HumbleIntelligence/food-ner-1-Million huggingface dataset:
May be prepared the day before. At least 4 hours before cooking, trim crusts and cut bread into 1 inch squares. Cut cheese into bite size pieces. In a large greased casserole, alternate layers of bread and cheese. Pour melted butter over top. Beat eggs well, stir in salt, pepper, mustard and milk, and combine thoroughly. Pour egg mixture over casserole; cover and refrigerate four hours or overnight. One hour before serving, bake at 350 degrees Fahrenheit, 30 minutes covered, then 30 minutes uncovered until top is golden and puffy. Serve immediately while it is still hot.
Wash the beans and soak overnight in cold water. Drain the beans and dump into slow cooker. Stir in chili powder and oregano. Pre-soak ham in a separate pot, for at least 2, or refrigerated up to 24 hours, depending on how salty you want your stock to be. Add ham hock to slow cooker with beans and pour in ham soaking liquid. Add more water until ham hock is completely covered. Add onion to slow cooker with beans and meat. Stir well. Season, to taste, with House Seasoning, cover the pot, and cook on high until beans are very tender, about 5 hours. House Seasoning: Mix ingredients together and store in an airtight container for up to 6 months.
Preheat oven to 350 degrees F. Cream brown sugar and margarine together; stir in 2 oz melted chocolate. Beat in egg then add milk alternately with flour, baking soda, and salt; stir in vanilla. Drop by heaping tablespoons onto lightly-greased cookie sheet, spreading batter slightly. Bake in 350 degree oven for 10 minutes, let them set for 5 minutes on the cookie sheets; then remove the cookies from the cookie sheets and place inverted on a cooling rack. Combine four cups sifted confectioners sugar with one-half cup melted shortening; add one teaspoon vanilla and enough milk to make a spreadable consistency. Note: frost the bottom of the cookies, not the top! Separate the frosting into two equal portions. Add two ounces melted chocolate to one portion and stir well. Carefully spread white frosting on half the bottom of each cookie, then the other half with chocolate frosting (try to keep them from overlapping, instead let them meet together). These are good cookies for graduation parties, too, because you can omit the chocolate from both the cookie and the frosting and use icing-colorings to make the frosting the school colors!
Press 1 package of rolls in a lightly greased 9x13 pan. Mix sugar, cream cheese& vanilla. Spread on pressed rolls. Place other package of rolls on top of mixture, trying to cover as much as possible. Spread melted butter or margarine on top. Sprinkle with cinnamon& sugar mixture. Bake 30 minutes at 350°. Cool and cut into squares.
Dip filet of grouper in melted butter and dredge in cajun blackfish seasoning. Place filet on hot flattop griddle for about 5 minutes and then flip over. Place slices of marble rye bread on flattop, top each with Thousand Island dressing and slices of Swiss cheese. Place sauerkraut on flattop. When the cheese is melted and the bread toasted, place filet on one slice of the bread. Top filet and the other slice of bread with warm sauerkraut. Remove sandwich from griddle, cut on a bias and plate with a pickle spear. Additional Cajun seasoning is optional.
In a small sauce pan combine undrained strawberries and cornstarch. Cook and stir over medium heat until mixture thickens and bubbles. Spread evenly over bottom of 11 x 7 baking dish that has been sprayed with cooking spray. In a mixing bowl combine eggs, milk, sugar, butter, vanilla and salt. Add bread cubes to moisten. Spread evenly over strawberry mixture. Bake at 350 degrees for 50-55 minutes. Serve warm with cream.
Heat oil in heavy large pot over medium heat. Add onion; saute until translucent, about 4 minutes. Add garlic; stir 1 minute. Add sausage; cook until browned, breaking up with back of spoon, about 5 minutes. Drain drippings from pot. Add wine, diced tomatoes with juice, and crushed tomatoes. Increase heat and bring to a boil. Reduce heat to low and simmer 30 minutes to blend flavors, stirring occasionally. Can be made one day ahead up to this point: Cool and refrigerate, then reheat over medium heat before continuing. Cook pasta until al dente, drain. Stir pasta, arugula, basil and oregano into tomato sauce. Simmer until the arugula wilts, stirring often, about 2 minutes. Season with salt and pepper to taste. Transfer to serving bowl or dinner plates and sprinkle with parmesan.
