HumbleIntelligence/food-ner-1-Million huggingface dataset:
Take your sausage out of the casing. Take a small ice cream scoop to make sure all your sausage balls are the same size. Take a teaspoons of goat chees put it in the middle of your meat roll into a ball continue until all your sauge is gone. In a bowl add your Italian bread crumbs. Roll all your sausage balls & coat well with your bread crumbs. Heat your oil to high heat drop in your sausage balls & cook until golden brown & por is cooked. In a large pot boil your pasta until andante. Heat your Ragu sauce. Drain your pasta. Add a serving of pasta to your plate 3 sausage goat cheese stuffed balls top with The Ragu Chunky sauce & enjoy all the amazing flavors.
In a bowl, combine the chicken, 1 cup cheese and 1/2 cup enchilada sauce. Spread 1/4 cup refried beans down the center of each tortilla. Top with chicken mixture; roll up. Place in two ungreased small baking dishes. Top with the remaining enchilada sauce and cheese; sprinkle with olives. Cover and bake at 400° for 15-20 minutes or until heated through. Garnish with tomato and lettuce if desired.
Pre-heat oven. measure out 8 g of yeast and combine with 50 g warm water and 1 tsp sugar. allow to sit and rise for 10 min, until bubbly and foamy. combine flours, starches, guar gum, and salt. (dry mix). beat eggs, add cider vinegar, oil, and remaining 200 g water. add yeast, and then add dry mix. beat well for about 2 minute. grease pan (i like to use butter on a stone). dough will be more like batter in consistency. use hands to spread, sprinkling flour ontop of dough to prevent sticking. thinner crust will result in crispier crust. Cook crust at 425 for 20 minutes on a stone. For a regular metal sheet you'll have to play with it, but in my experience i would try 375 for same time. you want the crust to be slightly browned around the edges and bottom to prevent a "soggy" crust in final product. once crust is pre-cooked, top, bake until cheese is golden brown. cool & enjoy!
Cut squash in half lengthwise and scoop out seeds. Bake cut sides down at 425° 45- 50 min. or until very soft at thick end. Let squash cool and scrape out of the shell; mash as smoothly as you can. Meanwhile, saute onion, garlic and spices in olive oil until onion is translucent. Add peppers and salt, stir, cover and leave on low heat 5 min. Preheat oven to 350°. Stir beaten eggs into mashed squash. Add corn, sauted vegies and grated cheddar; stir to mix well. Bake 20 min. covered; uncover and bake 20- 30 min. more.
Combine 1/2 cup water and sugar in a stovetop pan. Cook to full boil for one minute, no longer. Pour water and sugar mixture over peanut butter in a bowl,adding the vanilla and beat until the mixture thickens. Pour into a buttered Pyrex dish and smooth with spoon to make a uniform thickness. Allow the fudge to cool and cut into squares!
Turn on your waffle iron so it gets hot in preparation for your waffles. I use pam oil spray to coat the iron between each waffles but butter or anything works as well. Melt the butter completely, dice the salmon, and chop/grate the cheese. You can really use any kind of cheese you prefer, but this is just the kind of cheese I usually use and is readily available. Sift and whisk the dry ingredients in a large bowl. Blend the wet ingredients in a medium sized bowl. Slowly pour the wet ingredients into the dry and whisk with a few strokes, don't over beat. When fully blended add the cheeses and salmon.
Place 8-10 wooden skewers in a shallow pan of water to soak before grilling. Soak 30 minutes. Cut chicken breasts into 1-inch pieces and place in a large bowl. Add 3 tablespoons of fresh lemon juice from one lemon. Add the olive oil, garlic, oregano, 1 1/2 teaspoons salt, and 1/2 teaspoon ground black pepper. Toss and let the chicken marinade for 20-30 minutes. Meanwhile, in a second bowl mix the ingredients for the Tzatziki sauce. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir well, then put in refrigerator until ready to serve. Pre-heat the grill to medium heat. Slice the remaining lemons into thin rounds. Slide 7-8 pieces of chicken onto each skewer with a folded lemon slice in between every 2 to 3 chunks. Once all the skewers are ready, grill them for 5 minutes per side, 10 minutes total. Be careful that the wooden skewers are not resting directly on the grill. Break open one chicken chunk to test for doneness. Serve the chicken and the tzatziki sauce for dipping.
