HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat a grill or grill pan to medium-high. Form the beef into 4 burger patties 1/2 inch smaller in diameter than your buns. Generously season both sides with salt and pepper and grill, turning once, until cooked through, about 10 minutes. While the burgers grill, press the bottom halves of the buns very flat and cut into 1/2-inch-wide strips. Cut the pickles into smiles, frowns, or angry mouths. During the last minute of grilling, top each patty with a slice of cheese, letting it hang over the sides. When the cheese melts, transfer the patties to the top halves of the buns. Quickly arrange the bottom bun strips on top to resemble mummy bandages, leaving a space for eyes, and pressing the strips against the cheese. Make "eyes" with ketchup and place the pickle "mouths" on top.
MOOSE ROAST. The day before: Saute vegetables for marinade and add spices. Bring just to a boil and then simmer for one hour. Allow to cool; strain marinade, and pour liquid in marinade dish. Reserve and refrigerate the strained vegetables and spices. Rinse the moose roast and pat dry with paper towel. Place moose roast in marinade dish. Marinate the moose roast overnight, turning meat so that the whole roast gets a good soaking. To roast the moose: Preheat the oven to 350 degrees. Place meat in a roaster with a cover and insert a meat thermometer. Roast the moose for about 2 1/2 hours, until the internal temperature reads 170 if you want to try medium moose or 180 if you want the moose well done. A whole 5 lb roast may take a little longer than 2 1/2 hours. Allow to stand about 20 minutes and make gravy with drippings. Slice meat thin with an electric knife or a deli slicer. Serve. Suggested side dish: Red cabbage steamed with sliced apples and caraway seed. LEFTOVER MOOSE AU JUS. Simmer the reserved vegetables and spices from the marinade in 3 cups beef stock for about 20 minutes. Strain the vegetables and spices out and discard. Add the sliced leftover moose to the warm au jus. Serve over cooked egg noodles, Kluski or spaetzle; or serve on French bread as you would a French Dip sandwich.
Preheat oven to 350°F. Spray a med-sized casserole dish w/baking spray. In a bowl, mix haddock, shrimp + scallops & set aside. Slice cooked sweet potato very thinly & layer slices over bottom of the casserole. Cover potato layer w/uncooked baby spinach leaves. Gently pour 1 cup cream over potatoes & spinach. Season to taste pref w/salt & pepper. Sprinkle w/6 tbsp grated Parmesan & evenly add mixed seafood in a layer. Pour 2nd cup of cream over the seafood & sprinkle w/last 2 tbsp grated Parmesan. Bake for 25-30 minutes. Sprinkle w/fresh chopped parsley & serve immediately.
Add dates to flour in a bowl. Pour in liquids and mix with a knife. Tip out onto a floured board and pat out to a square about 2cm thick. Cut into 12 equal pieces. Place on a baking paper lined oven tray. Bake at 180'C for 15 mins or until they sound hollow when tapped with your finger and are just browned on top.
Preheat oven to 325 degrees F. Fold all ingredients into stiffly beaten egg whites. Spread into greased pie plate. Bake for 25 minutes. Serve with whipped cream.
Slow Cooker instructions. Place beans in large bowl, cover completely with water. Soak 6 to 8 hours or overnight. Drain beans, discard water. Place beans in slow cooker. Add sausage, ham, onion and water ( 2 1/2 cups for low or 3 cups for high). Season with mexican seasoning and red pepper. Cover, cook on low 7 to 8 hours or on high 3 to 4 hours or until beans are tender, stirring every 2 hours, if necessary. Serve over rice.
