HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Brown onion, garlic and ground beef in a large skillet over medium-high heat for about 4 minutes. Add red pepper flakes and continue cooking until the ground beef is fully cooked. (If using fresh cabbage, add here and cook until soft.) Drain extra fat out of the skillet then stir in drained sauerkraut and Worcestershire. Heat through and set aside. Press 1 package of crescent roll dough into the bottom of a lightly greased 9x13-inch baking dish. Spread beef mixture on top and cover with cheese. Lay second package of crescent roll dough over the top of the beef and cheese mixture. Bake for 25-30 minutes or until golden brown.
To prepare streusel: In a large mixing bowl, combine flour, oats, brown sugar and cinnamon and rub together with your fingertips to blend and break up any clumps of brown sugar. Scatter butter cubes over flour mixture and continue to rub ingredients together with your fingertips until it forms small clumps and butter is no longer visible. Stir in walnuts and reserve. To prepare brown betty: Preheat oven to 375 degrees. In a large bowl, combine sugar, flour, cinnamon, cardamom and nutmeg. Add apples and toss gently to coat with flour mixture. Arrange half of apple slices in an even layer in an 8-inch baking dish or other shallow 1 1/2-quart glass or ceramic casserole. Sprinkle half of gingersnaps over apples. Repeat with a remaining layer of apples and gingersnaps. Drizzle cream over gingersnaps and top with an even layer of streusel. Bake until apples are tender, 45 to 50 minutes. Remove from oven, transfer baking dish to a wire rack and cool until warm. Serve with a scoop of ice cream, if desired.
Blanch cabbages 10-15 minutes, removing loose leaves as they fall off. Drain well. Blanch chard 2 minutes. Drain. Chop. Blanch salt pork 5 minutes. Drain. Chop. Heat butter in a skillet. Add salt pork and onion. Saute 5 minutes. Remove from heat. Add chard, tomatoes, rice, peas, garlic and sausage. Spread out cabbage leaves. Remove inner core. Fill with mix, evenly. Roll up and secure tightly with toothpicks. Tie all in a large cheesecloth. Cover. Chill 2 hours. Place in a large pot. Cover with chicken stock. Season heavily. Bring to a boil. Reduce. Cover. Simmer 3 1/2 hours. Remove from stock. Un-wrap. Place in dishes. Top with a litle stock.
Makes 1 quart- make up additional amounts of brine if needed until meat is submerged. Stir ingredients together in a saucepan and bring to a boil. Continue stirring until sugar is dissolved. Allow to cool. Place meat or poultry in a food safe plastic bag inside another container for support and leakage control (oven roasting bags are a fine choice- NOT garbage bags). Pour cooled brine into bag, and squeeze out as much air as possible and seal with a twistie tie. Refrigerate for 3-4 hours for 3 pounds meat (such as pork ribs), 5-6 hours for a nice roasting hen, or 12-24 hours for a turkey, 12 hours being for a small one and the longer time for those turkeys around 20+ pounds. Discard brine before using and pat meat dry. If using poultry, you may want to add citrus fruit such as oranges or lemons, additional fresh herbs, or cloves of garlic into the cavity. Prepare meat as desired- roast, bbq, etc.
Combine butter, evaporated milk, sugar, and salt in a medium saucepan. Bring to a hard boil for 5 to 7 minutes, stirring constantly. Remove from heat. Stir in the chocolate until melted and smooth. Fold in the almonds and marshmallows. Pour into an 8 by 8-inch square baking pan. Chill until firm, about 2 to 4 hours. Cut into 12 squares.
Place popcorn in 2 1/2 Quart Pyrex or other microwaveable bowl with a microwave lid. It's best to have lid vented, popcorn expands by violent steam pressure so let it out. Microwave on hi for total of 3 minutes regardless if it's all popped or not. Remove popped corn and place on flat cookie sheet Microwave remaining un-popped kernals for another 2 minutes or til all is popped. Spread popcorn on sheet and spray sparingly with oil - I use refillable Mr. Misto with extra virgin olive oil. Salt to taste. Be careful! Steam is way hotter that boiling water - the bowl is hotter than a SOB! I use my hand to remove popcorn from the pyrex bowl but would be safer with a spoon or spatula.