I like to break up my cinnamon sticks and put the cinnamon pieces and the whole cloves in a tea ball or bouquet garni bag. Otherwise you have to fish out the cinnamon and cloves later. In a heavy-bottomed saucepan combine the cranberries, the honey, the brown sugar, the cinnamon sticks, the cloves, the nutmeg, fresh grated ginger, orange zest and orange juice. Simmer the mixture, covered, stirring occasionally, for 5 to 10 minutes, or until almost all of the cranberries have burst and the mixture is thickened. (If you prefer more whole berries in your sauce, leave more intact. If you prefer a more jellied consistency, use an immersion blender to leave fewer whole pieces.) Remove cinnamon sticks and cloves. Transfer the sauce to a bowl and let it cool before serving. The sauce may be made 2 days in advance and kept covered and chilled. Serve the sauce at room temperature. You may also serve the sauce with cream cheese to be spread on crackers for an appetizer.
Brown pork and onion over medium-high heat in large saucepan, stirring occasionally. Add remaining ingredients except tortilla strips. Cover and simmer 20 minutes. Stir tortilla strips into soup and simmer for 5 to 10 minutes more, until tortilla strips are softened. Serve hot.
Rinse salmon in cold water and pat dry with paper towels. Place salmon in a shallow bowl & top with soy sauce. Let stand 10 minutes. Combine wine,lemon juice, mustard, and oil; set aside. Roast salmon in a 450-degree oven for 16 minutes. It should be a little pink on the inside). Move salmon to a serving plate. Heat spinach in nonstick skillet & cook until it wilts. Pour spinach & sauce over salmon. Enjoy!
Microwave 1 cup of chocolate morsels in microwave safe bowl on high power for 1 minute; stir. Microwave at additional 20 second intervals, stirring until smooth. Let cool. Combine Flour, Baking Powder, and Salt in small bowl. Beat Granulated sugar, butter and vanilla extract in large mixer bowl until crumbly. Beat in melted chocolate. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in remaining morsels. Cover; refrigerate until firm. Preheat over to 350 degrees. Shape firm dough into 1 1/2 inch balls; roll in powdered sugar. Place on ungreased baking sheets. Bake for 10-15 minutes or until edges are set but centers are still slightly soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Put all the liquid ingredients in 42 cup coffee percolator. Fill basket with remaining ingredients. Plug in and brew. Cider is done when coffee maker stops perking. Makes approximately 24 (8 ounce) servings. OR, put liquid ingredients in a large kettle and tie the dry ingredients into a cheesecloth pouch. Simmer for about half an hour and serve.
In a large pot of boiling water, sprinkle 1/2 a teaspoon of salt. Throw in the saccottinis. Cook for approximately 5 minutes, and then drain the pasta. In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add the vegetables. Cook for 2-3 minutes. Deglaze with the white wine. Add the O'Sole Mio Napolitana sauce. Let simmer for 2 minutes. Add the pasta to the sauce. Stir well and serve. Decorate with a basil leave and some grated Parmesan. More quick and easy recipes can be found at www.osolemio.ca.
Combine apples, pears, prunes, apricots, cherries, maple syrup and 1/4 cup apple juice. Place in 8-cup baking dish. For topping, combine rolled oats, flour, bran, brown sugar and cinnamon. Stir in melted margarine or butter and 1/3 cup juice. Spoon over fruit. Bake in preheated 350 oven for 50 to 60 minutes, or until fruit is very tender and topping is crisp. Simply HeartSmart Cooking, Bonnie Stern.
Simmer all the basic soup ingredients together for 15 to 25 minutes. Then add all, or any of the flavouring ingredients - to make the soup exactly as you like it. (Flavouring ingredients are listed above.). Cook over a gentle heat for a further 5 to 10 minutes. Serve hot with any of the side dishes as described above.
Melt butter in a heavy skillet over a low heat. Add the pecans and salt and saute, stirring constantly, until pecans start to turn brown. Drain the butter into a small bowl and transfer the pecans to another bowl and let cool. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Add the melted butter and blend. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. After the ice cream stiffens (about 2 minutes before it is done), add the pecans, then continue freezing until the ice cream is ready. Makes generous 1 quart. Sweet Cream Bases----: Favorite Sweet Cream Base: Most popular base, has creamy texture, medium body, and a subtle, understated taste. It's especially good as a background for fruit, cookies, and candy. 2 large eggs 3/4 cup sugar 2 cups heavy or whipping cream 1 cup milk Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Simple Sweet Cream Base: This simple recipe is made with a minimum of ingredients and requires no cooking. It makes a very creamy ice cream with 25% butterfat, but it does not store well in home freezers, so be prepared to eat it all. 2 cups heavy or whipping cream 3/4 cup sugar 2/3 cup half-and-half Pour the cream into a mixing bowl. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the half-and-half and whisk to blend. Condensed Milk Sweet Cream Base: This recipe makes a less creamy, less rich ice cream. Ben likes the slightly "cooked" flavor of the sweetened condensed milk. 2 cups light cream 1 cup sweetened condensed milk, cold Whisk the light cream and the sweetened condensed milk together in a mixing bowl until blended.