Spread tortilla with cream cheese spread. Arrange spinach leaves in straight line down center of tortilla. Top with pepperoni and cheese. Sprinkle with zucchini, artichokes and olives. Roll tortilla tightly, burrito style. Serve at room temperature.
Preheat oven to 375. In a large bowl, mix together, butter, sour cream, egg. Stir in cans of corn and corn muffin mix. Spoon into buttered 2 quart casserole. Bake for 45 minutes. Add cheese and stir well. Bake for 15 minutes or until dish is slightly puffed.
Mix all ingredients except for the 1/3 cup of shredded cheese in a medium bowl. Grease or spray with non-stick spray a 9 x 11 baking dish. Pour mixture into baking dish and sprinkle on remaining 1/3 cup of shredded cheese and bacon bits if desired. Bake uncovered for 30 minutes at 350 degrees.
Preheat oven to 325 degrees Fahrenheit. Melt half the butter in a large skillet. Add onions and cook over medium-low to medium heat until tender and lightly browned, about 25 minutes. Remove onion and butter from pan and put in a very large bowl to be mixed later. In same skillet, melt rest of the butter, add apple, and cook quickly over high heat until lightly browned, but not mushy. Remove apples and butter from pan and put in the bowl with the onions. With the pan back on the burner, add sausage, crumbling as you cook it over medium heat, and cook until lightly browned. When done, remove with a slotted spoon and add it to the mixing bowl. Reserve drippings for basting later. Add remaining ingredients to the mixing bowl and combine gently. If you're going to stuff a turkey, cool completely in the refrigerator first. To cook it as a separate dressing, spoon the mixture into a large casserole (13 x 9 or slightly larger), cover with aluminum foil and bake for 30- 45 minutes at 325, basting occasionally with cooking juices from the turkey or with reserved sausage fat, if needed. Uncover the pan for the last 10 minutes of cooking to brown. Serve hot or warm. Note: You may need to use additional broth (approximately one 14 ounce can) as necessary to adjust the moistness of the stuffing to your taste, or if there are insufficient drippings from your poultry. Note: To make these as individual stuffing muffins, add one egg to the mix before baking to help the muffins keep their shape.
Sautee onions and garlic in butter until tender. Add mushrooms, sherry, beer and Worcestershire Sauce. Cover and cook 15 minutes on med heat, stirring often. Uncover and cook until liquid has cooked out and it starts to sizzle slightly. Add salt and pepper and mix well. Brown slightly. Serve hot straight from the pan or top a burger or any cooked meat. This is great topped off with a spoonful of gravy. But if you don't have gravy made it's perfect just as is. Enjoy!
Cream butter and both sugars in a big bowl for about 5 minutes. Beat in each egg separately. In a nother bowl combine flour, baking powder and cocoa powder. Stir the dry ingredients into the wet carefully. Fold in pears and chocolate chips. The dough will be very cake like. Fill into prepared muffin tins and bake in the preheated oven at 190A°C/375A°F for about 20-30 minutes.
Heat the olive oil on the stove top over medium heat. While the oil is heating, chop the onion. Add the onion to pan and cook until soft (about 5 minutes). Add the Black beans, BBQ sauce, molasses, apple cider vinegar, maple syrup, mustard, and ketchup. Stir everything to combine and bring the ingredients to a low simmer. Place the lid on the pan simmer about 45 minutes. Allow to cool slightly and enjoy!
