HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 325°F. Cook the grits in 4 cups of salted water until done (follow package directions) Saute the sausage and onions, breaking the sausage into small pieces. Drain the grease from the sausage and onions. Add the chilies, butter, eggs, cheese and Tabasco to the cooked grits. Combine the sausage and onions with the grits mixture. Pour everything into a 9"x 13" casserole and garnish with the paprika and parsley. The mixture can be refrigerated for up to two days before baking (bring to room temperature before baking to use the same bake time). Bake at 325°F for one (1) hour. This also freezes well.
Place all in Crock-Pot and cook high 4 to 6 hours or on high for one hour and then low for 7 to 9 hours. It's done when vegetables are fully soft. Sometimes old crock pots don't put out enough heat to be finished by stated cooking times. When it's all done, take about two cups of it and put it in a blender and puree. Use a towel over the blender top and hold down firmly to avoid a hot splatter. In a few seconds its about the consistency of baby food. Stir it back into the soup. This really idealizes the broth of the soup without watering it down. Like a lot of things, I think this might be better on the second day. Note: other additions could be: chopped coriander, frozen thawed green peas, cubed white potatoes, diced turnips, diced zucchini. Yield: 6 to 8 servings.
Lightly grease a slow cooker bowl. In a large bowl, blend sweet potatoes, 1/3 cup butter and 2 tablespoons brown sugar. Beat in orange juice, eggs, and milk. Transfer this mixture to the prepared slow cooker bowl. In a small bowl, combine pecans, 1/3 cup brown sugar, flour and 2 teaspoons butter. Spread the mixture over the sweet potatoes. Cover the slow cooker and cook on high for 3-4 hours.
Prepare and roll pastry for single-crust pie, Line a 9" pie plate with pastry. Trim; crimp edge as desired. In a large bowl stir together eggs, pumpkin, and half-and-half. Stir in sugar, flour, lemon peel, vanilla, salt cinnamon, nutmeg, and allspice. Pour pumpkin mixture into pastry-lined pie plate, To prevent overbrowning, cover edge of pie with foil. Bake in 375 F oven for 25 minutes. Meanwhile, in a medium bowl stir together the brown sugar, pecans and butter until combined. Remove foil. Sprinkle brown sugar mixture over top of pie. Bake for 20 minutes more or until a knife inserted near the center comes out clean and topping is golden and bubbly. Cool on a wire rack. Cover and refrigerate within 2 hours. I don't add the lemon peel, and I add 1/4 tsp ginger, increase the vanilla to 1 tsp, I used fresh cooked pumpkin instead of canned and I omit the topping for a regular pie. For Thanksgiving 2006 I added 3 small gala apples, sliced to the pie.
Preheat oven to 400 degrees F. Coat cooking pan large enough to hold tomatoes with cooking spray (or use cupcake baking cups to hold tomatoes in pan). Slice top off tomatoes large enough to remove inside (about top third or less. You want to be able to fill the tomato easily). Remove inside of tomato with spoon or melon baller. I find a grapefruit spoon with serrated edges works well for this. Arrange tomatoes in pan secured in baking cups if using; set aside. In a large skillet over medium heat brown sausage, stirring to crumble (about 5 mins). Add butter, onion, celery and garlic and continue cooking until onion softens, stirring occasionally (3-5 mins). Add rosemary, oregano and bread. Cook and stir 2 more minutes. Add in chicken broth, mozzarella cheese and season with salt and pepper. Fill tomatoes with sausage mixture. Bake for about 20 minutes, or until tops are browning and tomatoes are softened. Sprinkle with grated Parmesan Cheese and cook another 5 minutes, or until cheese has melted.
Combine all ingredients except stewed tomatoes, salt and pepper in slow cooker; cover and cook on high 4-6 hours. Add tomatoes during last 45 minutes. Discard ham hock; season to taste with salt and pepper.
In small heavy saucepan, heat milk to 175 degrees; stir in sugar until dissolved. Whisk a small amount of hot mixture into egg yolks. Return all to the pan, whisking constantly. Add lemon peel. Cook and stir over low heat until mixture reaches at least 160 degrees and coats the back of a metal spoon. Remove from heat; strain. Stir in lemon juice. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in cream. Cover and refrigerate for several hours or overnight. Fill cylinder of ice cream freezer two thirds full, freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 2-4 hours before serving.
whisk together the lime juice, taco sauce, oil, jalapeno, cumin and salt in a serving bowl. add the remaing ingredients and gently toss to coat evenly.
