HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350. (do not use low-fat or low-salt soup. You need the full flavored soup to season the 2 lbs of plain potatoes). Saute' chopped onion slowly in 2 TBS butter, slowly, until onion texture is almost melted, very soft. They should not be crunchy. Mix potatoes, sauteed onion, undiluted soup, and sour cream. Spread into 2 qt long or oval baking dish. Mix melted butter with herbed stuffing, spread on top of casserole. Dot with more butter if you like before putting in oven. Bake @ 350 for 40 minutes. Might check it towards the end to make sure top is not getting too brown. if so, cover with foil. If using the uncooked, but unfrozen diced hash browns, the cooking time will be less, so adjust accordingly. I usually mix the main ingredients (not the topping) the day before so the flavors can mix in the fridge. Topping should be mixed just before baking (When I add the topping, I poke some down into the casserole for additional texture and flavor).
Mix 1/4 c sugar with cornstarch, set aside. Simmer strawberries and water until tender. Mix in sugar mixture and simmer until thickened, stirring often. Set aside. Combine 1/2 c flour, 3/4 c sugar, baking powder, baking soda, and cinnamon. Cut in 1/4 c butter till four has course, lumpy texture. Make a well in bowl. In another bowl, beat up egg with vanilla, sour cream and sour milk. Pour egg mixture into flour and stir until everything is moist. Batter will be lumpy. Spread about three quarters of the batter into an ungreased 9x9 pan. pour fruit over that. drop the remaining batter in small clumps over the fruit. Mix up the 1/4 c flour with brown sugar and cut in 2T butter. Sprinkle over coffee cake. Bake at 350 for 45 minutes until golden brown. My strawberry filling bubbled over in the oven, so I recommend putting some foil under the pan.
Place a grill pan over medium-high heat or pre-heat a gas or charcoal grill. Using a pastry brush, lightly brush the eggplant slices with 1/3 cup olive oil and sprinkle with salt and pepper. Grill the eggplant until tender and colored with grill marks, about 4 minutes per side. Set aside. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta. Meanwhile, warm the 2 tablespoons of olive oil in a large skillet. Add the onion and saute until tender, about 3 minutes. Add the beef and pork, and brown the meat, breaking it into bite-sized pieces with a wooden spoon, about 5 minutes. Add the Marsala and cook until the liquid has evaporated, about 3 minutes. Turn off the heat. Add the peas and marinara sauce and stir to combine. Add the cheeses, basil, and cooked pasta. Set aside. Preheat the oven to 350 degrees F. Line the springform pan with the grilled eggplant. Be sure that the slices overlap and hang over the edge of the pan. Fill the pan with the pasta mixture, pressing down to make sure the pan is filling up evenly. Fold the eggplant slices up over the top of the pasta and add a few more slices on top to completely enclose the timbale. Bake the timbale until warmed through and the cheese has melted, about 30 minutes. Let rest on the counter for 10 minutes to set. To serve, invert the timbale onto a serving plate and remove the springform pan. Sprinkle the remaining 1/4 cup grated Pecorino Romano cheese over the top. Slice and serve. 8.
In a pot over medium-low heat, put the soymilk, the coffee, the sugar and the pinch of salt. In a small bowl, whisk the cornstarch with the cold water. Add to the pot. Cook, stirring constantly for 15 to 20 minutes. Add the vanilla. Lightly oil a mold in a fancy shape or simply use a loaf pan, or 6 individual molds. Put the mixture in the mold. Let cool then refrigerate for at least 2 hours. Serve with "whipped cream" and chocolate shavings.
Fill 2 mason jars with ice. Divide the vodka between the jars and squeeze in the lime juice. Add a few sprinkles of steak seasoning, 2 or 3 dashes of worcestershire sauce and a dash of cayenne pepper to each. Divide the tomato juice between the jars and add a dash each of salt and pepper to each jar. Use a celery stick to push a squeezed lime half into the bottom of each jar, then stir everything around with the celery.
In a large bowl, combine the artichoke hearts, spinach, provolone, Asiago, lemon zest, thyme, garlic, salt and ground pepper. Unroll the pizza dough onto on a baking sheet with the long edge facing you. Be careful not to stretch it too much. Pour the filling into the middle of the dough, shaping it into a thick log running lengthwise down the center of the dough. Fold one edge of the pizza dough over the filling, then fold the other half over to seal the filling inside the dough. Turn the stuffed bread over on the sheet pan so the seam is on the bottom. Brush with EVOO and sprinkle sesame seeds over the top. Bake the stuffed bread until evenly golden brown, 15-18 minutes. Cool slightly before slicing.
