HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil sliced potatoes until tender. Drain. Brown ground beef and drain. Spread in 9 X 13 glass dish. Sprinkle with chopped onion. Sprinkle half of shredded cheese over. meat. Spread frozen green beans or mixed vegetables over meat and. onion. Sprinkle mushrooms over vegetables. Spread cooked sliced potatoes over vegetables. Spread the rest of the. shredded cheese and then pour mushroom soup over the entire casserole. (You could also make your own cheesy white sauce with butter, milk, and. corn starch or GF flour and cheese such as Velveeta.). Bake in 375-400 oven uncovered for about 30 minutes.
1. Grease and flour bottom only of a 9" x 13" pan. 2. Preheat oven to 350 degrees. 3. In in the bowl of a stand mixer, mix cake mix, egg whites, Crystal Light mix, yogurt and water until well blended and lump free. 4. Pour batter into the prepared pan. 5. Bake for 25-30 minutes, until toothpick tests clean. 6. Let cake cool thoroughly on wire rack. 7. Top with whipped topping and garnish as desired with fresh raspberries, lemon slices/rind curls.
Filling: Measure 1 tablespoon lemon juice into a small bowl; sprinkle gelatin over the top. Heat remaining lemon juice, sugar, and salt in medium non-reactive sauce pan over medium high heat, stirring occasionally until sugar dissolves and mixture is hot, but not boiling. Whisk eggs and yolks in a large non-reactive bowl. Whisking constantly, slowly pour hot lemon-sugar mixture into eggs, then return mixture to saucepan. Cook over medium-low heat, stirring constantly until mixture reaches 170° and is thick enought to leave a trail when a spatula is scraped along the bottom of the pan, about 4-6 minutes. Immediately remove pan from heat and stir in gelatin mixture until dissolved. Stir in frozen butter until incorporated. Pour filling through a fine-meshed strainer into a bowl. Cover surface with plastic wrap; refrigerate until firm enough to spread, about 4 hours. Cake: Preheat oven to 350°. Grease and flour two 9-inch cake pans and line with parchment paper. In a medium bowl, whisk together egg milk, egg whites and vanilla. In a mixer bowl, combine flour, sugar, baking powder and salt; mix at slow speed. Add butter one piece at a time, continue to beat until mixture resembles moist crumbs and no visible butter chunks. Add all but 1 cup of milk mixture to crumbs and beat at medium speed until mixture is pale and fluffy, about 1 1/2 minutes. With mixer running, add remaining 1/2 cup milk mixture, beat 1 mintute more. Divide batter evenly between cake pans. Bake 23-25 minutes or until toothpick in center of cakes comes out clean. Loosen cakes from side of pan with a small knife, cool in pan 10 minutes then remove from pan onto greased wire rack, remove parchment paper, invert again and cool completely. Icing: Combine all ingredients in a mixer bowl or heatproof bowl. Set over medium saucepan filled with 1-inch of simmering water. Cook stirring constantly until mixture reaches 160°, 5-10 minutes. Transfer mixture to mixer bowl (if needed) and beat on medium speed until soft peaks form, about 5 minutes. Increase speed to medium-high and continue to beat until mixture has cooled to room temperature and stiff peaks form, about 5 minutes longer. Assembly: Cut each layer in half horizontally. Spread 1 cup of lemon filling evenly on each cake, (except the top layer) leaving 1/2-inch border around cake. Place top layer on cakes, smooth out any filling that may have leaked from the layers. Refrigerate while you make the icing. Spread icing on cake.
In a large pot, brown ground beef/turkey and drain off the juices. Throw in onion and bell peppers near the end of the cooking time to allow to them soften, along with 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Combine chili beans, kidney/black beans, condensed tomato soup, canned diced tomatoes, and corn into the same pot and bring to a simmer. Add the remaining 1.5 teaspoons garlic powder, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, dried basil, cumin, and Tabasco. Stir well. Feel free to adjust spices and seasoning to your liking. Serve and enjoy!
Place roast in crock pot. Sprinkle roast with taco seasoning. Pour water over roast and cook for 24 hours on low. Shred pork using two forks. Add barbecue sauce to taste or serve on the side. Great on rolls or taco shells.
Soak the oats in milk for about one hour. Preheat the oven to 400. Spray the muffin pan with cooking spray. Combine the oat mixture with the applesauce and egg whites, and mix until combined. In a separate bowl, whisk the dry ingredients together. Add the wet ingredients to the dry mix until just combined. Add the chocolate chips. Do not over-mix of the muffins will be tough. Spoon the mixture into the muffin pan, forming a total of 12 muffins. Bake for 20-25 minutes, or until done. Remove from pan and enjoy.
