oiled baking sheet. Combine the remaining oil with the rest of the ingredients and brush a bit of this mixture onto the pumpkin. Bake for about 25 minutes, turn, brush again, and bake until done, an additional 20 to 30 minutes. Run the slices very briefly under the broiler to brown them if you like. Serve.
Melt butter and mix with flour and press into a 9x13 pan. Bake at 350 degrees for 20 minutes, then cool. Mix cream cheese,powdered sugar & milk together and pour over crust. Mix sugar,water,blackberries & cornstarch in a saucepan, bring to a boil and cook 3 minutes(or until beginning to set up) then set aside to cool. Pour cooled blackberry topping over cream cheese layer, top with whipped topping, refrigerate a few hours.
Blend powdered sugar and cream cheese until smooth and creamy. Cut Angel Food cake into 1 inch cubes. Fold whipping cream and cake cubes into the cream cheese mixture. Pat the entire mix into a 9x12 pan, cover and refrigerate for several hours. Cut into portions and spoon pie filling on top of each portion. Serve.
Cook the kumara and raisins in a saucepan of simmering salted water for 15-20 minutes until soft. Drain well and roughly crush with a fork. Add the garlic, harissa paste or chilli sauce, cumin, ginger, cinnamon, sugar, vinegar, salt and mix well. Gradually stir in the olive oil, then set aside to cool while you grill the bread. Preheat the grill to medium-high. Carefully open up each flatbread to make 2 rounds, then grill in batches until crisp and golden. When cool enough to handle, break into large shards. Drizzle the kumara with a little extra olive oil, dust with paprika or sumac, and scatter with coriander leaves. Serve the spiced kumara dip on a platter with the crisp flatbread.
Combine all ingredients in a pan and bring to a boil over med-high heat. Reduce heat and simmer for a minute or so, stirring often. Let cool and store in frig in a container with a tight-fitting lid.
In a large bowl combine Cool whip, Koolaid& Condensed milk. Stir with spoon until mixture is well mix (lump free) Pour into Pie Shell (mixture will be thick and you may have to spoon out). Smooth out top of pie with back side of spoon. Place in frig. for 1-2 hours. Serve Chilled.
Combine first 6 ingredients in a bowl. Combine eggs, egg whites, vanilla, and creme de cacao in a separate bowl; beat with a fork. Add egg mixture to flour mixture; mix (dough may feel slightly dry). Lightly knead 8 to 10 minutes; form into a 16" oval roll that is 1 1/2" thick in the centre. Place on a lightly greased baking sheet and bake in a preheated 350* oven for 30 minutes. Cool on a wire rack and cut, slightly on the diagonal, into 1/2" slices. Reduce oven heat to 325* and bake, cut side down, for 10 minutes. Turn over and bake for an additional 10 minutes until crisp (centres may be slightly soft, but will harden up when cooled). Remove to wire rack to cool. Enjoy!
In large bowl, beat egg yolks until thick. Gradually add granulated sugar, beating until light. Slowly stir in cognac and rum. Add 1 1/2 quarts cream and about half the egg whites beating until very well combined. Beat remaining egg until foamy. Gradually add confectioner's sugar, beating well after each addition. Continue beating until soft peaks form when beater is slowly raised. Gently stir egg whites and remaining cream into egg-yolk mixture. Refrigerate, covered until ready to serve.
Peel potatoes, if desired, and thinly slice - I used the thin slicing blade on the food processor - (should have 6 cups). Place slices in a colander. Rinse with cool water; set aside to drain. For sauce, in a medium saucepan on med to med-high heat (I have found walnut oil doesn't have a high heat tolerance)cook onion and garlic in walnut oil until tender but not brown. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Remove from heat; stir in snipped sage. Grease a 2-quart round casserole (with glass cover). Layer half of the potatoes in casserole. Cover with half the sauce. Sprinkle with half the cheese. Repeat layering with the potatoes and sauce. (Cover and chill remaining cheese until needed.). Bake casserole, covered, in conventional oven at 350 degrees F for 40 minutes. Uncover; bake 25 minutes more or until potatoes are just tender. Sprinkle remaining cheese and nuts over top. Bake, uncovered, 5 minutes. Let stand 10 minutes. Top with sage leaves.
