HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all sauce ingredients and cook on medium heat until sugar is dissolved, stirring frequently. Set aside. Slice apples lengthwise and toss with lemon juice. Slice baked sweet potatoes. Spray 9x13x2-inch casserole with non-stick cooking spray. Arrange apples and sweet potatoes in layers in casserole. If using pecans, sprinkle them on top. Pour sauce over casserole. ***If making ahead, refrigerate at this point. Add 10 minutes to cooking time below. Bake at 350 degrees, uncovered, in middle of oven, basting occasionally, for about 30-45 minutes or until apples are tender and sweet potatoes are hot. VARIATION: If using marshmallows, add them on top of casserole during last 15 minutes of baking.
In a large bowl, combine sour cream, mayonnaise, parsley, shrimp, 1 cup Parmesan cheese, Dijon mustard and Ranch mix. Mix well to combine. Transfer mixture to a baking dish or ovenproof crock pot. Sprinkle the top with remaining 2 tablespoons Parmesan cheese. Bake 30 minutes until top is golden brown and dip is bubbly.
Pare sweet potatoes and slice. Cut apples without peeling in thick slices. Place the sliced potatoes in a greased baking dish and sprinkle with half the salt. Add the sliced apples, sugar and cinnamon. Arrange the pork chops on the apples, and season with remaining salt, pepper and sage. Add hot water and bake in a moderate oven (350° F.) for about 1 hour, or until chops and potatoes are seasoned to taste, and are well done.
Drain canned corn. Dice peppers and green onion. Put in a large bowl and add mayonaise , you could increase this to 1 cup and cheese. Just before serving add the Fritos. The recipe calls for chili cheese Fritos.
Using a spoon, remove yolks from whites of eggs carefully. place whites onto serving platter and set aside. Place the yolks in a small bowl. Mix in ham (make sure it is finely chopped), cream cheese, mayo, & mustard. Season with cayenne, paprika, and salt. Add enough green food coloring to get a good green color. Mix well. (NOTE: Begin with 1 Tbsp of mayo, then after everything is mixes, add more if needed to get the right consistency). Fill a pastry bag with a large star tip with the yolk mixture. (or use the corner of a filled Ziploc bag). Fill just the hole of the whites with the yolk mixture. (do not cover the pointed end of the whites). Place the olive halves (cut side up) into the center of the yolks, pushing down gently to set the eyes inches. place some hot sauce in the tip of a plastic sandwich bag. Cut off a very tine portion of the tip of the bag so the hot sauce will come out like ink on a pen. (NOTE: You could also try using toothpicks to 'drag' a wiggly line for veins). Holding the bag like a pastry bag, begin where the yolk filling is close to the olive and gently squeeze out 3-4 squiggly lines, out towards the tip of the whites. (to resemble blood shot eyes). Repeat for remaining deviled eggs. If you don't have pimentos, you can place a drop of hot sauce in the center of the olive.
Butter two 15x10 cookie sheets. Cook sugar,syrup,water,butter and salt in a heavy saucepan oven medium heat, stirring often, watching to see that it does not burn. Cook to 275 degrees until syrup turns a clear, golden brown. Remove from heat just when it turns that rich golden color, but does not begin to burn. Remove from heat and immediately add mixed nuts and baking soda. Pour onto 1 large cookie sheets, spread with forks to pull candy to cover pan or if you're lazy (like me) turn the pan to allow the gooey mess to travel across the pan. Allow to cool and crack. If you're in a hurry ( like me) you can put the cookie sheet in the frig for a few minutes. Immediately join Weight Watchers. LOL.
Preheat oven to 350 degrees. Cream butter and sugar in a large bowl with electric mixer at low to medium speed until light. Gradually add flour until combined. Stir in chips by hand. IF dough seems dry or crumbly, it will stick together when shaped in your hands. Using the palms of your hands roll well rounded teaspoonfuls of dough into 1 inch balls. Place on a ungreased cookie sheets and bake for 12-15 minutes. Cookies will be pale. Let stand on cookie sheet for 2 minutes before removing and dusting with powdered sugar.
In a skillet, over medium heat, sautee onion until slightly translucent. Use cooking spray if desired. Add ground beef or turkey, add salt and pepper. Cook until no longer pink. In the mean time: In your 2 cup measuring vessel, combine ketchup, vinegar, mustard, brown sugar. Stir into meat once it is fully cooked. Simmer 15-20 minutes. Serve hot on soft rolls or buns. Note: you may use 3/4 cup ketchup and 1/4 cup of your favorite BBQ sauce for added zing.