In a large kettle, cook the meat with salt and pepper until browned. In a small saucepan, saute onion in butter until tender; add to kettle. Add the cabbage, carrots, celery, potatoes, tomatoes, beets, parsley, water, and vinegar; bring to a boil. Reduce heat; simmer for 50-60 minutes or until vegetables are tender. In a small bowl, combine flour and milk. Gradually stir into soup. Bring to a boil, cook and stir for 2 minutes or until thickened.
Combine all ingredients except the garlic in a medium sauce pan over high heat. Cook stirring for four minutes. Add the garlic. Remove from heat and cool to room temperature. Pour into a food processor or blender and pulse until smooth. Refrigerate in an airtight container for seven days before using. Piri Piri sauce will keep for up to one month refrigerated in an airtight container. Bring to temperature before using.
Cut off the stem ends of the peppers, keeping them as lids to replace later, and scrape out the inner membranes with a teaspoon. Heat the oil, saute the red pepper slowly until it is tender and remove. Fry the onion until tender, add the cod brown it lightly. Add the tomato after a few minutes, then put back the cooked pepper, and stir in the raw rice, saffron and parsley. Salt to taste. Fill the peppers carefully and lay them on their side in an ovenproof dish, being careful the filling doesn't fall out (you can wrap them in tinfoil to help hold them together). Cover the dish and put it in a hot oven for about 1 1/2 hours. The rice cooks in the juices from the tomato and pepper. If the peppers are thin-skinned, you may need to add a little stock towards the end of the cooking time.
Heat a large heavy bottom pot over medium heat. Add oil after pot is hot. Cook onions until soft, about 5 minutes. Add the garlic and cook an additional 2 minutes. Add the spices and cook for another 2 minutes. (If using fresh sage, do not add until the very end.). Add the ground turkey and cook all the way through, until meat is white. Stir in the chicken stock and half and half. If you are using fresh sage, add it at this point. Lower the heat to low, and let the flavor incorporate, about 30 to 45 minutes, stirring occasionally. Serve with low fat cheddar or Mexican style cheese, low fat sour cream, chopped onion, and/or chopped fresh cilantro for garnish.
Whisk the garlic cloves, mustard, vinegar, kosher salt, and pepper together in a bowl. While whisking, slowly drizzle in the olive oil to emulsify. Taste for salt and pepper. Variations: Use any other vinegar you have, including red wine vinegar and balsamic. Leave out the garlic or add herbs as you like. Add 1 teaspoon dried oregano and/or substitute lemon juice for the vinegar for a Greek-like dressing. I would leave out the mustard for this but the dressing will not emulsify as well without it.
First, make topping by combining flour, oats, brown sugar and spice in a small bowl; drizzle melted butter over and then toss mixture together with a fork. Set aside. I am a big fan of the pumpkin-pie spice sold by Penzeys, which contains cinnamon, allspice, nutmeg, ginger, mace and cloves, but you can use any spicing you wish for this--traditional would be to use only cinnamon. If your apples are at all tart, you may want to increase the brown sugar in the topping, as well as increase the white sugar mixed in with the apples; it's your call. As for the apples to use, I make this dessert a lot in the autumn when I always have lots of fresh macintosh apples around; it's also very good when made with northern spys. When topping is made and set aside, preheat oven to 375F and get out an 8-inch square baking pan. Peel, core and slice apples to get your 8 cups and place those directly in the baking pan. Sprinkle white sugar and juices over, and toss well. Sprinkle topping over entire surface of apples. Bake in preheated oven for approximately 40 minutes, or until bubbly and the apples are tender (poke with a fork). Let cool for a bit before eating; it's good warm or cool. I serve it warm, with vanilla ice cream.
Heat oil in 10-inch skillet over medium-high heat. Cook beef in oil about 10 minutes, stirring occasionally, until brown; drain. Place beef and onion in slow cooker. Mix broth, tomato paste, garlic, Worcestershire sauce, paprika, salt, caraway seed and pepper; stir into beef mixture. Cover and cook on low heat setting 8 to 10 hours on low or 4 to 5 hours on high until beef is tender. Mix water and flour; gradually stir into beef mixture. Stir in bell pepper. Cover and cook on high heat setting 30 minutes. Serve goulash over noodles.
