HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350. In a medium bowl, combine ricotta, 1 cup mozzarella, 1/2 cup romano, parsley and milk. In another bowl, whisk eggs with 1 cup of water. Whisk in flour. Heat a greased 8" non-stick skillet over medium heat. Ladle (small one) batter into skillet, swirling to cover surface of pan. Cook for 1 minute on each side. Repeat with remaining batter. (spraying cooking spray with each new crepe). Stack crepes on plate. (You should wind up with 13 crepes). Spread half of the meat sauce into a 9x13 baking dish. Spoon cheese mixture onto center of crepe and roll closed. Arrange in baking dish. Top with remaining sauce and cheeses. Bake for 25 minutes.
Preheat oven to 375°F Beat butter, sugars, egg and vanilla. Add flour, oats and baking soda. Mix until blended. Add chocolate chips and pecans. Drop by level tablespoonfuls of dough onto ungreased baking sheets. Bake approximately 7-8 minutes (depends on your oven; you want these cookies to be tender coming out, but they should look like they are done baking). Transfer onto a wire rack after cooling for a few minutes.
Heat a large soup pan on medium heat. Add the olive oil and saute the onions and garlic until translucent (not browned). Pour in the wine and allow it to bubble to deglaze the pot and burn off the alcohol. If using dried herbs, stir them in now, followed by the lentils. Pour in the water and boil for 30 minutes or until the lentils are softened. Stir in the tomatoes and sea salt and leave for 10 or preferably 20 minutes. Stir in the greens a few minutes before serving so they wilt. If using fresh herbs, stir them in now. Optionally garnish this lentil tomato soup recipe with fresh herbs or a roasted nut or seed and enjoy.
Melt the lard and peanut butter together, either on the stove or in the microwave. Combine all of the dry ingredients. Add the dry ingredients to the melted fats. The original recipe suggests pouring into a square pan about 2 inches deep, or spreading onto tree limbs. I just put it into ziplock containers and scoop it out as needed to fill a screen type of feeder (See photos). I use my cookie scoop to take it out, but then mash and break up the scoops, because otherwise the squirrels can come and take a whole scoop at once, way too easily! I don't know if it would hold up well in cake form, as I haven't tried that, but it defintely doesn't melt or make a gloppy mess.
Heat oven to 400°F. Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir together Potatoes, Sauce Mix, boiling water and milk in ungreased 2-quart casserole. Stir in beef and 1/2 cup of the cheese. Bake uncovered about 30 minutes or until top is light golden brown. Sprinkle chips over casserole; sprinkle remaining cheese over chips. Bake 3 to 5 minutes longer or until cheese is melted. Let stand 2 minutes before serving. High Altitude (3500-6500 ft) Increase first bake time to about 35 minutes.
Place tortilla shell on a flat surface. Put a slice of cheese or shredded cheese in the middle of the tortilla shell. Put the hot dog on the edge of the shell and roll it up into the tortilla keeping it snug. Put it into the air fryer basket, seam side down and air fry at 400 degrees until preferred crispiness.
Mix sour cream, cream cheese, capers, horseradish and salt and pepper. Arrange all ingredients so that you have two equal amounts (for the two rolls). On each lavosh, spread the sour cream mixture. Then add salmon, cucumber, onion, chives and watercress. Tightly roll up each lavosh and wrap in Saran wrap. Chill for 2-4 hours. Just before serving, unwrap and slice into 1" thick rounds on the diagonal. Arrange on a platter, garnish with more watercress. Serve.
Fry bacon and reserve 3 tablespoons of drippings. Crumble bacon and set aside. In a large saucepan, mix okra, tomatoes with juice, onion, sugar, salt and pepper. Add the 3 tablespoons of bacon drippings. Gently bring to a boil and turn heat down to slow simmer. Cover with lid and simmer for approximately 30 to 40 minutes until tender. Do not stir okra because it easily falls apart. Pour into a serving bowl and add crumbled bacon on top. Note: If using fresh okra, wash okra and cut off ends. Cut into 1 inch pieces. For fresh tomatoes, wash and core tomatoes. Cut into small pieces. Enjoy!
