HumbleIntelligence/food-ner-1-Million huggingface dataset:
Start a large pot of boiling, salted water for the noodles. Place hamburger in a large skillet, add salt, pepper and garlic salt. Cook until done, then drain well. Place back into skillet. Add the un-drained tomatoes, drained corn and drained peas to the meat mixture. Add noodles to boiling water as directed on package. (I prefer No-Yoke because they reheat the next day without being mushy.). Meanwhile, back at the ranch. I mean back to the meat mixture. Reduce the heat and simmer on low for 15 min or until some of the liquid has evaporated and condensed. Taste seasoning and adjust as needed. Drain the noodles VERY well and put back into the hot pot that you cooked them inches (this helps dry the excess moisture off of the noodles, it works wonders for mashed potatoes, too!). Carefully pour the meat mixture into the noodles and mix well. Serve with a white roll or bread (untoasted) with butter to soak up the sauces) Also, check out my highly rated Monterey Chicken, Bursting with Flavor #81513. :). Yum. Please enjoy.
Preheat the oven to 350°F Lightly grease ( or line with parchment) two baking sheets. In a large bowl, cream together the butter, oil and sugar. Add the egg, beating until fluffy, then beat in the sour cream and vanilla. Stir in the currants and oats. In a seperate bowl, mix together the baking soda, cinnamon, salt and flour. Add this mixture a cup at a time to the oat mixture, beating well after each addition. Stir in the nuts. Let the dough rest for 30 minutes. Using a medium cookie scoop drop the dough onto the prepared baking sheets. Bake the cookies for 12 minutes or until they're light brown. Remove them from the oven and transfer to a rack to cool.
Preheat oven to 350 and cook sausages in there until crispy (about 20 minutes). While sausages are cooking, on the stove top, take the onions, garlic and saute in a non-stick pan. If onions are frozen -- you shouldn't need to use oil because as the onions melt -- the water will lubricate the pan. (calorie saver!) When they start to stick, start to gradually add in the veggie stock. Reduce heat and simmer. While those 2 things are working, scoop the mashed cauliflower-broccoli on to the plate. When sausages are done, put them on the plate with the mashed cauliflower-broccoli. Add a squirt of brown sauce into the onion mixture (less than a teaspoon) and mix one last time before pouring this onion gravy over the "mashed cauliflower-broccoli". Serve hot. Yum!
COOKIES: Preheat oven to 375*F. Cream the butter and both sugars in a large mixing bowl using an electric mixer on medium speed, scraping the bowl often, until creamy (about 2-3 minutes). Add the pear nectar and the egg; continue beating until well mixed (1-2 minutes). Reduce mixer speed to low; stir in the flour, pie spice, and baking soda. Mix until well blended (1-2 minutes). Stir in the pear and pecans by hand. To form each cookie, drop 1 rounded tsp. of dough onto parchment paper-lined cookie sheets; drop 1/2 tsp. of dough next to, but not touching, the larger piece of dough. Place 1 clove into the smaller piece of dough to resemble a stem. Repeat with remaining dough, spacing the cookies 2" apart on the sheets. Bake for 10-13 minutes, or until set. Cool completely on wire racks. MAKE THE FROSTING: Combine all the frosting ingredients (except the pear nectar) in a small bowl. Beat with an electric mixer on low speed, adding enough pear nectar to reach desired spreading consistency. Frost the cooled cookies.
Preheat the oven to 190°C/375°F. Cream butter and sugar in a big bowl. Add the egg yolk. Sift in flour and salt and stir until just combined. Fold in granola cereal or nuts. Mix well. Using your hands (if the dough is sticky, flour them lightly) take small lumps of dough and roll them into balls. Make an indentation into each ball using your fingers or the handle of a wooden spoon. Fill each cookie with a ts of your favourite jam and bake for 12-15 minutes on a paper-lined baking sheet. The cookies should be slightly browned and the jam bubbly.
