HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix margarine, powdered sugar' sugar and flour together. Spread in 15 x 10-inch jellyroll pan. Bake at 350 F for 15 minutes until lite tan. Cool. Mix remaining ingredients. Pour over crust. Bake for 25 minutes at 350°F Cut into bars.
Butter a 9 x 9 inch baking dish. Cook potatoes whole in boiling salted water until tender. Drain and let cool. Preheat oven to 375°F. In the same pan as you boiled the potatoes in, saute onion in butter over medium heat until tender and golden, about 5 minutes. Stir in all of the flour and the pepper, mixing well. Add the water and the bouillon cube and bring to a boil. Boil for one minute, stirring. Remove from heat. Whisk in all of the mustard and the horseradish. Slice the potatoes 1/2 inch thick, and layer them in the baking dish. Cover the potatoes with the sauce and sprinkle with the bread crumbs. Bake for 15 to 20 minutes, until hot and bubbly.
Preheat a nonstick skillet on stove with the butter and oil on medium heat. The oil will help keep the butter from burning. Combine the flour, salt and pepper in a ziptop bag. Add pork slices and shake to cover lightly. Shake off any excess. Add pork to oil/butter in skillet. Lightly brown in batches. It will finish cooking in the sauce so don't worry about cooking through. Remove from skillet as it browns. Combine water, maple syrup, mustard, salt and pepper in skillet and whisk till hot and bubbley. Add pork back in to sauce and cook over med-low heat for 20 minutes or till cooked through. The flour from the pork will thicken the sauce. We like to serve it with rice-a-roni and a veggie.
Beat eggs at high speed for 2 minutes. Add sour cream, 1/3 water and next 2 ingredients beating well after each addition. Add cake mix, beat until blended. Beat at high speed 2 minutes. Pour into a greased and floured 13 x 9-inch baking pan. Bake at 325° for 40-45 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on wire rack. Cover pan with plastic wrap and freeze cake for 30 minutes. Remove from freezer. Spread Coconut Cream Cheese frosting on top of chilled cake. Cover and store in refrigerator. Coconut Cream Cheese Frosting: Beat cream cheese with butter at medium speed with an electric mixer until creamy; add milk and vanilla, beating well. Gradually add sugar, beating until smooth. Stir in coconut.
Preheat oven to 350 degrees. Cook the bacon cubes in a small skillet over low heat until the fat renders and the cubes begin to brown. Remove the bacon with a slotted spoon and set aside. Increase the heat to medium, add the onions to the skillet and saute until golden. Remove with a slotted spoon and place in a large bowl. Add the carrots to the skillet and saute until almost tender. Remove with a slotted spoon and place in the bowl with the onions. Add the mushrooms to the skillet and cook, stirring, until browned. Remove with a slotted spoon and place in the bowl. Add the peas to the bowl. Heat vegetable oil until smoking in a saute pan large enough to fit all four breasts without overcrowding the pan. Season the chicken breasts with salt and pepper and saute until golden brown on both sides (about 2 to 3 minutes per side). Remove the breasts from the pan, place on a baking sheet and finish cooking in the oven until they're cooked through (160 degrees in the thickest part). While the breasts are cooking, turn the heat under the skillet down to medium. Remove all but 2 tablespoons oil from the pan, and add the sliced garlic. Cook until the garlic softens and turns translucent, about 30 seconds. Stir in the bacon. Add the white wine and reduce until all the liquid has evaporated. Add the vegetables from the bowl and the chicken stock. Bring to a boil and cook until the liquid is reduced by about a quarter. Add the butter, piece by piece, stirring until it is fully incorporated and the sauce is shiny. Season the sauce with salt and pepper to taste and add the thyme and parsley. Divide the vegetables and sauce among four plates, and place one chicken breast on each. Garnish each plate with a thyme sprig. Makes 4 servings. Note: Roasted chicken stock is made with chicken pieces that have been roasted, then simmered in water with vegetables and herbs. It's worth making for the deep flavor and color it adds to this dish, but you could use regular chicken stock or a good canned chicken broth.
In a nonstick skillet over medium-high heat, heat oil. Add onion and cook, stirring, for 5 minutes, or until translucent. Add spinach and stir until moisture has evaporated, about 3 minutes longer. Sprinkle cheese evenly in 9-inch pie plate coated with cooking spray. Top with spinach mixture. In medium bowl, whisk together egg whites, egg, cottage cheese, cayenne, salt and nutmeg. Pour egg mixture evenly over spinach. Bake at 375°F for 30 to 40 minutes or until set. Let stand 5 minutes, then cut into wedges and serve.