Combine all ingredients in a non-metallic bowl. Best results when made earlier in the day if serving in the evening (this gives the salsa flavors a chance to marry). Adjust ingredients to your liking. Cover and refrigerate. Great pared up with recipe#369631.
In a greased 8-in. square baking dish, combine apples and cranberries; sprinkle with sugar. In another bowl, combine the oats, brown sugar, flour and butter; sprinkle over cranberry mixture. (Top with pecans if desired.). Bake, uncovered, at 350° for 55-60 minutes or until browned and bubbly. Best served warm.
Mix the milk and vinegar together. Preheat the oven to 400 degrees. In a large mixing bowl beat the egg whites and milk mixture. Add the brown sugar, butter, and applesauce. Add the rest of the ingredients and mix together. Spray a muffin tin with non-stick spray and fill the cups. Bake for 20 to 25 minutes.
Preheat oven to 375°F. Combine flour, oats, brown sugar, cinnamon and 1/2 teaspoon salt in a small bowl. Add butter and 1 teaspoon vanilla; stir with a fork until moist and crumbly. Combine 1 teaspoon vanilla, cider, granulated sugar, cornstarch, and dash of salt in a large bowl; stir with a whisk until sugar dissolves and mixture is smooth. Add apples, tossing to coat. Spoon apple mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with oat mixture. Cover with foil and bake at 375°F for 30 minutes. Uncover and bake 30 minutes longer or until browned and bubbly.
Place tips in a plastic bag, add flour, salt and pepper and shake well, insuring that all tips are coated. In large skillet, heat oil over medium high heat. Add tips and mushrooms and stir until all tips have browned. Leave oil and flower mixture in pan. Add water, wine and dry soup mixture. Stir well, cover pan and reduce heat to a simmer. Simmer for 30 minutes, stirring ocassionally and adding water, if needed. Serve tips and gravy over rice, pasta, or baked potato. Enjoy.
Slice the tofu block into steak-sized rectangles. Arrange tofu slices in a shallow dish so they overlap as little as possible. Combine other ingredients in a bowl and mix well. Pour over tofu steaks. If there isn't enough liquid to cover the steaks, add some more water and swish it around a bit until well combined. Cover and refrigerate overnight (or as long as you've got). Cook marinated tofu steaks on grill or in non-stick skillet. Give it a few minutes on each side, or until lightly browned.
Peel bananas; slice into bowl. Cover completely with other fruit. Cover bowl and chill. Mix dressing ingredients together. Just before serving, pour dressing over fruit; toss until fruit is well coated.
Place fruit in a small baking dish. Combine sugar, flour, oats, lemon rind and margarine. Sprinkle mixture over fruit. Bake at 350 for 30 minutes.
Make sauce: bring soy sauce, mirin, sugar, ginger, and garlic to boil in small saucepan. Cook over med-high heat until sauce thickens, about 5 minute. Remove from heat, set aside. Spray grill or broiler pan with nonstick spray. Thread chicken, bell peppers, and scallions on to skewers, alternating the ingredients. Grill or broil kebabs 5-inches from heat, frequently brushing with sauce, until veggies are tender and chicken is cooked through. Serve with the rice. 7 Points for 2 skewers and 1/2 cup rice.
Cook the macaroni according to the package instructions so it will be "al dente". Add the frozen peas to the boiling water, with the macaroni noodles, during the last minute of the macaroni cooking. While you are waiting for the macaroni to cook: In a large bowl, wisk together 1 cup Hellmann's mayonnaise & distilled white vinegar. Add celery & onion into mayo mixture and mix well. Once the macaroni & peas have been drained, add to the mayo mixture and mix well. You want all of the macaroni noodles to be covered in mayo, if it doesn't appear to be enough add a few tablespoons of mayo at a time until the noodles are completely covered. Flake tuna into macaroni & mayo mixture and mix well. Add salt & pepper to taste. Place in the refrigerator and let the flavors blend and soak in over night. In the morning, you may want to add a bit more mayo if the macaroni appears dry before serving. Enjoy.
