HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place popped corn in a large greased roasting pan to keep warm in a 300 degree oven. (I pop the corn on the stove top in 2 tbsp of coconut oil, but air popped works well too.) Using two half teaspoon measuring spoons, measure about 1/4 tsp of baking soda and about 1/4 tsp of vanilla and set by the side of the stove so they don't spill. In a saucepan, stir together brown sugar, butter, and corn syrup on medium heat. Cook and stir to boiling (a steady boil - not just a few bubbles on the edges, but not necessarily a "rolling boil" either) and then cook and stir over medium heat for an additional 4 minutes. Be sure to scrape the bottom often to avoid burning. (For those candy makers out there, you're looking for 255, hard-ball stage.). Remove saucepan from heat, stir in baking soda and vanilla, and pour over popcorn. Stir gently to coat. Bake in a 300 degree oven for 15 minutes. Stir. Bake 5 minutes more. Pour out popcorn onto a large piece of foil to cool. Cool completely before storing in an airtight container or eat it before its all the way cool.
Place stew meat in bottom of crockpot, add dried onion and Mrs. Dash. Dump in the canned vegetables and tomato sauce, top with cilantro. Fill the crockpot the rest of the way with water. Cover and cook on low all day (8 hours or more).
Cut cleaned and unpeeled potatoes into large cubes (about 1 to 1 1/2 inches). Bring water and potatoes to a low boil, cooking until the potatoes are tender. While potatoes are cooking, place oil and onions in a skillet and cook until onions are cooked soft and translucent but not brown. Add peppers, cumin, basil and garlic and continue cooking until peppers are tender, about 6-9 minutes. Place potatoes and three quarters of the water into a blender or food processor, reserving the remaining water. Blend until smooth. Return processed potatoes to pot, adding peppers and milk. Use reserved water to thin the soup further if desired. Warm over low heat until it is ready to serve. Garnish with scallions or cilantro if desired.
cut the spareribs into individual ribs and arrange them onto a rack in a baking pan. Roast for 45 minutes at 300°F. Combine the remaining ingredients into a sauce. Brush the spareribs lightly with the sauce. roast for 30 minutes more. turn the spareribs and brush with more sauce. roast until the ribs are well browned, approximately 30 minutes. Serve and enjoy!
Brown beef in a dutch oven, half at a time, in hot oil. Remove and set aside, reserving drippings. In drippings, cook onion and garlic till tender but not brown. Return all meat to dutch oven. Drain off fat. Add coconut milk, undrained tomatoes, salt and coriander into meat mixture. Bring to boiling, reduce heat. Cover, simmer about 1 hour. Stir in beans (or okra), rice and peanuts. Simmer, covered, for 25 to 30 minutes or until liquid is absorbed and until meat and rice are tender.
Press crescent rolls onto 15x10 baking sheet to form crust. Bake at 350* for 12-15 minutes. While baking, combine cream cheese, mayonnaise, basil leaves, and garlic powder. When crust is cooled, spread cream cheese mixture over. Top with chopped fresh vegetables and shredded Cheddar cheese. Sprinkle generously with Salad Supreme. Cut, and serve immediately.
In a large bowl, beat eggs and sugar at maximum speed for 5 minutes. Using a whisk, gently stir in yogurt and vanilla. Sift flour over mixture litle by little, whisking to avoid lumps. Delicately fold in berries. Pour into a 9-inch greased floured springform pan. Sprinkle almonds over the top. Bake at 350F until top is evenly golden brown, about 75 minutes. Chill, in refrigerator. Remove and serve.
Mix all ingredients thoroughly and shape into a ball. Refrigerate 2 hours or longer and serve with chips and/or crackers. For a festive look and more flavor roll the ball in 3/4 tablespoon of more Southwest Seasoning Mix or crushed pecans.