Cover dry beans with water and let stand covered overnight. Change water and soak additional hours (if possible). Drain and discard water. Add the beans to large pot and add water. If you want add, 2 tbs of olive oil (oil prevents the beans from foaming). Bring the beans to a boil, reduce heat to low, cover and cook until the beans are tender, about 1 hour. Finely chop onion, peppers and garlic. Saute onions, green pepper, pepper flakes and garlic in a 1/4 cup of stock until the onions are translucent. Use a little cooking spray if needed. Add the onion mixture to the cooked beans as well as the oregano, cumin, bay leaf, vinegar, and stock. Cover and simmer over low heat for 15 to 20 minutes, stirring occasionally. Remove bay leaf and take 1 cup of beans the cooked beans and mash them into a thick paste. Add the mashed beans back to the pot to thicken the sauce. Add additional salt and pepper to taste. Stir in the agave nectar and drizzle olive oil over beans. Cover and let stand for about 10 minutes. Garnish with cilantro and serve over white rice. YUMMY.
Cut the pork in 1" squares; brown in a large skillet, stirring frequently (about 15 minutes). Add in the fresh garlic 3 minutes before the 15 minutes is up, stir with the pork. In a bowl, combine gravy mix, water, honey, soy sauce, vinegar, ginger, salt and pepper. Add to skillet; cover and simmer for about 20 minutes. Add in carrots, cook 10 minutes. Add in onion and green pepper, cook for another 5-10 minutes. Serve up with rice.
To a large crock pot add the chopped ham and then the rest of ingredients. Stir well to all mixed. Cook for about 2-3 hours. Serve on hamburger buns.
In a food processor (or using a hand mixer), combine the spread ingredients, cover and process until well blended. Cover and refrigerate until serving. For the muffins: In a bowl, combine flour, sugar, baking powder, cinnamon and salt. In another bowl, stir milk and coffee granules until coffee is dissolved. Add butter, egg and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375°F for 17-20 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks. Serve with espresso spread.
Thoroughly wash the herbs and allow to dry. If they are an herb where you just use the leaf (like rosemary or oregano), then trim the leaves off the stems. For parsley, cilantro, dill, etc I leave the stems intact and just cut off the ends near the base. If just using the leaves, throw them as is into the Ziploc bag. If using the whole herb, roughly chop them (I simply lay on cutting board and just cut into 1-2 inch pieces) and put them in the bag. Squish all the air out and label using Sharpie marker. Place in freezer . . . voila! When ready to use, simply break off/take out the amount you need and chop as needed. LOVE having fresh herbs all year! Also, if I need to buy herbs from the grocery store, I use this method to preserve whatever I didn't use right away.
Put Brussels Sprouts into a large bowl and stir in soup and cream cheese. Pour into a 1 1/2 quart casserole that has been sprayed with cooking spray. Sprinkle with croutons; drizzle melted butter over croutons. Bake at 375 for 25 minutes.
Drain, rinse and chop banana pepper rings. Mix everything together in one bowl. Pour into 13x9 pan, sprayed. Bake for 30-35 minutes in a 350 degree oven.
Heat oven to 325°F Grease and flour a 15 X 10X 1- inch jelly roll pan. In a large bowl, blend cake mix, oil and eggs at low speed until moistened, beat 2 minutes at highest speed. Fold in anise seed and almonds. Bake at 325F for 20 to 30 minutes or until golden brown. Cool 5 minutes. With a sharp knife, cut three equal strips lenghthwise, cut 12 strips crosswise. Place bars 2 inches apart on ungreased cookie sheets. Increase temperature to 350F and bake for 8 to 12 minutes, or until cut side begins to toast. Remove from cookie sheets immediately; cool 10 minutes. Sprinkle with powdered sugar. Store loosely covered.
Melt butter ina large skillet. Add squash, onion, and garlic; saute about 8 minutes or until squash is crisp-tender. Stir in corn and chiles; spoon inot a 1 quart casserole. Top with cheese. Bake, uncovered at 350 degrees for 10 minutes or until cheese is melted.
