HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350. In a 3-quart baking dish combine broth, rice, 1 c onion, soy sauce, butter, and thyme. Cover and bake 65-70 minutes or until rice is tender. In a large skillet saute veggies, garlic, and remaining onion in oil until tender. Spoon over rice mixture. Cover and bake 10 minutes. Sprinkle with cashews and cheese, serve after cheese melts.
Drain tuna. Mix with mayo and dill. Put on toasted bread with a slice of cheese and you're good to go!
Preheat oven to 350°F Line 12 muffin cups with liners. Melt the 1 cup of chocolate morsels in microwave and set aside. In a large bowl, combine flour, sugar, baking soda, and salt. Stir in macadamia nuts and the other 1/2 cup chocolate morsels. In a small bowl, combine melted chocolate, sour cream, eggs and oil. Stir chocolate mixture into flour mixture just until moistened (do not over-mix). Spoon into prepared muffin cups, filling about 3/4 full. Bake 18-20 minutes until muffins pass a toothpick test in center. Cool 5 minutes and remove from cups to cool completely on wire rack.
In a large skillet, brown both sides of the chops. Drain any excess fat from the pan. While browning, mix together the dressing, mustard, honey and pepper flakes. Once chops have been browned, turn heat down to low. Pour sauce over chops and cover. Cook for about 25 minutes, or until chops are done, turning every 5-7 minutes. Serve with remaning sauce.
Bring stock and juice to a boil and then add in couscous and spices Cook covered until liquid absorbs and then fluff with a fork. Mix in fruit, nuts and cheese and serve.
Place all the ingredients in a blender & puree until smooth. Can be used as a beverage 'straight up,' or as an ingredient for other shakes requiring a nut milk.
Mix the margarine, cracker crumbs, coconut, condensed milk and vanilla together; press into an ungreased 9 x 9 pan. Bake in a 350 degree Fahrenheit oven for 10 minutes. For the icing, in a microwave proof bowl break up bars into smaller chunks, add to oil. Microwave for 1 minute or longer until the chocolate melts. Stir and carefully spread over squares. Store squares in the refrigerator. Can also be frozen.
Mix eggs and flour together, then thin with water to a consistency just thick enough to adhere to the food you intend to fry. If necessary, rinse or dip food to be fried in water. Then dip food into seasoned flour, then into batter, then back into the seasoned flour. For shrimp, onion rings, or almost anything else, you'll be able to gauge doneness by the golden color of the batter; the trick is to not attempt to batter-fry too-large pieces of anything.
First, make the Bleu Cheese Sauce: Combine the onion, oil, garlic and sugar in a medium saucepan. Cook, stirring, over medium heat until the onion is tender, 3 to 5 minutes. Remove from the heat and stir in the blue cheese until nearly melted. Now, cook the pasta according to package directions. While the pasta cooks, prepare the shrimp. Heat the oil in a wok or large frying pan over high heat. Add the shrimp and cook, stirring occasionally, until nearly pink, about 1 1/2 minutes. Stir in the garlic, butter, and hot sauce and cook until the shrimp is just opaque in the center, about1 1/2 minutes longer. Remove from the heat and stir in the paprika; set aside. Drain the pasta well and put it in a large bowl. Stir in the warm blue cheese sauce. Gently mix in the chopped chives or parsley. Spoon the pasta onto individual plates. Top with the shrimp and sauce. Garnish as desired.
In a 8-quart stainless steel pan,combine tomato paste,tomato sauce and red wine vinegar. Stir until smooth and thoroughly blended.Add brown sugar,corn syrup,lemon juice,mustard,salt,garlic powder and onion powder,stirring well after each addition. Over medium heat,bring the mixture to a boil. Reduce heat and simmer gently for 5 minutes,stirring frequently to prevent sticking. Remove the pan from the heat. Ladle the ketchup into hot,sterilized jars,leaving 1/2 inch headspace. Using a plastic knife,remove any trapped air bubbles. Wipe the jarrims clean with a clean damp cloth. Cover with hot lids and apply screw rings. Process half pint jars in a water bath for 15 minutes,pint jars for 20 minutes.
