HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F. Combine all ingredients except for jelly in large bowl (hands work best for mixing) and mix well. Pack mixture into greased 9x5x3 inch loaf pan and spread a couple tablespoons hot pepper jelly on the top. Bake for 1 1/4 hours or just until cooked through. Brush on the remaining jelly while it's baking to glaze the meatloaf.
Combine the tamarind paste, sugar and water in a small pot and bring to a simmer on medium low heat. Stir while sugar dissolves. You should have a syrup the consistency of maple syrup. If it's thicker add a bit of water and cook another minute. This will thicken up a bit when cool but still pourable. Pour into a sterile jar or bottle. This will keep for 3 or 4 days on the counter. To serve combine 1/4 cup syrup with 1/2 cup water or sparkling water, stir and add 3 or 4 ice cubes.
Put the tomatillos whole in a small saucepan, barely cover with water, and bring to a simmer. lower the heat and continue cooking until soft but not falling apart, about 5 minutes depending on size. Drain, reserving the cooking water. Using a molcajete: Mash and grind together the chiles, 1/2 cup cilantro, the garlic, onion, and salt. Add the tomatillos a few at a time, crushing and grinding well after each addition and adding a little of the cooking liquid until you have a textured sauce of medium consistency. You will probably need about 1/2 cup or even more of the cooking liquid. Using a blender: Put 1/3 cup of the cooking water into the blender jar. Add the chiles, 1/2 cup cilantro, the garlic, and the onion and grind to a paste. Add the tomatillos a little at a time, blending with about 1/3 cup more of the cooking liquid until you have a textured sauce of medium consistency. Add salt to taste. To serve: Sprinkle the top with the extra cilantro.
Cut pheasant into quarters. Dredge pieces in flour. Melt butter in oven-safe skillet over medium-high heat. Add pheasant, and cook until browned on both sides, turning once. Add onion and next 7 ingredients. Put oven-safe skillet in oven. Bake, covered, at 350°F for 1 1/2 hours or until tender. Remove pheasant from skillet, and keep warm. Cook pan drippings in skillet over medium-high heat until reduced to 2 cups. Serve with pheasant and rice.
Cook fettuccine acording to packet instructions or cook as instructed in recipe#30358. Heat oil in a large frypan and saute the onion & garlic until golden. (If using garlic from a jar add just before onion is cooked to save spitting). Add paprika and mushrooms and simmer uncovered until mushrooms are soft. Place cashew nuts, water and lemon juice in a food processor and blend until smooth and creamy. Stir cashew mixture into the mushrooms and heat through. Drain the cooked pasta and stir through the cashew and mushroom sauce and sprinkle with the chopped parsley.
In bowl, combine Sweet Potatoes, milk, eggs, sugar, cinnamon and vanilla. Blend well. Stir in almonds and orange peel. Spoon into buttered 2-quart shallow baking dish. Dot with butter. Bake at 300 degrees F for 1 1/2 hours or until pudding is set. Serve hot with country ham or roasted chicken. Note: If desired, spoon about 1/3 cup bourbon over pudding just before serving, or top with 2/3 cup miniature marshmallows and bake 5 minutes longer to melt marshmallows.
make the pesto by combining basil, pine nuts, avocados, lemon juice, garlic, and oil in a food processor. Process until smooth. Season generously with salt and pepper. Use on pasta, as a spread on bread, as a sauce for veggies or meat, or in whatever way you see fit!