HEAT oven to 375°F. COMBINE shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips and nuts. DROP by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet. BAKE 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely. TIP* If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips. VARIATIONS. BAR COOKIES: HEAT oven to 375°F. Follow recipe above to prepare dough. Spray a 13 x 9-inch pan with no-stick cooking spray. Spread dough evenly in pan. BAKE 19 to 21 minutes or until top is golden brown and toothpick inserted in center comes out clean and center feels slightly firm to the touch. Cool completely before cutting into bars. LARGE ROUNDS: HEAT oven to 375°F. Follow recipe above to prepare dough. Spray small area in center of baking sheet with no-stick cooking spray. Cover with 12-inch square of foil. PLACE one-fourth of dough in center of foil. Form into a small circle with spatula or rubber scraper. Spray 12-inch square of wax paper with no-stick cooking spray. Place sprayed side down on top of dough. Flatten with round cake pan or pie pan to form a 7-inch circle. Remove wax paper. BAKE 9 to 10 minutes or until light golden color. Cool 5 minutes on baking sheet on a cooling rack. Remove to rack to cool completely. Repeat with remaining cookie dough. CHOCOLATE DRIZZLE OR DIP: DRIZZLE: Melt 1 cup semi-sweet or white chocolate pieces with 1 teaspoon shortening over very low heat. Stir well. If too thick to drizzle, add 1/8 to 1/2 teaspoon more shortening to thin. Drizzle from end of spoon back and forth over cookie. Sprinkle with nuts before chocolate hardens. To harden chocolate quickly, place in refrigerator for a few minutes. DIP: Spoon melted chocolate into custard cup. Dip one end of cooled cookie halfway up in chocolate. Sprinkle with finely chopped nuts before chocolate hardens, or drizzle with contrasting white or dark chocolate. Place on wax paper.
Spray 9x13-inch pan with cooking spray. Unroll and place one package of crescent rolls in the pan. Mix next five ingredients and spread on rolls. Unroll and place second package of rolls on top. Brush with egg white. Bake at 350 degrees for 25-30 minutes. Let cool. Mix glaze ingredients (add enough water or milk to make spreadable) and spread over cooled Danish. ENJOY!
In a small bowl, combine 2 cloves of garlic, the rosemary and 1 tablespoon of the oil. Spoon mixture evenly over pork; rub in with your fingers. In the same bowl, combine remaining clove of garlic, remaining 1 tablespoon of oil, oregano, lemon peel and lemon juice. Brush over zucchini, yellow summer squash, onion and bell peppers. Preheat oven to 425 degrees. Place rack in center of a large shallow roasting pan. Place tenderloin on rack. Arrange seasoned vegetables around edge of pan. (Vegetables don't need to be on rack.) Roast for 30 to 40 minutes, or until an instant-read thermometer inserted into center of tenderloin registers 155 degrees. Remove tenderloin from roasting pan. Cover with foil and let stand 10 minutes before slicing. The temperature of the meat after standing should be 160 degrees. Transfer vegetables to a very large serving bowl; add tomatoes, capers and basil. Toss to combine. Season to taste with kosher salt and black pepper. Cover and let stand until pork is ready to serve. Cut pork into 1/4-inch slices. Serve pork on top of vegetables, over 1/2 cup whole-grain rotini or other small pasta.
Prepare rice according to package directions. Make roux by browning flour in melted shortening. Add celery, onions and bell pepper and cook slowly until onion is clear. Add other ingredients with exception of shrimp and parsley. Simmer for at least 1 hour. Add shrimp about 10 minutes before serving. Just before serving add parsley. Serve over hot cooked rice.
Prehaet oven to 350 degrees. Line you muffin tins with liners. In a medium bowl, mix flour, baking soda and salt. In a large bowl, beat the sgar and oil together. Then add mashed bananas. Stir in water and vanilla and mix thoroughly. Add the flour mixture and the chocolate chips and mix until just combined. Fill each muffin tin with about 2 full TBSP of the batter. Bake for 20-30 minutes until golden brown and toothpick comes out clean. *mine took exactly 25 minutes to be perfect!