Coarsely grate and keep the zest. Separate the orange segments. Combine orange segments (minus membranes), zest, apricots and sugar. Bring to a boil over medium heat. When mixture begins to boil, start mashing. Reduce the heat to maintain a low boil and cook for 15 minutes, stirring constantly--apricots like to burn. Hot pack and seal. Hot water bath 15 minutes.
Brown pork in oil-wipe out oil if any left and you are using same pan for roasting. Place meat in either a roasting pan or crock pot (line your crock pot). Spread onto meat---mustard, sprinkle with thyme, oregano, salt and pepper, and top with bay leaf. Add port/grape juice, stock, and garlic. Roast 1 hour and 10 minutes at 350 degrees fahrenheit-then check the temperature with meat thermometer or cook in crock pot on low for 6-8 hours. Concerning the crock pot timing it depends upon your crock pot size and model, I would go with almost 8 hours as mine is old one. Let the pork REST tented with foil for 15 minutes before slicing, or it will be DRY for sure. RESERVE juices into sauce pan that is SEPARATE from sauce. SAUCE: Get out second pan-boil port/juice till reduced by half-estimating 5 minutes-depends upon size of pan and heat level. Start to boil reserved juices from meat to degrease. Add cream and thyme to port or juice; boil 5 minutes; stir in your choice of jam, vinegar, and orange peel; add degreased pan juices to sauce. Taste and season with salt and pepper. Slice pork thinly and serve with sauce.
Preheat medium saucepan on medium-high 2-3 minutes. Place oil in pan; swirl to coat. Add rice and cook 1-2 minutes or until rice is coated and thoroughly heated. Stir in water, sugar, and vanilla. Bring to a boil; cover and cook 1 minute, stirring often. Reduce heat to lowest setting and cook 22 minutes. (Do not stir or remove cover during cooking.) Fluff rice with fork and serve.
In order to mold the cones, you will need a sheet of white paper cut into fourths, staples and aluminum foil. In a bowl, stir flour, sugar, salt, dry yeast. In another bowl, stir warm milk and yolk. Add to the flour mixture. Then knead until smooth. Add melted butter and continue until its smooth and elastic. Cover the bowl with a damp cloth. Let it stand in a warm area until the dough doubles in size [approx. 1-2 hours]. Divide the dough into 4 pieces. Roll them into 16-inch-long strands about 1/2" to 1" thick. Cover them loosely and let it stand in a warm area for approximately 15minutes. Pre-heat oven to 350°F. Mix sugar and cinnamon. Set aside. Using a quarter sheet of paper create a cone shape. Staple it [do not use tape as it will melt in the oven]. Then wrap aluminum foil to reinforce the cone mold. Wrap the doughnut roll around the cone mold. Brush with egg white and sprinkle or roll the cone in the sugar-cinnamon mixture. Bake for 15 minutes. Remove from the oven and let it cool down. Scoop your favorite ice cream into the cone. Drizzle chocolate syrup on top.
Heat oven to 350°F In a bowl combine mashed ripe bananas, fat-free buttermilk, lemon juice, canola oil, egg whites, egg yolk and 1 tsp lemon zest. Stir blueberries into flour mixture then stir everything into original mixture. Pour batter into 9x5x3 inch loaf pan coated with baking spray; bake 1 hour or until toothpick inserted into middle of loaf comes out clean. Cool loaf in pan on wire rack 10 minutes; remove from pan. In a bowl combine confectioner's sugar, lemon juice ,and 1/2 tsp grated lemon zest. Spread over top loaf;cool completely.