Grill preparation: Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees. Try to let it rest before slicing. Oven preparation: Preheat oven to 400 degrees. Heat canola oil in a large, heavy saute pan over medium-high heat. Working in batches if necessary, add pork, and brown all over, about 4 minutes. Transfer pan to oven. Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes. Transfer pork to a cutting board, and try to let it rest 10 minutes before slicing.
Place chicken in slow cooker. Season with salt and pepper. Combine wine and soup. Pour over chicken. Top with mushrooms. Cover. Cook on low 7-9 hours.
In a large bowl, beat eggs until light and lemon colored. Add flour, baking powder, salt, cottage cheese, jack cheese, and the 1/2 C. butter; mix until smooth. Stir in chiles. Pour egg mixture into a well-buttered 9x13-inch baking dish. Bake, uncovered, in a 350 oven for about 35 minutes or until top is browned and center appears firm. Serve immediately.
Put pasta on to boil. While the pasta is cooking, melt the first lot of butter and saute mushrooms, garlic and proscuitto (or ham). Remove from pan, keep warm. Melt second lot of butter. Add flour and cook 1 minute, stirring constantly. Stir in stock and milk and cook, stirring frequently, until sauce thickens. Add the mushrooms, proscuitto and cheese. Stir until cheese is melted. Add the pesto, salt and pepper. Toss hot pasta with sauce and serve immediately.
Blend all four ingredients together in a mixing bowl. Spread mixture in a pie pan and garnish top with a few whole slices of pepperoni. Bake at 350 degrees for about 45 minutes or until hot. Serve warm with tortilla chips.
Cook and drain the noodles and place is butter 9x13" casserole. saute onion and mushrooms in the butter or margarine, remove from skillet and brown the ground beef. Drain beef and return to pan with onions and mushrooms. add tomato sauce and beef broth and simmer to reduce somewhat. Sprinkle in the flour and blend. Salt and pepper to taste. Simmer about 10 minutes while shredding cheese. Fold in the sour cream and pour mixture over the noodles. Sprinkle with the cheese and bake for 25-30 minutes in a 375 degree oven.
In a 5-quart soup pot, bring broth, water, lentils, onion, garlic, cumin, and cayenne pepper to a boil; reduce heat to low, cover, and simmer 25 minutes. Meanwhile, heat oil in a large skillet over medium heat. Add chorizo or sausage links and cook 12 to 15 minutes, or until fully cooked. When cool enough to handle, cut chorizo into slices. Add to soup, along with spinach, and cook 3 to 4 minutes longer, until spinach is wilted.
Combine all the ingredients in a large saucepan and bring it to a boil. Simmer for 20 minutes. Remove from the heat and let cool. Puree the ingredients until the sauce is smooth.
Heat the oil in a medium saucepan over high heat. Add the lamb, in batches, season with salt and pepper, and cook until seared and browned on all sides. Remove the lamb to a plate with a slotted spoon. Add the onion to the pan and cook until soft. Add the garlic and cook for 1 minute. Add the tomatoes, chipotle, and spices. Return the lamb to the pan, add the stock and beer; cover and cook at a simmer for over medium heat, about 1 hour, or until the lamb is tender and the mixture has thickened. After 30 minutes, check seasoning and add honey. During the last 15 minutes, add the cinnamon and cooked beans. Season with salt and pepper, to taste. Sprinkle with chopped cilantro. Ladle into bowls and top with a large dollop of Cumin Crema, Avocado Relish, and Red Onion Relish. Serve with fry bread on the side.
Beat egg and cream together. In another bowl stir together the dry ingredients. Dip chicken into egg and then coat in dry ingredients. Bake at 400 for 35 to 45 minutes, turning chicken after each 15 minutes.
In a heavy 12" skillet, heat oil over moderate heat untillight haze forms. Add pork cubes turning frquently, so that they brown richly and evenly, without burning. Stir in onion, shallots, orange juice, lime juice, water, salt, pepper and hot pepper. Bring to a boil over high heat, cover pan, lower heat and simmer for 30 minutes. Uncover the pan, raise heat to high and stir frequently to prevent meat from sticking. Cook briskly for 10 minutes, until sauce thickens to syrupy glaze. Serve and enjoy!
Stir-fry ginger and garlic in a big casserole dish. Place pork in, skin down. (Pluck it with tweezers first if it bears an unhealthy resemblance to your husband's back). Add everything else and a couple of cups of water. Cover and simmer over a very low heat for an hour. Turn the pork over. Simmer again for an hour. Fish the meat out and put it in a bowl. Reduce sauce a bit, taste, and add more soy/oyster sauce if you think it's needed. Strain through a sieve, pour over meat and enjoy. I like to leave the meat, covered with the sauce, in the fridge for at least 24 hours before eating; the flavours intensify to a surprising extent. (It's also easier to remove fat from the top at this stage, when it's set.) Serve with rice; it's also good in sandwiches. (The cold sauce turns into a delicious jelly.)
