HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rub combined spices all over roast. Place one can of the soup on bottom a crock pot, sprayed with Pam. Set roast on top of soup. If using dry onion soup, sprinkle over roast. Cover roast with mushrooms. Top with remaining can of soup. Combine bullion concentrate with hot water. Pour around sides of roast. Cover & cook on low for 6 - 8 hours depending on your crockpot. Remove roast and thicken liquid for gravy add additional pepper to taste.
To make the dressing: whisk the dressing ingredients together in a small bowl; cover and refrigerate until ready to use. To make the salad: in a medium bowl, combine all the salad ingredients; toss with enough dressing to coat. Cover and refrigerate several hours to let the flavors blend. If the salad seems dry, add a little more dressing or mayonnaise before serving.
Preheat oven to 425 degrees. Mix together Bisquick mix and water. Stir until a soft ball forms. Roll or pat dough into a 12 inch circle on an ungreased cookie sheet or pizza pan. Pinch the edge of the circle to form a crust. Spread the chili over crust, and then add cheese, and top with hot dog slices. Bake in the oven for 20 to 25 minutes.
Pour the milk into a heavy bottomed deep small saucepan. Dissolve the sugar in the water and add to the milk. Add the chocolate and whisk over gentle medium heat until the chocolate is melted and the milk is hot but not boiling.Be careful because you don't want to burn the chocolate. Remove from heat and with a stick blender froth the milk. (This is why you need a deep pot!). This will give the milk a smooth texture and prevent a skin forming. Pour into small cups or mugs and top with whipped cream for a truly decadent chocolate 'fix' :).
Place the pastry on a baking sheet. Fold in the edges to form a small border around the edges and pinch together. Heat the oil in a frying pan and add the tomatoes and sugar. Cook for about 2 minutes until the tomatoes are shiny and heated. Combine the feta and most of the basil (reserve some for garnishing). Spread this mixture over the pastry base. Distribute the tomatoes over the top of the feta. Bake in a 390° Fahrenheit (200° Celsius) oven for 15 minutes, or until the pastry is lightly browned and puffed. Sprinkle with remaining basil and freshly shaved parmesan cheese.
Preheat oven to 350. Grease 9x13 baking pan. Combine flour& salt in medium bowl. Beat butter with confectioner's sugar in large mixing bowl until light and fluffy. Beat in the egg. At low speed gradually beat in flour mixture until blended. Stir in coconut and lemon peel. Spread in prepared pan. Bake 30 minutes until deep golden brown. Make glaze by stirring confectioner's sugar and lemon juice in a bowl until smooth. Spread glaze over warm cookies in pan. Sprinkle with coconut. Cool completely& cut into 2" triangles.
Put the parsley, garlic, bay leaves, lemons, wine, oil and water in a large pot and bring to a simmer. Season the liquid with salt and pepper. In the meantime prepare the artichokes: Wash artichokes under cold water. Using a heavy stainless steel knife, cut off the stems close to the base. Pull off the lower petals that are small and tough. Cut off the top inch of the artichoke and rub with half a lemon to preserve the green color. Or you may put the artichokes in water that has some lemon juice in it. If you wish, trim the thorny tips of the petals with kitchen shears. Place the artichokes in the steaming broth, bottom up. Cover and simmer for about 30 minutes. The artichokes are done when a knife is inserted into the base and there is no resistance. To eat, pull off a leaf and scrape the meat off the tender end with your front teeth. Dip the ends of the leaves in lemon juice and melted butter if desired. When you reach the center cone of purple prickly leaves, remove it. This is the choke that protects the heart. Now, scrape away the thistle fuzz covering the artichoke heart. The heart is the meatiest and in my opinion, the best part of the artichoke. Steamed artichokes may be served hot or cold. Enjoy! You may dip the artichoke in mayonnaise that has lemon added to it, or butter and lemon juice. Yum!