Put rack in upper third of oven and crank it up to 375°F Line a 12 muffin tin with paper cups or grease them. In a small saucepan over medium high, melt the butter. Cook it down until the colour begins to change. Watch carefully and remove when it darkens but is not burnt. Whisk the milk, eggs and vanilla in a small bowl. Add the butter to the milk and whisk to combine. In a large bowl, stir the flours, sugar, baking powder, salt and cinnamon. Add the butter and egg mixture all at once and gently stir to combine. Fold in your slightly frozen blueberries. Don't over mix it though! Divide equally among your muffin cups. To make your topping, rub all your ingredients together with your fingers until crumbly. Sprinkle over the tins and bake in a preheated oven for 20-25 minutes. Cool in muffin tin 10-15 minutes before removing to cooling rack. But I doubt you'll make it that long. These babies are soooo good when they are still warm.
Saute the chopped onion in the margarine for 3 minutes. Add water and bouillon cubes and heat to a boil. Add noddles and salt; cook 3 minutes. Stir in broccoli and garlic powder; cook 4 minutes. Add milk, cubed cheese and chicken; simmer for 1 hour.
Blend sugar, cottage cheese, salt and eggs; mix well. Add oil, vanilla and anise extract; mix well. Add flour and baking powder; mix until a smooth ball of dough forms. Refrigerate 1 hour; divide dough into 12-18 pieces. Roll each piece into a 1-inch log; form a ring, pinching ends together and place on baking sheet. Brush with egg wash. Bake in 375 degree oven until golden brown, about 12 minutes.
In bowl blend butter, egg yolks and lemon juice, stir in zest, salt, sugar and flour beat til smooth; add milk and stir to blend. Beat egg whites til stiff but not dry; fold whites into yolk mixture; turn into 6 buttered custard cups set in pan of hot water bake 30-35 minutes at 375 degrees F. Chill, Turn out onto dessert dish upside down.
In large saucepan, melt butter over medium-low heat and add onions. Using a wooden spoon, stir onions until they soften and begin to carmelize, this will take 20-30 minutes. Add garlic and 1/3 of the wine, continue stirring until wine is absorbed, this will deglaze the pan and onions will brown. Add remaining wine 1/3 at a time following above procedure until it is absorbed. Add sherry, stock, potato and fresh herbs. Bring to a simmer and cook until potato is tender. Remove from heat, carefully puree using hand blender. If you prefer a very smooth soup, strain mixture. Return soup to heat, add cream and season to taste. Bring to simmer before serving, do NOT allow soup to boil. Serve and enjoy!
Add the instant coffee granules, hot chocolate mix (and skim milk powder if using) into a mug. Add hot water and stir constantly to dissolve. Drink, but please be careful and not scald your tongue! NOTE: If you prefer a more chocolate-y taste, add some more hot chocolate mix or simply dump in cocoa powder. Please do not add chocolate syrup, it kills the taste completely!
Remove giblets, raise with cold water and pat the chicken dry . Rub chicken with Italian Dressing mix. Place in plastic freezer bag and place in refrigerater overnight. Chop onions and carrots, place on the bottom of crockpot with no liquid. Saving some onion and a couple of carrots. Put remaining onion and carrots in the cavity of chicken. Place chicken in crockpot. Cover. Cook on low for 6-8 hours or high for 4-6 hours. If you don't have a crockpot. Cook at 250F for 4-6 hours in oven. Make sure to cover with foil if using your oven. Depending on the size of your chicken and your crockpot the time will vary. Using a meat thermometer in the thickest part of the chicken. When the temperature has reached 165F the chicken is done.
Add crushed ice to your cocktail shaker. Add vodka,schnapps, lemon juice and sugar, cover and shake. Strain contents of the shaker, pour into martini glass. Garnish with apple or lemon slice.
Thaw broccoli in colander by running cold water over it for several minutes.Separate into pieces. Drain well. In large bowl, combine remaining ingredients and mix well. Stir in broccoli. Pour into greased slow cooker. Cover. Cook on high for 1 hour. Stir well. Finish cooking on low 2-4 hours.
