HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients together and pour into a large crock pot. Cook on low heat for 8 hours stirring occasionally. This can be cooked on high for 4 hours but you need to watch it more closely for sticking. Goes GREAT with cornbread!
In a 2 quart pot, heat water, bouillon, garlic sale and basil to boiling. Meanwhile grate carrot. Once boiling put carrot and noodles in pot. Simmer until noodles are soft. VOILA! Serve in 1 cup servings.
Heat marshmallows and milk in a saucepan over low heat, stirring almost constantly, until marshmallows just melt. Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon, about 1/2 hour. Stir liqueurs and several drops food coloring into marshmallow mixture. Beat 1 cup heavy cream until stiff, and fold marshmallow mixture into whipped cream. Fill cooked crepes, roll into cylinders, and chill until firm. Place two crepes on each dessert plate, top with extra whipped cream, and sprinkle with grated chocolate if desired. Refrigerate up to 2 hours before serving. Makes 12 crepes, for 6 generous servings. Recipe is Extremely rich. One or two crepes is plenty for almost anyone. Recipe can be cut in half. Chocolate Crepes: In mixing bowl, beat eggs. Add flour sugar and cocoa alternately with buttermilk, whisking until smooth. Refrigerate batter 1 hour before cooking. To cook, spray a nonstick (preferably) crepe pan with nonstick spray, and heat over medium heat until a drop of water sizzles and dances when it hits the pan. Ladle about 2-3 Tbsp of batter into pan, and swirl until it completely coats the bottom of the pan. If you have any excess batter in the pan, just dump it back into the bowl. Cook just until the edges of the crepe begin to look dry and a little crisp. Turn over, and cook the other side for about 20-30 seconds longer. Turn out onto a towel to cool, and repeat for the next crepe. It should not be necessary to separate the crepes with wax paper to prevent sticking, but you may, if desired. Recipe makes about 1 dozen crepes, but I usually double it and store the extra crepes in the freezer. Just wrap the crepes in a couple paper towels, put them in a freezer-safe plastic bag, and freezer for up to 6 months.
Mix together wine, orange juice, lemon juice, and sugar, stirring to dissolve sugar completely. Just prior to serving, carefully pour in club soda and stir gently. Serve.
Preheat oven to 350. Combine flour, brown sugar, baking soda, cinnamon, and salt in large bowl. Stir in carrot and next 5 ingredients. Make a well in center of mixture. Combine oil and next 4 ingredients; stir with a whisk. Add oil mixture to flour mixture, stirring just until moist. Spoon batter evenly into muffin cups coated with cooking spray. Bake at 350 for 25 - 30 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; let cool on a wire rack.
Note: If you sub fresh ginger for the dried, warm it together with the honey. Wash and dry nectarines and bell pepper, cut nectarines from pit. With a potato peeler thinly peel the pepper ( this works good only with fresh plump peppers, but it makes for a much nicer texture of the dish). Cut peppers and nectarines in 1/8-1/4 inch dice. Wash and trim scallions, cut into 1/8 inch rings. Warm honey in a small pot over medium low heat. Add nectarines, scallions and bell pepper and cook for 2 minutes, stirring frequently. Add all the other ingredients, adjust taste and put in a serving bowl. Serve cold or slighly warm with chicken and rice.
Core apples, being careful not to cut through bottom. Pare 1/2 inch at the stem end. Combine raisins and walnuts, if used, and 1 tsp honey with the ground cinnamon and ground cloves. Fill the center of the apples with this mixture. Place the apples in a 8" by 8" baking pan. In a small saucepan combine water, honey, lemon juice and cinnamon stick and bring to a boil. Simmer for 2 minutes. Remove cinnamon stick and pour syrup over apples. Bake in a preheated 375 oven until tender, about 45 minutes, basting occasionally with syrup from the pan. Serve warm or cold, with whipped cream if desired.
Preheat oven 375*. Spray Pam on baking dish. Lay pork chops flat on prep surface. Brush on 1/2 tsp A1sauce on one side of each pork chop. Spoon on 1/2 tblsp. mayonnaise on top of sauce on each pork chop. Gently spread until covered. Sprinkle one half of shake and bake envelope over the mayonnaise on each pork chop. Using a spatula gently lift each chop and slowly flip over into the baking pan. Proceed with steps 4,5,6, on the plain side of each pork chop. Bake in the oven uncovered 20 minutes. Pull out pan. Using spatula, gently flip over. Bake 10 more minutes.