Mix together water, powder sugar and yeast - set aside for 10 minutes. It will become foamy. In sauce pan over low heat - mix milk, sour cream, butter, sugar and applesauce. Do not boil. Remove from heat when mixture is warm. Stir in yeast mixture. Beat in the eggs. Add flour gradually; 1 cup at a time- keep batter smooth. Knead the dough. Place dough in a large bowl and set inside a cold oven for 1 1/2 hours. While you wait, Create your filling. Starting by Washing, peeling and dicing up your apples. In sauce pan on low-med heat - cook together butter, applesauce and diced apples, sugars and cinnamon. To prevent burning, stir frequently- mixture is ready when apple pieces are fork tender. Now pour contents into food processor or blender, process until apple pieces are finely chopped. Transfer mixture to a bowl and let it sit until dough is ready. Now take out your risen dough, flour your work surface well - sprinkle with a bit of ground cinnamon. Roll out your dough into a large rectangle. Spread over the dough, but remember to leave at least a 1 inch margin along one of the longer sides of your rectangle. Now starting at the opposite side, carefully begin to roll your dough. Use a little bit of water to seal the ending side. Begin to evenly cut your dough into 12 slices. (I find that using a piece of string to do this task prevents your roll from getting smashed). Place slices swirled side facing up in greased and floured cake pan. Again let dough rest in cool oven 1 hour or cover with plastic wrap and refrigerate over night (makes for a nice breakfast treat). Before baking, chop together the topping ingredients in a food processor. Sprinkle this over the rolls. (This can also be done before refrigerating). Bake at 350°F about 45 or until done - edges should be a golden brown. ENJOY!
Preheat oven to 375 degrees. Combine palmito and bechamel sauce. In a large deep pyrex dish, put a layer of 1/3 rice, then a layer of 1/3 bechamel sauce, then a layer of 1/3 tomato sauce and top with 1/3 cheese. Repeat layers three times. Garnish with parmesan and bread crumbs. Bake at 375 degrees for 15 minutes or until golden brown.
Preheat an oven to 400*. Line a baking tray with parchment paper. Pulse the flour, sugar, baking powder and salt in a food processor, until fully combined. Add the butter and continue pulsing until it is roughly combined. There will still be lumps of butter. Tip the mixture into a bowl, and stir in the eggs and cream with a knife. Gently mix in the blueberries with your hands. Turn the dough out onto a lightly floured surface and press it into a 6 x 6-inch square. Cut the pastry into quarters, then halve each quarter. Place the scones onto the prepared baking tray and brush with the egg and milk glaze. Bake for 15-20 minutes, or until golden. Serve warm with butter, if you like.
Crush garlic. Add vinegar and oil. Add sugar and seasoned salt. Shake or stir vigorously. Pour sparingly over lettuce cut into shredded lengths [this wilts with the dressing]. Serve with ANY Asian main dish - or any dish.
Preheat oven to 180C (350F). Place raisins and rum in a saucepan over low heat and simmer till almost all of the rum has been absorbed. Set aside and allow it to cool. Place butter, chocolate in a DRY saucepan over low heat and stir till completely smooth. Place chocolate mixture in a bowl and add sugar, eggs, flour, cocoa, baking powder, raisins and mix till combined. Pour mixture into 20cm (8 inch) square cake tin that has been completely lined with non-stick baking paper. Bake for 50-60 minutes or until set. Cool completely and cut into squares to serve.
Brown ground turkey and onion until meat is brown and onion is tender. Drain off fat and add to meat and onion to crock. Add remaining ingredients to crock and mix well. Cook on low 6 to 8 hours or high for 3 to 4 hours. Garnish as you desire. We usually set out shredded cheese, chopped onions and sour cream.
Mix all the ingredients together. Taste for seasoning. Leave for 1 hour to allow the flavours to develop.
Peel and core apples; reserve peels and cores. Combine peels, cores and 2 cups cider in saucepan. Bring to boiling over high heat. Reduce heat to low; cover and simmer 30 minutes. Press mixture through food mill or sieve, to extract juice. Reserve juice; discard peels and cores. Meanwhile, combine apples with sugar, cinnamon stick and remaining 1/2 cup cider in large nonaluminum saucepan. Bring to boiling over medium heat. Reduce heat to low; cover and simmer, stirring occasionally, for 20 to 40 minutes or until apples begin to fall apart. Add reserved juice to apples, bring to boil. Reduce heat; simmer uncovered, stirring occasionally, 45 to 60 minutes or until thick. Discard cinnamon stick. Stir in pumpkin. Heat oven to 300 degrees. Pour mixture into large, shallow roasting pan. With oven door slightly ajar, bake, stirring every 15 minutes, for 1 to 1 1/2 hours, or until thick enough to spread. Spoon into sterilized 1/2 pint canning jars, leaving 1/2 inch headspace. Wipe rims and threads clean. Top with hot lids; screw bands on firmly. Process in boiling water bath 5 minutes ( or adjust time for altitude). Remove to wire rack to cool completely. Store in cool, dark place up to 6 months.
