HumbleIntelligence/food-ner-1-Million huggingface dataset:
Trim fat from chops and place in an 11 X 7 X 1 1/2 inch baking dish coated with cooking spray. Combine chili sauce and remaining ingredients in a small saucepan: cook over medium heat, stirring constantly, until marmalade melts and brown sugar dissolves. Pour sauce mixture evenly over the chops and bake uncovered at 350 degrees F. for 50 minutes or until done to your taste.
First make the sauce: In a saucepan brown garlic and onions in oil. Add stewed tomatoes, tomato sauce and parmesean cheese. Cook until bubbly. Place chicken breast in a 13 X 9 inch pan. Pour sauce over chicken. Top with mozzerella cheese. Cook at 350 degrees for 30 minutes. Boil fettucine noodles according to directions. Serve chicken over noodles.
Preheat oven to 350 degrees F. In a large saucepan, cook pasta according to package directions; drain. Return pasta to hot saucepan; set aside. Meanwhile, in a large skillet, cook meat and garlic until meat is brown, stirring to break up meat as it cooks. Drain off fat. Stir the cooked meat into pasta in saucepan. Stir in beans, undrained tomatoes, picante sauce, oregano, cumin, and chili powder. Transfer mixture to a 1-1/2- to 2-quart casserole or baking dish. Bake, covered, about 30 minutes or until heated through. Uncover and sprinkle with cheese. Bake, uncovered, about 3 minutes more or until cheese is melted. In a small bowl, stir together sour cream, 2 tablespoons of the green onions, the cilantro, and lime peel. To serve, top each serving with a spoonful of the sour cream mixture. Sprinkle with the remaining green onions.
Brown ground beef or venison and drain. In medium bowl combine soup, onion, milk, and salt and pepper. In a 2 quart baking dish (11x7) alternately layer the potatoes, soup mixture, meat and cheese. Repeat layers, ending with cheese on top. Bake, covered, at 350 degrees for 1 to 1 1/2 hours, until potatoes are tender.
In a 2-3-quart mircowave-safe bowl cook butter/margarine on high for 1 minute. Add onion; cook on high for 3 minutes. Add potatos, water, and bouillon cubes; cook on high for 15 minutes. Using ladle transfer soup into electric blender. Holding lid on securely, blend until smooth. After blended, return to bowl, add cheese then stir in until melted. Serve immediately, add steamed broccoli florets as desired.
Unroll crescent rolls and pinch together to form one large rectangle. Spread sausage meat evenly over the dough. This can be hard depending on the brand of sausage. Sometimes a back of a spoon helps with spreading. This doesn't have to be perfect. Place the dough along the long side, creating one long roll. Cut the dough into 1/2 to 3/4 inch pieces. Place on cookie sheet and bake at 350 degrees fahrenheit until lightly brown. Remove from oven. Squirt (or spread) mustard on top and then top with cheese. Return to oven just to melt cheese and serve.
Boil potatoes until done (approximately 45 minutes). Preheat oven to 300°F. Grate potatoes into large mixing bowl (do not mash). Blend in cheese, green onions, sour cream, salt, and white pepper. Transfer mixture to large deep baking dish. Bake for 45 minutes.
Place all the dressing ingredients in a small container with a tight fitting lid and shake vigorously to blend. Add salt and pepper to taste. If not serving immediately, place the dressing in refrigerator. Before serving, allow the dressing to sit at room temperature for 30 minutes. Layer chilled salad plates with the baby greens and top with thinly sliced pears. Sprinkle with toasted pecans and cheese, drizzle with dressing as desired. Enjoy!
In a mixing bowl beat the butter until creamy, using an electric mixer on medium speed. Gradually add in the sugars, beat well to combine. Add in the eggs, 1 at a time; beat just until the yellow disappears after each addition. Add in the vanilla; stir to combine. In another mixing bowl, mix together the flour and next 3 ingredients. Gradually add to the butter mixture; beat until blended. Stir in the oats, chocolate morsels, and pecans. Drop by tablespoonfuls onto a greased baking sheet. Bake in a 350° oven for 12 minutes. Cool on baking sheet for 3 minutes. Transfer cookies to a wire rack to finish cooling.
