HumbleIntelligence/food-ner-1-Million huggingface dataset:
In bowl combine flour and sugar baking powder. Add margarine and butter mix together with hands until you have fine crumbs. Set aside 1 1/2 cups of the crumbs. In remaining crumb mixture add eggs, milk and vanilla, mix until just moist. Pour batter onto a greased 10x15 cookie sheet, top with sliced apples. Sprinkle 1 tsp cinnamon and 1 tsp sugar on top of the apples. Top with remaining 1 1/2 cups of reserved crumb topping. Pat down slightly. Bake at 375°F for 35-40 minutes. When making the blueberry, raspberry, blackberry I don't use the 1 tsp sugar or the cinnamon (about 1 cup of each of the berries or more depending on how much fruit you like for topping). ** When baking, place a larger cookie sheet underneath.
In small bowl, dissolve yeast in warm water. In large mixing bowl, combine cottage cheese, butter, onions, seasonings and sugar. Set bowl in sinkful of hot water to warm. Add yeast, egg, soda and 1 cup of the flour to warm mixture; beat vigorously. Gradually add rest of flour to make a soft dough. Scrape down sides of bowl; cover, and let rise in a warm place until doubled, about 1 hour. Stir down batter and turn into a well-greased 1 1/2 quart round cast iron pot or casserole. Cover with a towel and let rise until double, about 30 minutes. *Remove towel if batter begins to touch it. Bake in a 350 oven for 40-50 minutes til done and golden. **Tip on drying sage bundles -- Gather long-stemmed sage branches into small bundles; tie with string and hang upside down in a dim airy place. Don't hang over the sink or kitchen stove where steam will slow drying. When dry, store in an airtight jar. Dry new herbs each year as they begin to lose flavor after about 6 months.
Place asparagus spears in a 10" skillet. Add enough water to cover. Bring to a boil over medium heat and cook until spears are crisp tender. Drain and return to skillet. Add remaining ingredients, stir well, and heat over medium heat until mushrooms are cooked through.
In large bowl, mix first 4 ingredients. Mix water and oil; add to flour mixture. Turn onto floured surface; knead for 2 minutes. Place in a greased bowl; turning to grease top. Cover and let rise for 20 minutes. Punch down; place on 12in, greased pizza pan. Pat into a circle. Topping: Mix first 5 ingredients and spread over crust. Put a few pepperoni slices on top of sauce. Sprinkle with 1/2 the mozzeralla; 1/2 the monterey jack, and 1/2 the parmesan. Put the rest of the pepperoni on. Repeat the cheese layer. Bake at 400* for 20 minutes or until light brown.
Using a fork, mash blue cheese into mayonnaise and sour cream. Stir in lemon juice and garlic, then season to taste with black pepper. Add milk to make dip thinner if you like. Chill 30 minutes to blend flavors.
Line rimmed baking sheet with plastic wrap. Rinse fillet and pat dry with paper towels. Arrange fillet, skin side down, on baking sheet and brush salmon flesh with the whiskey. In a small bowl, combine the brown sugar and the salt. Rub mixture all over the salmon flesh. Wrap plastic wrap securely around fillet. Top with another sheet of plastic wrap. Place second baking sheet on top of fillet and place a heavy skillet or several cans on top to weigh it down. Refrigerate fillet at least 48 hours and up to 72 hours. Remove top baking sheet and unwrap fillet. Rinse under cold water to remove any salt residue that remains. Pat dry with paper towels. Cut salmon flesh into very thin strips and serve with Irish soda bread or black bread and creme fraiche and thinly sliced red onion.
Plump raisins in rum for 30 minutes; drain. Heat grill to medium high heat. Brush pineapple slices with oil & grill until lightly caramelized on both sides. Cool & cut into 1/2" pieces; put in mixing bowl. Combine chipotles, lime juice, orange zest & juice. Whisk in olive oil. Pour over pineapple chunks, fold in green onion, red pepper, cilantro & raisins. Salt to taste. Set aside. Brush halibut heavily with oil & grill just until fish is opaque throughout, gently turning once. The grilling time on halibut is pretty short so keep a close eye on it to avoid over cooking. *** A 1-inch halibut steak will grill up in about 10 minutes over a medium high heat. Thinner cuts and fillets can cook in as little time as 6 minutes. Serve topped with salsa.
Partially cook chicken. Combine all but broccoli in slow cooker. Cover and cook on low for 4 hours. Add broccoli for last hour of cooking.