Remove the membrane from the underside of the ribs. This is important. If you've not done this before, Google the technique. In a small bowl, combine the chili powder, sugar, crushed red pepper, garlic powder and thyme and mix well. Using your fingers, rub the mixture over both sides of the ribs. Cure the ribs in the refrigerator for at least 2 hours and for more flavor, up to 24 hours. To make the barbecue sauce, chop the onion and cook it in the vegetable oil until it is dark golden. Transfer the onion to a saucepan and add all the remaining barbecue sauce ingredients. Bring to a simmer, reduce heat to low, cover and simmer for 30 minutes. Pour the sauce through a medium-meshed strainer, scraping the sieve with a metal spoon to force all the pulp through the sieve. Refrigerate the sauce. Grill the ribs over medium indirect heat, for about 75 minutes or until the meat begins to shrink from the ends of the rib bones. Baste the ribs with the sauce occasionally, stopping 15 minutes before removing the ribs from the grill. To serve, cut the ribs into individual pieces and transfer them to a garnished serving platter or to garnished individual plates and serve at once, along with any extra sauce and the fruit salad and corn on the cob.
Heat oven to 300°F. In large bowl combine dry ingredients. Slowly stir in the vanilla, honey and applesauce until combined. Spread the mixture evenly on a lightly sprayed baking sheet. Bake for 20 minutes. Add in the cranberries, pressing them into the granola. (If you want the cranberries to cook and be a little firm, which the husband and I do, stir them in after 20 minutes. If you're like my brother, leave the cranberries out and add once the granola has cooked completely so they'll stay moist.) Continue cooking for a total of 30 minutes to an hour - stirring every 15 minutes - or until golden brown. If you stir less often, you'll have more clumps in your granola. Cool completely and store in an airtight container or divide into individual portions. I divided my batch into 2-ounce servings, 8 servings in all.
Cut zucchini in half lengthwise, and then into strips. Repeat with the carrots. Steam carrots 5 to 7 minutes. Add zucchini and steam an additional 5 to 7 minutes. Add Lima beans and continue steaming until all vegetables are crisp-tender, transferring to a colander as they are cooked and holding under cold water until cool to touch. Transfer to a salad bowl and chill. Combine yogurt, oil and lemon juice, salt and pepper and blend well. Cover and chill thoroughly. When ready to serve, add cheese to vegetables and toss lightly. Spoon yogurt mixture over and garnish with parsley.
Put the frozen chicken breasts in a large slow cooker. Mix together the soup, milk and spices and pour over the chicken. Cook on low for 6 hours or until chicken is tender. Shred chicken and add it back to the sauce in the slow cooker. Add the black beans with their liquid and stir to combine. Cook on low for another hour to heat the beans. In the meantime, bring the water to a boil in a medium saucepot. Add the rice and turn off the heat but leave the pot on the burner. Put a tight fitting lid on the pan and let it sit for 10 minutes or until the rice has absorbed all the liquid. Add the cooked rice and the lime juice to the slow cooker and mix well. Cook on high for 30 minutes to allow the rice to absorb all the excess liquid in the slow cooker. Serve in warmed tortillas as a burrito filling or eat plain!
Preheat oven to 375. Spray a 9 x 13 pan. fill the bottom of the pan with crescent roll dough. cover the dough with tater tots. Cook and drain sausage, break up into small pieces. place sausage on top of the tater tots. Place gravy on top of the sausage. Cover the top with crescent roll dough. bake for 25 to 30 miniutes.
Put the mayonnaise, sour cream, peppers, and lime juice in a blender and process to a puree. Refrigerate the mayo for 1/2 hour to let the flavors to blend; taste and adjust seasoning with salt and pepper.
