HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter over med. high heat. Saute onion in butter until translucent. Add green chiles and tomatoes (do not drain either one) and cook, stirring constantly, until about half of the liquid is evaporated. Add cream cheese and cook until melted, stirring constantly. Add broth, cream, lemon juice and seasonings. (At this point, you can puree the soup with an immersion blender, but that's optional--it's good either way). Add chopped chicken and heat until warmed through. Do not boil. Serve, garnishing each portion with chopped green onions and chopped cilantro. According to the original poster, the garnish is a must for this soup. All the fresh ingredients give it a "crunchy kick.". Non-Somersizers can also garnish with either cut-up & fried tortilla strips OR crushed Nacho Cheese Doritos.
Preheat oven to 375°F Brown ground beef with onions until cooked. Drained thoroughly, then put in bottom of a 2 qt casserole dish. Mix mushroom soup and milk. Pour over ground beef. Sprinkle 2-3 cups of frozen mixed veggies over ground beef/mushroom soup. Top with 1/2 cup cheese, Crispy Crowns and the remaining cheese. Bake (uncovered) for 45-50 minutes or until crowns are crunchy.
Mix melted ice cream and flour. Fold in blueberries. Spoon mixture into 6 greased or paper cup lined muffin tins. Bake at 350* for 20 to 25 minutes, or until golden brown on top. While hot, brush each muffin with butter and sprinkle with sugar.
To start with, take ham and onions and saute them in butter until the onions are done. You can also add mushrooms, or use mushrooms instead of onions. Mix and then sift all the dry ingredients into a bowl. Add the well-beaten egg to the liquid. Add the liquid mixture to the dry ingredients very gradually, and stir quickly. Now add the melted butter, egg whites. Finally add your sauteed ham and onions. Hint: Turning the pancake more than once makes it firm. This recipe will make about 2 dozen cakes depending on how you pour them.
Peel and slice the potatoes thinly. Preheat the oven to 375 degrees. Put the potato slices in a pie plate you've sprayed with cooking spray (or greased). Overlap the slices. Pour the vermouth over the potatoes. Sprinkle with salt and pepper. Dot with butter. Bake them, uncovered, for 30 to 40 minutes or until they are tender.
Sprinkle chicken with salt and pepper and dredge with flour; reserve remaining flour. In large skillet, heat 3 tbsp butter and brown chicken on both sides. Transfer to a plate to hold. Add shallots to the skillet and saute briefly. Add wine; cook the liquid over high heat until most is evaporated, while scraping loose all brown particles. Add reserved flour and whisk to make thick paste. Sprinkle with tarragon and whisk in the broth. Return the chicken to skillet; cover and cook until tender, about 25 minutes. Transfer chicken to heated platter and keep hot. Add remaining butter and the cream to the skillet. Heat, stirring the sauce, then pour over the chicken. Garnish with fresh tarragon sprigs.
Warm olive oil. Add lemon juice,garlic, basil,tomatoes and olives. Season to taste with salt, pepper, and hot sauce. Place salmon fillets in a casserole. Pour sauce over and bake just until the salmon flakes. Be careful not to overcook it, it should still be fairly moist. It will not take very long, so watch it carefully.
Place bread cubes in a 2 quart casserole. Beat 2 eggs with 2 egg yolks, reserving 2 egg whites for merinqe. Gradually beat scalded milk into eggs. Beat in 1/2 cup sugar, salt, vanilla, and butter. Pour milk mix over bread cubes. Bake in preheated 350 F oven for 25 minutes. Spread jam evenly over top of pudding. Beat egg whites until stiff but not dry. Beat in sugar, 1 Tbs at a time, until merinque is stiff and glossy Pile meringe over jam, making sure to spread merinque to edge of dish. Bake for another 15 minutes.
Place a rack at the centre of the oven., Heat oven to 350°F Use the baking spray to coat sides and bottom of a 9-inch round springform pan. In a small saucepan over medium-high , bring butter to a boil, stirring several times to prevent it from burning. Remove pan from heat and add chocolate, stirring until melted and smooth. Set aside. In a large bowl, whisk together eggs and sugar. Add flour and mix well. Add chocolate and butter mixture, then mix only until just combined. Pour batter into preapred cake pan. Bake cake for 15 minutes, then reduce heat to 300°F and bake for an additional 8 minutes. Remove cake from oven and let cool completely in pan. Unmold and serve.