Preheat the oven to 375°F. In a skillet brown sausage. Drain off the fat, stir in the sauce and olives, heat through. Split rolls lengthwise without cutting through opposite side. Hollow out buns slightly, halve cheese slices lengthwise. Place a piece of cheese on bottom half of each roll. Divide meat mixture evenly among the 4 rolls, top with onion and sweet peppers. Place another cheese slice on top and close the rolls. Wrap each sandwich in foil and seal, place on a baking sheet and bake the wrapped sandwiches in the oven for approx 15 minutes. Unwrap serve and enjoy!
Heat oil in a Dutch oven over medium-high heat. Add onion to pan; saute 6 minutes or until onion is tender and begins to brown. Add 5 cups kale, 1/4 cup broth, salt, and peppers to pan. Cover, reduce heat, and cook 4 minutes. Add remaining 5 cups kale and remaining 1/4 cup broth to pan. Cover and cook 16 minutes or until tender, stirring occasionally. Sprinkle with bacon. Serve with lemon wedges.
Place chicken on rack inside a 9"x13" pan. Rub breasts with olive oil. Season with salt, pepper and Mrs. Dash (or similar seasoning). Roast until no longer pink, about 45 minutes. Cool until easy to handle. Remove skin and bones. Shred meat into bite-sized pieces. (Shredding instead of cubing allows the dressing to adhere to the chicken more easily.). Meanwhile, combine dressing ingredients. Taste often to reach desired outcome. Combine chicken, celery and grapes. Toss with enough dressing to coat, allowing for a little extra as the chicken will absorb some while melding in the refrigerator. Best chilled overnight, but it is still great if you can't wait that long. Serve alone or with rolls for sandwiches.
Melt seasonings and mix into cereal mix. Bake at 250F in a convection over for 3/4 hour on greased baking pan, tossing every 10-15 minutes. Enjoy. Store in an airtight container or keep in the freezer. Great as a gift!
Dredge Buffalo in Flour, set aside. Slice Sweet Potatoes, place in bottom of the slow cooker. Cut onions into large pieces and layer over potatoes. Clean Mushrooms thoroughly, cut in half, and layer over onions. Layer Baby Carrots over mushrooms. Layer floured Buffalo over carrots. Pour Diced Tomatoes and liquid evenly over Buffalo. Season with Bay Leaf, Oregano, and Pepper. Pour Vegetable Broth evenly over all. Cook on low for 6-8 hours, stirring towards end.
Saute onion in bacon drippings until tender. Add bacon vinegar water sugar and salt. Bring to a boil over medium high heat. Add asparagus. Reduce heat to medium; cover and cook 5 minutes. Cut tomatoes into eight wedges. Add to skillet and cook, covered for 3 to 5 minutes.
Cut quail in half through centres. Combine garlic, sambal oelek, honey, sauce, sugar and oil in bowl, add quail, stir well and cover, refrigerate overnight. Preheat oven to 180dC. Place quail on rack over baking dish, bake in moderate oven for 15 minutes, increase temperature to hot 200dC and cook further 10 minutes or until quail are crisp and tender.
in a large bowl combine eggs, cinnamon, sugar, vanilla, ginger. Beat with whisk till blended, slowly add milk as desired consistency (you don't want it to be to eggy or too runny). Heat griddle or skillet to medium to medium high heat, melting the butter in pan. Now this is tricky you don't want the bread to absorb too much liquid you just want to QUICKLY Coat both sides of your bread with the mixture. Make sure the cinnamon is nice and clumpy on top. You can also sprinkle on cinnamon while cooking. Brown both sides and serve IMMEDIATELY with butter and hot syrup. Enjoy.
Preheat oven to 350 degrees F. Line a baking/cookie sheet with parchment paper. In a medium bowl sift together flour with baking powder and salt. In another bowl beat butter with 1 cup plus 2 tablespoons sugar, vanilla and almond extract until fluffy (about 3 minutes). Add in egg and beat until combined. Add in the flour mixture and beat on low speed until combined. Form the dough into 1-1/2-inch balls. Place the balls about 3-inches apart on the cookie sheet. Using back of a fork flatten to about 1/2 to 1/2-inch thick making criss-cross patterns. Bake for about 10 minutes or until edges are golden brown. Transfer to wire racks to cool completely. When the cookies are cooled coat lightly in confectioners sugar if desired.
