HumbleIntelligence/food-ner-1-Million huggingface dataset:
Defrost meatballs (I usually put them in the microwave for a few minutes). Place meatballs in a medium large sauce pan, or a deep 12 inch skillet should work too. Combine the remaining ingredients in a bowl, stir until combined well. Pour sauce over meatballs and stir to coat. Cook on medium heat, stirring occasionally, for 20 minutes or until meatballs are heated through and sauce is hot. Enjoy!
Begin by melting the margarine in a 2-quart saucepan. Use a fork or a whisk to stir in the flour making sure it is smooth. Gradually stir in the milk. If you have a whisk you can go a little faster because a whisk can beat out any lumps. If you are using a fork then go very slowly so you can keep the mixture smooth. When the mixture is smooth stir in the sugar, salt and pepper. Cook and stir the sauce until it begins to boil. Allow it to boil for a full minute by the clock. Now remove the sauce from the heat. Drain the peas and the tuna. Stir gently and reheat only till boiling again. Do not overcook or the peas will get mushy. Serve over buttered toast or biscuits, rice, or noodles. The salt may be replaced with celery salt or garlic salt if desired. To use fozen peas instead of canned, simply replace the canned peas with 2 cups frozen peas. Allow the sauce to reheat for a minute or two so you will be sure the peas are cooked through. Do not ovecook the frozen peas wither. This is vital for a good dish.
Spray 9 x 13-inch dish with Pam. Trim crust from bread. Place crusts in blender and blend until crumbled. Place bread over bottom of dish. Brown sausage and drain. Layer over bread. Mix bread crumbs with remaining ingredients and pour over bread and sausage. Bake at 350 degrees for 25 to 30 minutes, or until puffed and firm.
wash the mushrooms and cut into slices. in a pot add water ( about half way ) and when it starts to boil add the mushrooms. cut the onion and the kelbasa into cubes ( if you do not have kelbasa, you can cut two hot dogs into small cubes ) and add the onion to a skillet. when the onion starts to become tender add the kelbasa and cook until the kelbasa becomes crispy. drain the mushrooms after 10-15 min and add to the skillet. add the eggs and cook everything together.
Dry bread at 200°F. Butter bread when warm, & break into small pieces. Chop mushroom STEMS & slice CAPS. Layer mushrooms & bread in casserole. Sprinkle with lemon juice & pepper. Add cream until dish is 2/3 full. Dot with butter. Bake at 350F for 30-45 minutes or until most liquid is absorbed.
Coursley chop peaches, mix with next 5 ingredients in saucepan. Tie cloves and cinnamon in cheesecloth bag. Add to peaches. Simmer, 30 minutes, stirring ocasionaly. Remove spice bag. Pour chutney into glass bowl. Cover and chill.
Combine ingredients in a small bowl and chill until ready to serve. If you prefer a thinner dressing, whisk in a bit of milk.
Preheat oven to 350°F. With a blender or mixer, combine the batter ingredients until very smooth. Pour 1 1/2 cups of the batter into a greased 9X13 baking pan. Bake for about 10 minutes or until set. Meanwhile, comine the filling ingredients and mix well. When bottom layer of batter has set, remove the baking pan from the oven and smoothly spread the cheese filling over it. Briefly remix the remaining batter and then gently pour it over the filling, covering it completely. Return the pan to the oven and continue to bake for 45-50 minutes or until the top is puffed, set, and browned. Remov the Blintz Puff from the oven and allow it to rest for 10 minutes before cutting it into squares. Serve immediately, plain or with toppings.
For this cake, you stack two Bundt cakes, making sure that the flat sides are sandwiched together and the ridges are aligned. Orange buttercream frosting and a cupcake 'stem' are the finishing touches. To make the cakes and stem: Prepare first recipe cake batter. Scoop 1/2 cup batter in standard-sized muffin tin; pour remaining batter into greased and floured 12-cup Bundt pan. Bake both on middle rack in 350-degree oven until toothpick inserted in center of each comes out clean, 15 to 20 minutes for cupcake and 45 to 55 minutes for Bundt cake. Cool cupcake in pan 5 minutes, then turn out onto rack. Cool Bundt cake in pan 30 minutes, then turn out onto rack. Repeat with second recipe of cake batter. Let both cupcakes and both cakes cool completely. To assemble and frost the pumpkin: Place 1/2 cup frosting in bowl and stir in two drops green food coloring to make frosting for stem. Stir two drops each red and yellow food coloring into remaining frosting, adding more until desired orange color is achieved. Use bread knife to level off domed top of cupcakes and even out bottoms of Bundt cakes. Assemble and frost. After placing one Bundt cake flat side up on a cake platter and covering the flat side with 1 cup orange frosting, place the second Bundt cake flat side down on top of the frosting, making sure the ridges on both cakes align. Then place one cupcake cut side up in the hole of the Bundt cake and spread 1 tablespoon orange frosting over the top of the cupcake. Using a cake spatula, cover the entire cake with orange frosting. Run the back of a small spoon up the sides of the orange frosting every few inches to create pumpkin "creases.".
