HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut meat into bite-sized pieces. Mix with onions, and toss mixture with 1/3 cup flour. Heat oil in a large saucepan, and cook over medium low heat until browned. Place browned meat and bouillon cubes into crock pot. Add water until meat is covered with 1 inch liquid. Cover. Slow cook on high for about 5 hours. This should be long enough to make meat very tender. To thicken up the gravy, mix 1/2 cup flour with 1 cup hot water until flour is dissolved. Pour into crock pot, and stir. Repeat if not thick enough. If you are not using veggies, the stew is ready to pour over the rice now. If you are going to use veggies, add them now. Cook until vegetables are tender.
In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender. Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.
Preheat oven to 350 degrees F (175 degrees C). In a bowl, mix the hot red pepper sauce, margarine, brown sugar, Worcestershire sauce, lemon juice, and salt. Mix pecans into the bowl, tossing to coat evenly. Spread pecans in a single layer on a baking sheet. Bake 10 minutes in the preheated oven, stirring often and watching carefully, until lightly browned. Remove from heat, and set aside. Rub chicken with the olive oil, place on a baking sheet, and sprinkle with Greek seasoning. Bake 20 minutes or until juices run clear. Slice into strips. In a salad bowl, toss together romaine lettuce, chicken strips, cherry tomato halves, strawberries, grapes, raspberries, and blueberries. Sprinkle with pecans, and drizzle with dressing.
Preheat the oven to 325 degrees F (165 degrees C). Spray an 8x8-inch baking dish with cooking spray. Allow mixed vegetables to cool once cooked. Combine eggs, Shamrock Farms Premium Sour Cream, Shamrock Farms Cottage Cheese, flour, salt, and pepper in a medium bowl. Stir together or blend in a food processor until the mixture is smooth, about 1 minute. Pour the egg mixture into a bowl with the vegetables. Add 1 cup cheese and mix. Pour the mixture into the baking dish and smooth out the top. Top with remaining cheese. Bake until set, about 45 minutes. Remove the baking dish from the oven. The quiche will be puffed up, but will fall slightly as it cools. Allow it to cool, then refrigerate. Cut into squares and serve.
Preheat the oven to 375 degrees F (190 degrees C). Place squash halves on a baking sheet. Brush insides with about 1 tablespoon olive oil and season with salt and pepper. Bake in the preheated oven until squash is tender enough to scoop out and mash, about 30 minutes. Leave oven on. Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Heat 1 tablespoon oil in a skillet over medium-high heat; stir in onion and garlic. Season with salt and pepper. Saute until onion has softened and browned, 5 to 7 minutes. Remove 1/3 of the onion-garlic mixture. Add ground turkey to the skillet with the rest of the onions. Saute until turkey is no longer pink, 5 to 7 minutes. Add turkey gravy, Worcestershire sauce, thyme, and oregano. Cook and stir until flavors combine, 2 to 3 minutes. Remove and discard squash seeds and scoop insides into a bowl. Add sweet potatoes, reserved onion-garlic mixture, butter, and milk; mash together until smooth. Spread turkey mixture into the bottom of a 9-inch square baking pan. Top with corn and peas; add the sweet potato mash last. Sprinkle with chili powder. Bake in the hot oven until top begins to brown, 30 to 45 minutes.
Sterilize 6 (8 ounce) canning jars and lids according to manufacturer's instructions. Heat water in a hot water canner. Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat, and skim off any foam. Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly. Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes.
In a large bowl toss together the macaroni, chicken, vegetables, cheese and dressing. Chill for 20 minutes and serve.
Pulse vanilla wafer cookies in a food processor in batches until finely ground. Combine cream cheese, confectioners' sugar, butter, and vanilla extract in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat until smooth. Add milk and vanilla pudding mix; beat on low speed until smooth. Fold in whipped topping with a spatula. Layer wafer cookie crumbs and pudding mixture in a large bowl.
Brown ground beef and drain off fat. In a large stock pot combine browned beef, diced onion, tomatoes with liquid, stewed tomatoes with chilies, corn with liquid, Ranch-style beans with liquid, and cubed processed cheese Simmer on low heat until the cheese is melted and the onion is tender. Serve hot..