In a large non-stick pan, heat the butter and oil; add the frozen onions and leeks and cook over a medium-high for 5-6 minutes, stirring constantly. Add a bit more oil if needed. Add the mushrooms, garlic and thyme - and cook over a medium heat for 5 minutes. Stir in the brown sugar and reduce the heat; allow the mixture to caramelise for 15 minutes, stirring occasionally (liquid should slowly reduce and the onions turn a caramel colour); remove the pan from heat and set aside to cool. Place the onion mixture in a food processor, add the balsamic vinegar, salt and pepper and process until chopped but still a little chunky. Or you could leave a tablespoon of the mixture out and add back into the mixture once you've removed it from the food processor. To Serve: Spoon the Caramelised Onion and Mushroom Spread into serving bowl, drizzle with olive oil and serve with fresh crusty bread. TIP: This dip is also yummy when used to make little tarts, or to top any savoury biscuits. Simply place teaspoonfuls of the Caramelised Onion and Mushroom Spread mixture into the mini savoury tartlet cases or onto the biscuits, add crumbled feta cheese and half a Kalamata olive. Garnish with a parsley leaf and serve.
1. Mix the sifted powdered sugar, brown sugar and melted butter together well. Fold in the creamy peanut butter until blended. 2. Spread the peanut butter mixture into a buttered pan; 9x13 for thicker bars, cookie sheet for thinner bars. 3. Melt the chocolate chips and 1/2 cup butter and pour over the peanut butter mixture. Spread around to make it even. 4. Refrigerate for 1 hour, until chocolate has solidified most of the way, and cut into bars with an unserrated knife. 5. Return to the refrigerator over night until set. (I return to the freezer for faster set time).
Combine all ingredients in large bowl and mix well. Keep stored in airtight container. Great for traveling, parties, kids' snacks, etc.
Combine eggs, salt substitute, and minced onion. Heat olive oil in a medium skillet over medium heat. Add egg mixture and tilt pan to distribute evenly in pan. Cook over medium heat until set. Sprinkle cheese over half of cooked egg; fold other half of egg over cheese.
Set oven to 350 degrees F. Grease a 13 x 9-inch baking dish. In a small bowl using fingers mix together the topping ingredients until crumbly; set aside. In a large bowl cream 1/2 cup butter with sugar until fluffy (about 2 minutes). Add in egg and vanilla; beat until well combined. In a small bowl mix together 2 cups flour with baking soda, salt and a pinch of nutmeg; add to the creamed mixture alternately with buttermilk. Toss the chopped rhubarb with 1 tablespoon flour then stir into the batter along with the walnuts. Sprinkle the prepared topping mixture evenly over the top of the batter. Bake for about 45-50 minutes. Serve cake warm with vanilla ice cream or whipped cream.
Preheat the oven to 200C/400F/Gas 6. Place the flour and salt in a bowl, rub in the 50g butter and vegetable fat until the mixture resembles breadcrumbs. Alternatively, blend quickly, in short bursts in a food processor. Add the 2 egg yolks and sufficient water to make a soft, pliable dough. Knead lightly on a floured board the chill in the refrigerator for about 30 minutes. Roll out the pastry and use to line a 23 cm loose-bottomed flan tin. For the filling, mix together the 125 g melted butter, caster sugar, almonds and 2 beaten eggs and add a few drops of almond essence. spread the base of the pastry case with the raspberry jam and spoon over the egg mixture. Bake in the preheated oven for about 30 minutes or until the filling is firm and golden brown. Remove from the oven and allow to cool completely. When the tart is cold make the icing by mixing together the icing sugar and lemon juice, a little at a time, until the icing is smooth and of a spreadable consistency. Spread the icing over the tart, leave to set for 2-3 minutes and sprinkle with the flaked almonds. Chill in the refrigerator for about 10 minutes and serve.
Mix all the rub ingredients together & sprinkle evenly over the ribs & rub into the meat. Seal in tightly in plastic wrap, aluminum foil or a plastic bag & refridgerate overnight. The next morning, brown the ribs on both side under a broiler, watching carefully so as not to burn. Turn off the broiler & preheat the oven to 275°. Place ribs in a large roasting pan & cover. Bake for 6 hours. Remove from oven & pour off any grease. Prepare the sauce & pour evenly over the ribs. Return to oven & bake UNcovered for 1 hour, basting halfway. Remove from oven & let stand for 10-15 minutes. ENJOY!
In a large skillet over medium heat add the oil, heat oil until hot but not smoking. Add chopped patties, and lightly brown. Then add all ingredients,( if not using seasoned patties,add Cajun Seasoning) except the pasta and bring to a boil. After mixture has started to boil add pasta, cover and reduce heat to medium low. While pasta is cooking, stir occasionally to prevent sticking.(You might need a bit more water to completely cook pasta.). After cooking, add pepperjack cheese, and stir to melt.