Pour a cup of almond flour into a zip lock bag, and add garlic and onion powder seasonings until it smells good to you - we use A LOT. Dip all white meat chicken tender strips into a beaten egg, then lightly coat in flour/seasoning mixture. Broil on high for 10 minutes, then flip and broil for another 5-8 minutes. They are ready when the coating starts to turn brown on both sides.
PIE CRUST: Heat oven to 350 degrees F. In a medium mixing bowl combine flour, baking soda and baking powder. Set aside. In a stand mixer, cream butter. Add sugar egg and food color. Mix until light and fluffy then add dry ingredients. Mix until dough forms. Press dough out onto a 16x12 cookie sheet lined in baking paper. Roll out to a uniform thickness (about 1/8 of an inch) and bake 10 minutes until JUST starting to brown. Note: You want your crust to be as light as possible so trim and discard and browned sections when out of the oven and cooled. Once cooled, crumble into large pieces and place in a food processor and pulp until in fine crumbs then place crumbs in a mixing bowl. If you don't have a food processor? Throw them in a sturdy Ziploc bag and whack with a rolling pin ;). Repeat process with two cups white chocolate chips and add to that same mixing bowl. Add melted shortening and mix until a pliable dough forms. Press into an 8" pie dish and create crimped edge with your fingertips. FILLING: Place 1/8 cup water in glass bowl and add gelatin then allow to bloom. In a large pot gently melt down marshmallows on low/medium heat stirring constantly. Once in cream state, add half and half, Creme de Menthe, whipping cream and bloomed gelatin. Heat until just about ready to simmer. Remove from heat and allow to cool about 15 minutes. Place in a stand mixer and mix for 5 minutes. Pour half mixture into your prepared pie dish and the remaining mixture into a domed mixing bowl lined with plastic wrap. Place both the pie and the bowl into a freezer overnight. In the morning, carefully remove the filling from the bowl handling only the plastic wrap and flip onto your frozen pie for a domed effect. (It's jiggly and this is tricky, so know that going in!) Place back into freezer until ready to decorate. Stabilized Whipped Cream: In a saucepan add water and gelatin. Allow to bloom 5 minutes. Begin heating on medium and stir constantly until it just begins to steam and remove from heat. Wait until mixture is back at room temp before next step. In a stand mixer fitted with a whisk attachment beat whipping cream and sugar on high until soft peaks begin. Then continue beating and pour gelatin mixture in a steady stream. Beat until stiff peaks form. Place in a piping bag and decorate your pie immediately. Place back in freezer. Grasshopper Decoration: Heat 3/4 cup white chocolate on low on stovetop until completely melted and in a liquid state. Add corn syrup and mix nonstop until dough forms: This is your modeling chocolate. Decorative Direction: Use modeling chocolate to shape legs and feelers for your grasshopper and adhere pieces together with the remaining white chocolate melted down. Any remaining melted chocolate can be placed in a small parchment piping bag and used to do the fine decoration and smoothing of the grasshopper. Place finished chocolate insect on top of your decorated pie. Serve immediately or freeze until ready for company.
Preheat oven to 375°F. FOR TART DOUGH: Combine butter + 1/4 cup sugar in med bowl, mix till well-blended & then mix in the flour. Beat together vanilla + 2 eggs, add to flour mixture, mix till dough forms & chill for 10 minutes. Grease & flour bottom of 9-in tart pan w/removable bottom. Roll chilled dough 1-in larger than pan. Place dough in pan & press dough to sides of tart pan (It needs to come to the rim of the pan). Bake for 10 minutes. FOR CUSTARD: Combine yolks + 2 eggs, beat well & set aside. Combine milk, cream + sugar & place in top of dbl-boiler. Cook over simmering water till temp reaches 140°F. Remove from heat, add egg mixture (whisking constantly) & strain. FOR TART ASSEMBLY: Arrange pear slices in tart shell. Pour custard mixture over pears till shell is almost full. Bake 25 min or till custard is set. Remove from heat & allow to stand for 30 minutes. TO SERVE: Cook jam & wine in a sml saucepan to form glaze. Brush glaze over tart, cool completely & refrigerate till ready to serve.
preheat oven to 350 degrees. spray muffin tins with nonstick spray. cube raisin bread. mix milk, egg whites, sugar, cinnamon, vanilla & apple juce. add cubed bread and raisins. let sit for 5 minute. fill muffin tins 3/4 full. bake for 30 minutes. let sit in pan for 10 minutes before serving.