Heat 5 to 6 quart Dutch oven over medium high heat until hot. Add barley and cook 3-4 minutes until toasted and fragrant, stirring constantly. Transfer to bowl and set aside. In same Dutch oven heat oil over med-high heat until hot. Add cabbage, carrots, celery and onion and cook 8-10 minutes until veggies are tender and lightly browned. Stir occasionally. Add garlic and cook 30 seconds. Stir in barley water, broth tomatoes, and 1/4 tsp salt. Cover and heat to boiling over high heat. Reduce heat to low and simmer, covered, 25 minutes. Stir zucchini and beans into mixture. Increase heat to medium and cook covered 10-15 minutes longer or until all veggies are tender. Top with pesto, cheese, or sour cream.
Boil water and sugar together until sugar is completely dissolved. Let cool, then add: orange juice concentrate, kool-aid and vodka. You may add more vodka if you wish. To serve, mix 50/50 with 7UP or Sprite. Freezes well, if you have any leftover. We used to change colors and flavors to fit the season =D.
Set aside 1/2 cup of the shredded Colby-jack cheese; stir togther 1/4 cup of the melted butter and the crushed crackers in a small bowl; set this aside also. Combine all remaining ingredients in a large bowl. Turn potatoes into a lightly greased 9x13" baking pan; top with reserved cheese, and buttered crushed crackers. Bake, uncovered, at 375° degrees for 30-35 minutes or until golden brown.
Preheat oven to 400°F Slice cookies into 1/8 inch slices. To half the cookies, cut out centers using a small Christmas cookie cutter (or carefully use a sharp pointed knife to make a tree or simple design). To the other half, use a marble or small round item and indent a small well in the center, rolling almost to the edges with the marble. Place about 1/2 tsp of the plum preserves leaving the edges free of jam. Top with the cut out slices. Press edges to seal and sprinkle with the colored sugar crystals. Place onto a parchment lined baking sheet and bake aprox 8-10 minutes.
In a small bowl, combine all ingredients. Rub 1 tablespoon herb mixture on 1 pound of meat and cook as desired. To store: If using fresh lemon peel, store in an airtight container in the refrigerator up to 1 week or freeze up to 1 month. If using dried lemon peel, store in anairtight container at room temperature up to 6 months.
You can use a combination of ground meats. I like a combination of beef, pork and veal. Combine ground meats, bread crumbs, egg, onions, salt and oregano with 1/2 cup ketchup in a bowl. Mixing well. Pat meat mixture flat onto a 9" X 13" piece of waxed paper. Sprinkle the meat with cheese, mushrooms, bacon, and parsley. Roll, as for a jelly roll, using the waxed paper to help you start to roll. Sealing edge and ends. Rolling the meat is a little tricky, but if there is a break in the meat just smooth over with your fingers. it will still taste great. With a little practice you will be a pro. Use the waxed paper to transfer the meat loaf to a 9" X 13" pan. Place seam side down. Bake at 375 degrees for 30 minutes. Pour off drippings. Spoon remaining ketchup over loaf. At this time I like to garnish the meat loaf with sliced black olives, or onion slices and a sprinkling of parsley. Or you can place bell pepper slices on the meat. Bake for 30 minutes longer. Let cool for a few minutes before slicing. *Ifyou want a really Italian tasting meat loaf use spaghetti sauce.
Combine tomatoes, broth, rice, garlic, bay leaves, basil, thyme and hot pepper sauce in a lage saucepan. Cover and bring to a boil over high heat. Lower heat to a simmer and cook until rice is done, about 15 minutes for quick cooking rice or 50 minutes for regular brown rice. When rice is cooked, cut green pepper into 1 inch pieces and stir into stew Stir in black eyed peas, cover and simmer for 10 to 12 minutes, stirring once. Remove and discard bay leaves. Sprinkle with parsley and or chives, if desired. Ladle into bowls and serve with garlic bread.