Slice any carrot that is larger than the circumference of your thumb lengthwise into halves or quarters. Line 2 rimmed baking sheets with parchment paper. Combine the oil, sriracha, honey and salt. Pour over the carrots and toss to coat completely. Arrange the carrots cut side down on baking sheets. Roast 40-50 minutes or until the carrots are browned on the cut side and slightly shrivelled looking. Switching the baking sheets from top to bottom rack while cooking to brown the carrots evenly. Let cool and arrange on a serving plate. While the carrots are roasting, make the dressing. Slowly stir the water and lemon juice into the tahini, the consistency should be like ranch dressing; it will thicken with standing. You may need more or less water depending on the brand of tahini. Stir in the garlic and salt. Drizzle on the carrots and sprinkle with the green onions and sesame seeds. Can be made a day in advance and refrigerated, covered. Apply the dressing and garnish just before serving.
Peel the potatoes and cut into chunks. Start them boiling. Meanwhile, start green beans boiling. Meanwhile, brown ground beef. Slice onions and spray casserole dish with non-stick coating. Place the browned ground beef in the bottom of the casserole dish. Cover with half of the cheese (tearing cheese slices into chunks if using) and half of the sliced onions. Add green beans next, and repeat cheese & onion layers. Drain potatoes, add milk and butter in your preferred amounts and mash. I use about 2 tablespoons butter & add milk until the consitancy is right. Spread mashed potatoes over top of casserole. Sprinkle with additional cheese and breadcrumbs followed by paprika if desired, otherwise just with paprika. Bake for about 20-30 minutes in a 400 oven until top of mashed potatoes is golden and cheese is well melted. May be prepared in advance, refridgerated and baked later. Hints: if this is too bland, some suggestions to spice it up: try adding garlic, worcestershire sauce and other spices when browning beef. Add paprika and garlic powder to the potatoes while mixing. Use jalapeno cheese.
Stir together the marinade ingredients until the cornstarch is dissolved. Stir the beef in the marinade until coated and let stand for 10 minutes. Meanwhile prepare the sauce. Stir together the stock, oyster sauce, rice wine, and soy sauce together in a bowl. Cook the broccoli in a small pot of boiling water about 2 -3 minutes. Drain thoroughly. Heat a wok over high and add the oil, swirling to coat the sides of the wok. Add beef and cook until no longer pink, about 1 1/2 - 2 minutes. Add the sauce and broccoli and bring to a boil. Pou in the dissolved cornstarch and cook until the sauce boils and thickens, about 1 minute. Serve.
Sift together all dry ingredients and store in covered container of your choosing. To use mix: stir 2 heaping tablespoons of cocoa mix into 8 oz. mug of hot water.
Preheat oven to 350°. Grease bundt pan well. Press almonds onto bottom of pan. Mix other ingredients well, for five minutes. Pour into pan. Bake at 50-60 minutes, or until a toothpick inserted in cake comes out clean. Let cool for 10 minutes and then invert onto a plate.
Mix together meatball ingredients and lightly shape meatballs into 1" rounds. Brown in 1/4 cup Crisco (they don't have to cook through). Drain meatballs on paper towels. Mix the sauce ingredients together in a large skillet or dutch oven. Add the meatballs (can be frozen at this point) and simmer uncovered for 30 minutes. Serve in a chafing dish. Makes 30 balls.
Mix water with yeast and sugar in a large mixing bowl, set aside for 5 minutes to let it bloom. Add the garlic, oil, salt and herbs. Add about 1 1/2-2 cups flour, mix well. Pour onto a floured board, add remaining flour as needed,. knead for about 5 minutes (this dough is really soft). Cover with the mixing bowl. let rise about 20-30 minutes or until doubled in bulk. Punch dough down, knead on lightly floured board, oil your pizza pan. Roll out dough in the pizza pan. Spread dough with the sauce. Sprinkle with the herbs, these are approximate measurements, do to your taste please. Decorate with the green peppers, mushrooms, onions and olives. Sprinkle with cheese or sliced vegan cheese. Place in a preheated 425 degree oven. Bake until golden on bottom, take out and spray the crust with cooking spray. Return to oven, broil to melt cheese and to make it golden, less than a minute. Let it rest for 2 minutes and cut.