Preheat oven to 400°F. In a large skillet over medium heat, heat oil until shimmering. Add onion and 1/8 tsp table salt (or 1/4 tsp kosher salt). Cook until soft, 3-5 minutes. Add garlic and stir until fragrant, 30-60 seconds. Add meat and cook, breaking up with the edge of a spoon, until no longer pink, 2-3 minutes. Add cream, bring to a simmer and cook until dry, about 2 minutes. Add drained tomatoes, reserved juice, and tomato sauce. Bring to a simmer and cook until flavors are blended, 3-5 minute Add salt and pepper to taste. In a bowl, stir together ricotta, 1 oz (1/2 c) grated Parmesan, basil, egg, salt and pepper. Spread 1/2 c sauce in the bottom of a 9x5 loaf pan (try not to get large chunks of meat in this layer). Place 1 noodle in pan. Cover noodle with one-third of the cheese mixture. Sprinkle with 1/4 c mozzarella shreds, then another 1/2 c sauce. Repeat the process, starting with another noodle, twice more. Place the fourth noodle on top, cover with the last 1 c sauce and the remaining 1/4 c mozzarella. Sprinkle with the remaining 2 T Parmesan. Spray a piece of foil with non-stick spray and cover pan tightly. Place on a cookie sheet and bake until bubbling around edges, 25-30 minutes. Remove foil and bake until cheese begins to brown, another 10 minutes, or so. Let cool at room temperature 20 minutes before slicing and serving.
Add all ingredients to the zip-lock bag, seal, and smoosh around to blend everything together. Dump your lamb chops or racks in and marinate in fridge for at least 4 hours or up to 24 hours. Take out and bring to room temperature before cooking. Heat up your oven or grill and cook away, using the remaining marinade for an occassional basting!
Combine corn and water in a large saucepan and bring to a boil. Reduce heat, cover and simmer until corn is tender, about 5 to 6 minutes. Drain; stir in the remaining ingredients.
Heat oven to 350. In medium bowl, combine sour cream, milk and cream cheese; beat until smooth. Stir in chicken, cumin, salt, green chilies and hot pepper sauce. Spread mixture in 9-inch pie pan. Bake at 350 for 13 to 15 minutes or until thoroughly heated. Arrange chopped tomato around outer edge of dish; place reserved chilies in center. Serve with tortilla chips.
Combine pork, ginger, chilli, black pepper, sesame seeds, fish sauce and coriander in a medium bowl. Shape 2 tablespoons of the mince mixture into a patty and repeat to make 12 patties. Place on a plate and cover with plastic food wrap and chill for 15 minutes. Heat a char-grill pan over moderately high heat and bush the patties with oil and add to the pan and cook for 2 to 3 minutes each side or until cooked. Make chilli dipping sauce by combining all the sauce ingredients in a small bowl. Serve pork patties with dipping sauce and lime wedges.
Preheat oven 200 degrees. Flour and brown steaks in a small amount of oil in skillet. Place steaks in 8x12 casserole. Add mushroom soup, water, and onion to meat drippings in skillet in which meat was browned. Simmer together and add kitchen bouquet, Pour over steaks and bake covered for 2 hours.
Cut chicken across into 1/2-inch slices. Combine oil, oregano, thyme, lemon peel and juice, salt and pepper in a medium bowl. Add chicken and toss to thoroughly coat. Combine asparagus, pea pods, artichoke hearts, tomatoes and parsley in a large bowl and set aside. Tear 4 20x2 inch pieces of parchment, fold in half crosswise, crease, open up again, and arrange 1/4 vegetable mixture on paper. Top with 1/4 of chicken and 1/4 of the green onions. Now make into a little package by folding the parchment over so the corners match up and crimping and folding the edges over. Twist corners to secure. Repeat 3 more times so you have 4 packets. Place 2 packets on a baking sheet and bake at 400 degrees for 20 minutes or until chicken is done.
In a bowl combine 3 tablespoons oil with 2 teaspoons steak seasoning or ground black pepper. Rub both steaks with the oil/pepper mixture. Allow the steaks to sit out to almost room temperature (about 1-1/2 to 2 hours). Heat a large heavy skillet over medium-high heat. Quickly sear the meat about 5 seconds on each side; remove from the skillet to a plate. Add 2 tablespoons butter to the hot skillet allow to sizzle and brown, then return the meat to the skillet and fry 4-5 minutes per side (the outside of the steak should be browned and crisp). Remove steaks from the skillet and allow to stand for 5 minutes to allow the juice to settle.
