HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 350. Spray a 13x9 inch baking dish with nonstick cooking spray. In a large skillet, cook the sausage over medium heat, stirring frequently, until browned and crumbly, about 10 minutes, drain well on paper towels. Cut and discard the crusts from the bread. Cut the slices in half and arrange in a single layer in a prepared baking dish, cutting pieces to fit as necessary to cover the bottom of the dish. Sprinkle with the sausage and cheese. In a large bowl, whisk together the eggs, milk, mustard, seasoned salt, and pepper. Carefully pour the mixture over the cheese. Bake casserole until set and golden, about 40 minutes. Let stand for 10 minutes before serving.
Pour liqueurs into shaker with ice, add cola Shake gently. Strain into glass with ice. Garnish with a slice of fresh banana dusted with chocolate powder.
Combine liquid ingredients with crushed ice in a cocktail shaker and shake well. Strain into a chilled martini glass. Garnish with olive.
In small saucepan, combine water and porcini mushrooms. Bring to boil. Remove from heat; let stand for 30 minutes. Drain, reserving liquid. Finely chop mushrooms; set aside. In small non-stick skillet, saute onion and shiitake mushrooms in 2 teaspoons butter until tender. Add porcini mushrooms and 1/4 cup soaking liquid. Bring to a boil. Reduce heat; simmer uncovered for 3-5 minutes or until liquid is evaporated. Remove from heat. Stir in cream cheese. salt and pepper. Cool to room temperature. Make sauce: In a samall saucepan, saute button mushrooms and garlic in remaining butter. Add marinara sauce and simmer. Spoon 2 teaspoons of mixture in center of wonton wrapper. Moisten edges with water, all the way to the filling. Top with another wonton wrapper, pressing down around filling to seal. Crimp with fork or pastry wheel. Repeat with remaining filling and wrappers. Bring a large pot of water to a boil. Add ravioli. Reduce heat to gentle simmer and cook 1-2 minutes until ravioli float to the top and are tender. Top with pasta sauce, parmesan and parsley.
Preheat your oven to 475 degrees F., mix your spices, lay out four pieces of aluminum foil, and chop your onion. Split your potatoes lengthwise into quarters, place on the foil and paint each non-skin side with olive oil. Sprinkle your spice mixture generously over the spuds, making sure each non-skin side is generously covered in the mix. Pile the chopped onion on the potatoes. Reassemble the spuds and wrap tightly in the foil. Place on bottom rack of oven and bake for one hour.
Cut squash in half lengthwise and remove seeds. Place cut-side down on pan and bake at 350F until tender, about 45 minutes. You can also microwave cut-side down in a small amount of water, covered for 10 minutes. Chop carrot, onion and leek into 1" pieces and place in large pot. Gently saute in butter. Do not brown. Scrape flesh from cooked squash and add to vegetables. Add stock and bring to a boil. Add apple, bay leaf and sugar to stock mixture. Simmer, uncovered, for 40 minutes. Remove bay leaf and puree soup in batches. Season with salt and pepper to taste. Slice off outer skin of Brie and cut into 1/2" pieces. Place cheese in bottom of soup bowls and fill with hot soup. Garnish with chives.
In a mixing bowl add beef, salt and oil to coat the meat and let stand for 15 minutes. In a high wok add the beef mixture and saute until the meat is halfway cook. Add in the melons slice, ginger, garlic and black bean sauce and stir fry for 5 minutes. Add in the water and bring to a boil and stirring at all time. Taste a piece of the melon for tenderness adds more water if needed. Simmer the mixture add in the sweet soy sauce and oyster to taste.
Peel and core apples; cut into 1/2 inch slices and toss with lemon juice. Combine brown sugar, flour, cinnamon, and salt. Melt butter and add flour mixture, stirring constantly until mixture just begins to boil (if too thick, add a small amount of water). Add apple slices and continue to cook until apple is slightly tender (3-4 minutes). Roll out pie crust and line the bottom of a 9 inch pie pan. Pour apple mixture into lined pan. Arrange top crust over filling, trim edges to leave 1 inch of dough past the rim, and flute edges. Make 4-5 slits in the top of the crust. Brush the crust with cream and sprinkle with sugar. Cover the fluted rim of the pie tightly with aluminum foil; this will help prevent filling from leaking out and burning. Bake at 350 degrees for 30-40 minutes or until crust is golden.
