HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325. Cut each boneless pork chop into 2 pieces. In a shallow dish, combine the egg, water, rosemary, pepper, and garlic powder. Put the McCormick's Crusting Blends into a ziploc gallon bag. (I use the garlic, lemon and rosemary flavor, but you can use which ever you desire, or for that matter just seasoned bread crumbs). Dip the pork into the egg mixture, then into the bread crumbs, shaking until well coated. In a large skillet over medium heat, brown the pork in the oil for 5 minutes on each side. Remove to a 9 x 13 baking dish; keep warm in the oven. In the same skillet, saute the mushrooms in the butter until tender, 4 to 5 minutes. Stir in the soup, sour cream, and broth. Pour mushroom and gravy mixture over the pork. Cover and bake until the pork is tender and the juices run clear when the pork is pierced with a fork; about 45 minutes. NOTE: Try this recipe with chicken or turkey cutlets in place of the pork (reduce cooking time slightly). You could even use beef steaks, if you like.
In a mixing bowl, cream butter and cream cheese until light and fluffy. Add sugar, egg yolks and vanilla: mix well. Gradually add flour. Cover and chill 2 hours or until firm. Preheat oven to 350°F. Roll out on a lightly floured surface to 1/4-inch thickness. Cut into 3-inch shapes. Place 1 inch apart on greased baking sheets. Bake for 10-12 minutes or until set (not brown at all). Cool for 5 minutes; remove to wire racks to continue cooling. Frost after completely cool with White Velvet Buttercream Cookie Frosting (see Recipe #48001).
Divide spinach & lettuce between 2 salad plates, then arrange the chicken, strawberries & oranges on the lettuce. In a small bowl, whisk together the syrup & vinegar, then drizzle it over the salads, before topping with the nuts, if used.
Preheat oven to 375°. Sift rice flour, potato starch, and tapioca starch into a bowl. Mix baking soda with sifted flours and set aside. In a large bowl, combine butter, sugars and pudding mix. Beat until smooth and creamy. Beat in eggs and vanilla; gradually add flour mixture. Stir in chips and nuts. Roll into balls and flatten slightly or drop by teaspoonful on an ungreased cookie sheet. Bake at 375° for 8-10 minutes. *Note: You may use instant chocolate pudding instead of vanilla pudding for an extra chocolatey, chocolate chip cookie.
Cook macaroni in salted water till barely done, drain. In 4 litre casserole dish combine with soup, seasonings, peas and tuna till well blended. Top with cheese. Bake covered at 375 degrees for about 20 minutes, or till cheese is melted on top.
If using large scallops, cut into 3 or 4 pieces. In med. saucepan, cook and stir onion in butter until tender. Add scallops, lemon juice, salt, marjoram leaves, paprika, and wine; simmer uncovered 10 minutes. Add mushrooms; simmer 2 minutes longer. Drain liquid from scallop mixture; set aside. Melt 1/3 cup butter in medium saucepan over low heat. Stir in flour. Cook over low heat until mixture is smooth and bubbly. Remove from heat; Stir in reserved liquid and cream. Heat to boiling, stirring constantly. Boil and stir for 1 minute, then add parsley. Reserve 1/2 cup sauce; Add the rest to the scallop and mushroom mixture. Heat through, stirring often. Spoon scallop mixture into six individual baking dishes; spread each with 1 tbs. reserved sauce. Melt 1 tbs. butter in small skillet; add bread crumbs, stirring until brown. Place baking dishes on baking sheet. Set oven to"broil"; broil dishes 6 inches from heat 5 to 8 minutes or until bubbly and brown. Sprinkle crumbs over the tops and serve.
Mix all ingredients together (except milk) in a large pan. Cover. Put on high heat until boiling for 3 minutes. Mix. Put on low heat for 30-40 minutes (still covered). Mix often to prevent sticking. Add more water of you want it more thin. Serve hot with a swirl (or a cup!) of evaporated milk on top! Enjoy!