Preheat oven to 350 degrees F. Place butternut squash in a single layer on a baking sheet. Toss with 2 tbs. of olive oil, and season with salt and pepper to taste. Bake for 30 minutes. Remove from oven, let cool slightly. Place in a blender or food processor and blend until smooth. Heat a large pot of salted water to boil for spaghetti. Cook according to package directions al dente. Reserve 3 cups of the starchy pasta water before draining. Meanwhile, heat a large deep saute pan over medium heat. Add 2 tbs. olive oil, and 2 tbs. butter. Add onions, cook for 3 minutes stirring occasionally, add garlic cook for 1 minute. Add chicken bouillon cube, cook 1 more minute. Add blended butternut squash, Parmesan cheese, and freshly ground pepper. Cook for 5 minutes, stirring occasionally. Add in the pasta water one cup at a time, add one to three cups depending on how thick or thin you like your sauce (I added about 2 cups). Toss the drained pasta with the sauce. Mix well to combine. Top with extra Parmesan cheese if you like.
Preheat oven to 175°C/325°F. If you have a food processor or chopper, chop the oats until fine. Heat the dates and water on low until the water is absorbed and the dates are soft. Allow the dates to cool a bit, then stir in or process the dates with the butter. Add the vanilla and eggs, then the cocoa powder and oats, stirring or processing until combined. Bake in a small pan (about 9"x7") for 15 minutes. Brownies will be cooked, but fudgy. For the best taste, enjoy them cooled.
In a small bowl, beat egg. Add sugar and butter, and mix until smooth. Add banana, and mash with a fork or potato masher. Batter will be lumpy. Add chips, nuts, etc. Tear bread into small pieces and add to mixture. Stir until bread is coated with the batter. Pour into smallest baking pan you have. (I used a 6 1/2 inch cast iron skillet.) Bake at 375 degrees for 15 minutes. (Remember to adjust cooking time depending on the size of the pan.).
Heat oven to 390°F. Brown seasoned ground beef, but do not fully cook and remove from heat. Break of chunks of bread dough and roll into 6-9 inch flat circles. Place ground beef, ketchup, cheese, tomatoes, onions and then pickles. Fold bread dough and press and seal the edges with a fork. Place on greased pan. Brush with melted butter. Bake in oven until bun is lightly brown on top. Approximately 10-15 minutes.
Preheat oven to 400°F Line 2 rimmed baking sheets with aluminum foil. Spread pecans onto one of the baking sheets. Bake in oven for 5 minutes or until they are lightly toasted and aromatic. Remove nuts from baking sheet and set aside. Combine sugar, 2 teaspoons salt and dry ginger in a large bowl. Add squash pieces and toss to coat evenly. Drizzle with olive oil and stir to combine. Transfer 1/2 of mixture to each of the prepared pans, spreading the squash so that the pieces are not touching. Bake for 30 minutes (rotate the pans in the oven after 15 minutes) or until the squash has begun to brown and is tender when pierced with the tip of a knife. Meanwhile, combine honey, maple syrup, cinnamon stick, orange zest and juice, 1 teaspoons salt, vinegar and fresh ginger in a small saucepan. Bring to a boil over medium high heat. Reduce heat to medium and maintain a low boil until the mixture has reduced and become syrupy. Coarsely chop 1/2 cup of the toasted pecans, add them and the remaining pecan halves to the honey mixture. To serve, transfer cooked squash to a large bowl and toss with the honey pecan mixture. Serve immediately.
Lightly grease a large roasting pan. Add potatoes, carrots, onions, vinegar, oil, garlic, 1 tsp thyme, 1 tsp rosemary, tarragon, salt, and pepper. Mix well. Roast, uncovered, at 425 degrees F for 30 minutes minimum, stirring after 15 minutes. Add green beans and roast 10 minutes longer. Meanwhile, put wine and balsamic vinegar with remaining thyme and rosemary into a large saucepan. Bring to a boil. Add chicken cubes. Reduce heat to medium-high. Cook, uncovered, for about 12 minutes, or until chicken is cooked. Add roasted vegetables to saucepan. Stir in 2 1/2 cups broth. In a small bowl, stir together flour and remaining broth until no lumps remain. Add to saucepan. Cook for about 3 minutes, until stew is bubbly and thickened. Serve hot.