To make taco seasoning, mix all of the ingredients together. Store in an airtight container. Preheat the oven to 400 degrees. In a large skillet brown ground beef and onion over medium-high heat. Drain off any excess liquid. Return to pan, add chilies, refried beans, tomato sauce, and taco seasoning. Mix well and cook for a few minutes if mixture seems runny. Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish, standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through. Remove from the oven and top with any optional condiments for serving.
Melt butter in a 4 quart dutch oven; saute vegetables until tender. Stir in flour and seasonings until smooth; remove from heat. Stir in tomato puree then gradually stir in milk and broth. Bring to a boil stirring constantly. Boil for 1 minute. Reduce heat to low; stir in cheese until melted. DO NOT BOIL. Stir in shrimp and heat to serving temperature. Just before serving, stir in wine.
Cut 10 squares of foil 1 1/2 times the size of the corn; place each ear of corn in the center of a piece of foil. In a bowl, stir together the parmesan, mayonnaise, parsley, garlic, sugar, lemon juice, and cayenne until it forms a thick paste. Rub about 2 tablespoons of the paste over each ear of corn, then seal the corn in the foil. Preheat oven to 400°; place corn on a baking sheet; bake for 10 minutes, turn the corn over, and bake for another 10 minutes; serve hot, in the foil. Note-after step 3, can store in zip-lock freezer bags in the refrigerator for up to 2 days or in the freezer for up to1 month; when ready to use, defrost the corn overnight in the refrigerator; then let come to room temperature for about 30 minutes, bake as directed.
Heat oven to 425. Put butter in a 10- to 12-inch cast iron skillet; place in oven until butter is melted and pan is heated, 3-5 minutes. In a medium bowl, whisk cornmeal, sugar, baking soda and salt; set aside. In a large bowl, whisk eggs and buttermilk. Remove hot skillet from oven; pour butter into the buttermilk mixture; whisk to combine. Using a pastry brush, coat pan with remaining butter. Stir cornmeal mixture into buttermilk mixture until moist. Stir in jalapeno and corn. Scrape batter into hot skillet; bake until golden, about 25 minutes. Cool 10 minutes before serving.
Saute onion and celery in butter until tender. In large kettle, put water, bullion, potatoes with onion. Cover and cook until potatoes are tender. Blend cream cheese and flour with 1 cup of milk until smooth. Stir into potato mixture. Add milk, ham, and can of potato soup. Bring to boil and boil for 1 minute. Let simmer until ready to serve.
Preheat the oven to 450 degrees. In a large bowl, toss the asparagus and the mushrooms with the olive oil to coat (adding a little more if necessary). Sprinkle with the coarse salt. Spread the vegetables on two cookie sheets so they are not touching. Roast for about 20 to 25 minutes, shaking the pans occasionally so that the vegetables do not stick, until the asparagus is nicely browned and the mushrooms are cooked through. Remove the pans from the oven and arrange the vegetables on individual plates or a serving platter. Drizzle with the balsamic vinegar and season with the salt the pepper to taste. Serve warm or at room temperature.
grease a 9x13 casserole pan. layer the sausage, then top it with 1/2 of the cheese. mix the eggs and the remainder of the ingredients. Mi well so there are no lumps. pour over the sausage, cover pan and refridgerate overnight. remove and let sit at room temperature for about 30 minutes. bake at 350 for 45-60 minutes until toothpick inserted in center comes out clean.
preheat oven to 200C/400°F. Cook the carrots in boiling water until tender. Meanwhile melt the butter in a small pan and add the flour, stirring over over a low heat to make a paste or roux. gradually add the milk stirring constantly then increase the heat and stir until the sauce thickens. If desired add nutmeg, salt and pepper. drain the carrots and mash or puree. Whish the egg whites and stir into the sauce. Stir the sauce into the carrots and mix well. Pour into an ovenproof dish and bake for 10 minutes. Top with the cheese and dot the top with butter. Bake for a further ten mins until a crust forms on top.