Saute the chicken pieces and mushrooms in oil and butter until chicken is very lightly browned. Place bacon on bottom of 3 1/2 quart or larger crockpot. Place package of rice over bacon, reserving the package of seasoning that is enclosed in the box. Place chicken tenders over rice. Pour soup over chicken, then add water. Top with seasonings and sprinkle with herb mixture. Cover and cook on LOW for 5 to 6 hours, or until rice is tender. NOTE: Some of the boxed rice mixes may already be combined with the seasonings. That is not problem.
Rough cut bread into 1/2-inch cubes. Place in large bowl. Whisk garlic, oil, Tabasco, salt and pepper in small bowl. Let stand 10-15 minutes. Heat oven to 450°F. Pour oil mixture over bread and toss to thoroughly coat. Spread evenly on cookie sheet. Bake for 7-10 minutes. Toss to turn cubes. Bake an additional 7-10 minutes, or until golden brown and crispy. These go great over salad or my Potato, Leek, Mushroom Soup (Recipe #28211). Enjoy!
Make sure you have a rack in the center of your oven and preheat to 350°F. In a mixing bowl, whisk the sugar, egg, corn syrup, melted butter, vanilla, salt, and bourbon (optional). Mix until everything is well blended. Place half of the pecans in each crust. Pour the filling evenly into both crusts. Bake for about 30 minutes, or until the filling is set. Note: This recipe assumes you use pie crusts partially baked in a 4 by 1-3/4 inch tart pan or jumbo muffin tin. I made mine in 4 by 1-1/2 inch cake pans. I think next time I make this, if I am pressed for time, I may cut a 6-inch round from refrigerated pie crust and use in my pans to see how it works.
Combine flour, sugar, salt, and baking powder in a mixing bowl. Mix in soy milk and oil. Gently fold in blueberries. Pour into paper cups in a muffin pan and bake at 400 degrees for 25-30 minutes.
In your crock pot, combine chicken breasts & dressing. Cover & cook on low for 6 -7 hours- you want it good and tender & juicy. Drain juices and shred chicken meat. In a medium bow- mix soup, broth, cream cheese, basil, thyme & S & P. Pour over slow cooker chicken. Continue to cook on low for one hour. Now, you're ready to serve over pasta or eat it plain. Steamed broccoli is a perfect mate for this dish. Aren't crock pots just the most wonderful cooking companion? Enjoy.
Set oven to 325 degrees. Grease a 1-1/2-quart baking dish. In a saucepan, heat the water and lemon juice to boiling. Remove from heat and drop in the raisins (or dried cherries if using). Let sit for 3-4 minutes to absorb the liquid and plump up. Combine the rice with milk and half and half cream, brown sugar and salt in the prepared baking dish; mix to combine. Bake for about 1 hour, stirring often so the rice doesn't settle to the bottom. Remove from oven and stir in the lemon juice/water/raisin mixture with the lemon rind and the cinnamon. Return to oven and bake for about another 1-1/2 hours, or until the milk is absorbed.
Dice the potatoes, carrots, eggs, apple and pickles; mix gently in a large bowl. Add the green peas to the bowl. Add nutmeg and salt and pepper to taste. In a smaller bowl combine mayonnaise, sour cream and mustard. Add to vegetables. Mix all together thoroughly but gently (so it doesn't turn to mush). Adjust seasoning to taste. Garnish with chopped green onion. Note: Sometimes, if the taste is a little too bland (depending how sweet or sour the apple is), you could add a teaspoon of lemon juice to the salad.
In a saucepan, soften leek and garlic in oil. Add celery salt and pepper. Add chicken stock and potatoes. Bring to boil. Cover and let simmer about 15 minutes or until potatoes are tender. Add spinach and keep cooking 1 minute. In blender, reduce in a creamy puree and homogeneous. Adjust seasoning. You can serve with firm plain yogurt on top. Or if you have people over, you can use whipped cream instead of yogurt.
To do the night before:. boil chicken in a pot of water with the ginger, shred and place the chicken in a ziplock bag. Mix the oil, vinegar, salt, and pepper. Refrigerate. mix the almonds, seed, lettuce, and finely chopped green onions.