Coat the inside of a 13 x 9 inch baking dish with nonstick cooking spray. In a big bowl, whisk 1 cup sugar, eggs, heavy cream, and cinnamon. Add in bread and stir to blend. Pour half of the bread mixture into the baking dish. In a small bowl, stir the mascarpone, the remaining 1/4 cup sugar, and the berries. Dot the top of the French toast with the cheese mixture, spreading it to the edges as best you can (dip an offset spatula into warm water to help spread). Top with the remaining bread mixture and drizzle with melted butter. Preheat oven to 350°; bake for 35-40 minutes or until the top is golden brown; let rest for 10 minutes, then serve warm. OAMC: after step 7, cover and refrigerate for up to 2 days or freeze for up to1 month. Defrost casserole overnight in the refrigerator, if necessary. Let casserole come to room temperature for about 30 minutes; preheat oven as above. Bake as directed.
Melt butter in a large skillet; add sugar and cook and stir 2 minutes. Add onion; cook slowly until light colored. Stir in cabbage, apples, vinegar, cayenne and wine. Cook, covered, 10 minutes. Add water and cook, with lid askew, stirring occasionally, for 30-40 minutes more. Salt and pepper to taste.
Combine tomatoes, onion, cilantro and jalapeno pepper in large bowl. Sir in picante sauce and lime juice. Cover; refrigerate 1 hour to let flavors blend.
Preheat oven to 400 degrees. Combine all ingredients except cooking spray in a bowl; stir well. Shape mixture into 30 (1 1/2 inch) meatballs. Place on a broiler pan coated with cooking spray. Bake at 400 degrees for 15 minute or until done.
In a 2 1/2- to 3-quart heavy saucepan with a tight-fitting lid cover rice with cold water by 2 inches. Swirl rice around in water several times with your hand and drain. Repeat procedure 2 more times, or until water runs clear, and drain rice well in a sieve. Return rice to pan and add enough water (about 3 3/4 cups) to cover rice by about 3/4 inch. Measure by placing the tip of an index finger in the surface of the rice and ensuring that water surface is at the first joint. Bring water to a boil, uncovered, and boil rice 15 seconds. Cook rice, covered, over very low heat without lifting lid, 15 to 29 minutes, or until water is absorbed and rice is tender. Remove pan from heat and let stand, covered, 5 minutes. Turn rice gently with a flat wooden spatula and keep warm, covered. Rice is best served within 1 hour of cooking.
Preheat the oven to 400 degrees F. In a saucepan, stir together the sugar, corn starch and salt. Add the hot water slowly, whisking constantly. Put the pot over high heat and bring to a simmer while continuing to whisk. Turn off the heat once the sauce has thickened - about 3 to 5 minutes. Add the rum and the vanilla scrapings and stir to combine. Cut the top and bottom off the pineapple. Stand the pineapple up and slice off the rind from top to bottom. Then cut it into thirds, lengthwise. Cut the wedges in half, the short way, so you have 6 thick chunks. Remove the cores. Put the pineapple wedges onto a nonstick cookie sheet and ladle them with half of the rum sauce. Bake for 30 minutes, then switch the oven to broil and cook until the pineapple is caramelized - about 10 to 15 minutes. Watch carefully to make sure it doesn't burn. Serve a hunk of pineapple covered in the remaining rum sauce, toasted coconut and 2 scoops of ice cream. Enjoy! *Note- to toast coconut: Preheat oven to 350 F and spread coconut on a cookie sheet and bake for 15 minutes, stirring occasionally. Watch it to make sure it doesn't burn.
Mix all ingredients. Yield: "2 tablespoons". NOTES : For Chinese Mustard for dipping, drizzle a little sesame oil into the Dijon Mustard & mix well.