Bring chicken stock to boil in a 2 qt sauce pan over high heat. Reduce heat and keep at a bare simmer. In another 2 quart saucepan, heat butter and oil and add onion, cooking until translucent. Add rice and stir to coat evenly with butter/oil mixture. Slowly add hot stock to rice, 2/3 cup at a time, stirring constantly until rice absorbs the liquid, 4 to 5 minutes for each addition. When all the liquid has been absorbed, pour risotto out onto a large baking sheet to stop the cooking and cool as quickly as possible. Refrigerate uncovered until cold. Can store in covered container up to 2 days before finishing. Work with remaining ingredients. Bring stock to boil. Place chilled risotto in 4 qt sauce pan over medium heat. Pour 1-1/2 cups boiling stock into risotto, stirring constantly with a wooden spoon. Continue cooking until rice is just barely tender. Stir in cheese and butter, adjusting consistency with more stock if risotto becomes too thick. Season salt and coarse pepper. Remove from heat and add lemon and zest. Serve with garnish of choice.
Combine all ingredients. Whisk until well-blended. Use as a marinade to enhance the flavor of any fish.
Heat oven to 375o. In a bowl, combine graham cracker crumbs, 3 tablespoons sugar, butter, and salt. Press into buttered pie plate; bake until ightly browned, about 12 minutes. Cool completely on a wire rack. Reduce oven temperature to 325o. In a bowl, combine condensed milk, yolks, and lime juice. Pour into crust. Return pie to oven and bake until center is just set, 15 to 17 minutes. Cool completely on wire rack. In the bowl of an electric mixer, whisk together remaining sugar and egg whites. Place bowl over a pot of simmering water, and stir until warm to the touch and sugar is dissolved. Place bowl on mixer fitted with whisk attachment, and mix on medium-high speed until stiff peaks form and meringue is glossy, about 5 minutes. Place cream in a chilled bowl; whisk until soft peaks form, being careful not to overmix. Gently whisk a third of the cream into meringue. Using a rubber spatula, fold in remaining cream. Top pie with meringue; freeze just until topping is firm enough to slice.
Beat together the cream cheese, mayonnaise, sugar, lemon juice, cayenne, salt, and pepper until smooth using hand mixer or food processor. Fold in the crab meat, shrimp, and scallions until evenly combined. Stuff the shells with the mixture and place on a serving dish. Cover tightly and refrigerate for at least an hour and up to 12 hours before serving. Can cut the shells in half prior to serving as these are very filling.
Preheat oven to 300°F Bring a medium sized pot of water to a boil. Cook onions in boiling water covered about 2-3 minutes. Remove onions from water and plunge into ice water; peel. Arrange onions in a lightly greased 1 qt baking dish. Combine remaining ingredients except paprika in a small bowl. Pour mixture over onions, then sprinkle with paprika. Cover and bake 25-30 minutes, stirring halfway through the cooking time.
Melt Butter in a large pot or dutch oven. Stir in Paprika to butter. Sautee the onions in the paprika butter solution, then temporarily remove them. It may be necessary to add an additional Tablespoon of butter to the solution. Brown the chicken in the butter. Add the chicken broth, re-add the onions and simmer for one hour, covered. After the solution is fully cooked, add in the sour cream. You may also add in the flour to thicken the gravy. This dish is often served with the German pasta,'Spaetzels' or with the Hungarian'Halousky'. This meal is exceptionally filling with the Spaetzels.
Butter an 8x8 inch pan. In a medium saucepan over medium heat, combine milk, sugar and salt. Bring to a boil and stir in gelatin. Boil 4 minutes. Remove from heat and stir in butter, chocolate chips, vanilla and cherries. Pour into prepared pan. Chill 2 hours before serving.
Combine lard and peanut butter in a large saucepan. Cook over low heat until melted. Stir in remaining ingredients. If needed, add enough water to make the product the consistency of oatmeal. Pour into a bread pan and cool. When cool, run a knife around the edges and pop suet out of pan. Slice into portions that will fit your hanging suet feeder. Store remaining slices in the freezer until ready to use.
