HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350*. Combine meat, onions, juice, spices, salt, pepper, eggs, half and half, and cracker meal. Knead by hand for 5 minutes or more to combine spices into meat. Lightly grease or spray baking pans. Form small, round meatballs; dipping hands into cold water to shape smooth. Bake 15 minutes. Can be frozen at this point. Place meatballs in large kettle; add bouillon, meat drippings from baking pan and water to cover. Stir in Kitchen Bouquet. Heat to boiling; reduce heat and simmer for 1 hour. Remove meatballs. Thicken gravy with flour to desired consistency. Note: Servings will be based on how you serve them. I think about 10-12 servings as a main dish or more if served as an appetizer.
Use a knife to cut the ice cream into three equal pieces. Place the ice cream in three large mixing bowls to soften slightly. Line a loaf pan with parchment paper or plastic wrap. Mix the dried apricots, apricot preserves, and biscotti with a third of the ice cream and press into the bottom of the loaf pan. Place in freezer while preparing the next layer. Mix the chocolate bar pieces, chocolate syrup, and amaretto with another third of the ice cream. Gently spread on top of the first layer in the loaf pan. Place in freezer while preparing the last layer. Mix the almonds and almond extract with the last of the ice cream. Gently spread the final layer on top of the loaf pan. Allow ice cream to harden in freezer for at least two hours. Remove from loaf pan and slice when ready to serve. Top with a dollop of whipped cream and dust with cocoa powder.
Place a collander over an empty bowl. Put cubed zucchini into the collander and sprinkle with the salt; toss well. Allow to sit and drain for 30-40 minutes. After setting time, preheat oven to 375. Lightly spray a casserole dish; set aside. Melt butter in a large skillet over medium heat. Add the onions and garlic. Shake off any excess liquid from the zucchini, then add the zucchini. Cook/stir for 8-10 minutes. Add bread cubes to the skillet and then remove from heat. In a small bowl, whisk together the heavy cream, eggs, both cheeses and black pepper. Make as smooth as possible. Pour this into the cooked zucchini mixture and stir very well. Pour into the casserole dish and bake at 375 for 30-40 minutes.
Place the lemon juice, olive oil, vinegar and worcestershire sauce in a screw top jar and shake well. Cook the brown rice acording to the packet instructions, drain and place in a bowl. While the rice is still warm, mix in all the other ingredients including the dressing, stir thoroughly. Serve at room temperature.
Sift the flour, sugar, yeast and salt into a large bowl. Stir in 1/2 cup tepid water, micing first with a spoon and then with your hand, until everything comes together into a ball that comes cleanly away from the inside of the bowl. Tip the dough out onto a floured surface and knead for 5 to 10 minutes. Rinse the bowl to remove any remnants of dough. Dry it and sprinkle with a touch of flour, or rub a few drops olive oil around the inside. Put in the dough, turning to coat evenly with flour or oil. Cover with a damp cloth and leave to double in size in a warm place. Heat the oil in a medium pan over the lowest possible heat and fry the onion and garlic, stirring occasionally for 10 minutes, until softened but not browned. Add the other sauce ingredients and season with 1/2 tsp salt and 10 grindings black pepper. Stir everything together well and simmer uncovered on a medium heat for 10 to 15 minutes, stirring occasionally, until you have a thickish sauce. Knock back the dough. Divide in half and knead each ball until smooth. Cover each with an upturned bowl and let rest for 10 to 20 minutes. turn your oven on to the highest temperature it will go and slice in 2 shelves with a gap of about 7. 5 cm between them. (the pizza's don't rise) Lightly brush 2 large heavy baking sheets with oil. Roll out each piece of dough on a floured surface to a 23 cm disk, knock off any excess flour underneath and place on baking sheets. Cover each base with a quarter of the tomato sauce. (freeze the rest for another time) Spread the sauce almost to the edge. Dot with olives and diced mozzarella. Finely chop the garlic and sprinkle it on top with salt, pepper, oregano and a drizzle of olive oil. Bake for 10 to 12 minutes, swapping the shelves at half time. Remove from the oven, pile on the rocket and scatter over the parmesan. Drizzle with a little more olive oil.
Heat oil in a large frying pan and fry onion and garlic for 1 minute, move to side of pan. Add chicken pieces and fry until golden brown. Stir in tomatoes and vegetables. Cover and simmer for 15-20 minutes stirring occasionally. Stir in olives, and garnish with parsley. Serve with couscous, pasta, or rice.