Heat au jus over medium heat to a boil. 2 parts water to one part Johnny's Au Jus Concentrate. After au jus comes to a boil, lower heat to simmer and add sliced onions and mushrooms. Simmer for 30 minutes. After 30 minutes, add roast beef. Simmer for 15 more minutes. This is why you want to start with rare roast beef. Beef will cook slowly, absorbing all the flavors of the au jus. Whle meat is simmering, broil buttered sub rolls until brown and toasted. Remove all components from au jus. Dip face of toasted rolls in au jus, then add meat, onions and mushrooms. Serve with au jus on the side, or however you like your French Dip!
Preheat oven to 350°F. Butter and flour a 9 x 13 inch baking pan. Avoid using a very shallow pan. Whisk to combine cake flour, baking powder, and salt. Set aside. Cream butter with mixer. Slowly add 1 cup of sugar to butter until combined. Pour eggs into mixture one at a time, making sure that each egg is combined before adding the next egg. Add 1.5 tsp vanilla. Slowly add the dry ingredients, mixing until just combined. Pour batter into the buttered and floured baking pan and smooth. Bake for 20 - 25 minutes until golden brown. Remove cake from oven and allow to cool completely. Perforate cake all over using skewers or a fork. Stir together the evaporated milk, condensed milk, and half-and-half. Pour milk over cake and refrigerate overnight (or 8 hours) to allow the cake to soak up all the milks. Before serving, whip heavy cream, 1 cup sugar, and 1 tsp vanilla until thickened. Spread whipped topping over cake and refrigerate until ready to serve.
Preheat oven to 375. Oil bottom of a casserole pan. Melt butter in microwave oven. Mix in flour and then whisk in milk. Microwave 2 minute to slightly thicken. Stir in nutmeg, pepper flakes. Set aside. Place the white and purple sliced potatoes into separate bowls. Mix half of the red onion and garlic with each of the potatoes. Drizzle with olive oil just to coat and sprinkle with seasoned salt to taste and black pepper. Toss to separate the slices and coat them with the oil and seasonings. Layer half of the purple potatoes in the casserole dish then place 1/4 of the cheese over the layer of purple potatoes; layer 1/2 the white potatoes over the layer of cheese then top with 1/4 of the cheese. Repeat with remaining potatoes and cheese. Pour the white sauce over the potatoes and using a knife help it into the layers. Mix the panko and Parmesan cheese together and then sprinkle on top of the sauce. Bake for 45-60 minutes.
Peel the potatoes & cut them into strips, about the size of a large french fry. Put them into a bowl & rinse. Then sprinkle paprika over the potatoes, turning them several times to make sure they are all covered. Place the tomato sauce, olive oil, water, tomato, onions, & spices in a medium or large tagine. Stir to mix all the ingredients, then lay the potatoes on top of the sauce. Cover & cook on low heat for 30 minutes. While the potatoes are cooking, mix the ingredients of the charmoula in a small bowl. Place the fillets into a shallow bowl or dish, pour half the mixture over top of the fish & let it marinate for 30 minutes. Boil the olives in a small sauce pan of water for 5 minutes to remove their bitterness. Once done, drain the water & stir the rest of the charmoula in with the olives, set aside to be used later. Stir the sauce in the tagine then place the fish fillets on top of the potatoes. Scatter the lemon & olives on the fish & pour all the remaining charmoula over the fish. Cover the tagine & continue to cook on low heat for another hour. The tagine is done once the potatoes are tender. Serve in the tagine with thick bread to scoop up the sauce & fish. Make sure you protect your table because the tagine will stay hot for a time.
1. Mix by hand cake mix and dry pudding mix thenstir in oil. 2. Add egg and mix thoroughly then stir in pecans. 3. With teaspoon or small cookie scoop place cookie dough on cookie sheet about two inches apart.
PASTRY: Combine flour, sugar, and salt in a food processor with a metal chopping blade; pulse to mix. Add butter and shortening and pulse 5-8 more times until the mixture looks like coarse oatmeal. Sprinkle with 1/2 the water and pulse. Gradually add in more of the water in the same manner until the dough holds together when pinched with your fingertips (you may not need all of it). On a floured surface, form the dough into a ball and then flatten into a disk. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes and for up to 3 days. FILLING: Toss apples, cranberries, 1/3 cup sugar, 2 tablespoons flour, and spices together in a large bowl; set aside. BAKING AND ASSEMBLY: Preheat oven to 400°F Roll dough on a floured surface to make a 15 inch circle. Fold dough into quarters; place on a large baking sheet and unfold. Place filling in the center of the pastry, leaving a 2 1/2 border all around. Fold the pastry border over the filling (I fold this in several small sections- some pieces of the crust will overlap each other, and this is just how it should be; remember that it's a rustic pie). Brush pastry with egg white and sprinkle with sugar. Bake for 25 minutes. Pull oven rack out so you can get to the pie; cover the pie with foil and bake for 15 more minutes. Cool on baking sheet on a wire rack. Cover and store pie at room temperature.