Arrange the chicken wings in a single layer in a large baking pan. Combine remaining ingredients in a blender or a food processor; puree until very smooth. Pour sauce over the wings, coating evenly. Cover the pan with plastic wrap; refrigerate at least 2 hours. Heat oven to 350°. Bake until the wings are brown and crispy, about 1 hour.
Heat a large skillet on medium high. Combine flour and grill seasoning in a large bowl. Coat Chuck Roast with flour mixture, shake off any excess. Place Chuck Roast in skillet and sear/brown all 4 sides, 3 minutes each side. While meat is searing: Mix Lipton Onion soup mix, mushrooms, onion and chicken broth (or water) in the crockpot. This will become the gravy of the dish. It does not look like much now, but the water from the mushrooms and cooking process WILL make a nice gravy! When Chuck Roast is seared/browned on all sides add to crockpot and coat with the mushroom mixture. Set crockpot to low for 6 hours. I would not recommend doing this on high for half the time. It does not come out as tender.
In large soup pan or sauce pan, heat broth to boiling; stir in spinach, orzo, carrots, meatballs and spices. Return to boil; reduce heat to medium low. Cook at slow boil for 15 minutes or until orzo is tender. Stir frequently to avoid sticking. Adjust salt and seasonings to taste. Serve with parmesan cheese sprinkled on top. 2 meatballs per serving.
Fill ice cream pail 3/4 full of sliced cucumbers and red onions. Mix ingredients together and then pour into ice cream pail. Mix everything together, stir a couple times a day for 2 days. Store in the fridge. Lasts a month or more.
Sprinkle roast all over with salt, pepper, and garlic powder. Place in crockpot and cook on low for 7-8 hours. After cooking, take roast out and shred. Place back into crockpot. Add the enchilada sauce and brown sugar and let it heat through.
Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth. While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas. Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.
Make lemonade as directed on can,. using punch bowl or large container. Stir in tea. Serve over ice. Garnish with mint.
Drain and dice both peppers. Stir together cream cheese and mayannaise in large bowl until smooth. Stir in peppers and cheddar cheese. Spoon in glass casserole. Microwave on high until hot about 3 minutes.
Preheat oven to 350 degrees. Grease an 8-inch square baking pan and dust it with flour, knocking out an extra. Combine the eggs, egg yolk, sour cream, lemon zest, and vanilla in a large glass measuring cup and lightly beat. Combine 1 1/4 cups flour, the baking powder, baking soda, and salt in a medium mixing bowl. Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on med-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary. With the mixer on med-low speed, pour the egg mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the bowl. Turn the mixer on low speed and add the flour mixture, 1/2 cup at a time, scraping down the sides of the bowl after each addition. After the last addition, mix for 30 seconds on medium speed. Combine the strawberries and remaining 1/4 cup of flour in a medium bowl and toss to coat. Fold the flour-covered berries along with the chocolate chips into the batter with a rubber spatula. Scrape the batter into the prepared pan and smooth the top with a spatula. Bake the cake until it is golden and a toothpick inserted in the center comes out clean, 45-50 minutes. Let the cake cool in the pan for 5 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely. Cut into 9 squares and serve. Store uneaten squares in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.
Saute 1 lb. sweet italian sausage until light pink, almost done. Add olive oil, onion and garlic and cook on medium until soft and golden brown, about 8-10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is soft. Add the red wine and cook for one minute. Add the canned tomatoes and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until consistensy is thick. Season with salt if desired (I usually don't need to) and serve. You can substitute 1 tablespoon dried thyme for the fresh thyme. Try adding 2 cups of grated fresh zucchini at the same time as the tomatoes for a fresh summer sauce. Try adding one pound of fresh sliced mushrooms at the same time as the carrots.
To make the mustard sauce: Bring the cream to a boil in a small saucepan over medium heat; whisk in the mustard and sour cream and simmer for 5 minutes; keep warm. Mix the flour with 1 teaspoon of the seasoning. Season each tenderloin evenly with the remaining 4 teaspoons of seasoning. Heat the oil to 360F in a large skillet. Coat each tenderloin with the seasoned flour and fry until golden, about two minutes on each side. Remove from pan and drain on absorbent paper. Add butter and sesame seeds; let seeds brown for about ten seconds. Add spinach and vegetable seasoning and cook until wilted, about two minutes. Add stock and cook for an additional minute. To serve, place 1/4 cup of warm mustard sauce on each of four plates. Divide the spinach evenly on each plate. Make four or five small slices in each tenderloin and place each over a bed of spinach. Serve with Rabbit Sausage Recipe #404348 (if you wish to reduce the time and preparation, omit the sausage).
