HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees. Place squash & onion in a large pot. Add 1/4 cup water. Cover & cook over medium heat, stirring often. Cook until squash is no longer white and hard in the center of the slices - about 5 to 10 minutes. Drain the squash well. When squash is tender, turn into mixing bowl. Mix with butter or olive oil and add salt and pepper. Mix in the milk, cheese and the saltines. Add garlic powder and tabasco. Mix well. Turn into baking dish greased w/ Pam. Top with bread crumbs. Bake @ 350 for 40 minutes. Let stand for 5 minutes before serving. ***This can also be cooked in the microwave. Place the mixture in a microwave-safe dish with a cover. Cover and bake on high for 10 minutes. Let sit for 5 minutes before serving.***.
Heat oven to 375° F. Stir the flour with baking soda and salt, then set aside. In large mixing bowl, cream butter and the shortening with the sugar, brown sugar, eggs and vanilla. Blend the dry mixture into creamed mixture. Stir in chocolate chips and nuts (if desired). Drop by tablespoon onto ungreased cookie sheets. (I like to use parchment paper for baking on). Bake at 375° F for 9 to 11 minutes or until golden brown.
Dissolve red hots in boiling water. Add jello and applesauce, stirring well. Serve on a lettuce leaf. Goes especially good with pork.
In a medium skillet over medium-high heat, brown ground beef and drain. Return ground beef to skillet and sprinkle in 2 to 3 tablespoons flour. Add onion soup, stir, and cook until meat mixture is thickened and most of the liquid is absorbed. Spread mustard on white bread, spoon ground beef mixture onto bread and top with onion.
Lightly Grease a large casserole dish. And Layer these ingredients in the order given: thin layer of diced raw potatoes. thin layer of diced onions. layer of peas. layer of sausage. ayer of carrots. layer of potatoes. Pour 1 can of tomato soup, mixed with water over top of it, cover, and bake at 350 degree oven, until vegetables are tender.
Combine all dry ingredients, then add the rest and bake for 15 minutes at 400 degrees.
Combine oil, vinegar, sugar and seasoning packets from Ramen to make dressing. Toast the almonds and sesame seeds in dry pan. Mix the cabbage, onions and ramen noodles in large bowl. Toss with dressing and nuts. Let set in fridge to meld flavors. NOTES: If you prefer your noodles crunchy, add right before serving. Toss again before serving, as the dressing settles to the bottom. Add chicken to make this a main dish salad.
Coat a large non-stick skillet with non-stick vegetable spray coating. Place over medium-high heat. Add onions to skillet; cook until onions are translucent and beginning to caramelize, about 10 minutes. Add to Crock Pot along with beef broth, flour, mushrooms, and white pepper. Cover; cook on low 7 to 9 hours. Preheat broiler. Set 4 flameproof bowls on baking sheet. Ladle soup evenly between bowls. Top each portion with 1 slice bread. Sprinkle cheese over each slice of bread. Broil until cheese is melted. Per Serving: Calories: 246 Protein 14.38 gm Fat 5.71 gm Carbohydrates 34.33 gm Percentage of fat: 20.87%.
Wash the apricots and soak in the water overnight. Remove the apricots from the water and set aside. Preheat oven to 300 F (150 C). Take the apricot water and put in a saucepan with the sugar, honey, rosewater, cardamom and lemon juice and heat. Add the apricots once it comes to a boil. Cover the apricots with wet parchment paper, put the lid on the pan and place in oven. Cook for 1 and a half hours. Remove from oven and allow to cool in the syrup. Spoon over the Greek yogurt and serve with flaked almonds and pomegranate seeds, if desired.
In a small heavy saucepan or skillet, melt butter. Add pecans; saute 2 minutes, stirring constantly to prevent burning. Sprinkle with cinnamon; mix well. Continue cooking 2 minutes more. Cool on a foil-lined baking sheet. In a large bowl, combine spinach, fruit and chicken. Place on four salad plates. Top with pecans. Serve with poppy seed dressing.
place all ingredients in a glass or plastic container with a loose fitting lid( a tight lid might cause an explosion). allow to "work" at room temp for two weeks. to stop[ process, simply refrigerate, to continue fruit crock every 2 weeks add 1 c sugar,and 1 c fruit.
Combine all rub ingredients except chicken in a small bowl; rub over both sides of chicken. Heat grill. Combine all glaze ingredients in small bowl. Grill chicken, covered, over medium heat or coal 4-6 minutes or until lightly browned, turning once. Reduce heat to low. Grill, covered an additional 15 to 20 minutes or until no longer pink in center, turning and brushing with glaze every 5 minutes.