Make"globs:" Cream sugar, butter, and shortening. Add sour milk and vanilla. Then add dry ingredients alternately with boiling water, (Small amount dry, small amount water, etc.); mixing well after each addition. (may use low speed on electric mixer... do not overbeat). Drop by teaspoonful onto ungreased baking sheet (s). Bake at 425 for 5-10 minutes. Let cool on racks and fill halves with Filling: In saucepan, combine flour and milk. Cook over medium heat until thick. LET COOL. Cream together the sugar, butter, shortening,salt, and vanilla. Add to flour and milk mixture and beat until fluffy. (don't overbeat). Spread flat side of"glob" with filling. Top with another half to form"glob" sandwich cookie. Store in refrigerator in airtight container. **AtChristmas, you could put mint flavoring and green food coloring in the filling for a yuletide touch!
Combine mint, garlic, vinegar, soy sauce, red wine, and pepper in a bowl large enough for the lamb. Add the lamb in the marinade and coat the meat. Regrigerate for 8-12 hours, turning occasionally. Reserve marinade and pour it into a roasting pan. Preheat oven to 350 degrees F. Roll and tie lamb with kitchen twine. Rub mustard over the lamb. Add the lamb to the marinade in the roasting pan. Bake for 18 minutes per pound for medium rare meat. Let the meat sit for 20 minutes before carving.
Place cabbage and carrots in a colander; rinse thoroughly with cold water to crisp. Let drain for 5 minutes. Meanwhile, whisk cilantro, vinegar, oil and salt in a large bowl. Add cabbage and carrots; toss well to coat.
Set oven to 350 degrees F. Grease a 13 x 9-inch baking dish. In a bowl beat eggs with sugar, oil, buttermilk and vanilla for about 5 minutes (beat for 5 minutes, no less!). In another bowl mix together flour, baking soda, cinnamon, nutmeg and salt; add to the egg mixture beating at low speed until blended. Fold in carrots, drained pineapple, raisins (if using) and walnuts; mix with wooden spoon until combined. Transfer to prepared baking dish. Bake for about 30 minutes. Remove from oven and cover the pan loosley with foil to prevent excess browning. Return to oven and bake for another 12-13 minutes more, or until the cake tests done. To make the buttermilk glaze; in a heavy saucepan bring the sugar, baking soda, butter, buttermilk and corn syrup to a boil over medium-high heat. Cook for about 4 minutes or until the mixture is golden brown. Remove from heat and stir in vanilla. Drizzle the buttermilk mixture glaze over the cake. Cool completely in the pan then frost with cream cheese icing. Delicious!
Mix all ingredients together just until they are wet. Refrigerate 30 minutes to 5 hours. To cook, heat oil to about 350-375 degrees. Dip a small spoon in cold water, then get a spoonful of batter, using the side of the bowl to"break-off" the spoonful of batter from the bowl. Immediately submerge spoon in the hot oil for a few seconds until the Hush Puppy releases from the spoon. Repeat this process with each Hush Puppy, until you have 6 or 7 in the hot oil. Do not crowd the"puppies", as you do not want to lower the temperature of the hot oil. Getting the spoon wet between puppies is important, as it helps keep the batter from sticking to the spoon. If your oil is the correct temperature, the hush puppies should be golden on the outside and cooked on the inside. When golden on one side, if they automatically turn themselves over, you're cooking like a Pro. If they don't give them a little nudge to make them turn over. Possible Problems: If oil is too hot, or"raw puppies are too large", they will get too browned on the outside and be gummy or runny on the inside. If oil is not hot enough, the puppies will be greasy. I usually put 1 or 2 spoonsful of batter in the hot oil to test it before making a whole batch of these tasty little Southern treats. Adjust oil temperature as needed. Although not quite as good as when freshly cooked, I often freeze leftover hush puppies and reheat them in a toaster oven until warm. They are still mighty good.