Add the butter to the sauce pan, than add the onions. Saute until slightly translucent, about 5 to 6 minutes. Than add the celery, about 5 minutes. Add all the stock. DO NOT ADD ANY WATER! We are replacing the water with stock or broth. Bring the liquid to a boil on a medium heat for about 2 minutes. Add the stuffing and the dried cranberries together. Turn off the stove, cover and let it sit for 5 minutes. Fluff with a fork and serve.
Cut squash in half length-wise; discard seeds. Place one squash half, cut-side-down, on a microwaveable plate. Cover and microwave on high 8 minutes or until easily pierced with a fork, turning once. Repeat with second squash half. When cool enough to handle, scoop out squash , separating strands with a fork; set aside. In a skillet, cook bacon and onion until bacon is crisp. Using a slotted spoon, remove to paper towels and drain, reserving drippings. Add butter, brown sugar, salt and pepper to drippings. Stir in squash and bacon; heat through. Remove from heat and stir in cheese until just blended. Serve immediately.
Heat oven to 425°F. Grease two 12 muffin tins or line with liners. Put all dry ingredients in large bowl and mix well. Add buttermilk, mayonnaise, butter and shortening to dry ingredients. Mix well. Add eggs and blend thoroughly. Pour into prepared muffin tins and bake 10-12 minutes till lightly browned. Use toothpick to test for doneness. NOTE: I added 1 C shredded cheddar cheese on some and cinnamon sugar on some.
For the crumb crust: In a bowl, mix together the ingredients until well combined. Press into a 9 inch springform pan or a 10 inch pie plate. For the chilled cheesecake: Combine the gelatin and 3/4 cup of sugar in a medium saucepan. Beat the egg yolks, then stir in the milk gradually. Stir into the gelatin mixture and place over low heat. Cook, stirring constantly for 3-5 minutes or until gelatin dissolves and mixture is slightly thickened. Remove from the heat and stir in the lemon rind, lemon juice and vanilla extract. Beat the cottage cheese with and electric mixer at high speed for 3-5 minutes or until completely smooth. Stir into gelatin mixture, then chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon. Beat the egg whites until stiff, but not dry. Add 1/4 cup sugar gradually and beat until very stiff. Fold into the gelatin mixture, then fold in the whipped cream. Turn into the prepared pan. Chill for 3-4 hours or until firm. Loosen side of pan with a sharp knife and release springform. You can decorate the cheesecake with chocolate leaves in a circular pattern on top and/or place fresh raspberries in the center.
Preheat oven to 350'. Slice french bread in half or in slices and place on top of foil. Melt butter in microwave in a glass dish. Add greek seasoning and johnnys seasoning salt to melted butter. Add minced garlic and stir well. With a basting brush, spread melted butter mixture over bread slices or half loaves. Cover with foil and bake 30 minutes.
Preheat oven to 350 degrees. Beat the butter or margarine with a wooden spoon or mixer until creamy. Slowly add the sugar, together with the vanilla sugar, salt and almond extract, alternating with the eggs. Mix the dough until it is very foamy and the sugar has been thoroughly dissolved. Sift in the flour with the baking powder, add the ground almonds, and mix everything together quickly. Carefully coat a springform with butter or margarine. Pour the batter in and smooth down the surface. Peel the apples, cut in half lengthwise, and remove the cores. Cut into the outer surface a few times with a knife, but don't cut all the way through. Brush apples with the lemon juice. Place the apples close together onto the batter, core side down. Soak the currants for a short time in hot water, wash thoroughly and rub dry in a cloth. Sprinkle the currants, together with the slivered almonds over the apples. Bake the cake at 350 degrees for 75-80 minutes or until golden brown. Remove from the oven and let cool before dusting with icing sugar. Serve with whipped cream. Note: I always leave out the optional items as I find they don't they add much to the flavour of the cake.