Toast the mustard seeds in a small dry pan (I use a cast iron pan) over medium heat, shaking occasionally, until the seeds start to pop. Remove from heat and tip the seeds into a mortar and pestle and crush them a few times. (If you don't have a mortar and pestle, tip them into a bowl and use the back of a spoon to crush them). In a glass or pottery bowl, blend the crushed mustard seeds, mustard powder and water thoroughly and let stand for 20 minutes. (You can drink the remaining beer while you're waiting!). Add the cayenne pepper, tumeric powder and salt. Stir to combine, then add the honey, vinegar and beer. If the mixture seems too thin, add up to one more tablespoon of mustard powder to help thicken it. Pour mustard into a small jar, cover and refrigerate for 2 to 3 days before using to let the flavors combine. Enjoy!
Place the cod fillets in a greased 8-inch square baking dish. In a small bowl, combine the wine, green onions, brown sugar, ginger, rice vinegar, soy sauce, oil, garlic and lemon-pepper. Spoon over the fish fillets; sprinkle with sesame seeds. Bake, uncovered, at 400 degrees for 15-20 minutes or until fish flakes easily with a fork.
In a hot wok add oil and place on a hot heat stove top. Add onion and stir fry until golden brown. Season the mixture with salt and garlic and chives and combine mixture. Add in the straw mushroom and heavy cream and bring to a boil. Reduce to a simmer for 10 minutes, add in the wine and oyster sauce and blend well. Add in the butter and udon and combine and serve hot.
In a saucepan bring water to boil. Add rice and butter, bring back to boil, lower heat, cover and simmer for 8-10 minutes until liquid is absorbed. Add hot milk and sugar, cook over medium heat until creamy, 12-15 minutes, stirring occasionally. Add raisins, vanilla, zest, cinnamon during the last few minutes of cooking time. Remove from heat, stir in sour cream.
Cook the sausage according to the package directions for the grill or in a skillet. Cut each sausage into 4 to 5 pieces. Assemble each skewer alternating ingredients: tomato, basil, mozzarella, and sausage. Arrange skewers on a platter, drizzle with Extra Virgin olive oil and balsamic syrup. Sprinkle with salt and a grinding of fresh black pepper.
Cream butter& sugar. Add eggs one at a time, beating well after each addition. Sift dry ingredients together. Add gradually to egg mixture, alternating with sour cream, ending with flour. Stir in vanilla, then fold in blueberries. Pour into a greased& floured 9 by 13" pan. Bake at 325 for 45-50 minutes, or until cake tests done. Cool in pan for 10 minutes, then remove to rack for final cooling. (Or just leave in pan.).
Preheat oven to 375 degrees. Crush potato crisps completely and, in a small dish, mix with cereal crumbs. Add a dash of each of the seasonings and mix well. Place chicken pieces in a separate dish, and cover and toss with Frank's RedHot. Spray a baking pan with nonstick spray. Give each chicken piece a shake (so it's not dripping with RedHot), and then coat it evenly with the crumb mixture. Lay the battered nuggets on the baking pan. Place in the oven, and bake for 10 minutes. Then flip the wings over, and return them to the oven for 10 more minutes, or until outsides are crispy and chicken is cooked throughout.
Combine sugar, milk and margarine in ur nonstick electric skillet. Set control dial at 300 deg. Bring to boil and boil 5 minute. ,stirring constantly. Turn skillet off. Add marshmallows, peanut butter and vanilla. Stir until marshmallows and peanut butter are melted and blended. Turn into a buttered 8-in square pan. Cool before cutting. Makes 2 lbs.
Adjust broiler rack to within a 4 inches of heat source. Cover broiler pan with foil and preheat broiler. Place peppers on hot foil. Broil for 15-20 minutes, turning each pepper every 5 minutes until skin is blackened. Remove peppers from broiler and place in a brown paper bag. Roll top of bag down and set aside for 15 minutes, this steams the skins which makes removing the skin easier. Peel peppers by cutting around the stem and twisting it, halve peppers and peel the skin back with a knife. Rinse peppers with cold water and remove seeds. Slice pepper halves lengthwise into 1/4 inch strips. Place pepper strips into a jar. Add oregano, garlic and oil. Close the lid and shake to blend. Allow to marinate an hour. We like this served with garlic bread. This will keep one week in the refrigerater in jar. I haven't tried letting it marinate that long but I bet it would be great. Cooking time includes steaming and marinating time.
Preheat oven to 450 degrees. On medium-size ovenproof platter, arrange eggplant slices, then tomato and onion slices. Drizzle with 1/4 cup melted butter. Sprinkle with salt and basil. Bake, covered, 20 minutes. Cut mozzarella slices in thirds; arrange over top. Stir crumbs into rest of melted butter; sprinkle over top; then sprinkle with Parmesan cheese. Bake, uncovered, 10 minutes, or until cheese is bubbly.