Directions: Place the cream, butter and cream cheese together in a saucepan until melted, stirring constantly. Add Parmesan and garlic powder and simmer for about 15-20 minutes on a low heat until the cheese begins to brown just slightly. Take off the fire immediately. Check for seasoning. Tips: For a creamier and richer version, you could double the amount of butter.
rub the chops on both sides with salt and pepper. dredge in flour shaking off the excess flour. heat butter in a large frying pan over high heat brown the chops on both sides. transfer the chops to a baking dish. peel the orange and and then cut into slices. top each chop with with one or 2 orange slices. pour the orange juice over the meat and the rest of the orange slices. cover the baking dish with tin foil and bake in a 350 degree pre-heated oven for about 1 hour or until tender. serve on a bed or watercress.
The night before you plan to grill, combine the rub ingredients in a bowl. Apply about one-third of the rub evenly to the ribs, reserving the rest. Place the slabs in a plastic bag and refrigerate them overnight. Before you begin to barbecue, take the ribs from the refrigerator. Sprinkle the ribs lightly but thoroughly with rub, reserving the rest of the mixture. Let the ribs sit at room temperature for 30 to 40 minutes. Smoke the ribs, or grill them, turning and sprinkling them with more dry rub about halfway through cooking. In the last 45 minutes of cooking, slather the ribs once or twice with Struttin' Sauce (recipe posted separately). Allow the ribs to sit about 10 minutes before serving with more sauce alongside. Note: cooking time is approximate grilling time. Since not everyone has a smoker, I allowed for that -- smoking will take much longer. I also like to parboil the ribs a bit before grilling as it makes them more tender -- obviously before marinating and applying any rub.
Layer ingredients in order listed. Put crockpot on low for 8-10 hours or high for 5 hours. Number of Servings: 8.
In medium bowl, blend cheeses, chiles, scallions and olives. Spread 1/2c cheese mixture on each tortilla and roll up jelly-roll fashion. Wrap each roll tightly in plastic and chill at least one hour. Using a very sharp knife, cut each roll into twelve half-inch thick slices; serve with salsa.
In a small saucepan, bring the broth, water and bay leaf to a boil. Add quinoa. Reduce heat. Simmer uncovered for 15-20 minutes or until liquid is absorbed. Discard bay leaf. Cut peppers in half lengthwise and discard seeds. In a large pot, cook peppers in boiling water. We like them nice and soft, so we did 20 minutes. Try 3-5 minutes if you prefer them crisp-tender. Drain and rinse in cold water. In a large skillet, saute the carrots and onions in oil until tender. Add the quinoa, sunflower kernels and seasoning. Cook until heated through. Spoon mixture into pepper halves. Top with spaghetti sauce and/or Parmesan cheese, if desired. Place in a 15 inch x 10 inch baking pan coated with nonstick cooking spray. Cover and bake at 350° for 20-25 minutes.
mix milk, egg, salt, pepper and butter together. add enough flour to make a stiff dough. But not too stiff to where it is dry, just a nice balance of tender yet stiff. Do not over mix. roll out flat on floured surface and slice into square-ish pieces. (i use a pizza cutter). drop into soup and cook for 10 minute.
MIx together graham cracker crumbs and butter, pack into 8 inch square baking dish. Set aside. In a large bowl using an electric mixer, beat Dream whip mix and milk until stiff. Add the sugar, vanilla and cream cheese, beat until well mixed. Pour half of the cheese mixture over crust. Top with half of pie filling, cover with remaining cheese mixture, topping and finishing with pie filling. Refrigerate at least 3 hours before serving.
Combine bran cereal, pears, and skim milk. Let stand for 5 minutes. Mix together flour, sugar, and baking powder. Add oil or applesauce and egg or egg substitue to the pear mixture. Stir in dry ingredients just until moistened. Fill greased muffin tins 3/4 full. May sprinkle with mixture of cinnamon and sugar before baking. Bake at 400 degrees 18 to 20 minutes.
Whisk together the dressing ingredients and set aside. One two serving plates, evenly divide the arugula, topped by the quinoa, then the cantaloupe and nuts, drizzled with dressing and finished off with fresh cracked pepper.
Preheat oven to 350f degrees, coat roasting pan and rack with nonstick cooking spray. Unroll turkey breast; rinse and pat dry. Place between 2 sheets of plastic wrap. Pound turkey breast with flat side of meat mallet to create even piece about 1 inch thick. Remove and discard skin from one side of turkey breast; turn meat over so skin side faces down. Combine spinach, blue cheese, cream cheese, green onions, mustard, basil and oregano in medium bowl, mix well. Spread evenly over turkey breast. Roll up turkey so skin side is on top. Secure with tooth picks if necessary. Carefully place turkey breast on rack; sprinkle with pepper and paprika. Roast 1 1/2 hours or until no longer pink in centre of breast. Remove from oven and let stand 10 minutes before removing skin and slicing. Cut into 1/4 inch slices.