Heat oil in heavy large pot over medium heat. Add onions and bell pepper; saute until soften, about 8 minutes. Add curry powder and stir 1 minute. Add broth and next 4 ingredients; bring to boil. Reduce heat and simmer 15 minutes. Season with salt and pepper. Serve with grated cheddar cheese.
Cook pasta in plenty of boiling salted water for 10 minutes or until al dente(firm to bite). Drain and rinse through cold water. Stir Condensed Cream of Celery soup through pasta. Carefully fold in tuna chunks, cheese and parsley. Pour into oven proof dish. Sprinkle topping on top. Bake at 190 degrees celsius on fan bake for 20-25 minutes or until heated through and topping is golden. Serve with grilled tomatoes and tossed salad. Enjoy!
Mix Rotel & tomato sauce together. Dip each tortilla in mixture before browning lightly in hot oil in skillet. Sprinkle each tortilla with cheese, beef, & onion. Roll up filled tortilla & place side by side in casserole,. Sprinkle lightly with cheese & warm in oven at 300°F.
Roll out 2 sheets of puff pastry. Cut into the shape of a Christmas Tree. Spread basil pesto on bottom layer of pastry sheet. Sprinkle parmesan cheese. Place top layer of tree-shaped pastry sheet down. Make horizontal tree branch slices. Twist the tree branches. Brush egg wash (egg with water) along the tree trunk and base. Lightly run a fork over tree trunk and base. Bake according to the boxed direction of the puff pastry. Decorate the tree with sliced cherry tomatoes, whipped ricotta cheese. Using star-shaped cookie cutter, make a cheddar cheese star and set on top of the tree.
In a one-quart mason jar place the blackberries in the bottom. You may crush lightly with a wooden spoon for the most flavor if you like. Fill the jar with the vinegar and put the lid on. Place the jar outside in the sun to steep all day like you would for Sun Tea. At the end of the day strain vinegar into another jar. Will keep for months.
Marinade: In a small bowl combine the molasses, 2 tbsp vinegar, and mustards. Place pork in sip top bag and pour marinade over. Refrigerate for 4 hours (can be made the morning of and marinaded longer). Cook: Preheat oven to 400°F. Drain the marinade into a small saucepan, set aside. Heat the oil in a large heavy skillet over medium high heat. Lightly brown the tenderloin on all sides, about 5 minutes total. Place on a roasting pan in the oven for 12-15 minutes or until thermometer reads 140°F. Remove from oven and place a loose foil tent over the meat. Let rest 5 minutes. In the small saucepan, add the remaining 1 tbsp vinegar to the marinade. Bring to a boil and reduce to a thick sauce consistency, about 1 minute. Serve pork thinly sliced with sauce drizzled over top.
Sift the flour, sugar, cocoa, baking soda, salt and spices together into an 8-inch X 8-inch pan. Make 3 holes in the mixture. Pour oil in one hole, vinegar into the 2nd and vanilla in the 3rd. Pour 1 c water over all. Stir with a fork until all ingredients are blended. Do NOT remove batter from pan. Bake at 350° 45 minutes.
Fill a cocktail shaker 2/3 full with ice. Add ingredients and shake well until very cold. Strain into a martini glass. In a plastic bottle with a narrow tip (candy melts bottle from a craft store or a picnic ketchup bottle from the dollar store), add some heavy cream. Starting from the center of the drink, start a spiral and cirle to the outside of the glass. Then take a stirrer or a toothpick and starting in the center of the drink, drag the stirrer to the edge of the glass. Return to center of the drink, and repeat procedure in"pie segments" to make a"web" with the heavy cream (or make any design that you'd like). Wow, after my second espresso martini tonight, that was rough describing-lol. Of course, the heavy cream is optional but it does make it look so pretty. Just be careful how many of these you consume because, like a spider lures it's prey-- you get the picture.
Bring 3 cups water to a boiling a saucepan. Add spinach leaves. Boil until leaves a re limp. Put leaves into a strainer and press until most of the liquid is gone. In a separate saucepan add leaves and rest of ingredients. Mix thoroughly until hot and bubbling.
