HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a bowl, beat the egg and milk. Stir in cheese, oats, onion, salt and rubbed sage. Add beef and mix well. (It will seem runny at first but will thicken up as you mix.) Shape into 8 equal sized loaves (oval/egg shaped) and place in a greased 9X13X2" baking dish. Sauce: Combine catsup, brown sugar and mustard. Spoon over each loaf so they are all covered in the sauce. Bake uncovered at 350 degrees for 45 minutes or until meat is no longer pink and a meat thermometer reads 160 degrees. For OAMC: To Freeze:Place the meat loaves in the casserole dish (without sauce). Wrap with foil and freeze. To Reheat: Defrost overnight. Mix together the sauce and top each meat loaf with sauce. Bake at 350 degrees for 45 minutes or until meat is no longer pink in the center. Cooked meat loaves (already topped with sauce) also freeze very well and then can be defrosted and heated in the microwave for a quick meal.
In large bowl, whisk chutney, lime juice, oil, salt and curry powder. Stir in chicken, bell pepper and hot cooked rice. Serve immediately.
Flatten rolls in bottom of greased 9x13 baking pan or casserole dish. Brown sausage and drain. Add onion and mushrooms to sausage and pour mixture over rolls. Add cheese on top of sausage. At this point you may continue or casserole may be refrigerated overnight. Beat eggs and pour on top and cover with foil. Bake at 350F for 40-45 minutes; brown last 10 minutes. Remove from oven and let set 5 minutes. If you are freezing, allow casserole to cool and freeze. To bake, place in oven directly from freezer but allow about 50-60 minutes for baking.
In a blender or food processor, combine water, strawberries, sugar, and lime juice until smooth. Pour mixture through a strainer into a pitcher, forcing through most of the pulp. Chill at least 30 minutes before serving. Serve with or without ice cubes. As a decorative touch, add slices of strawberries.
Put ingredients into the bottle of dressing and shake well. Refrigerate for 24 hours before using.
Combine first six ingredients in medium saucepan. Add sufficient water to cover vegetables, if necessary. Bring to a boil, reduce heat, and simmer until vegetables are tender (about 10 minutes). Remove garlic clove. Add evaporated milk and spices. Simmer for 2-5 minutes. Remove from heat and serve immediately. Garnish with chives, if desired.
Heat the preserves and the milk in the microwave for about ten seconds -- you don't want the milk to boil, you want it to be warm. Stir briskly until the preserves have dissolved. If it's too watery, add xanthan gum as needed to reach desired consistency.
COMBINE chilies, eggs, mayonnaise, green onion, and hot pepper sauce. Season with salt and ground black pepper (optional). SPREAD egg salad over toasted bagels or English muffins and serve.
Preheat oven to 275 degrees. Line muffin tins with paper liners, placing 1 whole oreo at the bottom of each liner. With an electric mixer on medium-high, beat cream cheese until smooth, scraping the sides of the bowl occasionally. Gradually add sugar and beat until combined. Beat in vanilla. Add in eggs one at a time, beating to combine. Beat in sour cream and salt. Stir in chopped oreos by hand. Fill cups almost to the top. Bake, rotating the pans halfway through, until the filling is set, about 22 minutes. Transfer tins to a wire rack to cool completely. Refrigerate in tins for at least 4 hours (or overnight). Remove from tins just before serving.
In mixing bowl, cream sugar, oil and eggs until fluffy. Alternate in the buttermilk and vanilla with the sifted flour, salt and baking powder. Spread batter in greased and floured 9" x 14" glass pan. Top with rows of plum slices. Combine crumb topping ingredients and mix until crumbly. Sprinkle crumbs over plums. Bake at 350i1/2 approximately 1 hour or until tested done. Cut and serve warm with a scoop of vanilla ice cream.
