HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°F. Set aside about 1/4 of the spag sauce to go on top of meat loaf. Add all seasonings into the beaten eggs, then add remaining ingredients, meat last. Mix with hands until well combined. It should not feel too wet or sloppy otherwise it won't serve well, but not too stiff either or it will be dry and tough. Use bread crumbs or more spag sauce to adjust. Press into a medium loaf pan, spread remaining spag sauce on top and bake for about an hour or 1 1/4 hours Will be cooked when juices are bubbling clear. Let completely cool before removing from pan.
pour cola into tall glass (heavy bottomed). fill shotglass with Jaegermeister. drop shot in glass of cola and drink. Honest they did that and LOL watching. I ran when asked if I wanted one stating, "are you crazy?" thus the name. Enjoy! ps- took a sip and not bad at all!
Preheat oven to 350°F. In a large skillet, saute onions, bell pepper, celery, and green onions in melted butter. Add salt, pepper, garlic powder, and pimento. Saute for about 15 minutes. Remove from heat and add mayonnaise, mustard, Worcestershire, and Tabasco. Let cool. In large mixing bowl, ladle sauce over crabmeat and fold gently with hands to coat crabmeat. Using your hands, fill individual casserole pans or large shells with crabmeat. Thinly coat the top with mayonnaise. Sprinkle with paprika. Bake until bubbly.
Combine the rhubarb, water and sugar in a saucepan. Bring to a boil then reduce the heat. Cover and simmer for 5 minutes or until the rhubarb is tender. Cool for 30 minutes. Puree mixture in a food processor or blender, half at a time. Stir in the apple juice and lemonade. Pour into a freezer container, cover and freeze until firm. Let stand at room temperature for 45 minutes before serving. For individual servings, scoop 1/3 cup into a glass and fill with soda. To serve a group, place all of the mixture in a large pitcher or punch bowl, add soda, and stir. Add gin or vodka if desired. Serve immediately.
Mix well: eggs, sugar, salt, and vanilla. SLOWLY stir in scalded milk. Butter small baking pan (I'm sorry, I can't tell you exactly what size as I always triple this recipe for my large family). Pour mixture into pan. Dash nutmeg over top. Bake at 475F for 5 minutes; Then reduce heat to 425F and bake for 10 minutes longer, or until knife inserted in the center comes out clean. If making a pie, pour into 9" pie shell. Let pie set.
Lay your meat in a single layer in the bottom of a large glass baking dish. Pour the marinade over the meat. Microwave on 'high' for 5 minutes. Let meat sit in microwave for 15 minutes. Turn meat over and repeat steps 3 and 4. Proceed with recipe instructions as if you had refrigerated the meat for hours.
Sift together flour, baking powder, salt and cinnamon; set aside. Cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed. Beat in egg. Combine pumpkin and milk in small bowl. Add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. Spoon pagger into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 350 degree F. oven 20 minutes or until golden brown. Serve hot with butter and homemade jam.
Preheat the cooker on high, while you perform the next steps. Lightly cook bacon, until fat begins to run. Prepare chicken livers, removing any gristle, and chop fine. Add veggies, and cook for no more than a few minutes, stirring frequently. Add livers and ground pork to pan, and cook gently - DO NOT Overcook! Pour broth, spices, and rice, in with the livers and ground pork, and bring to a boil, then add ALL to crock pot. Cook on HIGH for 2 to four hours.
Preheat oven to 350 degrees. In a large saucepan, bring 3 quarts of water to a boil. Add wild rice and cook, uncovered, for 10 minutes. Drain well. In a large heavy dutch oven, melt butter over medium heat. Add scallions, green pepper and mushrooms and saute, stirring until softened, 4-5 minutes . Add parboiled wild rice and long grain rice and toss well to coat with butter. Add remaining ingredients and mix well. Bring to a simmer, cover and bake on center shelf of oven until all liquid has been absorbed, about 40-50 minutes . Allow to cool 5 minutes before serving.
Sift flour, bicarbonate of soda and salt together. Add brown sugar, natural bran and raisins or sultanas. Beat eggs with vegetable oil, milk and vanilla essence. Mix roughly into dry ingredients. Mixture should be lumpy; do not overmix. Spoon into greased muffin pans. Fill each cup by approximately two thirds. Bake at 180 degrees Celsius (350 degrees Fahrenheit) for 10 - 15 minutes.
