HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375 degrees. Melt butter in large skillet over medium heat; add sausage, green pepper and onion. Cook, stirring occasionally, 5 to 6 minutes or until vegetables are tender. Slice potaotes in half lengthwise. Scoop potato out of each half, leaving a 1/4 inch thick shell. Combine potato pulp, sour cream, milk, salt and black pepper in large bowl, mashing until smooth. Stir in sausage mixture, cheese and chives. Spoon mashed potato mixture into potato shells. Place filled potato shells on large baking pan. Bake 30 minutes or until tops are lightly browned and filling is hot.
All vegetables, fish, chicken and beef are optional. Sometimes I do this with only veggies, sometimes with only chicken and veggies, do what suits you and if you think of any more veggies, or different ones, do not hesitate to share! Pour yourself a drink - in order to be to perfect host/hostess, you need to get in the mood - if alcohol is not your bev. of choice, at least caffeinate yourself! Prepare all veggies, chicken, meat, etc. and place in bowls - if using the marinades, add them to the bowls with the meats and fish - if you have good dips, the marinades aren't really necessary, but still delicious. Bring stock to boil in saucepan. Use this time to set out the bowls, plates for your guests, and if you have little bowls and wish to use condiments, get that going. Toasted sesame seeds, soy sauce, hot sauce, plum sauce, sweet and sour sauce, thai hot sauce, peanut sauce, mustard, barbeque sauce etc. all go over really well. When stock boils, transfer to fondue pot and light heat source. Get your guests seated, hand out fondue forks and spear shish-kabob-style onto forks, usually using a carrot or something a little more firm on the end to hold everything in place. Make sure all veggies/meats are fully submersed in the stock, and cook for 2-3 minutes, or until desired tenderness is reached. Enjoy! PS. Sometimes I also cook rice to go along with it so that it stretches a little further and people have something else to nibble on while they're going. At the end of the night, you can also throw in some of the leftover veggies or chicken, and let it simmer for a bit, and then serve it as a soup full of the flavours it has been soaking up all night! These parties can be expensive, so my last party, I made up invitations with drawings of the veggie they were to bring - each person had one to bring - on the front, and I supplied the rest. This way it costs them like 3 bucks each, but saves your wallett. It's a good thing to do because after hosting one of these parties, your guests will be begging for more!
In a bowl, cream butter and sugars, add milk and egg. Mix well. Combine dry ingredients in separate bowl, and gradually add to the creamed mixture. Mix well. Cover and let chill until firm, or about two hours. Rolled chilled dough on a floured surface until about 1/8 inch thick. Cut with a 1 1/2 cookie cutter. Place 1 inch apart on a greased baking sheet. Bake at 375° for 5- 6 minutes or until edges are lightly browned. Let cool on wire racks.
Mix in a plastic container or stockpot until dissolved. Makes 1 gallon of brining solution. Salinity differs! Determine the amount of brine needed to cover a 12-14 pound whole turkey. Tips: Start brining method the day before you plan to cook the turkey. Use a fresh or completely thawed turkey. Wash the bird inside and out and remove the giblet bag and neck. (Save for Giblet Gravy) In a large stockpot, plastic tub or cooler mix up brine and stir until the salt and sugar are completely dissolved. Place the turkey in the brine solution, breast down. Cover and chill for 6 to 8 hours. If you brine overnight reduce the salt and sugar by half so the turkey does not retain too much salt. Remove the turkey from brine, rinse inside and out under cold running water. Pat dry with paper towels. Preheat oven to 350 degrees. Place turkey on shallow roasting pan. Tie legs together and tuck wings underneath the bird. Coat the skin with butter or olive oil. Cover the breast loosely with aluminum foil. Add 1 cup water to bottom of pan. Cooking time will vary depending on the size of the turkey. Check the wrapper to see how much the turkey weighs and determine the approximately. cooking time Roast the turkey until temperature in the thickest part of the thigh reaches 180 degrees or thigh juices run clear when pierced with a fork. During the last 1 to 1 1/2 hours of cooking time remove the aluminum foil from the breast and baste with pan juices to encourage browning. When the turkey is done, (180 F), allow it to set 20 minutes before carving to allow juices to saturate the meat evenly. Cooking time: A 12-pound turkey will take about 3 hours and 15 minutes to roast. Add 15 minutes for each additional pound.