Season meat with pepper and salt. Heat the oil in a large pan and glaze the onions, add the beef and brown. Add the spices, potato and tomato puree. Cook for 5 minutes. Add the beef stock and leave to simmer for ar least 1 1/2 hour, stirring it from time to time. Serve with boiled potatoes, pasta or knodel.
Pre-heat oven to 350 degrees. Mix together butter and sugar, then beat in egg. Add molasses, salt, cinnamon and ginger. Gradually add in the flour. Drop table-spoonfuls onto a greased cookie sheet, and bake 7-9 minutes. icing: Stir sugar and milk together until smooth, then add corn syrup and vanilla. If mixture is too thick, add more corn syrup until it is easily spreadable, but not too thin. Let cookies cool then frost.
Preheat the oven to 375; use ungreased cookie sheets. In a bowl, sift together the flour, granulated sugar, baking powder, soda and salt; set aside. In another bowl, combine the brown sugar, shortening, egg and vanilla; beat well. Stir the flour mixture into the shortening mixture, blend well. Stir in the rolled oats and walnuts, if desired. Form the dough into small balls about the size of a quarter, or a little smaller. Dip the tops of the cookies in a little additional granulated sugar; place on the ungreased cookie sheets, sugared side up, about 2" apart. Bake for 10 to 12 minutes.
Preheat an oven to 400°F. Butter a baking dish large enough to hold the asparagus. Bring a sauce pan 3/4 full of water to a boil. Add the asparagus and salt and cook until the spears are just beginning to bend when lifted by the stem, 5-7 minutes. Drain and rinse under cold water to stop the cooking. Wrap each asparagus spear in one slice of prosciutto and place in the baking dish. Dot with the butter and sprinkle with the cheese and pepper. Bake in the oven until the cheese melts, about 10 minutes. Serve hot directly from the dish.
Make simple syrup by combining sugar and water in small saucepan over medium-high heat. Stir until clear. Remove from heat and let cool. Spoon out avocado pulp and place in blender. Add syrup and blend. Add cold milk and blend. Divide between 2 tall glasses. Top each serving with 1/2 cup chocolate milk (to form separate layer) and crushed ice.
Melt lard in a pot and put flour to fry. Wait until brownish, add paprika and water and make creamy liquid. Slowly add water mixing all the time. Add caraway seeds, salt pepper and cook 30 minutes. If you like you can put egg white into just before soup is done and mix well. In the meantime cut bread slices into small cubes and fry it on lard until dry and crispy. When serving, put bread in a plate with soup and eat it.
Combine soups, onion, chiles, chicken, milk & melted butter. In a greased casserole dish : Layer some tortillas on bottom & top w/ mixture. Repeat and top w/ cheese. Bake 350 degrees until bubbly.
Reserve one cup of cheese. In a medium bowl, combine remaining ingredients (I use a hand mixer to make sure it's combined well). Push mixture together in the center of the bowl, making a ball shape, cover bowl, and refrigerate 2 hours or longer. Place a large strip of plastic wrap on the counter top. Sprinkle remaining cup of cheese over the center of the plastic wrap. Place cream cheese mixture in the center of the shredded cheese, and use plastic wrap to mold into a ball. Roll the ball to completely cover in shredded cheese. (I often use more than one cup of cheese to completely cover the cheese ball). Wrap the formed cheese ball in plastic wrap and refrigerate one hour or until serving. Serve with hearty crackers such as Wheat Thins or Triscuits.
Peel and devein prawns leaving tail intact. Combine lime juice, olive oil and salt and pepper in a large bowl. Add prawns, toss well to coat, and marinate in fridge for about 1 hour. Meanwhile make the mayonnaise, using either an electric whisk or a hand whisk. Sit a medium-sized mixing bowl on a damp cloth to stop it moving. Put egg yolks and mustard in the bowl and season well. Pour a drop of oil onto the eggs and blend. Repeat, then continue to add the oil, drop by drop, until the mixture starts to thicken and becomes pale and glossy. Then you can add the oil faster in a thin, steady stream. When all the oil has been incorporated, stir in the tequila and the parsley. Taste the mayonnaise and adjust seasoning if necessary. Preheat the barbecue or chargrill pan to high. Remove the prawns from marinade and cook each side for about 3 minutes, or until they turn pink and are cooked through. Serve immediately with the mayonnaise.
I used 1 1/2 pounds of Johnsonville spicy hot sausage,removed from casing. You can use mild sausage if your prefer. Brown sausage,drain and crumble into small pieces. Saute onions and garlic in margarine. Add to crock pot all ingredients. Mix well. Simmer for 6-8 hours.