Preheat oven to 350 degrees. Put flour, salt, 3/4 cup of sugar, and baking powder in large mixing bowl. Add butter and cut into until crumbly. Beat eggs in small bowl. Add eggs and milk to flour mixture. Stir together like muffins. In separate large bowl, (make sure rhubarb is dry or it adds wetness to cake) put chopped rhubarb and 1 cup of sugar. Mix the rhubarb and sugar together. Put 2/3 of the cake mixture into a 13 X 9 inch that you did not grease, I repeat do not grease. Pour rhubarb on top. Drop remaining cake mix on top of the rhubarb. Bake for 55 minutes, or until toothpick comes out clean.
Preparation: Heat 1/2 cup oil in a large skillet over high heat. Add beef and quickly saute until beef is seared and browned on all sides. Remove pan from heat and transfer beef to a plate. Save covered. Return pan to medium-high heat and add 1 1/2 tablespoons oil. Add onions and saute until edges are seared and they begin to soften, about 2 minutes. Add aji amarillo, tomatoes, parsley, salt, pepper, soy sauce and vinegar. Saute until tomatoes have softened, about 2 minutes. Add beef and toss gently. Optional: For a special taste pour 1/4 cup Pisco over boiling meat and ignite. Cover and set aside. Heat 3/4 cups oil in a large nonstick skillet over medium heat. Add potatoes and saute until browned and tender, about 15 minutes. Drain on paper towel. Unmold rice in center of serving dish. Place beef and french fries on each side. Sprinkle with finely chopped parsley.
Whisk oil and flour in heavy large saucepan over medium-high heat until smooth and golden brown, about 3 minutes. Add enough Cajun seasoning to season to taste and stir 30 seconds. Add clam juice and stir until smooth. Add tomatoes with juices. Reduce heat to medium-low and simmer 3 minutes. Add spinach, thyme, and garlic and simmer until spinach is just wilted, about 1 minute. Add crabmeat and simmer until heated through, stirring gently. Season to taste with salt and pepper. Ladle soup into bowls and serve.
Preheat the broiler (griller). In a large bowl, mix together the berries and 1/4 of the brown sugar. Pour into a flameproof shallow baking dish or 9-inch pie dish. In a medium bowl, whisk the cream with 1 tablespoon of the brown sugar until soft peaks form. Whisk in the sour cream. Place dollops of the cream mixture on top of the berries, in mounds. Sprinkle evenly with the remaining 3 tablespoons brown sugar. Slip under the broiler about 2 inches from the heat source and broil (grill) until the sugar melts, about 2 minutes. Remove from the broiler and serve immediately.
Muddle the mint leaves with the sugar syrup in a highball glass. Add the tequila and lime juice, fill the glass with crushed ice, and stir vigorously to mix. Decorate with a lime wedge and a mint sprig.
Mix and spoon into greased loaf pan. Bake at 350 degrees for 1 hour. Let stand 5 minutes and pour off any excess juices. Spoon on topping. Serves 6 to 8.
A day or so before the occasion: Dissolve jello in 2 cups hot water. Stir in 1 1/2 cup sugar. Stir in lemonade, pineapple juice, 2 cups cold water & mix. Pour into small-medium size Tupperware containers and freeze. The day of serving: Take out of freezer and let defrost some. (maybe 30 minutes to 1 hour prefer guests arrive). Scoop out of bowl from freezer and put in serving container. Pour 1/4 to 1/2 container of ginger ale over frozen mixture. Let sit before serving. **Try to put 1/2 and 1/2 ratio of punch and ginger ale in serving bowl. Continue to replenish with frozen mixture and ginger ale as needed. ENJOY and let me know what you think!
Put the above ingredients together in a blender and blend until ice is chopped well. Enjoy!