In a large bowl, mix together the flour, protein powder&#65532;, oatmeal, salt, baking soda, cinnamon, nutmeg and raisins. Mix together in separate bowl mix together apple sauce, egg whites, brown sugar and vanilla extract. Combine apple sauce mixture with dry ingredients. Roll and flatten out cookies on a parchment lined cookie sheet (dampen hands. with water to prevent dough from sticking to your fingers). Cook at 350 F for 10-14 minutes.
Bring juice, pectin and food coloring (if using) to a boil. Add sugar. Boil 2 minutes, stirring all the while. Skim off any foam. Pour into prepared jars. Sit upside down till cooled.
Melt margarine in large frypan, stir in crushed Ritz until coated. Set aside. In large bowl, mix together cooked chicken, soup, sour cream, mushrooms and peas. Pour into greased 2 quart casserole. Sprinkle crumbs over top. Bake in 350 degree oven for 30 minutes. Serve over biscuits. (hot noodles or rice are good too).
Put the wine, vinegar, raisins, apricots, ground ginger, cinnamon, fresh ginger, cloves and cranberries in a dish. Add the chicken breasts and spoon the liquid over them. Cover and leave to marinate in a cool place for 3-4 hours or overnight. Remove the chicken from the marinade and dry with paper towel. Reserve the marinade. Coat the chicken in flour. Heat the butter and oil in a large pan, add the chicken, and fry until lightly browned, turn over and fry the other side. Drain on kitchen paper. Pour off any excess fat from the pan, then stir in the stock and reserved marinade and bring to the boil. Return the chicken to the pan, cover tightly and cook for about 30 minutes, until the chicken is tender. Transfer the chicken to a warmed serving plate and keep hot. Boil the liquid until reduced and thickened, and then pour over the chicken. Serve garnished with orange segments. Accompany with rice.
Preheat oven to 425. Brown and drain ground beef. Add in garlic, oregano, tomato sauce, salt and pepper. Cook noodles according to package while beef mixture simmers. Drain noodles and return to pot. Stir in sour cream. In buttered dish, layer noodles, beef mixture and cheese. Bake for 20 minutes or until cheese is completely melted.
Mix flour, sugar, baking powder, non-fat dry milk, Pink Himalayan Sea salt and strawberry gelatin in a stand mixer with a paddle attachment on low. Add water, vanilla, vegetable oil, eggs and mix until incorporated. Scrape bowl in between mixing. Fill greased, parchment paper-lined, and lightly flour-dusted cake pan(s) about 1/2 way full with the batter. Evenly spot teaspoon-full increments of strawberry jam on top of the batter in the cake pans. Swirl jam with a toothpick or skewer. Bake at 350 F, until toothpick comes out clean and has a bouncy spring when pressed in the middle of the cake.
Cut crust from bread and discard the crust. Brush both sides of each slice of bread with olive oil, melted butter or margarine. Slice bread into 1/2-inch strips; turn and cut crosswise into 1/2-inch cubes. Optional: Place bread cubes in a plastic zipper bag; sprinkle with dry salad dressing mix to act as dry seasoning. Securely seal bag and shake, coating bread cubes with dry salad dressing mix. Spread cubes flat on baking sheet. Preheat oven to 325°F Bake for 20 to 30 minutes, or until golden brown. Remove from oven and cool on baking sheet. Note: For bigger croutons, use "Texas Toast" style bread and slice into larger 3/4-inch cubes.
Load bread machine according to machine standards. Use this recipe on the whole wheat cycle but can be made on the white or delay cycles.
In a dry skillet, toast the cashews over medium-low heat for about five minutes. Transfer to food processor or blender. In same skillet, heat 1 tbsp vegetable oil over medium-high heat; saute mushrooms, onion and garlic for about five minutes or until onion is golden. Add to food processor or blender along with salt and pepper. Add lentils and curry paste to food processor, pulse to combine. Add optional ingredients, if using, and pulse to combine. Mix in bread crumbs. Shape into four 1-inch thick patties. In a large nonstick skillet, heat remaining oil over medium heat; fry patties until crusty (about 15 minutes). Put burgers onto bun and add toppings of your choice and enjoy your fabulous meal!