Preheat oven to 350. Combine beef, eggs, onion, basting oil, 2 1/2 tablespoons BBQ sauce, salt, and pepper in large bowl. Add panko crumbs. Combine beef mixture well and form into loaf shape. Center on baking sheet. Bake 30 minutes; remove from oven and top with remaining 2 tablespoons BBQ sauce. Return to oven. Bake 25-30 minutes or until internal temp reaches 160. (Check by inserting thermometer halfway into thickest part of meat). Serve with warmed gravy.
Place all the ingredients into your bread machine according to the manufacturers directions and bake on the white bread cycle.
In a 13 x 9 inch baking pan sprayed with food release (ie Pam), layer first the sauerkraut, corned beef, thousand island dressing (try substituting a spicy brown mustard for the dressing), swiss cheese. Toss the cubed bread with the butter then place on top of the swiss cheese. Bake at 350 degrees for 30 minutes.
Saute onion& chopped patties in the oil& butter on a medium heat until onions are tender and the mixture begins to brown. Add the cabbage and saute for about 3 minutes more, stirring often to mix with the onion mixture. Add the can of tomato sauce, and then using the can, add 4 cans full of water. Add the rice, lemon juice, curry, sugar, salt and pepper and stir well. Raise the heat and bring to a boil, then put heat on low and simmer for about 2 1/2 to 3 hours, stirring occasionally. If you'd like an additional touch of sweetness, add the 1/2 cup of raisins about 15 minutes before the soup is done.
Dissolve baking soda in boiling water or tea and set aside to cool .In a large bowl ,mix molasses and oil together.Add beaten egg ,mix. Add water and baking soda . In a seperate bowl , mix together the rest of dry ingredients . Slowly add dry ingredients to wet. You will have a nice soft dough . Drop by tbs onto a greased cookie sheet . Cook at 350F for 10 to 15 minute.
Season chops with 1/4 tsp thyme, salt and pepper (both sides). Heat oil in a medium skillet over medium-high heat; add chops and brown well on one side before turning over to brown the other side. After turning, scatter onion in skillet around the pork, and stirring them to coat with the oil. Once the chops are thoroughly browned, reduce heat to medium-low; add orange juice, water, and remaining 1/2 tsp thyme to the skillet. Bring to a simmer and cover, cooking at a slow simmer for 15 minutes (if you find that your liquid is reducing too quickly, adjust your temperature a bit downward, and add an additional tablespoon water if needed). Meanwhile, combine sour cream (or yogurt) with the mustard in a small bowl and set aside. After the 15 minutes simmer time, remove the cover from the skillet and continue simmering until most but not all of the liquid has evaporated (about 5 minutes). Remove the chops (but not the onions) to serving dishes and remove the skillet from the heat. Stir the sour cream/mustard mixture in to the skillet; reduce heat to very low and return to stove. Heat just until the sauce is warmed, stirring all the while and never allowing to boil (just a minute or so). Top chops with sauce and serve.
To prepare sauce, combine the 1st four ingredients in a small bowl. Cover and chill. To prepare pork, cut pork in half lengthwise; cut crosswise into 2 1/2 inch pieces. Combine apple cider vinegar and next 7 ingredients in a medium saucepan; bring to a boil. Add pork to pan. Cover, reduce heat, and simmer 1 hour or until tender. Remove pork from cooking liquid; shred with 2 forks. Place pork in a serving dish; pour cooking liquid over pork. Serve pork on small rolls or biscuits with sauce.
For best results, brown the meat well,first. You can definitely skip the step and it will be fine. Layer garlic, celery and onions on the bottom of the crockpot, add beef, tomatoes, herbs and liquid. Cook on low for 8-10 hours. Thicken the sauce if you like. In the oven--325 in a covered casserole for about 2.5 hours, on the stove top, covered, over low for about the same time, but check the liquids often.
Preheat oven to 350°F. Unroll crescent rolls into bottom of 9x13, 9x11, or 9x12 inch ungreased baking pan. Spread the dough over the bottom of the pan, and up the sides 1/2 inch. Use a drop or two of water to help seal the perforations in the dough. Bake in 350 oven for 8-9 minutes. It won't be cooked through. Meanwhile, mix together all other ingredients. Pour/spread pecan mixture over partially baked dough. Bake for another 20-22 minutes. Let cool for at least 1 hour, then cut into bars.
Add all ingredients in a medium bowl and mix well. Cover and refrigerate until ready to serve. Hollow out the middle of the bread loaf, reserving pieces of bread for dipping, and spoon dip into the reservoir. Note: 1/2 cup bacon bits can be substituted for the bacon.