Trim stems and any yellow leaves from Brussels sprouts. Cut each sprout vertically into quarters; set aside. In 12-inch skillet, cook bacon over medium heat until browned, stirring frequently. With slotted spoon, transfer bacon pieces to paper towels to drain; reserve bacon fat. If necessary, add vegetable oil to bacon fat in skillet to equal 2 tablespoons total fat; heat over medium heat until hot. Add onion and cook until tender and lightly browned, 8 to 10 minutes, stirring occasionally. Increase heat to medium-high; add Brussels sprouts and 1/4 cup water, and cook 6 to 8 minutes, until sprouts are browned, stirring occasionally. Reduce heat to medium-low; add frozen peas, salt, pepper, and 1/4 cup water, and cook, covered, 12 minutes or until sprouts are tender. Stir in bacon.
Cook pasta as directed, rinse and drain thoroughly. Place in large salad bowl (add chicken or shrimp, if using), and mix in the black bean garlic sauce giving a light coating to all. This can be adjusted to your taste. Add bag of Spring Mix salad, olives and cherry tomatoes. Mix completely, and then pour the Italian dressing over all mixing thoroughly once more. Can be eaten right off or chilled for later.
Stir-Fry Sauce: Combine the stir-fry sauce ingredients in a small bowl. Set aside. Stir- Fry: In a large skillet or wok. Heat the oil and stir-fry the green beans,until they are barely crisp-tender, about 2 minutes. Add water and continue stir-frying for another 2 minutes, until the beans are crisp-tender and the water has evaporated. Add the sauce and continue stir-frying for 5 or 6 more minutes. Until the beans are tender,BUT, not over cooked. Serve immediately.
Mix first three ingredients together in a microwave safe bowl (make sure you use the juice with the peaches). Sprinkle brown sugar on top (to your own taste). Microwave on high for 8 minutes, stirring after 4. Let cool slightly and serve.
Toast the English muffins in toaster oven. Spread each muffin half with 1 tablespoon apple butter. Arrange apple slices on each; drizzle each with 1 teaspoon of honey. Sprinkle the shredded cheese evenly on top of the muffins. Place in toaster oven and broil for 1 to 2 minutes or until cheese melts. Serve immediately.
Add tomatoes, broth, salsa, jalapenos, cumin, garlic, and salt to a medium size sauce pan and bring to a boil. Chop chicken into small bite size pieces and add to boiling sauce. Turn heat immediately down to low- medium and simmer until chicken is cooked through. You can simmer for longer if you want more flavor infused into the meat. Heat 1/2 tablespoon of butter (or spray cooking spray) into a pan on medium low heat. Place cheese slice into center of flour tortilla. With a slotted spoon pick up chicken pieces and allow the juice to drain out. Place in center of tortilla and fold close. Cook tortillas about a minute on each side until golden brown and serve. Goes well with a guacamole salad.
Spice Mix: Place the cumin seed in a skillet and toast on medium heat until aromatic. Grind half the cumin seed in a mortar and pestle or in a blender later with other spices. Leave half the cumin seeds whole. Chili: Cook ground meat until just gray and drain. Add onion and garlic and cook until soft. Add tomatoes, tomato sauce, beef broth and 1/3 of the spice mix. Simmer for 30 minutes. Add Beans and 1/3 of the spices and simmer for 20 minutes. Add remaining spice mix and simmer for 10 minutes. Add water if needed to adjust consistency. Adjust salt and pepper to taste. Note: If desired, substitute 2 ancho or 3 pasilla dried peppers for the chile and chili powder. Heat the broth to boiling and add the peppers to soak for about 5 to 10 minutes. Add spices and blend to make a spice puree. Use this as you would the spices.
