HumbleIntelligence/food-ner-1-Million huggingface dataset:
Warm skillet with olive oil to medium high heat. Add butter until melted. Sprinkle roast with salt and pepper and brown on all sides. Remove from pan and set on plate. Carmelize onions and garlic in the skillet then deglaze pan with red wine. Put bouillon on bottom of crock pot, and pour stock from skillet on top, including onions and garlic. Place meat on top. Sprinkle parsley and Italian seasoning over meat, toss in carrots and potatoes. Cook for 1 hour on high then reduce to medium high for 3 to 5 hours. Remove roast and veggies to serving platter. Pan Gravy: In saucepan melt butter, then whisk in flour and cook until slightly browned. Whisk in ladles filled with crock pot juices until desired thickness. Add salt and pepper if needed. Spoon over roast and serve remaining gravy at table.
Trim crusts from bread; cut slices in half. Grease a 13 x 9 x 2 inches baking pan (or slightly larger) and layer as follows: Cover bottom of pan with one-half of bread, one-half of ham and one-half of each of the cheeses. Repeat layers. Combine eggs, milk, and seasonings. Pour over layers; refrigerate overnight. Remove from refrigerator 30 minutes before baking. Combine topping ingredients; sprinkle over casserole. Bake 375 for 45-55 minutes (cover loosely with foil to prevent top from over browning). Let stand 10-15 minutes before cutting into squares.
Cook sugar in a heavy aluminum or iron pot and stir until it liquefies. Mix the shredded coconut in with the sugar and stir until well blended. Stir occasionally until liquid reddens. Add molasses, dried orange peel and ginger. Stir to blend and when the mixture starts to rise and fall, stir briskly and keep stirring until it leaves the side of the pot. Remove from the heat and drop by table spoon onto a lightly greased tray or dish. Shape into balls (about the size of table tennis balls). Remove when firm and store in airtight containers. * Serving size is a wild guess as I don't remember how much this recipe produces! Same with cooking time.
preheat oven to 350 and spray bundt or pound cake pan with Pam. in a medium bowl whisk flour, cinnamon, salt, baking powder and baking soda together. In a large bowl, melt butter in microwave, add in egg, egg whites, sugar, splenda and butter milk; whisk until smooth. Add dry ingredient to wet and mixed until just combined. Fold in apples. spoon mixture into pan bake 1 hour or until toothpick comes out clean.
Put bacon and onion into a pot and saute together until onion is clear and limp. Add next 6 ingredients. Bring to a boil. Cover and simmer until potato is cooked.
Take the grits after they have cooled and mix in the Parmesan Cheese and garlic powder. Add some cayenne pepper if you like things hot! Spread the mixture on a large baking sheet. Place in the refrigerator to cool for 30 minutes. Take a large biscuit or cookie cutter (you can use shaped ones for the holidays!) and cut out the grit mix. Place 1 tbsp salt, 1 tbsp pepper, and 1/2 cup all purpose flour in a small bowl and mix well. Pour onto a plate and press the grit cakes into the flour to coat both sides. In a skillet over medium heat add the oil to cover the bottom. When the oil is hot but not smoking, drop in the grit cakes, browning both sides. Remove and reserve. Cook the country ham or Canadian bacon in another skillet, just until browned. Remove and place on a paper towel to absorb the grease. Leave 1/2 cup grease in the skillet for the tomato gravy. (You can use bacon grease instead). Heat the ham or bacon grease over medium high heat. Add 2 tbsp all purpose flour and stir until well mixed, about 1 minute. Add 1 cup milk and stir until it boils. Add the tomatoes and return to a boil. Add the salt and pepper to taste. If it is too thick, add some water and stir. Meanwhile, fry your eggs in the skillet you cooked the grit cakes inches To assemble, place two cooked grit cakes on a plate. Place a slice of ham or canadian bacon on top of each grit cake. Place a gried egg on top of the ham or canadian bacon. Ladle the tomato gravy over the top and enjoy.