Preheat oven to 180a-C. Precook the rice & pumpkin and set aside. Combine oil, garlic & onion in a saucepan & cook for 2-3 minutes. Add carrot & corn & cook for a further 3-4 minutes or until cooked through. Place chia, sunflower & sesame seeds in a blender & blend for about 1 minute. Combine all ingredients together in a large bowl & mix through well. Knead the final mixture really well. Roll into balls a little smaller than a tennis ball. Roll in sesame seeds & bake in the oven for approximately 30- 40mins or until golden.
In a 2-quart casserole, combine apples and water. Cover and microwave 8-10 minutes on HIGH until apples are soft, stirring once during cooking. Mash apples to desired consistency. Stir in sugar. Cover and allow to stand a few minutes.
Squeeze the water out of the thawed spinach with your hands. Mix all ingredients in a medium size bowl and refrigerate a couple of hours or over night. Serve in a bread bowl with bread, or crackers or carrot sticks.
Bring stock with chicken to a boil. Reduce to a simmer. Add chestnuts and minced scallions. Continue to simmer for ten minutes. Add sherry and soy sauce. Turn off heat under the soup but leave on burner. Bring beaten egg whites over to the soup pot. Add a few drops of chili oil, if desired, to the eggs. Using fork, allow eggs to dribble into the soup. Repeat this until egg is gone. Serve with diced scallions scattered on top. Enjoy!
Preheat oven to 400°F Coat a 12-cup muffin pan with cooking spray, or line with paper liners. In a bowl, combine flour, baking powder, sugar, and salt. In a large bowl, beat eggs, milk, oil, and vanilla for 1 minute on medium. Add the flour mixture and beat just until no streaks of flour remain -- do NOT overmix! Spoon batter into muffin cups. Bake for 18-20 minutes or until tops of muffins spring back when pressed lightly. Transfer muffins to a rack to cool slightly. CINNAMON SUGAR MUFFINS: Sprinkle muffin tops with a mixture of 3 tbsp sugar and 1 tsp cinnamon before baking. BLUEBERRY STREUSEL MUFFINS: Stir 1 C blueberries into batter. Before baking top muffins with streusel: Combine 1/4 C flour, 1/4 C brown sugar, and 2 tbsp cold cubed butter. OATMEAL RAISIN MUFFINS: Stir 1 C raisins into batter and sprinkle muffin tops with rolled oats. RASPBERRY ALMOND MUFFINS: Fill muffin cups a third of the way with batter, then spoon 1 tsp seedless raspberry jam onto each. Top with more batter and sprinkle with slivered almonds before baking. BANANA CHOCOLATE CHIP MUFFINS: Stir 1 mashed banana and 1/2 C chocolate chips into batter, then bake. LEMON POPPYSEED MUFFINS: Substitute 1 tsp lemon extract for the vanilla and add 2 tbsp poppy seeds to the batter, then bake. APPLE PIE MUFFINS: Mix in 1 tsp cinnamon, 1/2 nutmeg, and 1/2 to 1 C chopped apple into the batter, then bake. PINEAPPLE COCONUT MUFFINS: Stir 1/2 C shredded coconut and 1/2 C drained, chopped, canned pineapple into batter. Sprinkle each muffin with 1 tsp coconut before baking.
Place unflavored gelatin and crushed pineapple in a small saucepan. Allow to set for 5 minutes, then add lemon juice. Cook and stir until gelatin dissoves. Add eggnog and celery, mix well. Pour into 12x7" pan. Chill until almost firm. Place cranberry juice in saucepan and heat to boiling. Add raspberry gelatin, stirring until dissolved. Gently stir in relish. Chill this mixture until partially set; then pour over eggnog mixture. Chill until firm. To serve, cut into squares.
Pre-heat oven to 180.C and line 2 baking trays with non-stick baking paper. Combine first 4 ingredients. In a separate bowl, whisk egg and then add butter & honey. Add honey mixture to oat mixture and mix until well combined. Place heaped spoonfuls of the mixture on lined trays and flatten slightly. Bake for 12 mins or until light golden.
Place yogurt in a heavy saucepan. Blend beaten egg white into the yogurt. Add cornstartch& salt. Stir in the same direction until well blended. Place pan over medium heat and stir constantly with a wooden spoon. Heat until it starts to boil, always stir in the same direction (this is important). Lower heat and let it simmer 3-5 minutes until thick. Use as required in recipes (Laba Bil Bayd-Eggs in yogurt is one recipe that calls for it- see separate posting).