In a bowl take 1/2 cup water, add 3 tsp cornflour, add vinegar, soy sauce, ajinomoto (if using), tomato sauce, salt, white pepper and orange red colour (if using). Keep aside. Heat oil in a wok(pan) and saute all the vegetables( except spring onion) for a minute or two. Add CCC paste. When aroma arises, add 2 cups of water. When the water starts boiling, add the cornstarch slowly and stir continuously till it thickens. Garnish with spring onions. CCC paste (makes about 1/2 cup): Ingredients: 20-25 dried red chillies,1 pot garlic, 1 onion(small), tamarind-1 small marble size. Method: Soak dried red chillies in hot boiled water for 10 minutes. Remove the chillies, mix the remaining ingredients and grind to a fine paste. (Can be refrigerated for use up to 15 days). (Note: For the CCC paste, I do not soak the red chillies in boiled water and grind everything as is to save time).
Wash lettuce and tear into bite sized pieces. Place in large salad bowl. Grate Parmesan with box grater and add to salad bowl. Add croutons to salad bowl. Combine all dressing ingredients except olive oil in blender and blend until smooth. Slowly add oil, blending constantly. Add dressing to salad in bowl and toss to combine.
Heat olive oil in large skillet on medium heat. Add garlic and saute for 2 minutes until just turning golden. Add squash, lemon and thyme ,reduce heat to medium low, cover and cook for 30 minutes, stirring occasionally. Remove cover, increase heat to medium high and cook for 10 minutes, allowing accumulated fluid form the squash to reduce. Season with salt and pepper. Serve.
Combine cream cheese, sour cream, chili powder, cumin, and red pepper in large bowl; mix until well blended. Stir in salsa. Spread onto 10-inch serving platter. Chill until ready to serve. Just before serving top with cheeses, tomatoes, green onions and olives. Serve with chips.
In a small bowl, combine marshmallow creme and sour cream and whisk until smooth. Zest lime with a lemon zester. Juice lime to yield 1 tablespoons juice. Whisk lime zest, lime juice and cinnamon into marhsmallow creme mixture. To be creative: Cut melon in half and remove seeds. To use one half the melon for the container for your dip, scoop out melon to about 1/2" from rind. Fill with dip. Cut up remaining half for fruit platter. Serve with assorted fruit.
Mix water and margarine. Add stuffing. Mix lightly. Spoon stuffing across center of a 3 quart baking dish, leaving space on both sides for the chicken. Arrange chicken on each side of stuffing. Sprinkle paprika over chicken. Mix soup, milk and parsley. Pour over chicken. Cover and bake at 400* for 30 minutes or until chicken is no longer pink.
Preheat oven to 350; buttter a 10x15 jelly roll pan; set aside. Stir together pecans, brown sugar and 4 T. whipping cream; spread in prepared pan; bake for 20 minutes (coating will be slightly crystallized); stir one time; remove from oven; stir the whole works (should be of "chopped nuts texture/consistence"--will be used for rolling the truffle/chocolate in later on) and cool. Microwave the chocolate chips and remaining cream in a large bowl--about 3-4 minutes; whisk several times until smooth (microwave at 15-second intervals to prevent burning); whisk in the butter pieces and the almond liqueur; let stand 20 minutes. Beat the chocolate mixture with an electric mixer for 4 minutes or until SOFT PEAKS form (do not overbeat!); cover and chill at least four hours. Shape chocolate into one-inch balls, roll in pecan-sugar; cover and chill up to one week (who are we kidding? these will NOT last for one week!) or freeze for up to a month (seriously!?).
Beat eggs, add milk and grated cheese. Pour into sprayed or buttered pan (I use a disposal 1/2 sheet or 9x13 pan). Bake 350 for approx 45 mins to 1 hr til golden brown. Great served with baked pork roll and applesauce.
Cream butter and sugar. Add eggs one at a time, and beat well. Add milk. (Should be curdled), and the banana. Add flour which has been sifted. Bake at 350 degrees farenheit for an hour, and till cake tester comes out clean.
Saute chicken, onion, garlic, and green pepper in cooking spray. Add remaining ingredients. Heat on stove until warm throughout. (You can also cook this in the crockpot on low all day or high for a few hours--no need to saute veggies for the crockpot version.) If desired, top stew with shredded cheese, sour cream, avocados, and crushed up tortilla chips. My kids love to eat this as a dip for their chips. I serve it with the baked version of tortilla chips.
Combine all ingredients in a plastic ziploc bag. Marinate for about 20 to 30 minutes in the refrigerator. Take it out of refrigerator 5 to 10 min before cooking time. Grill or broil to desired temperature.