Slice kielbasa into 1 inch rounds; brown in skillet. Brown the onions. Drain juice from sauerkraut and add 1 to 2 tablespoons sugar. In a large casserole, make layers of sliced potatoes, sauerkraut, kielbasa, and onions. Mix soup with 1/2 cup water and pour over other ingredients. Sprinkle with caraway seeds. Cover and bake at 375 degrees for about 1 hour. Uncover and bake an additional 15 to 20 minutes until top is brown.
Cook vermicelli as pkg. directs, omitting salt. Drain; rinse with cold water and drain well. Coat chicken with 1 Tb soy sauce and garlic. Heat large frying pan, preferably nonstick, over high heat. Add 1 Tb oil; coat pan. Add chicken; stir-fry 2-3 minute or until lightly browned and cooked through. Mix in cabbage, green onions & tops and carrots. Cook and stir 30 seconds. Mix in vermicelli, oyster sauce and remaining 1 Tb soy sauce; cook and stir 2 minute or until all is hot. Remove from heat: mix in chili oil.
Mix all ingredients together in a safe microwave bowl. Microwave about 2 minutes or until cheese is melted. Serve with Tostitos Scoop chips.
Preheat oven to 350°. Combine all meatloaf ingredients together in a bowl and mix well. Put in loaf baking dish. Combine sauce ingredients and pour on top of meatloaf. Bake the loaf for 1 hour to 1 1/2 hours or until cooked through.
In a medium bowl combine cheese, mayo, salt, dill, and grated onion. Add milk and stir well. Set aside. In a saute pan, gently saute scallops in butter for 5-6 minutes depending on size of scallops. Remove scallops to a dish and cover with another dish to keep warm. Add the cheese mixture to the remaining butter in the saute pan, and over low heat, whisk until smooth and very warm. If too dry, add more milk a little at a time. Return scallops to the saute pan and spoon sauce over them; continue warming to your liking. Do not boil at any time. Serve with anglehair pasta or rice. I like soba noodles. Garnish with dill or parsley leaf if desired.
Put spinach in a salad spinner and dry well. (or use paper towels). Remove stalks if any. If using large leaves, roll up tightly and cut crossway in wide strips. (if using baby leave alone). Heat wok to medium heat. Add sesame seeds, and dry fry stirring constantly for 1-2 minutes until golden brown. Transfer to a small bowl and set aside. Add oil to wok and swirl around. When hot, add the salt, spinach and garlic and stir-fry for 2 minutes until the spinach just wilts a bit and the leaves are coated with oil. Sprinkle over dry-heated sesame seeds and serve immediately. I love this with some naan bread.
Combine cream cheese, mayonnaise, and ranch dressing mix and blend well. Spread a layer on each slice of party bread. Top each with a slice or cucumber. Sprinkle with dill weed. (HINT Do not keep too long, or the cucumber will make the bread soggy).
For Mashed Potatoes: Cook the potatoes in a large pot of boiling salted water for 15 to 20 minutes, until very tender. Meanwhile, heat the butter and half-and-half in a small saucepan. Drain the potatoes. While still hot, place the potatoes in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low speed, slowly add the hot half-and-half mixture, the sour cream, 2 teaspoons salt, and the pepper. Mix until the potatoes are mashed but not completely smooth. Serve hot with gravy on the side. For Gravy: In a large (10- to 12-inch) saute pan, cook the butter and onions on medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well cooked. Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock and Cognac, and cook uncovered for 4 to 5 minutes, until thickened. Add the cream, if desired, and serve.
Melt butter in pan. Add golden syrup, sweetened condensed milk and brown sugar. Stir over low heat until boiling, reduce heat, simmer 10 minutes, stirring constantly. Remove from the heat, add white chocolate melts, or any other chocolate you desire, mix until smooth. Pour into foil lined 7cm x 25cm bar pan, refrigerate until set. Cut into slices and squares.
Place roast in roasting pan that can be covered tightly. Pour Cherry Cola over roast. Mix soups and garlic together. Spread evenly over roast. Cover tightly. Bake at 325° for 3-4 hours, until tender. Serve with something to sop up all that delicious gravy -- we love it with mashed potatoes! If you'd like, you can thicken the gravy with a slurry of cornstarch and cold water.