Mix cereal,nuts and cinnamon in large bowl;set aside. Mix brown sugar,butter and corn syrup in medium saucepan. Bring to boil over medium heat,stirring constantly. WITHOUT STIRRING,boil 2 minutes. Stir in baking soda. Pour over cereal mixture;until peices are coated spread evenly on lightly greased baking sheet. Bake at 250*F (120*C),30-35 minutes,stirring occasionally. Cool. Store in airtight container. TIP It is important to boil without stirring or mixture will form crystals.
Preheat oven to 400 degrees. Chop potatoes into 1 and 1/2 inch cubes. In a plastic bowl toss spuds with oil. Cover with spike and pepper and toss well. Place in Cast Iron Skillet and place in center of oven. Cook for 1 hour or until golden and tender when poked with a fork.
Preheat oven to 350. Lightly grease/spray a deep 13 x 9 baking dish. Place shredded cabbage in bottom of baking dish; set aside. Brown and crumble ground beef (or turkey) with the onion and red bell pepper; drain and return to the skillet. To the drained beef mixture, add the diced tomatoes (undrained), salt, pepper, sugar and caraway seeds. Stir together well and spread this mixture over the cabbage in the baking dish. In a small bowl, stir together the tomato sauce and sour cream, blending well. Spread this mixture over the beef mixture in the baking dish. Cover and bake for 1 hour. Uncover, evenly sprinkle with the 1 cup of shredded swiss cheese and bake (uncovered) for an additional 15-20 minutes.
Mix together graham cracker crumbs and powdered sugar. Add peanut butter, and softened butter, mix well. Press into ungreased 9x13 pan. Set aside. In a double boiler, melt your chocolate chips (some people use the microwave to melt chips, which is just fine). After chips are melted pour and spread over peanut butter graham cracker mixture. Chill in the refrigerator until set. Approximately 25-35 minutes. Keep chilled, or in a fairly cool room away from heat, if you store them out of the fridge.
Make the scones: Preheat the oven to 400°F Line 2 baking sheets with parchment paper. Whisk the flour, baking powder, salt, granulated sugar an shredded coconut in a bowl. Beat in the butter with a mixer on low speed, then raise the speed to high and beat until the mixture is in coarse crumbles. Whisk the coconut milk, eggs and coconut extract in another bowl, then stir into the flour mixture until just combined. Stir in the pecans, do not overmix. Scoop 2"-3" mounds of dough onto the prepared baking sheets (a large ice cream scoop works well for this). Sprinkle the tops with sugar and bake until golden brown, 15 to 17 minutes. Meanwhile, make the glaze: Whisk the coconut milk, coconut and vanilla extracts and 1/2 cup confectioners' sugar in a bowl until smooth, adding more sugar as needed to thicken. Drizzle over the scones while still slightly warm.
Place pork chops in a large shallow dish. Combine soy sauce, molasses, and garlic powder; stir well. Pour mixture over chops, turning chops to coat. Cover and marinate in refrigerator 4 to 8 hours, turning occasionally. Prepare grill. Remove chops from dish, discarding marinade. Place chops on grill rack coated with cooking spray. Cover and grill 5 minutes on each side. Remove chops from grill, set aside and keep warm. Combine mayonnaise and remaining 4 ingredients in a small saucepan. Place over low heat, and cook until thoroughly heated, stirring occasionally. Spoon horseradish sauce over chops.
13Hash Brown Crust: Preheat oven to 425° Fahrenheit. Press potatoes onto bottom and up sides of a 9" pie plate. Drizzle with 1/4 cup melted butter. Bake at 425°Fahrenheit for 20 to 25 minutes or until crust is lightly browned. While crust bake, prepare filling. Let crust cool slightly. Filling: Reduce oven temperature to 350° Fahrenheit. Add 1 cup of cheese. Spoon into hash brown crust. Cut smokies in thirds and top with Hillshire Farm Lit'l Smokies(R). Combine eggs, milk, salt, and pepper. Beat with a wire whisk. Pour over Lit'l SmokiesTM and cheese. Top with additional cheese. Bake at 350° Fahrenheit for 25 to 30 minutes or until filling is set. Let stand 10 minutes before serving. *Recipe Altered to Our Tastes. *You can use whatever variety of cheeses you want.