Line cookie sheet with waxed paper. Alternately thread 3 pineapple cubes, 2 strawberries, and 2 cake cubes on each skewer. Place kabobs on waxed paper. In small saucepan over low heat, melt chocolate chips and margarine. Blend well. Drizzle chocolate mixture over kabobs. Refrigerate until set.
Saute garlic in the olive oil, add the juice of one lime. Nestle in the chicken breasts and fry on high heat to brown up the outsides real well. Pour in about 2 tbsp of the beer, and let simmer down on high heat. Remove the chicken to cut into bite sized pieces (probably not done yet, but that's ok). While you are cutting the chicken, the sauces in the pan are still doing their thing. Return the chicken to the pan and let them cook in the scrumptious saucy bits of goodness for about 5 minutes. Meanwhile, mix together the vinegar, mustard, brown sugar in a cup. Pour it over the chicken chunks and stir. Start sauteeing the zuchinni in some olive oil with a little sea salt. After about 3 minutes of that getting settled, add in the remainder of the beer, the lime juice, and the basil. Let everything cook until sauce is thickened - just a couple minutes. Toss with cooked pasta & zuchinni, top with asiago & serve with a salad. YUM!
Clean and dice Potatoes (peel if you want),and boil in slightly salted water for about 12 minutes. Add Carrots, Celery, Corn & Green Beans and boil for 3-4 more minutes. Drain. In a small sautee pan, sweat Onions. When translucent, add Garlic and Jalapeno, and continue to cook over medium low heat for about 3 minutes. Place Potatoes, blanched vegetables, and the Onion/Jalapeno/Garlic mix into an 8 quart stock pot over medium high heat. Add chicken stock and bring to a boil. Add Beans, Millet and spices. Simmer over medium low heat for at least 20 minutes. Add chicken and continue to cook for an additional 10 minutes. If the Millet absorbs too much stock, add more to desired consistancy. Add salt and pepper to taste, and serve hot.
Preheat your oven to 325°F. Combine the flour through the brown sugar and mix well. Using an electric mixer combine the butter, molasses, egg whites, and applesauce. Add the dry ingredients and mix well. Spray a baking sheet with non-stick spray. Drop the batter by 1 1/2 tablespoons onto the baking sheet. These will spread so allow some room. Bake for about 15 minutes per batch or until they are starting to brown on the bottom. Let these cool on a rack.
Preheat the oven to 350°F Butter and flour one 8 1/2 x 4 1/2" loaf pan. Cream the butter with the sugar until light and fluffy. Add the eggs and beat until combined. Beat in the bananas. Combine the flour, spices, salt and baking soda in another bowl, then fold in the dry ingredients into the creamed mixture just until combined; do not over mix. Pour into the pan and bake until a tester stuck in the middle of the banana bread comes out clean, 50-60 minutes. Let cool on a rack before removing from the pan.
Preheat BBQ to medium (approx 350° F). In large bowl, add onion, chicken and/or turkey, egg, breadcrumbs and spices. Mix well. Form the mixture into 8 patties. (You can freeze them at this time to make at a later date. Put parchment between each burger.). Place patties on BBQ. Close lid. Cook each side 5-10 minutes or until center is well cooked. Thermometer should be at least 160-170° F. For the last 2-3 minutes of cooking the burgers, heat ham slices on grill. Place the buns cut side down on the grill and brown slightly. Serve chicken/turkey burgers on the buns, topped with ham, then cheese and fixings of choice.
