HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine graham cracker crumbs, sugar and butter; press firmly into bottom of ungreased 12X7-inch or 13X9-inch baking dish. Combine sweetened condensed milk, lemon juice, yogurt, marshmallows and nuts in large bowl. Spread half of the mixture over crust. Top with half of the bertries, remaining yogurt mixture then remaining berries. Cover: Freeze 6 hours or until firm. Let stand 10 mintes; cut into squares.
Place all ingredients except for the mushrooms in a container with a lid that can store the mushrooms. Stir well. Add the mushrooms, and stir to ensure all mushrooms are coated. Store in the fridge, turning the container often so that the mushrooms remain coated. Marinate for at least 4 hours. Keeps for up to a week.
Preheat oven to 450°F. Cut ribs into serving size pieces (2 to 3 ribs). Place ribs in 9x13-inch pan and pour beer over top. Cover tightly and bake 1 hour 30 minutes. Remove ribs from oven and transfer to a platter. Drain grease and beer from pan. Place ribs back in pan and coat with sauce (as little or as much as you like) cover again tightly. Reduce oven temperature to 250°F. Bake additional 45 minutes. After cooking at a high temperature you may think that you have burned up your ribs, but after baking again at low temp with the sauce you will see how tender and juicy they turn out to be!
Bring a stockpot of water to a boil. Drop in the broccoli and blanch until tender but still crunchy, about 2 minutes. Remove with a slotted spoon and place in a bowl. Cook the penne in the boiling water until al dente. Drain in a colander. Place in the bowl with the broccoli. Stir in the tomato, pine nuts, basil, and dressing. Season with salt and pepper. Cover and chill until 30 minutes before serving, then bring to room temperature.
Season chicken to taste with salt and pepper. Roll in breadcrumbs and saute in 4 Tbls. butter in skillet until cooked through. Meanwhile, blanch spinach in boiling water for 1 minute. Drain. Brown half of remaining butter in another skillet and saute spinach until just tender. Remove chicken from pan and add remaining butter. Add minced mushrooms and saute until light brown. Place spinach on platter. Arrange chicken breasts over spinach and cover with mushrooms. Drizzle butter remaining in pan over chicken. Garnish with whole mushrooms. For the whole mushrooms on top- toss the mushrooms in olive oil, minced garlic, and chopped fresh thyme and arrage on a roasting pan. Lightly season with salt and pepper and roast at about 400 degrees for just under 10 minutes or until they become nice and tender. Top the finished dish with the roasted mushrooms. Mushrooms can be made ahead of time and placed in fridge covered with clear wrap.
Preheat oven to 400. Peel, cube and boil potatoes until soft. Mash potatoes with butter, cinnamon, nutmeg, brown sugar and salt. Add enough milk to make mashed potatoe consistency. Pour into a 10 inch baking dish. Topping:. Combine butter, sugar, milk and salt in a saucepan and cook over low heat, stirring until thick and bubbly. When cool, add vanilla. Sprinkle chopped pecans over potatoes. Pour topping over the pecans. Bake 15-20 minutes.
Preheat oven to 350. Pound chicken with tenderizer until thin. Coat chicken with flour, egg mixture, and bread crumbs. Pan or deep fry chicken until fully cooked. Place cooked chicken on cookie sheet or shallow baking dish. Spread marinara sauce on top of chicken. Top chicken with provolone cheese. Place in oven, heat until cheese is completely melted. Remove from oven, place chicken on roll, and serve.
Cut a thin slice off the top of each tomato. Scoop out and discard the pulp (I use the handle end of a small teaspoon, or use a melon-baller). Invert tomatoes on paper towels to drain. In a small bowl, combine all remaining ingredients and mix well. Spoon into tomatoes. Refrigerate until ready to serve.
Take a shot glass and carefully layer the following in this order, one third each Kahlua, Baileys & Absinthe.
In a large bowl combine all ingredients. Cover and refrigerate overnight before serving. Serve with milk of your choice.
Heat consomme and water, bringing to a boil. Add beef and heat through. Serve in rolls with remaining consomme mixture for dipping. Serve with horse-radish if desired.