Pre-heat the oven to 180°C. Cut the eggplant into slices lengthwise and after salting and straining, lightly brown them in olive oil and lay them in a baking dish. Mix the tomatoes, basil and garlic and spread the mixture over the eggplant slices. Pour a little oil over the mix and season, adding a few breadcrumbs if desired. Sprinkle with grated feta and bake for about 45 minutes.
Puree the squash with the butter and maple syrup until smooth. Fold in the chopped pecans. Place in a greased casserole. Sprinkle the whole pecans on the top of the dish. This dish can be refrigerated for up to two days at this point. Bake at 350 degrees for 20-25 minutes to warm through and lightly toast the whole pecans.
Make your breakfast campfire nice and hot. You have, of course, built your fire in a safe, deepish hollow. Get the clay mud from nearby (loam or sand doesn't work) and have it ready. Cook and eat your breakfast. Wash your hands. You've already cleaned your duck, getting rid of the offal, so that's done. Wipe the inside out well with a clean cloth, first, then do the outside, too (you don't want stuff in your food). Rub the inside of the duck thoroughly with salt and a bit of pepper. Clean the apple and onion. Stuff them both inside the duck's cavity. Fold the feathers to cover all the openings in the duck, then plaster the entire bird with the clay mud until it's about 1 inch thick. Place the duck in the ashes in the campfire pit and cover it well with some coals and a generous amount of wood (but don't get carried away). Make sure the campfire is safely away from everything flammable, safely banked. (If you have someone staying back at camp, that works, too.) Then go fishing or hunting for the day. When you come back for dinner, dig the duck out of the ashes (it should still be hot) and break off the hardened clay. The feathers will come off with the mud. Pull off any remaining feathers, and eat your delicious duck!
in a wide bowl, whisk the eggs with the water until well combined. put aside. in a wide bowl, mix the sugar and cinnamon together. put aside. using a sharp knife, push the knife through the middle of each roll, lengthwise, from end to end but not quite all the way through. you are just making a pocket in the roll. FOR THE BANANA "DOUGHNUTS": cut the bananas in half lengthwise, then in half again so that a piece fits in each roll. fill a frypan with about an inch of oil and heat on medium high heat. when hot, dip 3 - 4 rolls (or how ever many you can fit in the pan) in the egg, coating them all over then place them in the hot oil. fry, turning, to evenly brown each side. remove from pan, shake off excess oil then roll in the cinnamon sugar. serve hot as they are, or as a dessert with custard or ice cream. TO MAKE THE JAM OR NUTELLA "DOUGHNUTS": split the rolls as above and fill with a couple of heaped teaspoons of jam or nutella. cook as above. NOTE: the amount of bananas you use just depends on how many you wish to make. they are optional. just make the jam and nutella if desired.
Heat a comal or iron skillet over medium heat. Place the chiles in the hot skillet, using a spatula to press them against it lightly. Turn them so that both sides begin to change color. This will take about 1-2 minutes. Be careful not to burn them. Soak in the hot water for 25 minutes. Then puree chiles in a blender with 1/2 cup of the water in which they soaked. Melt the lard in a small skillet, add the chile puree and saute for 5 minutes. Set aside. Heat the oil in a small skillet, add the onion and saute until transparent. Remove from the heat and stir in the cheese. Add 1 tablespoon of the chile puree and stir well. Set aside. Place the masa in a bowl, add the remaining chile puree and the salt and knead until all the ingredients are thoroughly combined. Cover with a damp cloth and let rest for 20 minutes. Form the masa into balls, place between 2 pieces of plastic in a tortilla press, flatten to form circles (about 3"). Remove the plastic. Spread the cheese mixture in the middle of each circle, leaving a narrow margin. Fold the circles in half and press the edges to seal. Heat a comal or iron skillet and toast the enchiladas for 2 or 3 minutes on each side or until the masa changes color and seems cooked. Heat 1/2 inch (1 cm) oil in a skillet, add the enchiladas 2 or 3 at a time and fry for 3 or 4 minutes on each side. Drain.
Combine vinegar, olive oil, mint and harissa in a large bowl. Add pepper, fennel, onion and tomato with dressing and toss to combine. Season to taste with salt and pepper. Spoon salad onto plates or a serving dish. Top with tuna, egg, capers and olives.
Heat oven to 425 degrees F. Toss broccoli with oil, rosemary (if using), and salt and pepper on large sheet pan. Arrange in single layer and roast in center of oven, turning occasionally, until broccoli is golden brown in spots about 20 minutes. Add garlic and toss to combine. Cook 2 minutes longer. Season as necessary.