To make the marinade, combine all the ingredients in a shallow 14-inch glass baking dish and stir until the honey is dissolved. Add the flank steaks and turn to coat with the marinade. Cover and refrigerate overnight. Bring the steaks to room temperature. Prepare coals for grilling or preheat the broiler. Drain the steaks, reserving the marinade. Place the marinade in a large skillet and bring to a boil over high heat. Continue boiling until the liquid is syrupy and mahogany-colored, about 10 minutes. Remove from the heat and let cool. (There should be about 1 cup of glaze.). Brush the glaze on both sides of the steaks. Grill or broil the steaks 4 inches from the heat until nicely glazed, about 5 minutes. Turn and grill or broil 5 minutes longer for medium-rare steaks. Let the meat rest for 5 minutes before carving. Transfer the steaks to a cutting board. If you broiled the steaks, reserve any pan drippings. Holding a sharp knife at a 45-degree angle, cut the steaks across the grain into thin slices. Transfer the meat to a warmed platter, top with the pan drippings, and serve immediately.
Preheat oven to 350°F. In a medium bowl, beat butter & sugar for a minute, until the mixture is light and fluffy, then add the eggs and extract and beat the batter well. In a small bowl, stir together the flour, baking powder, and salt. Add half the flour mix to the butter mixture and stir by hand until blended, then stir in the orange juice and the remaining flour mix. Fold in the cranberries. Spread the batter into an 8x8 pan that has been sprayed with nonstick cooking spray and bake for 35 to 40 minutes, until the pudding is golden and the top is springy to the touch. TOFFEE SAUCE. Combine the butter, sugar and cream in a small saucepan and bring it to a simmer over med heat, cook, stirring often for about 10 minutes or until the mixture is thick. Serve the pudding warm with the sauce!
Combine all ingredients except buns in 2 quart slow cooker. Cover and cook on low 2 to 3 hours. Spoon onto toasted buns.
First, broil the chicken (4-6 minutes each side) depending on your oven. When it is white all the way through, take it out of the oven and let it cool. Boil water, and once water is boiling, add box of penne pasta and cook until al dente. While the water is heating up/pasta is cooking -- Dice the squash and the onion. Melt 2 tablespoons of butter in a large pan and add the squash and onion. Right before they are finished, add garlic. Sautee until both are softened. When the chicken is cooled down, tear into strips and add to the squash and onion mixture. Add the can of Rotel tomatoes & the jar of sun dried tomato alfredo sauce. Stir and add salt and pepper to taste. Drain the penne pasta and toss it with the other 2 tablespoons of butter, add to the sauce, mix the sauce into the pasta well, and then grate fresh cheese on top. I like to serve with Pillsbury crescent rolls -- Enjoy!
Coarsley chop chocolate and place into a medium sized bowl. Bring cream to a simmer, add butter and stir until melted. Pour the cream over the chocolate. Stir with a spatula until the chocolate is melted. Add the red wine and stir until wine is incorporated. Pour into an 8x8 baking dish and refridgerate for at least 4 hours Use a metal cookie scoop to scoop out a truffle. Coat your hands in cocoa powder and gently roll the chocolate until it forms a ball. Roll in cocoa to coat. Keep refridgerated.
In a bowl, combine the milk and pudding and mix until well blended. In a separate larger bowl, combine cream cheese and condensed milk together and mix till smooth. Fold the whipped topping into the cream cheese mixture, then fold the pudding mixture into the cream cheese mixture. Line the bottom of a 13x9 pan with a layer of cookies (use the broken ones, if any). Place sliced bananas on top of the cookies. Spread the pudding mixture on top of the sliced bananas and then top with the remaining chessman cookies. Refrigerate until ready to serve.
In a large Dutch oven or kettle, saute the beef in the butter and oil. Add the vegetables and continue to cook until tender. Sprinkle with flour, reduce the heat and cook for 5 minutes. Add the wine, broth, tomato paste and seasonings. Simmer for 50 minutes covered. Serve over noodles.
Salt and peper the chicken. In a large skillet (mine was non-stick) heat the oil and arrange the chicken. Brown the chicken on both sides, then take out and set aside. While the chicken is browning chop green onions, bell peper, celery and garlic. After you take out the chicken, in the juce left over, saute the veggies and add all the seasonings. When the veggies get tender put the chicken breasts back in and add the lemon juce. Cover and simmer untill the chicken is cooked.
Mix first 3 items together until smooth and creamy (eggs, applesauce and Splenda). Then add flour, carrots, milk, cinnamon, orange zest, baking soda and baking powder. Mix well until thick like a pancake batter, then add raisins if desired. Pour into two sprayed loaf pans and bake for 45 minutes at 325°F. Check with a toothpick. Remove from oven and cool on a wire rack. Ice loaves once completely cooled. CREAM CHEESE ICING. Warm cream cheese in microwave for 45 seconds on high (makes it easier to blend with other ingredients). Add Splenda, vanilla and frozen whipped topping. Blend until smooth. Add more Splenda if you prefer a sweeter icing.