Mix 1/4 cup olive oil, taco seasoning mix and lime juice in a medium bowl. Add the chicken, toss to coat and marinate in refrigerator for at least 15 minutes or up to 3 days. After the chicken have marinated, heat a skillet or griddle and coat with 1 teaspoon of oil. Cook the chicken for 5 minutes per side, remove and allow to rest for 5 minutes before cutting into strips or bite-sized squares. To the skillet add the other teaspoon of oil, the onions and peppers to the pan and cook for 2 -5 minutes. Wash rice in a large bowl under cold water for 2-5 minutes until the water runs clear. Allow to soak for at least 5 minutes. Boil water in a large sauce pan, pour in rice and let simmer on low heat for 10 minutes or until the rice has absorbed the water and is soft. Remove from heat and add butter. Cover and set aside. When the butter has melted, toss the rice with minced cilantro, salt and lime juice. To serve, layer ingredients in small individual bowls as follows: rice, beans, corn, tomatoes, chicken, onions and peppers, avocado, cheddar, sour cream, jalapeno and chopped green onions.
Preheat oven to 400 degrees Fahrenheit. Brush bell peppers with 2 Tablespoons oil; arrange on a baking sheet in single layer. Roast until peppers are tender and begin to brown, turning occasionally, about 35 minutes. Cool peppers for 10 minutes. Peel, seed and slice peppers. Heat 4 Tablespoons olive oil in large skillet over medium-high heat. Add plum tomatoes and garlic. Saute until tomatoes soften, about 5 minutes. Add sliced peppers to skillet; saute about 3 minutes. Add cilantro and vinegar. Season with salt and pepper. Serve at room temperature.
In food processor bowl, add 1/2 cup tomato and next 4 ingredients. Process until smooth. Pour mixture into a medium bowl; stir in 1 1/2 cups tomato and next 5 ingredients; set aside. Cut whole kernels from ears or corn to measure 2 cups. Combine corn, lettuce and watercress in a large bowl; toss well. Add tomato mixture, and toss gently to coat. Divide evenly among 4 serving plates; top each with lobster.
Grate peel from 1 lime. Squeeze juice from both to measure about 1/3 cup. In a small bowl, stir juice with peel, honey, Dijon& salt until smooth. Preheat BBQ& oil grill. Brush salmon with sauce. Grill, basting often, until a knife tip inserted into centre feels warm (about 5 mins per side).
Heat Olive oil in medium skillet over medium heat. Add garlic, cook 2-3 minutes. Add 1/2 stick of butter, melt completely. Add noodles and toss with salt and pepper to taste. (You may want to add more butter according to your preferences!
Preheat oven to 350 degrees. Brown hamburger with onion, salt, pepper and brown sugar. Drain meat. Add tomato soup to meat. Put meat in casserole dish. Put all cheese on meat. Cook egg noodles. Add cream of chicken soup to noodles. Put noodle mix on top of cheese. Cook in oven for a half an hour.
Cook spaghetti according to package directions. In a large skillet, brown beef, onion, and garlic. Drain fat. Add spaghetti sauce and heat through. Meanwhile, combine cottage cheese, 2 cups mozzarella, and 1/4 cup parmesan. In a 9x13 casserole dish sprayed with nonstick cooking spray, layer 1 cup of meat mixture, half the spaghetti, half the cheese, and half the remaining meat mixture. Repeat layers. Dish will be very full. Cover with foil and bake at 375°F for 45 minutes. Uncover and add remaining cheeses. Bake an addition 10 minutes. Allow to stand 10 minutes before serving.
Wash and peel cucumbers. Cut cucumbers into very thin slices and place in medium bowl, salt lightly, and let stand for 15 minutes. Pour off all liquid from cucumbers. In a small bowl mix together the water, vinegar, sugar and pepper. Thinly sliced vidalia or walla walla onions can be placed in the salad also according to taste and this is optional. Pour mixture over the cucumbers and place in the refrigerator for one hour or until chilled. Drain off liquid again or serve with a slotted spoon.