To make the tomato sauce, heat the oil in a saucepan over medium heat and add the onion and cook stirring occasionally for 5 minutes, or until soft. Add the garlic and cook for 30 seconds, until fragrant. Add the tomato, water, chili, vinegar and sugar and bring to a simmer. Reduce heat to low and simmer, covered, stirring occasionally for 20 minutes, until thickened slightly. Meanwhile make the cannelloni, combine the mince, breadcrumbs, egg, milk, green onion, oregano, garlic and 1 tablespoon of the parsley in a large bowl. Season with salt and pepper. Soak rice paper sheet in large dish of warm water for 30 seconds until soft and pliable. Drain on paper towel and transfer to clean work surface. Spoon 1 tablespoon of the beef mixture down the centre of rice paper sheet. Fold in ends and roll up firmly to enclose filling. Place cannelloni seam-side down in a large bamboo steamer basket. Repeat with remaining mixture. Bring a large saucepan of water to the boil over high heat. Cover steamer basket and place over the pan. Steam cannelloni for 5 minutes or until cooked through. Use tongs to transfer the cannelloni to serving plates. Spoon over the sauce, sprinkle with remaining parsley and serve immediately.
Preheat oven to 350. Slice off a 7-inch circle from the top of the loaf and scoop out enough bread to leave about a 1/2-inch thick shell. Save the top of the crust for a "lid.". In a food processor or blender, process the bread into crumbs. (You'll need one cup. If there's extra, save it for another recipe.). Put 1 cup bread crumbs in a large mixing bowl, add milk, and let stand for 5 minutes. Finely chop parsley and add to bowl. Dice tomato and add to bowl. Add everything else but the butter to the bowl, roll up your sleeves, and mix well. Pack meat mixture into bread shell. Replace top. Rub butter on bread. Wrap bread in foil and bake at 350 for 2 hours. Use a serrated knife to cut loaf into wedges and serve.
Place all the ingredients in the pan according to the manufacturer's instructions. Program for the "Dough" or "Pizza Dough" cycle and press "Start". The dough ball will be soft. When the machine beeps at the end of the cycle, press "Stop" and unplug the machine. Immediately remove the bread pan from the machine and turn the dough out onto a lightly floured work surface. Divide into the desired number of portions. Flatten each portion into a disc by kneading a few times then folding the edges into the center. Cover with a damp towel on the work surface to res for 30 minutes until the dough has increased about 20 percent in size. Rool out and shape the dough as directed in your pizza recipe. Or place the dough in plastic food storage bags and refrigerate for up to 24 hours. To use, let rest for 20 minutes at room temperature before rolling out. The dough balls may also be stored in the freezer for up to 3 months; let the dough defrost in the refrigerator overnight before using.
Place the egg yolks in a bowl and using a fork, mash with the salt, pepper and heavy cream. Divide and spoon the mixture into each egg half cavity. Sprinkle paprika on top and garnish with fresh herb of choice, as suggested.
Mix marinade ingredients together. Marinate chicken or salmon for about an hour, and then bake until done.
Pre-heat the oven to 450 Degrees Fahrenheit. Generously cover the bottom of an 8" square glass baking dish with Canola Oil, and set it in the oven. Combine Buttermilk and Flour in a mixing bowl. Add water until the consistency is slightly sloppier than dough. This wonderful little recipe works with a variety of consistencies - from slightly soggier than normal dough all the way to just-about-pourable. Add the 3 1/6th cups of Oil, and mix as little as necessary to combine all ingredients. Overmixing can lead to tough biscuits, so be careful not to fall for that trap! Take your glass dish from the oven, and pour/scoop/scrape your dough into it. Smooth it over the top if necessary, to ensure even sized biscuits. (no worries if you don't do this well, they still taste great). Oil a blunt knife and dip it in flour, and use it to cut your dough into 9 even squares. Bake in the oven for 10-12 minutes, checking at 8, until they're golden brown. Remove from the oven and serve.
