HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat Oven to 375. Set pie crust out to thaw. Dice onions, red pepper and sausage and saute until onions are soft in olive oil. Season to taste with salt and pepper. Wisk together eggs and heavy whipping cream. Place sausage, onion and peppers in pie crust. Spread cheese over sausage, onion and peppers. Pour egg mixture over everything. Sprinkle Cayenne pepper over quiche to taste. Bake in 375 degree oven for 30-45 minutes until lightly browned on the top without burning the crust.
Prepare the vegetable first by dicing, seeding, and pealing. clean and cut the corn cobbs. Take the outer skins off of the potatoes, pumpkin, celeriac, and yucca. Peel and slice the plantains. Wash everything and place all vegetables in a pan full of water. In a large 5 quart pan, start to cook the 4 beef shanks. Add the seasoning: garlic. bell pepper, onion, tomato, cilantro, scallion, and salt. Add the hard vegetables: the carrots, corn cobbs, and yucca. Keep the water level well above the veggies. Cover, put the heat to max. and boil. Set to low and simmer for 1/2 hour. By this time, the vegetables should start to soften or cook; add the rest of the (soft) vegetables, such as the potatoes, and at this stage, add also the rice, pasta, the cabbage, and the egg (if you want to, because some of these ingredientes are optonal) the cleriac, plantains, and the pumpkin, last. Cover and simmer for another 20 minutes until all vegetables soften and cook. Don't overcook because some of the vegetables will dissolve and their taste will be lost. Add more water and salt as you go throught the entire process so the pan will not dry and the level is always kept above the vegetables. TO SERVE: Put the broth in a separate serving dish. Fill 1/2 of the individual soup plates with the broth. Cut the meat into large pieces and divide amongst the plates. Now add equal assorted vegetable portions to each plate or according to each one's preferneces. Some people like their soup in one plate and the veggies in another one.
Cook spaghetti until al dente. Drain spaghetti and leave in colander or drainer. Put butter (and garlic and oregano, if using) into hot pan and put it back on the burner, making sure heat is medium to medium-high. Stirring constantly, cook butter until it's a nice, light to medium brown. Remove pan from heat. Quickly return spaghetti to pan, turning to coat the strands with the butter; the spaghetti should glisten with the light coating of butter. At this point, you can add a bit more butter if you like. Once butter coats spaghetti, add cheese and mix well, so that bits of the mizithra are sticking to the spaghetti evenly. Grind a bit of pepper over the dish and mix again. Serve with extra mizithra and pepper.
Place all ingredients into a small saucepan. Bring to a boil and simmer for 5 minutes. Cool completely and marinate at least 8 hours or overnight. ***Season meat with salt before cooking.
Stir together flour, baking powder, sugar and crushed Kellogg's Frosted Mini-Wheats biscuits. In large mixing bowl, beat egg slightly. Stir in oil and pineapple including liquid. Add flour mixture, stirring only until combined. Portion batter evenly into 12 greased 2 1/2 in muffin pan. Bake at 400 $ about 20 minutes or until golden brown. Server warm.
In 2 quart saucepan, combine potatoes, celery and water. Bring to boil. Lower heat and simmer for 15 minutes. Meanwhile, melt butter in a large soup pot. Add onion and simmer for 5 minutes. Onions should be translucent but not browned. Add flour and stir until smooth and thick. Slowly stir in milk and crab juice from the can. Add cooked potatoes, celery and watery to the pot. Boil for one minute. Slowly add cheese, crab, and imitation crab. Salt and pepper to taste. Serve with warm crusty bread.
chop up snickers into pieces, set aside. break 1/2 package cookies into pieces, set aside. mix buttermilk and instant vanila pudding. Thoroughly fold in cool whip. fold in snickers and cookie pieces. place mixture in serving container. place remaining intact cookies on top of salad.
Steam broccoli in microwaveable bowl with 1/4 cup water, for about 3-5 minutes. Cool a bit, mash with a fork. In a small saucepan, melt oil and butter. Saute onion on low heat, with salt and pepper for 2 minutes, add garlic, stir in flour to make a roux. Slowly add milk, stirring constantly. Add mashed up broccoli. Add cheeses, and cook until it thickens. Sprinkle with desired cayenne pepper. You may wish to add a splash of Worcestershire sauce for an added zip! If you dislike Cheese Whiz, use an extra cup of shredded cheddar.
In a bowl mix together coconut, flour, cocoa and sugar. Melt butter, cool and beat in egg. Add to flour mix. Mix together. Press into tray. Bake at 350°F for 20 minutes. Ice while hot. Cut into squares when cold. Icing: Add butter, coconut and milk to a saucepan, simmer for a few minutes. Add icing. Mix together then spread over hot slice.
