HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine meatball ingredients in large bowl. Mix with hands until well combined. Shape into small meatballs and place on jelly roll pan. Brown in 350 degree oven, turning occasionally, to brown, about 20 minutes. Combine sauce ingredients in saucepan. Heat until the boiling point. Add cooked meatballs to saucepan with prepared sauce. Simmer until meatballs are fully cooked. Serve on platter with toothpicks as an appetizer or over rice as a main dish.
Preheat oven to 375 degrees. In a large oven proof skillet, melt butter over medium heat; add mushrooms & onions, cook about 5 minute. Stir in rice; cook until lightly toasted, about 2 minute Strir in broth, season with salt and pepper. Cover skillet, place in oven; bake 45 minute Cook until rice is almost done. Remove skillet stir in Parmesan Cheese and Thyme, season with salt and pepper if neessary. Seve.
Place chicken in the crock pot then the dry ingredients and the water. Cook on low 7-8 hrs or high 4-5 hours If your are using a roast, substitute dry brown gravy mix for the chicken gravy.
Heat olive oil in large saucepan over medium heat. Add onions, smoked paprika and a pinch of salt and cook, stirring occasionally, until soft but not browned, about 10 minutes. Add carrots, celery, fennel, winter squash and thyme, season with a little more salt and cook for another 5 minutes, stirring often. Pour in white wine, increase heat to high and bring to a boil. Add vegetable stock, tomatoes, bay leaf, marjoram, oregano and chili flakes. Return to a boil, add potatoes and reduce heat to medium and simmer 10 minutes. Add orange zest and juice along with a dash of hot pepper sauce. Taste and adjust seasonings with lemon juice, salt and freshly ground pepper.
Cream butter and cheese together until well blended. Add Flour, salt and Tabasco and knead until well blended. Knead in the Rice Krispies. Make tiny balls out of teaspoon amounts of dough. Place on an ungreased cookie sheet and press down with fork until each teaspoon of dough is round and approximately 1/4 inch thick. Bake in preheated oven at 400°F for 10 to 12 minutes. Remove to rack to cool. Store in airtight container.
Season the brisket liberally on both sides with teriyaki sauce, salt, pepper and garlic powder. Place the meat under the broiler until browned. Turn it over and brown the other side. While the meat is browning, put 2 cups of water and the onion soup mix into a pot large enough to hold the meat, bring to a boil and let boil for 10 minutes. Mix the flour into 1 cup of cold water and stir well. When the soup has boiled stir in the flour mixture and stir until thickened. Reduce heat to a simmer. Add a splash of wine. When the meat has browned add the meat and any pan juices to the pot. Cover and simmer until meat is fork tender, about 2 to 2 1/2 hours.
In a large saucepan, melt the butter over medium heat. Add the vegetables, cover and cook for 5 to 7 minutes, stirring frequently. Add the stock or broth, one-half cup of the milk, the bay leaf, parsley, salt and pepper. Reduce heat to low, cover, and cook until the vegetables are tender, 25 to 30 minutes. Discard the bay leaf, and let the soup cool for 10 to 15 minutes. Transfer to a blender or food processor in batches and process until smooth. Heat the puree in the saucepan over medium heat and stir in the remaining 2 cups milk. Heat through, ladle the soup into bowls, and swirl in a tablespoon of half-and-half into each serving. Sprinkle with the chives.
Separate biscuits. Melt butter in saucepan. In bowl, combine the cinnamon and sugar. Take 1 biscuit and gently stretch it until it is about 1 1/2 inches wide and 6 inches long. Dip in the melted butter and then roll in the cinnamon-sugar mixture. Holding each end of the biscuit, twist the dough about 3 or 4 times and place on a baking sheet. Repeat this process for each of the other biscuits. Bake according to directions on the biscuit can, and serve warm.
add salt , cumin powder and lemon juice and mix well. meanwhile put oil in a pan for frying. Make small balls of the potato beetroot mixture and give them an elongated shape. When the oil in the pan is heated enough , add these elongated potato beetroot balls for frying. Fry till rich red crisp colour is seen. Mash the boiled potatoes and add coriander , grated beetroot to it and mix well. Serve with tangy tomato ketchup.
Combine the fist 6 ingredients thru green onions. Combine mayonnaise, lime juice and curry powder; add to chicken mixture and stir to coat. Cover and refrigerate until ready to serve. Cut each slice of bread with a 3" heart-shaped cookie cutter; top with lettuce and chicken salad.