Preheat oven to 350 degrees. Cream butter with 1 cup brown sugar in a large bowl until well blended. Stir in the oats, flours, wheat germ and orange peel and mix well. Spread this mixture evenly in the bottom of a well-greased 13 X 9 inch baking dish. Once spread into the pan, MASH it all down until it forms a solid crust. Combine eggs, pecans, chocolate chips, dates, apricots, coconut and remaining 1/2 cup of brown sugar in a separate large bowl. Mix gently but thoroughly. Pour this mixture over the "crust" mixture and spread evenly. Bake at 300 degrees for 40-45 minutes or until browned on top. Allow to cool completely and cut into bars. Store in airtight container.
Combine all ingredients in food processor. Cover and puree until smooth. Refrigerate for several weeks, or freeze for 6 months. Toss with hot pasta.
Preheat oven to 400 degrees F. In a skillet over medium heat, heat the oil and then add scallions, green pepper, tomato and garlic and saute for 5 minutes. Add egg whites and whole eggs, cooking until eggs are scrambled (3-5 minutes). Remove from heat and stir in cheese, cilantro, salt and pepper. Place tortilla on plate and spoon in 1/4 of mixture, roll up and place seam down in baking dish which was sprayed with Pam. Repeat with remaining tortillas. Bake for 10 minutes and serve with sour cream and salsa.
In a medium pot, add water and bring to a boil. Meanwhile, In a large wok or saute pan add cooking oil and stir fry all the veggies (put the cabbage at the very top) and saute until tender. This takes about 10-15 minute Remove the veggies from pan and set aside in a bowl. Keep warm. Add the noodles to the boiling water and cook for about 3 mins or until al dente. Remove from water, drain in cold water. Set aside. Add a little more cooking oil to the wok and add the ham. Cook for about 2 minutes Add noodles and lightly stir fry about 2 minutes Add chicken and veggies to pan, mix together, and season with the chicken bullion and cumin powder. Add salt if needed. Heat thru for another 3 minutes or until flavors have blended together. Serve warm.
1. In a large suacepan over medium heat, stir together carrots, onion and garlic. Stir in Tabasco, cayenne pepper, salt and pepper. Pour in chicken broth and beer, simmer until veggies are tender, remove from heat (about 12-15 minutes). 2. Meanwhile, heat butter in large soup pot over medium heat. Stir in flour with a wire whisk. Cook, stirring until the flour is light brown, about 4 minutes. Gradually stir in milk, so it does not scorch, until thickened. Remove from heat, and stir in cheese, keeping warm. 3. Stir beer mixture into cheese mixture. Stir in Dijon and Worcestershire sauce. Bring to simmer. Augment spices to taste, cook 10 minutes.
In a skillet, mix all the dry ingredients. Stir in olive oil, Worchestershire sauce, and pepper sauce. Cook and stir over a low heat to allow flavors to blend and mellow for about 5 minutes. Place pecans in a large mixing bowl; add the spice mixture. Toss well to coat evenly. Spread pecans on a baking sheet or pan in a single layer. Bake at 325 for about 15 minutes, shaking pan occasionally. Cool completely.
Preheat oven to 375 degrees. Mix butter; parmesan cheese, parsley, garlic powder and thyme together in small bowl. Slice bread in half longwise. Spread small amount of butter mixture on one side of loaf. Next, cut loaf in slices and spread a little butter mixture between each slice. Spread remaining butter mixture over loaf of bread (like icing). Bake on foil covered cookie sheet for 20-25 minutes or until brown.
Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into the mixer's work bowl. Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed. Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes. Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours. Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven. Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball. Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes. Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days. Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.). Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese. Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.