Over a hot fire, grill each kind of seafood separately. The shrimp will take approximately 3 to 4 minutes per side, the scallops 3 minutes per side, the kingfish 5 minutes per side, and the lobster 4 minutes per side. As each is done, remove it from the grill, and set aside. (Note: You are looking for the seafood to get some color on its surface: Don't worry too much about cooking it completely, since it will finish in the broth.). In a large saucepan or soup pot, heat the oil until very hot but not smoking. Saute the onion and celery in the hot oil until clear, about 5 minutes. Add the garlic, and saute an additional minute. Add the wine, clam juice, cumin, and allspice to the pot, and bring to a simmer. Add the sweet potato, okra, and tomato, and continue to simmer for 30 minutes. At this point, add any of the seafood that is not completely cooked, and simmer for 4 more minutes. Just before serving, add the remainder of the seafood, and simmer for 1 minute, just to warm it through. Remove the pot from the heat and add salt and pepper to taste. Just before serving, toss in the lime juice, chili peppers, and cilantro, and stir briefly.
Combine the first 6 ingredients in large saucepan; bring to a boil. Add the tomato, pesto, and red peppers; bring to boil again. Reduce heat and simmer uncovered 10 minutes stirring occasionally. Serve over hot pasta.
Cut the chicken wings into three pieces and discard tips. Mix remaining ingredients into a bowl. Add wings and stir. Cover and marinate for 45 minutes. Place pieces on the grill and brush with remaining mixture. Grill over medium-hot coals about 15-20 minutes, turning once.
In a large bowl, mix the romaine, onion and pomegranate seeds. In a small bowl, mix the remaining ingredients until well blended. Pour over salad; toss to coat. Serve immediately.
Combine everything except pork butt in a sauce pan and boil for 5 minutes. Allow to cool. While seasoning is cooling, cut pork butt into 2 inch pieces. Combine pork butt and seasoning mixture in a container with a tight fitting cover. Stir to remove bubbles. Cover and refrigerate for 3 days. Use when making red beans and rice (just throw a cup or two in with the beans while they cook).
Combine all the ingredients in a large container, such as a soup pot. Pour into the freezer can of a 1 1/2 gallon hand turned or electric ice cream freezer. Freeze according to the manufacturers directions. Let ripen 1 hour before serving.
In a medium bowl mix all ingredients together. Place this sauce in a sealable container and refrigerate.
Preheat your oven to 350 degrees F. (175 degrees C.) Place the spelt, or whole wheat flour, and the quick rolled oats (oatmeal) in a bowl and mix together. Add the cinnamon, allspice, nutmeg, and cloves and mix well. Add the coconut and 2 cups of the raisins and mix well to ensure that the raisins are not sticking together, and that they are thoroughly coated with the flour mixture. Place the apple juice, peeled plantains, and the remaining cup of raisins in the container of a high speed blender. Cover and run at high speed until all the ingredients are thoroughly blended and smooth. Add the plantain-raisin mixture (liquid) to the flour mixture (dry) and mix thoroughly with a stiff spatula or spoon. After adding all the blended, liquid ingredients, if the cookie dough is too stiff you may add a little more apple juice. A thinner dough will make a flatter cookie. A stiff dough will make irregular, thick cookies like the ones shown in the photo. (To test for dough stiffness, we stick a soup spoon upright into the dough. If the dough is stiff enough, the spoon will remain upright.) On a non-stick or lightly oiled baking sheet, place the cookie dough in 24 equal sized"mounds. "Smooth and shape each cookie with a spoon or spatula, as desired. Place the pecan halves on the top of each cookie and press lightly into the dough. Place the baking sheet in the preheated oven and bake at 350 degrees F. for 20-25 minutes. Various ovens bake differently, so we suggest that you begin checking the cookies after 15-20 minutes of baking. The cookies should be firm, but still soft enough to be a little"springy. "Be careful not to over-bake. When the plantain coconut raisin oatmeal spice cookies are baked, remove from the oven, cool, and enjoy.