Using an electric mixer, combine cream cheese, mayonnaise, and sugar together. Add apple, walnuts, celery and cheese to mixture and stir until well combined. Spread onto a slice of white bread and top with a slice of bread. Use a bread knife to cut off crust; cut into 4 pieces.
Make both the Vanilla and Chocolate pudding as directed on the box. Take the whipping cream and mix on high speed until it becomes the consistency of cool whip. Mix the whipping cream and the vanilla pudding together. Start layering graham crackers covered with chocolate and vanilla pudding, alternating between the two flavors. I always use a rectangular serving platter. When Chocolate pudding is gone use remaining vanilla pudding mixture to cover the entire cake (just like you were icing it). Drizzle chocolate sauce in lines across the top of the cake(no need to be perfect), take a knife and drag it in the opposite direction of the syrup lines to make a nice patter. Refrigerate the entire cake at least 3 hours. The graham crackers will absorb the moister from the pudding and become soft like cake. Cut on the corner going in to create a neat looking slice. Good Luck with leftovers because there never is any.
Preheat oven to 375°F. Mix cream cheese, bacon, Parmesan cheese, onion, parsley and milk until well blended. Set aside. Separate each can of dough into 4 rectangles. Firmly press perforations together to seal. Spread each rectangle with 2 rounded T. of the cream cheese mixture. Cut each rectangle into 12 wedges, starting at short ends. Place, seam down on greased baking sheet. Bake 12-15 minutes or until golden brown. Serve warm.
On medium speed mix cream cheese and taco seasoning till well blended. Spread mixture on plate or small serving platter. Place shredded lettuce, then cheese, tomato and onions over mixture. Chill before serving. Serve with Tortilla chips.
Mix ingredients together in small saucepan and stir frequently on med-low until sugar dissolves. I prefer to eat it warm, but uneaten portions need to be refrigerated. Keeps for 3-4 days. Very good with scones.
Sprinkle beef with 1/2 t salt and let stand 1 hour. Preheat oven to 350 degrees. Mix thyme, basil, and 1/2 t pepper in small bowl. Heat oil in skillet and brown beef. Sprinkle with herb mixture. Transfer skillet to oven and roast until 130 degrees, about 40 minutes. Let rest 20 minutes. Place skillet with juices over medium high heat. Add butter and stir until melted. Gradually whisk in flour and bring to a boil. Boil until reduced to 1 1/4 cups, about 6 minutes. Whisk in mustard and capers. Adjust seasonings, if necessary. Cut beef crosswise into very thin slices and serve with sauce.
Whisk together vinegar, honey and mustard. Add onion. Whisk while adding oil. Season with salt and pepper. Chill at least one hour. Store in refrigerator. Shake before using.
In large pot of salted boiling water, cook pasta until a dente. Drain and refresh under cold water; reserve. In medium saucepan, combine broth, tomatoes, carrots, onions, haricots verts, zucchini and garlic. Cover and bring to boil. Reduce heat to a simmer and cook, uncovered, for 15 minutes. Add chicken, basil, pasta, salt and pepper. Cook 2 minutes. Stir in olive oil. Serve hot or at room temperature.
Mix the flour and salt in a bowl. Whisk eggs lightly and add. Mix with the flour. Add water (or milk) carefully, little by little, mixing and kneading, until you have a soft, elastic dough. Cover and leave for 30 minutes. Then roll out thinly on a floured surface (about 1/4 " or 3 mm thick). Sprinkle flour over the dough, and spread lightly. Do one of the following: either slice the dough into long, thin strips, OR roll up the dough lightly as you would a swiss roll, and slice thinly. These strips can be cut crosswise again, about 3" long. Heat the milk, butter, cinnamon and citrus zest in a large pot, until it almost comes to a boil. Add the floured strips of dough and cook for 25 minutes over very gentle heat. When the dough strips rise to the top (it may well be in less than 25 mins), add the cup of sugar, stir carefully, and simmer until the mixture is thick and creamy. Ladle into bowls and enjoy while warm to hot. Extra cinnamon can be sprinkled on top.