Cook onion, celery, apple in butter in skillet 5 minutes. Add 1/2 teaspoon each salt, sage, pepper. Mix in bowl with bread. Drizzle with chicken broth, egg. Stir in 1/2 cup nuts, raisins. Spread in 13 x 9 x 2-inch pan. Top with chicken and sprinkle with remaining salt. Bake in 400 degree F oven 30 minutes. Melt jelly, remaining sage, cinnamon in saucepan; brush on chicken. Top with remaining nuts. Bake 15 more minutes.
Mix all ingredients together and place in abaking 8" x 10" baking dish. Bake at 350 degrees for 1 1/2 hours. Serve with baked potato or homemade noodles.
Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water. To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary. Note: If you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water. Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours. Preheat the oven to 325 degrees F. Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out. Place breast side down in a large, heavy roasting pan, and rub on all sides with the butter. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, orange, celery, carrot, bay leaves, and thyme. Loosely tie the drumsticks together with kitchen string. For the turkey broth: Heat the oil in a large heavy saucepan over medium high heat. Add the turkey neck, heart, and gizzard to the pan and saute until just beginning to brown, about 1 minute. Add the chopped vegetables and bay leaf to the pan and saute until soft, about 2 minutes. Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking. Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside. Roast the turkey, uncovered, breast side down for 1 hour. Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock. Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving. For the pan gravy: Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat. Place the roasting pan on 2 stovetop burners over medium heat add the pan juice and 1 cup turkey broth and the white wine to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cup of broth and bring to a simmer, then transfer to a measuring cup. In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes. Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve.
Boil the water. Once boiling, add the rice and simmer, covered, for 15 minutes. Add the rice milk, maple syrup, salt and cinnamon and simmer uncovered (cover it until it starts to almost boil again, then take cover off) until thick and creamy, about 15-20 minutes, stirring once in a while. Remove from heat and add the vanilla and raisins. Stir and pour into serving dishes. Sprinkle with cinnamon to garnish, let cool down 5 minutes and serve. If you plan on serving it later on you may want to add a bit more rice milk as you reheat it as it will thicken with time.
Place the butter in a small bowl, add the chili powder, lime peel, lime juice, jalapeno and salt and mix well. Shape the butter into any form you like, cover and place in the refrigerator until shortly before ready to serve, at which time allow butter to soften. Heat grill to medium-high. Place corn (in husk) on the grill, rotating the corn so you cook on all sides, for approximately 15 minutes total. Remove from grill and cool slightly (so you are able to peel the husk) and peel. Place corn back on grill over the same flame for about 4 minutes, once again rotating the corn for even grill marks. Serve the corn immediately with the chili lime butter. Cooking option: Place the corn (in the husk) on a plate and microwave for 5 minutes (21/2 minutes per side); when ready to grill, remove the husks and grill over a medium-high flame for about 2 minutes per side.
Combine all brine ingredients EXCEPT ice water in a medium saucepan and bring to a simmer over medium high heat, stirring occasionally until salt and sugar are dissolved. Remove from heat, add ice water, and let cool. Place the brisket in a large bowl or an pour the cooled brine over it. Cover and refrigerate 9 hours or overnight. I like to put a heavy small plate on top of the meat to keep it submerged. The next day, discard the brine and dry the brisket well. Brown the meat well on both sides in a small amount of butter in the pressure cooker pan. Remove meat and set aside. Melt the remaining butter in the pressure cooker pan. Add the onions and star anise and cook, stirring frequently, until onions have started to caramelize, about 8 to 10 minutes. Add the tomato paste and cook, stirring, until well incorporated in the onion mixture, then add the stock and browned brisket. Place the lid on the pressure cooker, lock it, and bring up to full pressure. Reduce the heat to low and cook one hour. Remove from heat, release pressure, and set aside to rest for 20 minutes. After resting, remove brisket and slice thinly. Keep warm. Puree cooking liquid and onions using an immersion blender or food processor. Place puree back in pressure cooker pan and reduce by half on a gentle simmer, about 15 minutes. Thicken reduced jus for gravy using flour or other thickener, if desired.