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop finely. In a mixing bowl, combine tuna, crabmeat, mayonnaise, sour cream and mustard. Stir in chopped egg, dill weed, lemon pepper, dill and sweet relish and chopped onion. Mix thoroughly.
Preheat the oven to 400 degrees F (200 degrees C). Combine flour, water, 1 tablespoon olive oil, garlic powder, onion powder, Italian seasoning, salt, and pepper in a bowl; whisk until smooth. Let sit for 15 minutes. Heat a cast iron skillet over medium heat. Add 1 tablespoon olive oil and swirl around to coat skillet. Pour batter into the skillet and cook until edges are golden, about 2 minutes. Place skillet in the preheated oven and bake until set, about 12 minutes. Remove from the oven and top with zucchini slices, feta cheese, and Kalamata olives. Drizzle with remaining tablespoon 1 olive oil. Return to the oven and bake until golden and crispy, about 5 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Place carrots into a bowl, cover, and heat in the microwave until tender, 2 to 3 minutes. In a large bowl, stir together the eggs, mayonnaise, onion, olive oil, garlic, salt, pepper, and carrots. Mix in bread crumbs until evenly blended. Shape into 12 patties. Pour the cereal onto a plate, and dip the patties into the cereal to coat. Place the patties on a greased baking sheet. Bake for 25 to 30 minutes in the preheated oven, turning once, until golden brown.
Process scallions, zest and basil in a food processor until minced. Add lemon juice and cream cheese; pulse until combined. Transfer to a small bowl. Stir in tuna, and season with salt and pepper. Refrigerate.
Preheat oven to 350 degrees F. Grease and flour 13 x 9 x 2 inch pan. Mix sugar, nuts, melted butter and cinnamon until crumbly and set aside. In a separate bowl, cream together brown sugar, shortening and egg. Add flour, soda and salt to creamed mixture alternately with sour cream. Lastly, stir in rhubarb. Pour mixture into pan and sprinkle with reserved topping. Bake at 350 degrees F for 45 to 50 minutes. Cut in squares and serve warm or cool.
Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source. Mix the ground sirloin, garlic, onion powder, Gorgonzola cheese, and basil together in a large bowl until evenly blended. Divide mixture evenly to form four patties. Cook patties on preheated grill until meat is evenly browned and center is no longer pink, about 5 minutes on each side.
Preheat oven to 350 degrees F (175 degrees C). You will need two un-greased, 12-cup muffin tins for this recipe. (You may want to spray tops of muffin pans with nonstick cooking spray so cake does not stick). Prepare cake mix according to package directions; set aside. Roll out pastry dough to 18 inch thickness. Using a floured, round cookie cutter that is slightly bigger than the muffin cups, cut 24 circles of dough. Place one dough circle in each muffin cup, pressing dough gently into bottom and sides. Dough should come about halfway up the sides of each muffin cup. Place a rounded tablespoon of raspberry jam into each pastry-lined cup. Pour prepared cake batter into each cup over jam and pastry, filling just to the top of each cup. Bake in preheated oven for 25 to 30 minutes or until a toothpick inserted into the cake comes out clean. Let cool briefly in pans, then loosen with knife and remove cakes to wire rack to cool completely.
Preheat an oven to 350 degrees F (175 degrees C). Grease three baking sheets. Process the cereal in a food processor or blender until a fine crumb is achieved. Whisk the cereal crumbs together with the bread flour, baking powder, and baking soda in a mixing bowl; set aside. Beat the butter, shortening, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Add 1 egg and allow to blend into the butter mixture before adding the other with the vanilla. Mix in the flour mixture until just incorporated. Drop by heaping spoonfuls onto the prepared baking sheets. Bake in the preheated oven until the edges are golden, about 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish. Mix together Neufchatel cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, salt, and pepper in a bowl. Gently stir in artichoke hearts and spinach. Transfer mixture to prepared baking dish. Top with mozzarella cheese. Bake in preheated oven until bubbly and lightly browned, about 25 minutes.
Combine pumpkin, brown sugar, salt, and spices with a rotary beater. Blend in ice cream. Pour into pie shell. Freeze until firm. Serve frozen, garnished with whipped cream and walnut halves.