Cook broccoli until tender, drain. Preheat oven to 350F Grease 2 qt baking dish In a medium saucepan melt butter Stir in flour to make a roux. Whisk in milk Cook and stir until mixture thickens. Lower heat slightly. Stir in cheese and sour cream, until cheese is melted. Mix ham and cooked vegetables together and spread into baking dish Pour sauce over this Combine bread crumbs and 1 tablespoon melted butter. Sprinkle on top of casserole. Bake uncovered in a 350 degree oven for 40 minutes.
Melt butter in a large soup pot. Add flour and quickly stir for about 1-2 mins until the flour is somewhat "cooked". Add the milk, salt and broth and whir with a hand blender til smooth. Add to the pot the herbes de provence, bay leaves, celery seed, garlic powder, lemon pepper, and black pepper. Simmer until beginning to thicken and add in the cream cheese, cut into cubes. Stir until smooth. Stir in the water and egg noodles, and cook for about 8 - 10 mins, until the noodles are tender. Stir in the parmesan and turkey.
In a skillet, cook bacon until crisp. Cool, crumble and set aside. Drain all the bacon grease from the skillet except 2 tablespoons. Saute the onions and green pepper in the bacon grease until the onion is translucent. Add the tomatoes to the onions and peppers. Simmer for 1 hour. Add the cooked grits to the tomato mixture. Top with the reserved crumbled bacon.
Heat oil in large skillet on medium-high heat and add vegetables. Cook and stir until crisp tender. Stir in vinegar and salad dressing mix and cook until heated through, stirring occasionally. Adjust seasoning as necessary by adding salt and pepper.
Put pizza stone on oven floor if using a gas oven; on the lowest rack if using electric oven (remove all other racks in either case). Preheat oven to highest temperature (500). Allow about 1 hour to preheat the stone. Prepare the Topping: Combine tomatoes, salt and 2 tablespoons oil in a 10-inch heavy skillet and bring to a simmer over moderate heat. Simmer stirring occasionally, until thickened and reduced to about 1 cup (10-15 minutes). Tranfers to bowl to cool. Toss together mozzarella and remaining 1 tablespoon oil. Shape the dough: See Recipe #236785. Assemble and bake the pizza: Sprinkle baker's peel with 1 tablespoon cornmeal. Carefully slide dough onto peel, then jerk peel once or twice: If dough sticks, lift it and sprinkle a little more cornmeal underneath. Optional: rub slit clove of garlic over dough. Spread tomato sauce evenly over dough, leaving 1/2 inch border and top sauce with mozzarella. Line up far edge of peel with far edge of stone and tilt peel, jerking it gently to start pizza moving. When edge of pizza touches stone, quickly pull back peel to transfer pizza to stone (do not pull pizza back). Bake until crust is golden brown and cheese is melted and bubbling, about 8 minutes. Slide peel under pizza to remove from oven, then scatter basil leaves on top.
Heat oven to 400°F In large skillet, heat oil over medium heat. Cook bell pepper in oil, stirring occasionally, until crisp-tender. Stir in chicken, salsa and water. Cook 1 to 2 minutes, stirring occasionally, until bubbly. Pour into ungreased 1 1/2-quart casserole; set aside. In small bowl, stir together remaining ingredients and pour over chicken mixture; carefully spread almost to edge of casserole. Bake uncovered about 30 minutes or until light golden brown.
Shell and devein prawns (leave tails intact if you prefer, we don't). Into a medium bowl combine prawns, scallops, oil and garlic. Cook seafood on a heated oiled grill plate (or grill on the barbecue) until changed in colour, remove and keep warm. Boil, steam or microwave asparagus and sugar snap peas, separately until tender; drain and cover to keep warm. Simmer juice and wine in a small saucepan, uncovered, about 1 minute or until reduced by half. Add cream and bring to the boil, reduce the heat and simmer uncovered for 2 minutes. Add seafood and simmer uncovered until hot. Serve seafood with vegetables and garnish with the parsley.