Mix the sour cream, cream cheese, garlic, spices, and Parmesan cheese together. Use a boning knife to make a pocket in the chicken breast. Fill the pocket with the cream cheese mixture. After filling, coat with the bread crumbs and pan fry each side for 2 minute to make crispy. After gently frying, place in a 375 degree oven for 30-40 minutes.
In a heavy saucepan, combine sugar, water and orange juice concentrate. Cook over medium high heat, without stirring, until candy thermometer read 238 soft ball stage. Remove from the heat, stir in pecans and orange peel. Beat with a spoon until mixture thickens and loses its gloss, about 2 minutes. Drop by teaspoonfuls onto waxed paper to harden. Store in an airtight container.
Clean and slice the mushrooms with an egg slicer. Saute in 1 tablespoons of butter with the chopped onions and celery. Combine the bread cubes, seasonings, sauteed mushrooms, onions, and celery. And the remaining butter. Add the chicken broth and mix well. Mixes 8 cups of stuffing or enough to stuff. A 10-12 lb. Turkey.
Soak the beans overnight. Drain and cover with 6 cups hot water and cook for 1 1/2 hours or until tender. Drain. Heat olive oil and chopped garlic for one minute. Add chopped escarole and cook until wilted down. This will look like a lot of greens, but by the end will cook down until almost nothing. Add Beans, Tomato Sauce, Diced Tomatoes and broth. Stir to combine. Simmer together uncovered for 45 minutes until slightly thickened. Add Salt and Pepper to taste. Serve in bowls with delicious crusty bread!
Mix together cake flour, baking powder. baking soda, salt and sugar. In another bowl mix beat milk, saco powder, eggs, vanilla and melted butter, until smooth. Pour wet mixture into dry mixture then wisk together only until combined, no steaks of flour remain, and lumps are gone. The consistency should me medium, skewed toward wet. Add more milk if necessary. Preheat waffle Iron. When hot, spray with non-stick spray and pour batter onto it. Close lid and cook -this is the tricky part- I threw out my first waffle because i overcooked it-adjust the time accordingly. I have a Cuisinart 2 waffle size Belgian waffle iron and i found that just under the 4 timer was right.
Slash the edges of the chops in 1 or 2 places to prevent curling. To make the rub, in a small bowl combine the sage, salt, and pepper. Rub the pork chops all over with the rub. Let stand at room temperature for at least 15 minutes or up to 1 hour, or cover and refrigerate overnight. Bring to room temperature, if necessary, before cooking. In a large frying pan over medium-high heat, heat the olive oil. Add the chops and brown for about 2 minutes on each side. Reduce heat to medium and cover the pan. Cook until the meat is lightly pink near the bone or an instant-read thermometer inserted away from the bone registers 145 degrees F (63 C), 4-5 minutes longer. Transfer the chops to a platter and tent them loosely with aluminum foil while you make the sauce. Pour off all but 1 Tb of the drippings from the pan. Add the onion and apple and saute until the onion is translucent, about 5 minutes. Add the vermouth and deglaze the pan, scraping up any browned bits from the bottom. Spoon the apple and onion mixture onto individual plates. Place the pork chops on top, drizzle with the pan juices, and serve.
Mix well and cook in microwave, or stovetop, until it bubbles and is thickened,stirring occasionally. cool. On a lightly floured surface, roll each biscuit into a 3" circle. Lay in a greased muffin tin. Fill almost to top with custard. Sprinkle with cinnamon/sugar. Bake at 350 degrees for 15 minutes. Let stand for 5-10 minutes before removing from pan. cool. Enjoy! Makes about 30 kuchen. These are a favorite of my family, and I have shared the recipe with many others!