Butter two 9 x 13 inch pans. Melt margarine in large saucepan over medium heat. Add brown sugar, salt, corn syrup, cocoa powder. Bring to a full boil, stirring constantly. Boil for one minute, still stirring. Remove from heat. Add vanilla if desired, then stir in cereal. Pour into prepared pan and press down evenly. Cut into squares when cool.
Heat oven to 350°F Spray a 13 x 9-inch baking pan with non-stick cooking spray. Combine graham cracker crumbs, sweetened condensed milk, chocolate chips, butter and vanilla in large bowl. Mix until blended. Spread evenly in prepared pan. BAKE 25 to 30 minutes. Cool. Cut into bars.
Break the noodles in half widthwise; set aside. In a saucepan, combine sauce mix, Italian seasoning and garlic powder. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. In an 8x4x2 inch loaf pan coated with nonstick cooking spray, layer 1/2 cup sauce, 2 noodle pieces, 1/4 cup ricotta or cottage cheese, 1/4 cup vegetables, and about 1 1/2 tablespoons Parmesan cheese topping. Repeat layers 3 times. Top with remaining noodle pieces, sour cream, 1/2 cup sauce, tomato and remaining Parmesan cheese topping. Bake, uncovered, at 350° for 30 to 35 minutes or until bubbly and noodles are tender. Let stand for 10 minutes before serving. Reheat remaining sauce; serve with lasagna.
Combine salad ingredients together and toss with dressing just before seving. I usually make up the salad and the dressing a few hours ahead of time. I just put the salad ingredients in my salad bowl and don't combine them. Put the dressing in it's own bowl and put them in the fridge, until I'm ready to serve, then I toss them together. This salad is best eaten the same day you make it. You can eat it the next day, the lettuce is soggy though.
1. Place pickles on paper towel to dry. 2. Mix together ingredients for your batter. Set aside. 3. Place Dry Mix #1 ingredients into bowl and mix together. In seperate bowl, mix together Dry Mix #2. 4. Dip pickles, one at a time, into Dry Mix #1. Shake off any excess flour. Dip pickles into Batter then immediately coat with Dry Mix #2. 5. Place prepared pickles onto wire rack and freeze for 20 minutes. 6. Preheat oil in pan to 375 degrees. Fry pickles in batches of 3 or 4 for 3 to 5 minutes or until golden brown. Remove from oil and drain on paper towel. Repeat until done. Let cool several minutes before serving. Enjoy.
Preheat oven to 400°F. In medium saucepan over high heat, heat 1 cup of water with 1/2 cup of butter until mixture boils. Turn heat to low and add 1 cup of sifted flour and 1/4 tsp salt. Stir vigorously over low heat until dough leaves the side of the pan in a smooth compact ball about 1 minute. Quickly transfer dough to a large bowl and with electric mixer at medium speed, beat in 4 eggs, one at a time, beating well after each addition. Continue beating until dough is smooth and satiny. On lightly floured cookie sheet, using a dinner plate as a guide, trace a circle. Drop heaping measuring tablespoons full of dough just inside the circle to form a ring, making sure each dropful touches the one next to it (this is what will hold your ring together once baked). Bake 40 minutes or until golden brown and firm. Turn oven heat off and allow puff ring to rest in the oven 15 minutes. Then place on a rack to cool way from any draft. Once cool, CAREFULLY cut ring in half and remove soft interior with a spoon and discard, leaving the hollowed shell. Combine pudding mix and 1 1/4 cups milk in medium bowl and mix for 3 minutes, then refrigerate 30 minutes until set. Remove pudding from frige and gradually fold in the whipped cream and almond extract. Fill bottom shell with pudding mixture and set top shell in place. In double boiler, over hot (not boiling) water, melt the chocolate chips with 1 tbsp of butter, 1 1/2 tsp milk and 1 1/2 tsp corn syrup until smooth. Spread on top of cream puff ring and immediately sprinkle with the toasted sliced almonds so they adhere to the chocolate then refrigerate. To serve, slice the ring into individual cream puff portions& enjoy.