Combine shortening, sugars, egg, vanilla and peanut butter. Add dry ingredients and milk. Shape dough into small balls, then roll in sugar. Place on an ungreased cookie sheet. Bake 10 minutes at 350. Place a kiss in middle of each cookie pressing until the edges crack.
Squeeze the juice from the lemons and sweeten to taste with the sugar. Add the orange blossom water and the mint, and stir or shake well together. Pour a little into a tall glass and fill with water or soda and ice.
Preheat the oven to 425 degrees. Beat the eggs slightly in a large mixing bowl. Add the remaining ingredients and mix well. Place in a greased 2 quart baking dish, and bake at 425 degrees for 40 to 45 minutes until set and nicely browned. NOTE: The dressing will look very"soupy" when mixed, but this is the secret to its success. It makes a wonderfully moist, rich dressing that you and your family and guests will love--guaranteed!
Combine chili, peppers and Parmesan cheese. Bring to a boil; put into a casserole. Bake, uncovered, in 400F oven for 10 minutes. Dip both sides of biscuits in butter, then in cornmeal. Place on top of hot casserole. Bake 15-20 minutes longer or until biscuits are golden. Serves 6.
Cook bacon until crisp. Drain on paper towels; reserve 3 tblsps drippings for dressing. Crumble bacon. Combine mayonnaise, onion, oil, vinegar, sugar and mustard with reserved drippings. (can be prepared 2 days ahead. Bring to room temperature before continuing.) Combine spinach, mushrooms and eggs in large bowl. Toss with dressing. Sprinkle with bacon and Parmesan.
Preheat oven to 350°F. Place rice, onion, egg, milk, sage, bouillon granules and pepper in a bowl, stir to combine. Add turkey and mix with your hands. Place mixture in a a loaf pan. Combine honey, vinegar and mustard. Spoon 1/2 the honey mixture over the turkey and bake 30 minutes. Spoon the remaining honey mixture over the turkey and bake 20-30 minutes or until done. Let sit 5-10 minutes before slicing.
Heat 10 Tbs butter in 10" skillet over med-high heat until melted, about 2 minutes. Continue to cook, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1-3 minutes. Remove skillet from heat and transfer browned butter to large heatproof bowl. Stir remaining 4 Tbs butter into hot butter to melt; set aside for 15 minutes. Meanwhile, adjust oven rack to middle position and heat oven to 350. Line 2 large (18x12") baking sheets with parchment paper. In shallw baking dish or pie plate, mix granulated sugar and 1/4 cup pack brown sugar, rubbing between fingers, until well combined; set aside. Whisk flour, baking soda and baking powder together in medium bowl; set aside. Add remaining 1 3/4 cups brown sugar and salt to bowl with cooled butter; mix until no sugar lumps remain, abou 30 seconds. Scrape down bowl. Add flour mixture and mix until just combined, about 1 minute. Give dough final stire with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed. Divide dough in 24 portions, each about 2 Tbs, rollding between hands into balls about 1 1/2" in diameter. Working in batches, toss balls in reserved sugar mixture to coat and set on prepared baking sheet, spacing them about 2" apart, 12 dough balls per sheet. (Smaller baking sheets can be used, but it will take 3 batches.". Bake one sheet at a time until cookies are browned and still puffy and edges have begun to set but centers are still soft (cookies will look raw between the cracks and seem underdone), 12-14 minutes, rotating baking sheet halfway through baking. Do no overbake. Cool cookies on baking sheet 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.
Melt butter in large skillet on low or 200° using an electric skillet. Arrange potato slices in the bottom of the skillet to cover completely (you may need more potatoes). In layers add the corn, green pepper, onion, carrots and beef in clumps (Yes, uncooked). Combine tomato sauce, salt, parsley, and garlic powder. Pour over the meat layer. Cover and cook on high or 325° on electric skillet until it starts to boil. Reduce heat to low 225° and cook 25 minutes longer. Remove from heat, sprinkle cheese over top and put lid back on for 10 minutes to allow cheese to melt.