Cover a large griddle or skillet with aluminum foil and heat on the stove over medium-high heat. Roast the garlic, serrano peppers, onion, and tomatoes on the hot griddle, turning frequently, until lightly blackened, but not burned, about 5 minutes for the garlic, 10 minutes for the peppers and onions, and 15 minutes for the tomatoes. Set the vegetables aside to cool. Blend the garlic, peppers, onion, tomatoes, and salt in a blender or food processor until smooth. Store covered in the refrigerator for up to 1 week.
Preheat oven to 350 degrees F (175 degrees C). Heat a large nonstick skillet over medium-high heat, and brown the pork chops on both sides, about 5 minutes per side. Place the chops into a 9x13-inch baking dish. Mix the sauerkraut, apple, onion, brown sugar, and caraway seeds in a bowl until well combined, and spread the sauerkraut mixture over the pork chops. Cover the dish with aluminum foil. Bake in the preheated oven until the pork is no longer pink inside, about 45 minutes. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cut the butter into the flour with a pastry blender or two knives, until mixture resembles coarse meal. Stir in pecans, press into bottom of a 9x13-inch baking dish and bake 15 minutes, or until golden. Cool completely. In a medium bowl, combine cream cheese, confectioners' sugar and 1 cup whipped topping with electric mixer until smooth. In a separate bowl, whisk together chocolate pudding mix, vanilla pudding mix and milk until there are no lumps. Combine cream cheese mixture and milk mixture and stir until smooth. Pour onto cooled crust. Spread remaining 2 cups of whipped topping on top of pudding mixture. Sprinkle 2 tablespoons of chopped nuts over all. Chill in refrigerator until serving.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine the beef, rice, brown sugar, onion and 1 tablespoon ketchup. Mix well and place in a 5x9 inch loaf pan. Bake at 350 degrees F (175 degrees C) for 30 minutes. Spread remaining 1/2 cup ketchup over the top of the loaf. Bake for 15 more minutes.
Stir Seasoning Mix and mashed avocados in medium bowl until well blended. Stir in hummus. Cover surface with plastic wrap. Refrigerate 30 minutes to allow flavors to blend. Stir before serving. Serve with pita chips or tortilla chips.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine flour, brown sugar, baking powder, salt, baking soda, 1/2 cup butter or margarine, 1 teaspoon vanilla and egg yolks. Mix on low speed with an electric mixer until crumbly. Press firmly into bottom of 13 x 9 inch pan. Bake 12- 15 minutes until golden brown. Immediately sprinkle marshmallows over top and return to oven for 2 - 2 1/2 minutes. Let cool while preparing topping. To Make Topping: In a large saucepan over low heat combine corn syrup, 1/4 cup butter or margarine, 2 teaspoons vanilla and peanut butter chips until smoothly melted, stirring constantly. Remove from heat and stir in cereal and nuts. Immediately spoon over marshmallows, spreading to cover. Refrigerate until firm. Cut into 36 bars.
Combine the simple syrup, lemon juice and whiskey in a shaker. Fill with ice. Cover and shake for about 30 seconds, until the shaker is frosty. Strain into martini glasses and garnish with a maraschino cherry. This can also be served in tumblers full of ice.
Combine flour, 2 tablespoons sugar, and salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. Pour in water and pulse until dough comes together. Shape dough into a disc; wrap with plastic wrap. Chill until firm, about 30 minutes. Cut pluots into thin slices using a mandoline slicer. Place pluot slices, 1/3 cup sugar, cornstarch, and lime juice in a bowl; toss to combine. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Roll dough out into a 12-inch circle on a floured work surface. Transfer to the baking sheet. Arrange pluot slices in concentric circles over the dough, leaving a 1-inch border. Fold the border up over the pluot slices, pleating to hold slices in. Brush beaten egg over the border. Bake in the preheated oven until dough is golden brown, about 45 minutes. Let stand for 10 minutes before slicing.