Place Sauerkraut in a collander & rinse well -- set aside to drain. Brown the ground beef & bacon together -- drain all but 1 T. fat. Season the kraut to taste & add to meat mixture. Add water & cover. Simmer for 1 hour. Place in a lightly buttered cassarole dish. Top with mashed potatoes & dot with butter. Bake in oven, uncovered for 1/2 hour @ 350°.
Place everything but nuts and coconut in sauce pan. Cook over medium heat, cook for approximately 12 minutes. Stir in nuts and coconut. Frost cake.
The day before, brew enough strong coffee to fill an ice cube tray. Freeze coffee ice cubes overnight. Place 6 coffee ice cubes in a blender. Blend until they are ice shavings. Add ice cream and sugar to the blender. Blend again until a Frosty-like consistency is achieved. Serve immediately, topped with a dollop of whipped cream and chocolate shavings. For an extra special treat, add some ground cinnamon to your coffee grounds before brewing.
Preheat oven to 325°F Season pork chops with pepper and set aside. In a mixing bowl, combine feta cheese, roasted red peppers, black olives, basil, olive oil and garlic. Toss to mix. In a large oven-proof skillet over medium-high heat, heat canola oil; reduce heat to medium and add pork chops. Fry chops for 30 seconds on each side, just to brown. Pile feta mixture evenly over 4 chops, covering them entirely. If you don't have an oven-proof skillet, place chops on a baking sheet. Place chops in oven and cook for 5 minutes or until pork is just cooked with a hint of pink inside.
BEANS: Rinse beans in cool water; pour into a pot, cover with water by 2 to 3 inches. Bring to a boil, then reduce heat and cover. Simmer 2 hours, or until beans are tender. Add water to pot as needed. Beans should have a thick broth. Toward end of cooking time, add salt and pepper and season to taste. Don't over-salt. For a variety try adding chili powder, garlic or Tabasco. Serve in a bowl with cornbread. Can serve with small bowls of grated cheese, chopped onions, chopped fresh jalapenos, sour cream, and/or cilantro. CORNBREAD: Preheat oven to 450 degrees. Heat shortening in an iron skillet, muffin pan, or other baking pan. Combine corn meal, flour, and salt in a mixing bowl. In a separate bowl, combine buttermilk, milk, and egg. Add baking powder and baking soda. Stir. Add 1/4 cup melted shortening, stirring constantly. Pour into hot pan, smoothing surface with spatula. Bake for 20 to 25 minutes or until golden brown on top.
Be sure to reserve 1 Cup sugar for the egg whites. Separate egg yolks and whites. Mix all ingredients except whites. Beat egg whites and add 1 Cup sugar continuing to beat until the whites are stiff. Gently fold the beaten egg whites into the cake batter. Bake in 350 degree oven for 1 1/2 hours or until done.
Using an espresso machine or cappuccino maker, brew espresso. Steam milk and Bailys until hot and frothy. Put 1 teaspoon sugar into 2 serving mugs. Divide espresso and steamed milk into serving mugs. Stir and enjoy.
In a hot skillet cook tomatoes, potatoes, sausage and pepper until heated. Add butter & melt. Add egg mixed with milk and salt and pepper. Let cook 1-2 minutes. Place in a 13x9x2-inch greased pan; sprinkle cheese over top. Bake at 350°F for 5 minutes or until egg is done.
Chop all the vegetables, as specified in the ingredient list. Preheat oven to 450 degrees F. Mix thyme, rosemary, basil (if using), garlic, olive oil, balsamic vinegar, salt, and pepper together in a bowl; set aside. Put the chopped vegetables in a large bowl, then pour the oil/vinegar/herb mixture over the vegetables. Stir until all the vegetables are coated evenly. Line a baking sheet or roasting pan tray with aluminum foil, and lightly spray with cooking spray. Spread the vegetables evenly on the pan and pour the remaining oil/vinegar/herb mixture on top (you can also put additional salt and/or pepper on now, if you want to). Roast for 40 minutes, stirring every 15-20 minutes, or until potatoes are soft when poked with a fork.