Bring a large pot of water to a boil. Add linguine and boil 7 minutes, stirring occasionally. Gradually, so that the water doesn't stop boiling, add broccoli and asparagus. Cook 2 minutes more. Gradually add the zucchini, snow peas, and green peas. Cook 3 minutes longer. During this final cooking time, put the half & half, parmesan, butter, salt, and pepper in a large serving bowl. Drain pasta and veggies well and immediately pour into the serving bowl. Toss to coat all with cream mixture. Serve at once.
Slice the pork AGAINST the grain as thinly as possible;. if using un-frozen pork, place it in the freezer beforehand for 30 minutes to one hour which will make this much easier (if using pre-frozen pork, simply slice it before it is completely thawed). Heat 1 TBS of the olive oil in a heavy-bottomed soup pan (I use a non-stick one), and when it is hot, add the flattened garlic clove. Fry the garlic till it is browned, then remove and discard. Add the pork slices and quickly stir-fry till completely cooked through (just a few minutes); remove and set aside. Heat the butter and remaining olive oil in the pan. Add the onion and minced garlic and saute just until the garlic becomes fragrant. Add in the rice and mix well to coat the grains with the oil. While doing this, bring the water with chicken bouillon cubes added to a boil in a large pot, then reduce to a low simmer. Using a one-cup ladle, add enough of the simmering broth just to cover the rice, adjusting the heat under the rice so that it is at a low simmer. As the rice absorbs this liquid, add another ladleful of the simmering broth to the rice, stirring as needed and repeatedly adding more broth just as the previous amount is absorbed by the rice (but never allowing the rice to go completely dry); this process will take 30-45 minutes, but can't be rushed. After the last of the bouillon is absorbed, the rice will be cooked and creamy in consistency. Add in the cream, wine, paprika and cheese and mix well. Add in the mushrooms, parsley and pork slices, again mixing well. Allow to simmer an additional 2-3 minutes, to heat everything through and till the mushrooms just begin to wilt but not cook. Add pepper if needed, then serve immediately.
Combine chicken, cheese,dressing and chiles together in a bowl. Place about 1/2 cup of chicken mixture on each torilla. Fold in half to seal. Place quesadillas on a baking sheet. Bake at 350 F for 15 minutes or until cheese is melted. If desired garnish with salsa and guacamole. You can put any kind of cheese you like.
Cook the macaroni in salted water until it is well done but not soggy. Drain well. Meanwhile, place the onion, garlic, escallion, green pepper and hot pepper in a blender with a little of the milk and puree. Set aside. Take out 1 cup of the grated cheese and mix with the breadcrumbs. Set aside. Grease a 10"x6" casserole dish with a little bit of the butter. Heat oven to 350 degrees F. Mix the hot macaroni with the butter until all the butter is melted. Add the remaining cheese and all of the seasoning mixture and mix until the melted cheese begins to form a sauce. Once everything is well incorporated, add the egg and mix well. Pour mixture into the prepared baking dish and top with breadcrumb/cheese mixture. Pour remaining evaporated milk slowly over the top of the mixture, taking care not to let the dish overflow. Let stand for about 15 mins so that the milk is absorbed. Bake for about 30 mins or until the top is brown and crusty and the milk has been absorbed. Let stand for another 15 minutes before serving.
Heat the oil in a frying pan while you peel and slice the onion. Cook the onion very slowly until brown and caramelized. Add the beans and the flavorings of your choice. Simmer until the liquid is mostly evaporated.
Preheat oven to 350. Spray two 9" round cake pans with non-stick cooking spray. Drain pineapple. Reserve juice / syrup. Combine pineapple juice / syrup, eggs and 1/2 of rum extract. Add cake mix and beat for 4 minutes. Fold in pineapple. Spoon batter into prepared cake pans. Bake at 350 for 40 to 45 minutes. Cool cakes and turn out of pan. Cool 1/2 hour more. Prepare frosting mix and add butter and remaining rum extract. Spread half of frosting between layers of cake and sprinkle with coconut. Frost cake with remaining frosting and sprinkle with coconut.
Pound of grind the red and green chilies, the garlic, the cilantro, and salt to a paste. Heat the oil in a wok or skillet and fry the paste over high heat for 2 to 3 minutes until fragrant. Add the squid and banana peppers and stir-fry for about 3 minutes until squid is cooked. Add fish sauce, sugar, lime leaves and basil. The mixture should taste hot, salty and sweet, so adjust seasonings if necessary.