Preheat oven to 375 degrees F (190 degrees C). Fill a large pot half-full with water; bring to a boil. Cook squash in the boiling water until tender, 5 to 10 minutes. Remove squash from water and allow to cool. Cut about 1/2 inch from the top of each squash and remove the insides to hollow the squash. Set squash insides aside. Melt butter and oil in a skillet over medium heat; cook and stir garlic until softened, 1 to 2 minutes. Add spinach and Worcestershire sauce; cook and stir until spinach is tender, 3 to 4 minutes. Transfer spinach mixture to a bowl to partially cool. Season with salt, black pepper, and cayenne pepper. Stir 1/2 of the mozzarella cheese and egg into spinach mixture; spoon into the hollowed squash. Arrange stuffed squash in a single layer on a baking sheet; top with remaining cheese. Pour enough hot water into pan to fill about 1/2-inch. Bake in the preheated oven until squash is tender, 25 to 30 minutes.
Mix almond butter, white and brown sugars, shortening, margarine, and egg in a large bowl. Stir in flour, baking baking soda, and baking powder until dough is combined. Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheets. Dip a fork in sugar and use it to flatten cookies in a crisscross pattern. Bake in the preheated oven until light golden brown, 9 to 10 minutes. Cool for 5 minutes; remove from cookie sheets. Cool cookies on a wire rack.
Bring water and kosher salt to a boil in a pot; add rice and cook, stirring, for exactly 7 minutes. Drain. Heat olive oil in a pot over medium-high heat. Cover bottom of pot with 1 layer of potato slices. Sprinkle cumin and salt over potatoes. Cook until potatoes are sizzling, 2 to 3 minutes; top potatoes with rice to form an even layer. Reduce heat to low and place butter slices over rice. Top pot with a layer of clean paper towels and place lid over towels. Steam until rice is fluffy, about 45 minutes. Grind saffron threads with a mortar and pestle. Mix crushed saffron with 1 1/2 tablespoons hot water in a large bowl. Add a couple spoonfuls of rice to saffron mixture and stir until rice is yellow. Spoon remaining rice into a serving bowl, top with saffron rice, and line edges of bowl with potatoes. Garnish with parsley.
Preheat oven to 350 degrees F (175 degrees C). Grease a 3 1/2 quart casserole dish. In a saucepan, bring water to a boil. Stir in rice, reduce heat, and cover. Simmer for 20 minutes. In a wok or large skillet, heat the broth and saute the garlic, bell pepper and onion until tender, about 5 minutes. Stir in cooked rice, cream-style corn, Mexican-style corn, whole kernel corn, diced tomatoes with chiles, green chiles, Mexican-style processed cheese, salt, pepper and chili powder. Spoon into prepared casserole dish. Bake in preheated oven for 30 minutes, or until bubbly. Top with shredded Cheddar, cover and bake 5 minutes more. Remove from oven, uncover and let stand 10 minutes.
Whisk the eggs and milk together in a bowl. Spread the crushed corn flakes onto a plate. Dip each piece of bread into the egg mixture and then press gently into the cereal, turning to coat completely. Place the breadsticks onto a plate while breading the rest; do not stack. Melt the butter in a skillet over medium heat; cook the coated breadsticks in the melted butter until golden, about 4 minutes each side.
Combine flour, baking powder, salt, and nutmeg in a bowl; mix together. Cream butter in a large bowl using an electric blender until fluffy and lightened in color slightly. Add sugar and cream on medium-high speed until light and fluffy, several more minutes. Mix in vanilla and orange zest. Add flour mixture in 3 batches and mix until just combined, kneading the last addition by hand. Knead in cranberries and apricots. Divide dough in half and roll out into two 1 1/2x7-inch long logs. Wrap each log in parchment paper and refrigerate until dough is chilled, at least 4 hours. Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Remove dough from the refrigerator and cut each log into about 16 slices that are 1/3-inch thick. Place slices 1 inch apart on prepared baking sheets. Bake in the preheated oven until cookies just begin to turn slightly golden on bottom, 20 to 25 minutes. Cool on baking sheets for 5 minutes before removing to wire racks to cool completely. Store in an airtight container.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet. In a medium bowl, mix together Parmesan cheese, Romano cheese, mayonnaise, basil, oregano, green onions and garlic. Separate each unbaked biscuit vertically into 3 pieces. Spread 1 tablespoon cheese mixture on each piece. Arrange pieces in a single layer on baking sheet. Bake in the preheated oven 10 to 12 minutes, or until puffed and golden brown. Serve warm!