Bring water to boil with salt. Add broccoli for 3 minutes to cook. Remove and blanch in cold water. Add pasta to water and cook to desired taste. Meanwhile, saute 1 TBS garlic (I probably used 2 TBS I like a lot of garlic) in olive oil, cooking 1 minute on low heat. Add 2 cups heavy cream and reduce over medium heat. Add juice of 2 lemons and zest of 2 lemons along with 2 TSP salt and 1 TSP pepper. Allow to reduce by half 10-12 minutes. When sauce is close to ready, add cooked shrimp to sauce just to warm the shrimp. Drain pasta. Toss in cherry tomatoes, broccoli, arugula and the Lemon Cream Sauce. Garnish with fresh Parmiganio Reggiano. Serve immediately.
For the Chicken: Combine first 9 ingredients in medium bowl; whisk to blend. Place chicken in 13 x 9 x 2-inch glass baking dish. Pour marinade over. Cover and refrigerate overnight, turning occasionally. Prepare barbecue (medium-high heat). Remove chicken breasts from marinade. Grill chicken until just cooked through, turning occasionally, about 10 minutes. Place 1 cheese slice atop each chicken breast half; cover barbecue and cook until cheese melts, about 2 minutes. Transfer chicken breasts to plates. Serve with Ancho Chili Sauce. Make the Sauce: Place chilies in medium metal bowl. Pour enough boiling water over chilies to cover. Let stand until chilies are soft, about 30 minutes. Drain, reserving 1/2 cup soaking liquid. Puree chilies, 3 tablespoons soaking liquid and lime juice in blender until smooth. Transfer to small bowl. Whisk in mayonnaise, brown sugar, oregano, rosemary and cumin. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before using, adding water by tablespoonfuls and stirring if very thick.).
Preheat the oven to 350°F Butter six 4 ounce ramekins. Roast the heads of garlic. Squeeze the cloves from the skins and mash into a paste. Combine 3-4 tablespoons of the paste in a food processor with eggs, salt, and pepper. Pulse until smooth. Add the heavy cream and pulse just until mixed. Pour into the ramekins and place the ramekins into a water bath. Bake until set and golden brown and knife comes out clean (about 35-45 minutes). Let cool for about 5 minutes. Run a knife around the inside edge of each ramekin and turn out onto serving plates.
Sift flour with baking powder and salt. Cream butter and gradually add sugars, vanilla and oats. Add sifted mixture to make a stiff dough. Turn onto floured board and knead dough lightly to blend thoroughly. Pat or roll into 9"X 12" rectangle and cut into 1 1/2" squares. Bake at 350°F for about 20-25 minutes until golden.
Sauce: Saute onions, garlic, and bell pepper in butter until soft. Stir in next five ingredients. Cover and simmer over low heat about 30 minutes. Makes about 3 cups. Brown and drain meat. Soften tortillas in skillet with oil one at a time. In casserole dish, put small amount of sauce on bottom. Place meat, cheese, and onions in tortilla and roll. Place in casserole dish - hold in place with toothpicks. Put more sauce on top. Cover with cheese and bake at 350 degrees for 20-30 minutes.
Poke holes in potatoes with fork and microwave on high 10 minutes (or according to your microwave's directions) until done. et aside to cool. Cook bacon until crisp, then chop into small pieces. Preheat oven to 350G. Peel potatoes & cut into cubes (about 1"). Place bacon & potatoes in large mixing bowl. Add coarse sea salt, sour cream, cheese, half & half, and parsley. Using wooden spoon, gently toss to coat potatoes & mix ingredients evenly. Spray 9x13" baking dish with non-stick cooking spray. Place potato mixture in baking dish. Cover with foil & bake 2-30 minutes. Sprinkle with flaked sea salt & serve.
Cut the pork into small pieces,an inch by an inch or so, your choice on size. Ribs in 2 bone sections. In a large heavy pan or dutch oven, heat a few tbsp of salad oil and brown the pork well in small batches. Remove when browned. Pour off excess liquid. Return the browned pork to the pan. Add 3 cans of beer, 1/2 tsp of salt and bring to a boil. Reduce heat to low. Cover and simmer for 30 minutes. Stir in drained sauerkraut, add 4 to 5 heaping tablespoons of dark brown sugar. Add 1/2 tsp of salt and stir. Place the cut potatoes in the bottom, sinking them under the juices. Cover and simmer for 45 minutes. This is the time to add cooked mini-ears of corn, drizzle with the juices and cover and simmer for another 15 minutes. Sometimes I do not use the corn (your choice.) The cooked corn goes well as a side. The amount of pork you use determines the amount of kraut and potatoes you should use, I like lots of pork, and like lots of kraut. Nothing worse than everyone loving it, and not having enough pork, or kraut. Hope you enjoy this recipe, tell me about your experience with it.