Brown each lamb chop on both sides. Remove from pan. Gently fry the onion until golden brown. Remove from heat. Brush 6 squares of aluminum foil, shiny side down, with butter until lightly coated. Place one lamb chop in the centre of each piece of foil. Top with potato slices to cover each chop, and a dash of worcestershire sauce. Add onion rings to taste. Top with tomato slices to cover potato and sprinkle with oregano. Top with a layer of grated cheese and wrap sandwich style to seal air-tight, being careful to leave room for cheese to bubble. Place on an oven tray and bake at 180oC for 1 hour. Serve with garden salad and crusty bread. Alternatively, include mushrooms, salami or pruchetta or anything suitable for a pizza, or substitute worcestershire sauce for oyster sauce. Use a black permanent marker to note on the foil who each chop is for with initals. Scotch Fillet steaks work well with this recipe as an alternative to chops. Chops can also be cooked using a casserole dish. Simply cover the base with chops, then layer as above, making sure the dish has either a lid or foil to seal (same baking time).
1. Place 4 slices of provolone on top of each pork chop (pile of cheese should be no more than 1/4 inch thick) and tear cheese to leave 1/8-inch border on all sides. Top each chop with 1 slice ham, and press down on ham to adhere to pork chop. 2. Adjust oven rack to middle position and heat oven to 425 degrees. Place Melba toast pieces, salt, garlic powder, onion powder, paprika, thyme, and sugar in heavy-duty zipper-lock freezer bag. Seal bag and pound with heavy blunt object (such as a rolling pin) until Melba toasts are crushed but still have some crumbs the size of small pebbles. Add 2 tablespoons mayonnaise to bag and work mayonnaise evenly into crumb mixture by gently squeezing outside of bag. Transfer Melba crumb mixture to large plate. 3. Using your fingers, coat 1 chop with 1 tablespoon mayonnaise. Transfer to plate with Melba crumbs, sprinkle top of pork chop with some Melba mixture, and press down firmly on chop to adhere crumbs. Flip chop and repeat, making sure that thick layer of crumbs coats both sides and edges. Transfer breaded pork chop to baking rack set over rimmed baking sheet. Repeat with remaining chops. 4. Bake pork chops until juices run clear and instant-read thermometer inserted into center of chop registers 145 to 150 degrees, 17 to 23 minutes. Remove chops from oven and let rest on rack for 5 to 10 minutes. Serve immediately. **The Melba crumbs can be made weeks in advance and stored in the freezer. In this recipe, ham and cheese top the pork chops before they are breaded.
Fill pressure cooker with water and other ingredients, except Sherry. Make sure the pot is no more than half full. Put lid on cooker, place rocker (if model has one) on vent pipe and bring to high pressure. When at correct pressure start timing for 20 min. Let cooker release steam naturally. If using a pork bone, remove and pull all meat off and add to soup. Adjust salt to suit your taste at this point. Serve with a splash of Sherry if you wish. Note: You can start this recipe with frozen pork hock by first covering bone with 8 cups water and pressure cook as directed above for about 30 min. then cold water release pressure and add all other ingredients. Replace lid, bring to pressure and time for 10 more min. and let pressure naturally drop.
Preheat the oven to 375 degrees. Spray your muffin tin with nonstick spray. Mix together the eggs, milk, butter, and breadcrumbs. In another bowl mix the flour, sugar, salt, and baking powder. Add the dry ingredients to the wet, stirring just until it is all combined. Fill the muffin tins 2/3 full and bake for about 25 minutes.