Pre-heat oven to 400 degrees. In a large pot, cover the frozen broccoli with salted water. Bring to a simmer, then continue to simmer for 10 minutes. Drain the broccoli. Add the next 5 ingredients (everything but the sliced almonds). Transfer to a large casserole dish sprayed with non-stick cooking spray. Cover tightly with aluminum foil and bake for 35 minutes. Remove the cover, sprinkle with the almonds, and return to the oven, uncovered, for an additional 5 minutes. If you like the top toasty, you may need to use your broiler, but DO NOT walk away as the almonds will brown quickly.
Trim and discard fat from meat and cut into 1-inch cubes. In a wide frying pan, heat oil over medium-high heat; add meat a few pieces at a time and cook until lightly brown. Push to sides of pan. Add onion, garlic, chili powder, cumin, and oregano; cook until onion is limp. Stir in water, sugar, salt, and tomato paste; simmer, covered, until pork is fork tender (about 1 hour). Skim off fat and discard. Stir in cream and cook, stirring, until mixture boils. Turn into a serving dish and garnish with pumpkin seeds. To serve, fill warm tortillas with meat and garnish with avocado, tomato, and sour cream. Offer lime to squeeze over servings.
Preheat oven to 350 F. Combine flour and baking soda in a bowl. Beat butter, peanut butter, sugars, and vanilla in a large mixing bowl until creamy. Beat in eggs; beat in flour mixture. Stir in oats and chocolate chips. Drop by mounded tablespoons onto a ungreased cookie sheet about 3 inches apart then bake for 10 to 15 mins. or until they are light brown. Let stand on cookie sheets 3 minutes then remove to wire racks to cool.
Heat the olive oil in a large, nonstick skillet over medium high heat. Add the steamed green beans and red pepper flakes and cook until just starting to turn brown, about 7 minutes, stirring or tossing often. Reduce the heat to medium low and stir in the garlic, salt and pepper. Cook for two minutes and stir in the mint, lemon juice and zest. Cook for one minute, stirring to combine all the ingredients and remove from the heat. Serve warm or at room temperature. Enjoy!
Mix all ingredients except fruit cocktail on low to med for 3 minutes Stir in fruit cocktail pour into greased bundt pan. Bake at 350 for 1 hour. Immediately flip onto a plate to cool. *added special touch before pouring batter in pan sprinkle some cinnamon sugar this adds a special kick to the outside. **use pie filling in place of fruit cocktail great taste!
Place chicken in a large pot or Dutch oven and cover with water (about 3/4 pot full). Bring the pot to a boil, then reduce heat and let chicken simmer for approximately 1 1/2 hours, or until the chicken is done. Remove the chicken from the pot and place on a plate to cool (approx. 20-30 minutes). When cooled, skin and debone, placing chicken meat in a bowl for later. Remove 1 cup broth from pot and set aside for later. Do not discard the rest of the broth; will use later to boil the noodles for extra flavor. While chicken is boiling, melt butter in saute pan and add minced garlic. Let it saute for just a minute or so, then add mushrooms. If you like you can add a splash of white wine here for a special taste. Cook mushrooms until tender and set aside for later. The above steps can be done ahead of time and kept in refrigerator for assembly the day of the meal. Next, in a separate bowl, mix the cream of chicken soup, cream of mushroom soup, and 1 cup of broth -- Stir together until blended. Bring remaining broth to a boil once again and place the pasta in the boiling water (Add a bit of water if you need to). When the noodles are cooked, drain, and put back in the pot. Now, add in the rest of the ingredients, except for garnish: chicken meat, mushrooms, soup mixture, cheese, and seasonings (to your liking). Mix well and pour into a greased deep/large casserole dish. The size of the dish depends on how much chicken you use and thicker noodles vs. thinner noodles, but generally a 9x13 dish is sufficient. You can also put some of the mix, if there is too much, in a freezer-safe container to save for a quick dinner later on. Sprinkle with your garnish, and bake covered in a 350°F oven for about 30 minutes. Serve with sour cream on the side for a very creamy version of this entree.