Preheat the oven to 425°F Saute the scallions in 3 tablespoons butter until they are soft. Set the scallions aside and let cool. Sift the flour, baking soda, and salt into a large mixing bowl. Cut the 1/2 cup butter into small pieces and cut it into the dry ingredients until the mixture resembles coarse crumbs. In a small bowl mix together the 3/4 cup buttermilk and the green food coloring, until it is a very dark shade of green. Make a well in the center of the flour mixture, and add the scallions and the green buttermilk. Mix until a very sticky dough just holds together. Turn out onto a floured surface and knead 20 times. Pat out until 1/2 inch thick. Cut with a 2 inch cutter. Place biscuits on a baking sheet about 3 inches apart. Mix the melted butter and buttermilk and brush on the biscuits. Bake for 12-15 minutes until golden brown.
Preheat oven to 350°. Mix all ingredients together. Put into 9" x 13" greased pan Bake for 35 minutes or until an inserted toothpick comes out clean.
Stir everything together in a small bowl and serve. 1 serving = 3 Tbsp = 1 pt. NOTE: I often use garlic powder instead of fresh garlic. And you can leave out the olives, but don't skip adding the dill pickle OR the pickled jalapeno (whichever you prefer), because it really makes the salad.
Bring chicken broth to a boil. Add egg noodles and boil til they are done. Add chicken and cream of chicken soup. Heat through. Remove from heat. Garnish with sour cream and parsley. (I always use sour cream, but not the parsley).
Brown the sausage in a large skillet over medium-high heat until no longer pink. Add the butter to the pan and stir it around until melted. Sprinkle the flour over the sausage and stir for 2 minutes. Pour the milk into the sausage and flour mixture slowly, whisking constantly until smooth. Whisk in the seasonings. Taste the gravy and adjust seasoning if necessary. Serve immediately with your favorite biscuits.
Put peppers, onion, garlic, cilantro and cumin in a food processor, and process until finely minced, but not a paste. Or, if you're mincing the peppers by hand-be SURE to wear rubber gloves, as the oil from the peppers is very irritating to skin and eyes. Add seasonings, vinegar, olive oil and water and mix well. Store in a glass container with a tight fitting lid (I use the larger size of baby food jars). Stores well in the refrigerator for a couple of days. Serve on chips, eggs, grilled chicken, in burritos, on tacos, mixed into rice or beans, anything you can think of!
In a large skillet over medium heat, toast cumin seeds, stirring for about 2 minutes or until fragrant and they start to brown. Transfer to a mortar and pestle and grind. Set aside. In the same skillet, heat oil over medium heat for 30 seconds or so. Add onions and cook, stirring until softened. Stir in garlic, oregano, salt, pepper, and reserved cumin. Stir for one minute. Stir in barley. Add tomatoes and tomato juice and bring to a boil. Transfer mixture to crock pot and add vegetable broth, sweet potatoes and beans. Cover and cook on low for 6-8 hours (or high for 3-4 hours). Mix chili powder and lime juice together in a cup and add to crockpot along with the jalapeno. Cover and cook on high for 30 minutes. Serve in bowls garnished with cilantro and I added non-fat sour cream to mine.
Melt butter in large saucepan. Add curry powder and saute the onion, garlic and parsnips until the onion is clear. Stir in the flour and cook until the mixture bubbles. Stir in the chicken stock and bring to boil and simmer for 15 minutes or until the parsnips are cooked. Pour the mixture into a blender and blend until smooth. Return to the saucepan, add the chicken and cook for another 10 minutes or until chicken is heated through. Garnish with the parsley and serve hot.
Whisk all ingredients for the batter in a bowl. Leave to rest for 10 minutes. Heat olive oil in a pan. Sautee all vegetables until tender. About 3-5 minutes. Season with salt and pepper. Pour about half a cup of the batter into a non-stick pan. Swirl around and cook until top is bubbly. About 2 minutes. Put sauteed vegetables on the batter. Fold then cover and cook over low heat for 2 more minutes.
If using bamboo skewers, soak them in water for 30 minutes before grilling. Cut kielbasa, onion and apples into 2-inch pieces. Combine in a bowl with lemon juice, olive oil, black pepper and salt. Toss to coat. Preheat grill to medium high. Thread pieces of sausage, onion and apple pieces on skewers, alternating them. Grill 3 to 5 minutes each side, until apples and onions are slightly blackened on edges, yet still crisp inside, and sausage is very hot. Serve immediately.