Perl and dice onion medium fine. Dice cellery and bell pepper fine. Melt shorting in a large skillet. Add onion and saute about 3 minutes or until soft and translucent. Add green pepper and celery and saute about 3 more minutes. Add entire can of tomatoes and tomato juice. Stir until distributed evenly add sugar, pepper and salt. crush red pepper between fingers and add to mixture for about 10 minutes, stirring occasionally. rinse rice under sieve until water runs clear. add rice to pan and stir to distribute evenly. Simmer for about 15 minutes until rice has cooked and absorbed most of the liquid, add more tomato juice if needed. (rice needs to be a little soupy). taste and adjust seasonings to taste.
Preheat oven to 375°F. Prepare pie crust in pie and crimp the edges. In a large bowl combine cranberries, brown sugar, nuts, 3 T. flour, and cinnamon. Spoon cranberry mixture into pie shell. Beat egg until thick. Gradually add sugar and beat well. Beat in 1/2 cup flour and butter. Pour butter mixture over cranberry mixture in pie crust. Cover crust edges with foil and bake for 20-25 minutes. Remove foil and bake for 20-25 additional minutes.
Heat half of the oil in a large pan and add the onion and pepper. Cook gently for 8-10 mins, until softened. Stir in the garlic and ginger and spices, and cook for 1 - 2 mins more. Add the remaining oil and the chicken, and cook for 2-3 mins until coated in the spice mixture. Stir in the stock and lentils, bring to the boil then cover and simmer for 25 mins, stirring occasionally until the lentils are tender and the chicken is thoroughly cooked. Stir in half the yogurt and cover; simmer for a further 5 minutes. Spoon the curry into individual bowls with basmati rice, and top with the remaining yogurt and a sprinkling of almonds.
Put honey in mug and dissolve with 1 teaspoon of boiling water. Add rum, lemon, and cloves. Fill mug with boiling water. Add cinnamon stick.
Preheat oven to 350 degrees. Saute chopped bacon in large skillet until crisp. Using slotted spoon, remove bacon from skillet to paper towel-lined plate to drain. Reserve small amount of bacon drippings in skillet. Add onion to skillet and saute until soft, about 5 minutes. Add garlic and spinach and saute 2 minutes. Stir in 1/2 teaspoons seasoning salt and reserved bacon. Place half bread cubes in a buttered 9x13" baking dish. Sprinkle half of the cheese over the bread, top with half of the spinach mixture. Repeat layering. Whisk milk, eggs, and remaining 1/2 teaspoons of seasoning salt in a large bowl and pour evenly over the strata. Gently push surface of bread down into milk to coat. Chill strata, covered with plastic wrap, at least 2 hours or up to overnight. Bake strata uncovered until puffed, golden brown, and cooked through, about 45 minutes. Let stand 5 minutes before serving.
In a large mixing bowl, combine all dry ingredients except sugar and yeast. Stir together thoroughly and form a well in center. Blend remaining ingredients and pour into well. Brush flour into liquid with fingertips until all flour is incorporated, then gather dough into ball. Knead on a floured work surface for about 10 minutes or until dough is smooth and elastic. Shape into ball, place in lightly greased bowl and turn once to grease entire surface. Cover bowl with clean towel, place in a warm, draft-free location and let rise until double. Punch down dough, form into a small circle and place on floured work surface. Let rest for 5 minutes, then press out dough until it is slightly larger than pan size (use a rolling pin if you like). Fold dough in half and in half again. Place"wedge" onto greased pizza pan that's been"dusted" with corn meal. Unfold dough and crimp edges to form a crust. Top with favorite sauce and toppings and bake in 500 F oven for about 20 minutes.
Preheat oven to 350°F. Combine all ingredients and stir well. Pour into 9x9 greased casserole dish. Bake 35-40 minutes until nice and bubbly. Can be prepared ahead of time, covered and refrigerated until baking time. It will take about 10 extra minutes to bake. *** Note about the* Stove Top! It is: 1-1/4 c any flavor.
Preheat oven to 425°F Spray or grease a 9x9" pan for tall cornbread or a 9x13" pan for thinner cornbread. In a medium mixing bowl, stir all ingredients till mixed. Pour in greased pan and bake 20-25 minutes. Cool 1 minute before cutting.
