HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°F. Place water in a saucepan and add frozen vegetables, celery and onion. Cook for 5-10 minutes until vegetables become slightly tender. Drain vegetables and place in a mixing bowl. Add mayonnaise and shredded cheddar cheese to vegetables and mix. Place mixture into a casserole dish that has been sprayed with non-stick cooking spray. Pour melted butter over vegetables. Sprinkle crushed butter flavored crackers over top. Bake for 20 - 30 minutes. ~NOTE~ The frozen veggies I buy includes carrots, broccoli, and cauliflower.
Place rack in middle of oven. Set 10 inch cast-iron skillet on a rimmed baking sheet, place on rack, and preheat oven to 400°. Whisk flour, cornmeal, baking powder, and salt in a small bowl to combine. Lightly beat eggs in a medium bowl to blend; whisk in creamed corn, chiles, cheddar, and Monterey Jack. Mix butter and sugar in a large bowl with a wooden spoon just until butter absorbs sugar but butter is still in small pieces. Add egg mixture and mix until just combined. Mix in dry ingredients until barely incorporated. Remove skillet from oven and lightly coat with nonstick spray. Scrape in batter (it should sizzle on contact and stay slightly mounded in the center). Bake cornbread until top is golden brown and springs back when gently pressed, 35-45 minutes. Let cool 10 minutes before serving.
In small bowl, mix banana and Nutella until combined (it will thicken and become stiff). Set aside. Divide dough in half. Roll out each half to a 14 x 8-inch rectangle, 1/4-inch thick. Using square or round 3-inch cookie cutter, cut out 8 pieces per half. Place 1 heaping teaspoon Nutella-banana mixture on each dough cutout. Brush outer perimeter with water and fold dough to make a closed pocket. Press edges together with fork. Brush with water and sprinkle with sugar. Freeze on parchment paper or foil-lined baking sheets for at least 15 minutes. Preheat oven to 400F and bake empanadas until golden, about 20 minutes. Serve warm with cinnamon ice cream or whipped cream, if desired.
Defrost spinach over night in sink. Butter 1 quart casserole dish and place defrosted spinach on bottom. Can cover with sliced water chestnuts if desired. In medium mixing bowl, cream room temperature cream cheese and milk. Blend in envelope of Knorr's Soup mix and black pepper. Pour over spinach in casserole dish. Do not mix. Combine bread crumbs, melted butter, garlic powder, paprika and parmesan cheese. Sprinkle over cream cheese. Bake at 350 for 20 minutes. Serve hot as side dish, or with cubed french bread as appetizer.
Preheat oven to 375°F; put oven rack in middle position. While oven is heating up, divide butter in half (1/4 cup each). Melt one of the halves. The other half, divide again, and place pieces in two large cast-iron or stone-ware frying pans. Place pans in oven while it preheats. In a blender, mix melted butter, eggs, sugar, flour and milk. Remove pans from oven, swirl butter around slightly up the side of the pans. Pour half of the flour-milk mixture into the first pan, the remainder in the second pan. Quickly return pans to the oven. Bake until fluffy, golden brown and crispy, about 45 minutes. The puffiness goes down as it cools. Serve immediately with Honey Butter (follows). PREPARE HONEY BUTTER: While the pancakes are baking, rinse out blender; pour in warmed honey and start blender on medium-high. Slowly drizzle in half of the 1/2 cup melted butter; mix for 10 seconds, then add remaining butter. Mix for 3 minutes (if you can stand the racket!). Add cream and vanilla; blend/pulse just enough to mix it in . This makes 1 1/2 cups and is best served warm. Store leftover honey butter in fridge. Reheat for just a few seconds in the microwave--do NOT boil!
Preheat oven to 350°. Prepare Lasagna as package directs. Combine ricotta, Parmesan cheese, eggs, 1 cup mozzarella, and chopped parsley; mix well. Combine Pasta sauce and cooked meat, mixing well. On bottom of lightly greased 15x9-inch baking dish, spread 1/2 cup pasta sauce. Top with half each of the PRINCE Lasagna, ricotta cheese mixture, meat & pasta sauce mixture, and mozzarella. Repeat layering. Top with parsley. Cover; bake 1 hour or until hot and bubbly. Uncover; let stand 15 minutes before serving. Refrigerate leftovers.
Preheat the oven to 375°F. In a shallow baking dish just large enough to hold them, arrange the bananas in a single layer. In a small bowl, combine the zests, juices, raisins, vanilla, and cinnamon and whisk to blend. Pour over the bananas and bake, uncovered, for about 20 minutes or until the bananas are lightly browned and bubbling. Use a spatula to put 3 banana pieces in the center of each plate and spoon the sauce from the dish over them.