MAKE THE CHOCOLATE CRUST: Preheat the oven to 375°. In a medium glass bowl, combine the chocolate and butter and microwave at high power in 20-second intervals until the chocolate is melted. Stir well, then stir in the cookie crumbs. Press the cookie crumbs over the bottom of a 9-inch springform pan and 1 1/2 inches up the side. Bake the crust for 10 minutes, or until set; the crust will continue to firm up as it cools. MEANWHILE, MAKE THE PEANUT BUTTER FILLING: In a large bowl, using a handheld electric mixer, beat the cream cheese with the peanut butter, sugar and vanilla extract until blended. In another large bowl, using the same beaters, whip the chilled cream until firm. Fold one-third of the whipped cream into the peanut butter mixture to loosen it, then fold in the remaining whipped cream and 1/2 cup of the chopped peanuts. Spoon the filling into the crust, smoothing the surface. Sprinkle lightly with salt and refrigerate until set, about 3 hours. MAKE THE CHOCOLATE TOPPING: In a medium glass bowl, combine the chocolate with the heavy cream and microwave at high power in 20-second intervals until the chocolate is melted and the cream is hot. Stir the chocolate topping until blended, then let cool to barely warm, stirring occasionally. 4.Spread the chocolate topping over the peanut butter filling and refrigerate until just firm, about 15 minutes. Sprinkle the remaining 1/4 cup of chopped peanuts around the edge of the pie. Carefully run a thin knife around the pie crust to loosen it, then remove the springform ring. Using a sharp knife, cut the pie into wedges. Run the knife under hot water and dry it between each cut.
Combine all ingredients except chicken and broth (if using) in slow cooker. Lay chicken on top and cover. Cook on low for 6-8 hours or on high 3-4 hours. Before serving remove and shred chicken. Chicken broth can be added at this point if a thinner consistency is desired. Cook 30 minutes longer on low. Can be served with rice, cheese, sour cream, tortilla chips.
Saute chicken and onions and pepper in olive oil until chicken is opaque and cooked through. Add group B and cook briefly, stirring constantly. Add group C, stir and bring to a boil, simmer (covered or uncovered to control thickness of chili to taste) for 1/2 hour or more. Adjust seasonings. Add lime juice to taste right before serving with choice of toppings.
Prepare pasta according to package directions and drain. Rinse pasta under cold water to cool. Combine 2 1/2 cups milk, vegetables, thyme, paprika and pasta in a saucepan. Cook over medium heat until hot but not boiling. Combine remaining 1/2 cup milk and cornstarch and mix until cornstarch dissolves. Stir cornstarch into soup and return to simmer. Add clams and simmer for 3 minutes. Season with salt and cracked black pepper.
Heat 2 cups of Low Sodium/Fat Free Chicken Stock to a simmer. Sautee garlic in butter over medium low to medium heat. Add chicken and cook for 2 minutes. Add mushrooms and stir for 3 minutes. Remove mushrooms and chicken and set aside. Add rice and coat with butter from pan. Add heated chicken stock, 1/2 cup at a time, stirring and cooking til each addition is absorbed before adding the next. After final addition of stock is added, add chicken, mushrooms, spinach and cheese. Stir together to melt cheese and welt the spinach. Serve and enjoy!
Peel the oranges removing all pith and slice thinly. Place in a shallow 5 cup oven proof dish and sprinkle with the liqueur. Lightly whip the heavy (35%) cream and blend it with the sour cream. Spread over the oranges. Chill thoroughly in the refrigerator. A few minutes before serving sprinkle the Demerara sugar on top and broil until the sugar has melted.
Chop the vegetables or pods to the size you like. Remove the skin of ginger or garlic. Crush the ginger or garlic flat but DO NOT chop it. Add the oil onto a hot pot, for us Chinese people, we use a"wok". Cook the ginger or garlic for a while. Add the vegetables or the pods. Stir fry them until they are soft. Add water if it is too dry. This is often necessary for pods and harder veggies. For pods, cover the pot with a lid and stir fry the veggies alternately until they are cooked. Add salt, sugar and oyster sauce and mix well. Serve hot.