In a large skillet, heat the oil, over medium heat; add onions and cook until softened, about 2 minutes. Stir in garlic and season with salt and pepper. Add orzo pasta, increase heat slightly, then brown pasta, about 3 to 5 minutes. Stir in rice, turmeric, and saffron. Add wine and chicken stock, cover skillet, bring to a boil, lower heat and simmer until rice is al dente, about 10 minutes. Stir in mussels, peas, and tomatoes; cover and cook until shells open, about 8 to 10 minutes (discard any shells that do not open). Serve in shallow bowls, garnished with fresh parsley.
Drain the pilchards, retaining the tomato sauce. Add to mashed potato and beaten egg, mixture must be quite stiff. Add onion and seasoning. Form into cakes and bake at 200 C for approximately 30 minutes, turning over half way through. (If desired, allow to cool and freeze - can be re-heated in microwave). Serve with reserved tomato juice, simmered with italian herbs and parmesan.
Mix the ingredients in a pail, and use a scrub brush to brush the solution onto the problem spot. To qoute Jerry Baker,"Say Out, out, danged spot" three times and it will be---in a flash! ".
If using onions, I lightly saute them in a little butter or olive oil to soften. Mix soup/dip mix into softened cream cheese and then add sour cream. (Make sure the cream cheese is very soft, otherwise you will have lumps.). Add onion, water chestnuts and spinach and mix together thoroughly. Refrigerate at least 4 hours. (If you can make this a day or so in advance, the flavors will have time to set well!). Prep time includes refrigeration and servings are a guess! I serve it with my favorite crackers (Triscuits) or toasted bread slices.
Melt margarine in large pot (4 quart or larger). Add sugar, egg, and dates. Stir constantly over low to medium heat. Cook approximately 5 minutes until mixture thickens. Remove from heat. Add chopped nuts and rice cereal. Roll into walnut-sized balls; then roll in coconut.
Preheat grill to high. To prepare steak, combine garlic, hot pepper, oil and salt in a small bowl. Rub the mixture on both sides of steak. To prepare salsa, combine hearts of palm, tomatoes, onion, hot pepper, cilantro, vinegar and salt in a medium bowl. Reduce grill heat to medium and grill the steak 4 to 6 minutes per side for medium-rare. Transfer to a cutting board, tent with foil and let rest for 5 minutes. Cut the steak across the grain into thin pieces. Serve with the salsa.
Preheat the oven to 400 degrees F. Rinse fish and pat dry. Sprinkle fish with lemon juice and salt. Coat an oven-safe handled large skillet with a drizzle of olive oil and a little softened butter. If your skillets all have rubber handles, coat handle twice with tin foil and it should be fine in the oven. Set portioned fish into skillet. Heat a small skillet over medium high heat. Add a drizzle of olive oil and the bacon. Render the fat in the bacon 3 minutes then add onions. Sweeten and soften onions and garlic 10 minutes. Remove pan from heat. Add bread crumbs to the pan and turn them to coat them in drippings. Add parsley and capers combine. Top fish with coating of onions, bacon and bread crumbs. Bake 15 minutes. Transfer fish to dinner plates and top with chopped tomato.
Brown and drain ground beef. Add taco seasoning to taste [we prefer a less spicy mix, so I only use half the envelope]. Add corn. Meanwhile, boil potatoes until tender, then mash. If you like, you can add butter and milk. Spread about one third of the potatoes in a round 2 quart casserole dish. Top with the ground beef mixture, then the cheese. Finish with the remaining potatoes. To use right away, bake at 350 about 30 minutes. To freeze, cover and freeze until solid. Lift out of casserole dish and wrap in foil. Place in zipper bag, label with name and date. Use within 3 months. To reheat, unwrap and place in original dish, defrost completely. Bake at 375 for 40-45 minutes.