Preheat the broiler. Place peppers on a broiler pan and place under the broiler, turning occasionally, until the skins become blackened (about 15-25 minutes). Remove from the oven and place in a paper bag or cover with foil until cool enough to handle. Using a sharp knife, peel off and dispose of the charred skins. Core and seed the peppers. Cut each pepper into 8-10 long strip; place in a bowl. In a small bowl stir together the oil and garlic. Seed and stem the pepperocinis, slice into thin rounds and stir into the oil. Pour oil mixture over the peppers, toss, cover and refrigerate until chilled. Refreshing with grilled or broiled meats.
Melt butter and add syrup and brown sugar. Bring to a boil and cook 2 minutes in a large saucepan. Turn off. Add 1 box of Crispix cereal and 1/3 bag of pretzels and pecan halves and mix together. Put on 2 large cookie sheets (I spray with pam first) and bake at 300°F for 10 minutes. Then turn with a spatula and cook an additional 10 minutes. Cool and put in a bowl and add some m&m's.
Cook bacon just to remove grease Combine rest of ingredients Add the bacon and put in large baking dish Bake uncovered in 325 degree oven 60-75min. You may also fix this in crockpot on low 6-8hours.
Heat oven to 400°. Combine butter, sugar and almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add all remaining cookie ingredients. Beat until well mixed. Roll dough into 1 inch balls; place 2 inches apart on ungreased cookie sheet. Flatten balls to 1/4 inch thickness with bottom of buttered glass dipped in sugar. Bake for 7-9 minutes or until edges are very lightly browned. Cool 1 minute; remove from sheets. Cool completely. Stir together all glaze ingredients with wire whisk in small bowl. Decorate cooled cookies with glaze and sliced almonds. Glaze sets up quickly. Frost and decorate a few cookies at a time.
Salt and pepper each bird and fill cavity witih 1/2 a jalapeno. Wrap with strip of bacon and use a toothppick to secure. Place on charcoal grill and baste with Italian dressing. Grill slowly and continue basting with dressing until birds are done.
Preheat oven to 350 degrees. Pound chicken breasts, between sheets of waxed paper. Cook spinach according to package instructions and drain well. While still hot, add 1 tablespoons parmesan cheese, cream cheese, garlic powder, salt and pepper. Stir until melted. Spoon 2-3 tablespoons spinach mixture on top of each chicken breast and roll up tightly. Brown chicken breasts in oil until golden brown on both sides. Place chicken in a baking pan and bake for 20 minutes. Add remaining parmesan cheese and continue baking approximately 10 minutes or until cheese is lightly browned and melted.
Preheat the oven to 350 degreen Farenheit, or whatever temperature is called for on the can of crescent rolls. Unroll the crescent rolls per package instructions. Put about 1/2 tablespoon of Nutella on the large end of each roll. Roll them up. Bake for the amount of time specified in the package directions, about 15 to 20 minutes. Let cool for about five minutes before attempting to eat - the Nutella is like lava when they first come out of the oven, and will hurt you. I speak from experience.
Set the oven at 350 degrees. Have a large roasting pan on hand. Oil a piece of parchment paper about the size of the pan. Discard the rounded end of the watermelon. Cut the watermelon into 4 even slices, each at least 1-inch thick. Remove the rind. Place the slices in the roasting pan. Pour the sherry over them and dot the face of the watermelon with pieces of butter. Sprinkle with salt, and very lightly with pepper. Cover the watermelon with the parchment paper, then cover the pan tightly with foil. Roast the slices for 2 1/2 hours or until charred around the edges. Place watermelon on a rimmed baking sheet to cool. Strain cooking juices. Serve watermelon with juices spooned over, and feta cheese.
Preheat oven to 375°F. In a skillet over medium heat, melt butter and add onion; saute until translucent, about 1 minute. Stir in sausage, rice, and pecans; cook until sausage is done. Season with salt and pepper; remove from heat and let cool. Clean tenderloins and pat dry. Prepare by making a horizontal incision along the side of each tenderloin, forming a pocket. Spoon stuffing deep into tenderloins and close with butcher string. Sprinkle with salt and pepper. Coat a large ovenproof skillet with oil or spray and place over high heat. Sear all sides of tenderloins until browned. Transfer tenderloins to oven. Roast until cooked through, about 25-35 minutes or until centers are 175°F (I think this is a bit overdone so I remove at 155°F and cover with foil. I normally allow 6-8 minutes for each inch of thickness for my pork). Remove tenderloins from oven and let rest 5 minutes (this should then result in a center temp of 160°F). Slice into medallions about 3/4" thick. Arrange on a warm platter and spoon sauce or gravy on top.