Butter a large shallow pan. Mix the cornstarch with cold water and et it aside. Bring the hot water, suar and orange juice to a boil in medium sized saucepan. Add the cornstarch and water mixture. Simmer for 15 minutes, or until the mixture goes thick. Stir often. Remove from heat. Add rosewater/lemon juice and flavouring (Whatever you choose). Stir in nuts (optional). Pour into buttered pan. When cooled and thickened, (be patient, it may take ovre a day) cut into 1 inch cubes with a knife dipped in hot water. Roll in powdered sugar.
Preheat oven to 350°F. Make topping: Combine the flour, sugar, baking powder, baking soda and salt in a medium bowl. Add the butter and work it into the dough with your fingers until the mixture resembles coarse crumbs. Stir in the sour cream and heavy cream. Coarsely chop 3/4 cup of the walnuts and stir them inches Roll the dough on a flat, floured surface to about 1 inch in thickness. Use a round cutter about 2 inches in diameter to cut as many circles as possible. Refrigerate the dough. Make the filling and bake the cobbler: Toss 3 pints of the raspberries with the sugar, cornstarch, the lemon juice and half of the lemon zest. Pour half of them into a 10-inch cast iron skillet or a 9 by 9-inch baking dish and top with the 1/2 cup of walnuts. Top with the remaining raspberry mixture. Place the biscuit circles over the raspberries. Bake until the topping is golden brown and the juices have thickened, about 45-50 minutes. The biscuit top should be browned and fully cooked. Cool. In a small bowl, combine the remaining 1/2 pint raspberries, and remaining 1/4 cup walnuts and lemon zest. Top with the raspberry walnut mixture just before serving for added fresh flavor and crunch!
Trim fat from beef. Cut beef into thin, bite-size strips. In a large saucepan, heat olive oil over medium-high heat. Add beef and shallot. Cook, stirring, for 2 to 3 minutes or until beef is brown. Use a slotted spoon to remove mixture; set aside. In same saucepan, combine water, apple juice, carrots, rice, ginger, garlic and bouillon granules. Bring to a boil, then reduce heat. Simmer, covered, about 15 minutes or until carrots are tender. Stir in beef mixture and broccoli. Simmer, covered, for 3 minutes. Stir in the teriyaki sauce and sherry. Ladle soup into bowls. Garnish with slivered green onion tops.
Cut a small semicircular notch from one cake, then position the cakes as shown and cover them with the white icing. Place a small bowl in the center of each cake and sprinkle cookie crumbs around it to create the track. Remove the bowls and sprinkle sprinkles onto each icing circle, then press the remaining sprinkles onto the sides of the cake for grass. Lay a white Good & Plenty dotted line along the track and use a pastry bag to pipe a white icing border around the edge of the cake. Create racing flags by taping small squares of the paper or ribbon to the toothpicks and place them on the track along with the race cars.
Combine first 4 ingredients. Pour over lamb chops in a shallow bowl. Let chops sit 2 hours or more covered in refriegerator, turning once or twice during this time. Remove from marinade. Sprinkle meat with salt and pepper, to taste. Cook on BBQ or broil until done to your liking.
Cook potatoes with skins on at a slow boil for 1 hour. Cool potatoes, then cut into 1/8ths and place in a large container. In a separate bowl, place onions and celery, pepper, salt, seasoning salt, sour cream, mayonnaise and red wine vinegar. Mix well. Add mayonnaise/vegetable mixture to potatoes and mix well. Chill before serving.
Bring ingredients to room temperature (set out cold ingredients for about 1/2-hour). Preheat oven to 425 degrees. Sift together dry ingredients, add cornmeal. Mix together wet ingredients. Add to dry ingredients and mix well. Pour into greased 9 x 13-inch pan, smooth. Bake at 425 degrees for 25 minutes. Variation: Recipe makes 20 biscuits.