Preheat oven to 350. Grease your casserole dish. Using an oven proof glass measuring cup for the non-dairy creamer (Mocha mix), microwave it for 1 1/2 - 2 minutes. Do not boil. Place eggs in a blender that you can slowly add ingredients through the opening in the lid and blend eggs. Slowly add sugar 1/4 cup at a time until well mixed. Add salt, vanilla and cinnamon. Slowly pour hot Mocha Mix into this mixture until well blended and frothy. Put rice, raisins and craisins if desired into greased casserole dish and stir to mix. Pour the eggs mixture over this rice in the casserole dish Place this casserole dish into another oven proof dish that has hot tap water in it. Water should not go up any higher than half way. Cook for 1 hour and check with a knife. Depending on the size of your casserole dish and your oven, cooking times will vary. Custard on top should be cooked all the way through and the knife should come out clean. If not, cook for additional 5 minute increments until done. Serve warm or cold with additional Mocha Mix.
Rinse the turkey and pat it dry with paper towels. Rub the turkey all over with the oil. Sprinkle the breast lightly with salt and pepper to personal preference. Place the breast, meaty side up, into a 5-quart slow cooker. Peel the onion, cut it into quarter, and place the pieces around the edges of the pot. Peel the garlic cloves and place them around the sides of the cooker. Cover the cooker and cook the breast on low for 9 hours, or until a meat thermometer registers 170 degrees. Remove the breast from the cooker and let the bird stand at least 10 minutes before slicing. (The internal temperature will continue to rise while the bird is standing.). Discard the vegetables in the cooker. Serve half the breast sliced, preferably with out the skins.
Preheat oven to 400°F Spread mustard over pizza crust. Top with 1 cup cheese, sauerkraut, sausage and onion. Sprinkle top with remaining cheese and bake for 10 to 15 minutes or until crust is crispy and cheese is melted and lightly browned.
Combine ingredients, except for the chicken breasts, in small saucepan and simmer for 5 minutes and cool. Pour over the chicken breasts and marinate for 3 hours in the refrigerator. Grill chicken until done.
Center a rack in the oven and preheat to 450 degrees. Using a paring knife, slice the peel from the preserved lemon and cut it into small squares. Discard the pulp. Bring the water and sugar to a boil in a small saucepan, drop in the peel, and cook for 1 minute. Drain and set aside. Heat 2 tablespoons of olive oil in a large skillet over high heat. Add the vegetables and garlic, season with salt and pepper and saute until vegetables are brown on all sides. (If necessary, do this in 2 batches.) Spoon vegetables into a 41/2- to 5-quart Dutch oven or other pot with a lid and stir in the herbs and the preserved lemon. Return the skillet to the heat and add another tablespoon of olive oil. Brown the chicken on all sides, seasoning it with salt and pepper as it cooks. Tuck chicken into the casserole, surrounding it with the vegetables. Mix together the broth, wine, and the remaining olive oil and pour over the chicken and vegetables. Put 11/2 cups flour in a medium bowl and add enough hot water to make a malleable dough. Dust a work surface with a little flour, turn out the dough, and, working with your hands, roll the dough into a sausage. Place the dough on the rim of the pot - if it breaks, just piece it back together - and press the lid onto the dough to seal the pot. Slide the pot into the oven and bake for 55 minutes. Now you have a choice - you can break the seal in the kitchen or do it at the table, where it's bound to make a mess, but where everyone will have the pleasure of sharing that first fragrant whiff as you lift the lid with a flourish. Whether at the table or in the kitchen, the best tool to break the seal is the least attractive: a screwdriver. Use the point of the screwdriver as a lever to separate the lid from the dough. Depending on whether your chicken was whole or cut up, you might have to do some in-the-kitchen carving, but in the end, you want to make sure that the vegetables and the delicious broth are on the table with the chicken.