Cook pasta as directed and drain well. Thaw broccoli and drain well. Melt butter in 10 inch fry pan add onion and cook for 10 min on medium heat, add broccoli and mix well. Slice Velveeta cheese. Grease bottom on 13x9 pan with butter. Put 1/2 cooked pasta in bottom of pan top with 1/2 Velveeta cheese slices add 1/2 mixture of broccoli. Add remaining pasta,and broccoli then top with remaining cheese. Pour milk over top and sprinkle with parmesan cheese. Bake 350°F for 40-45 minutes.
Preheat oven to 350 degrees F. Lightly grease and flour two 9-inch round cake pans.Season with brown sugar on both pans. Prepare cake mix batter according to package directions,adding 1 1/2 cups egg nog,malted milk powder and nutmeg before mixing.Pour into prepared pans.Bake for 30 minutes or until wooden pick inserted in center comes out clean.Cool completely,remove cakes from the pans and cut in half. To make a filling,mix together the cream cheese,coconut extract and splenda sweetener in a medium mixing bowl,stir in remaining egg nog. Reserve 1 cup of this mixture and spread the rest between the cooled cake layers.Fold whipped topping into the remaining filling,frost the outside of the cake.Sprinkle with cinnamon over the top of the frosted cake. Refrigerate from 1 to 3 days before serving.
Melt cream cheese and Velveeta. Add salsa. If using a slow cooker, it's going to take much longer to melt, so plan at least 2 hours for mixing.
Mix all ingredients, adding more water or mix if necessary. Pour 1/2 Cup of batter on the waffle iron and bake until golden brown. Serve with butter and maple syrup.
Put oven rack in lower third of oven and preheat oven to 450°F. Cook garlic in oil in a 12-inch heavy skillet over moderate heat for 1 to 2 minutes, until golden. Add arugula and cook, stirring frequently, until wilted, 2 to 3 minutes. Drain arugula and remove as much water as possible, then coarsely chop. Stir together ricotta, mozzarella, Parmigiano-Reggiano, yolk, salt, and pepper until blended. Stir arugula into mixture. Quarter pizza dough, then roll out each piece into an 8-inch round with a rolling pin. Put one fourth of cheese filling (about 1/3 cup) in center of 1 round and fold dough in half to enclose filling and form a semicircle. Press edges together to seal. Beginning at 1 end and working toward the other, stretch sealed edge outward, pinching and rolling edge to form a rope, and transfer to baking sheet. Make 3 more calzones in same manner, transferring to baking sheet. Bake calzones until golden and puffed, 12 to 15 minutes. Remove from oven and cool on baking sheet 5 minutes before serving.
Preheat oven to 375°F. To make filling: In a medium saucepan, combine sugar, brown sugar, cornstarch, and water. Mix well, cooking over medium heat until thick, stirring constantly. Add lemon juice, blueberries, and peaches. Mix to combine, then turn into a 2 quart baking dish. To make topping: In a mixing bowl, sift together flour, sugar, baking powder, and salt. Add milk and butter. Beat until smooth and spoon over fruit. Sprinkle top with a remaining 2 tablespoons of sugar and 1/2 tsp nutmeg. Bake 40-45 minutes, until browned and bubbly. Serve as is, or with vanilla ice cream. **Note - if using canned or frozen berries or peaches, if they are pre-sweetened, decrease the sugar in the filling!
Melt butter in a medium saucepan on low heat. Mix in the cocoa powder and then add sugar. Once it mixed well, add eggs, flour, salt, vanilla (optional), and nuts (optional). Pour into a 9" square greased baking pan. Bake at 350 degrees F for about 25-30 minutes. Let cool, cut and enjoy!
Combine cornstarch with consomme at room temperature. Stir with small whisk or fork until smooth, then add Worcestershire sauce and basil. Set aside. Arrange sliced onion in a shallow microwave safe dish, about 1 1/2 to 2 quarts. Set aside. In a large bowl, beat the egg lightly with a fork, then stir in the breadcrumbs, chopped onion, and salt and pepper if desired. Add beef, and mix well, using hands if necessary. Shape into 6 oval patties and arrange on top of the sliced onions. Cover and cook on HIGH for 6 minutes; drain carefully. Turn patties over and rearrange so the ones in the middle will be on the outside. Distribute the sliced mushrooms around between the meat patties. Stir the consomme mixture, and pour over everything. Replace cover and cook on HIGH for 8-10 minutes or until meat is no longer pink inside. Let stand for 5 minutes. This is good served over hot cooked noodles or rice. Yes, you can have them with mashed potatoes and corn. I won't tell.