In a stockpot over medium heat, melt butter and saute onion, carrot, apple, and sage until all are tender, add roasted pumpkin and cook about 8 to 10 minutes. Puree the mixture in a food mill; if you do not have a food mill, then puree in a food processor or blender (might need to add broth in the blender). Return the puree to the stockpot, add the chicken stock and simmer for 15 minutes. Then add the cream and simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season, to taste, with salt and pepper. Divide soup among 4 soup bowls and serve immediately. COOKS NOTE: To roast pumpkin, preheat oven to 400 degrees F. Cut whole pumpkin in half and then cut each half into several pieces. Discard seeds or reserve for another use. Place pumpkin on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in oven until tender but not falling apart, about 30 to 40 minutes. Let cool, peel away skin, and dice.
Preheat oven to 375°F. Lightly grease an 8X8 inch swuare baking pan and set aside. Stir together the dry ingredients. In another bowl, wish the liquid ingredients together. Combine the dry and liquid mixtures until just blended. Spread the dough evenly in the pan. Bake until golden brown or 20-25 minutes. Cut into squares and serve warm.
In a bowl, dissolve strawberry gelatin in boiling water. Stir in cold water. Pour into a 13x9 glass dish and chill until set. Meanwhile, place unflavored gelatin and cold water in a small bowl; let stand until softened. In a saucepan over medium heat, heat cream (do not boil). Add softened gelatin and stir until gelatin is dissolved. Cool to room temperature. In a mixing bowl, beat cream cheese, sugar and vanilla until smooth. Gradually add the unflavored gelatin mixture, mix well. Carefully pour over the congealed bottom layer. Refrigerate until set, about 1 hour. For top layer, dissolve strawberry gelatin in boiling water; stir in cold water. Cool to room temperature. Stir in strawberries and carefully spoon over middle layer. Refrigerate overnight.
Preheat oven to 375 degrees. Mix the first 5 ingredients together and form into 9 meatballs. Place in oven safe pan. Mix the last 3 ingredients and pour over the meatballs. Bake for 35 minutes.
Preheat oven to 450. In large plastic bag or bowl, add all ingredients. Close bag and shake or toss in a bowl until vegetables are evenly coated. Empty vegetables into a 9X13 baking or roasting pan; discard plastic bag. Bake, stirring once, 20 minutes or until vegetables are tender.
In a medium sized bowl, combine the Merinade ingredients. Add the chicken to the merinade and let sit for 20 minutes. (OPTIONAL) Now would be a perfect time to cook some white rice while you're waiting on that chicken. Heat a medium sized wok and empty the chicken and merinade into it. Stir fry the chicken on high heat for about 5 minutes. The sauce will thicken during this time. (Optional) Add the green onions and stir fry for another 30 seconds. Remove from heat.You are now ready to serve your chicken!
Spray soup pot with cooking spray over medium-high heat. Add the garlic and onion and saute for 3-5 minutes. Add the potatoes and 3c water; bring to a boil. Then reduce heat and simmer for for 15 minutes. Stirring occasionally. Add shredded cabbage and cook for 10-15 minutes or until cabbage is tender. Whisk the water, flour and skim milk together and add to to soup. Add cubed cheese and stir until cheese is melted and soup is heated through. Add salt and pepper to taste.
Put all ingredients into a bread machine (with a 2 pound loaf capacity or larger) in the order suggested by the manufacturer. Select the basic bake cycle.
Mix by hand in a large bowl the meat, onion, 2 ounces chili powder, 1 can tomato sauce, water, salt, garlic powder, black pepper, cayenne and 1/2 cup corn meal. Prepare two shallow bowls, one with water and one with additional plain corn meal. Take about 1 tablespoon of the meat mixture at a time and shape into a small log. Roll lightly in additional corn meal. Roll in paper that has been passed through water (one paper at a time). Close one end and roll up, folding remaining edge under. Put tamales in rows in opposite directions in a large roaster that can be covered and used on the stove. Bring two quarts water to a boil and add remaining tomato sauce and 1 ounce chili powder. Cover tamales with mixture, adding more water if needed. Cover and simmer for 2 hours on stovetop. Serve warm with buttered crackers. Tamales re-warm well in microwave.