Rinse the livers under cold water, drain, and remove any white strands. Pat dry with paper towels. Combine the livers and port in a small salad bowl. Cover and refrigerate for 2 hours. Set a fine-mesh sieve over a second bowl and pour the livers and marinade into the sieve, reserving the marinade. Wash the first bowl you used. Put the figs in the bowl, cover with hot water, and let stand as you go on with the recipe. Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the shallots and garlic and cook for 3 minutes, until soft and fragrant. Add the livers, thyme, bay leaves, salt, and pepper, and cook for 4 minutes, flipping the livers halfway through, until the livers are browned on the outside, but still pink inside. Add the reserved marinade, turn the heat up to medium-high, and cook for 6 to 8 minutes, until most of the liquids have evaporated and the livers are browned all over but still tender. Remove from heat, discard the bay leaves, and let cool for 5 minutes. Transfer the liver mixture to a food processor and process until pureed. Add the remaining butter and pulse until smooth. Drain the figs, pat dry with paper towels, cut in 1/4 inch pieces, and fold into the liver mixture. Taste and adjust the seasoning. Pack into two 1-cup glass jars, making sure there are no pockets of air. Place a small piece of plastic wrap directly on the surface of the terrine, close the jars tightly, and refrigerate for at least 6 hours, and preferably overnight. Bring to just under room temperature and serve. The terrine will keep for up to 4 days, chilled, its surface covered with plastic wrap.
Place water in rice cooker. Turn rice cooker on to "cook". Place all ingredients in water and leave to boil. If noodles stick out of water, this is ok as they will go limp and all be covered to cook as the water heats up. Once noodles are cooked to desired consistancy, turn off rice cooker and serve in a bowl. You can add soba sauce, furikake, or other toppings as you wish.
Wash trout and pat clean with a paper towel. Cube Apple. Chop Onion. Chop Chives. Cube Lemon. Mix apple, onion, chives, lemon, salt pepper, and oil in a medium bowl. Stuff inside the cavity of the fish. Wrap the fish in aluminum foil twice over. Bake in 375 deg F (190 deg C) oven for 45 minutes. You could do this over an open fire but I wouldn't know the cooking times.
Mix together margarine, sugar, egg and banana well. Add flour and baking soda and fold together until dampened. Put into greased loaf tin and bake at 350F for 50mins. optional: add chocolate chips on top just before putting loaf into oven or mix 1/2 cup of chopped walnuts into batter.
BASE: Lightly grease a 9-inch fluted tart tin with a removable base. Process the cookies until finely chopped. Add the butter and process until combine. Press the mixture into the base and up the sides. Chill for 15 minutes. FILLING: Melt the chocolate and cream in a double boiler, stirring until melted and smooth. Set aside to cool for 15 minutes. Spread the base with a thin layer of chocolate hazelnut spread. Poor the chocolate ganache over the top,. Chill for 2 hours or until firm. ITALIAN MERINGUE: Combine 2/3 cup of sugar, 1/4 of water and a dash of salt into a small saucepan. Over a medium to high heat bring to the boil. Stirring until sugar is dissolved. Cook with out stirring until a candy reaches 240 degrees (about 5 minutes). Combine cream of tartar and 3 egg whites into a large metal bowl. Beat with a mixer on high speed until medium peaks form. Gradually add sugar syrup to the egg whites. Beat until firm peaks. Add vanilla. Spoon meringue over the chocolate tart. Make the top uneven for a rustic look. Use a blow torch or a really hot grill to brown the top.
Coat a 13x9 baking dish with cooking spray; set aside. Combine broccoli and water; cover and steam until broccoli is tender crisp. Slice corned beef into strips, about 2 x 1/2 inch each. In a large mixing bowl, combine eggs and milk. Add broccoli, corned beef and remaining ingredients. Mix well. Spoon evenly into baking dish. Cover with plastic wrap and refrigerate for at least 12 hours or overnight. Heat oven to 325 degrees. Remove plastic wrap and cover dish with foil. Bake for 45 minutes. Remove foil and continue bakinf for 25-30 minutes longer or until knife inserted in the center comes out clean. Let stand for 10 minutes before serving.