Melt the chocolate and shortening together over hot water, cool. Beat in the sugar until well blended. Add the vanilla. Beat in the eggs one at a time, mixing well after each. Sift together the flour, salt and baking powder, and stir into the chocolate mixture. Stir in the chocolate chips. Cover the bowl and chill for several hours or overnight. Divide the mixture in the bowl into halves, then each half into three equal pieces. Each piece makes one dozen cookies. Roll one piece into a log and cut log in half, then each half in half. Cut each small piece into thirds and you will have 6 dozen equal sized cookies. Roll each piece into a ball. I always mix these up in November and freeze them raw. Just set the balls on a wax-paper lined cookie sheet and set them in the freezer until they are hard. Now put the frozen cookies into a zip lock bag or rigid storage container. Now the fun part. If the balls are frozen roll each ball between your palms for a few seconds. Roll each ball in sifted powder sugar to coat thoroughly. Place the balls 2 inches apart on baking paper or lightly greased foil. Bake at 375°F for 10 minutes. Check after 8 minutes, ovens vary quite a bit. The cookies will be very soft, but will become firm as they cool.
Place beans, garlic, coconut milk and 2 cups water in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer the beans until they are tender, about 2 hours. Add 2 1/2 cups water, rice, scallions, thyme, 1 tablespoon of salt, and some freshly-ground black pepper. Bring mixture to a boil, stir, then reduce heat, cover, and cook without stirring about 20 minutes, until rice has absorbed all the liquid. Allow mixture to stand for 15 minutes, still covered. Fluff rice and beans with a fork before serving and add additional salt and pepper, to taste, if desired.
Heat 3 tablespoons of the butter in a skillet over high heat for 1 to 2 minutes, until it melts, foams up, and subsides. Brown the pork and then add the brandy or applejack, heat for one minute, then blaze with a match. When the flames die transfer the mixture to a bowl and sprinkle with 1/2 teaspoon of the salt and pepper and set aside. Keep the skillet handy. In a small saucepan, melt 2 tablespoons of the remaining butter over medium heat. Blend in the flour to make a smooth paste. Add the broth and remaining 1/2 teaspoon salt; cook for 3 to 5 minutes, stirring constantly, until thickened and smooth. Remove from heat and reserve. Add the final 3 tablespoons butter to the skillet and melt over medium heat. Add the onion and saute till limp and golden. Add the mushrooms, reduce heat to low, and saute for 5 minutes, stirring often until the mushroom juice evaporates. Add the white and red wines, raise the heat to medium high, and boil uncovered for 3 to 4 minutes, until the skillet liquid reduces by two-thirds. Add the tomatoes, olives, and pimentos and bring to a simmer over medium heat. Mix in the reserved sauce, mustard, Worchestershire, hot sauce, port, and cream. Adjust the heat so the mixture simmers gently, uncovered, for 25 to 30 minutes, stirring often, until the skillet liquid is reduced by half and is like a gravy. Mix in the corn, reserved pork, and all of the pork liquid and simmer, uncovered, for 3 to 5 minutes, just until it hot enough to serve. Ladle over fluffy rice and serve.
Remove stems and seeds from habanero peppers. Make sure to wear eye protection and clean your hands thoroughly afterward. Don't wipe your eyes or touch anything else with your hands. You may also want to wear gloves if you have sensitive skin. Chop peppers and carrots and add to food processor with 1/4 cup of vinegar. Continue to wear eye protection! Puree thoroughly, placing a towel over the top to avoid any splashing. Add puree with sugar and remaining vinegar to a small pan., stir until integrated, and then bring to a boil. Boil for 10 minutes while constantly stirring. Don't lean over the top of the pan will it's cooking as the fumes can be painful to smell. Stir pectin into the mixture and boil for another minute while stirring. Remove from heat and allow to cool slightly. Fill a jar with hot water, then empty the water. so adding the hot mixture doesn't crack the jar. Very carefully pour mixture into the jar, then seal. Allow to reach room temperature before refrigerating. Cool mixture completely before serving. Try a small amount at a time, since it's very spicy (but, what did you expect: they're habanero peppers!). Jelly takes 24-48 hours to set, but it can be enjoyed (carefully!) before that if you like.
Make the sauce using all the ingredients except fish in a large ceramic bowl big enough to hold the fish and the sauce. Mix well. Place the fish pieces and coat well. Marinate for 1 - 2 hours in a refrigerator. Broil fish for about 5 minutes on each side until sauce bubbles and starting to brown a bit. The length of time it takes to grill/broil depends on the thickness of the fish.