Sort through beans, removing any debris or stones. Rinse briefly and add beans to a 5-qt or larger slow cooker. Add 1 tsp salt. Add all remaining ingredients to slow cooker. Cover and cook on low for 8 hours. Mash 1/4 - 1/3 beans and vegetables (use a potato masher, food mill or blender - don't use an immersion blender, which will grind up the sausage with it) and stir in well. Taste and add additional salt by 1/4 tsp until it tastes good to you. Serve hot with crusty bread.
Sprinkle chicken on both sides with 3/4 teaspoon paprika, then salt and pepper. Melt 1 tablespoon butter in medium nonstick skillet over medium-high heat. Add chicken and saute until cooked through, about 4 minutes per side. Transfer chicken to plate. Add remaining 1/2 tablespoon butter and onion to skillet. Reduce heat to medium. Cover and cook 5 minutes. Mix in 3/4 teaspoon paprika, then wine and cream. Boil until sauce thickens slightly, about 2 minutes. Return chicken and any juices to skillet; simmer to rewarm, about 1 minute. Season with salt and pepper and serve.
In a big skillet, heat the oil and onion over medium heat; cook until softened, 3-4 minutes. Add in the garlic; cook another minute; add in the sausage and cook, stirring occasionally to break up, until it loses its pink color, 5-7 minutes. Add in the tomatoes; cook until slightly thickened, 5-7 minutes. Stir in the beans; season to taste with salt. Meanwhile, bring 4 quarts of water to a boil in a big pot. Add in 1 tablespoon salt and pasta to the boiling water; cook until al dente. Drain pasta and return it to the cooking pot; stir in the bean sauce, basil, and cheese. Divide among 4 pasta bowls and serve.
Heat oven to 350. In a bowl beat butter, until creamy. Beat in sugars until light and fluffly.Beat in egg 1 at a time, then the milk, vanilla, and potatoes (batter might look curdled). In separate bowl, have your child whisk together flour, baking soda, salt, and spices. Beat together wet and dry mixture till combined. Grease muffin tin and fill halfway with batter. Sprinkle with cinnamon sugar. Bake 18 mniutes (14 minutes for mini muffins), until a toothpick comes out clean.
Dip chicken in melted butter. Roll chicken in frosted flakes, garlic and pepper. Place pieces of chicken skin side up not touching on a greased cookie sheet. Sprinkle with remaining butter and crumbs. Bake at 350 degrees about 1 hour or until done.
Slice 1/2 inch of the top of each garlic bulb to expose individual cloves. Place in a baking dish and drizzle with olive oil. Sprinkle with thyme, oregano, salt and pepper. Cover loosely with foil. Bake at 350 for about 40 minutes or until very tender.
Using a sharp knife, carefully cut down each side of the central bone of the Monkfish to leave 2 fillets. Wash and dry the fillets. Lay the proscuitto or bacon slices widthwise on a clean work surface so that they overlap slightly. Lay the fish fillets lengthwise on top of the ham or bacon so that the two cut sides face up. Mix together the chopped herbs and lemon rind. Season well. Pack this mixture onto the cut surface of one of the Monkfish fillet. Press the 2 fillets together and wrap tightly with the ham or bacon. secure with string or toothpicks. Heat the olive oil in a large ovenproof frying pan and place the fish in the pan, seam side down first, and brown the wrapped Monkfish tail all over. Cook in a preheated oven at 400F for 25 min until golden brown and the fish is tender. Remove from the oven and allow to rest for 10 min before slicing thickly. Serve with shredded stir-fried vegetables and potatoes.
In rice cooker saute frozen veg, garlic and chopped onion in the butter for a minute or 2 Add uncooked rice, stir, saute for another minute Add chicken stock, turn rice cooker to rice setting. When rice setting is finished, let rice steam on warm for a further 10 min then fluff rice with a wooden spoon.