PREPARE LAYERS. Combine coffee, sugar and water to make black coffee. Combine the black coffee, sugar and rum in a bowl. Dip the graham cracker crumbs in the coffee and rum mixture. Lay the soaked graham crackers on a dish. Reserve for use later. DO COFFEE CREAM FILLING. In a bowl, whisk together the cream cheese and powdered sugar until light and fluffy. Add 2 tablespoons rum. WHISK the all-purpose cream in another bowl until it doubles in volume. FOLD the whipped cream into the cheese mixture, making sure both are blended thoroughly. Divide into three equal parts. Lay 6 pieces of Grahams. Pour 1/3 of coffee cream. Spread evenly. Do another layer alternating crackers and cream. Chill until cream is set. Sift with cocoa powder on top. Serve.
1. Line the inside edge of a 9-inch springform pan with split ladyfingers standing on end, like making a round fence. Sprinkle them with liqueur. 2. In the top of a double boiler, blend the gelatin and sugar. 3. To the contents of the double boiler, add the milk and egg yolks. Using a rotary beater, blend the mixture thoroughly. Over simmering water, cook the custard, stirring constantly, until it coats a metal spoon. Transfer it at once to a large mixture bowl. 4. Stir in the orange rind, juice, and orange juice concentrate (thawed). Chill mixture until it just begins to set, perhaps an hour. If you wait too long, it won't mix properly. 5. Fold in the whipped cream. Pour the mixture into the springform pan, taking care that the ladyfingers remain upright. Chill the Charlotte Russe for at least 6 hours, or until thoroughly set. Umold the dessert onto a chilled serving plate and offer it in wedges (as you would cut a cake). The Charlotte Russe may be embellished with candied orange zest, if desired.
Blend salad dressing ingredients in a mini food processor. Season to taste with salt and pepper. Transfer to bowl. Cover; chill up to 3 days. Bring to room temperature before tossing the dressing with the greens. Combine arugula and tomatoes in large salad bowl. Toss with enough dressing to coat. Garnish with pine nuts or walnuts. Servings are estimated.
Heat the oils in a skillet over med-high heat. Add ginger and chillies and cook for 2 mins, until crisp. Add soy sauce, wine and sugar to skillet and simmer 1 min, until sauce has thickened slightly. Add the fish, cook in the sauce for approx 3 mins each side or until cooked. Serve immediately on top of steamed rice with steamed greens. Optional: Sometimes I add some garlic too, together with the ginger and chillies.
Heat oil in 8-quart Dutch oven over medium heat. Cook garlic and onion in oil about 2 minutes, stirring occasionally, until onion is tender. Stir in remaining ingredients except cheese. Heat to boiling; reduce heat. Cover and simmer 1 hour. Serve with cheese. To Refrigerate: Refrigerate tightly covered no longer than 48 hours. To Reheat From Refrigerator: Cover and heat soup to boiling in 8-quart Dutch oven over medium heat, stirring occasionally.
Chop the green pepper. Cut the Velveeta into cubes. Brown ground beef in a large skillet; drain well. Add tomatoes (undrained) and water and bring to a boil. Stir in pasta and green pepper. Reduce heat to medium-low and simmer 15 minutes, until pasta is tender, stirring occasionally. Add the Velveeta cubes to the skillet. Cook until melted, stirring frequently.
Take a little juice from peppers and fry pepperoni, peppers and onion till good and warm. Take pork chops with a"pocket" cut along side and stuff with pepper mix and about 1 T cheese. Keep closed with toothpicks. Cook in A-1 sauce.
Spread the beets in a large steamer basket and steam until tender, about 15 minutes. Transfer the beets to a bowl and let cool completely. Using a sharp knife, peel the oranges, removing all of the bitter white pith. Quarter the oranges lengthwise, then slice crosswise 1/3 inch thick. Add the oranges to the beets along with the parsley and mint. In a small bowl, whisk the lemon juice with the vinegar, shallot, honey and 1/8 teaspoon of sumac. Whisk in the olive oil and season with salt and black pepper. Pour the dressing over the salad and toss gently to coat. Add the feta and toss again. Sprinkle the salad with sumac and serve. Note 1: The beets can be steamed one day in advance and refrigerated. Note 2: Sumac powder can be purchased at Middle Eastern markets or specialty-food stores.