Cover the apricots with water and leave to soak for 1 hour and then drain. Place the apricots in a large pan with the sultana's and vinegar and bring slowly to the boil, then simmer for 15 minutes. Stir in the remaining ingredients and simmer unitl thickened. Pour into hot sterilzed jars and seal.
Lightly grease an 8 inch square cake pan. Press 1/2 cup of graham wafer crumbs in pan. In a saucepan, combine 1/2 cup granulated sugar, 2 egg yolks, 1/3 cup lemon juice and 1 tablespoon of grated lemon rind. Cook over medium heat, stirring constantly, until thickened. Cool. Beat the 2 egg whites to form stiff but moist peaks, gradually add 1/4 cup of granulated sugar, beat until stiff and shiny. Fold meringue into cooled custard together with 1 1/4 cups of whipped heavy cream. Turn into prepared pan, sprinkle with reserved 1/2 cup of crumbs. Freeze until firm; cut into squares and serve frozen. Makes 9 servings.
Preheat oven to 350 degrees. Lay unrolled stack of phyllo sheets on flat surface, cover with large piece of saran wrap or parchment paper & then cover with damp kitchen towel. Remove one phyllo sheet to a flat surface & brush with melted butter. Remove second sheet, lay over the first sheet & brush with butter. Repeat til you have 5 sheets total. (Re-cover the rest of the sheets each time to keep from drying out, but make sure to not get them wet with the damp towel). Using knife or pizza cutter, cut stack of buttered sheets into 6 squares. Lay one stack of squares into a muffin cup, gently pushing down in the middle & around the sides. Repeat with remainder of squares. Repeat steps 3 & 4 until all of the phyllo sheets have been used. Bake at 350 degrees for 8 minutes. Remove from oven & allow to cool in pans. In mixer fitted with wire whip attachment, combine mascarpone cheese, cream cheese, Splenda, strawberry jelly, powdered sugar & lemon juice til smooth. Fold in raspberries & blueberries. When phyllo shells are cool, spoon in the filling (I used a small cookie scoop) & top with a dollop of whipped cream if desired. Store in refrigerator.
Preheat oven to 350°F. In a large mixing bowl, combine the ground beef, zucchini shreds, egg, bread crumbs, Italian seasoning, salt and pepper. Form into large meatballs, mine were about 1 1/2 to 2 inches in diameter and I made 16 meatballs. Place into a glass baking dish (I used a smaller 7x11-inch glass dish, what you see above. Then top each meatball with a little pasta sauce. Bake the meatballs in the preheated oven for 25-30 minutes, or until cooked through. Cooking time will vary depending on size and thickness of the meatballs. Cook the pasta as directed. Serve Zucchini Meatballs over pasta and sauce with a side of veggies. We had green beans!
Add green tea, milk, cream and sugar in a pan and heat slowly till sugar is completely dissolved and the mixture is about to boil. Remove from the heat and allow the mixture to"brew" for 10 minutes. Strain the infusion back into a clean pan. Soak the gelatine in 3 tablespoons of warm water until it is spongy. Whisk into the cream mixture and heat gently until the gelatine has dissolved. Pour into 4 lightly greased 150ml (5 fl oz) moulds or chinese teacups. Refrigerate till they are set. Serve them in the pretty teacups when ready, or turn them out onto individual plates.
Place flour in a large bowl and make a well in center. Add water and egg and stir to make a soft non-sticky dough, if dough is too sticky, add more flour, 1/4 cup at a time. In a separate bowl, prepare filling by combining all ingredients. Add about 2 tsp. of filling to dough and knead in. Roll out dough about 1/8" thick. Cut out large rounds, 3 to 4" (I use the widest glass I have). Place about a tablespoon of filling on one side of each circle. Moisten edges with water and fold over to close. Pinch edges or use fork to seal. After filling all pierogies, place in boiling water until they float. Freeze for later use or fry in butter over medium heat and light brown both sides.