Mix first six ingredients well and pour into a 10-inch tube pan and bake ofr 55 minutes at 350F . Remove from pan and pour glaze over cake while hot. GLAZE:. Add lemon juice ot confectioners sugar and stir. Add more sugra or juice if needed. Glaze will be thick and creamy.
Drain pineapple, reserving 1/4 cup juice for Marinade; discard excess juice. Reserve crushed pineapple for Coconut Rice. Combine reserved pineapple juice with the lime juice, 2 T cilantro and the jerk seasoning in a small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator for 6 hours or as long as overnight, turning occasionally. Prepare Coconut Rice. Combine water and rice in medium saucepan; bring to a boil Reduce heat, cover and simmer 35 to 45 minutes or until rice is tender. Remove from heat. Stir in reserved pineapple, coconut, almonds and 1 T of cilantro. Season with salt, as desired. Meanwhile, remove steak from marinade and discard marinade. If using charcoal grill, you will want medium, ash-covered coals. If using a gas grill, preheat to medium heat. Grill steak, covered, for 11 to 16 minutes on charcoal grill, 16 to 21 minutes on gas grill. Grill to medium rare (145 degrees) to medium (160 degrees) doneness, turning occasionally. Season with salt, as desired. Carve steak across the grain into thin slices. Serve with rice.
Mix together flour, sugar and butter until mixture resembles coarse cornmeal. Add 1/2 of the tsp of the cinnamon, blend. Set aside 1 cup of mixture. To the rest of the mix add, ginger, mace, salt, soda and baking powder and remaining cinnamon; stir. Add egg and buttermilk, beating till smooth. Pour batter into a greased and floured 10 inch tube pan. Sprinkle reserved crumb mix evenly over top. Bake 40 minutes, or until tester inserted in center comes out clean. Cool and serve.
Add all ingredients in a bowl except flour; mix well. Add flour one cup at a time to make moist dough. Take 3-4 tablespoons of dough and roll into a tube long enough to make a pretzel shape. Make into pretzel shape(doesn't have to be perfect, I have make spirals before too). Repeat with rest of dough. Bake on a cookie sheet, 2 inches apart, at 350 degrees for 20 minutes. Store in airtight container after cool.
Pound the steaks to about 1/4 inch thickness. If the steaks are thicker, you will have to increase the cooking time. Combine egg whites & milk. Coat steaks lightly with flour. Dip Floured Steaks in Egg mixture & coat with Breadcrumbs. Spray both sides of steak. Generously spray skillet with cooking spray & heat over medium heat until hot. Cook steaks over medium heat until browned (about 5 minutes on each side). Cover & cook over LOW heat until steaks are tender, 30-40 minutes, turn ocasionally. Season with Salt & pepper, serve with gravy, instructions are below. Melt margarine in medium saucepan. Stir in Flour & cook over medium-low heat 1 minute, STIRRING CONSTANTLY. Whisk in milk & beef crystals, heat to boiling. Boil until thickened, about 1 minute, STIRRING CONSTANTLY. Stir in Sour Cream & cook for 1-2 minutes, season with salt & pepper to your liking.
Roast: Place roast on rack in a roasting pan. Rub crushed garlic over roast. Brush roast with olive oil, sprinkle with herbs. Cover and refrigerate for at least two hours. Sprinkle roast with salt and pepper. Bake at 500° for 15 minutes. Reduce heat to 325° and bake for an hour longer or until 160° on meat thermometer. Vegetables: Combine all ingredients in a ziplock bag, toss well. Place Vegetables around pork after you have reduced the heat to 325°. Bake until roast is done. Serve with the pan juices.
Beat together the first 5 ingredients at low speed with an electric mixer 2 minutes or until blended. Pour batter into a greased 15x10 inch jelly roll pan. Bake at 350°F for 15-20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 2 hours. Make Caramel Pecan frosting and pour immediately over cooled cake in pan, and spread quickly to cover cake. FROSTING: Place chopped pecans in a single layer in a shallow pan. Bake at 350°F for 6 minutes or until lightly toasted. Bring butter and brown sugar to a boil in a 3 1/2 quart saucepan over medium heat, whisking constantly (about 2 minutes). Remove from heat and slowly whisk in buttermilk. Return mixture to heat, and bring to a boil. Pour into bowl of a heavy duty electric stand mixer. Gradually add powdered sugar, vanilla extract and almond extracts,beating at medium-high speed until smooth(about 1 minute). Stir in pecans. Use immediately.