Melt butter, set aside for a minute, meanwhile add water to sugar to form a syrup,only add enough water to saturate the sugar. Combine all the dry ingriedients with a wooden spoon, making a well in the middle add syrup and butter and slowly fold together to form a dough. Flour a board and knead for 5 mins, roll out into 1/8 inch thick, cut dough into 4 inch circles, place on a greesed baking sheet in a pre-heated oven.(350 degrees). Bake for 25 mins or until Bullas rise. This is a basic Bulla cake recipe, you can add other ingriedients like ginger root or chocolate.
Preheat oven to 350 degrees if using a silver 8- or 9-inch springform pan; 325 degrees if using a dark springform pan. Line pan bottom with parchment or waxed paper. To make crust: Combine chocolate wafer crumbs with margarine. Press firmly onto bottom of pan; set aside. Bake 5 minutes to set crust. Beat cream cheese and sugar on medium speed until well-blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating on low speed until blended. Divide batter into 3 parts. Add 1 liqueur to each part. Spread each part over crust, in layers. Bake 60 to 70 minutes, until center is almost set. Turn oven off and open oven door slightly. Leave cheesecake in oven 1 hour. Remove; cool completely. Refrigerate at least 4 hours or overnight. Loosen cheesecake from rim of pan; remove rim.
Saute mushrooms in butter. Set aside to cool. Cut top off bread and scoop out the inside leaving 1/2" crust. Reserve bread for other recipes. Fill the hollowed out bread with alternating layers of ham, mushrooms, onions, tomato, and cheese. Replace the top of the bread loaf and wrap in two layers of heavy duty foil. Place on cookie sheet and bake on middle rack at 350F for about 40-45 minutes.
Lightly spread beef in flat baking dish. Combine seasonings and sprinkle over meat. Cover with frozen fries. Mix soup and milk, blend throughly and pour over french fries. Bake at 375 for 45 minutes.
Grill or broil marinated chicken. Slice. Combine all ingredients in large salad bowl. Toss with dressing. ---Fordressing---. Try a combo of olive oil, red wine vinegar, salt, pepper and oregano. Or check out Greek Salad Dressings on Recipezaar.
Preheat oven to 350. Coat 2 (6 ounce) ramekins with cooking spray; sprinkle each with 3/4 tsp sugar. Combine 2 T sugar, flour, cocoa, and milk in a small saucepan over medium heat. Cook 2 minutes, stirring until smooth. Spoon chocolate mixture into a medium bowl; cool 4 minutes. Stir in vanilla. Place egg white in a medium bowl; beat with a mixer at high speed until soft peaks form. Add remaining 2 T sugar, 1 tsp at a time, beating until stiff peaks form (do not overbeat). Gently stir 1/4 of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times to level. Place dishes on a baking sheet; bake at 350 for 15 minutes or until puffy and set. Sprinkle each souffle with 1/2 tsp powdered sugar. Serve immediately.
Press the rolls flat. Place a marshmallow in the center of each roll and pinch the dough around it. Press the marshmallow-filled rolls into round-ish balls. Brush each roll with butter and sprinkle it with the combined cinnamon and sugar. Let the rolls rise for 30-45 minutes. Bake them at 350 degrees for 15 minutes or until golden brown. Just like the tomb on Easter Sunday, these rolls are empty! More notes: You can easily make as many or as few as you like! I usually just make 12, which is the perfect amount for a 9x13 pan. I also usually do all the assembly the night before so that on baking day I can just pull them out of the fridge and let them rise on the counter and bake. These are a perfect sweet breakfast for Easter morning! (I have listed this as making 12 servings, even though it makes 24 rolls, because we can never eat just one -- and prep. time includes rising.).
Place the butter in a 12 x 8-in baking dish. Microwave on HIGH for 50 seconds or until butter melts. Stir in the lemon juice, honey and cinnamon with the melted butter. Place apple slices in the butter mixture, turning to coat both sides. Cover with heavy-duty plastic wrap. Microwave at HIGH for 4-6 mins, or until apples are tender, give the dish a half-turn after 2 minutes. Let stand for 2 mins before serving.
Preheat oven to 425 degrees Fahrenheit. Lightly grease a pie pan. In a bowl MIX everything. Pour into pie pan. Bake in the preheated oven about 30 minutes or until lightly browned. You can sprinkle some shredded cheddar cheese on top and return to oven for a few minutes to melt if you wish.