Heat oven to 350 degrees. Whisk together all pie filling ingredients except pecans. Add pecans and stir. Pour mixture into a prepared pie shell. (Do not pre-bake the shell.) The pecans will rise to the top by themselves. Bake 50 to 60 minutes, or until center barely jiggles when you shake the oven rack. Serve warm. If you're really off your diet, add a scoop of vanilla ice cream.
Heat oven to 350 deg F/180 deg Celsius. Toss the butternut with the oil, then roast until soft, about 30 minutes (If using halved butternuts, bake until soft, then scoop out enough flesh to weigh 3 1/2 oz/100g. The 7 oz/200 g raw weight does shrink down to about 3 1/2 oz/100g when roasted, anyway). Grease a bread tin of about 8 x 4 inches and about 3 inches deep with butter. Drain the salmon and put in a large bowl. Remove crabsticks from coverings, and cut into the salmon, in thin rounds. Add the roasted butternut. Add all the seasonings, from the ginger down to the sesame oil, and mix it all well with a fork, breaking up the butternut pieces. Put the 3 tablespoons mayonnaise and 2 eggs in a bowl and whisk well. Add to the fish mixture. Mix the whole caboodle well, until you have a slightly coarse mixture and all the ingredients have been well combined. Scrape into the greased bread tin and smooth the top. If you like, sprinkle over breadcrumbs so the top doesn't dry out too much. Bake about 1 - 1 1/4 hour, until firm. Turn out carefully on a platter. Serve garnished with pickled cucumber or gherkins, extra mayonnaise, fried tomatoes, mashed potatoes, a green vegetable, and a salad. Use a serrated knife for slicing, or the slices might crumble.
Cut Asparagus approximately 3 inches off the ends. Steam until cooked but still somewhat firm. Drain water. While still warm,drizzle bottle dressing over top. Let it cool for a few minutes . Slice lemon into thin slices. Arrange Asparagus decoratively on platter with lemon slices and chopped parsley. Cover with plastic wrap and chill for at least 2 hours.
In bowl of stand mixer, mix together the starter, milk, sugar, yeast, and about 1 cup of the flour. Let stand for about five minutes to allow the starter and yeast to start working. After about five minutes the mixture should look spongy and bubbled up. Add egg, 1/2 cup melted butter, and salt and mix together. Start adding the flour about a cup at a time until a soft dough forms and it starts climbing up the dough hook (this may not take all four cups or it might take more). It should still be slightly sticky but able to hold its shape. Remove dough to a floured surface and knead for a couple minutes to bring the dough together. Place in a slightly greased bowl and cover. Place in a warm place and allow the dough to double in size. After dough has doubled in size (about and hour), punch it down and place on your lightly floured work surface. Roll dough into a square about 1/4 to 1/3 inch thick. Spread remaining 1/2 cup melted butter on the dough and sprinkle with the sugar and cinnamon. Roll dough up tightly and gently pinch the seam together. With a sharp knife, I used a serrated blade, trim the edges and cut log into eight even pieces. Place the cut rolls in a greased 9" by 13". Cover and let rise about 45 minutes until they have not quite doubled in size. Preheat your oven to 375 degrees and bake for about thirty five minutes until golden brown (until an instant read thermometer reads 190 to 200 degrees). Remove from oven and let cool about twenty minutes and frost. Frosting. 	4 oz. softened cream cheese. 	1/4 Cup softened butter. 	1/2 Pound powdered sugar. 	1 teaspoons vanilla extract. Mix ingredients together until smooth and fluffy.
Pre-heat the oven to a moderately hot temperature. Lightly grease a loaf pan. Heat the butter in a saute pan (preferably non-stick) and saute the diced capsicum, bacon, onions and garlic until the capsicum and onions are just beginning to soften. Add the potato and cabbage and, while stirring, saute the mixture for about 5 minutes or until the cabbage has softened. Transfer the mixture to a mixing bowl to help it to cool. Add the herbs: the marjoram, thyme and parsley. Once the mixture has cooled, stir in the flour, the lightly beaten eggs and the grated parmesan. Stir until all the ingredients are well combined. Press the mixture into the lightly greased loaf pan. Bake in a moderately hot oven for about 40 minutes or until firm. Serve with salad and tzaziki, your favourite sauce or salsa or with my warm cucumber sauce, recipe #118672 for Salmon Loaf and Cucumber Sauce. Chef's Note: Because the sizes of potatoes and onions vary, because undoubtedly I've often used more than strictly "3 cups" of cabbage, and because sometimes I've certainly used more parmesan, the final quantity of the mixture has varied. And really exact proportions are not crucial with a recipe like this. So if you have more mixture than will fit into your loaf pan, butter an appropriately-sized small casserole dish for the spillover amount. Keep an eye on the dish with the smaller quantity in it: it will probably need to come out of the oven well before the loaf pan.