Toss 4 tablespoons melted butter with next 3 ingredients; set aside. Saute onions in remaining 2 tbls butter in a large skillet over medium high heat 15 minutes or until golden brown. Add mushrooms, and saute' 5 minutes. Stir in wine and next 3 ingredients; cook, stirring constantly 5 minutes or until bubbly. Spoon mixture into a lightly greased 9-inch square baking dish; top evenly with bread mixture. Bake a 400 degrees for 15 minutes or until golden brown.
Preheat oven to 325°. Butter and flour three 9-inch diameter cake pans. Mix flour, baking powder and salt in medium bowl. Using electric mixer, beat butter and 1 3/4 cups sugar in large bowl. Beat in vanilla. Add dry ingredients with milk. Beat whites in another large bowl to soft peaks. Slowly beat in 1/4 cup sugar. Continue beating until stiff but not dry. Fold whites into batter. Divide batter among prepared pans; smooth tops. Bake cakes for about 35 minutes. Cool cakes for about 10 minutes. Melt butter in heavy large saucepan over medium heat. Whisk sugar, bourbon and yolks in medium bowl. Gradually whisk in melted butter. Return mixture to saucepan; whisk over medium heat until very thick for about 6 minutes. Mix in chopped pecans, raisins and 1 1/2 cups coconut. Chill until cold for about 1 hour. Place 1 cake layer on platter. Spread 1/3 of filling over; cover with second layer. Spread 1/3 of filling over; top with third cake layer. Spread remaining filling over top (not on the sides) of cake. Sprinkle additional coconut in 1-inch border around top edge of cake. Garnish with pecan halves. Can be prepared 1 day ahead. Let sit 2 hours at room temperature.
Thinly pare the rind from 1 orange, and cut the rind into thin strips. Grate the rind from the other orange, and squeeze the juice from both. Heat the oil in a frying pan, add the chicken pieces and brown on both sides. Remove from the pan and keep warm. Add the onion to the fat remaining in the pan and gently fry for 5 minutes. Drain off any fat, then add the Worcestershire sauce, water, tomato paste, orange rind (strips and grated) and juice. Bring to the boil and season lightly with salt and pepper. Line a shallow ovenproof dish or roasting pan with foil, leaving enough on either side to over lap in the middle. Place the chicken on the foil, spoon over the orange sauce, then cover wit h the foil, securing the edges by folding together. Bake at 180 C for 1 hour. To serve, spoon the juices over the chicken.
Preheat the oven to 375°F Heat the olive oil in a large flame-proof casserole and add the onion, garlic and bacon; saute 5 to 6 minutes, until the onion has softened. Brush the hens with a little melted butter and season well. Lay the hens on top of the onion mixture and place the other vegetables around hens. Add the chicken stock, wine and herbs. Cover and bake for 20 minutes, then remove the lid and brush with the remaining melted butter; bake for another 25 to 30 minutes, until golden. Transfer the hens to a warmed serving platter and cut each in half with poultry shears. Remove the vegetables with a slotted spoon and arrange them around the hens. Cover with foil and keep warm. Discard the herbs from the pan juices. In a small bowl mix the butter and flour to form a paste. Bring the liquid in the pan to a boil and then whisk in teaspoonfuls of the paste until thickened. Season the sauce and serve with the Rock Cornish hens and vegetables, garnished with fresh herbs.
Preheat oven to 350°. Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; saute 1 1/2 minutes. Add broccoli; saute 1 minute. Spread broccoli mixture into a 9-inch pie plate coated with cooking spray. Combine milk, cheese, parsley, mustard, salt, pepper, nutmeg, eggs whites and eggs in a large bowl. Pour mixture over broccoli mixture; sprinkle with Parmesan. Bake at 350° for 40 minutes or until top is golden and a knife inserted in center comes out clean; let stand 5 minutes before slicing.