Combine ingredients in a small sauce pan. Bring to a boil, then lower heat and simmer gently, uncovered, 10 minutes.
Crust: Mix ingredients together and press firmly into a 9 or 10 inch springform pan. Filling: Combine cream cheese and sugar in a large bowl, beating until smooth and creamy. Combine coffee and vanilla in a small bowl, stirring to dissolve granules. Add eggs and coffee mixture to cream cheese mixture, beating until blended. Add cup of melted chocolate chips and heavy cream stirring until mixed. Pour into crust. Bake at 275° for 1 1/2 hours in center of oven. Turn oven off and leave cake in for another 45 minutes. Take out of oven and cool completely. Remove form sides of pan by running a butter knife around the inside edge. Release cake from sides of pan and refrigerate at least 4 hours. Topping: In a small saucepan on low heat, combine 1/2 cup of chocolate chips and 1 T. margarine with 2 t. milk and 1 1/2 t. corn syrup, stirring until smooth. Add extra milk as needed for spreading consistency. Spoon and gently spread over chilled cheesecake. Refrigerate shortly, but not until topping is set. Use a sharp knife to score top into 12-16 pieces before topping has completely set. Now refrigerate at least two more hours to set topping. To serve; run sharp knife over scored lines. Note: Butter sometimes seeps through pan during baking. I recommend putting a foil-lined cookie sheet on bottom rack below cake.
Brown sausage in a large skillet, drain. Set aside. Separate crescent rolls and press into a greased 12-15 inch pizza pan with sides (put points toward center). Seal seams to form a solid crust. Par bake crust for 5 minutes. Spoon sausage over crust. Sprinkle hash browns and cheese over crust. Combine eggs, milk ,salt and pepper in a separate bowl. Whisk to combine. Pour over crust. Bake in a preheated 375°F oven for 20-30 minutes.
Combine sugar, Calvados, lime, lemon, peaches and apples in a large pitcher. Cover with 1 bottle of Rioja wine and chill sangria several hours. To serve, spoon fruits into glasses or goblets, adding a few fresh raspberries in each glass, pour wine over top of the fruit. Top glasses of sangria off with a splash of soda water and serve.
Warm milk in microwave (should be warm like bath water). Dissolve yeast in milk and let rest 5 minutes or until frothy on top. In a separate bowl, whisk together eggs, sugar and melted butter. Mix in yeast and milk mixture until combined. Add flour to the bowl and stir until a ball of dough forms. Turn the dough out onto a lightly floured surface and knead the dough briefly until it is smooth and even. Form the dough into a ball, place in greased bowl, cover loosely and let rise for one hour or until it doubles in volume. While your dough rises, make your filling: Stir together cream cheese, sugar, melted butter and cinnamon. Divide into 6 bowls and tint each one with a color of the rainbow: red, orange, yellow, green, blue, purple. Preheat the oven to 400 degrees. Punch down the risen dough and transfer it to a lightly floured work surface. Using your hands, flatten, stretch and shape the dough into a rectangle. Use a rolling pin to roll out the dough until it is approximately 16 inches by 24 inches and about 1/4-inch thick. Spread each rainbow filling across dough in separate stripes, length-wise, getting as close to the edges as possible. Then, starting with the long, red side of the rectangle, roll the dough up into a log. Use a sharp knife or serrated bread knife to carefully (and without downward pressure, you don't want flat rolls!) slice the log into 12 equal portions. To help make each portion the same size, first cut the long in half, then quarters, then each quarter into three pieces. Arrange the cinnamon rolls in a greased 9x9 inch casserole or pie plate. Bake for 12-15 minutes or until puffy and golden. Let cool 10 minutes. While cooling, make your glaze: Mix the confectioners' sugar, butter, and vanilla together. Adding half the milk to start, stir to make a thick glaze. Add a drop more of the milk at a time until you get a nice thick glaze. Drizzle glaze immediately on cooled cinnamon rolls and top with an abundance of rainbow sprinkles. Glaze will harden as it cools.