Prepare and bake cake mix according to package directions for a 2-layer cake. In a separate bowl, mix condensed milk and lemon juice to make lemon filling. Reserve 1 cup of filling. Cool and split the two cake layers. Fill with lemon filling. Gently combine Cool Whip and reserved cup of lemon filling. Frost top and sides of cake. Keep refrigerated.
Heat olive oil in soup pot over medium heat. Add onion, celery and carrots. Cook about 15 minutes or until tender, stirring every so often to keep from sticking. Stir in flour, cook about 1 minute. Add potatoes, stock and beer. Bring to a boil and cook 10- 15 minutes or until potatoes are tender. Add mustard powder, granulated garlic, salt and peppers. Combine milk and Worcestershire sauce in a small bowl. Stir into soup. Remove soup from heat. Add cheese, stirring until cheese is melted and smooth. Remove 2 cups of vegetables with some liquid and add to a blender or food processor. Puree. Stir back into the soup to give it nice body. Return to low heat and add sliced, cooked bratwurst. Cook until bratwurst is warm- about 5 minutes.
Cook cream cheese, parmesan cheese, butter and milk over medium-low heat, until melted and well blended, stirring occasionally. If you are using raw veggies cook in the microwave while sauce is cooking. Boil pasta while sauce is cooking. Drain pasta and vegetables. Toss pasta and vegetables lightly with the sauce. If using dried parsley toss with the pasta and sauce. If using fresh parsley sprinkle over the top after it is all tossed.
With an electric mixer, whip cream cheese and powdered sugar until creamy. Fold in Cool Whip and mix until combined. Pour into pie shell. Cover with cherry pie filling. Let refrigerate for 1 hour before serving.
Dissolve jello in boiling water. Blend in cream cheese (or place in blender) Stir in pineapple and nuts. Fold in Cool Whip. Pour into jello mold. Place in fridge until firm. Dip into hot water a few seconds to loosen. Invert onto a plate. Ready to serve.
In a large fry pan (I use a dutch oven), melt butter over medium heat. Add chicken and cook about 6 minutes or until brown on both sides. You want some good golden color here, so no skimping. Remove chicken to a plate and sprinkle with 1/4 tsp of the salt and 1/4 tsp of the pepper, and set aside for the moment. In a small bowl, mix remaining salt, pepper, thyme, rosemary, parsley and apple juice. Add the onion to the pan and stir to coat with the butter/meat juices left in the pan. Now add the apple juice-spice mixture to pan and scrap up those crusty bits at the bottom. Bring to a boil and return chicken to pan, just nestle it in there. Cover and cook over medium about 30 minutes, or until liquid has turned thick and mixture is a deep amber color. To serve, spoon onion mixture over or to the side of each piece. NOTE-I usually use 3 large onions for this dish, as we just love the end result, but the more onions you use can lengthen the cooking time. I usually will let the mixture boil for 3 to 5 minutes before returning the chicken to the pan and reducing the heat to medium.
Bake pie shells according to package directions for a pie that will have refrigerated filling. In saucepan mix cornstarch, gelatin mix, pudding mix and sugar. Add 1 cup water and 1 cup milk, stirring to wet the dry ingredients. Add cream cheese, cut into chunks, and cook on low, stirring with whisk until cream cheese melts and sauce is slightly thickened. Remove pot from heat and stir in remaining cup of milk, stirring with a whisk to blend well. Pour 1/4 of sauce into each pie shell; cover with 1/4 of sliced strawberries, pressing the berries into the sauce. Repeat procedure making a second layer of sauce in each pie shell, ending with strawberries on top. Cover with plastic wrap and chill until pies are set- several hours. Just before serving, top each slice with a little fat-free non-dairy topping and one whole strawberry for garnish. NOTE: This can be made with raspberry gelatin mix and fresh raspberries. I've even made it with peach gelatin and fresh peaches (dipped in lemon juice to prevent discoloration), and drained.