Heat oil in a large, heavy Dutch oven over medium-high heat. Add scallions, garlic, and ginger and toss in the oil until heated through, about 1 minute. Add water (or stock and water mix), soy sauce, rice wine (or scotch or sherry), brown sugar, anise, and cinnamon stick. Bring to boil, then add pork picnic shoulder. Turn the meat to cover it with liquid and color it. Reduce the heat and cover the pan. Simmer, turning the meat every hour and basting it, until it's fork tender, 3 to 4 hours. Remove the meat from the pan and spoon off the fat from the pan juices. Slice the meat. Serve with the pan juices.
Heat oven to 400*. In medium bowl, combine flour, cornmeal, sugar, baking powder, basil, parsley flakes and salt; blend well. Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Stir in carrots. Add milk and egg, stirring just until moistened. To form each biscuit, drop 1/4 cup of dough onto ungreased cookie sheet. Bake at 400* for 12 to 14 minutes or until light golden brown. Serve warm. Yield: 12 biscuits.
Place the raspberries and blueberries in separate bowls. Sprinkle each with 2 tablespoons of sugar and 1 tablespoon of sparkling wine. Gently toss the berries; let stand at room temperature for 1 hour. Meanwhile, chill a medium mixing bowl and the beaters of an electric mixer. In chilled bowl beat the whipping cream, confectioner's sugar and the rose water until soft peaks form. In wine glass layer raspberries, whipped cream and blueberries. Fill glasses half full.
Line greased pan with blintzes. Combine all other ingredients in the blender or food processor and process till smooth. Pour over blintzes. Bake at 350 for 40 minutes.
Heatoven to 425 degrees. Melt butter in large Dutch oven over medium-high heat until foaming subsides. Add onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes. Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds. Add potatoes, chicken broth, cream, and bay leaves and bring to simmer. Cover, reduce heat to medium-low, and simmer until potatoes are almost tender (paring knife can be slipped into and out of potato slice with some resistance), about 10 minutes. Discard bay leaves. Transfer mixture to 8-inch-square baking dish (or other 11/2-quart gratin dish); sprinkle evenly with cheese. Bake until cream is bubbling around edges and top is golden brown, about 15 minutes. Cool 10 minutes before serving.
Heat a large skillet and add the oil and garlic (be careful not to burn the garlic). Add all the other ingredients except bean sprouts. Stir-fry for 4 minutes, until the vegetables are crisp and tender. (I set a timer to make sure not to over-cook the vegetables) Add the bean sprouts the last minute or so. Serve with jasmine rice.
Cut squash in half and remove seeds. Spray with olive oil and sprinkle with salt. Turn cut-side down onto a greased cookie sheet and bake at 400 F for 40 minutes or until tender. Meanwhile, place ground turkey, onion and garlic in a pan and saute until meat is cooked. Drain any excess fat. Add seasoning and mix together. Add corn, tomatoes and black beans and mix well. Remove squash from oven and loosen strands. Add 1/2 meat mixture to each half of the squash and mix. Sprinkle cheese on top and place under broiler until cheese is melted. Serve immediate with or without salsa and/or sour cream.
Brown beef in a stockpot, stirring until it crumbles and is no longer pink; drain. Return beef to pot. Rinse and drain pinto beans, corn, and green beans. Stir pinto beans and next 8 ingredients into beef; bring to a boil. Reduce heat; simmer 30 minutes. Cut tortillas into 1/4-inch strips. Place on a baking sheet; coat with cooking spray. Sprinkle with salt. Bake at 400° for 5 to 8 minutes. Ladle soup into bowls, and top with tortilla strips. Yield: Makes 10 cups.
Place chicken in greased 9" X 13" dish. Combine milk, cornstarch, soy, honey, vinegar and garlic. Pour over chicken, tossing to coat. Bake at 425 for 25 min, stirring twice. Addd green onions and sesame seeds. Bake 10 minutes until chicken is done and sauce thickened. If desired, spice this up with Asian hot chili sauce.
Cook pasta according to package directions. Drain and set aside. While pasta cooks, heat oil in a medium skillet. Saute garlic, onion (if using) and dill for 3 minutes or until onion is soft. Add spinach and garbanzo beans to garlic mixture. Stir until spinach wilts. Serve pasta topped with spinach mixture. Sprinkle with lemon juice and grated cheese. Salt and pepper to taste.