In a large saucepan, saute onions and garlic in olive oil unilt onion is translucent. Add mushrooms and thyme, saute 5 minutes. Add sherry and simmer for an additional 5 minutes. In a blender add silken tofu with the water. Blend until smooth. Slowly add the blended tofu to the saucepan stirring thoroughly. Add soy sauce, salt to taste. cayenne and continue to simmer until mushrooms are tender.
Whisk together the butter, vanilla and syrup and set aside. Combine the brown sugar, orange peel, cinnamon and nuts in another bowl and mix well to coat the nuts. Liberally spray a Bundt pan with non-stick cooking spray Pour 1/2 of rhe syrup mixture in the pan and sprinkle 1/2 the brown sugar/nut mixture over it. Arrange the biscuits around the pan in a circle, overlapping each other. Top with remaining syrup mixture and sprinkle remaining brown sugar/nut mixture on top. Bake at 375 for 20-25 minutes. Allow to rest in pan for 1-2 minutes. Invert onto a plate and pull off pieces to serve.
FILLING: Place chicken breasts in a large pan with salted water. Cover and bring to a boil; reduce heat to simmer and cook until chicken is cooked through. Remove chicken from cooking liquid and let sit until it is cool enough to handle. Shred chicken and set aside. Saute chopped onion and poblano peppers in olive oil until soft. Add garlic and cook another couple of minutes. Add drained tomatoes and shredded chicken; stir to combine ingredients. Add salt and pepper to taste. Cover pan and reduce heat to low. Let simmer for at least an hour. SAUCE: In a large saucepan or deep skillet, saute chopped onion and red bell pepper in olive oil until soft. Add garlic and saute another couple of minutes. Place in blender with the cup of enchilada sauce and blend until pureed. Put the crushed tomatoes in the skillet and bring up to a boil. Cook for several minutes, stirring frequently, until liquid is slightly reduced. Add pureed onion mixture back to the skillet and add ground chipotle and salt and pepper to taste. Reduce heat to low and simmer for at least an hour or until ready to assemble enchiladas. TORTILLAS: Shred the cheese and set aside. Pour 1 cup of enchilada sauce into a pieplate or shallow bowl large enough to hold one enchilada. Place a couple of tablespoons of oil or lard into a skillet over medium high heat. Dip a tortilla into the enchilada sauce, coating both sides; fry quickly in the skillet, a few seconds on each side. Remove from skillet; place about 1/3 cup of chicken filling in the middle of the tortilla; roll up and place seam side down in a greased 13 x 9-inch baking dish. Repeat with the remaining tortillas, adding more oil to the skillet as needed. Sprinkle about half of the shredded cheese evenly over the top of the enchiladas, then spoon the sauce evenly over the top. Cover pan with foil and bake at 350°F for about 30 minutes. Remove foil and top with remaining cheese; bake another 10 to 15 minutes or until cheese is bubbly. Just before serving top the enchiladas with sliced black olives, chopped cilantro, and chopped scallions.
Heat oil in large skillet. Add chopped garlic and stir a minute or two. Add sliced mushrooms and stir until garlic begins to turn golden. Add spinach and cannellini. Continue to stir until beans are warm and spinach is wilting. Remove to a plate and season to taste. Serve immediately.
Rinse rice well. Bring to a boil 2 cups of water,salt, lemon juice & rind, bay leaf and parsley. Add rice. Return to a boil, then lower heat and cover. Simmer for 40 minutes or until all water has been absorbed. Turn heat off and let the rice sit , covered and undisturbed for 5 minutes. Add butter or oil and mix gently with a fork.(take bay leaf out).
Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce. Add a splash of oil to a large pot of boiling salted water and cook the spaghetti until just done, not soft. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta. Enjoy!
Make and bake cake as directed. Set aside to cool. Make pudding (make as directed for pies -less milk) and chill for an hour in fridge. After cake has cooled, crumble half of it in bite sized pieces in the bottom of a large, clear serving bowl. Layer 1/2 half of pudding on top of cake. Layer 1 tub of cool whip on top of pudding. Repeat this layering process with the rest of the cake crumbled up, the rest of the pudding, and the other tub of cool whip. Sprinkle with mini chocolate chips. Sit back and enjoy this yummy-to-your-tummy dessert!
Preheat oven to 400*. Blend brown sugar and 2 Tbs softened butter. Evenly pat this mixture into oiled/sprayed muffin cups. Arrange pecan halves on top of this mixture. In a large bowl, mix flour, oats, sugar, baking powder, salt and baking soda. Cut in 1/4 butter into this mixture. Blend egg with buttermilk and stir into flour mixture until just moistened. Spoon batter into muffin cups, on top of pecan pieces. Bake in 400* oven for 15-20 minutes. Take these out of the pan immediately or they will stick.