Place your favorite cut of steak in a shallow pan. Pour beer over steak and refrigerate 1 hour, turning occasionally. Meanwhile, combine brown sugar, seasoned salt, pepper and MSG, making a dry rub. Remove steaks from beer. Dry rub steaks all over; refrigerate 1/2 hour longer. Pre-heat grill or skillet to medium high. Spray cooking surface with non-stick spray. Cook until done to your likeness.
Preheat over to 400 degrees F. In a large heavy bottomed saucepot over medium-high heat, combine the Basic Tomato Sauce, ketchup, mustard, Worcestershire, sugar, ale, and hot sauce and bring to a simmer. Simmer until reduced by half and thickened, about 20 minutes. Meanwhile, season the chicken pieces with salt and black pepper. Heat a large oven proof skillet over high heat and add the vegetable oil. Sear the chicken pieces on all sides until well-browned, about 3 minutes per side. Add the prepared BBQ sauce making sure to cover all the chicken pieces. Add 1 cup of water if more liquid is needed to cover. Place the skillet into the oven and bake until the chicken easily falls off the bone and the sauce is slightly thickened and caramelized on top, about 25 to 30 minutes. Serve hot or serve cold as leftovers.
In 21/2 quart saucepan, combine brown sugar, corn syrup, butter, cream of tartar, and salt. Bring to boil, stirring over medium high heat. Stirring constantly, boil rapidly until mixture reaches 260° on candy thermometer. Remove from heat. Stir in baking soda quickly but thoroughly. It will bubble! Pour at once over popped corn in large baking pan. Stir gently until all kernels are coated. If you are doubling it you will need someone to help you do this FAST. Bake at 200° for 1 hour, stirring 2 or 3 times during baking. Turn out at once on wax paper. Spread apart and allow to cool completely. Break into small clusters. Store in tightly-covered containers.
Beat cream cheese, brown sugar, granulated sugar, milk and vanilla extract in small mixer bowl on high speed for 2 minutes. Add melted chocolate; beat on medium speed for 2 minutes. Spoon into crust; refrigerate for 1 1/2 hours or until firm. Top with whipped cream.
In dutch oven or large stock pot cook sausage over medium heat; drain off fat. Add garlic and onions; cooking until the onions are clear and limp. Stir in tomatoes and break into pieces. Add broth, wine or water and basil. Simmer uncovered about 30 minute Add parsley, pepper, zucchini and pasta. Simmer covered about 25 minutes. Serve with parmesan cheese and frech bread.
Cook potatoes in salted water until tender. (About 10 minutes from time water gently boils) Drain. Combine potatoes with salts, onion, butter, cream cheese, and sour cream. Whip until mixture is smooth and fluffy. Place in buttered 2-qt. casserole. Top with grated cheese if desired. (May be covered and refrigerated overnight or frozen at this point, if desired) Bake at 350 for 30 minutes or until golden brown.
Preheat your oven to 375°F. Chop the celery and the onion into small pieces. Cut the bacon into 1/2" wide strips, like you are making bacon bits. Brown bacon and remove from pan and place on paper towel. Take 2 tablespoons of bacon grease and put into a sauce pan. Make sure that the sauce pan is at least 3 quarts. On medium heat cook the celery and onion until the onion is translucent, roughly 10 minutes. Add the 1/3 Cup of flour to the celery and onion and mix together. Add the chicken stock and stir. Let the mixture get close to boiling. Add the sour cream, bacon, and chicken pieces and stir while letting it heat. Turn the heat down, and begin to make the biscuits. In a large bowl mix together the flour, salt, sugar, and baking soda. Add the shortening, and use a pastry cutter to make the mixture into fine crumbs. Add the milk and use a fork to mash the mixture together. Knead the dough a few times and make into a ball. Roll the dough with a rolling pin into a 1/4" thick sheet. Cut out the biscuits. Pour the soup into a 9x13-inch casserole dish and place the cut out biscuits on top. Cook in the oven for 22-24 minutes. Just make sure that the top of the biscuits are golden brown.