1. In a large frying pan, melt 1 tablespoon butter with 2 tablespoons olive oil over moderate heat. Add the onions, 1/2 teaspoon salt and sugar, then cook, stirring frequently, until onions are well browned, about 20 minutes. Remove from pan. 2. In the same pan, melt remaining 1 tablespoon butter with 1 tablespoon oil over moderate heat. Add the mushrooms and 1/4 teaspoon salt and cook, stirring occasionally, until tender and brown, about 8 minutes. Add the reserved onions, parsley, and the remaining 1/4 teaspoon salt, and the pepper. 3. In a large pot of boiling, salted water, cook the ziti until just done, about 13 minutes. Reserve 3/4 cup of the pasta water and drain. Toss the ziti and 1/2 cup of reserved pasta water with the mushroom mixture, remaining tablespoon of oil, the goat cheese, and the parmesan. If pasta seems dry, add more of pasta water. Serve with additional Parmesan.
Brown the hamburger meat and the sausage together in a skillet. Drain the canned veggies and mix all together in a casserole dish with the cheese sauce. After the meat is browned and the grease is drained stir it in with the mixture. Top with the tater tots then sprinkle the cheese on top. Bake in the oven at 375°F till the tops of the tots are browned the way you like. Let sit for 10 minutes before you dig inches Enjoy! (Alterations: you can also mix in french fried onions with the tater tot layer before cooking).
Remove skin and bones from chicken and discard. Tear chicken into bite-sized pieces. Place in a medium skillet with salsa verde and seasoning. Cook over medium heat for 5 minutes or until warmed. Spoon chicken into heated tortillas and top with beans and cheese. Serve with additional toppings if desired. (sour cream, cilantro, tomato, guacamole).
Chop all veggies very small, and toss with cooked orzo. Add cheese, and toss again. Mix all dressing ingredients and shake hard in a container to emulsify. Dress salad with as much dressing as you'd like. You won't necessarily use it all. Chill and serve cold.
Cook and drain ground beef. Add all cans of beans and cheese soup, cut velveeta into blocks and add. Add taco sauce and hamburger. Cook on low setting in crock pot for about at least an hour or until is melted and hot stiring occasionaly. Leave on warm. Serve with your favorite tortilla chips.
Bring a large saucepan of lightly salted water to the boil. Cut potatoes into 5mm (1/4 inch) thick slices, then finely julienne. Add the potato to the boiling water and cook for 1 minute, using a pair of long chopsticks to separate the pieces. Drain well and lay out to dry for a few hours on a clean tea towel. Heat a wok over high heat and add the oil, swirling to coat the wok. Add the potato and stir fry for 6 minutes, or until golden brown. Add the vinegar and soy sauce and 1/2 teaspoon of the sea salt. Stir fry for 2-3 minutes or until the potato slices have darkened and all liquid has evaporated. Sprinkle the remaining salt over the top and garnish with coriander and chilli flakes.
In a large bowl, beat cream cheese until smooth. Gradually beat in lemon juice, milk, and pudding mix. Gently fold in whipped topping. Spread into pie crust. Spoon cherry pie filling over top. Refrigerate a minimum of 4 hours before serving.
Mix dry ingredients. Add 2 cups cold water to the dry ingredients and mix well. Let stand 5 minutes. Add 1 cup boiling water and mix vigorously. If batter looks too thick, add a little bit of cold water. Pour batter as you would a pancake in cast iron skillet (the best) or I have used a breakfast plate to cook mine (you can make more than one at a time) and they came out very good. Let the ploye cook, you will see little holes come up everywhere, the more holes, the better your ploye is. When you see that the mixture is not liquid anymore, your ploye is ready. Only cook on one side, a ploye is NOT to be turned to cook. To really have good Ployes you have to mix your batter between each ploye.
Combine the cranberry juice, milk, salt, sugar, and sweet potatoes in a medium saucepan. Cover and cook over low heat, stirring occasionally, until the potatoes fall apart, about 35-45 minutes. Remove from heat and mash with a potato masher (or ricer) in the saucepan, or transfer to a suitable dish for mashing if using a nonstick saucepan. Stir in dried cranberries and pepper.
In a saucepan, slowly bring the milk and sugar to a boil over medium low heat. Boil for exactly 2 and a half minutes, stirring constantly to prevent burning. Remove from heat, stir in peanut butter and vanilla. Mix until smooth. Pour into greased 8" x 8" pan, and let cool before cutting. Enjoy!