Combine all ingredients in food processor/blender, and blend until smooth. Pour into chilled cups or glasses. Enjoy!
Process butter, parmesan, rosemary, flour and salt and pepper in a food processor until mixture forms a dough. Turn dough out onto a lightly floured surface. Knead and press into a 15cm disc. Wrap in greaseproof paper. Refrigerate for 1 hour or until firm. Preheat oven to 180°C Line 2 baking trays with baking paper. Roll out dough between 2 sheets of baking paper until 0.5cm thick. Using a 5cm round biscuit cutter, cut rounds from dough. Press unused dough together. Repeat until all dough is used. Bake biscuits for 6 to 8 minutes or until light golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool. Serve.
Brown the ground beef. In a 12 qt pan combine all ingredients and bring to a boil. Cover and reduce heat to med/low. Cook until the beans are tender. I like to serve this is in bowl with plenty of french or italian bread and parmesean cheese on the side.
Mix cream cheese with sugar and lemon juice on med speed until creamy. Fold in Cool Whip. Pour into crust. Refrigerate for about 3 hours. Swirl the caramel syrup on top.
Stir the sugar and 2 tablespoons of the water together in a heavy-bottomed saucepan. Cover and bring to a boil over medium heat. Uncover and continue to cook, swirling the pan but not stirring, until the sugar is a dark golden caramel, 7 to 10 minutes. (It should smell slightly burnt.). Pull pan from the heat and carefully pour the 1/4 cup water into the caramel. Take care; it may spatter a lot. Whisk until smooth and allow to cool. (The burnt caramel can be held for up to 2 weeks at room temperature.) When ready to serve: Put 3 tablespoons of the burnt caramel into 4 mugs or cups and top evenly with the chopped chocolate. Bring the milk to a simmer in a medium pan over medium heat. Pull pan from the heat and add the Goldschlager and rum; pour over the chocolate. Serve El Dorado Hot Chocolates with a spoon to stir the layers together. Cook's Note: Goldschlager is a cinnamon flavored liqueur with small flecks of edible gold.
Preheat oven to 350°. Arrange bread in a single layer on a jelly-roll pan. Bake at 350° for 20 minutes or until toasted. Place bread cubes in a large bowl. Melt butter in a large nonstick skillet over medium-high heat. Add onion and mushrooms to pan; saute 10 minutes or until liquid evaporates and vegetables are tender. Add onion mixture to bread; toss well to combine. Arrange half of bread mixture in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with half of cheese and half of bacon; top with remaining bread mixture, cheese, and bacon. Combine milk and next 4 ingredients (through salt), stirring with a whisk. Pour milk mixture over bread mixture. Cover and refrigerate 8 hours. Preheat oven to 350°. Remove strata from refrigerator; let stand at room temperature for 15 minutes. Bake strata, covered, at 350° for 30 minutes. Uncover and bake an additional 15 minutes or until set. Let stand 10 minutes before serving. Garnish with thyme sprigs, if desired.
Preheat oven to 350 degrees F. Mix lemom pepper seasoning and cayenne pepper into softened butter until well combined. Season chicken with salt. Rub butter mixture all over chicken, placing some under the skin. Bake at 350 degrees F for about 50 minutes or until juices run clear.
Mix cinnamon and sugar. Rim the martini glass with cinnamon sugar. Shake vodka and pumpkin liqueur over ice. Strain into the glass.
In a large heavy saucepan,over medium heat, melt 2 table spoons of the butter. Add garlic, shallots, leek, thyme, lemon zest, and bay leaf. Saute until the shallots and leek are translucent, about 3 minutes. Add the mussels to the pan, discarding any that do not close to the touch, and pour the vermouth or white wine over them. Cover and raise the heat to high. Cook, shaking the pan with one hand and holding the lid on with the other, until the mussels have opened, 4-5 minutes. Discard any mussels that do not open. Discard the bay leaf. Turn off the heat and add the remaining 2 tablespoons of butter to the liquid in the pan. Shake the pan gently until the butter melts. Stir in the lemon juice and sprinkle generously with pepper. Sprinkle the parsley over the mussels and shake the pan again. When serving, divide the mussels over 4 warmed deep soup bowls. Pour the pan liquid over the mussels, dividing it equally among the bowls, and serve immediately with the toasted bread for dipping into the liquid.