Place tomatoes in a wire basket and lower into a large saucepot of boiling water. Blanch tomatoes 30 to 60 seconds or until skins start to crack. Remove from boiling water. Dip immediately into cold water. Slip off skins; trim away any green areas; cut out core. Leave tomatoes whole or cut into halves or quarters. Add 1 tablespoon of bottled lemon juice to each pint jar, or 2 tablespoons of bottled lemon juice to each quart jar. Pack tomatoes into hot jars, pressing gently on tomatoes until the natural juice fills the space between tomatoes, leaving 1/2 inch headspace. Add 1/2 teaspoon salt to each pint jar, or 1 teaspoon of salt to each quart jar, if desired. Remove air bubbles. Adjust two-piece caps. Process pints and quarts 1 hour and 25 minutes in a boiling-water canner.
Preheat oven to 350 degrees and grease a 12 cup muffin tin. In a mixing bowl, whisk together the coconut flour, salt, and baking soda. In a smaller bowl, beat together with a fork the eggs, coconut oil, honey, mashed bananas, and vanilla. Add the wet ingredients to the dry ingredients and beat with a hand mixer on medium speed for about one minute or until well combined. Stir in the 1/4 cup walnuts. Spoon batter evenly into 12 muffin cups and sprinkle the remaining 2 Tablespoons chopped walnuts on top. Bake at 350 degrees for 20 minutes or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Preheat oven to 350 degrees (Fahrenheit). Cream together butter and sugar. Sift dry ingredients together.Add about 1/3 of the flour mixture to the butter mixture, then 1/2 of the soup and stir until smooth after each addition.Repeat with 1/3 of the flour mixture, rest of the tomato soup, and remaining flour mixture. Fold in the nuts and raisins and pour into a greased Bundt or tube pan and bake for about 45 minutes. Frost with white icing if desired.
Heat butter in large glass microwave on high until melted, about 30 seconds. Whisk in confectioner's sugar, rum or um extract and water, stirring to form a smooth sauce. Heat jam in a small glass bowl in microwave on high until just melted, about 30 seconds. In 6 small bowls or wineglasses, evenly distribute pound cake cubes. Pack cubes down slightly. Drizzle rum sauce and jam evenly over each. Spoon 3 tablespoons of pudding evenly over each. Refrigerate for 45 minutes. Garnish with raspberries, chopped almonds & sprigs of mint; all optional.
Place all ingredients in food processor and blend until smooth - make sure there are no tofu bits visible. Spread the mixture on a 16" (approx) pizza crust of your choice. Whole grain crust is healthiest. Top with your favorite toppings such as mushrooms, black olives, chopped artichoke hearts, baby spinach, etc. If you wish you can sprinkle a little parmesan or other grated cheese on top as well. Bake like regular pizza - I use a 400 degree oven until hot in center, about 12 minute. Notes: Silken tofu is the kind that comes in the aseptic shelf-stable boxes. As a variation, you can use chopped frozen spinach that is thawed and squeezed dry in place of basil.
Unwrap all contents of bags of chocolates (if not using, open one bag of sugar-free baking chips 11.5 oz). In medium sauce pan, melt chocolate bars over medium-low heat in the half and half until mixture is smooth. Remove from heat and add the vanilla; stir til incorporated. Pour into 6 small dessert cups or ramekins; cover and chill for at least two hours (to firm up better-use the freezer).
In a small bowl, mix 2 tbsp milk with the peanut butter until smooth. Fold in 3/4 cup whipped topping; set aside. In another mixing bowl, beat pudding mix with the remaining milk until blended (about 2 minutes); let stand for 5 minutes. Spoon half of the pudding into six parfait glasses or bowls; evenly divide and top the chocolate pudding mixture with peanut butter mixture, and then with the remaining pudding. Garnish top with remaining whipped topping.
Preheat oven to 425°F Remove all but about 1 inch of green leaves from top of pineapple. Cut pineapple in half lengthwise. With a serrated knife, carefully cut around the perimeter of each half pineapple. With a large serving spoon, carefully scoop out pineapple, separating it from the shell - be sure to keep the shell intact. Cut the flesh (not the shell) of each half pineapple in half again, lengthwise. Cut out the tough inner core. Cut the pineapple in 1-inch bite-size pieces (about 3 cups). Drain one pineapple shell on paper toweling. Discard the other shell. Melt 4 tablespoons butter in a large skillet over medium-high heat. Add pineapple, lime segments, sugar and red pepper flakes. Cook for 5 minutes, stirring frequently. Transfer pineapple mixture, including all butter, to pineapple shell. Set aside. Melt remaining 4 tablespoons butter in a medium skillet over medium-high heat. Add breadcrumbs and saute, stirring frequently, until crumbs are toasted and browned. Top pineapple with tasted breadcrumbs. Place pineapple shell in an appropriately sized baking dish. Bake for 12 to 15 minutes. (You can prepare this recipe early in the day, cover with plastic wrap and refrigerate until baking. Bake for 20 to 25 minutes.). NOTE: In the tropics, fruit is quite often cooked like a vegetable and served as a side dish. If you want an even more peppery kick to this dish, add 1/8 teaspoon cayenne pepper to the breadcrumb-butter mixture.