In a food processor, pulse the masa harina with the baking powder and salt. Add the water and pulse to moisten the masa harina. Add the vegetable shortening in clumps and drizzle with the chicken stock. Process until smooth and evenly blended, scraping the side of the bowl occasionally. Transfer the dough to a large bowl and stir in the shredded chicken, shredded cheese, chopped cilantro and scallions. Tear twelve 12-inch-square sheets of plastic wrap. Working with 6 at a time, spoon a scant 1/2 cup of the tamale mixture onto the center of each sheet. With lightly moistened hands, press the tamales into 4-by-2-inch rectangles, about 1/2 inch thick. Fold up the squares of plastic around the tamales, twist the ends securely and then fold them under to make packets. Repeat to form the remaining tamales. Arrange the tamales seam side down in the bottom of a large bamboo (or other) steamer. Steam over 2 inches of boiling water for 25 minutes. Let the tamales cool slightly, then carefully transfer them to a large platter: Cut the ends of the plastic-wrapped packets and slide the tamales out onto the platter. Serve the tamales with hot sauce and a Juicy, cherry-rich Merlot: 2005 Covey Run Columbia Valley.
Cream 2 tablespoons butter, beat in eggs and salt. Gradually beat in flour and riced potatoes. Dough should be stiff to knead thoroughly. On floured board roll out dough to 1/4-in thickness, then cut 3-inch squares. Lay 1 plum on each square, sprinkle with little cinnamon sugar and fold edges over plum. Shape with hands into a ball. The wall of dough should be very thin. Drop dumplings into boiling salted water, cover and simmer for about 15 minutes. Brown bread crumbs in 1/3 cup hot butter. Roll dumplings in buttered bread crumbs, sprinkle with cinnamon sugar.
In a skillet cook the ground chicken or turkey in 1 teaspoon oil with the chili flakes (if using) garlic, ginger and mushrooms until the meat is no longer pink (about 5 minutes). Add in the water chestnuts, teryaki sauce, peanut butter, sesame oil, rice vinegar and hoisin sauce; cook for about 3-4 minutes, stirring constantly. Add in the chopped green onions; cook for about 1 minute. Season the mixture with salt and pepper. Spoon the mixture between large lettuce leaves; roll up tighly. Serve with hoisin sauce on the side. Delicious!
Preheat oven to 425 degrees. Combine corn meal, flour, sugar, baking powder, and salt. Add milk, egg, and oil. Beat for 1 minute. Pour into an 8 inch square pan, or spoon into 12 prepared muffin cups. Bake for 20 minutes.
Whisk all ingredients together. Place the chicken in a large bowl or dish. Pour the sauce over the chicken and toss to completely coat with the sauce. Cover and refrigerate for a minimum of 6 hours or overnight.
Cook your ground beef until no longer pink. Drain off fat. Add taco season and prepare as on package. spray 2 round pie pans with Pam. Take one tortilla and 1 tablespoon of the salsa con queso, spread queso on tortilla. Next layer on a thin coat of the taco meat. Then sprinkle with shredded cheese. Repeat with 2 more layers, for a total of 3 meat layers. The fourth and final tortilla will not have the meat on it, only salsa con queso and shredded cheese. Repeat in next pie pan. Bake at 350 for about 10/15 mins until cheese on top layer is melted. Cut each taco bake with a pizza pie cutter into 4 pieces. Garnish with cut green onion and cilantro.
Combine the ricotta cheese, pudding, Cool Whip, Splenda, and vanilla extract. Stir until smooth. Sprinkle with cocoa powder. Dig in!
Brown mean with onions and garlic in small amount of oil. Add tomatoes, tomato paste, chilies, jalapenos, seasonings, beef broth, and water. Bring mixture to a boil. Reduce heat to low and cook 4-5 hours, stirring occasionally. Adjust seasonings, if necessary. Add beans during last 30 minutes of cooking. Serve hot in bowls with an assortment of condiments such as grated cheeses, sliced olives, pico de gallo, chopped onions, etc.
Put all ingredients into a cocktail shaker. Shake thouroughly and pour into a long drink glass. Garnish with your favourite garnish and serve immidiately!
Preheat oven to 350 degrees, and line muffin tin. Mix wet and dry ingredients seperately, then together. Fill cupcake liners and bake for about 22 minutes.
Heat oven to 425°F Boil vegetables in a small sauce pan for about 10 minutes. Whisk together soup, milk, herbs, salt and pepper. Drain liquid from vegetables. Gently stir vegetables and chicken in to the soup and milk mixture. Line a 9-in. pie plate with 1 crust. Add filling. Top with other crust; fold edges under and crimp. Cut slits in top to vent. Bake 25 to 30 minutes until pastry is golden and filling is hot.
Preheat oven to 350 degrees F. Pour the apple pie filling into a 13 x 9-inch baking pan. In a small bowl, mix together cinnamon, nutmeg, allspice and sugar. Sprinkle mixture over pie filling. Pour dry cake mix over apples. Dot with butter and sprinkle nuts on top. Bake at 350 degrees F for 45 minutes to one hour, until cake is brown on top and bubbling on the sides. Serve warm with ice cream or whipped topping.