Trim the artichokes, slice very thinly, and soak the slices in acidulated water.(water with lemon juice and then place lemon in water). Pour the olive oil into the skillet, and set it over medium heat. Scatter the garlic and onion in the pan. Cook for 4 minutes or so, stirring and tossing occasionally; season with the salt and peperoncino. When the vegetables are sizzling and wilting, lift the artichoke slices from the acidulated water, drain briefly, and drop them into the skillet. Stir well, cover the pan tightly, and let everything cook slowly, giving the pan a shake now and then. After 10 minutes, the artichoke slices should be softening - if they're hard and the pan is dry, add a couple spoonfuls of acidulated water and continue cooking covered. Braise for 15 or 20 minutes total, until the artichokes are tender and lightly colored. Cook uncovered for more caramelization if you like. Turn off the heat, and spread the artichokes out in the skillet bottom. Scatter the shredded cheese evenly on top, and cover the pan. Let it melt into the vegetables for several minutes before serving.
Combine fruit juice and cornstarch in a 2 cup microwave-safe measuring cup. Stir in sugar and crushed fruit or rind. Microwave for 2-2 1/2 minutes at High, stirring once, until thickened. Stir in flavoring. Cool. Serve.
To marinate the meat: In a blender, combine the achiote paste, chiles, canning sauce, oil and 3/4 cup water. Blend until smooth. Use 1/3 of the marinade to smear over both sides of each piece of meat (refrigerate the rest of the marinade to use on other meat or fish). Cover and refrigerate for at least an hour. To cook the meat, you can grill it an high heat or use a grilling pan on the stove. Over high heat, sear the meat for about one minute per side (until you can see brown grill marks) and set aside. Cut into 1/4- to 1/2 inch pieces or slices and reserve. On the same grill, sear the pineapple slices until you see the grill marks. Set aside. To build the "gringas": Put some sliced meat on a flour tortilla and pour a handful of shredded cheese over it. Cover with another flour tortilla and warm them on the grill or a pan, over medium heat, for about a minute per side or until the cheese is melted and the tortilla is golden brown. Set aside. To serve, cut each piece into half or quarters. Garnish with a few slices of pineapple, chopped cilantro and sour cream. You can always add green or red salsa, and avocado.
Prepare a square 8x8" or 9x9" baking pan by lining the bottom and sides with parchment paper. Spray with canola oil. Mix the Tahini thoroughly before measuring. It separates easily and the thicker part at the bottom needs to be mixed in before pouring to measure. Bring 1 c of water to a boil. At the same time, start the Tahini on low in a sauce pan. Stir in the vanilla. Continue to heat, while occasionally stirring, until it reaches about 50°C (120°F). Do not heat it up too quickly or go over temp, because it will scorch. Remove from heat when it reaches temperature. Once the water is boiling, pour it over the sugar in a larger pan and stir until dissolved. Over high heat, bring the sugar water to a boil until it reaches 121°C (not over 250°F). Use a candy thermometer. As you're waiting for the sugar water to get to temp, the tahini should reach the proper temperature. Pour it into the bowl of a stand mixer with the mixing paddle attached. When the sugar water reaches the proper temp, immediately turn the heat off, and start the stand mixer on low while pouring in the sugar water until combined. Be careful it is scorching hot! Bump the speed up to 3 and watch carefully as it mixes. It won't take longer than about 30 seconds to get to the proper consistency. When you see the mixture starting to pull away from the side of the bowl, stop mixing immediately, and pour the mixture into your prepared pan. It will begin to stiffen as you are pouring it into the pan, so be quick about scraping the remains out of the bowl. With a flat scraper or back of a wide wooden spoon, press the mixture into a level layer. Let cool for about a half an hour at room temp, then remove solidified piece from pan and cut into 36 pieces (6 rows and 6 columns). Wrap the Halva up in an airtight container or plastic wrap, and keep in fridge. It will last for months as long as it's sealed, but I'm sure it will be long gone by then. Enjoy!
Fill cocktail shaker half full with ice. Add all ingredients into shaker except raspberries. Shake well, strain into martini glass and garnish with raspberries.
Add 1 1/2 bullion cubes to 1/2 gallon water in a medium pot, bring to a boil. Add noodles and set timer for 1 min longer than the longest time listed on the package, stir a couple of times while cooking. While noodles are boiling add 1/2 cup water, 1/2 chicken bullion cube and butter to glass measuring cup. Microwave for 45 seconds on high, Stir. If the butter is not melted all the way microwave again for 30 seconds and mix well until bullion is dissolved. When noodles are done drain water from pot but do not rinse, add butter mixture and parsley. Mix well until most liquid is absorbed, about a minute. Serve immediately with crushed Ritz crackers on top.