Rinse the asparagus spears. Snap off the tough ends of the spears. Place the asparagus in a shallow metal or ceramic pan. Drizzle olive oil over the asparagus. Sprinkle sea salt or kosher salt over the asparagus. Grind fresh black pepper over the asparagus. Shake the pan back and forth to distribute the olive oil, salt and black pepper over the asparagus. Plan on the oven rack about 6 inches under the broiler. Broil for 11 minutes, or until the asparagus has a nice broiled char to them. Serve immediately. Enjoy!
mix sugar and margarine together in large bowl. add chocolate chips and bananas and mix together. add all dry ingredients. mix vanilla to water then mix with all ingredients. fill muffin cups and bake at 350 degrees for 15 minutes or until knife comes out clean when inserted.
Crack all 12 eggs into an 8 cup measuring cup then fill the rest of the way to the 8 cup line with milk. Stir well. Cube bread and put into greased 9x13 baking dish until level full. Put bread in large bowl and toss well with cheese and bacon and then return to the baking dish. Pour egg mixture over the bread mixture in the baking dish until it comes up about half-way in the pan. Top with melted margargine and refrigerate overnight. Preheat oven to 350. Bake casserole for 60-90 minutes or until it rises well and is brown on top.
Preheat oven to 350 degrees F. Make the crust by combining the graham cracker crumbs with melted butter and sugar in a small bowl. Press the crust mixture into an 8-inch pie pan. Prepare the cream cheese filling by mixing cream cheese with 1/4 cup sugar, vanilla and an egg using an electric mixer. Mix well until smooth. Pour cream cheese filling into graham cracker crust and bake for 30 to 35 minutes or until center is cooked. A knife stuck in the middle of the filling should come out mostly clean. As the pie cools, make the lemon filling by combining sugar with cornstarch, salt and water in a small saucepan. Set mixture over low heat and bring to a simmer, stirring often. Whisk in egg yolks, then add lemon juice and butter. When mixture simmers again remove it immediately from the heat. Pour the lemon filling over the cream cheese filling, and let the pie cool. When cool, chill pie in the refrigerator for several hours before serving.
In a large stock pot, brown the ground beef seasoned with 1 teaspoon salt, 1 teaspoon pepper. When browned, you can either drain the grease and begin again with 3 tablespoons of oil, or use the grease. Remove beef and set aside for later, or use large skillet for next step. Saute garlic, onion, bell pepper, and celery until opaque [not clear, but not solid white, either]. Add beef [or add TO beef if using a skillet]. Stir well. Add chili beans, tomato, and water, remainder of spices and herbs. Simmer over medium-low [or just high enough to keep it bubbling lightly] for two hours, stirring occasionally. After two hours, add beef and return to a light boil. Using a large measuring cup with handle, dip out 1 cup of the hot juice from the pot. Add in the Masa, stirring constantly to prevent lumping. When mixed into a smooth paste, SLOWLY spoon the mixture into the pot. Stir WELL to ensure no lumps. Return to boil and cook an additional 30 minutes. Let stand an hour before serving. Reheat and serve hot with grated cheese, parsley flakes, and cornbread.
In a small nonstick skillet coated with cooking spray, saute mushrooms and onion until tender. Add egg substitute and tomato; cook and gently stir over medium heat until egg mixture is completely set. Place one tortilla in a large ungreased nonstick skillet; top with ham, egg mixture, cheeses, and remaining tortilla. Cook over medium heat, carefully turning once, until lightly browned on both sides and cheese begins to melt. Cut into 4 wedges. Serve with salsa.
Combine the first nine ingredients in a bowl. Remove 3 tablespoons for basting; cover and refrigerate. Place the chicken in a large resealable plastic bag; add the remaining marinade. Seal the bag and turn it around to coat it thoroughly. Refrigerate for at least 3 hours. Drain and discard the marinade. Broil the chicken strips 3"-4" from the heat for 3 minutes; then turn the strips over. Baste with reserved marinade. Broil 4-5 minutes longer or until chicken juices run clear, turning occasionally. Remove from oven and serve. Enjoy! To freeze: Place chicken and marinade in a freezer bag. Seal, label and freeze. To serve: Thaw overnight in the fridge and cook as directed.
In a small bowl, combine the first eight ingredients. Pour half the marinade into a large resealable plastic bag; add beef. Seal bag and turn to coat. Pour remaining marinade into another large resealable plastic bag; add tomatoes. Cut remaining vegetables into 1-in. pieces; add to bag. Seal bag and turn to coat. Refrigerate beef and vegetables for at least 2 hours. Drain and discard marinade from beef. Drain vegetables, reserving marinade for basting. On eight metal or soaked wooden skewers, alternately thread beef and vegetables. Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 inches from the heat for 10-15 minutes or until meat reaches desired doneness, basting frequently with reserved marinade and turning occasionally. Yield: 8 kabobs.