Preheat the oven to 350°F Mix all the salsa the ingredients together. Season with sea salt and freshly ground black pepper. Separate the skin of the chicken from the breast - without completely removing it and spread the salsa butter underneath. Heat an oven-proof frying pan and brown the chicken on both sides. Place in the oven for 8 - 10 minutes until the chicken is cooked through. Serve with salad leaves.
Combine ground beef, breadcrumbs, chopped onion, garlic, bell pepper, serrano, parsley, 1/2 the pepper jack cheese, egg, Worcestershire and grill seasoning in a large mixing bowl. Mix gently until all ingredients are combined well. Form 4 fat patties. Drizzle olive oil on a platter and coat both sides of the patties with the oil. Place patties in a hot (medium high flame) skillet. Don't move them! Let the patties caramelize on one side before flipping, then let them caramelize on the other side. When patties are done, transfer to a platter. Top each patty with 1/4 of the remaining cheese. Cover with a foil tent and place into a warm oven to melt the cheese. The foil tent helps the patties retain their juiciness. In the same skillet, drizzle in the remaining 1 Tbsp of olive oil. Saute the onions and mushrooms until the mushrooms are a nice, rich brown, then season with salt and pepper. Deglaze the pan with wine, scraping up all the tasty brown bits. Let the alcohol cook off. Stir in Worcestershire, milk and mustard. The mixture will thicken up quickly. Gloss the sauce by dropping the butter into the pan in small chunks and letting it melt. When all the butter is melted, give the pan a final stir. When you plate the patties, spoon the onion mushroom sauce over each patty. Garnish with fresh chives. Enjoy!
Brown the Ground Beef with the Onion, Salt & Pepper in skillet. Could use more or less onion to suit your own taste. Stir in Soup & Ketchup. Could use more or less ketchup to suit your own taste. Simmer for approximately 20 minutes & serve on the Hamburger Buns. If making multiple batches for a large amount of people, it can be mixed together in a Crock pot after browning the Ground Beef & cook on low for 2-4 hours.
Heat oven to 450°F Pour 1/2 the oil into a small (cast iron) skillet and let heat with oven. Mix dry ingredients. Add buttermilk, egg and remaining oil. Mix until lumps are gone. Remove skillet from hot oven and pour batter inches. Bake for 20-25 minutes. ***If making a double batch, DO NOT increase egg amount, but double everything else.
Combine all ingredients in a cocktail shaker or small jar with lid. Shake to combine. Pour over crushed ice& serve.
Keep rice warm. Cook green peppers, onions, and celery in oil in covered skillet over low heat until tender but not brown. Blend cornstarch with small amount of chicken stock. Add remaining chicken stock and soy sauce. Gently stir chicken and stock into the veggies. Cook and stir until sauce is clear and thickened. Add tomatoes and cook just until heated through. Serve over rice.
In a large bowl mix together the tomato puree with the yogurt, garam masala, chilli powder, garlic, mango chutney, salt and sugar. Heat the oil in a wok, pour in the spice mix, stir, reduce the heat and cook for 2 minutes. Add the chicken, stir to coat all of the pieces and add the water. Cook for 6 mins till the meat is tender. Add half of the chillies and cream, cook 2 minutes. Serve garnished with the remaining chillies and the chopped coriander leaves.
Heat the oven to 400 degrees F. Put the turkey wings* into a small roasting pan and roast them until they are golden brown, about 30 minutes. Heat 3 tablespoons olive oil in a large stock pot over medium-high heat. Add the onion, carrots, garlic, herbs, and peppercorns and cook for 5 minutes. Add the turkey wings. Pour some water into the roasting pan and scrape up all the browned bits on the bottom; add this to the pot. Cover everything in the pot with cold water by 1-inch and bring to the boil, skimming any foam that rises to the surface. Reduce the heat and simmer for about 1 1/2 to 2 hours. Strain out the solids and discard. Wipe out the pot and put it over medium heat. Melt the butter with the remaining 2 tablespoons olive oil and add the flour. Cook this roux, stirring frequently, until it is golden brown. Slowly whisk in the strained stock being careful to work out any lumps. Cook until the gravy has thickened, about 10 to 15 minutes. *Cook's note: Also add the backbone and neck from the turkey you are grilling.
Mix the pumpkin and broth in a big pot together, feel free to add some butter or oil for creaminess. Mix the spices with the pumpkin base. Add the green onions, black beans, carrot, and apple pieces. Bring the mixture to a boil, then let simmer on low heat for 30-35 minutes loosely covered. Serve with plain yogurt and toasted pumpkin seeds for garnish, with some crusty bread.
Combine all ingredients in a small saucepan. Bring to a boil. Enjoy!