In a saucepan, heat 2 cups milk to scalding, remove from heat and cool to lukewarm. In a mixing bowl, dissolve yeast in warm water. Stir in cooled/scalded milk, 1/3 cup sugar, vegetable shortening, baking powder, salt, egg and 2 to 3 cups of flour. Beat until smooth. Mix in enough remaining flour to make a dough easy enough to handle. Turn dough out onto a floured board; knead 8-10 minutes. Place in a greased bowl, cover and let rise until doubled in size (about 1 1/2 hours). Grease two 9x13x2-inch pans. Punch down dough and divide into two equal portions. On a lightly floured surface roll one half into a 12"x10" rectangle. Spread rectangle with 2 Tablespoons of the softened butter, leaving 1/2 inch edge for sealing. In a small bowl combine 1/2 cup sugar and the cinnamon (both the 1 Tablespoon plus the 1 teaspoon). Sprinkle half of the sugar/cinnamon mixture over the buttered portion of the dough. Roll up jelly-roll style, beginning at the wider side. Pinch edges of the dough to seal in the filling. Carefully cut the roll into 12 equal slices. Place the slices in one of the prepared pans. Repeat the process with the other portion of the dough. Wrap both pans in aluminum foil. Refrigerate at least 12 hours but no longer than 48. (To bake immediately, don't wrap in foil but cover and let rise in a warm place until double - 30 minutes - then bake as directed. Heat oven to 350°F Remove foil from pans and bake for 30-35 minutes. For icing: Combine the powdered sugar, 2 Tablespoons milk and vanilla until smoot and of a spreading consistency. Spread over rolls while warm.
Mix the first seven ingredients together, I like to use my hands as this ensures that everything is well mixed. Peel one to two leaves of cabbage off and discard if they are holey or ratty. At the core end of the cabbage cut deep into the core cutting out the core. Place cabbage into a deep pot and pour boiling water into the core covering the cabbage. Bring water to boil and allow cabbage to wilt. Separate leaves off the cabbage. Be careful not to cook cabbage completely as the leaves will be too soft to work. Remove from water and cut large leaves in two by slicing down the spine of the leaf cutting out the hard spine. Using your hands form a fat roll of meat in your palm. It should be the length of your hand as this size fits well into the cabbage leaf. Place in cabbage leaf and roll leaf around meat. Place in Pyrex 9x11-inch pan with leaf edge on bottom. Continue until you have used all the meat. Mix ingredients of the sauce and pour over cabbage rolls. Bake in 350°F oven for 1 hour.
Preheat oven to 350°F. Combine condensed soup, mayonnaise or salad dressing, milk, and cheese, mixing well. Stir in salmon, peas, onion, and noodles; toss lightly. Pour mixture into a 1 1/2 quart ovenproof casserole; cover and bake at 350°F for 30 minutes. Uncover; sprinkle with breadcrumbs, and bake 15-20 minutes more or until breadcrumbs are lightly brown and casserole is bubbly.
Spary nonstick saucepaun with cooking spray; heat over medium heat until hot. Add mushrooms, onion and garlic; cook and stir about 5 minutes or until tender. Add parsley and basil; cook and stir 1 minute. Place chicken broth into medium saucepan; bring to a boil over high heat. Add rice to mushroom mixture; cook and stir over medium heat 1 to 2 minutes. Add chicken broth to mushroom mixture, 1/2 cup at a time, stirring constantly until broth is absorbed before adding next 1/2 cup. Continue adding broth and stirring until rice is tender and mixture is creamy, 20-25 minutes. Add chicken, broccoli, tomatoes, salt and pepper. Cook and stir 2 to 3 minutes or until heated through. Sprinkle with cheese.
Chill salad plates for 10 minute. Assemble the plates. Place 4 cantaloupe slices on each plate. Place 2 sliced tomatoes in center and top each with a scoop (#24) or about 2 ounces low-fat cottage cheese. Place 4 sliced strawberries and 2 sliced kiwi on plates. Drizzle Balsamic Glaze over fresh fruit. Garnish plates with fresh mint leaves. Chef Note: Use any Balsamic Glaze you like.
Cream butter and sugar; add eggs and almond extract. Combine dry ingredients, add to sugar mixture. Drop onto cookie sheet. Bake 350° for 10-12 minutes.