Preheat oven to 350°F. Mix together all ingredients thoroughly except for soup. Press into a loaf pan. Bake uncovered for 30 minutes; drain grease. Put the can of cream of mushroom on top. Bake for another 30-45 minutes. Enjoy. Goes good with mashed potatoes and green beans.
Mix the meat with the egg, bread, onion, salt and spices and form 4-5 meatballs. Chill for about 30 minutes. Make into 4-6 meatballs. Heat the butter and brown the meatballs for about 15 minutes, turning them a couple of times. Reduce the heat to simmer and cook the meatballs for another 15 minutes, turning a few times. Remove the meatballs, add the water or beef stock and bring to a high heat. Add a little ketjap manis or Maggi seasoning to the mixture and you will have a lovely gravy to serve with the meatballs. NOTES : Some people coat the meatballs with breadcrumbs before frying. We soak the bread in a bit of milk, and then press out the milk from the bread before adding to the ground beef. We almost always use just the ground beef, and it is very good. This is good served with homefries and lots of mayonnaise.
Preheat oven to 425°F. Brown beef and season with a dash of garlic powder, salt and pepper. Drain grease. Stir in mayonnaise. Combine cream of chicken soup and milk and heat until smooth. Separate each roll and spoon 1 tsp of meat mix onto wide end of roll and sprinkle with cheese. Roll up. Spray Pyrex dish with Pam. Spread enough of soup mix to cover bottom of dish. Place crescent rolls in dish. Pour approximately 2/3 of soup mix over crescent rolls. Sprinkle rolls with remaining meat mix and cheese. Pour remaining soup mix over rolls.
Prepare pans: Use non-stick spray to coat the sides of 2 13x9" baking pans. Combine brown sugar, melted butter and corn syrup. Spread in bottom of pans. Sprinkle each pan with half the nuts. Prepare filling: Combine the 1/2 cup sugar and the cinnamon; blend well; set aside. Prepare dough: Dissolve yeast in warm water. Stir in milk, 1/3 cup sugar, oil, baking powder, salt, egg and 2-3 cups flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto well-floured board; knead until smooth and elastic, 8-10 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double. Divide dough in half. Roll one half into rectangle 12 by 10-inch. Spread with 2 tablespoons soft butter. Sprinkle with half the filling mixture. Roll dough, beginning at the long edge. Pinch the edge of the dough to seal the roll. Cut into 16 slices. Place in pan allowing a small space between slices. Repeat with the other half of the dough. Cover the pans (the new non-stick foil is perfect). Refrigerate at least 12 but not more than 48 hours. (If you want, you can let them rise until doubled, and bake immediately, following directions below.) Heat the oven to 350°. Remove foil from pans. Bake until golden, about 30-35 minutes. Immediately flip the pans over onto a foil-covered surface (non-stick foil recommended here, too).
combine wet ingredients and blend well.1-2 minutes. sift dry ingredients together and combine with wet ingredients. Mix well. chill dough at least 1 hour for ease in rolling out. roll out on thoroughly floured surface -- to a little less than 1/2" thick.(if you like a thicker cookie). cut out with desired cutters, brush off excess flour. gently --. bake at 350* for 12 minutes. cool on sheets 5 minutes. Then remove to wire rack to cool completely. frost with your favorite icing.
Mix dry ingredients. Add liquid and roughly mix. Heat shortening in an iron skillet (about 1 1/2 to 2 inches deep). Drop dough from greased slotted spoon into hot shortening and deep fry until lightly golden brown, turning once to brown both sides. Drain on paper towels. Serve buttered with cinnamon and/or powdered sugar. YUM!
At low speed, beat cream cheese and salsa until smooth. Form dip into 5 1/2 x 4 x 1-inch eye shape on serving platter. Spread sour cream over top of cream cheese mixture to cover evenly. Spread guacamole into 1 1/4 inch circle in center of sour cream. Cut 1/2 inch square piece from pepper; place in center of guacamole. Top with olive slice. This will make the center of eyeball. Outline outer edge of sour cream with pepper strips. These are the red lines in the eye. Cut pepper strips into thin pieces; place around guacamole. Place cilantro along edges of pepper strips. Serve with chips.