Heat oven to 425°. In a medium pot, boil stock, chicken, jalapeno and garlic 15 minutes or until chicken is cooked through. Strain chicken, run cold water over it and shred into a bowl. Mix in salsa and set aside. In a separate bowl, combine cheddar, 1/4 cup Monterey Jack, cilantro and olives; set aside. In a large pot over medium heat, combine enchilada sauces and add Mexican hot sauce and cayenne to taste. Stir until simmering. Set aside. Coat an 11" x 13" casserole pan with nonstick spray. Microwave tortillas 20 seconds. Place small handfuls of cheese mixture and chicken in center of each tortilla, roll up and place in pan, seam side down. Sprinkle with remaining cheese mixture. Ladle on sauce, then add remaining 1/4 cup Monterey Jack. Bake 20 minutes. Serve with remaining sauce on the side.
Place all in a blender or food processor. Blend 30 seconds or until smooth. Pour into 2 glasses and enjoy.
Preheat oven to 375 degrees F. Combine raisins and water in saucepan. Bring to a boil, reduce heat to simmer, and cook until all of the water has been absorped. Sift together flour, bakng powder, soda and salt. Set aside. Cream shortening and sugar together in mixer, then add eggs and vanilla and cream all together. Add flour mixture and combine just until dough comes together. Add raisins and incorporate well. Combine sugar, cinnamon and nutmeg in a small bowl. Form cookie mix into balls the size of walnuts. Roll dough through sugar mix, place on cookie sheet about 2-inches apart, and flatten slightly with the bottom of a glass. Bake for 9-10 minutes, until slightly golden.
Wipe chicken thoroughly. Heat olive oil and slowly brown chicken in a deep eathernware casserole. Fry chicken only until golden and do not allow it to form a crust. Pour over the fried chicken the following marinade: wine, vinegar, bay leaves, garlic cloves, pepper grains, lemon and orange, scliced, peel and all, and salt to taste. Simmer chicken in marinade for 1 hour or until joints move easily. Keep covered with liquid at all times, adding wine and vinegar in the same proportions (4 to 1) as needed. When cooked, store chicken covered with marinade in an earthenware container in a cool place. Serve cold in sauce, surrounded by fluted slices of fresh orange and lemon.
Place ingredients in a greased slow cooker. Cover and cook on LOW heat for 8-10 hours. Shred pork with a fork. Keep lid off after shredding for about 15 minutes so juice will thicken. Use meat in burritos, tacos, or salads. If freezing, keep juice and freeze with meat.
In greased 2 qt casserole, layer half the yams and half the apples. Mix brown sugar and spices together. Sprinkle half over yams and apples. Dot with half the butter. Repeat layers. Cover and bake at 375* for 15 minutes. Uncover, baste with the juices,and bake 15 minutes more.
Lay out steaks and generously sprinkle with rib rub. Give the meat a quick rub. Make sure you do both sides! Stack the steaks up and wrap tightly with plastic wrap. Refrigerate for at least 2 hours. Anything longer than 8 hours and you're just prolonging your own hunger ;). Heat a (gas) grill to medium-high or equivalent. Grill steaks over direct heat for about 3 minutes on each side. These are kind of hard to overcook due to the fat content so don't be too scared of drying them out. Pour BBQ sauce in a shallow dish and dredge steaks in the sauce. Return steaks to grill over lower, indirect heat for 3-5 minutes per side or until they are carmelized to your taste. Remove from grill and let rest a few minutes and serve. If you've got any rolls, feel free to toss them across the room! Enjoy!
In a small pan or saucepan heat butter over medium heat and saute the onion and garlic until tender. Stir in the cream and Port and heat gently. Pour over cooked chicken. Sprinkle with finely chopped parsley if desired.
Cover the potatoes with water in a pot. Add the salt and cook at medium heat for 30 min. Drain the potatoes and let cool. Thinly slice potatoes. Preheat oven to 350. Melt the butter and oil over medium heat. Saute the bell pepper, onions, and garlic until they become soft. Add the pimientos, jalapenos, and jalapeno liquid. Sprinkle with flour and stir. Slowly add milk, stirring constantly. Let thicken, while stirring. Remove from heat and mix in the cheese. Layer the potatoes and sauce in greased baking dish. Sprinkle with a little paprika if desired. Cover with foil and bake for about an hour.