Sift together flours and salt. Cut shortening into flour mixture. Melt 1/2 + 1/3 cup sugar in 1/2 cup water and pour into flour mixture and mix. Roll out and cut into circles the size of a large can like fruit comes in, about 2 1/2 inches in diameter. Make the filling by mixing together nuts, 2 tbsp sugar, and raisins. Place a tablespoonful of filling on one side of each circle. Wet the edges of the circle, fold over (should look like a half moon), and seal with a fork. Prick the top of all assembled cookies with a fork to vent. Bake at 400F for 7-10 minutes, until just turning golden. Let cool. Dust lightly with powdered sugar or make frosting by mixing 1 tbsp water, powdered sugar, and vanilla. If desired, frosting may be tinted with food coloring and sprinkles may be put on cookies immediately after frosting.
Fill a tall glass with chipped ice. Add the chocolate milk and the cold coffee and mix gently. Top the mocha mix with your favorite whipped cream. Sprinkle the top with your shaved chocolate and you are ready to serve. This recipe makes one serving. For a little bit of a kick, add one ounce of either Kahlua or Bailey's Irish Cream. Enjoy!
Cut each biscuit in fourths with scissors. Shake biscuits in bag with sugar and cinnamon. Layer biscuits into greased tube pan. Sprinkle with nuts. Melt margarine and brown sugar and boil 1 minute. Pour over biscuits. Bake for 35 to 40 minutes at 350 degrees. Let stand 10 minutes before removing from pan. To serve, just pinch off pieces and eat with fingers.
In a shallow dish, combine all ingredients except meat and olives. Score steaks with shallow crisscross cuts on one side; add to marinade. Marinate at room temperature for two hours; turn several times. Remove steaks, save marinade. Broil or place on hot grill about three inches from heat. Cook four minutes per side for rare; six minutes for medium; baste meat several times with marinade. Garnish with olives on a toothpick.
Simmer pineapple and juice, green pepper, celery, salt and condensed soup 10 minutes. Add tuna and tabasco. Place 2 cups of cooked rice into bottom of a greased casserole dish. Pour tuna mixture over rice. Bake at 350 degrees for 20 minutes until hot and bubbly.
Cut the mozzarella into bite sized pieces. If you are lucky enough to find the small balls, keep them whole. Place in a medium bowl and stir in the tomatoes, olives, oil, garlic, thyme, salt, pepper and red pepper. Cover and refrigerate 1-3 hours. If basil leaves are large, cut into smaller pieces. Thread the marinated cheese, tomatoes and olives onto skewers, placing the basil leaves inbetween. Place skewers on a platter; garnish with additional fresh basil. Enjoy!
Do not use a mixer. Combine flour and sugar in a large bowl. In saucepan combine butter, water, shortening, cocoa and salt. Bring to a boil. Pour over flour mixture. Combine buttermilk, eggs, soda, vanilla and cinnamon. Add to the other mixture and mix all together (will be a little lumpy). Pour batter into a 9 x 12 greased pan. Bake 22 minutes at 400 degrees Fahrenheit. When cake has baked 18 minutes, start combining in large bowl the 1/2 cup butter, 4 Tablespoons cocoa, and 1/3 cup milk. Bring to a boil and while boiling stir in 1 pound powdered sugar and 1 cup chopped nuts. Do not remove from heat while stirring in sugar. Pour over hot cake as soon as it is removed from oven.
Cook gnocchi according to package directions, drain. Heat butter in a large non stick skillet over medium heat. Add pine nuts to pan; cook 3 minutes or until butter and nuts are lightly browned, stirring constantly. Add garlic to pan; cook 1 minute. Add gnocchi and spinach to pan; cook 1 minute sor until spinach wilts,. stirring constantly. Stir in salt and pepper. Sprinkle with parmesan cheese.
Cut chicken into 2 cm pieces. Using a large bowl, combine all of the ingredients and stand for 10 to 15 minutes. Drain the chicken and reserve the marinade. Thread the chicken pieces onto 12 bamboo skewers. Cook the chicken skewers on a BBQ or grill plate . Turn them during cooking and brush with the reserved marinade (Only brush with marinade during the first half of the cooking time). Cook until browned all over and cooked through.