Half shell the clams and set them aside. Mix the flour, bread crumbs, Parmesan, salt, and pepper. In a large pan over high heat, render the bacon fat. Sprinkle a generous coating of the flour mixture over all the clams and carefully place them flesh side down, using a spoon, into the fat. Cook for about two minutes and remove to serving plates flesh side up. Top them with fresh parsley and malt vinegar.
Place the onion and garlic in the bottom of the slow cooker pot. Place lamb on top and arrange lemon slices on top. Top with rosemary sprigs, and cook on low for 6 hours. (Time will vary depending on your cooker, and the size of your piece of lamb).
Pulse the cranberries in a food processor until coarsely chopped. Be careful NOT to over process into a puree. Mixture should be chunky. Add all the ingredients, except the cilantro, to a medium saucepan with a heavy bottom. Simmer, uncovered, for about 20 minutes, until thickened. Mix in the cilantro. Cool before serving.
Cook peas in boiling water until just tender, 4 to 5 minutes. Drain well. Melt butter in small skillet and soften escarole over low heat, 1 to 2 minutes. Sprinkle with sweetener and season to taste. Add the peas and toss gently. Serve with additional butter to taste.
Cook shells 7-8 minutes until almost al dente. Drain and return to the pot. Drizzle with oil and toss. Preheat oven to 375°F. Meanwhile, combine ricotta, salt, 1/8 tsp of pepper, egg yolks, and 1/8 cup parmesan. Melt the butter in skillet over medium heat. Add the herb of choice and cook until butter is brown. Spread 1/4 cup of the marinara sauce on the bottom of a baking dish or casserole. Carefully spoon about 1 1/2 tbsp of the ricotta filling into each shell and place into the casserole dish. Pour the rest of the sauce over the shells. Combine the Parmesan cheese with 1/4 tsp pepper and sprinkle over the shells. Cover with foil and bake for 20 minutes--sauce should be bubbly. Remove foil and bake for 10 minutes until lightly golden brown. Let stand for 5 minutes before serving.
If you have a bread machine, add all ingredients (except the bread crumbs) in the order suggested by the manufacturer. Usually the liquid ingredients then dry ingredients. Select DOUGH cycle. But I suggest to combine lukewarm water and yeast and let it stand for 5 minutes before adding all the ingredients, then follow procedure 5-11. To knead the dough manually, Combine lukewarm water and yeast. Stir. Let it stand for 5 minutes. Combine all ingredients except bread crumbs. (liquid ingredients then dry). Knead the dough until smooth and elastic. Place in a greased bowl. Let it stand in warm place to rise, covered for 1.5-2 hrs or until doubled. Punch down the dough and turn out on a lightly floured board. Divide dough into 24 equal parts and shape into ovals. Roll lightly in bread crumbs. Place on greased cookie sheet. Cover, let rise in warm place, free from draft, until light and double- about 2-4 hrs to achieve light and fluffy bread. (Tip: I usually make the dough the night before, let it stand, 'till ready to bake it in the morning. So, you'll have fresh bake pan de sal at breakfast with kraft cheese -- yummy). Bake at 375 degrees, for 15-20 minutes or until golden brown. Enjoy!
Cook fettucine according to pkt directions. Wile fettucine is cooking heat oil & cook bacon & onion together for 2-3 mins until onions are softened. Add pumpkin & cook for a further 2 minutes. Stir in tomato paste, chicken stcok & cream. Place a lid on the pan & simmer for 10 mins, stirring occasionally, or until pumpkin is soft & sauce has thickened. Season with black pepper & serve sauce over pasta garnished with pine nuts, basil & parmesan.