To make the meatballs: line a cookie sheet with plastic wrap. Mix the meatball ingredients in a large bowl. Using moistened hands and about 2 tablespoons of the mixture make 1 1/2 inch meatballs. Arrange meatballs on the cookie sheet. I prepared these ahead and put in the fridge. To make the stew: heat oil in a large ovenproof pot over medium heat. Stir in onions and saute them for 15 minutes. Stir in garlic, cinnamon, turmeric and saffron (if using) and cook stirring for 2 minutes. Stir in broth, tomatoes and raisins. Preheat oven to 350 degrees F. Bring stew to a simmer and stir in carrots and meatballs. Sprinkle with 1/4 cup cilantro. Cover pot and place in oven. Bake for 35-40 minutes. Sprinkle with spinach and cover and bake another 5 minutes. Stir to mix and remove cinnamon sticks.
Heat oven to 425. Beat eggs in bowl and then add the salsa and cheese. Mix well. Use regular muffin pan and divide the mixture into 12 lightly sprayed muffin cups. Chop up the sausages and put desired amount into each muffin cup. Bake at 425 for 12-18 minutes or until it is set.
Bring a large pot of water to boil. Add the pasta and salt the water. Cook the pasta until al dente, 6 to 7 minutes. Heat a large deep skillet over low heat and add the olive oil. When the olive oil is warm, add the garlic and red pepper flakes. Turn off the heat and set the garlic aside for 5 minutes, then raise the heat to medium, add the wine and lemon zest and boil to reduce the wine by half, about 3 minutes. When the pasta is just about cooked, add a ladle of starchy pasta cooking water to the skillet with the sauce and stir in the heavy cream. When the cream is warmed through, whisk the lemon juice into the sauce and season with salt. Drain the pasta and toss with the sauce, then let the pasta stand for 1 minute so it can soak up a little of the sauce. Toss with the parsley, basil and cheese. Serve immediately.
Add lime juice, vinegar, serrano, garlic and shallot to food processor and pulse until components are fine mince. Add oregano, cumin, salt, pepper to food processor. Add parsley to food processor and pulse until integrated. Add cilantro to food processor and pulse until integrated. While the food processor is running, add olive oil slowly until you reach the consistency you want (I prefer shorter time so you still see pieces of cilantro and parsley).
Beat the egg. Mix egg with carrots, rice, onion, salt and pepper. Mix in 1 cup of chedder cheese with other ingredients. Pour into a greased casserole dish. Dot the top with the butter. Bake in a 375 degree oven for 35 minutes. Remove from oven and sprinkle the rest of the cheese over the top and cover with foil long enough for cheese to melt. Prep time includes cookin rice and carrots.
Drain pineapple and reserve 1 tbls of the juice for later. Mix chicken, walnuts, almonds and pineapple in medium bowl. Mix reserved pineapple juice and mayonaisse until smooth. Toss mayonaisse mixture with chicken mixture. Fold in asparagus. Cover and refrigerate about 2 hours or until chilled. Serve on lettuce leaves.
Preheat oven to 300 degrees. Grease three cookies sheets and dust with cocoa powder. Melt the chocolate square and set aside to cool. Beat the egg whites with salt until soft peaks form. Add sugar slowly and beat until mixture very stiff and shiny. Fold in vanilla, melted chocolate, and the 1 tbsp cocoa powder. Drop by heaping teaspoonfulls (2 inches apart) onto prepared cookie sheets. They will have the shape of chocolate kisses. Bake 30 to 40 minutes. Remove cookies from sheets immediately. Cool completely and store in an airtight container.