Cook the manicotti shells according to the directions on the box. Drain in colander and set aside to dry. Mix all the ricotta, 2 cups mozzarella, and 1/4 cup parmesan in a bowl. Add an extra handful of mozzarella and a little more parmesan if you like it cheesier. I like a lot of flavor in my manicotti so I just keep adding the basil and Italian seasoning until I think it's enough. If you don't like a lot of seasoning, just put 1 tsp. of each in. If not, just keep adding until it's seasoned to your taste. You can also add a dash of salt and pepper if you like or a little bit of garlic. Preheat oven to 350. Once the shells are drained and the cheese is mixed together, begin stuffing the shells. Be careful because they have a tendency to split. Pour about half of the marinara sauce in the bottom of the baking dish and spread evenly before you place the shells in the dish. Once all the shells arranged in the baking dish, pour the remainder of the marinara sauce on top. Then add any leftover cheese on top of the sauce. Sprinkle with basil and Italian seasoning. Cover with aluminum foil. Bake for about 30 minutes.
preaheat oven to 350 degrees fahrenheit. grease pan and put breadcrumbs (instead of flour) in it. Mix butter, sugar and vanilla in bowl. add eggs one at a time. mix flour and baking powder and add slowly to mixture. add nuts and chocolate. bake for around 70 minutes.
Preheat oven to 300 degrees. In a large bowl combine oats, wheat germ, flax seed, coconut, sesame seeds and nuts, mixing well. In a large saucepan, combine the brown sugar substitute or brown sugar, water, oil, honey, sorghum, salt, cinnamon and vanilla. Heat until thoroughly mixed; do not boil. Pour the syrup over dry ingredients and stir until coated well. Spread into five 13 x 9 inch jelly roll pans. Bake 20 to 30 minutes, stirring occasionally. For a crunchier texture, bake an additional 10 to 15 minutes. Cool mixture and add dried fruit. Store in airtight container in a cool dry place. Will keep up to 6 months; but it doens't make it that long in our house.
Let frozen corn stand at room temperature to thaw slightly. In 4-quart saucepan, heat oil over medium heat. Cook onion, bell pepper, celery and garlic in oil, stirring frequently, until tender. Add broth, potato, thyme and ground red pepper. Heat to boiling. Reduce heat; cover and simmer 10 minutes. Remove frozen corn from pouch; add corn to mixture in saucepan. Heat to boiling, stirring frequently to break up frozen corn. Using wire whisk, stir flour into milk until smooth; stir into mixture in saucepan. Heat to boiling. Reduce heat; simmer uncovered about 5 minutes or until vegetables are tender and soup is thickened. Stir in shrimp; cook 1 to 2 minutes or until hot.
Crust: Preheat oven to 325°F Combine chocolate wafer crumbs and butter; press into 9-inch springform pan. Sprinkle nuts over crust. Bake for 10 minutes. Remove from oven and let cool. Mousse: Melt chocolate chips and set aside to cool slightly. Blend cream cheese, sugar and vanilla. Beat egg yolks and combine. Mix in cooled chocolate. Using another bowl, beat egg whites until soft peaks form. Add sugar slowly and beat until stiff. Fold into chocolate mixture. Whip cream and fold into chocolate mousse. Pour into springform pan. Cover with tin foil and place in freezer. Remove from freezer and refrigerate 5 hours before serving. Garnish with chocolate curls or chocolate sprinkles. Note: We quite often entertain on a smaller scale. I really do not like having a lot of leftovers, so I will half the recipe and serve it up in smaller springform pans or make the whole recipe (using 2 smaller springform pans) and have an extra dessert on hand for when surprise company come in (the recipe states that it needs to thaw for 5 hours, but I think 1 hour would do in a pinch).
Mix all ingredients and pour into greased 1 1/2 quart baking dish. Bake at 350 degree oven for 35 to 40 minutes until the top is lightly browned. Serve with tortilla chips.
Combine first 6 ingredients in a large bowl, stirring with a whisk; set aside. Combine boiling water and bulgur in a large bowl. Cover and let stand 20 minutes or until liquid is absorbed. Add bulgur, carrots, and remaining ingredients to juice mixture, and toss well to coat. Cover and chill.