Bring the peas, water, and bay leaf to a boil, then simmer until the peas are completely soft, about 45 minutes. Remove bay leaf, press peas through a sieve and return the puree to the soup pot. Melt butter and olive oil in a skillet over medium heat. Add onions and cook until soft. Add carrot, celery, garlic, salt, and ground cumin, and cook 10 minutes. Add the vegetables to the pea puree and simmer until they are soft. (Rinse out the skillet with a small amount of water, then add the water to the soup.) Add lemon peel and juice to taste. Check for salt and cumin and add more of each if desired. Finish with black pepper to taste and serve sprinkled with paprika and garnished with fresh herbs.
Combine the flour, salt, egg and 1/2 cup each of milk and water and blend with hand mixer. Keep adding the remaining milk and water until you get a batter that's a bit thinner than sour cream. I've included some pictures to get an idea, but it should be pretty runny. Heat a frying pan (approx. 9" diameter) over high heat and spray with non-stick spray (or coat with oil that can withstand high temperatures). Pour about one and a quarter soup ladle on the center of the hot, greased pan. Tilt the pan immediately to spread the batter around. Remember, the batter may look really thin in spots, but that's ok, it'll still flip once it's cooked through (this is where I always went wrong because it seemed too thin and I panicked, but if it gets too thick it won't set properly). Let cook for a few minutes, depending on how hot the pan is this could take from 1-3 minutes. You can tell when it's ready to flip when 1) the crepe slides around when you move the pan and 2) you don't see anymore soft or uncooked areas in the top of the crepe. They're pretty thin so you can literally see the runny sections firm up! Flip the crepe over and cook for 30seconds - 1 minutes then slide onto a plate. If folding with any mixture, place mixture on half of crepe, fold over then fold over again so you get a quarter triangle. Depending on the filling, they can be served immediately or if using cheese filling (described in the intro, adjust ingredients to your personal preference), fry them up in a bit of butter to get the outside crispy and melt the cheese a bit. For jam or apple sauce, we just roll them up and top with sour cream and/or sugar.
Saute the onions in butter in Dutch oven over medium heat stirring often for 15 to 20 minutes or until the onions are golden. stir in the flour cook for 1 minute. Add the water and the next 8 ingredients. Bring to boil; reduce heat and simmer partially covered for 30 minutes. Discard the bay leaves; ladle the soup into 4 oven-proof soup bowls. Place the bowls on a baking sheet. Add 2 bread slices to each bowl with 2 slices of cheese. Broil 5 1/2 inches from heat 4 minutes or until cheese is bubbly. Serve at once.
coat sides and bottom of prepared can with softened margarine.coat with crumbs of your choice.press firmly and chill while preparing batter. BATTER: soften gelatin in warm water for 5 minutes.stir to completely dissolve. Add sour cream, cream cheese, and sugar, mix well.add remaining ingredients and pour equal amounts into prepared cans. Chill till firm. Run smooth knife around inside edges of can to invert onto saucer. Invert onto dessert plate crumb side down. Add desired topping.I like glazed blueberries, with white chocolate curls -- .
combine all ingredients in a medium bowl. Mix well. Put into an airtight container. Label and store in a cool, dry place. Add 2-3 tsps of Russian Refresher Mix to 1 cup of hot water. Stir to dissolve.
Put caramels, margarine, and sweetened condensed milk into a saucepan and cook on low heat, stirring constantly until melted together. Remove from heat. Dip frozen marshmallows into the mixture, then immediately roll in Rice Krispies. Let them cool on wax paper. Store them in the refrigerator. Enjoy!
Put the yogurt in a medium nonreactive bowl. Halve the cucumber lengthwise and scoop out the seeds. On the large holes of a box grater, grate the cucumber into the bowl of yogurt. Add the dill, salt, and cumin and stir well to combine. Refrigerate the sauce for at least 15 minutes for the flavors to combine. Serve cold. You can also add some halved cherry tomatoes for a colorful, quick salad.