Preheat oven to 325 degrees F Lightly grease cookie sheets. In a large bowl, cream together butter, cream cheese, and sugar until light and fluffy. Beat in egg yolk and vanilla. Stir in flour until well blended. Drop dough by spoonfuls onto cookie sheet (or use a cookie press). If desired, make an indentation in the center with your thumb or other object; fill with preserves, or press candy into center. Bake for 15 minutes in preheated oven. Cookies should be pale.
Brown beef in oil. Drain excess grease. Add salt, pork and beans (or baked beans), barbeque sauce, and brown sugar (or brown sugar/splenda blend). Heat until bubbly, stirring occasionally. Spoon mixture into a large greased casserole dish. Cut biscuits into halves and arrange in casserole dish. Sprinkle shredded cheddar cheese on top of casserole. Bake in a preheated oven for 375 degrees Fahrenheit for 25 to 30 minutes or until biscuits are golden brown.
Toast bread. Spread avocado generously on toast. Sprinkle black pepper on top.
Place the fish pieces in a shallow bowl or baking dish. Whisk together the marinade ingredients (garlic through sesame oil), and pour over the fish. Marinate for 20-30 minutes at room temperature, or up to 4 hours in the refrigerator- no more than 4 hours, or the fish will get mushy. Rinse the rice very thoroughly in a strainer, then place in the rice bowl. Add the water, and stir to combine. Place the fish pieces on top of the rice, then add any remaining marinade. Set the machine for the regular cycle. When it switches to 'keep warm', let it sit for 5 minutes, then serve immediately.
Cut top and bottom from onion and peel. My personal preference is to slice horizontally and vertically from the top without slicing completely through, then turn the onion on its side and slice from the top. The remaining base is then sliced horizontally and vertically as well. Remove garlic cloves from the bulb, peel and chop. Thoroughly blend Eggs, Pepper, Garlic Powder and Mrs. Dash in a bowl. Slice Polska Kielbasa lengthwise, turn sideways, and slice lengthwise again -- the result is a length of kielbasa with a "+" cut. Slice thinly from the end. In a 10-inch skillet (with lid) saute' onions in oil. When the onions become translucent, add diced garlic. When the onions become more brown than translucent, add chopped kielbasa. When the onions start to become predominantly brown, add scrambled egg mixture, stirring constanly with spatula, flipping occasionally (as you would pancakes). When the eggs are fully cooked, remove from fire, serve and enjoy! Option: Grate Cheddar cheese on top as desired.
Coat 12-cup muffin tin with cooking spray. Place in oven. Preheat oven to 425°F. Whisk together cornmeal, flour, baking soda, and salt. In separate bowl, whisk together yogurt, milk, eggs, applesauce, and honey. Mix wet and dry ingredients. Remove pan from oven and carefully spoon batter into cups. (I fill them about 3/4 full). Bake for 20 minutes, until golden brown.
Add all together and mix except for the agave and olive oil. Mix in agave and olive oil. Make ping pong sized balls and serve as is or chill for solid consistency. Note: The recipe calls for carob but that's mainly because carob is a chocolate substitute that is caffeine free and does not have a stimulant type effect. You can replace the entire call for carob with cacao if you wish -- .
Preheat the oven to 350 degrees. Melt 1 tablespoon of the butter in a deep 12-inch skillet over medium heat. Add the apples, 1/4 cup of the sugar and the cinnamon. Cook, stirring frequently until the apples are tender, about 15 minutes. About 2 minutes before the end of the cooking time, increase the heat and cook until the juices evaporate. Transfer the apple mixture to a large baking sheet and spread evenly. Let them cool completely. With an electric mixer on low speed, beat the cake mix and 3 tablespoons of the butter in a large bowl until a fine meal forms. Add the milk, 1 tablespoon at a time, beating just until small clumps form. Sprinkle the dough on a 14-inch nonstick pizza pan; press firmly to form an even layer. With the electric mixer on medium speed, beat the cream cheese and the remaining 2 tablespoons of sugar in a medium bowl until smooth. Spread evenly over the crust, leaving a 1/2 inch border. Spoon the apple mixture evenly over the cream cheese mixture. Dice the remaining 2 tablespoons of butter. Combine the oats, flour, brown sugar and diced butter in a small bowl. With your fingers, blend the mixture until crumbly. Sprinkle over the apple mixture. Bake until the "pizza" is browned at the edges and the center is set, about 45 minutes. Let cool in the pan on a rack. Cut into 16 wedges.