Rinse fish and pat dry. Mix the seasonings. Rub over fish. Cook as you want-. Broil, pan fry, grill. If grilling- use a "flipper" basket to avoid sticking, fish breaking and falling into the grill. 400 degrees oven or grill- 1 lb takes 10-15 minutes- cook until fish flakes easily with a fork. (when I broil, I use about 1 tbls butter in pan to avoid sticking). Broil, pan fry, grill- only turn once.
Preheat oven to 400°F Prepare stuffing mix as directed on package; set aside. Mix chicken and broccoli in 13x9-inch baking dish. Stir in soup, milk and cheese; top with the prepared stuffing. Bake 30 minute or until heated through.
Make the salsa - Cut the veggies in half, place in a food processor, pulse until you have small uniform pieces like a pico. Chill until serving. In a shallow dish, mix the salt, paprika, garlic and onion powders, cayenne, black pepper, oregano, and thyme. Generously coat fish fillets with spice mixture. Heat a large cast-iron skillet over medium-high heat, and add olive oil. Add fish and cook until browned on each side and until flesh is white opaque (cooked through) and spices are toasted. Transfer to plates, and serve. COOKS NOTE: When blackening, make sure to use a heavy skillet (like cast iron) that can take the necessary high heat.
Cook potatoes in generously salted water until tender. Rinse and cool on sheet pan. While potatoes are cooking, prepare vinaigrette and vegetables (blanch green beans, dice peppers, and chop herbs). To prepare the vinaigrette:In a blender or food processor, add shallots, garlic, Dijon and vinegar. Process until smooth. Slowly pour in oil while blender is running to create an emulsion. Season with salt and pepper. In a large bowl, combine potatoes, vegetables, olives, scallions and herbs. Toss gently to combine. Drizzle enough dressing to coat potatoes and vegetables. Adjust seasoning with salt and pepper to taste. Chill or serve room temperature.
Sift flour sugar soda and cocoa into a bowl. Add water, salad dressing, and vanilla. Beat 2 minutes with a hand mixer on medium speed. Pour into a greased and floured 9x13 pan. Bake 25 to 30 minutes in a 350 degree oven.
Put cucumber, sliced onion, radishes and dill together and toss gently. In a small bowl, whisk together the ingredients for the dressing. Pour over the cucumbers and mix well. Season with salt and pepper. Let stand for at least 30 minutes. Serve at room temperature or slightly chilled.
Prepare pie shells. Preheat oven to 425 degrees. Blend sweet potato until all the lumps are gone. Beat eggs lightly in large bowl. Stir in remaining ingredients in order given. Pour into pie shell. Bake for 15 minutes at 425F degrees. Reduce temperature to 350 degrees and bake for 40-50 minutes. Insert toothpick in center to test, should come out clean. Cool on wire rack.
Drain bean sprouts thoroughly on paper towel, change towels as needed. Drain bamboo shoots and mushrooms. Partially scramble eggs in oil. Add bean sprouts, mushrooms, shrimp, bamboo shoots and rice and toss with fork. Stir in soy sauce, monosodium glutamate, sugar and bead molasses. Slightly mash mixture, then add barely defrosted pea pods, if desired. Continue stirring until pea pods are hot. Add lettuce and onions and toss until heated thoroughly. Serve immediately.
1. trim the stems on the parsley and cilantro. 2. rough chop garlic, shallot, 1/2 seeded and half not seeded jalapeno. 3. mix all ingredients in blender and puree to desired consistency.
Melt butter in Dutch oven over medium-high heat. Add carrots, celery and onion; saute until tender, about 8 minutes. Add pumpkin, 6 cups stock and cloves. Cover and simmer until pumpkin is very tender, about 25 minutes, then discard cloves. Puree soup in batches in blender. Return to Dutch oven. Stir in cream and honey and bring to simmer. Season to taste with salt and pepper. Swirl a little cream decoratively into each bowl of soup for an elegant presentation.