Preheat oven to 375 degrees. Open and drain artichoke hearts, and roughly chop them if they are not quartered. Add artichoke hearts, mayo, ricotta cheese, sour cream, parmesean cheese, garlic salt and parsely to bowl. Add salt and pepper to taste. I also added crushed red pepper. Mix well Place chicken breasts in shallow baking or casserole dish. Spread artichoke mixture over the top of chicken. Sprinkle with parmesean cheese Bake for 30 minutes. I serve with wild rice mushroom mixture cooked in chicken stock.
Put the vinegar, onion, and dates in a small bowl. Add a pinch of salt and mix well with your hands. Leave to marinate for 20 minutes, then drain away any residual vinegar and discard. Meanwhile, heat the butter and half of the olive oil in a medium frying pan over medium heat. Add the pita and almonds and cook for 5 to 6 minutes, stirring all of the time, until the pita is crunchy and golden brown. Remove from the heat and mix in the sumac, red pepper flakes, and 1/4 teaspoon salt. Set aside to cool. When you are ready to serve, toss the spinach leaves with the pita mix in a large mixing bowl. Add the dates and red onion, the remaining olive oil, the lemon juice, and another pinch of salt. Taste for seasoning and serve immediately. Enjoy!
Use tight-fitting cookware to hold in the flavor as the ingredients are boiled separately. Cook everything in separate pots and put them together at the end. Start out by slowly boiling the meats until they are tender. Remove the bones and skins from the chickens. Re-use the broths to boil potatoes and butter beans. Then cook the onions and corn in reserved broth. Do not add any of the tomato products during the initial cooking process. When all of the ingredients are cooked, add them together in one big pot. Add all of the remaining ingredients and mix them well. Bring the pot to a boil and continue stirring with a wooden spoon or a boat oar to keep it from sticking to the pot and burning. An appetizing presentation is made to the general public with someone stirring a large cauldron mounted to a tripod over an open fire. Stir the stew for approximately one hour over the fire as it continues to get thicker with the water boiling off of it. This step is very important, the stew must be boiled down until it is quite thick. Serve stew with a mayonnaise based slaw and saltine crackers. It is best during the colder months of the year. Brunswick stew freezes well. Enjoy!
Mix all ingredients in a small cooking pot. Heat on low / low-medium and stir until brown sugar and butter melt together and all ingredients are blended smooth. Continue to keep warm. Take 12 fresh chicken wing pieces (or frozen) and drop into fryer that has been preheated to 350 degrees. Cook for 9-12 minutes until crispy and golden brown. (NOTE: may cook faster with fresh chicken). Take large Tupperware container with lid and place chicken wings into container. Pour some sauce into bowl, cover and shake. Repeat until sauce is gone. Serve with celery and either blue-cheese or ranch. Guaranteed to make your friends sweat as well as beg for more. Great if served with beer. (I like Heineken) Supply the ladies with extra beer. Trust me, its way more effective -- .
Defrost and squeeze all water from spinach. Mix everything together in Kitcheniaid Mixer with beater attachment not whip (or by hand really well). Roll into 1 inch balls on an greased sheet pan. Bake 20-25 minutes at 350.
Optional Marinade: In a shallow non metal dish, mix together lemon juice, lime juice, honey, and dry mustard. Add pork strips and mix to coat. Cover and refrigerate 1-8 hours. Remove pork and discard remaining marinade. Melt the butter and oil in heavy frying pan,(I use my dutch oven). Add onions and cook to soften for 3 - 4 minutes. Remove the onions with a slotted spoon to a small bowl. Increase pan heat to medium high, when hot add pork, stirring continuously until browned,(If the pork seems too crowded in your frying pan,you can fry the pork in 2 batches and just add it back to the pan when done browning). Add mushrooms, onions, mustard, and wine. Bring to a vigorous simmer. Add the creme fraiche and season with a little salt and freshly ground black pepper. Bring to vigorous simmer and cook until reduced to a creamy consistancy. Remove from heat and stir in heavy cream. Serve over a bed of rice or noodles.