In a mixing bowl, combine the egg whites, egg, applesauce and vanilla. Combine the flour, sugar, cocoa and baking soda; gradually add to egg white mixture alternatively with buttermilk. Spoon half of the batter into 18 muffin cups coated with nonstick cooking spray. In another mixing bowl, beat the ricotta cheese, sugar and egg white until smooth. Stir in coconut and extract. Spoon 1 tablespoonful in the center of each muffin cup. Fill muffin cups two-thirds full with remaining batter. Bake at 350F for 28-33 minutes or until a toothpick inserted in cupcake comes out clean. Cool for 5 minutes before removing from pans to wire racks; cool completely. Dust with confectioners' sugar.
Blend first 4 ingredients in blender until slushy. Blend in sorbet. Pour into salt rimmed glasses.
Toss cukes, onion, and salt in colander set over bowl. Let stand 1 hour. Discard drained liquid. Bring vinegar, sugar and spices to a boil in large saucepan. Reduce heat to low add cukes and onion and press to submerge in liquid. cover and cook until cukes turn a dullish olive-brown, about 5 minutes. Transfer entire pan contents to glass bowl. Refrigerate, uncovered, at least 2 hours before serving. (pickles can be refrigerated in covered container for up to. 2 weeks). Time does not include 1 hour setting and chilling time. UPDATE! I made these this week end -- not bad! I added a fresh sliced jalapeno -- just enough spice -- made them interesting. I also used Splenda in place of the sugar.
In large saucepan or Dutch oven (at least 6 quarts), brown ground beef until no longer pink; drain. Add remaining ingredients and bring to boil. Reduce heat; simmer for 2-3 hours (the longer the better for my own tastes), stirring occasionally. If sauce tastes a little on the acidic side (from tomato sauce/paste), add the sugar. Serve over pasta!
In a medium bowl, combine oats, flour, baking soda and brown sugar. Stir to blend. Cut in shortening with a pastry blender until mixture resembles corn meal. Spoon about 1/2 cup mixture into each of 8 small containers or ziplock bags. Seal bags tightly. Label with date and contents. Store in a cool dry place. Use within 12 weeks. Makes 8 packages of Children's Cookie Mix. Each package makes 9 cookies. ------------------. To Use: Mix 3/4 teaspoon water and stir to form dough. Form into 1/2 inch balls. Place on ungreased baking pan and press down slightly on each to flatten out a bit. Cook for 5 minutes.
Combine cheese, horseradish, cream, and beat until smooth. Spread over slices of ham. Roll up ham jelly-roll style, starting at narrow end. Wrap each roll in waxed paper and chill several hours or overnight. Cut into 1/2-inch slices. Serve with toothpicks.
Core pear (do not peel) and cut into 1/2-inch pieces over a bowl to catch the juice; Add pieces to the bowl. Seed bell pepper and cut into 1/2-inch pieces; add to the bowl. Add the jalapeno, cumin, lime juice, cilantro and salt and pepper to taste. Toss well and set aside. Heat a nonstick skillet on medium-high heat and spray with olive oil. Add the salmon fillet. For a 1-inch-thick fillet, saute 4 minutes, turn and saute 4 more minutes. Season cooked sides with salt and pepper. Transfer salmon to dinner plates; top with salsa.