Scrub sweet potatoes, and cook in boiling water for 20 minutes, or until soft. Drain, reserving 1/4 cup liquid; set aside. Peel, and mash enough sweet potatoes to measure 2 cups; set aside to cool completely. Sift together next 5 ingredients in a large bowl; set aside. In another large bowl, combine by hand the mashed sweet potatoes, 1/4 cup liquid, sugar, eggs, and oil. (Batter will be lumpy.) Add flour mixture to sweet potato mixture, and stir just until moistened. (Batter will be stiff.) Fold in blueberries. Spoon mixture into 2 greased 11x7x4 loaf pans. Bake at 350F for 50-60 minutes, or until wooden toothpick inserted in centers comes out clean. Cool in pans for 10 minutes. Remove bread from pans, and let cool on wire racks. Note: You can also use canned or baked sweet potatoes. If using the latter, substitute 1/4 cup water for the sweet potato liquid.
Steam you veggies so that they are to your liking. Place 2 oz of turkey on each tortilla. Top with 1 oz of cheese on top of turkey. Top with 3/4 C of the veggie mixture. Top with 1 t dressing and roll up like you would a burrito. If you want the cheese to melt better, zap in microwave for about 30 seconds.
Preheat oven to 325 F and have ready a greased 9x5" loaf pan. Beat eggs and sugar in a large bowl until well combined. In another large bowl, combine flour, baking powder, and salt. Add flour mixture to egg mixture and mix well. Add nuts, dates or raisins, 1 cup cherry halves,& the chocolate chips and stir gently to combine. Pour into a greased 9x5" loaf pan(mixture will be very thick). Garnish top with a row of cherry halves down the center of the batter- press gently so they stick. Bake in a preheated 325 F oven for 1 1/4 to 1 1/2 hours or until golden and a toothpick inserted near the center comes out mostly clean (there will be streaks of melted chocolate but not gobs of beige batter) - DO NOT OVERBAKE or it will be as hard as a rock. Let cool in pan on a wire rack for 10 minutes, then remove from pan and let cool completely. Usually I slice the loaf after it has cooled and seal it in a plastic zip-top bag, which helps keep it from hardening up.
Prepare taco meat per package directions. Warm refried beans. Prepare a small amount of oil in pan to 375°F (do not put so much that it will cover the flour tortillas). Cook flour tortilla's at 375°F for 30-45 seconds or until just golden brown. Drain on paper towels. Top on tortilla with a thin layer of refried beans. Then top beans with a layer of taco meat. Put another tortilla on top of the taco meat. Put red sauce on top of the tortilla. Put a few diced tomatoes and green chiles on top of red sauce. Top with the Mexican blend cheese. Finally top with a few chopped green onions. Put finished Mexican pizzas on cookie sheet and broil in oven until cheese is melted. Cut into fourths and serve.
Combine all Dipping Sauce ingredients in a bowl and mix until smooth; refrigerate. Combine all Eggroll Filling ingredients in a bowl. Turn on the broiler. Assemble 10 eggrolls: spoon a half cup of the mixture into the center of each tortilla; fold in the ends and then roll the tortilla over the mixture very tightly. Hold together with two toothpicks, one through each end. Spray a lasagna-type pan with non-fat cooking spray. Spray both sides of the egg rolls with cooking spray as you place them in the pan. You may brush them with olive oil if you prefer. Broil for approximately one and a half to two minutes on each side, until golden brown and crispy. Watch very carefully. Do not leave the oven unattended because they cook quickly. Remove from pan and slice each eggroll in half. Take out the toothpicks and serve with chilled dipping sauce.