Preheat the oven to 400 degrees. For the Bechamel: Melt the butter in a saucepan over medium heat. Whisk in the flour, a few gratings of nutmeg, and salt and pepper to make a smooth paste. Cook and stir for 1 minute. Do not allow the flour mixture to brown. Gradually whisk in the milk. Cook, stirring, until thick and bubbly; cook and stir 2 minutes more. Remove from the heat and set aside. For the Meat Sauce: Cook the meat and onion in a large skillet over medium-high heat, stirring to break up the meat into small pieces, until browned, 3 to 5 minutes. Drain off all of the fat from the pan. Add the garlic, herbes de Provence and the red pepper. Cook until fragrant, about 30 seconds. Stir in the white wine. Bring to a boil and boil until nearly evaporated, 1 to 2 minutes. Stir in the pureed tomatoes and bring to a boil. Cook at an active simmer until thickened, about 5 minutes. Season to taste with salt and pepper. Finishing the Dish: Spread 1/2 cup of the meat sauce in the bottom of a 8" square baking dish (you won't cover the entire surface) Top with 2 sheets of lasagna noodles, side by side. Top with 1/3 of the remaining meat sauce (spreading to cover the noodles as best you can) and then 1/3 of the bechamel sauce. Top with 1/3 of the cheese. Repeat the layers (starting with the noodles) twice. Bake, uncovered, until the lasagna is bubbly and the top is golden brown, 25-30 minutes, covering loosely with foil during the last 10 minutes if the top browns too much. Let stand for 15 minutes before cutting into four pieces to serve.
Lightly coat bottom of a large 8 quart stock pot with Olive oil(roughly 3-4 Tbs.) Starting with a higher heat,heat oil and add onions. Stir to coat and cook 1-2 minutes. Add garlic and cook till all are soft not browning. Add two cans of crushed tomatoes. Lower heat just a bit to avoid splatting. With your hands crush the whole tomatoes into smaller pieces in a large bowl, leaving some larger pieces.(this adds the love) Add to pot. Stir and cook 1-2 minutes. Add 2 cans of tomato sauce. Use water to rinse out large cans and add the tomato paste to the water in the large can and stir to dissolve. Add to the pot and stir well. Add basil, oregano and sugar, salt and pepper. Bring back to a bubble and lower heat and simmer. Bake 2-3 lbs. Sweet Italian Sausage in a 350 degree oven for 45 minutes. Add to sauce. Do not clean the pan. Make My Italian Meatballs #105179 then add to pan from sausage to bake. Add to sauce and continue to simmer 1-2 hours. Serve over your favorite pasta. Enjoy!
Adjust oven rack to upper-middle position and heat oven to 450 degrees. Split sub rolls in half lengthways. bake rolls, cut side up on wire rack inside rimmed baking sheet until golden and crisp (about 5 mins). combine cornflakes, onion, milk, 4 tablespoons ketchup, worcestershire sauce, thyme, garlic powder, egg, 1/2 teaspoon salt and 1 teaspoon pepper in a large bowl. add meat and knead gently until well combined. top toasted rolls evenly with meat mixture, spreading meat to edges of rolls. Brush top of meat mixture evenly with remaining ketchup and bake until meat registers 160 degrees (20-25 mins approx). Top burgers with cheese and continue to bake until cheese melts, 3-4 minutes. Let rest for 5 mins.
Cook macaroni according to package directions and drain. Stir in cheese sauce until well coated. Add all of the remaining ingredients and serve immediately.
Dissolve sugar in two cups of boiling water. Add remaining water and fruit juices. Freeze. Three hours before serving, put frozen mixture into punch bowl and add ginger ale. Punch will be slushy.
Preheat oven to 400. Grease cookie sheet. Cream the butter and gradually add the sugar, beating until light and fluffy. Add the eggs and mix well. Stir in the coconut, flour, vanilla, and orange rind. Drop by teaspoonfuls on the cookie sheet and bake for 10-15 minutes, or until golden. Cool slightly before removing cookies from sheet.