Beat cream cheese at medium speed of mixer until fluffy. Add melted chocolate,beating until smooth. Stir in wafer crumbs and preserves,cover and chill 1 hour. Shape mixture into 1 inch balls,roll in almonds or powdered sugar. Store in airtight container in refrigerator.
Soak the fish in salted water for 10 minutes, gently pat dry with a paper towel. Cube the fish, and place in a shallow dish. Arrange the onions on top of the fish, and cover with the remaining ingredients. Allow to refrigerate at least 4 hours. Be sure to stir several times. The fish is done once the flesh turns white and opaque, and can be flaked slightly with a fork. This indicates that the acidity of the citrus has denatured the proteins in the fish- the same thing that happens when we "cook" in the traditional sense. Serve chilled, garnished with avocado, if desired.
Cook pasta according to directions. When pasta is half way done, start with cream sauce in separate pot. Add butter, olive oil and garlic and saute on med-low heat until butter is melted, then add red pepper flakes and saute. Mix in flour until combined. Add milk and chicken broth, bring to a boil, lower heat and stir until thickened. Add parmesan and stir until melted. Serve over pasta, and top with green onions. Option: Add cooked, diced chicken.
In a small bowl, combine the almonds and cherries; set aside. Melt the semisweet chocolate over low heat in a 2 quart saucepan, stirring constantly. In a 1 quart saucepan, melt the white chocolate over low heat, stirring constantly. Remove both saucepans from the heat. Stir half of the almond mixture into the semisweet chocolate. On a large cookie sheet, spread semisweet chocolate mixture to about 1/4" thickness. Drop the white chocolate by tablespoons onto the semisweet chocolate mixture. With the tip of your knife, swirl chocolates together for a marbles look. Sprinkle with the remaining almond mixture. Refrigerate at least 1 hour or until firm. Break the bark into pieces. Store in the fridge for up to 1 month (believe me, it won't last that long!).
preheat oven to 425. For sauce combine first six ingriedients In a saucepan and bring to a boil. stirring constantly. Combine chicken, pepper,onion and olives and mix. Spread Mole sauce over crust. Spoon chicken mixture over sauce. Arrange tomato slices over Add cheese on top. Bake 16-18 minutes.
Combine the cornmeal, flour, grated bread crumbs and baking soda in a medium bowl. Add the raisins and sand and mix thoroughly. Then add the bacon drippings and water, stirring well. Spoon the dough into muffin tins and bake at 350° for 15 minutes. Cool the muffins to room temperature before serving. Store the leftovers in the refrigerator until it's time for a refill.
Simply, mix the sugar and ground cloves together in a saucer. Moisten a rim of a chilled cocktail glass with a cut lemon and spin in the sugar-clove mixture. Shake the other ingredients well with some cracked ice in your cocktail shaker and then strain into the prepared glass. Garnish with candied fruit peel and crystalized ginger. Yum!
Prepare California Dip by mixing the sour cream and onion soup mix together and chill for 1 hour to let the flavors meld. Preheat oven to 350. In medium bowl, combine 1 cup California dip, eggs, and cheese. Pour into pastry shell; sprinkle with caraway seeds. Bake 30 minutes or until tart tests done; serve warm.
Preheat oven to 350°F. Grease 9-inch square cake pan. In medium saucepan over low heat, melt butter with chocolate. Pour into mixing bowl and cool 10 minutes. Add eggs, sugar and marmalade to chocolate mixture, whisking until smooth. Stir in vanilla, flour, baking powder and salt, just until flour is no longer visible. Pour into prepared cake pan and bake until surface is shiny, approximately 30 minutes. Cool completely. Glaze: Melt butter with chocolate and add corn syrup. Stir until incorporated. Spread glaze on cake. Sprinkle with orange zest. Let cake sit until glaze is fairly firm. Cut into 3-inch squares or pieces of desired size.