Lightly sprinkle bacon over pastry, followed by cheese. Cut into strips 1/2" wide 2 or 3" long. Bake 230deg for approx 5-10 mins, or until golden. (keep an eye on them they will not take long to burn if forgotten!) These can be made with any topping you like, i sometimes add olives, but you could just as easily make it a sweet by using choc spread and nuts.
Preheat grill on high heat and lightly oil the grill. In a small bowl, combine honey, hot pepper sauce, and ground black pepper. Mix well. Cover each chicken breast with sauce and place on grill, basting occasionally. Grill for 10 to 15 minutes per side, or until internal temperature reached 180 degrees F (80 degrees C). Chicken should have a nice color from the sauce. Enjoy!
Preheat the oven to 400 degrees F and make sure the oven rack is in the center position. Lightly grease the corn-shaped wells of the cast iron pan with 1 tablespoon of the vegetable oil. Place the pan in the oven to preheat (pan should heat in the oven at least 15 minutes). While the pan is heating, combine the remaining 2 tablespoons of vegetable oil, cornmeal, flour, baking powder, Baby Bam, salt, buttermilk, egg, and cheddar in a mixing bowl and stir with a fork until just combined. Carefully remove the hot pan from the oven and spoon about 3 tablespoons of the batter into each well. (This will use up only half of the batter.). Lay 2 cocktail sausages down the center of each well. Spoon the remaining batter into each well, dividing evenly between the wells, completely covering the sausages. Bake until golden brown, about 18 minutes. Remove pan from the oven and let sit for 3 to 5 minutes before turning the muffins out of the pan. Serve hot, with desired condiments for dipping.
In a 4-6 quart slow cooker, combine salsa, chili powder, oregano, cocoa and salt. Add pork and turn to coat. Cook covered on high 4-5 hours or low 7-8 hours. Shred with 2 forks and stir into cooking liquid. Serve with warm tortillas, cilantro, lime, salsa and anything else you like in your tacos or burritos.
Take chicken and place on a large cutting board. Put a piece of wax paper (or even saran wrap) over the chicken breast. Use a heavy pan, or mallet, and smash the chicken breast till it spreads out to about the size of 2 chicken breasts. Then place 2 pieces of ham on the chicken breast and then 2 pieces of cheese. Take chicken and roll up into a log. If it isn't holding together, place a couple toothpicks into the chicken to hold in place. Roll each piece in the flour, then in beaten egg, then in bread crumbs. Place the chicken breasts in a baking dish and place in oven at 375°F and bake for 30-45 minutes (or until chicken is cooked through). Cut each piece in 2 pieces, and serve!
Beat butter and brown sugar together until light and fluffy. Mix in flour. Wrap dough and chill for about 1 hour, or until firm enough to roll out. Preheat oven to 325°. Roll dough out on lightly floured board. Cut out cookies. Place on ungreased baking sheets. Bake for about 20 minutes, or until lightly browned at edges.
Bake two 16 oz cake recipes in a Wiltons doll cake pan. Remove the cakes from the pan and slice the cake into three equal layers. Stack the cakes with buttercream in between each layer. Crumb coat the entire cake and place into the fridge for 30 minutes. Add a second coat of buttercream. Cut a hole into the top layer of cake big enough to fit a Barbie doll's legs. Cover the doll cake in a 14in circle of white fondant. Enhance the folds at the bottom of the cake. Place your doll in the middle of the cake. Wrap fondant around the doll's waist. Use a large fondant roller to create large indentations at a 45-degree angle. Create meat-like panels of fondant by placing 2 different shades of red fondant next to each other. Use White and Pink fondant to create connective tissue and silver skin. Blend the fondants together with a fondant roller. Tear the edges of the fondant to create a meaty look. Apply the meat panels to the bottom of the dress at a 45-degree angle. Use sculpting tools to add meat texture. Add texture to the connective tissue and silverskin separately to make the panels look more realistic. Cover the bottom of the dress with 4 -5 panels of fondant. Add a smaller panel of meat fondant to the doll's waist. To create a short skirt. Layer 2 skirts on top of each other. Cover the doll's chest with 2 triangles of meat fondant to create a deep v neckline. Add gel to the dolls hair and comb. Add a tiny panel of meat fondant to create the doll's hat.
Place chops in a glass dish. In a small bowl, mix together the garlic, basil, lemon juice, zest, salt, lemon pepper and olive oil. Pour over lamb chops. Cover with plastic wrap and marinate 2-3 hours. Prepare hot grill. Place chops on an oiled grill 4-6 inches from coals. Grill, turning once and brushing with any reserved marinade, about 10-12 minutes.