In a large skillet sprayed with butter flavored cooking spray, brown potatoes and ham for about 10 minutes, stirring occassionally. Add eggs and lemon pepper. Mix well to combine. Stir in sour cream. Lower heat and continue cooking until eggs are set, stirring occasionally.
Mix steak sauce, mustard, honey and soy sauce. Place steak in nonmetal dish or plastic bag; add steak sauce mixture, turning to coat both sides. Cover; refrigerate several hours or overnight, turning occasionally. Remove steak from marinade, discard marinade. Grill or broil steak until desired doneness. Note: Prep time does not include marinating time.
in large saucepan, heat oil over low heat, cook onions, celery and ginger until tender, about 4 minutes. add curry paste cook stirring for 1 minute. add potatoes, apples and stock, bring to a boil, cover, reduce heat and simmer until vegetables are tender, about 25 minutes. add coconut milk, heat through, about 5 minutes. in batches, transfer to blender or food processor, or use immersion blender puree. season with salt and pepper. to serve stir in lime juice, garnish with coriander. Make Ahead Directions:. refrigerate until cool, refrigerate in airtight container for up to 2 days or freeze for up to 3 weeks. Thaw in refrigerator for 24 hours, reheat gently.
Preheat oven to 350F degrees. Set aside half of the cheese. Mix the remaining cheese with the remainder of the ingredients. Spread mixture into an 8x8 or 9x9 baking dish. Top with remaining cheese. Bake for 30 minutes.
Mix the cream cheese, splenda or sugar, and the ranch seasoning together in a bowl. Spread the cream cheese mixture thinly over one tortilla and them place one slice of deli meat on top of the cheese covered tortilla. Roll the tortilla up into a log and set aside. Cover a second tortilla with the cheese mixture and meat and then place the first roll onto the second one and roll one inside the other to make a larger roll. This recipe should make 5 complete rolls using 10 tortillas. Place the 5 completed rolls into a plastic bag in the refrigerator for at least 6 hours, overnight is better. The tortillas need time to soften by pulling some of the moisture out of the cream cheese spread. Remove the roll ups from the refrigerator, cut off the uneven ends, these are for the cook. Slice the rolls into pieces and lay them flat on a serving tray and serve immediately.
Add all ingredients, except shrimp, and stir well. Cook on low for 6-8 hours (or on high for 3-4 hours). If shrimp is uncooked, add to crock pot for last hour (low) or last 1/2 hour (high). If shrimp is cooked, add to crock pot for last 15 mins of cooking time.
Defrost spinach by cooking in microwave on high for 6 minutes. Drain spinach then wrap in a kitchen towel and squeeze out as much water as possible. Place the spinach in bowl along with the rest of the ingredients. Mix well. Place roughly 1/3 cup in each tortilla (depends on size, I think I used 6 inch) and roll up. Place in glass baking dish and bake, covered til heated through OR microwave til hot. To freeze, wrap each individually in foil then place with others in freezer bag.
Over low heat melt Toblerone bars with cream until chocolate is melted. In a separate bowl cream butter until fluffy. Add confectioner sugar until mixture is fluffy. Pour chocolate mixture in sugar/butter until well blended. If mixture is too soft, add more confectioners sugar. This makes enough frosting for a 8 inch layer cake.
Whisk the olive oil and the flour together in a saucepan over medium heat. Continue to whisk for about a minute until the mixture starts to froth. Remove from the heat, whisk for a couple of minutes, then pour in the cold milk, while continuing to whisk. Now whisk in the yogurt. Set the saucepan over the heat and, whisking, bring to a boil to thicken. The mixture may look curdled, but don't worry about it, it'll smooth out once it is boiled and thickened. Stir in the grated Gruyere cheese; add in the salt to taste, and the pepper.