Pierce membranes of giblets and place in a 1 quart casserole with water, onions,& celery. Cover& microwave on medium (50%) for 45-50 minutes or until giblets are tender. Reserve liquid. Chop giblets and set aside. Pour drippings from roasted turkey into a 4 cup microwave safe measure and microwave on high (100%) for 1 to 2 minutes, or till hot. Stir in flour, salt, and pepper until smooth. Gradually, blend in reserved giblet broth and cover. Microwave on high for 3 to 4 minutes, stirring occasionally to prevent lumps. Add chopped giblets and microwave on high (100%) for 1-2 minutes or until thickened.
Heat Cast Iron skillet over grill until hot. Add 3/4 stick of butter to skillet and allow to melt. Chop onion. Smash and mince garlic. Quarter the Sea Scallops. Cut up shrimp. Add chopped onion and garlic to pan and allow to warm. Add shrimp, scallops, and crab meat to pan and turn over. Add chopped parsley, salt, pepper and lemon juice and turn over. Break Ritz crackers into large pieces and add to stuffing mixture. Turn contents in pan and allow to warm for 1 - 2 minutes, DO NOT COOK THE STUFFING. Remove stuffing mixture from grill. Bring Grill to 350 - 375 degrees and melt remaining butter. Split Live lobster in two place on baking sheet. Remove intestinal tract, tomalley, and roe. Crack the claws. Add 1/2 of the prepared stuffing mixture to each empty lobster body. Add butter to each half. Place into pre-heated grill and bake for 20 - 30 minutes. Remove from grill and add additional butter if desired to each half.
Bring the water and stock to the boil, add sachets cook according to packet instructions. (Mine is 2 minutes) Cut sachets open and pour couscous into a large bowl, fluff with fork. Add juice, rind, pesto and chopped sun-dried tomatoes, stir gently to combine. Add a little oil to a fry pan, rub 1 tablespoon of pesto over each breast, cook chicken on both sides until browned and cooked through. Toss rocket gently into couscous. To Serve: place couscous on a plate top with sliced pesto chicken.
Prepare yogurt cheese: Spoon 1 1/2 cups yogurt into a strainer or sieve lined with cheesecloth or coffee filter. Place a bowl under strainer to catch liquid (whey). Cover and refrigerate 12 hours. Discard liquid. Preheat oven 350°F. Prepare topping: In medium bowl, whisk together yogurt cheese, confectioner's sugar and 1 egg until well blended. Stir in chocolate chips. Set aside. In large bowl, combine flour, granulated sugar, cocoa and coffee granules. In a separate medium bowl, combine remaining 3/4 cup yogurt, oil, remaining egg and vanilla. Mix well. Pour over dry ingredients and mix on low speed in electric mixer until just combined or ingredients are moistened. Spray 12-cup muffin tin with non-stick cooking spray or line with foil muffin cups. Spoon batter evenly into muffin cups. Make a slight indentation in each. Spoon yogurt mixture over batter, dividing evenly (It makes a tad too much topping -- I just divided it as well as I could and licked/pitched the rest :)). Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool on rack for 5 minutes, then remove from tins to completely cool.
Preheat oven to 400 degrees. Mix all of the ingredients except 1 cup bread crumbs. Shape mixture into 8 balls. Flatten croquettes to 3/4 inch thick. Roll croquettes in remaining bread crumbs. Place on non-stick pan and bake for 20 minutes turning once.
In a large skillet heat oil and cook onion on medium heat until transparent. Add sliced mushrooms, salt and pepper and cook until soft about 4 minutes. Set a side. In a medium saucepan melt butter add flour and cook until start to change in color. Add water, heavy cream and whisk well to prevent lumps. Add vegetable cube bujon and bring it to the boil. Add mushrooms. Reduce heat and let it simmer for 10 minutes. Stirring occasionally. Season with salt and pepper if need it. You can also use milk instead heavy cream and water.
Mix first 9 ingredients together in a bowl. Put bacon drippings in a 9x9 in glass pan or a iron skillet. Heat in oven until drippings cover bottom of pan. pour batter into pan and bake at 400 degrees for 20-25 minutes.
Boil about 8 cups water. Add 3 family (large) size tea bags and steep for 3-5 minutes. You can also use 8 small regular sized tea bags. Mix concentrated hot tea with 1 3/4 cup sugar and stir well in tea pitcher. Add cold water until pitcher is full and stir to combine. Serve over ice with a garnish of lemon or raspberry. *Tip pour some in an ice cube tray and freeze. Keep the pitcher cold in the refrigerator and serve with tea ice cubes to prevent your tea from getting watery on a hot day. :).