Season 2 Tilapia filets with Lawry's seasoned salt. Place 1 tablespoon clarified butter in saute pan. Preheat pan over medium flame. Place Tilapia filets in saute pan with the skin side facing up. Saute for 1 minute. Turn filets and place in oven at 400F for 2 minutes to finish. Prepare Veracruz sauce and ladle sauce over fish, leaving the ends of the fish exposed. For the sauce: Heat butter over medium heat. Add garlic, scallops and shrimp. Saute for 1 minute. Add tomatoes, poblano strips and seasoning. Continue cooking for 30 seconds. Add white wine to mixture and reduce. Add Bloody Mary Mix, chile guero and olives. Continue cooking for 1 minute. Remove from flame and pour over fish. Note: Make sure the edges of the fish are not covered with sauce. Sauce should be bright and loose, not thick and dry.
Stir together dry seasonings in a small bowl. Sprinkle over both sides of skirt steak and let stand for 30 minutes. Grill over medium heat for about 5 minutes on each side. Remove from grill and let stand for 5 minutes, then chop into small, bite-size pieces; set aside and keep warm. Cook each tortilla in a large skillet, or griddle over high heat for about 15 seconds on each side. Place 2 pieces of cheese in the center of each tortilla and place in a large skillet. Cook over medium heat for about 1 minute or until cheese is melted. Remove from skillet and top with a spoonful of beans, meat, salsa and guacamole. Serve with Grilled Lime Jalapenos. Grilled Lime Jalapenos: Grill whole jalapeno peppers over medium heat until well charred on all sides. Remove from grill and slice. Season generously to taste with fresh lime juice and salt. You'll be addicted to these in no time!
In a blender or food processor, combine sugar, lemon juice, onion, mustard and salt. Process until well blended. With machine still running add oil in a slow steady stream until mixture is thick and smooth. Add poppy seeds and process just a few seconds more to mix. In a large serving bowl combine the romaine lettuce, shredded swiss cheese, cashews, dried cranberries, cubed apple and cubed pear. Toss to mix then pour dressing over salad just before serving and toss to coat.
Preheat oven to 450°F Place the roast in a shallow roasting pan and allow it to rest out of the refrigerator for 30 minutes, to bring the meat to just about room temperature. Combine seasonings to make rub. Rub the meat all over with this mixture, patting it into the meat -- particularly on top. Place the roast in the oven for 15 minutes or until the meat starts to brow (the high heat will sear the roast, sealing in the juices.) Reduce the heat to 350°F and continue to cook 12-15 minutes per pound, depending on the desired degree of doneness. Remove roast from the oven and allow the meat to rest for 20 minutes. Before carving, slice a piece of the exterior rosemary-scented fat from the meat and rub it into the carving board to further season roast. Gravy (optional). For gravy, thicken the pan juices with enough flour to make a paste (start with 1/3 cup.) Cook over moderate heat for 10 minutes, stirring constantly until the flour has browned and thinned slightly. Whisk in enough stock for a smooth sauce (about 2 cups for the average roast.) Simmer 10 minutes and adjust seasonings with salt, pepper, rosemary and/or parsley. DEGREE OF DONENESS Roasting Time / Internal Temperature:. Rare, 15 minutes per pound - 125°F. Medium Rare, 17 minutes per pound - 130 to 135°F. Medium, 18 minutes per pound - 140°F. Medium Well, 19 minutes per pound - 150°F. Well Done, 20 minutes per pound - 160°F.
milk and vanilla, mix well. Combine flour, salt and soda. Stir into creamed mixture, stir in oats. Shape dough into balls (approx. 2 T). Press tops into Brickle Chips (flatten as you do so, use bottom of a glass if you wish). Place brickle side up on baking sheet. Bake at 350* for 7-10 minutes. Remove from sheet and cool completely. When all cookies are baked, place chocolate chips in a microwave safe ziplock type bag. Microwave med-hi for 1 minute. Knead chips in bag, cut small tip off of corner of bag and drizzle chocolate over cookies. A nice pattern makes them look professional. Eat and enjoy.
Pour the honey, brandy, and orange blossom water into a large saucepan and bring to a boil over high heat. Stir, reduce the heat, and gently boil until the mixture is the color of burnished mahogany and spins off a spoon, 240°F on a candy thermometer, about 30 minutes. Stir in the almonds and bring to a boil again. Remove the pan from the heat and let the mixture cool until it is no longer bubbling. Turn it out onto a large plate, allowing the almonds to spread out evenly. Cool until the mixture is thick enough to spoon up in "globs," several hours or overnight. To serve, offer each diner a clean spoon or knife as you pass the platter of koufeta around. Each person slides the knife or spoon into the taffy and spins the implement until a scoop of the koufeta takes hold. The koufeta is then eaten off the knife or spoon. Serves 10 to 20. NOTES: Koufeta will keep, covered at room temperature for up to 2 days. Some villages add a little toasted sesame seed in the koufeta mixture or sprinkle it on top once the mixture is poured onto the platter. Adventures in Greek cooking.