Shred the cored cabbage in your food processor, on a mandolin or cut the cabbage into quarters, remove the core and slice thinly with a knife from the cut side. Place shredded cabbage into a non-metallic bowl, sprinkle with salt and vinegar and toss to coat. Refrigerate for 1-2 hours. Fluff the cabbage with a fork, add the shredded apple (unpeeled or peeled) and the oil. Mix well to coat the salad. Season to taste with sugar or salt. Marinate in the refrigerator for another hour. Serve cold.
Melt butter in non-stick skillet on med-hi heat. Add shrimp; saute 1 minute. Add zucchini, saute 2 minutes. Add tomato, seasoning, salt and red pepper; cook and stir for 3 minutes. Transfer to plate; sprinkle with parmesan.
Preheat oven 325 degrees. Place rack to centre. Grease 10 inch angel food pan. Place tea bags into a measuring cup and pour over 2/3 cup boiling water. Let steep 6 minutes. Remove tea bags, squeezing any liquid into the cup. Let cool to room temperature. Melt chocolate in the top of double boiler until smooth. Remove let cool. Puree marmalade in processor or through a sieve. Set aside. Using electric mixer beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in the melted chocolate. Now stop using mixer and use the wooden spoon, for combining. Stir in the marmalade, walnuts, and vanilla. Combine the flour, baking powder in a bowl. Beat in the flour mixture, alternating with the cold tea into the chocolate mixture in two additions. DO NOT OVERBEAT-- Pour the batter into prepared pan. Bake until tester comes away clean-- about 60- 70 minutes. Transfer to wire rack and cool 15 minutes. Using a sharp knife cut around the edges to loosen then turn out. Cool completely. Bring the cream to a boil, and pour over the chopped chocolate. Let stand to melt. stirring now until smooth. Place cake onto plate-- Glaze the top and letting glaze drip down the sides of cake. Cover with a dome top. Store at room temperature. Can be made the day before serving.
Take the celery and onion and chop it fine. Put it into the pan. Take the giblets and liver, chop them fine and put them into the pan. Take 4 small sausage links and remove the casings and put them into the pan. Put the beef and the pork into the pot and stir everything. Shake in allspice, poultry seasoning, salt and pepper, and basil. Cook on low for 4 hours occasionally stirring the pot so that nothing sticks or burns. Whatever you do, DO NOT DRAIN THE JUICES/FATS whatever you want to call them! Put the bread crumbs inches You want to make sure that you didn't put too much. You need only enough to bind the meats together so that it all sticks. Cook for ten minutes. Taste the stuffing to adjust the seasonings. Keep on low until the stuffing almost sticks on the bottom. Stuffing is done. Cool completely. Stuff the Turkey! ENJOY!
Melt butter in saucepan over low heat. blend in flour, salt and pepper. cook over low heat, stirring until mixture is smooth and bubbly. remove from heat. stir in milk. heat to boiling, stirring constantly. boil and stir 1 minute. prepare thick white sauce. stir in meat, 1 tablespoon minced onion and the parsley. season with salt and pepper. spread mixture in ungreased square pan, 8x8x2 inches (or any pan for that matter), but you want to use a shallow pan to the mixture can completely cool to make it easier to handle. cover and chill at least 2 hours. mix egg and water. shape croquettes (i use a 1/4 or 1/3-cup measuring cup to scoop out the mixture for the croquettes) and dip in egg, and then breadcrumbs to cover. chill again. heat fat or oil (3-4 inches) to 365 degrees in deep fat fryer or kettle. fry croquettes in hot fat 1-1/2 to 2 minutes or until light brown. drain. keep warm in 350 degree oven until serving time.
Melt butter in microwavable casserole dish. Add rice, consomme' beef, and french onion soups. Cook in microwave for 8 minutes. Stir and cook for another 8 minutes or until tender.
Grease bottom only of 3 1/2- to 4-quart round slow cooker with shortening or cooking spray. Sprinkle lightly with 2 teaspoons of the Bisquick mix. In large bowl, stir bananas, granulated sugar, 1/3 cup melted butter, 2 tablespoons bourbon, the vanilla and eggs until well blended. Stir in remaining Bisquick mix, the cinnamon, chocolate chips and 1/2 cup of the pecans until well blended. Pour into slow cooker. Cover; cook on High heat setting 1 hour 30 minutes to 2 hours or until toothpick inserted in center of loaf comes out clean. Turn off slow cooker; uncover, and remove ceramic base from cooker to cooling rack. Let cool 15 minutes. Loosen edge of bread with thin metal spatula. Remove bread from slow cooker to cooling rack. Cool 1 hour. In small bowl, mix glaze ingredients until smooth and consistency of thick syrup. Drizzle over top of bread. Sprinkle evenly with remaining 1/4 cup pecans.