Combine couscous and broth in a saucepan, bring to a boil. Turn off heat and let stand for about 10 minutes, or until the water is absorbed. Add the next 8 ingredients to the couscous, mixing thoroughly. Heat the grill or broiler. Grill or broil the salmon for 4-5 on each side, or until fish flakes easily with a fork. Serve salmon with couscous vegetable salad. Place lemon wedge on plates for individual use.
Trim pirouette cookies to 1 1/2 to 2 inch lengths; set aside. Crush trimmed off ends into crumbs. Combine cookie and graham cracker crumbs with margarine. Press firmly into a 9-inch springform pan. Beat cream cheese with an electric mixer until smooth. Gradually add eggnog, milk, pudding mix, rum and nutmeg, beating continuously until very smooth. Pour over graham cracker/cookie crust. Chill for at least 3 hours. Remove from fridge. Run a hot knife or metal spatula around the edges of pan to loosen. Remove sides of pan. Gently press reserved cookies onto the side of cake, cut sides down. Garnish as desired with Cool Whip and grated chocolate. Serve!
In a small bowl, combine the vinegar, mustard, garlic. Add the oil in a slow steady stream, whisking constantly. Season with salt and pepper to taste.
Cook pasta and rinse in cold water. Transfer to a large salad bowl. Trim spring onions and chop finely. Add to pasta with tomatoes, spinach, pine nuts, oregano. To make dressing: combine oil, red pepper, garlic, salt and pepper in a small, screw-top jar and shake until combined. Pour over salad, toss and serve.
Brown the ribs in a frying pan with a little oil. Place the sliced raw onion into the bottom of a casserole dish large enough to hold all the ribs. Mix together the soy sauce, orange marmalade and the garlic in a bowl. Place the browned ribs on top of the onions in the casserole dish then spread them with the soy mixture. Season the ribs with salt and pepper. Mix the stock with the vinegar in a jug then pour over the ribs and cover with lid. Cook for 1 hour at 200 degrees with the lid on then for another half and hour with the lid off. (I have done this 4 ribs per person but add a few more if you're extra hungry!).
Preheat the oven to 450 degrees. Rub the beef with a light coating of olive oil and a generous amount of salt and pepper around all sides. Do not be afraid to use salt on the outside. You need this to season the meat or it will be bland. Use a large sheet pan with short sides, like a cookie sheet. Place a flat rack in the sheet pan to keep the meat off the pan. Insert an oven proof thermometer in one end so that the tip is in the middle of the roast. Do not insert the rod from the top, as it is too hard to get it in the middle. Use a thermometer that sits on the counter with a cord. (you can find this in my favorite cooking tools link, I can't live without this) 4. Cook the roast for 15 minutes at 450 degrees and than lower the oven to 325 degrees. Do not open the oven at all during this time. Set the thermometer to 120 for medium rare or 125 for medium. Take the roast out of the oven when the thermometer reaches the desired temperature and cover with foil. Do not remove the thermometer. Let the roast sit for 15-20 minutes before slicing. You will see the thermometer will rise another 8-10 degrees. Medium Rare will rise close to 130 and more medium with register at 135 on thermometer. It's very important to let the roast rest out of the oven, it will continue to cook and allow the juices to spread back out into the meat. This is how you get the perfect cooking throughout your meat from top to bottom and from end to end. Gorgonzola Sauce: Bring the cream to a full boil in a medium to large sauce pan, boil rapidly until sauce thickens and stir occasionally. Take off the heat and add the rest of the ingredients until the cheeses are melted. This sauce can easily be made ahead of time and reheated.
Preheat oven to 425 degrees F. Cut baked potatoes in half lengthwise. Scoop out cooked potato, leaving 1/4-inch shell. Place potato shells on an ungreased baking sheet. In a skillet, brown sausage; drain of all fat. Add salsa to skillet, and cook for 2 minutes, mixing well with meat. Spoon sausage mixture into shells, and top with nacho cheese sauce. Bake 10-15 minutes or until heated through. Serve topped with sour cream, some green onions, and a few ripe olives, if desired.