Mix all of the following ingredients together in a 2-quart microwave safe bowl:milk, eggs, cornstarchand sugar. Mix until smooth, then heat in the microwave, uncovered, on high for 45 seconds. Set the bowl on a hot pad, stir. Repeat steps 3 and 4 eight times{ mark each time you do this so you don't loose count}. Then stir in vanilla and butter. Let cool for 2 hours{ eating the pudding before it is fully cooked may upset your stomach}.
pat the beans dry and put between 2 sheets of waxed paper, crush with rollimg pin. scrape the beans into an 8 inch pie plate and press into bottom and sides. Preheat oven to 350 degrees. In large skillet melt butter, add leeks, mushrooms, dill, mustard and saute till leeka are tender. remove from heat and cool slightly. in mixing bowl beat egss well, add wine, breadcrumbs, cheese and leek mixture. Stir well, salt and pepper to taste. Pour into pie plate and bake 30-40 minutes, till set.
Brown chicken breasts in a small amount of oil. Remove from pan and add garlic, soy sauce, brown sugar and 1 cup of the chicken broth. Stir to mix and return chicken to pan and cover. Simmer until the chicken is done (about 15 minutes). Remove chicken from pan and add remaining half cup of broth which has been mixed with cornstarch. Bring to a boil to thicken sauce and return chicken to the pan, coating it well.
Preheat oven to 350 degrees. Cream butter and sugar together. Add egg and sour cream. Blend soda and salt with flour and gradually incorporate into the egg mixture. Chill for 1 hour. Roll out to desired thickness. Bake 8 to 10 minutes.
Whisk to combine all ingredients in a sauce pan over high heat. Once sauce comes to a boil, reduce heat and simmer uncovered for 30-45 minutes, stirring occasionally. If sauce is too thick thin with a little vinegar. Yeah, its that easy. Enjoy!
Wash, trim, and quarter the fennel, then finely slice it, discarding the core. Mix lemon juice with salt and pepper, and gradually add olive oil. Marinate fennel in this mixture for two hours.
Cut potatoes in half. Scoop out shells, mash potatoes. Combine mashed potatoes with next four ingredients. Fold in frankfurters. Return to shells mounding high. Bake 20 minutes at 350. Makes a nice light lunch when served with a salad. These may be prepared ahead, refrigerated and baked later.
Preheat oven to 150 degrees. Mix the first 3 ingredients together. Spray cookie sheet. Spread a THIN layer of the mixture on the cookie sheet. Leave oven door open a bit and cook for 6-8 hours.
Cut the Peerkangai(Ridge Gourd) ,onion and tomatoes.Put this vegetables and moon dal into the bowl.Now,Add chilli powder and turmeric powder.Dont add salt to this mixture right now.Now Boiled this sabji into 15 minutes in pressure cooker.Now add salt and seasoning it.
Set the heat to Low. Add the butter on a skillet with the steak drippings and stir. Add the Cornstarch and keep stirring until it is completely dissolved. Add the water and stir for 5 minutes. Add the Beef Bouillon cubes andstir until dissolved. Add the Mushroom, Basil and Thyme. Add Salt and Pepper to taste.
Preheat oven to 400*. Spray baking sheet. Put potato wedges, salt, and paprika in plastic bag; shake to combine. Place potatoes on baking sheet. Lightly spray potatoes with cooking spray. Bake for 20 minutes, or until tender. Combine sour cream and mustard. Serve with hot potatoes.
Simmer green beans in a skillet in salted boiling water, 5 minutes. Drain and set aside. Return skillet to medium heat. Add oil and 1 tablespoon of butter to pan. Add onions and saute 2-3 minutes. Add garlic and mushrooms, season with salt and pepper. Saute for 3-5 minutes. Return green beans to pan. Heat through while adding sherry and Worcestershire sauce. Reduce sherry for 3-4 minutes then add final tablespoon of butter. Transfer vegetables to a serving plate.