Cook linguine according to package directions; drain. Keep warm. Melt butter in a Dutch oven over medium heat. Add flour, and cook, stirring constantly, 2 minutes or until blended. Add green onions and next 4 ingredients; saute 5 minutes or until tender. Add bouillon cube and next 7 ingredients; cook 10 minutes or until thickened. Stir in hot sauce, if desired. Serve over linguine noodles; sprinkle with shredded Parmesan cheese.
In a small bowl, combine the mayonnaise, relish, ketchup, sugar, and mustard. Stir to blend well. Cover and refrigerate for up to 1 month. Stir in the onion just before serving. Makes about 2/3 c, enough for 4 servings.
Find a deep and wide mixing bowl, [Try not to do it on a flat surface such as counter top as it takes more time and can be quite messy. I usually use a wok as i have one:)] Add in the flour. Add in yeast and just mix it lightly with the flour. Add in water. To be on the safe side, do not add all, always leave a little in the cup and add more if necessary. Mix the mixture with hand until you knead it to a dough that does not stick to your hand. Add the olive oil at this stage. You may substitute this with butter or margarine. It's to give the dough its nice golden brown colour when baked. Knead it for a minute. Add the salt. It should be 1 flat teaspoon not heap. Knead it for 2 to 5 minutes. You may also add ingredients at this stage such as rosemary, basil, cajun spice, etc and made it your unique pizza base. Divide and roll to your desired thickness and size. Dust the working surface well with flour. Cover the unused portion to avoid drying out. [If you want to save the dough, divide and roll it tight as a ball, the wrap it with clear plastic film. Keep it in the freezer. I keep them for maximum 2 weeks. Before using it, let it thaw for 30min to an hour, It might get a bit sticky as it has all those water condension. Add a bit of flour and roll your dough.] Preheat the oven to 250 degree celcius. Add your favourite ingredients and put in the oven to bake at 220 degree celcius for 10 minutes.
Items Needed: Eggs. Ziplock Bags, various sizes. Permanent Markers. Freezing eggs will allow you to keep them for up to 1 yr. But they must be taken out of the shell. When freezing the eggs they will no longer work for a Fried Egg - seems to take away the "pretty" shape. Results are best when the eggs are beaten before freezing, allowing for a smoother product when thawed before use. Personal Recommendations of freezing in groups of 2 - 3 - 6 & 12 eggs per bag. Instructions for freezing individually below. Pre-made mixes such as cakes often call for 2 - 3 eggs. Batters such as for pancakes, french toast, scrambled eggs, baked egg dishes often need 6 or more eggs. The packages of 12 eggs would be for large families. Label ziplock bags PRIOR to filling, making sure to mark the NUMBER of eggs in the bag along with the DATE. (Month & Year is fine). Fill the bags with the number required, and carefully press out all the excess air possible. Lay filled bags flat in deep tray and place in freezer. When frozen place individual bags of same amount into GALLON size or HUGE ziplock bags, to keep the amounts more organized. Once the bags are frozen they will be easy to stand up side by side with zippers upright. TO FREEZE 1 EGG AT TIME - Beat egg lightly and place in ice-cube trays sprayed slightly with non-stick spray. When frozen, pop out cube and place in ziplock bag. TO USE: Place the amount of eggs needed in the REFRIGERATOR 24-48 hours PRIOR to use. NEVER THAW EGGS ON COUNTER TOP! If there still appears to be thick "globs" in the egg, a quick spin in the blender will smooth them out, or a good whisk. Use as you would normally from the shell. *note*. I have seen instructions stating that salt or sugar MUST be added when freezing eggs. I personally have NEVER done that, and after 15 yrs of using the above system MONTHLY, I have safely raised 7 children, not to mention several "strays" that chose to live with us for months at a time. There has NEVER been a problem at all! Servings & Time to Make: This will vary on how much you decide to put up. Once you have a smooth system, very little time is involved. I have learned to use my Magic Bullet - ( THE best countertop equipment that I will ALWAYS have in my kitchen ) to give them a quick beat, and find the little spout great when pouring. I also place my ziplock bags upright in a BIG coffee cup so that it does not tip over! --------- For those suffering from * S E Y F E W S * (Separating Egg Yolks From Egg Whites Syndrome ). Just mark the bags accordingly. Perhaps a good Meringue is just around the corner -- maybe you want a really extra rich yellow cake or toss the extra "whites" or "yolks" into the next giant omelette or pancake mix. I have not tried it yet -- but I stumbled across recipe # 376260 Toasted Meringue Almond Clouds by Chef mariajane tonight, and that will be my next egg white usage!