Adjust oven rack to upper-middle position, and preheat oven to 250. Mix sugar, paprika, pepper, garlic powder and salt in a small bowl. If using liquid smoke, mix mustard and liquid smoke in a small bowl. Brush both sides of each slab with mustard, then sprinkle both sides with the dry rub. If using just mustard, brush directly on each slab, then sprinkle both sides with the dry rub. ***Line a lg. jelly roll pan or other shallow roasting pan with a sheet of heavy-duty aluminum foil. Place the pan on the oven floor (if oven is gas), or bottom oven rack (if oven is electric), making sure the foil covers the entire oven level. Roast ribs until fork-tender- 2-3 hours for spare ribs, and 1 1/2-2 hours for baby-back ribs. Remove foil-lined pan from oven, and pour off fat. Transfer ribs to foil-lined pan, meat side down. Turn on broiler. Brush ribs with 1/2 the Ah-So Chinese Style Sauce. Put pan under broiler until glaze bubbles vigorously. Remove pan, turn the ribs, brush with the remaining sauce, and return to the. broiler until glaze bubbles vigorously. Be careful, because they can burn. Let stand 5-10 minutes. Cut into individual servings, and serve. ***Note: My Aunt Ann makes these directly on the racks in her self-cleaning oven, and just put aluminum foil on the bottom rack to catch everything. Once the ribs are made she just soaks the racks to clean, and turns on the automatic cleaning system for her oven.
Peel and chop avocados and place in a blender or food processor. Add mayonnaise, sour cream, onion, Tabasco (if using), salt and pepper. Blend or process until smooth; mix in cilantro.
Heat the oil and add the garlic. Cook for 30 seconds. Add the chicken and cook for 5 minutes over high heat. Add the tomatoes,basil,capers and balsamic vinegar. Bring ot the boil, reduce the heat and simmer for 8 minutes,uncovered. Stir in the brown sugar and season with salt and pepper.
Make a fish stock with cod bones, 1 whole onion, 3 whole garlic cloves, 2 carrots and 3 stalks of celery. Boil for about an hour, then sieve the broth. Saute 1 chopped onion with olive oil until soft. Add Italian parsley, then the fish broth. Add 1 can tomatoes then the white wine. Add fish 15 minutes before serving. Serve as main meal with assorted breads and bottle of chilled Chablis!
Bring water and bouillon to boil, stirring often until bouillon is dissolved. Add all ingredients except crab meat. Bring to a boil and reduce heat to simmer. Add in fresh crab pieces with shell (pieces of crab body with crab meat still inside). Allow to simmer until liquid is slightly reduced (about 1/2 hour) and stir frequently. Add jumbo lump crab meat about 10 minutes before serving (do not break up the pieces).
Cut bread into cubes and set aside in a large bowl. (Bread crumbs need not be dried.). Peel onion and garlic cloves. Wash all vegetables and clean seeds from red pepper. Slice onions, garlic, celery, red pepper, and mushrooms, discarding the stems. Saute onions and celery in olive oil for several minutes, slowly stirring in half the spices (except for sage). Add garlic, red pepper, and remainder of spices, continuing to saute vegetables. Add mushrooms and continue to stir all vegetables as they cook. Add more olive oil as needed. Scramble eggs in a separate bowl. Remove vegetables from burner before onions brown. Add vegetables to bread cubes in bowl and stir. Add broth and continue to stir until moist. Add eggs and sage to stuffing mixture in bowl and mix until evenly distributed. Spray or wipe baking pans with olive oil. Place and distribute bread crumb mixture in pans. Preheat oven to 350 degrees and bake dressing mixture in hot oven for 20-30 minutes (uncovered). Remove stuffing from oven once it is crisp and lightly browned on top but still moist inside. Cover with foil and keep stuffing warm until it is ready to serve.
Place meat in non-aluminum bowl. Combine first 6 ingredients and pour over meat; let marinade 3 hours, turning meet frequently so it is well marinated. Bake meat in 350 F oven for 60-100 minutes. While meat is baking cook marinade in high heat until reduced to 1/2 cup. Serve it warm with meat.
In a small saucepan, melt marshmallows with the butter over low heat. Add the rice cereal and stir to coat; let cool slightly. Cut licorice to the length of the fruit roll-up. Unroll the fruit roll-up and peel off the plastic film. Scoop half of the rice cereal mixture on the edge of each roll-up. Place the licorice in the center of the rice and roll up the candy sushi. Dip a knife in water to keep it from sticking and cut into 2-inch pieces. Enjoy! ;).