In small saucepan, whisk together maple syrup, orange juice, wine (if using) and rosemary. Bring to boil; boil for 3 to 5 minutes or until glaze is slightly thickened. Let cool slightly. Meanwhile, cut wing tips from hens. Using kitchen shears or sharp knife, cut along each side of back bone; discard backbone. Cut through breastbone to separate into halves. Trim off excess fat and skin. Gently loosen skin from each half of hens, leaving skin attached at back side. Startinng at breast, ease in orange rind over flesh under skin. Place hens, skin side up, on foil-lined baking sheet. Sprinkle with salt and pepper; brush with 1/3 of glaze. Roast in 375 F oven, brushing with glaze twice, for 45 minutes or until browned and juices run clear when hen is pierced. Arrange hens on serving platter; garnish with fresh rosemary sprigs and orange slices, if desired.
Cook bacon in heavy large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to plate. Pour drippings into small bowl. Return 6 Tb drippings to pot (add olive oil, if necessary, to measure 6 Tb total; reserve bacon for another use). Tie parsley, thyme, and bay leaves together for bouquet garni. Stir 1 Tb flour and butter in small bowl to smooth paste. Whisk 1 1/2 cups flour, 2 tsp salt, 1/2 tsp freshly ground black pepper, and nutmeg in medium bowl. Add oxtails, a few pieces at a time, to seasoned flour and toss to coat. Heat bacon drippings in pot over medium-high heat. Working in batches, add oxtails and brown on all sides, about 6 minutes per batch. Transfer oxtails to bowl after each batch. Reduce heat to medium-low. Add chopped onions, diced carrot, and minced garlic to pot. Saute until onions soften, 5 to 6 minutes. Return oxtails and any accumulated juices to pot. Add bouquet garni, then broth and wine. Bring to boil. Cover and simmer until meat is almost tender, adjusting heat occasionally to maintain gentle simmer, about 3 hours. Mix in mushrooms, shallots, carrot chunks, and whole garlic cloves. Increase heat and return to boil. Reduce heat to low. Cover pot and simmer gently until meat and vegetables are tender, about 45 minutes longer. Tilt pot and spoon off any fat that rises to surface. Stir flour paste into stew. Simmer uncovered until sauce thickens slightly, stirring occasionally, 6 to 8 minutes. Season to taste with salt and pepper. Do Ahead: Can be made 1 day ahead. Cool 1 hour. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over low heat before serving.
Arrange the peaches in a single layer, cut sides down, in a 9-by-13-inch, heavy-duty foil pan. Scatter the butter pieces and sugar between the peaches. Add the vanilla to the pan. In a small bowl, whisk the lemon curd with enough heavy cream to create a smooth, spoonable sauce. Place the pan of peaches over direct medium heat and cook, with the lid closed as much as possible, until the peaches are tender, warm and glazed, 8 to 12 minutes (depending on the size and firmness of the peaches), rolling the peaches gently in the butter mixture once. To keep the peaches warm, slide the pan over indirect heat and remove the grill's lid. When ready to serve, slide the hot pan onto a baking sheet and move to a work surface. Cut the peaches into quarters or smaller slices. Arrange in bowls with the blueberries. Serve warm with the lemon curd spooned over the top.
In a large non-stick skillet over medium heat combine ground beef, garlic, celery and onions. Cook until vegetables are tender and meat is no longer pink. Add Chilli powder, oregano, an cayenne; cook 1 minute longer. With a slotted spoon, transfer mixture to slow cooker. Add tomatoes (with juice) kidney beans, cocoa, sugar, cloves, vinegar and pepper, stir to combine. Cover and cook on low for 6-8 hours or on high for 3-4 hours until hot and bubbling. Add green pepper and stir to combine. Cover and cook 20-25 minutes longer. Season to taste with salt and pepper.
Mix flour with baking soda. Combine butter, the sugars and pudding mix in a large mixing bowl. Beat until smooth and creamy. Beat in the egg. Gradually add flour mixture, then stir in oats and the raisins. Drop rounded teaspoonfuls on ungreased baking sheet. Bake at 375°F about 10-12 minutes. Other flavor pudding mixes can be used.
Mix dry ingredients; set aside. In another bowl, combine milk, egg, and shortening (you may want to warm the milk slightly to keep the shortening from clumping back up, but not too much or you'll cook the egg). Add cornmeal mixture to wet ingredients. Add apple and stir gently; batter will be very thick. Pour into greased 9x9" pan and bake at 425 for 20-25 minutes. (To make sure it cooks through in the middle, since it is a heavier-than-usual cornbread batter, you may want to check about 20 min-- if the center still seems uncooked, cover with foil to prevent overbrowning and increase cook time as needed).