Preheat oven to 325°. Lightly spray a 9" springform pan with cooking spray. Mix crumbs and melted butter in a bowl. Press crumb mixture onto bottom and 1 1/2 inches up side of pan. Bake for 8 to 10 minutes or until edges are lightly golden and crust is set. Cool on rack. Make filling: In large bowl with electric mixer on medium-high, beat cream cheese and sour cream for 2 to 3 minutes until fluffy. Gradually beat in Splenda. Beat in eggs, 1 at a time, just until incorporated. Beat in zest and juice. Pour into crust. Bake for 1 hour to 1 hour, 15 minutes, or until center is almost set, but still slightly jiggly. (Do not overbake, as it will firm as it cools). Let cool completely. Make lemon curd: In the top of a double boiler, combine lemon zest, lemon juice, egg, egg yolk, and Splenda over gently simmering water. Whisk until hot and frothy, about 5 minutes. Gradually whisk in butter and continue whisking for 7 minutes or until thickened and coats back of spoon. Remove from heat and cool for 30 minutes. Run a thin blade around the edge of the springform pan and remove sides. Transfer to a serving plate. Spread lemon curd over top. Let stand at room temperature for 30 minutes. Garnish with raspberries, if desired. Cool cheesecake in refrigerator several hours or overnight before serving. Note: When I put just Splenda in the ingredients, it would not take it. I would not recommend using anything but sugar or Splenda in this - no other substitutes.
Melt the butter in a large skillet. Saute onions and celery until tender. Combine the remaining ingredients in a large bowl and add the celery and onion. Toss lightly with a fork until well mixed. Put dressing in a covered greased baking pan. Bake for 1 hour @ 350°F for 1 hour.
Boil a pot of water over medium - high heat. 2) When boiled, add in chicken and Chinese herbs. Bring all ingredients to a boil again. Then, reduce heat to low fire, and simmer for 1 - 1.5 hour. 3) Add rice wine right before heat off. Stir briefly to combine. Serve hot.
Allow cream cheese to come to room temperature. Cream together mayonnaise, Parmesan, Romano cheese, garlic, basil, and garlic salt. Mix well. Add the artichoke hearts and spinach (be careful to drain this well), and mix until blended. Spray pie pan with Pam, pour in dip, and top with mozarella cheese. Bake at 350 degrees for 25 minutes or until the top is browned. Best served with thinly sliced toasted bread, such as French or Italian.
Preheat the oven to 300F/150C/gas mark 2. Take a heavy-bottomed dish or an ovenproof gratin dish (a Le Creuset is ideal - the potatoes tend not to catch), and grease it will with some of the butter. Layer the potato slices in the dish, slightly overlapping each other, seasoning lightly with the salt and pepper, and sprinkling a liberal amount of cheese on each layer. Sprinkle cheese on the top of the last layer. Put the double cream, garlic and sprigs of thyme in a pan and bring to them gently to the boil, then remove the thyme and pour hot cream over the potatoes. Dot the top of the gratin with the remaining butter and some extra cheese if you wish, and bake for about 1 hr to 1 1/2 hrs, or until the potatoes are soft, and the top is crispy and golden brown. Serve bubbling hot as a main meal or as an accompaniment.
Brown ground beef and drain. Add taco or fajita seasoning and 1/2 cup water. Mix in beans, sour cream and cheese. Stir until cheese melts and pour into a bowl. Serve with your favorite chips or veggies.
Dressing: Combine first 5 ingredients and blend in a blender. Add oil and poppy seeds. Blend again. Salad: Tear lettuce into bite-size pieces and place in large bowl. Add strawberries and Mozzarella cheese. Toss lightly. Add just enough dressing to coat and toss again.
Preheat oven to 350°F. Beat butter, 3/4 cup of sugar, all of the brown sugar, cornmeal, molasses, spices, baking soda, and salt in a large bowl on medium speed for 3 minutes or until fluffy. Beat in eggs and vanilla until well blended. Gradually add in flour while mixing on low speed. Mix until well-blended. Place the remaining white sugar in a small bowl. Form balls of dough measuring 1 inch in diameter, roll in the sugar, and place on an ungreased cookie sheet. Bake for 8-10 minutes or until the edges begin to brown. Cool on cookie sheets for about 2 minutes before moving them to wire racks to finish cooling.