Mix the sugar, milk, cinnamon, egg, and vanilla in a shallow pan. ( Another way I've seen this is to leave the sugar and cinnamon out of this step mix them together and then sprinkle them over the toast after it has cooked, whatever sounds good to you, I've done them both). Dip each slice of bread, flipping it over to saturate both sides. Fry in a frying pan that has been preheated on medium heat with a little butter in the bottom of the pan. Brown both sides, remove from heat and garnish each slice of bread with 1/2 a banana and 2-3 strawberries and desired amounts of butter and syrup and nuts -- enjoy.
Brown meat with taco seasoning mix, drain greese. While meat is browning, chop onion and mix onion, lettuce and shredded cheese. Let meat cool a little and then add sour cream and french dressing. At meat mixture and crushed doritos to lettuce, when ready to serve.
Preheat oven to 350 degrees. In a large bowl, combine hashbrowns, brocolli, salt and pepper until thoughroughly mixed. Add sour cream and stir. Spoon half of the mixture into 9 x 13 baking dish. Top with half of the cheese. Spoon remaining mixture on top and finish with a final layer of cheese. Bake for 1 hour and 15 minute or until the center of casserole is hot.
Preheat oven to 375°. Grill patties or place 4 patties in non-stick baking pan and bake for 5-8 minutes. Add mushrooms and bacon bits and top with Fontinella. Bake for an additional 3-5 minutes.
Vegetables -- Roast the vegetables. Preheat the oven to 425 and place the cut squash, leeks and onion on a cookie sheet lined with oil. Drizzle with olive oil, salt and pepper and cook until tender and golden brown. The leeks and onion will be done quicker than the squash. Once done remove from the pan and transfer to a large pot. Making the soup -- in the large pot with the squash leeks (white parts only), and the onion, add the garlic, chicken broth, beer, and evaporated milk and puree with an immersion blender. You can also use a regular blender for this. Whether you blend it in the pot or a blender once back in the pot add, add the heavy cream, salt and pepper, fresh sage, maple syrup, and nutmeg. Now just reheat and get ready to eat. Garnish -- with a dollop of sour cream, some crispy maple bacon bits, fresh chives, and a baguette that you toasted and then with melted gruyere or swiss cheese. Just makes the soup perfect.
Take cold cream cheese and mix with garlic to incorporate. Place in fridge and chill for 15 minutes (I found using cold cream cheese makes them easier to fill). Place 1 tsp filling in each wonton wrapper. Wet each square edge with the egg wash. Fold into triangles. Make sure to get all the air out when sealing or they will puff up to much in the hot oil. Freeze or fry in 450°F oil 6 at a time til golden brown. Serve with various dipping sauces.
Mix Fat Free Eagle Brand Milk and Lime Juice in a bowl. Fold Cool Whip into the mixture. Poor into Graham Cracker Crust. Let set up over night before serving.
Preheat oven to 425. In a deep ovenproof skillet, cook crumbled beef and scallions over medium heat until browned, 5-7 minutes. Drain off any fat. Stir in pizza sauce, mushrooms and green pepper. Simmer 3 minutes. Sprinkle 1/2 cup cheese over meat mixture. In a bowl, whisk together flour, milk and egg until well blended. Stir in remaining 1/2 cup cheese. Spread batter evenly over meat mixture. Bake 20 minutes or until light golden. Cut into wedges and serve.
Lightly sautee onions in melted butter. Mix potato, onion, and salmon together. Form into patties, roll each pattie in egg, then roll in breadcrumbs. Pan fry in olive oul, until golden brown on each side.