Grease and flour 9x5-inch loaf pan. In a large bowl, pour boiling water over dates or raisins, add soda and let stand for 5 minutes. Add natural bran, flour, rolled oats, sugar, baking powder, salt and milk. Mix until combined. Pour into loaf pan. Bake at 350°F for 70-80 minutes or until toothpick inserted in middle comes out clean.
Place the vegetables, seasonings, and barley into the crockpot. Do not add the beans, tomatoes, or parsley. Add enough vegetable broth to just cover the vegetables (start with 6 cups and add more as needed). Cover and cook on low heat for 7 hours. Add beans, tomatoes, parsley, and salt to taste. Check seasonings and add more herbs if necessary. Cover and cook for another hour.
In a small bowl, cover tomatoes with boiling water. Let stand 10 minutes. Drain and discard liquid. Finely chop tomatoes. In a medium bowl, stir together tomatoes, cheeses, basil, garlic and pepper. Stir in enough milk to reach a spreading consistency. Cover and chill for at least 2 hours (up to 8 hours). Serve with assorted crackers.
In a small bowl, mix together flour, baking powder, nutmeg and salt. In a large bowl, using an electric mixer, beat together sugar and butter until well combined. Add eggs, one at a time, beating well after each addition until light and fluffly. Add vanilla and orange zest, beating well. Alternately beat in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth. Fold in peaches or nectarines. Scoop batter into prepared pan. Bake in preheated over for 23-28 minutes or until golden brown and tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.
Heat the oven to 400°F Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 25 (2-inch) squares. Place the sugar and cinnamon into a paper bag and shake to combine. Bake for 15 minutes or until the pastries are golden brown. Add the hot pastries in batches to the bag and shake until coated with the sugar mixture. Drizzle the pastries with the honey if desired before serving.
Position rack in center of oven and preheat to 400°F In a small bowl, mix 2 tbsp of cider, 1 tbsp of mustard,1 tbsp of the tarragon, 2 tsp of the parsley, the butter, salt and pepper. Scatter the carrots fennel and onion over the bottom of a 10 x 15 baking dish. Arrange chicken pieces on top of the vegetables. Brush the cider mustard vinegar mixture over the chicken and roast for about 30 minute. In a small bowl mix remaining 1/2 cup cider, 1 tbsp mustard, creme fraiche, and the cornstarch. Whisk in the chicken broth, vinegar and salt. Remove pan from the oven and reduce the temperature to 375°F Pour the creme fraiche mixture over the chicken then scatter the apples around. Return the pan to the oven and roast until the vegetable and apples are tender and the chicken is done, about 20 - 30 minute. Transfer the chicken to a warm platter. Use a slotted spoon to arrange the vegetables and apples around the chicken. Sprinkle with a little salt and the remaining tarragon and parsley. Tilt the pan so that the juices gather in one corner. Skim as much fat as possible from the pan. Seadon the sauce to taste and pour into a pitcher to pass at the table,.
In a blender or food processor, process garlic, buttermilk, sour cream, cucumber, basil, mustard and hot pepper sauce until mixed. Season with salt and pepper to taste. Cover and refrigerate (for 3 to 4 days).
Preheat oven to 350 f. Beat the butter and lard together.Add the sugar,salt,and vanilla and beat until light and fluffy . Add the flour,peanuts,and baking powder,mix well.The dough will probably be crumbly.Add water,a sponful at the time until the dough comes together. Turn dough out onto a well floured surface.Roll to 1/4 " thick and cut into rounds. Place on an ungreased cookie sheet,spacing about 1 1/2 inches apart and bake for 10-12 minutes,turning the cookie sheet around halfway through.The cookies should be a light golden brown around the edges. Remove to a rack and dust generously with powdered sugar.Let cool completely before serving.
1.preheat oven to 450 2.combine the flour and salt in a mixing bowl. in another bowl,mix vegetsble oil and milk. combine dry ingredients with the wet ingredients and mix. 3.when pie crust dough is well mixed,roll out into a ball divide in half into 2 balls, roll out both seperatly on a lighty floured table. 4.with a rolling pin ,roll dough into a 1/4 inch thin sheet and lay it over a pie tin. bake for 20 minutes or untill golden brown on edges. 5.while bottom crust bakes combine- lemon juice, cornstarch and sugar. mix well . pour mixture over the strawberries and gently mix. pour the mixture into the baked ,cooled bottom pie crust cover with top pie crust and bake for 10-20 minutes or untill top crust is golden brown. 6. take pie out of oven and let cool for 20 minutes the put in fridge to set serve cold serves 8.