In a 1 quart microwave safe casserole stir together broth, carrot, red pepper, onion powder, garlic powder, and bottled hot pepper sauce. Microwave, covered, on 100% for 2 to 3 minutes or until carrots are just tender, stirring once. Stir in spinach, couscous, and lemon juice. Cook, covered, on high for 1 to 1 1/2 minutes more or until spinach is just wilted and couscous has absorbed liquid. Stir in tomatoes, Parmesan, and cilantro. Sprinkle with mozzarella cheese. Let stand, covered, 1 minute or until cheese is melted.
Arrange broccoli in a saucepan, and steam covered for 4 minutes, or until crisp-tender. Place broccoli in a large bowl. Heat a small skillet over medium-high heat. Add oil, garlic, cook 2 minutes, or until garlic is fragrant. Add oil mixture, rind, juice, and salt to broccoli, and toss to coat. Sprinkle broccoli mixture with cheese.
Soak beans in water overnight. Mix together all ingredients in slow cooker. Add water to cover. Check frequently. Cook on high for about 8 hours.
Steam or blanch the okra for 3-5 minutes. Plunge into cold water-drain and set aside. Combine the vinegar, oil, mustard, orange peel, juice, cumin, salt and pepper. Whisk well, pour over okra and marinate several hours or overnight. Drain and arrange on a serving platter to be eaten as finger food.
Drain the scungilli and rinse under cold water. Sliced in bite-size pieces (if not already sliced). Toss sliced scungilli, celery, olives, garlic, salt and peppers. Mix together oil, lemon juice, lemon zest, salt, pepper cilanto and parsley. Add to scungilli mixture. Add bite size shrimp, if desired. Refrigerate and marinate for at least 30 minutes (or longer). Serve on a bed of lettuce.
Drain pineapple; reserve 1/4 c juice. Combine pineapple, reserved juice and remaining ingredients in large bowl; toss to coat.
In a large bowl, dissolve the packages of jello in the hot water. Add the cold water and the cranberry sauce. Blend well and chill. Before mixture sets, add apples, celery and nuts and mix well. Pour into a jello 3 cup mold sprayed lightly with a vegetable oil. Chill until it sets and invert on a plate when ready to serve. You can garnish with parsley sprigs.
Drop kale into enough boiling, lightly salted water to cover completely. Reduce heat to medium and cook uncovered for 30 minutes. Add potatoes and cook for 30 minutes longer, or until kale is tender; potatoes should still be intact. Remove potatoes with slotted spoon and set aside. Drain kale in a colander, pressing firmly to remove excess liquid. Chop coarsely. Heat milk and lard in a heavy 2- to 3-quart saucepan over medium heat, stirring frequently, until lard is melted and small bubbles appear around the edge of the pan. Stir in kale, potatoes, and salt. Reduce heat to low, cover tightly, and simmer for about 20 minutes. Meanwhile, prick sausage in several places. Lay flat in a skillet and add enough cold water to cover completely. Bring to a boil over moderate heat. Reduce heat to low and simmer 10 minutes. Drain sausage on paper towels. Split sausage casing with a sharp knife and remove it. Slice sausage into 1/4" thick pieces. To serve, mound the kale and potatoes in the middle of a large deep platter and arrange the sausage around the rim.
Place peanut butter in a small bowl. Add the hot water and stir patiently with a spoon or a small whisk until uniformly mixed. Stir in remaining ingredients and mix well. Cover tightly and refrigerate. Let it come to room temperature before serving. Enjoy!
Preheat oven to 350 degrees F, & grease a 2 1/2 qt baking dish. In large saucepan, combine pears, cranberries, apricots, 3/4 cup sugar, cinnamon & zest, & cook over medium heat 10-15 minutes, until hot. In medium bowl, combine flour, 1/2 cup sugar, baking powder & salt, blending well. To the flour mixture add milk, melted butter & eggs, mixing until batter is smooth. Pour hot fruit into prepared baking dish & top with batter. Bake 30-40 minutes, until golden brown. Serve warm.