In a nonstick skillet, melt the butter and 1 tablespoon oil over medium heat. Saute the diced onion for 15 minutes or until golden. Add in the brown sugar; cook for 5 minutes, stirring frequently. In a bowl, mix together the onion mixture, shredded potatoes, salt, and pepper. Heat 1 tablespoon oil in the nonstick skillet over medium-high heat. *Dothis in batches--drop the potato mixture into 3 1/2 inch rounds; cook 5 minutes on each side or until golden (add more oil as necessary). Press down with a spatula to flatten. Serve hot, topped with crumbled bacon and pecans.
Preheat oven to 325. 1. Slice the tomato leaving about 5 of your largest full circles aside. 2. Chop all the remaining tomato & asparagus. 3. In a large bowl, mix all the other ingredients (not the veggies) & whisk until well blended. 4. Add the veggies, except for you 5 tomato circles. 5. Pour the mixture into a standard oven safe dish. 6. Place your 5 tomato circles on top - just for aesthetics. 7. Bake in oven about 12-15 minutes. You can test by gently shaking the dish & making sure that the egg in the center is solid.
Cook chicken in salted water for 25-30 minutes or until tender; Remove chicken and reserve stock. Cut chicken meat into bite-size pieces; set aside. Cook noodles in stock until tender; drain and set aside. Saute green pepper, onion, and celery in 1/4 cup butter until tender. Add cheese; cook, stirring constantly, until cheese melts. Stir in soup and mushrooms; cook until bubbly. Add chicken and noodles; mix well. Spoon into a greased 13 x 9 x 2 inch baking dish. Combine remaining 1/4 cup butter and cracker crumbs. Sprinkle over the chicken mixture. Bake at 325 degrees for 40-45 minutes.
Cream shortening, butter and cream cheese, use butter, and cream cheese straight out of the refrigerator. Add vanilla and sugar, beating well. Gradually add salt and flour. Put through cookie press in desired shape. Bake on 350 for 6-7 minute, let set 30 seconds to a minute before removing from cookie sheet. Cool.
Pre-heat oven to 350 degrees. In the bottom of you baking sheet/dish place Tin Foil. i can not stress this enough if you dont your chicken will stick to your pan! Cut each chicken breast into four slices the long way. your making chicken strips. in a medium sized bowl, mix one cup breadcrumbs with one cup GRATED Parmesan cheese. dredge each chicken strip in the breadcrumb mix. place your chicken in the tin foil coated pan. melt butter. drizzle melted butter over chicken. bake for 20 minute in the 350 degree oven. after baking EAT IT!
Preheat oven to 180C / 350°F. Melt the PB and syrup in a pan over a medium heat until well combined. Stir in the banana, nuts, seeds and oats. Line an 8 x 8 inch pan Encourage the mixture into a flat layer in the pan and smooth the top. Bake for 20 minutes (will still be soft when it comes out). Cut into 20 pieces. Cool for 20 minutes.
Combine all ingredients. Rub over steaks before grilling or broiling. Will season four to five steaks. Store in a covered container.
In blender combine avocado and banana. Blend until smooth. Add milk, sugar, vanilla and cocoa powder. Blend again. Pour into small dessert bowls and chill for at least 20 minutes.
In a food processor, chop cabbage, carrot, celery, and onion (separately). Mix together chopped ingredients in a bowl. Add in chopped apple and almonds. In a separate bowl, mix dressing ingredients. Add dressing to cabbage mixture, and mix well so that dressing lightly coats and holds slaw together. You can store it in the refrigerator for up to one week.
Bring water to a boil in small saucepan; stir in rice and salt. Rduce heat to low; cover and cook 15 minutes or until all water is absorbed. Heat oven to 325°F Whisk eggs and sugar in medium bowl; whisk in coconut milk and lemon juice. Spoon cooked rice into ungreased 8 inch glass baking dish; sprinkle with raisins. Pour egg mixture over rice; stir to blend. Bake 20 minutes. Stir well; sprinkle with coconut flakes. Bake 15-20 minutes more or until knife inserted halfway between center and edge comes out almost clean. Serve warm.