Mix ingredients in step one together, press in bottom of 9x13 dish. Bake at 350 for 30 min, allow to cool completely. Mix together ingredients for layer two, spread evenly over layer one. Mix pudding layer ingredients until thick, spread evenly over layer two. Fold together layer four ingredients and spread on top of layer 3. Refrigerate until ready to eat!
Clean, cut kernels of corn of cob and scrape all corn milk from the cob. Chop onion, peppers, tomato and garlic and add to corn in medium bowl. Season with salt and creole seasoning with red ground pepper. Heat oil in medium sized saucepan. Add all at one time into hot oil: corn with seasoning, onion, bell pepper; garlic salt, creole seasoning, sugar and butter: Cook until oil comes to top of mixture of corn and thickens.
In a bowl of an electric mixer blend together cheese, sour cream and marjoram. Put mixture into a pastry bag and chill for a few minutes. Stuff the squash blossoms with the cheese mixture. Mix together eggs and water in a pie pan and set aside. In a seperate pie pan sift together flour, cornstarch, cumin, coriander, salt, chile powder and cinnamon. Dip each squash blossom int the egg wash and then in the flour mixture. Heat up oil to 340-degrees in fryer or large skillet suitable for deep frying. Deep fry squash blossoms until light brown (2 minutes), drain on paper towels. Arrange blossoms on a platter and serve with your favorite salsa.
Heat gas grill on medium-high or charcoal grill until coals are ash white. Combine butter, orange juice, basil and orange peel in small bowl; reserve 2 tablespoons butter mixture. Brush remaining butter mixture onto fish; sprinkle with garlic pepper. Place fish onto grill. Grill, turning once, until fish reaches at least 145* or edges flake easily with fork (10 to 12 minutes). To serve, drizzle fish with reserved butter mixture. Sprinkle with almonds and basil leaves if desired.
1. Boil shrimp until cooked threw add scallops boil for another 3 minutes then put aside. 2. In a pot put butter and fry garlic, onions, and carrots until golden, then add the flour, mix real well until creamy, add the stock, shrimp, scallops, drained, the half n half, and heavy cream mix well and boil for 10 minutes. Put aside to cool. 3. Preheat oven at 350 degrees. 4. Cut in half the grape tomatoes then marinate in melted butter garlic powder, garlic salt, black pepper, and oregano for 5 minutes.Then put in the oven on broil for about 5 to 7 minutes and keep checking on them. 5. Then do the mashed potatoes as the directions are asked. 6. Cut four slices of garlic bread for each plate. 7. Spread the creamy shrimp and scallop sauce drained; on to the garlic bread garnish with green onions. 8. 1st side of roasted grape tomatoes and garnish with basil leaves. 9. 2nd side of simply mashed potatoes and garnish with chopped green onions.Enjoy!
Preheat oven to 425 degrees. Mix together flour, salt, sugar and baking powder. Make a well in the flour mix and add the milk. Add shortening to the flour/mil mixture until thoroughly mixed. Turn onto floured surface, and knead gently 6 to 8 times. Pat dough to 1/2-inch thickness. Cut into biscuits. Place on baking sheet and cook for 10-13 minutes.
- For the Gravy: Heat Oil in a medium pan. Add Onions and salt - saute until moisture is evaporated. Add Ginger and Garlic and cook for 1-2 minutes. Add Pureed Tomatoes and cook until Oil separates from the mixture. Add in Turmeric Powder, Cumin Powder, Coriander Powder, Red Chili Powder and Garam Masala - mix well. Add Evaporated Milk and stir. Add Milk to make the gravy to desired consistency. Add sugar to taste and check salt. Bring Gravy to a boil and switch off the stove. - For the Koftas: In a microwave safe bowl, cook Peas and Carrot with 2-3 tablespoons of water for 3-4 minutes. Squeeze out all excess water from the above mixture. In a food processor with a chopper blade, process paneer. Add Boiled Potato and again process until a dough is formed. Remove dough from food processor and place into a bowl. Add Peas & Carrots, Cilantro, Cashews/Golden Raisins (reserve a little for garnishing), Salt, Coriander Powder, Cumin Powder and Chaat Masala - knead well. Line a baking tray with foil and spray with Cooking Oil. Roll Koftas into small Golf Ball size balls and place on baking tray. Lightly spray Cooking Oil on all of the koftas. Place tray in the oven and Broil on High until koftas turn a golden brown. Flip koftas to the other side and broil once again until golden brown. Remove koftas from oven and allow them to cool slightly. Arrange koftas in a casserole dish and cover them with the gravy. Garnish with remaining cashews and raisins. Cover the dish and bake in the oven at 350 degrees (F) for 15-20 minutes. Serve hot with Naan or Rice.