Custard: Bring the milk to boil in a medium saucepan. While it is heating, place the egg yolks, sugar, & a pinch of salt into a mixing bowl & beat until pale yellow & thick. Add the cornstarch & beat until smooth. Gradually pour the hot milk into the egg mixture, stirring continuously. Pour back into the saucepan, cook over medium heat, stirring constantly until boiling. Continue to stir vigorously until the custard is smooth, about 45 seconds. Remove from the heat & continue to beat vigorously for another 30 seconds. Stir in the vanilla & rose water. When cool, place a sheet of plastic wrap directly on the custard so it does not form a layer of skin. Store in the refrigerator until ready to use. Couscous: Toasted the almonds until golden brown. Chop the almonds & walnuts in a food processor. Add to the dates & raisins then set aside. Prepare the couscous as directed on the package (should make around 4 cups, cooked). Then stir in the butter & sugar. When ready to serve, spread the custard on the bottom of a 10-12 inch round serving dish. Cover the custard with half the couscous then scatter the nut mixture evenly over it. Top with the rest of the couscous & sprinkle with the ground pistachios.
Preheat oven to 350. For crust, combine shortbread cookies, graham crackers and melted butter; stir to combine. Mixture may be crumbly. Press crumb mixture onto bottom and up sides of a 9x1-inch tart pan with a removable bottom. Bake until lightly brown (about 10 minutes). Set aside to cool. For filling, in a food processor or blender combine cream cheese, 3 Tablespoons butter, half and half, eggs, sugar, and vanilla. Cover and blend or process until smooth. In a mixing bowl stir together chopped candy. Stir in cream cheese mixture. Pour filliing into the crust-lined pan. Place in shallow baking pan to catch drips. Bake for 30 minutes or until center appears neatly set when shaken. Cool for one hour Cover and chill for at least 4 hours before serving.
Heat most of the butter or dripping in a pan, then add the onions, sugar and herbs. Season and cook, uncovered, over a low heat, stirring occasionally, for up to 40 mins until sticky and brown, pour in the cider and simmer until reduced by half. Pour in the stock, bring to the boil, then cook for 20 minutes TO SERVE: Heat the grill to high. Spread the bread on both sides with the remaining butter or dripping, then toast under the grill until golden. Scatter with cheese and place back under the grill until melted. Serve the soup in bowls with a slice of the toast floating in it, scattered generously with parsley.
Heat oil in large skillet over medium heat. Add onion and garlic. Cook and stir until crisp tender. Add tomatoes, undrained, and sugar. Bring to boil and simmer 3 minutes. Add cabbage, pepper, salt and hot sauce. Simmer 15 minutes, stirring occasionally. Serve immediately.
Drain juice from pineapple into a 2 quart microwave container. Add sugar, cranberries, raisins, cinnamon, ginger, allspice, and salt to the pineapple juice. Microwave on 100% power for 12-14 minutes until thick. Stir every 3 minutes. Stir in pineapple and walnuts. Let sit for about 15-20 minutes and it will thicken. Keep refrigerated.
Combine meat or tofu and cabbage,water chestnuts,green onions,ginger,soy sauce and salt in a bowl and mix well. Place one teaspoon of filling in each wrap, fold and seal edges, turn pot sticker seam side up, then set down firmly on a flat surface to create a flat bottom. Divide potstickers into 3 batches and cook each batch as follows. Heat 2 teaspoons oil in a large nonstick skillet. Brown bottoms of potstickers. Add 1 cup of broth, cover skillet and let simmer 10 minutes. Uncoverand cook until all liquid is absorbed. Remove and serve with dipping sauces.
Preheat the oven to 350°F Spray a 9-inch square cake pan with Pam. Make topping: in a small bowl, stir together brown sugar, chocolate chips and cocoa. Make cake: in a large bowl, beat sugar, oil, coffee, egg, egg white and vanilla. In another bowl, stir together flour, cocoa, baking powder and baking soda. With a wooden spoon, stir the dry ingredients into the coffee mixture in batches, alternating with the sour cream, making two additions of dry and one of wet, and stirring just until the mixture is combined. Pour it into a prepared pan. Sprinkle with topping. Place the pan in the centre of the oven and bake for 30 to 35 minutes or until a tester inserted in the centre comes out clean. Let cool on a wire rack.