Place the chicken and carrots in crock pot. Combine soup, mushrooms and dry soup mix and pour over carrots and chicken. Cover and cook on low for 8-10 hours or until chicken juices run clear. Serve over rice if desired.
cream butter and sugar together until light and fluffy; add eggs until well-incorporated. alternate folding in the flour and adding the cold tea into the mixture. stir until smooth, adding enough powdered matcha to reach a jade-coloured batter, or whatever shade you prefer. be careful adding more than a few tablespoonfuls as it can get quite bitter the darker you go. fill paper-lined muffin tins and bake in a 350°F preheated oven for 20 minutes. cool completely before frosting.
Place the olive oil and butter in a stockpot over medium-high heat, and stir just until the butter melts. Add the onion and garlic and saute until the onion softened and translucent, about 5 minutes. Stir in the carrots and saute for 1 minute. Add the vegetable stock, bring to a boil, then reduce the heat and simmer, covered, until the carrots are very tender, about 20 minutes. Puree the soup until smooth. Return the soup to the stockpot. Whisk in the honey, ginger, cumin, and cinnamon. Add sea salt and pepper to taste. Warm over low heat for 1 to 2 minutes more. Serve warm or chilled. Enjoy!
These small potato cups (each one is half a russet potato) are a great choice if you're short on oven space. The potatoes can be baked and stuffed one day ahead and chilled, then warmed in the oven for 20 minutes while the turkey rests before carving. Preheat oven to 400°F Pierce potatoes in several places with fork, then brush lightly with oil. Place potatoes directly on oven rack and bake until tender when pierced with fork, about 55 minutes. Cool potatoes slightly. Cut off thin slice from both short ends of each potato and discard. Cut each potato crosswise in half; stand each half on its small flat end. Using teaspoon, scoop out cooked potato pulp from each half, leaving 1/3-inch-thick shell and forming potato cup. Place potato cups in 13x9x2-inch glass baking dish. Place potato pulp in medium bowl; add cheese, sour cream, milk, and cayenne. Using potato masher or fork, mash until well blended and almost smooth. Season to taste with salt and pepper. Mound mashed potato mixture in potato cups. Melt butter in heavy medium skillet over medium heat. Add shallots and saute until tender and deep brown, about 12 minutes. Top potato cups with shallots. (Can be made 1 day ahead. Cover and chill.) Preheat oven to 350°F Bake potato cups until heated through, about 20 minutes. Sprinkle with parsley and serve.
In a skillet, saute onion in oil until tender; set aside. In a bowl, combine the egs, milk, lemon juice, salt, basil, oregano and pepper. Add the bread crumbs, spinach and reserved onion; stir to combine. Crumble turkey over mixture and mix until blended. Shape mixture into a 12x5-inch loaf; place in a 13x9x2-inch baking dish coated with nonstick cooking spray.Spoon salsa over top. Bake, uncovered at 350 degrees for 30 mintues. Drizzle with butter; bake 30-35 minutes longer or until a meat thermometer reads 165 degrees.
Using a pastry cutter, or fork and knife, combine flour shortening to resemble small peas OR do what I do, using my Kitchen Aid Mixer, mix until mixture resembles small peas. Do NOT over Mix. In a separate bowl, mix balance of ingredients. Add egg mixture to shortening and flour, until mixture forms together. DO NOT over mix.
Place stewed tomatoes in a med. size sauce pan. (KEEP THE CAN). Cut up the tomatoes & heat to boiling. Remove from heat & imediately add the lemon jello & vinegar, Stir until jello is comepletely dissolved. Pour everything back into the can & refrigerate overnight. DO NOT take out of refrigerator until ready to sit at the table! To serve: Cut open the other end of the can & push through. Cut into 6, 1 inch slices & serve on a bed of crisp lettuce.
PEEL 3 medium russet potatoes. GRATE potatoes using a medium grate on a hand-held grater, or use a food processor with a grate attachment. SQUEEZE out excess water (but not too much); TOSS potatoes with 1/2 teaspoon fresh lemon juice. ADD grated potatoes, 1 tablespoon grated white onion, 1 teaspoon chopped fresh parsley, 1/2 teaspoon fresh lemon juice, 1/4 teaspoon coarse salt (Kosher salt), 1 dash ground white pepper, 1 pinch freshly nutmeg; COMBINE potatoes with ingredients until well-combined. HEAT enough butter in a on-stick skillet to fry potatoes, over moderate heat. ADD desired amount of potato mixture into skillet with melted butter, forming into a patty shape without pressing too hard, using a spatula. FRY potatoes slowly until golden and crisped on one side; TURN hash browns carefully with spatula: CONTINUE to fry until golden and crisped. PLACE cooked hash browns on a plate with absorbent paper, covering to keep warm until served. SERVE hash browns as they are, or add a sprinkle of salt or other seasoning if desired, or with ketchup and/or sour cream (my German friend serves hers with sour cream -- but the closest I had for my photo was creamed horseradish!). ENJOY hash browns as a breakfast or dinner side dish.