Heat sake with kombu in a small saucepan and boil until alcohol is cooked off. Do not overcook. Add soy sauce, rice vinegar, sugar and juice to the sake kombu mixture. Refrigerate in a glass container for at least 2 days. Remove kombu after 2 days. Keep the sauce in the refrigerator.
Add all ingredients to your bread machine, except 1T. water and egg white. Use dough or manual cycle on your bread machine. Grease cookie sheet. Divide dough into 30 pieces. Roll each into an 8 inch rope on a lightly floured surface. Place 1 inch apart on cookie sheet. Cover and let rise in a warm place until puffy. About 20-25 minutes. Heat oven to 350. Beat water and egg white. Brush over dough. Bake for 15-20 minutes, or until golden.
Put all the ingredients but meatballs into the crockpot and mix well. Add the meatballs and stir to coat well. Put the crockpot on low and let cook for 4 hours on low (if you use thawed meatballs, it'll only take a couple of hours in the crockpot, instead). Serve, standing back so you don't get trampled by the rush of the crowd. Note: We've tried other preserves and jam than grape jelly, but the sauce simply didn't taste as good; we're sticking with plain, old grape jelly from now on and will be happy with it. Also, you can use Lil Smokies or sliced smoked sausage instead of the meatballs - a lot of folks use the same sauce for either and both ways are tasty! :) Note 2: the above makes a lot of sauce, a good deal of which will be left over when the meatballs have been eaten. I've found that having a *lot* of sauce is of real benefit when making meatballs in the crockpot - the meat remains nice and moist.
Combine first 5 ingredients to make the dressing. Add chopped green onion, diced jalapeno and broccoli slaw. Chill for 1 hour, minimum.
Heat oven to 375 degrees, grease a 9 inch square baking pan. Combine flour, cornmeal, sugar, baking powder, baking soda and salt in a large bowl until well blended; make a well in the center In a small bowl, whisk together the egg, buttermilk and melted butter or margarine. Pour mixture into well, stir together till moistened. Batter should be lumpy Pour batter into prepared pan, spreading evenly. With a spoon, dollop the jam over the top of the batter, spacing evenly Bake for 30- 35 minutes or until lightly browned. Cool in the pan on wire rack for 15 minutes. Cut into squares and serve.
Preheat oven to 350°F Beat cream cheese, butter, sugar, and vanilla in large bowl with mixer until well blended. Add flour and baking soda; mix well. Cover and refrigerate 30 minutes. Roll dough to 1/8" thickness on lightly floured surface. Cut into assorted shapes using 3" cookie cutters, or, drop as balls onto cookie sheet. Place on greased baking sheets. Bake 10-12 minutes, or until edges begin to brown. Transfer cookies to rack; immediately press about 1/2 t crushed candies onto each hot cookie. If the candies aren't sticking, you can also add frosting first. Cool completely on wire racks. (Easy way to crush the candies: Separate by color. Place each color in a resealable plastic bag and crush using rolling pin or meat mallet).
Preheat oven to 300 deg. Mix garlic in with butter. In 9x13 pan, place shrimp and dot with garlic butter. Sprinkle heavily with seasonings. Bake uncovered for about 30 minutes or until shrimp is opaque, stirring once or twice during cooking to make sure the shrimp is cooking evenly. Serve with the butter sauce either in the bowl with the shrimp or in a seperate bowl for dipping. We always eat this with hot white rice. Make sure to have plenty of napkins available!
In a bowl, combine peanut butter, butter and powdered sugar and mix. Add rice cereal and stir until combined. Roll mixture into balls. Place a thumbprint in each ball and place jelly in the center.