Flatten each chicken breast half to 1/4" thickness. Place flour in resealable plastic bag; add chicken, a few pieces at a time. Seal and shake to coat. In a large skillet, brown chicken on each side in 2 T butter. Transfer to a greased 11" x 7" x 2" baking dish. In the same skillet, saute mushrooms in remaining butter; add salt and pepper. Bring to boil; add wine and corn starch. Cook for 3 minutes or until thickened. Pour over chicken. Bake, uncovered, at 375 for 15 minutes. Sprinkle with cheeses and green onions. Bake 5 minutes longer.
Fry chopped bacon on med-high heat to desired crispness. Remove bacon pieces from pan, drain on paper towels, and set aside. Discard all but 4 TBSP bacon grease. Add veggies to pan and fry until potatoes are tender and golden brown, stirring frequently. Add bacon pieces to veggies again and stir a few more times, so bacon is warm. Serve and enjoy!
Preheat the oven to 375 degrees. Put the beets into a small baking dish and rub them with one tablespoon of the oil. Cover the dish with aluminum foil and roast for 30 minutes. White the beets are roasting, peel and cut the carrots into 1-inch-thick rounds, and trim the Brussels sprouts and cut them in half lengthwise. Put the carrots, sprouts and garlic cloves in a large baking dish and toss with the remaining two tablespoons oil. Sprinkle with salt and pepper. After the beets have been cooking for 30 minutes, add the large pan of vegetables to the oven separately, and cook everything for one hour more, stirring the vegetable mixture once or twice. Remove the beets from the oven and transfer them to a cutting board to cool. Stir the thyme into the carrot and Brussels sprout mixture and let it continue to cook for another 10 minutes while the beets are cooled and cut. When the beets are cool enough to handle, after about five minutes, peel, then cut them into 1-inch chunks. Remove the other vegetables from the oven, toss with the beets, season with salt and pepper, and serve.
Heat the oil and butter in a large pot over medium high heat till it stops sizzling. Add onions and reduce the heat to medium-low. Cook slowly, stirring occasionally, until golden brown and caramelized, about 15 minutes. Add garlic cook 15 minutes. Add pepper, pepper flakes, bay leaf, thyme and sugar. Pour in sherry, deglazing pot and reduce for 1 minute. Add Broth and Worcestershire sauce. Bring to a boil lower heat to a simmer and cook for 10 more minutes. Add mashed potatoes stirring in till creamy smooth and heated throughout. Taste and adjust seasoning. Salt should wait till now because the mashed potatoes, broth and Worcestershire sauce all contain salt. Toast bread in oven and top with your favorite cheese and place on top of soup and serve topped with a garnish of scallions.
Set oven to 350 degrees. Grease a 13 x 9-inch baking pan. Mix ALL cake ingredients together in a bowl; beat well until smooth (about 3 minutes). Transfer cake batter to a prepared baking pan. Bake for 30-35 minutes, or until cake tests done. Cool, and invert (turn over) cake onto a tray large enough to hold the cake. To make the topping: Dissolve the jello powder completely in boiling water, with the sugar, then add in the COLD water; mix well. Poke holes all over cake with a straw. Drizzle the jello over entire top of cake. Place the strawberries slices evenly over and covering all the cake. Refrigerate cake for 2 or more hours. Just before serving, top cake with Cool Whip topping. Delicious!
Mash or puree the avocado. Mix everything else into it. Enjoy! Tip! Easy way to shred chicken Recipe #473786.
Mix all ingredients in large bowl. Grease baking sheet. Roll ingredients into 1 inch balls. Bake meatballs 10-15 minutes until browned.
Line the base of a 23cm (9 in) round spring form tin with greaseproof paper. Melt the butter and stir in the biscuit crumbs. Press into prepared tin and chill for 15 minutes. Break chocolate into small pieces and place in saucepan with half the cream. Heat very gently, stirring occasionally until almost smooth - be careful not to overheat as it will solidify again. Pour into a bowl and cool for 15 mins or until just beginning to thicken. Stir occasionally. Whip the remainder of the cream until it forms soft peaks. Fold into the cool chocolate mixture. Pour over the biscuit base and chill for at least 3 hrs, preferably overnight. Sprinkle with icing sugar/cocoa powder, cut into squares and press a raspberry into the centre of each square.