In a skillet or medium pot heat 2 Tsp oil. Add onions and Spam. Sautee for 2 minute till spam starts to brown. Add all other ingredients into skillet and let simmer for 15-20 minute Serve over hot steamed rice. Add Tabasco for spicy flavor.
mix dressing ingredients on high speed. mix the dressing in with the salad and its ready to go. my kids love this salad.
Cook pasta according to package directions. Combine tomatoes and basil in a serving bowl and set aside. In a bowl, combine the oil, vinegar, garlic, salt and pepper. Drain pasta and add to tomato mixture. Drizzle with oil mixture and toss to coat. Sprinkle with Parmesan cheese. Serve immediately.
If making the stock, combine carrots, garlic, onion, thyme, and water in a large pot and bring to a boil, then lower to a simmer. Add shells and juices reserved from the shrimp. Cover and allow to simmer for at least half an hour. Strain liquids out and set aside. If not making the stock, bring pre-made stock to a boil, then lower to a simmer. Add shells and juices reserved from the shrimp. Cover and allow to simmer for at least half an hour. Strain liquids out and set aside. Separate seeds, if any, from tamarind paste and discard. Heat the oil in a small pan over medium heat. Stir in the ginger, lemon grass, pepper, tamarind paste for 1 minute. Slowly pour all but 1 cup of the stock over the mixture, stirring continually. Stir in the fish sauce; simmer for 15 minutes. Stir in the coconut milk, mushrooms, and cilantro; cook and stir until the mushrooms are soft. Add the shrimp; cook until no longer translucent (about 5 minutes). Stir in the lime juice and rice vinegar. In a separate bowl, stir the cornstarch gradually into the remaining stock. Add gradually to the pot while stirring continuously. Stir in the lime juice and rice vinegar.
Put all ingredients in a small saucepan and turn hotplate onto its highest heat. Use a fork or potato masher to squish down on gooseberries. Keep doing this occasionally until the mixture comes to the boil. (We do not want the gooseberries to be completely pulverised, but we do want to help release their flavour, and help the skins to cook down/soften). When the mixture has come to the boil, turn the hotplate down by half. Continue stirring occasionally so as to prevent burning. Keep it on this heat for 5 minutes, before turning down by half again. Leave it on this heat for 5 minutes, continuing to stir occasionally. Turn it down by half again, letting it gently simmer for an additional 10 minutes, stirring now and then to make sure it is cooking down appropriately. When the skins of the gooseberries appear translucent - similar to the appearance of the skins of glace cherries - and the liquid has reduced and appears to be sticky/coat the back of a spoon, take saucepan off the heat. Spoon mixture into a small, clean glass jar. Attach lid of jar, screwing it on tight. Carefully tip the jar upside down so the scorching hot jam creates a natural heat seal (effectively sterilizing top of jar/lid). Allow to cool for 20 mins, then open jar and spoon compote over dessert of your choice. Re-seal jar and refrigerate for future use.
Cream butter and sugar until very pale yellow. Beat at high speed until grain is gone. Then add egg yolks, one at a time, beating well after each addition. Add vanilla; beat well. Sift dry ingredients three times and add alternately with milk, just until mixed. In a separate bowl beat egg whites until stiff. Gently fold in stiffly beaten egg whites. Grease small angel food pan with Crisco or margarine. Bake at 325 F, approximately 1 hours 10 minutes. When cake in done, it bounces back when pressed. Cool upside down on cake rack. Run knife around edges of pan to loosen. OPTIONAL: If you have a lemon, it is very good with the grated zest of the lemon added to the batter.
Mix all ingredients together lightly. Add to Mom's Spaghetti Sauce (posted here). Simmer 40 minutes.
Melt chocolate chips, stir in chopped nuts. Set aside and let cool. Cream butter, sugar, salt and vanilla. Blend in flour. Add chocolate nut mixture. Stir with a fork just enough to revel chocolate into white mixture. Drop by teaspoonfuls onto an ungreased cookie sheet. Flatten to 1/4 inch with the bottom of a glass greased with butter and dipped into sugar. Bake at 350° 10-12 minutes, do not overbrown. White part should be just very lightly browned.