Cream sugar and butter. Beat in 2 eggs. Gradually blend in the flour. Chill dough overnight. Roll as thin as possible on well floured board. Work with 1/4 of the dough at a time. Keep remaining dough chilled. Cut into diamonds with a knife. Place on greased cookie sheets. Brush each cookie with beaten egg white. Sprinkle with sugar and a pinch of cinnamon. Placd a pecan half in center of each cookie. Bake in preheated 350 degree F. oven for 8 to 10 minutes or until edges are light brown. Cool on cookie sheets 1 minute, then remove to wire racks. Store in airtight tins.
Preheat the oven to 300°F and line a cookie sheet with parchment paper. In a large bowl, beat the egg. Add the sugar and beat until white. Add the vanilla extract and orange oil, and whisk. Add the oil and beat until smooth. In a bowl, whisk together the flour, cinnamon, baking powder and soda, cloves and salt and sift them into the wet ingredients. Mix until rougly combined, add the mint chocolate chips and mix well. Refrigerate the dough until firm but piable (30-45 minutes). Take a tablespoonful of dough, roll it between the palms of the hands and roll it into the almonds. Place the balls on the cookie sheet, about 2 inches apart, and flatten them a little. Cook for 20 minutes, let cool for 1 minute on the sheet and place on the wire rack to cool completely.
For the rolls, dissolve the yeast in the warm milk in a large bowl. Add the sugar, margarine, salt, eggs, and flour, and mix well. Knead the dough, using your hands dusted lightly with flour (I am lazy and use a stand mixer). After kneading, roll the dough into a ball, place in large bowl and let rise in a warm place for about 1 hour, or until the dough has doubled in size. Roll the dough out on a lightly floured surface until it is ~ 21" long and 16" wide. It should be ~ 1/4 " thick. For the filling, combine brown sugar and cinnamon in a bowl. Spread softened margarine evenly over the surface of the dough, and then sprinkle the cinnamon and sugar evenly over the surface. Working carefully from the top (a 21" side) roll the dough down to the bottom edge. Cut the rolled dough into 1 3/4 " slices and evenly place them in a lightly greased baking pan. Place them with 1.5 " of space on all sides to allow for additional rising. (Your pan will look very empty, trust me...if you space them, they will grow). Place your baking pan in a warm place for at least one hour. (the longer you allow them to rise this time the larger the rolls will rise, and the lighter and fluffier the dough will become, I let them rise to fill the pan (a couple of hours)). Preheat oven to 400 degrees. Bake rolls for ~10 min or until lightly browned on top. (remember residual heat will continue to bake the rolls after you take them out of the oven). While the rolls bake, combine icing ingredients. Beat well with electric mixer until fluffy. Generously coat the rolls with icing while the rolls are still hot, this will cause the icing to melt into the roll. * Vietnamese Cassia Cinnamon - This may seem to be a trivial point, however, this cinnamon is what takes your cinnamon rolls to the next level; one trip to the spice store and smelling the differences in the cinnamon and you'll know why. I am sure its available at several stores, I pick it up at Penzey's Spices.
In one bowl, cream the water, margarine, egg and sugar. Combine all of the dry ingredients and mix with the wet ingredients. Add the pumpkin. Spoon mixture into muffins cups. Bake at 350 degrees for 20 minutes.
In a large bowl mix together flour and salt. Slowly stir in the warm water and mix until a stiff dough is formed. Lightly flour your counter top or board and turn out dough. Knead for 10 minutes, adding a touch of water if the dough is too stiff to work with. Form into a ball, cover and let rest for 20 minutes. At this point you can roll it out and cut into desired shapes or run through a pasta machine. Boil a large pot of salted water, drop in pasta and cook for 4 minutes, drain and serve.
Combine flour, cinnamon and nutmeg in a large mixing bowl, mixing well. Set aside. Dissolve soda in buttermilk, and set aside. Combine butter and molasses in a heavy saucepan, and bring to a boil, stirring constantly. Add flour mixture. Stir in buttermilk and egg. Pour into a greased and floured 10 inch iron skillet. Bake at 350 for 25-30 minutes. Cool 10 minutes in skillet, then invert onto plate, and cut into wedges.