Preheat oven to 350. Cut peppers in half and scoop out the insides. Place in a 13x9 baking pan. Brown chorizo and onions together. Then add the corn, rice, tomato sauce, cumin, paprika and pepper flakes. Stuff peppers. Bake them for 45 minutes in oven. While the peppers are baking, make the goat cheese cream sauce. Melt butter in a saucepan on medium heat. Add flour and cook until a paste is formed. Add milk, lower heat to low. Cook until it begins to thicken. Add goat cheese and continue cooking until thickens. Place the peppers on a plate and spoon the cheese sauce on top and enjoy!
Stir ingredients together in a bowl until well-incorporated. Be sure you have clean hands! Scoop a teaspoon-sized lump and roll into a small ball. Chill if desired. Serving size, 5 balls.
Preheat oven to 375°F. Combine mustard, garlic, herbs, oil, and vinegar. Season pork roast with salt and pepper. Spread the mustard mixture over the whole roast. Put the roast on a rack in a baking dish. Roast about 1 hour (see note above) or until thermometer registers 150°F. Put on a platter, cover with foil and let rest 15 minutes.
With hand mixer beat egg yolks for 5 minutes Or till fluffy and light in color. At medium speed, stream in oil slowly, mixing for 2 more minutes. At slow speed, add lemon juice, mayo, milk and vinegar. Blend for 2 minutes. Add all other ingredients, blend for 5 minutes. Chill overnight for best flavor. Serve over Boston lettuce and top with bay shrimp.
In a small bowl, combine the first six ingredients. Cover; refrigerate until serving. For chips, brush tortillas with butter; cut each tortilla into eight wedges. Combine sugar and cinnamon sprinkle over tortillas. Place on ungreased baking sheets. Bake at 350°F for 5-10 minutes or just until crisp. Serve with fruit salsa.
For dough, combine flour and salt. Stir in oil, then stir in warm water. Turn dough out onto a lightly floured worksurface and knead until dough is elastic, about 5 minutes. Cover and set aside while preparing filling. Filling: Boil potatoes uncovered in salted water until tender, then drain well and set aside. In a large saute pan, toast fennel, cumin and coriander seeds for 2 minutes (until a fragrance is noticeable). Add oil, then onion and saute for 4 minutes, until onion is translucent. Add garlic and ginger and saute one minute more. Stir in spinach, peas and cooked potatoes, mashing lightly to combine and warm, then season to taste. Let filling cool. To assemble samosas, divide dough into 12 equal portions and shape each portion into a ball. On a lightly floured surface,roll out 1 ball into a 6-inch circle. Cut circle in half. Fold 1 corner of semicircle up and over middle. Fold second corner over to make triangle, and pinch corners of triangle to seal (leave rounded side open). Hold triangle in your hand with open rounded side facing up and let dough fall open to make cone. Fill cone with approximately 2 tablespoons potato mixture, then pinch along rounded side to seal. Repeat with remaining dough and filling. Cover and chill samosas until ready to cook. Fill a pot with 2-inches of oil (make sure oil fills pot not more than halfway) and heat to 350°F With tongs, place samosas in oil, leaving an inch between them, and cook until golden brown, about 4 minutes. Turn over and cook other side until brown, then remove onto a paper-towel lined plate to drain. Samosas can be served warm or at room temperature with mango chutney. TIP: Alternately, the samosa can be brushed with an eggwash and baked at 375 °F on a parchment-lined baking tray for 30 minutes.
Preheat oven to 350degrees. Grease and flour Bundt pan. Combine all ingredients in a large bowl and mix well until blended. Batter should be thick. Pour into pan and bake for 50- 55 minutes. Invert Bundt pan onto a plate when cooled and sprinkle with powdered sugar. Enjoy.