Preheat oven to 450. Unroll pizza crust on a greased baking sheet and shape into a rectangle. Set aside. Heat oil in a large pan over med-high heat. Add onion and garlic and saute 2-3 minutes. Add spinach in stages, stirring until wilted. Remove pan from heat and stir in remaining ingredients. Using a slotted spoon, place filling onto lower half of crust. Pull upper half over filling and crimp edges to seal. With a sharp knife, cut 3 or so small slits in the top for steam. Bake 15 minutes. The original recipe calls for brushing with milk and sprinkling parmesan cheese. Sometimes I skip the milk and just sprinkle parmesan and garlic powder on top.
Bake Duncan Hines Classic White Cake as directed on box (in 9 X 13 pan). Let the cake cool completely. Slice brown edges off top and sides of cake and crumble white cake in large bowl. Mix crumbled cake with 1/2 can Betty Crocker Vanilla Icing. After mixing well roll into balls. Chill for 30 minutes. Melt vanilla almond bark as directed on package. Roll cake ball into the melted vanilla bark and place on wax paper until coating if firm.
Preheat oven to 350°. Combine first 4 ingredients (including fudge packet from mix), stirring well. Spread into an 8-inch square baking pan coated with cooking spray. Bake for 30 minutes or until a wooden pick inserted near edge of pan comes out clean. Cool in pan on a wire rack. Crumble brownies; place in a food processor. Add bourbon; process until mixture forms a ball (about 30 seconds). Shape brownie mixture into 24 balls, about 1 1/2 tablespoons each. Place nuts in a shallow bowl. Roll balls in nuts, pressing gently to coat. Store balls in an airtight container at room temperature for up to three days.
Preheat oven to 350F and lightly grease a 13 x 9" cake pan. Cream margarine and sugars together until light; add eggs and pulp. Beat well. Sift dry ingredients together and add to batter; mix until smooth. Pour into prepared baking pan. Bake for 25 minutes or until golden brown. Cut into squares and serve.
Combine the first 6 ingredients and blend well. Take your steak strips and coat them well with the spice mix. Put meat in the slow cooker and add the pepper strips, broth and bay leaves. Cover and cook on low for 6-8 hours then remove the bay leaves and throw away. Dissolve the cornstarch in water and stir into crock pot. Turn temp to high and cover/cook on High until thickened. Serve over rice or noodles.
Cream 1 cup sugar, butter and shortening in a large bowl til light and fluffy. Beat in egg, sherry vanilla and anise til well combined. In a separate bowl, mix together flour, baking powder and salt; stir into butter-egg mixture til well mixed. Divide dough in half. Wrap each half in plastic wrap and chill for 30 minutes to 1 hour, or til dough is firm, but is still quite workable. Preheat oven to 350' degrees F. Combine cinnamon with remaining sugar in a small bowl; set aside. On a lightly floured surface, roll out each half of dough 1/8 inch thick. Cut into desired shapes, re-rolling scraps just once. Place on ungreased cookie sheets and sprinkle with cinnamon-sugar mixture. Bake 10 to 12 minutes, or til golden. Remove to wire racks to cool.
Preheat oven to 400°F. Sprinkle chicken with salt and pepper. Place in oven for about 20 minutes, or until fully cooked. (While chicken is cooking) in a large pan, mix together tomato juice, butter, brown sugar, Tabasco sauce, Cajun seasoning, garlic salt, and onion powder. Bring to a boil and reduce to thicken. Add chicken to pan and toss to coat.
Preheat oven to 350*. Butter casserole dish. Cook squash until just tender. Drain well. Beat eggs. Add all ingredients to eggs. Pour into buttered baking dish. Dot with butter. Bake for 30 minutes at 350*.
Wash and trim asparagus,disgarding the tough ends. Cut each spear into 3 pieces. Bring a large pot of water to a boil and cook asparagus about 2 minutes. Drain and rince in cool water to stop the cooking. Combine the asparagus, pepper strips, artichokes, parsley and Feta in a large bowl. Mix all of the dressing ingredients together and whisk to blend. Pour over asparagus mixture & toss. Chill several hours.