In a large mixing bowl, cream the butter and sugars. Beat in eggs and vanilla. Combine the flour, baking soda, salt and cinnamon; gradually add to creamed mixture. Stir in the oats, rhubarb, chips and cranberries. Drop by tablespoonfuls 2 inches apart onto parchment paper lined baking sheets. Bake at 350 for 10-12 minutes or until set. Remove to wire racks to cool. In a microwave-safe bowl, melt white chocolate; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container.
Place all ingredients in a large pot. Simmer for 40 minutes. Allow to cool. Puree. Store in sterilised jars.
Crockpot instructions: Place chuck roast, onion soup mix, brown gravy mix, and apple juice into a crockpot and cook on low for 5 to 8 hours. Oven instructions: Mix together the apple juice, onion soup mix, and brown gravy mix in a casserole dish. Add chuck roast, and cook covered for 2 1/2 to 3 hours in a 325 degree oven (165 degrees C).
Cut orange in half crosswise; slice about 1/4 inche from bottom of each half so they will sit flat. Cut bell pepper in half lengthwise; discard seeds and membranes. Place orange halves, cut side up, and pepper halves, skin side up, on a foil-lined baking sheet; flatten peppers with hand. Broil 15 minutes or until blackened. Place pepper halves in a ziplock bag; seal. Let stand 20 minutes; peel. Squeeze juice from orange over a bowl to equal 1/4 cup; discard oranges. Place peppers and orange juice in a food processor or blender; set aside. Heat margarine in a small saucepan over medium heat. Add onion and carrot; saute 12 minutes or until carrot is tender. Add onion mixture to food processor; process until smooth. Combine flour, broth, and milk in a saucepan; stir with a whisk until blended. Place over medium heat and bring to boil. Reduce heat; add pepper mixture, salt, pepper, and paprika; simmer 10 minutes, stirring occasionally. Garnish with oranges if desired.
Preheat your oven to 350 degrees. In a large bowl add your softened butter with the sugar and the salt. With a whisk or a hand mixer cream the mixture together. Once creamed, add the egg, then the vanilla and then the sour cream. mix the baking soda into the mixture and then add in the Bob's baking mix. Mix until the mixture is smooth. Once smooth add the chocolate chips or whatever else you want in your muffins and stir to combine. Line a muffin tray with muffin cups and divide the mixture between them. You should get 12 muffin. Alternately you can have 9 really big muffins but the recipe calls for 12. Place in your 350 degree oven for 12-15 minutes or until slightly golden and a toothpick comes out clean.
Melt 2 Tablespoons butter in large skillet. Turn off the heat. Break eggs into mixing bowl. Beat until thick and lemon colored. Add milk, matzoh meal, cottage cheese, butter, nuts, vanilla and salt. Beat until smooth. Turn heat on to moderate heat. Drop by spoonsful onto the skillet, this is where you can decide on the size of your pancakes. Fry until golden on both sides. Keep warm in oven, while making others. Serve on platter with maple syrup &/or the granulated sugar. Enjoy!
Mix sauce ingredients in 3 quart or larger slow cooker. Add pork, then spoon sauce over pork to just cover. Cover cooker and cook on high 3-1/2 hours or on low 8-10 hours, until pork is fork tender, remove pork to cutting board and using 2 forks, pull meat to shreds. Pour sauce into serving bowl; stir in the cilantro and shredded pork.
Cook sausage in a little bit of water until just done. Cook off water, or pour out of pan and pan fry sausage until well browned. Wash potatoes (or peel if desired) and cut into bite sized chunks. Remove sausage from pan. Mix soup mix with water and use to deglaze the pan. Add potatoes. Bring to a boil, cover, then simmer for about 10-15 minutes , until potatoes are done. Cut Sausage into disks about 1/2 inch to and inch thick. Add to pan and stir well. Simmer, with the cover off until sausages are heated through and the liquid is slightly thick. Serve with crisp green salad and saute'd onions and peppers with crusty italian bread.
Mix all ingredients together and beat with a mixer until whipped. Add enough Western Dressing to your taste.