Set oven to 375 degrees. In a large mixing bowl, cream shortening, sugar, water and vanilla. Beat in the eggs. Combine flour, cocoa, salt and baking soda; gradually add to creamed mixture; beat just until blended. Stir in chocolate chips and nuts. Drop by rounded teaspoonfuls, 2-inches apart onto ungreased cookie sheet. Bake for 7-9 minutes (don't overbake). Cool 2 minutes; remove to wire racks.
Drain orange, measuring syrup. Add water to syrup to make 1 cup. Dissolve gelatin in boiling water. Add measured liquid. Add sherbet by spoonfuls, stirring until melted. Chill until thickened. Fold in oranges, reserving a few for garnish. Pour into a serving bowl or individual serving dishes. Chill until set-at least 1 hour. Garnish with reserved mandarin orange sections and mint leaves, if desired.
Brown off Ground Chuck and set off to side drain off grease. Sautee diced onion and diced green peppers. Put the half gallon of water in stock pot with diced up chopped sirloin ( 1/2 in cubes) , once meat is brown add all other ingredience except flour. Only add the flour if the chili needs to be thickened. Cook on low for 2 hours.
Melt butter in 10" non-stick skillet over medium heat. Add apples and sugar. Saute', tossing occasionally, until apples are soft and golden brown, about 12 minutes. Let apples cool slightly. Carefully place chopped apples (or fan apple slices) over cheese; sprinkle with walnuts. May be served right away, or chill if it is to be served later. May be prepared several hours in advance. Serve at room temperature; accompany with assorted crackers and bread slices.
Grate mango using the large holes of a box grater and stir all ingredients together. Cover and chill for one hour before serving as a condiment with fried vegetable fritters, rice dishes or curries. Store in a tightly sealed glass jar in the refrigerator for up to a month.
Cook the macaroni in a large pot of salted water for 10 minutes or until al-dente. Drain and return to the pan. Melt the butter in a small saucepan until golden in color, then pour it over the macaroni. Add the Nutmeg and half the cheese and season to taste with salt and pepper. Let cool and then stir in the egg. Set aside. In a large frying pan, heat the olive oil then add the onion and garlic. Cook over medium heat for 5 minutes or until the onion is soft. Increase the heat and add the ground beef. Stir for 5 minutes or until the meat is browned. Add the wine and cook over high heat for 1 minute, or until the wine has nearly evaporated. Add the stock, tomato paste, oregano, salt and pepper. Reduce the heat and simmer, covered, for 15-20 minutes. Preheat the oven to 350F, and lightly grease a 1.5 liter baking dish. While the meat simmers, make the bechamel sauce by melting the butter in a small saucepan over low heat. Stir in the flour and cook for 1 minute until pale and foaming. Remove from heat and gradually stir in the milk. Return to the flame and whisk constantly until the sauce comes to a boil and thickens. Reduce the heat and simmer for 2 minutes. Add the nutmeg and season with salt and pepper. Allow the sauce to cool a little bit and then temper the beaten eggs with a bit of the sauce. Stir the eggs into the sauce. Add about four tablespoons of the bechamel sauce to the meat sauce and stir to combine. Spread half the meat sauce in the prepared baking dish. Follow with 1/2 the pasta. Repeat the layers. With the back of a spatula, press the pasta down firmly to pack. Spread the bechamel sauce over the pasta and sprinkle the remaining cheese on top. Bake for 45 minutes or until the top is golden. Let it stand for at least 15 minutes before serving.
Cut round steak into thin strips. Brown in sprayed skillet or in 2 tbs. oil. Add onion and garlic and saute another 5 minutes. Add tomatoes; cover and simmer about 30 minutes. Add green peppers; simmer additional 20 minutes. Mix cornstarch into soy sauce; stir into meat and tomato mixture and stir until thickened and bubbly. Serve immediately over hot cooked white or brown rice.
Sift flour, baking powder and salt. Beat egg until light and fluffy and add to dry ingredients. Stir in milk. Drop by tablespoons on gently boiling vegetable gravy. Cover tightly and cook 15 minutes. Do not peek.
Saute chicken, onion, garlic, coriander, and caraway seeds in olive oil over medium heat in a large stock pot or dutch oven for about 10 minutes. Add butternut squash, beans, chicken broth, salt and pepper. Bring to a boil. Reduce heat, cover and simmer for about 15-20 minutes. Stir in the shredded gouda cheese and serve!