Stir together the butter through garlic powder. Toss mixture with crackers until evenly coated and spread evenly on baking sheet. . Bake at 300 in a preheated oven for 15-20 minutes.
Heat oven to 325 degrees. Cream butter and sugar. Blend in vanilla. Add flour, mixing well. Stir in chopped pecans. Shape tablespoonfuls of dough into balls and place on an ungreased cookie sheet. Bake at 325 degrees for 20 minutes. Cool slightly and roll in powdered sugar.
Preheat oven to 400 degrees F. Mix butter and sugar until light. Add eggs, cinnamon, nutmeg and cardamon. Mix soda with buttermilk and add to mixture. Add flour small amount at a time. May be rolled into balls or dropped by teaspoon onto a cookie sheet. Bake in oven aproximately 10 minutes or until just brown. ENJOY!
FOR COLESLAW: Toss all ingredients in medium bowl to blend. Season slaw to taste with salt and pepper. (Can be made 8 hours ahead. Cover and chill.). FOR SAUCE: Blend all ingredients in mini processor. Add water by teaspoonfuls to thin if desired. Season sauce to taste with salt. (Can be made 8 hours ahead. Cover and chill.). FOR MAHI-MAHI: Combine first 3 ingredients in large bowl; gradually whisk in beer. Place fish in large strainer. Spoon additional flour over. Toss fish in strainer to coat. Shake well, releasing excess flour. Mix fish into beer batter. (Can be prepared 1 hour ahead. Let stand at room temperature.). Pour enough vegetable oil into heavy medium saucepan to reach depth of 1/2 inch. Attach deep-fry thermometer to side of pan and heat oil to 375°F Working in batches, lift fish from batter and drop into hot oil. Fry until crisp and golden, about 1 minute per side. Transfer fish to paper towels to drain. Cook tortillas in large skillet over medium-high heat until warm and pliable, about 20 seconds per side. Stack 2 tortillas for each taco. Using tongs, place some slaw in center of each tortilla stack. Top with sauce, cilantro sprig, and fish. Fold edges of tortillas over filling. Repeat with remaining ingredients. Place 2 tacos on each of 4 plates. Garnish with lime wedges; serve.
Preheat oven to 375 and spray glass loaf pan, then layer cornbread in bottom. In a mixing bowl, whisk eggs, milk, sugars, and aromatics. Pour over cornbread, pressing chunks of bread down into liquid. Liquid should cover all bread. Bake at 375 until all pudding mixture is baked and golden. Delicious served hot or cold!
add cocoa powder and splenda to bottom of mug and mix together. add water (do not use hot water or this won't taste right). microwave on high for 1 minute. remove from microwave and add milk and syrup, stir. microwave for 45 seconds more. stir and enjoy!
You should try to find the largest head of cabbage possible. The larger the head the more leaves large enough to stuff. Put a large pot of water on to boil. When it comes to a boil place cored cabbage in it to soften leaves. Mix together beef, pork, rice, egg, onion, garlic powder, salt, and pepper. Peel off outer layers of cabbage when they are flexible. Cut out hard vein if needed. Lay leaves out flat put a portion of the meat mixture on the stem side of the leaf. fold leaf over the meat and fold in sides of leaf. Then roll up to the end. Make sure that you do not put so much meat that you can not roll it up. Place that roll into a deep oven safe dish or preferably a roaster with lid. Repeat until you have filled all the leaves large enough to stuff or you run out of meat filling. Mix together the tomato soup, tomato juice, and diced tomatoes. Pour the tomato sauce mixture on top of the rolls. Cover with foil or with roaster lid if available and bake for at least 90 minutes in a 350 degree oven. The longer and slower you cook these the better they are. Note: The cabbage rolls may be filled and rolled then frozen for later use. Thaw the rolls then continue on with the recipe. Note: This can also be made without the work of the traditional rolls. Make meatballs of the desired size, shred the cabbage and place in a layer on the bottom of the pan and then on the top of the meatballs before pouring the sauce over. Note: You may add sauerkraut to this recipe if you like. Just place it in a layer either under or over the cabbage rolls. This may be considered traditional but it is not how my family likes it.
In 9x12-inch glass dish, combine fruit and mix well. Sprinkle brown sugar over the fruit. Top with sour cream. Cover with plastic wrap; refrigerate 3 to 4 hours. The sour cream will seep through the brown sugar to the fruit. To serve: gently stir the fruit; spoon into sherbet glasses. TIP: Any combination of fruits may be used: fresh plums, kiwi, raspberries, pitted bing cherries, etc. However, fresh peaches, fresh grapes, and fresh blueberries are a necessity. Frozen or canned fruits are not recommended.