Dough Directions: In an electric mixing bowl, whisk the yeast, sugar, water and lard together to make a paste. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook. Remove the dough from the bowl. Grease the bowl with olive oil and place the dough back in the bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 1 hour. Turn the dough out onto a floured surface and divide dough in half. Roll the dough into balls, cover, and let the dough rest for 15 to 20 minutes. The dough is ready to be shaped. Yield: dough for 2 (12-inch) pizzas. Use half of the recipe for this calzone. Preheat a deep fryer to 350°F. Roll dough into a 12-inch circle, about 1/2-inch thick. In a bowl, combine mascarpone, ricotta, confectioners' sugar, chocolate chips, and toasted walnuts. Place cheese filling over half of the dough. Fold the other half of the dough over the filling. Seal the edges well by pinching the dough together. Carefully drop into deep fryer and fry until golden, about 3 to 4 minutes. Remove to a paper towel lined plate. Let cool slightly before serving. Alternately, preheat oven to 500°F If you have one, place a pizza stone on the bottom rack of the oven. Dust pizza peel or baking sheet with cornmeal. Place rolled out dough on peel. Top with filling and seal, as directed above. Bake for about 8 to 10 minutes, or until dough is golden brown. Let cool slightly before serving.
Blanch cauliflower for 5 to 7 minutes. Drain and set aside. Simmer raisins and vinegar over medium heat for 20 to 25 minutes. Rinse anchovies and capers Transfer to bowel of a food processor. Add the raisins and any liquid in the pan and process until the ingredients form a paste. In a large oven proof pan, melt the butter over medium heat. Add the cauliflower and cook for 4 to 5 minutes. Preheat the broiler. Spoon anchovy paste over cauliflower Broil for about 4 minutes or until golden brown. Garnish with parsley and bread crumbs.
Preheat oven to 300* F. Grease an 8 or 9-inch cake pan, line bottom with parchment paper, grease paper, and dust with cocoa. Melt chocolate in a double boiler over barely simmering water. Allow to cool slightly. Cream butter and sugar together until well mixed and fluffy. Add egg yolks and marmalade. Stir in melted chocolate. Add flour, baking powder, and ground almonds. Stir to combine. Whip egg whites until stiff. Fold into cake batter. Pour into prepared pan and bake in a slow oven (about 300* F, 150* C, or gas mark 2) for 1 hour and 15 minutes. Cool for a few minutes in pan, then remove from pan and cool on wire rack. While cake cools, make icing. Cream all ingredients together. Warm slightly to facilitate spreading, if needed. When cake is completely cool, slice in half crosswise to make 2 layers. Fill and ice top with the icing. If desired, decorate with pistachios.
Boil enough water to cover carrots. Pre-heat oven to 350°F. Peel and slice carrots into bite sized pieces. Boil carrots for 10 minutes. Drain. Place carrots in 9 x 13 casserole dish. Sprinkle brown sugar over carrots. Melt butter and Velveeta. Pour over carrots. Crumble Ritz crackers over casserole. Bake for 30-35 minutes.
Place beans in a Dutch oven or soup kettle and add water to cover by 2 inches. Bring to a boil and boil for 2 minutes. Remove from heat and cover and let stand 1 hour. Drain. Add broth, water, ham bone, bouillon and seasonings and bring to a boil. Reduce heat and cover and simmer for 2 hours. Meanwhile, in a large skillet, saute the onions, carrots, and celery in oil until tender and add to soup. Cover and simmer 1 hour longer. Remove ham bone and cool slightly. When cool enough to handle, remove meat from bone and cut into chunks and return to soup. Discard bone and skim fat from soup.
NOTE: I made this in college in a very low-powered microwave. The amount of eggs you use will depend on how long to cook the eggs, especially in a newer microwave. I prepared this the other night in my new convection oven and only used two eggs. The time was about 2-3 minutes and I stood there and watched them closely, stopping a couple of times to stir them. REMEMBER, microwaves vary in power and when changing the ingredient amounts, the time might change too. Novice cooks might not realize that, so if you screw up a couple of eggs, just try it again. This is delicious and worth the few minutes. Stir together ingredients. Place in a microwave-safe dish and cover with plastic wrap. Microwave on medium heat for 3 minutes. Microwave 3 more minutes after turning. Let stand 1 minute.
Preheat the oven to 400 degrees. Line a large shallow dish with foil and arrange the fillets skin side down. Mix the cheese, mayonaise, lemon juice, capers, garlic powder and dried dill in a small bowl. Spoon the mayonaise mixture over the fillets. Bake 25 to 30 minutes or until the fillets flake easily when tested with a fork. Serve immediately.