Cut squash in half. Scoop out seeds and stringy pulp. Place squash halves on cookie sheet, flesh-side down. Roast for 45-60 minutes at 425, until flesh is very soft. Actual cook time will depend on the squash's size. (I actually roast mine flesh-side up, because I prefer the top a little crusty.). Wait until squash only has about 15 minutes bake-time remaining, then saute ground beef with onion. Drain grease if necessary. Sprinkle with salt, curry powder and (optional) cumin, stir well. Mound beef mixture into the fully-baked squash bowls and serve. YOU'RE DONE! VARIATIONS & IDEAS. Add mild red Anaheim chiles (roasted, de-skinned, de-seeded and chopped), to the ground beef & onions. Sprinkle grated cheese on top just before serving, broil for about 2 minutes. Reserve the seeds, rinse them and place in a small baking dish. Roast for about 15 minutes (in oven along with the squash halves). Toss with 1 tsp oil or butter and a pinch of salt, roast another 2 minutes. Scatter around the squash plate when serving. Or just snack on them! Next time, I'm going to try baking the acorn squash whole first, then halving. I think I'll have to bake it just a little more after halving, un-stuffed and flesh side up, because I like a little bit of crustiness on the surface.
Heat oven to 400 degrees. Bake sweet potatoes until soft when pierced with a knife, 40 to 45 minutes. Let cool. Peel, and discard skins. Reduce the heat to 350. In a medium saucepan over medium heat combine cornmeal, milk, butter, brown sugar, spices, salt, and 1 cup water. Cook, stirring, until slightly thickened, about 10 minutes. Let cool. Butter a two-quart baking dish. Place cornmeal mixture, sweet potatoes, flour, honey, eggs, and cream in a food processor. Process until smooth, then pour into the dish. Bake until golden brown, about 45 minutes.
DOUGH: Stir together yeast and warm water in a small bowl until yeast is dissolved. Let stand until foamy, about 5 minutes. (If yeast doesn't foam, discard and start over with new yeast.). Mix together flour, milk, butter, yolks, sugar, salt, cinnamon, and yeast mixture in mixer at low speed until a soft dough forms. Increase speed to medium-high and beat 3 minutes more. Scrape dough down side of bowl (all around) into center, then sprinkle lightly with flour (to keep a crust from forming). Cover bowl with a clean kitchen towel (not terry cloth) and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours. (Alternatively, let dough rise in bowl in refrigerator 8 to 12 hours.). Turn dough out onto a lightly floured surface and roll out with a lightly floured rolling pin into a 12-inch round (1/2 inch thick). Cut out as many rounds as possible with 3-inch cutter, then cut a hole in center of each round with 1-inch cutter and transfer doughnuts to a lightly floured large baking sheet. Cover doughnuts with a clean kitchen towel and let rise in a draft-free place at warm room temperature until slightly puffed, about 30 minutes (45 minutes if dough was cold when cutting out doughnuts). Do not reroll scraps. Heat 2 1/2 inches oil in a deep 4-quart heavy pot until it registers 350°F on thermometer. Fry doughnuts, 2 at a time, turning occasionally with a wire or mesh skimmer or a slotted spoon, until puffed and golden brown, about 2 minutes per batch. Transfer to paper towels to drain. (Return oil to 350°F between batches.). GLAZE: Stir together boiling-hot water and espresso powder in a medium bowl until powder is dissolved, then stir in confectioners sugar, corn syrup, vanilla, and salt until smooth. Dip doughnuts into glaze, turning to coat well, then put on a rack set in a shallow baking pan (to catch any drips). While glaze is wet, sprinkle doughnuts with sanding sugar (if using). Let stand until glaze is set, about 20 minutes.
Brine Chicken - Combine all the brine ingredients in very large container. Add chicken. Do not let chicken soak in brine over 8 hours or it will be too salty. Glaze - Combine all of the glaze ingredients in a saucepan and bring to a boil. Simmer over medium heat until reduced to about 1 cup. Prep Grill - Wrap wood chips in foil packet and poke vent holes in top. Place packet on middle burner and heat all burners on high until the grill smokes heavily. Turn grill down to medium. Oil grate so chicken doesn't stick. Grill Chicken - Pat chicken dry and place chicken skin side up on grill. Don't put directly above the foil pouch. Close and grill for about 20-25 minutes. Flip chicken over and grill skin side down for another 20 minutes until skin is well browned. Just before removing chicken from grill, brush glaze on bottom and flip chicken over and brush over skin side. Flip it over for about thirty seconds just to heat the glaze, be very careful not to burn the glaze.