Cut the meat into 2-inch cubes. Peel the onion and stud with cloves. Tie together the thyme, sage, bay leaf, celery and orange rind to make a bouquet garni. Place the cubes of meat into a large bowl and cover with the wine and vinegar. Add the bouquet garni, garlic and onion, cover and refrigerate for 12 hours. Preheat the oven to 350 degrees. Cut the pork rind into 3/4-inch squares. Drop into boiling water for 2 minutes, then drain. Scatter 2/3 cup of the squares of the bottom of a 4-qt. enameled pot. Heat the oil in a nonstick 11-inch saute pan. Add the carrots and cook over high heat until lightly browned and caramelized, 7 to 8 minutes. Sprinkle with salt, pepper and nutmeg. Remove with a slotted spoon and set aside. Drain the cubes of meat and pat dry. Cut the bacon into thin matchsticks. Lightly brown the meat and the bacon in the same pan used for the carrots, about 5 minutes. Place the meat and bacon in the pot and surround with carrots. Cover the meat with the remaining squares of pork rind and pour the marinade over. Add the bouquet garni, garlic and onion. Season with salt and pepper. Cover the pot with a sheet of oiled waxed paper or parchment paper and place the lid on top. Bake for up to 5 hours, checking for doneness. (The recipe says five hours, but my dad thought this was too long, so judge as you will.). Remove the onion, garlic and bouquet garni from the pot. If desired, boil the cooking juices over high heat for several minutes to reduce to a syrupy consistency. Serve the meat with the carrots, bacon, pork rind and sauce.
Heat the oven to 350 degrees. Lightly oil a loaf pan. Mash the bananas and mix with the honey, canola oil and vanilla extract. Stir together the whole wheat pastry flour, baking soda and salt. Add the nuts. Blend the two mixtures and spoon into a lightly oiled loaf pan. Bake for 40 minutes, or until center is set.
Combine soy sauce, kecap manis, sesame oil and sugar. Heat peanut oil in wok over high heat. Add onion and almonds stir-fry 1 minute. Add ginger, mushrooms and stir fry 2 minutes. Add snow peas, cabbage and sauce mixture. Stir-fry 2 minutes. Serve with steamed rice.
In a large saute pan, saute bacon until cooked; be careful not to "crisp" the bacon. Set aside and reserve bacon fat for later use. Leave 2 tablespoons of bacon fat in saute pan for spinach. Add spinach to saute pan and quickly saute over med. high heat until wilted. Remove spinach and set aside. In large saucepan, add mashed potatoes, cream, goat cheese, and cooked bacon (reserve 4 tablespoons of cooked bacon for later use). Cook over medium-low heat until potatoes are hot and cheese has melted completely. Stir in sauteed spinach and season with salt and pepper. Remove from heat and keep warm until ready to serve. Meanwhile, in saute pan, heat 2 tablespoons of reserved bacon fat and olive oil. Add shrimp and saute over med. high heat for approximately 2 - 4 minutes or until shrimp start to turn pink. Remove from pan and set aside. Add wine and sweet chili sauce to saute pan and bring to a simmer over medium heat. Place shrimp and any juice from bowl in the sauce mixture. Continue cooking over medium heat until shrimp are completely cooked; approximately another 2 -3 minutes. Stir in reserved 4 tablespoons of cooked bacon. Remove from heat. To plate; place one large spoonful of mashed potatoes in center of plate and spoon on shrimp and sauce over potatoes.
Melt or cream together butter, sugar, yolk, and cardamon. Stir in cream. Add orange zest. Then flour. 350-degrees F oven. Roll dough into a log about 1 - 1 1/4" in diameter. slice 1/4" to 1/2" thick. (sugar coated log on cutting board). 10-20 min? watch until done browned bottom just done on top.
Preheat oven to 325°F. Using a rolling pin, crush the crackers in a large sealed self-closing plastic bag. Mix all other ingredients in a large bowl. Spread mixture into greased bottom of a glass or ceramic 9x11" pan. Cover mixture with crushed crackers. Place pan in oven for 20 minutes or until mixture is bubbling. Serve warm with assorted crackers.
Mix the Soup, Milk, Sour Cream, Garlic & pepper. Fold in the Green Beans. Mix the Bread Crumbs & melted Butter together in a seprate bowl. Using 1/3 of the Green Bean mix, spread into a thin layer, add 1/3 of the Bread Crumbs & sprinkle with 1/3 of the cheese. Continue to layer with the Bread Crumbs & cheese on top. Bake loosely covered for 15 to 20 minutes on 350, then uncover & add the french-fried onions & bake approximately another 5 or 10 minutes. (caerfull to not burn onions). This can be made ahead & stored overnight in the fridge (without the fried onions but may have to cook another 5 minutes longer). Use an 9x9 pan unless you double the recipe then you can use a 9x13. My son now makes this for both Thanksgiving & Christmas dinners, he said he makes an average of 8 casseroles due to demands for holiday parties & family gatherings.