In a 2-qt saucepan, heat oil over medium heat. Add onion and cook and stir 5 minutes. Stir in tomatoes, broth, basil and pepper flakes and heat to boiling. Reduce heat; cover and simmer 10 minutes. Remove from heat; uncover and cool for 15 minutes. Place mixture in blender, cover and blend until smooth. Return to sauce pan and stir in cream, if using. Heat through until hot.
Combine first three ingredients in a small saucepan; cook over low heat, stirring frequently, until chocolate and butter melt. Cool slightly. Combine eggs and sugar in a large bowl; add chocolate mixture and vanilla, stirring until blended. Pour into tart shells; place filled pies on a baking sheet. Bake at 350 degrees for 30 minutes or until set. Cool on a wire rack.
Fill a metal or ceramic bowl 3/4 full with water and the flower petals. Place a smaller bowl inside the first bowl and anchor with duct tape to keep it centered. Freeze bowls overnight. When ready to serve, remove duct tape and the small bowl. If you happen to have a blow torch, flash the larger bowl to release the finished ice bowl-- but don't worry, room temperature will release the bowl in 10-15 minutes. Fill with something colorful and yummy and serve!
Spray a casserole dish with oil and heat oven to 350°F. Fry the hamburger, onions & garlic until the meat is just cooked. Put the hamburger in the bottom of the casserole. Top with the steamed french green beans. Next the mashed potatoes. Cover and bake for 30 minutes. Remove cover top with cheese and bake a further 10 minutes or until the cheese is bubbly and browned.
Saute onion and celery in margarine. Add potato, water, salt, frankfurters, bay leaf and thyme. Cover and simmer until potatoes are almost tender. Add corn. Blend flour and cold milk into a smooth paste. Add a little of the vegetable mixture to this and stir slowly into vegetable-frankfurter mixture. Simmer 5 minutes. Add hot milk and blend. Garnish with peas. Serves 6.
Place all ingrediants in a plastic container or jar with a tight lid. Shake to mix. Chill. If you prefer a smoother dressing, use a food processor to blend.
Mix the water, eggs, bananas and oil. Add the baking powder, cake mix, pudding, nuts and mix well. Put into a Bundt pan with Pam. Bake at 350 degrees for 40 to 50 minutes.
Place the broth in a large saucepan along with the seasonings (1 1/2 teaspoons thyme, garlic chips, salt and pepper). Trim off the dark green part of the leek. (Use for another purpose.) Take the white-light green portion and split in half lengthwise. Place that in a water bath and rinse well, changing water as needed in order to remove all dirt and sand from the leek. Once clean, slice the leek into thin half discs. Place into the pot of seasoned broth. Peel potatoes and slice very thin by hand or by using a mandoline or food processor. Slices should be less than 1/4 inch thick. Place potatoes in the saucepan. Preheat oven to 400 degrees. Heat contents of the saucepan to a boil over medium-high heat. Reduce flame to a simmer and cook until the potatoes are tooth tender - you can bite'em but they still have some resistance - about 5 minutes. Place the contents of the saucepan into 6 individual gratin dishes, ramekins or custard cups. Press down to level the tops. (should your mixture only partially fill the dishes, add a mixture of water and additional broth so that the tops of the contents is within a half inch of the lip of the dish.) Garnish with the remaining thyme. Set the dishes on a baking sheet and bake for 30 minutes. Check for potatoes for doneness. Apply a *very* quick application of cooking spray to the tops to aide crispness. Cook an additional 10 minutes or until the potatoes are done and the tops are a crispy golden brown. For Vegetarian do not use the Chicken Broth option.
Place first 6 ingredients in food processor. Pulse 1-2 minutes. Scraping down sides twice. Mix together cheese mixture, 1 cup of pecans and 1/2 cup parsley. Cover and chill for 1 hour. Shape cheese mixture into 4 7"long logs using saran wrap or wax paper. Combine remaining pecans and parsley on work space. Roll logs in pecan parsley mixture. Cover and chill. Serve with crackers!