Melt the butter in a heavy-bottomed 12-inch skillet over medium heat. Add the brown sugar, cinnamon stick, and lemon zest; stir to dissolve the sugar, about 1 minute. (If the heat is too high, the butter and sugar will separate instead of combining to form a sauce). Add the bananas and spoon some sauce over each piece. Cook until the bananas are glossy and golden on the bottom, about 1 1/2 minutes. Turn the bananas and continue cooking until they are very soft but not mushy or falling apart, about 1 1/2 more minutes. Remove the skillet from the heat. Add the rum and wait until the rum has warmed slightly, about 5 seconds. Wave a lit match over the pan until the rum ignites, shaking the pan to distribute the flame over the entire pan. When the flames subside (this will take 15 to 30 seconds), divide the bananas and sauce among the four bowls of ice cream and serve.
Preheat oven to 350. Coat pork with 1 1/2 tsp olive oil; rub with rosemary, 1/4 tsp salt and 1/4 tsp pepper. Heat a heavy, ovenproof skillet over high heat. Cook pork, turning often, until lightly browned on all sides, 5 minutes. Transfer skillet and pork to oven; roast until thermomether reads 150 degrees, about 10- 15 minutes. Transfer cooked pork to a platter; keep warm. Add remaining 1 1/2 tsp oil to same skillet. Heat over medium heat. Add shallots and garlic; cook, stirring until lightly browned, about 4 minutes. Add wine; cook over high heat until reduced by half, about 5 minutes. Reduce heat to medium. Stir in stock concentrate and preserves. Add remaining 1/4 tsp each salt and pepper; adjust seasoning if necessary. Whisk in butter. Pour into a serving bowl. Slice pork into 1/4" slices and serve with sauce.
In a large bowl, combine walnuts, 1 cup of sugar and 1 tablespoon of cinnamon and put aside. Melt 1 stick of butter in a saucepan over low heat. Add the chopped peaches and simmer until the mixture is thick. This should take about 25 minutes. Mash the softened peaches with the back of a spoon. Transfer the peach mixture to a shallow pan and chill completely in the refrigerator. Melt the remaining butter. Grease a 10 X 16 X 2 inch pan. Remove the phyllo sheets from the package and wrap in a damp towel. Working quickly, brush a sheet with butter and place it in the greased pan. Repeat this process with 7 more sheets of phyllo. Sprinkle 1/2 of the nut mixture over the pastry sheets. Brush 5 more sheets with butter and layer over the nut mixture. Spread the cooled peach mixture over the pastry. Top the peaches with another 5 buttered phyllo sheets. Spread the pastry with the remaining nut mixture. Top with 7 more buttered sheets. Top with 1 remaining phyllo sheet that is without butter. With a small sharp knife, cut the pastry into 1 1/2 X 1 1/2 inch diamonds by making diagonal cuts. Make sure that you cut all the way to the bottom. Using a spray bottle filled with water, spritz the top of the pastry generously to prevent curling in the oven. Bake in a 325 degree oven for 6o to 90 minutes until the top is golden brown. Place the remaining 2 cups sugar, water, cloves, remaining 1 tablespoon cinnamon, and orange and lemon zest in a small saucepan over medium heat. Boil for 10 minutes, then add honey and allow to cool slightly. Strain the syrup and set aside. When the baklava comes out of the oven, pour the syrup mixture over the pastry. Chill the pastry in the refrigerator overnight before serving.
Heat oven to 250F (low). Mix spices together and rub generously onto both sides of chops. Set aside. Heat oil and bacon grease in a large skillet. Dredge chops in flour (using a plastic grocery bag makes it super easy) and sear chops (in batches) over medium high heat just to brown the outside. Add extra oil if necessary. Place the chops into a 9x13 pan directly from the pan so the excess grease also goes into the baking dish. When all the chops are seared and in the baking dish, cover very tightly with foil. Bake for about 2 hours for perfect tenderness.