Put the potatoes, unpeeled, into a large pot and cover with cold water. Bring to a boil and simmer until almost tender, about 15-20 minutes. Do not overcook, or they will fall apart and you won't be able to cut them into fries. Drain and dry the potatoes and allow to cool enough to handle. Carefully cut each potato lengthwise into about 6 wedges. (Original recipe said 4 wedges, but those are too thick in my opinion.) You do have to be careful, since they are already cooked, that they could crumble or fall apart. Place the wedges on a baking sheet and brush both sides of the potatoes with oil. In a small bowl combine chili powder, salt and cumin. Sprinkle over the potatoes. Grill the potato wedges for 3 to 4 minutes per side, until golden brown.
Heat the oven to 350 degrees. Toss the panko bread crumbs with melted butter on a small baking pan. Toast the bread crumbs until lightly browned about 10 minutes. Set aside to cool. In a large saucepan, heat the butter over medium heat until melted, then stir in the flour. Heat and stir until the mixture is smooth and bubbling about 2 minutes. Remove from heat and whisk in the milk. Add the seasonings (next 6 ingredients). Heat and stir to boiling, then reduce heat to a low simmer and cook, stirring occasionally, for 30 minutes. Remove the bay leaf. Stir in 3 cups of the cheddar cheese and all the Gruyere until melted. Pour the sauce over the cooked macaroni in a large bowl, stirring until all the macaroni is coated. Pour the macaroni into a well-greased 9x13 baking pan. Drizzle heavy cream around the edges of the casserole. Sprinkle on the remaining 1 cup of cheddar cheese. Top with the panko crumbs and cover the casserole. Bake 20 minutes. Remove the cover and bake an additional 10 minutes.
Start to cook pasta according to directions on the box. In a non stick sauce pan, start to heat the olive oil. Remove the sausage casing and then cut sausage into quarters length wise, and then into inch long pieces. Add onion, garlic and sausage to the hot pan and cook thoroughly. Add wine and cook a few minutes longer, adding the cayenne, salt, pepper and butter. Stir till butter has melted. Add enough pasta water so that you have enough sauce to coat all the pasta (about 3/4 - 1 cup). Drain pasta when cooked al dente. Toss pasta with the sauce, adding the basil, tomatoes and mozzarella. Serve with parmesan cheese.
Start by preheating your oven to 350 degrees Fahrenheit. Llightly butter a 13x9 inch pan so the potatoes won't stick. Cut your potatoes into very thin slices (width wise). Organize half of the potatoes in the pan. Sprinkle salt and pepper on potatoes to taste (I use about 3/4 teaspoon of pepper and 1/2 teaspoon salt). Add a layer of cheese (1 cup ). Peel 3 cloves of garlic (but leave them whole). In a small saute pan add 1 pint of heavy whipping cream, the 3 whole garlic cloves, and 1 teaspoon of chicken flavor bouillon (the bouillon is optional but I always add it.). Evenly add the second layer of potatoes. Add salt and pepper (same amount). Add the rest of the cheese (1 cup). Once the heavy whipping cream mixture comes to a boil REMOVE the 3 garlic cloves; pour mixture evenly over the potatoes. Bake for approximately 1 hour and 20 minutes. Enjoy !
Butter a 3-quart casserole. Trim crusts from bread & cut into 4 squares. Line casserole with bread. Brown sausage & drain. Cut each link into 3 pieces. Combine eggs, sausage, cheese, mustard, & milk. Pour into casserole & refrigerate overnight. When ready to bake, mix evaporated milk & soup. Pour over casserole. DO NOT REMIX. Bake at 300F for 1 1/2 hours. Serve with fruit salad & muffins, if desired.
Cover bottom of Dutch oven with water and soup mix. Mix the garlic powder and paprika into into the duck sauce. Using the mixture like a glaze, coat the meat, all over. Place the brisket in the Dutch oven and cover. Bake at 350 degrees for 2 hours. Remove and slice after it cools a bit and return the meat and sauce to the oven for another hour.
Put all ingredients in a mixing bowl. Mix well. Store in a glass jar. It will keep for several weeks. I use 2-3 tablespoons in a curry for 4 people. For a dressing-about 1 tablespoon. These are estimates, follow your own tastebuds.
Meatballs: Mix ingredients until blended. Place mixture on wax paper and pat into a 6-inch square; cut into 36 (1 inch) squares. Bring 5 cups water to a gentle boil in a 4- to 5-qt pot. Add carrots, cover and cook 4 to 5 minutes until almost tender. Add meatballs to pot, 1 at a time. Stir in contents of noodle seasoning packets and the broccoli. Reduce heat, cover and simmer 6 to 7 minutes, until vegetables are tender. Break each block of noodles into 4 pieces and add to soup; cook, stirring to separate strands, about 1 minute. Stir in sugar snap peas and boil gently 2 minutes or until noodles are tender and peas turn bright green. Stir in sesame oil and remove from heat. Garnish bowls with scallions and serve.