Heat oven to 350°F Spray 3 (8-inch) round cake pans with cooking spray. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among 6 small bowls, about 1 1/3 cups each. Using food colors, tint batter in 1 bowl blue, 1 bowl red, 1 bowl green, 1 bowl yellow, 1 bowl orange (using red and yellow) and 1 bowl purple (using blue and red). Refrigerate 3 colors of batter until ready to bake. Pour remaining 3 colors of batter into cake pans. Bake 18 to 20 minutes or until cake springs back when touched lightly in center and begins to pull away from side of pan. Cool 10 minutes. Remove from pans to cooling racks; cool completely. Wash cake pans. Bake and cool remaining 3 cake layers as directed. In large bowl, beat shortening and butter with electric mixer on medium speed until light yellow. On low speed, gradually beat in powdered sugar. Beat in vanilla. Add milk, 1 tablespoon at a time, beating until frosting is smooth. Beat on high speed until light and fluffy. Trim rounded tops off cakes to level, if needed. On serving plate, place purple cake layer. Spread with frosting to within 1/4 inch of edge. Repeat with blue, green, yellow, orange and red cake layers. Spread light coat of frosting on top and side of cake to seal in crumbs, then frost with remaining frosting.
Prepare 8 inch springform pan by greasing well. Preheat oven to 400 degrees. In large skillet cook pork and beef mixture. Remove meat and saute peppers, onions and garlic in same pan. In bottom of springform pan, layer tortilla, refried beands, meat mixture, green chilies, and sweet pepper and onion mixture. Top with cheese. Repeat layers until pan is full, ending with tortilla and cheese. Cover with foil and bake for 40 minutes. Remove from oven and allow to sit for 10 minutes, loosen edges around pan and remove tart. Slice and serve topped with a dollop of sourcream.
1. Brown meat & onion, then drain. Add chili powder, salt & garlic salt. Set aside. Mix remaining ingredients. Heat & grease 10" cast iron skillet. Pour half of the cornbread batter into skillet. Cover with the meat mixture & then the remaining cornbread batter. Bake at 400 degrees for about 30 minutes.
For the dry pancake mix, place all the dry ingredients into a bowl and mix well. Transfer to an airtight container, seal and store until needed. To make the pancakes, add the appropriate quantity of egg, milk and melted butter per 150g/51/4oz of the dry mixture (a filled American cup measure will give you the requisite amount per batch, so you may like to use one and dispense with any weighing). Mix well to form a smooth batter. Heat a flat griddle or non-stick frying pan without adding oil. Spoon drops of 11/2-2 tablespoons of the batter onto the hot griddle and when bubbles appear on the surface of the little pancakes, flip them over and cook until golden-brown on both sides. It should take about a minute per side.
Heat the oven to 395F/200C/Gas 7. Remove the green outer leaves from the cauliflower and steam whole over a pan of boiling water for 10 minutes. Remove the cauliflower from the heat and leave to cool. Place the butter and flour into a large saucepan. Over a low heat stir the butter and flour until the butter has melted and the flour is incorporated. Add the salt and mustard powder and continue stirring for 2 minutes. Turn the heat up to medium and add the milk in one go and whisk furiously until all a smooth sauce is formed. Continue stirring until the sauce is thickened and glossy (about 5 minutes). If the sauce is very thick add a little more milk, the sauce should be thick but still runny. Add the grated cheese and stir until melted. Remove from the heat. Break the cauliflower florets from the thick, central stalk taking care not to break it into tiny pieces. Place the florets in a baking dish large enough to hold all the florets in one layer. Pour the thickened cheese sauce over the cauliflower ensuring all the florets are covered. Sprinkle with grated cheese and a good twist of black pepper. Bake in the hot oven until the sauce is bubbling and golden brown on the top, approximately 30 minutes.
Place the olives and garlic in the bowl of a food processor, and pulse for 10 seconds. Add the parsley and thyme, and pulse again for 10 seconds. With the motor running, add the olive oil through the feed tube in a slow stream. The sauce should look finely minced and have some texture to it. Transfer the sauce to a bowl, and stir in the salt and black pepper. Store the sauce in a jar in the refrigerator. Bring the jar to room temperature when ready to use. After removing some of the sauce, pour a thin layer of olive oil over the top to prevent air from getting in and allowing bacteria to grow. Variation: Add julienned roasted sweet red and yellow peppers after mixing the pasta with the sauce and a few coarsely chopped black oil-cured olives for color and contrast.