Combine chicken breasts, salsa, tomato sauce, lime juice, olive oil, salt, garlic salt, and pepper in an electric pressure cooker. Seal pressure cooker and bring to high pressure according to manufacturer's instructions; cook chicken until no longer pink in the center, 8 minutes for thin frozen breasts and 12 minutes for thick frozen breasts. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Release pressure naturally according to manufacturer's instructions. Open pressure cooker; transfer chicken to a serving dish using tongs. Spoon 1/2 of the cooking liquid over the chicken; top with Mexican cheese. Stir rice into the remaining cooking liquid in the pressure cooker. Add enough water to equal 2 cups of liquid. Seal pressure cooker and bring to high pressure according to manufacturer's instructions; cook for 12 minutes. Let pressure release naturally. Serve rice with chicken.
Place meat, pork rinds, and pork shanks in a large kettle and add about 5 quarts of water or enough to cover meat. Add approximately 1 tablespoon salt and bring to a boil. Cook over medium heat for about 1 1/2 hours. Remove excess grease and set aside. Reserve liquid. Wash the posole very carefully until the water is clear so as to remove lime from kernels. Put in large kettle and cover with water. Boil until posole has popped. Mix meat, posole, rind, and shanks or pigs' feet. Add oregano, garlic, onion, and chile pods. Let simmer for about 1/2 hour.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch casserole dish with olive oil. Place vegetables in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes; drain. Meanwhile, in a large bowl combine egg, 1 tablespoon olive oil, garlic, feta cheese and melted butter. Stir in salt, pepper, dill and onion powder. Fold steamed vegetables into egg mixture. Lay 4 sheets phyllo dough in the prepared dish and brush with olive oil. Lay 4 more sheets of dough in the dish, so that the edges overlap in the pan but most of the dough extends beyond the sides of the dish. Spoon vegetable mixture into dish and fold dough across the top. Brush with olive oil. Bake in preheated oven for 30 to 35 minutes.
Heat bacon drippings in 6-quart Dutch oven or stockpot over medium heat. Cook and stir ham in hot bacon drippings until slightly browned, about 5 minutes. Add chicken and potatoes to the pot; cook and stir until the potatoes soften slightly, about 5 minutes. Season the ham mixture with thyme, marjoram, onion powder, and garlic powder. Pour cans of whole kernel corn, cream-style corn, and chicken broth into the pot. Stir milk into the mixture. Bring the liquid to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are completely tender, about 10 minutes.
Preheat oven to 325 degrees F (165 degrees C). Spray one 9x5 inch loaf pan with non-stick spray coating. Blend together the eggs, buttermilk, oil and bananas. Sift together the sugar, flour, baking soda and salt. Add to banana mixture and stir in pecans. Mix well. Pour into prepared loaf pan and bake 1 hour and 20 minutes or until a cake tester inserted in the center comes out clean.
Toast the pine nuts briefly in a dry skillet over medium heat. This will take about 5 minutes, and stir constantly as they will burn easily. Set aside to cool. In a saucepan, combine the quinoa, water and salt. Bring to a boil, then reduce heat to medium and cook until quinoa is tender and water has been absorbed, about 10 minutes. Cool slightly, then fluff with a fork. Transfer the quinoa to a serving bowl and stir in the pine nuts, lemon juice, celery, onion, cayenne pepper, cumin and parsley. Adjust salt and pepper if needed before serving.
Melt cocoa and butter or margarine over low heat. Transfer to mixing bowl, cream together. Add sugar gradually. Blend in eggs one at a time. Sift together flour, baking powder and salt. Stir into chocolate mixture. Mix in nuts. Spread batter into a greased 8 inch square pan. Bake at 350 degrees F (175 degrees C) for 20 - 25 minutes.
Mix cream cheese and ranch dressing together in a large mixing bowl. Fold bacon, celery, and tomato into the cheese mixture until evenly distributed.
Combine turkey, onion, carrots, potato, celery, parsley, garlic, salt, and black pepper in a large stockpot; add turkey stock. Bring stock to a boil, reduce heat to medium-low, and simmer until vegetables are tender, 2 to 3 hours.
Mix the chocolate syrup and milk together until smooth in a large glass. Gradually pour in the seltzer water, stirring to combine (mixture will foam). Drink immediately.