Mix Brown sugar with spices and set aside. Pre-heat oven to 275 degrees. Use a 2 piece broiler pan, the lower half filled with very hot water, then layer racks of rib on the top. Ribs can be left whole in racks and layered, I have done 6 at a time, they still come out great. Rub the brown sugar mixture liberally over each rack. Then using heavy duty tin foil, cover the pan so that no heat escapes. I usually double wrap the ribs. Set in oven for 3 hours and can be up to 5 hours. Remove foil carefully and cut ribs into a manageable length to grill them. If you try to grill the rack without making it smaller, some of the ribs will fall apart and the meat will literally fall off the bones! Brush with your favorite barbecue sauce, I like homemade or Sweet Baby Ray's brand. Grill over a very hot gas or charcoal rill for 2 to 3 minutes per side. Serve with plenty of napkins. These ribs are amazing!
Mix bisquick, buttermilk, raisins, cinnamon and sugar until dough forms. Turn onto a floured board and knead 1-2 minutes. Roll about 1/2" thick then cut into round biscuits. Brush tops with melted butter. Bake 8-10 minutes at 400* or until lightly browned (I'm guessing at the temperature!). Drizzle with powdered sugar glaze and enjoy!
Layer half of the lettuce, broccoli, and cauliflower in a clear salad bowl. Top with Radishes and remaining lettuce, broccoli, and cauliflower. Mix mayonnaise, sour cream, mustard and onions:drop by spoonfuls onto cauliflower;sprinkle with dill and pepper. Cover and refrigerate at least 2 hours. Just before serving, sprinkle with your favorite salad topping.
In a large saucepan, saute onion in butter until tender. Stir in broth and potatoes. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in the chicken, salt and pepper. Combine flour and fat free milk until smooth; stir into saucepan. Add evaporated milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with parsley and chives.
Put flour and pepper in a plastic bag. Toss in the skirt steak, shake, and set aside. In a large skillet, saute onions and mushrooms in olive oil until soft but not mushy. Season with salt to taste. Remove onion/mushroom mix and set aside. In batches, brown skirt steak (after shaking off excess flour) until brown on all sides. Return meat and onion/mushroom mix to the skillet. Add the rice milk and parsley. Bring to a boil. Lower heat to medium, and let thicken for about 8 minutes. Add the tamari, and cook until everything is tender, another 15 or 20 minutes or so. Add the tomatoes and dill. Heat through. Adjust seasonings.
Mix the crumbs and sugar (sifted is better). Add the melted butter and peanut butter. Mix well and press into a 9x13 inch pan. Melt the chocolate chips in microwave on 70% (about a minute 15 seconds in mine.). Spread chocolate over the bars. Refrigerate till hard, then take out about 15 minutes before you want to cut them, so the frosting won't crack.
In a small bowl, combine dressing ingredients; blend well. In a large bowl, combine lettuce, chicken, crushed tortilla chips, cheese, tomatoes, and olives. Pour dressing over all; toss gently to coat. Divide salad evenly onto individual serving plates and top each with a dollop of sour cream. Arrange tortilla chips around edge of each plate, if desired.
Combine milk chocolate chips, butter, and corn syrup. Melt over low heat until smooth. Remove from heat. Stir in vanilla and sugar. Add Rice Krispies, mixing lightly until well coated. Spread in buttered 13x9-inch pan. Chill until firm. Cut into squares. Store in refrigerator.
Slice the tomatoes, thick. Set aside. Combine all the ingredients, except the tomatoes and toss well. Arrange on salad plates so that the salad mixture is layered between the stacked tomato slices. Drizzle with vinaigrette remaining in the bowl.
Heat olive oil with herbs and garlic till warm (do not boil). Remove from heat and let steep for 15 minutes or so. Strain (not totally necessary) and cool completely. Mix cheese and scallion (if using) and set aside. Stack 4 phyllo sheets and cut into 12 inch squares. (Freeze the remainder for another use). Cut square into (9) 4 inch squares. For each kiss, place one square (one layer) of phyllo on flat surface. (Cover the rest of the phyllo with a damp cloth as you work). Brush with the flavored oil, then add three more phyllo layers, brushing each layer with the delicious oil. Place about 2 teaspoons of the cheese in the center and pull all the corners together, pinching to enclose the cheese. Repeat procedure with the remaining 4 sheets of phyllo dough. Bake on an oiled cookie sheet or in an oiled mini muffin pan at 4oo degrees for 10 to 12 minutes.