In a 10-inch skillet heat Salsa de Chile Verde over medium heat until bubbly. Pour beaten eggs over sauce in skillet. Cook without stirring over low head for 1 to 1 1/2 minutes or until mixture begins to set on bottom. Lift and fold eggs with spatula so uncooked part runs to bottom. Continue lifting and folding about 5 minutes more till eggs are cooked through, but still glossy and moist. Pass sour cream to spoon on top.
Preheat oven to 350 degrees. Sift flour, sugar, baking soda, cinnamon, mace and salt into a large bowl. Add the remaining ingredients and blend by hand until well mixed. Spoon into a greased 9-by-13-inch baking pan and bake 35 to 40 minutes, until a knife inserted in center comes out clean. Serve warm or cool. YIELD 15 servings NOTE - Nutrition analysis per serving: 92 calories; 0.1 gram fat; 0.5 milligram cholesterol; 147 milligrams sodium; 1.9 grams protein; 21 grams carbohydrates.
Preheat oven to 350 degrees oven. Bake sweet rolls per package and set aside to cool. Soak dried cranberries in orange juice for 10-15 minutes. In a mixing bowl, combine milks, eggs, sugar, vanilla and 1/2 of the orange zest. Mix until well-combined. Cut cooled sweet rolls into quarters and spread on the bottom of a 9 inch square baking dish. Sprinkle dried cranberries, juice and pecans over roll pieces. Pour egg mixture over bread, making sure all pieces are soaked. Bake in preheated oven for 45 minutes. Mix remaining orange zest into icing from sweet roll package. Drizzle icing over warm bread pudding and serve.
Mix meat mixture ingredients until well blended. Shape into four 1 1/4-inch thick patties. Press pepper into flat sides. Let stand 15 minutes. Lightly sprinkle salt over bottom of a large nonstick skillet. Place over medium high heat until hot. Add patties and cook until well browned on both sides and no longer pink in centers, about 15 minutes. If not making the sauce, sprinkle with the parsley and serve. If servinig with sauce, remove patties to warm plates. Remove any excess fat in skillet, leaving brown (not burned;) bits. Add brandy or broth and cook and stir until reduced to about 2 tbls. Add cream and butter. Stir over high heat until reduced to 3 tbls. Spoon over meat. Sprinkle with remaining parsley. Enjoy! Makes 4 servings.
Preheat over to 375 degrees. Combine corn, sour cream, butter and eggs. Gradually add the cornmeal, apple sauce and sugar. Pour into a greased 9x13 inch pan. Bake for 25 minutes, give or take.
In a large mixing bowl, combine 1 cup of the flour, 1/2 cup sugar, yeast and salt. In saucepan, heat the milk, water and butter to 120*F-130*F. Add to dry ingredients; beat on medium speed for 2 minutes. Add the egg and 1/2 cup flour; beat on high for 2 minutes. Stir in enough remaining flour to form a stiff dough. Cover and refrigerate the dough for at least 2 hours. Now turn the dough onto a lightly floured surface; divide into 18 pieces. Shape each piece into a ball; roll each into a 15" rope. Holding one end of the rope, loosely wrap dough around, forming a coil. Tuck the end under; pinch to seal. Place the coils 2 inches apart on greased baking sheets. Cover and let rise until doubled, about 1 hour. In a small mixing bowl, combine the cream cheese, egg yolk, vanilla and remaining sugar; beat until smooth. Using the back of a spoon, make a 1" wide indentation in the center of each coil; spoon a rounded tablespoon of cream cheese mixture into each indentation. Bake at 400*F. for 10-12 minutes or until lightly browned. Remove from baking sheets to wire racks to cool. In a small bowl, combine the powdered sugar, vanilla and enough water to get a drizzling consistency. Drizzle over cooled rolls. Store in the fridge, and enjoy!
Grind peppers finely (I put in food processor until they are a mush). Place peppers, vinegar, mustard & sugar in a large pot & cook a while. (until pepper bits are translucent). Add flour (that has been thinned to a smooth paste with cold water)to mixture in pot, stirring constantly. Cook until thick and smooth. Pour into hot jars, seal,boiling water bath fifteen minutes. NOTE: The color of the butter will vary, depending on the peppers,. from a green/yellow to an orange. This is OK. It looks much nicer if you seed the peppers.