Preheat oven to 450. Spray 2 10x15 baking pans or 1 12x17 baking pan with cooking spray. Cut filets into serving size portions, rinse and pat dry with paper towels. In a shallow bowl, mix milk and egg together. Whisk until egg and milk are blended. In another shallow bowl mix Bisquick, parmesan cheese, salt and pepper with a fork until fairly smooth and uniform (no clumps of Bisquick or cheese). Dip filets first in the egg/milk mixture, then in the Bisquick/cheese mixture, then arrange on the prepared baking pans. Spray filets lightly with cooking spray. Bake at 450 for 10 to 12 minutes or until golden brown. If filets are thick, you may want to put them under the broiler for a few minutes to crisp up the tops.
Sterilize jars per manufacturers instructions. Wash peppers and remove stems. Chop peppers in batches in your food-processor with equal parts of the vinegar. Process until chopped very fine. and place in a large bowl with a tight fitting lid. When all pepper are chopped and vinegar has ben used up, add the apple juice,stir and cover. Refrigerate for 24 hours. To make jelly: Strain juice through a jelly-bag or several layers of cheesecloth. Measure out exactly 4 cups of juice. If needed, add enough apple juice to make 4 cups. Place juice, salt and surejel in a large non reactive pan and bring to a full rolling boil that cannot be stirred down (stirring constantly). Add sugar and bring to a rolling boil that cannot be stirred down. Stirring constantly, boil for 2 minutes and remove from heat. Pour into hot sterilized jars, adjust caps and process for 10 minutes in a water bath canner.
Preheat oven to 375°. Grease 12 standard muffin cups with butter or butter-flavored nonstick cooking spray. Streusel--stir together the brown sugar and flour in a small bowl. Using a pastry cutter or your fingers, cut or rub in the butter until the mixture is crumbly. Stir in the coconut; set aside. To make the muffins--in a bowl, stir together the flour, sugar, baking powder, and salt. In another bowl, whisk together the melted butter, eggs, and half-and-half. Make a well in the center of the dry ingredients and add the egg mixture. Beat until thick and creamy. The batter will be slightly lumpy; do not over mix. Spoon the batter into each muffin cup, filling it one-third full. Drop in a few cherries, add batter just to cover, and then drop in a few more cherries. Spoon on more batter until the cups are filled level with the rims. Sprinkle each with 1 heaping tablespoon of coconut streusel. Bake until golden, dry, and springy to the touch, 20-25 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins; serve warm or at room temperature.
Preheat oven to 160 degree celsius. Divide drained peaches (if large slice finer) between 2 small oven proof dishes. Roast hazelnuts - put on a tray and roast in a 160 degree oven for 8 to 10 minutes and then removed and place in a clean towel and rub to remove skins (In doing this I removed about 1/2 the skins and just coarsely chopped the nuts in a mini processor with skins that were left on and it was still good). Mix hazelnuts with oats in a small container. Mix 2 teaspoons of reserved juice and maple syrup and heat in a microwave proof container (about 20 seconds at 50% heat in a 900 Watt microwave) - the original recipe suggested heating in a small pan, my suggestion if you do not have a microwave is put the maple syrup and juice in a heat proof container and heat in a water bath on top of the stove. Add the syrup/juice mixture to the oat and hazelnuts and mix well and then divide this mix over the peaches. Put into the oven and cook for 20 to 25 minutes until crispy and brown. Heat up 1/4 cup of reserved juice (again I suggest the microwave - 20 seconds in 900 watt microwave) or place juice in heatproof container and heat in a water bath on stove top. Pour heated juice equally over crumbles. Serve with a scoop of low-fat icecream or a vanilla low-fat or diet yoghurt.
Combine all the ingredients. For a more intense flavour and aroma, put the spices into small pan, preferably non-stick, over a low heat and dry-fry them very briefly, stirring or lightly tossing frequently so that they don't burn. Store in a small airtight container. If you have dry-fried the ingredients, make sure they are at room temperature before transferring them to the storage container.
Shred the cabbage & in a food processor& set aside. Chop the bell peppers & onion. Place into a bowl & set aside. In a pot, mix together both vinegars, brown sugar, salt, celery seed, mustard seed & tumeric. You may also add granulated sugar to taste. Boil 5 to 8 minutes. Immediately pour over the cabbage/bell pepper/onion mixture. Stir well & then refrigerate. It will keep crisp & yummy for a month or longer.
Add all ingredients to bread machine pan in the order specified by your directions. Set to white bread cycle. Cooking time depends on your machine, my machine is 4 hours.