Brown the first 4 ingredients-drain. Mix in remaining ingredients, bring to a low boil and reduce heat to simmer and cook on top of the stove for 5 min-stirring often. Transfer to a casserole dish and bake at 325 degrees for 2 hours stirring every 30 min. Add a bit of water if this starts to dry out.
For stuffing dice the nectarine and mix with maple syrup and cinnamon. Put into microwave safe dish, cover, and microwave on high for 1 minute. Stir. Microwave another minute. The mixture should resemble pretty much mush now. For omelet, beat together omelet ingredients until frothy. Heat nonstick skillet and spray with non-stick spray. Pour into skillet. When it is set, put half of the topping on and fold. Put on plate and top with the other half. Enjoy.
Place sweet potatoes in a bowl. Add pineapple, juice, butter and spices; blend together. Mix in nuts and pour into oiled baking dish. Top with marshmallows and bake for about 40 minutes at 350.
Preheat oven to 400 Fahrenheit. In medium saucepan bring salted water to boil. Add spinach and cook 1 minute. Drain and rinse under cold running water. Squeeze out excess, chop, and stir into ricotta. Add parsley, lemon zest and 1 tablespoon of parmesan into cheese mixture. Season lightly with salt and pepper. With mandoline or sharp knife, cut potatoes lengthwise into 1/4 inch thick slices. In a large pot of salted water boil potato sheets until they begin to soften but before they become too soft to handle, about 5 minutes. Rub butter on bottom of 8x10 inch glass baking dish. Add layer of potatoes, trimming slices to fit if necessary. Sprinkle lightly with salt and pepper, spread on a thin layer of marinara, then spread on half the ricotta cheese mixture. Repeat layers, ending with potatoes and a thin, final layer of marinara, sprinkled with remaining parmesan. Bake uncovered for 20 minutes, then cover with aluminum foil and bake until potatoes are cooked through, about 10-20 minutes more. Let rest for 10 minutes before carving into slices.
In large saucepan, saute the celery, onion and red pepper in butter for 5 minutes or until tender. Add tomatoes and tomato paste; bring to a boil. Reduce heat, cover and simmer for 40 minutes. Remove from heat. Stir in basil, sugar, salt and pepper; cool slightly. Transfer half of soup mixture to a blender. While processing, gradually add cream; process until pureed. Return to pan; heat through but do not boil.
Heat oven to 400°F. Blend cornstarch, all sugar, salt, and nutmeg in saucepan. Blend in sour cream. Stir in egg yolks, raisins, and lemon juice. Cook over med heat, stirring constantly, until mixture thickens & boils. Boil & stir 1 minute. Immediately pour into baked pie shell. BROWN-SUGAR MERINGUE RECIPE. 3 egg whites, 1/4 teaspoon cream of tartar, 6 tablespoons brown sugar, 1/2 teaspoon vanilla. Beat egg whites & cream of tartar until foamy. Beat in brown sugar, 1 tablespoon at a time--continue beating until stiff & glossy. Do not underbeat. Beat in vanilla. Heap meringue onto hot pie filling; spread and carefully seal meringue to edge of crust to prevent shrinking or weeping. Bake about 10 min or until lightly browned. Cool away from draft.
Prepare rice as directed on package, set aside. Brown ground beef and onion, drain excess fat. Add ranch style beans and rice, mix. Warm over medium heat until heated through. Top with grated Cheddar cheese and serve with flour tortillas.
(you can adjust these amounts to your taste or add other spices). Mix all ingredients together and marinate for 24 hours. Drain. Pat dry. Dehydrate until done-24 to 36 hours, or so.
Throw the chicken fillets in the oven at 200 celcius for 20 minutes (include diced potato, carrot, capsicum if you like). Brown the diced onions in a frying pan. Add the other ingredients. Stir in the flour. Simmer for 10 minutes, or until the sauce is a good consistency. Cut the chicken into strips. Serve with rice, add chilli powder if it's not already hot enough.