Preheat oven to 350*. Put sugar in a heavy skillet over medium heat. When the sugar starts to melt, gently stir with a wooden spoon so the sugar on top flows to the bottom to melt. Heat until caramelized. Pour in a 2 quart baking dish or mold, tilting to coat bottom and part of the sides. Whisk egg yolks. Whisk in the milks, cream and vanilla until smooth, but not bubbly. Pour into the caramel-lined pan and cover with foil. Place this pan in a slightly larger pan. Pour hot water in the larger pan until it comes halfway up the side of the "flan" pan. This is easier to do if you place the pans on the oven rack (that way you don't have to worry about spilling the water when you carry to the oven). Bake @ 350* for 60-70 minutes, until knife comes out clean. Cool before unmolding.
Toss eggplant in colander with salt; let stand 30 minutes. Rinse off salt and pat eggplant dry with paper towels; set aside. Place green onion in work bowl of food processor with steel knife. With machine running, drop ginger and garlic through feed tube and mince finely. Combine peanut oil, 1 tablespoon sesame oil and dried red pepper flakes in wok or heavy 12 inch skillet over high heat and cook until pepper flakes turn black. Add green onion mixture and stir fry until fragrant, about 1 minute. Add eggplant and toss to coat with oil. Reduce heat to medium, cover and cook until eggplant softens, shaking wok occasionally to prevent sticking, 8 minutes. Meanwhile, blend Sherry, vinegar, sugar, soy sauce and chili paste in work bowl 3 seconds. Add Sherry mixture to wok and stir 2 minutes. Dissolve cornstarch in 1 teaspoon sesame oil and add to wok. Stir until sauce is glossy, about 15 more seconds. Serve immediately.
Combine gelatin and boiling water, stirring until gelatin dissolves completely; let cool to room temperature. Add sherbet to gelatin mixture, stirring until blended. Fold in whipped cream and oranges. Spoon mixture into a lightly oiled 6-cup mold. Cover and chill until firm. Unmold onto a serving plate.
Using a shaker glass, half fill it with ice and then add rest of ingredients. Shake all ingredients together and then strain into a chilled glass with a salted rim. Garnish with a lime wedge if desired.
Wash and pat dry the cube steak.Pour all 3 cans of soup into crock pot. Add the onion soup packets and water. Mix well. Add the liquid smoke, the bell peppers, salt and cube steak. Turn crock pot on 8-10 hours and forget it.
Mix milk, sweetened condensed milk, egg, and butter in a bowl. Pour the mixture over potato chips and toss periodically over the span of five minutes so that the potato chips have time to absorb some of the liquid. Spray the bottom of a 9-inch pie pan with a non-stick cooking spray. Remove the chips from the liquid and line the pan with the chips, going all the way up the sides of the pan. Fill the pie with whatever pie filling you plan to use and bake according to the instructions for that pie recipe.
Muddle the raspberries in the bottom of a martini glass. Combine the raspberry vodka, Cointreau, pineapple juice, cranberry juice and lime juice in a shaker with ice. Shake and strain into glass. Top with Pink. Garnish with a sprig of mint.