In a large bowl, combine the chicken, celery, mayonnaise and almonds and mix well. Gently fold in the mandarin oranges, pineapple tidbits, green and purple grapes and mango. Refrigerate for 1 hour to let flavors incorporate a little. Place on a bed of lettuce and serve or serve as an appetizer on individual lettuce cups.
Cook squash in microwave or Cut a thin slice off the bottom of each squash half, if necessary, so that it will stand without wobbling. Place squash, hollow side up, in a shallow baking pan. Add 1/4 cup water, cover with foil. Bake at 400 degrees for 25-30 minutes Squash should be just tender, not soft. Meanwhile prepare filling. Brown lamb with olive oil in a large heavy skillet over high heat. Reduce heat to med. and add onions, stir fry for 5 minutes Add all remaining ingredients except rice and tomato sauce. Turn heat to low and let simmer 10-15 mins., until currants plump and flavors mingle. Mix in rice, recover and simmer for 10 minutes. Stir in tomato sauce and simmer uncovered for 10 minutes. Drain squash on paper towel and brush lightly with 1 tablespoon soft margarine. Mound filling into each hollow.Arrange squash on a cookie sheet or baking pan. Bake at 350 for 30 min or until stuffing and squash are heated through. (I usually skip the baking & just serve it up when stuffing is done). Can also be stuffed and refrigerated then heated for about 45 minutes.
Spread jalapenos in bottom of well-greased 9 inch square pan. Cover with cheese. Pour eggs over cheese. Bake at 350 degrees for 30 minutes, or until firm. Cut into squares. Serve warm.
Preheat oven to 300 degrees F. Salt and pepper the turkey and the cavity. Fill the cavity with carrots, celery, appple, orange and garlic; tie the legs with kitchen twine. In a large roasting pan, spread the ingredients for "under the bird" in a stack about the same size as the turkey. Place the turkey onto of the bed of vegetables and herbs. Put butter on turkey. Place the turkey in the oven and roast 45 minutes. Pour half the chicken stock over the turkey; roast 45 more minutes. Pour remaining stock over turkey and roast 45 more minutes. It will start getting golden brown. Baste with pan juices, cover loosely with foil and roast an additional 45 minutes. When the turkey has reached an internal temperature of 165 to 175 degrees, remove from oven, keep covered, and let rest at least 15 minutes before carving. Strain the contents of the roasting pan into a bowl, keeping the solids in the strainer to use for the gravy. Remove the herbs and bay leaves. Measure out 3 cups of pan juices and 1 cup of strained vegetables. Puree with a hand blender or in a standard blender. Add more vegetables until gravy is the desired thickness, or more juices if too thick. Pour through a mesh striner again to make a smooth gravy. Taste and season with salt and pepper. Heat and serve with the sliced turkey. I suggest that you make more than the 4 cups of gravy if you have enough juice and vegetables in your pan. It will be great on leftovers or to store in your freezer.
Preheat oven to 400. Cook potatoes in boiling water about 25-30 min, or until tender; drain. In a lrage bowl, mash potatoes and add in remaining ingredients; Beat until smooth. Bake for 15 min or until lightly brown on top.
First make your bags, about 6 inches square! Fill each bag one third full with rice. Sew up the opening. Boil the water with a pinch of salt. When boiling, put in the bags of rice and let the water bubble gently for 75 minutes. Add more boiling water as required during the cooking; the bags of rice must always be submerged. When finished, take out the bags which are now like plump rather hard cushions and drain them in a colander. When they are cold, keep them in the fridge until they are to be eaten. To serve, just cut up the "cushions" into chunks or slices about 1 inch or a little more on a side. Use a large, sharp knife wetted with water. Discard the bags (Surfsider: I'd try re-using them ,why not?).
Place cabbage and broccoli in a saucepan; add 1 inch of water. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp tender. Meanwhile, in another saucepan, melt butter. Stir in cream cheese until melted. Drain vegetables, top with cream sauce. Add salt to taste and toss to coat.
Place cream and whole habanero pepper in a saucepan over low heat. Simmer gently until liquid is reduced by half. Remove the habanero, and keep the cream warm at the lowest temperature. Slick a saute pan with vegetable oil and place over medium heat. Add the onion and saute until it is soft and translucent. Add the corn and heat through. Add the cream mixture. Stir gently and heat until bubbly. Season with salt and pepper. Serve immediately.