Mix flour and salt in food processor. Add shortening and mix until shortening is cut into pea size pieces. While pulsing the food processor, drizzle in a tablespoon of water at a time, just until the dough forms a ball. The amount of water will vary each time. Place dough onto flour covered surface. Cut dough in half and roll into 2 circles. Place in pie plate and fill with your favorite pie filling and bake as directed. For a pre-baked pie shell- prick the bottom with a fork and bake for 9-12 minutes at 450. This makes one double crust pie or 2 pie shells.
In a medium pot, heat oil over medium heat. Add garlic and onions and saute until onions are transparent, 2 to 3 minutes. Add chile powder, paprika, chile flakes, cayenne, cumin and coriander; saute, stirring constantly, about 2 minutes more. Add lamb and stir and mash constantly with a wooden spoon to break it up into very fine particles, until evenly browned, 5 to 7 minutes. Stir in lentils, broth, tomatoes, oregano, rosemary, salt, sugar, and pepper; bring to a boil, then reduce heat to low and simmer, stirring occasionally, until lentils are tender and chili is thick, about 30 minutes, adding some water to pot if lentils absorb all liquid before chili is done. Garnish with cilantro before serving.
Preheat the oven to 375 degrees F. Spray a baking sheet with nonstick cooking spray and keep nearby. Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, and salt. Cook, stirring occasionally, over medium heat, until the mushroom mixture is very tender, about 8 minutes. Remove from the heat. Stir in the turkey, cream cheese, and Cheddar until well blended. Place 1 sheet of phyllo with the short side facing you on a work surface. (Cover remaining phyllo with plastic wrap to keep from drying out.) Spray the phyllo sheet with nonstick cooking spray. Then fold it in half lengthwise and spray again. Place 1 heaping tablespoon filling in the center of the bottom end of the phyllo. Fold in the sides, then roll up from the bottom to completely enclose the filling (it should look like an egg roll). Place the roll, seam side down, on the baking sheet. Repeat with remaining phyllo sheets, nonstick cooking spray, and filling to make a total of 16 rolls. Spray the rolls generously with nonstick cooking spray and bake until the rolls until lightly golden, about 20 minutes.
Melt 4 T of the butter and toss with bread cubes, parsley (Italien Flat Leaf) and cheese. In a large skillet saute onions in remaining 2 T butter until golden. 10-15 minutes.Add mushrooms and saute a few more minutes. Add Wine or Chicken broth.(if using broth add 1 teaspoons fresh lemon juice). Add Mushroom soup. (I use Healthy Choice). Stir well and let come to a boil.Turn off heat and stir in chicken and bread cubes and roasted red peppers. (from a jar). Spoon into 9x9 casserole and bake @ 400F 15-20 minutes. Opt. the following vegetables can be added.: Frozen peas, thawed. Frozen Broccoli Floretts, thawed. Frozen, chopped spinach, thawed and squeezed dry. Asparagus, blanched an cut into serving size pieces. About 1 c of one of the above.
Combine sugar, eggs, lard and vanilla in a bowl. Then combine the remaining ingredients in another bowl; mix well. Next combine both bowls. Drop by spoonfuls onto cookie sheet, flatten slightly. Bake at 350° for 8-10 minutes, or till golden brown.
In a slow cooker, combine all ingredients; mix well. Cover and cook on low for 6-7 hours. Serve with a slotted spoon.
Place whole steak in the crock pot after cutting off fat. Sprinkle soup mix over the steak. Pour tomatoes over the steak. Pour in water. May need more or less water depending on how long you cook it. Cook on low for 5-8 hours. Meat should fall apart by shredding with a fork. Serve over rice.
For the salsa: Under the broiler and a watchful eye, place whole tomatillos, onion, garlic and jalapenos in a glass baking dish. As they start to turn black and roast, flip them over so all sides are covered. This only takes about 5 minutes. Transfer the roasted vegetables and any juices to either a food processor or blender and add cumin, salt, cilantro and lime juice. Pulse to desired consistency. For the Enchiladas: In a medium saucepan, heat olive oil. Add onions and cook until soft, about 5 minutes. Add garlic and cumin and cook for another minute. Sprinkle on flour and then gradually add the chicken broth. Stir over a low simmer until the liquid thickens. Turn off the heat. Add half of the tomatillo salso, the fresh chopped cilantro, and the shredded chicken. Season to taste with black pepper. Assembly: Change oven temp to 350. Smear the bottom of a large glass baking dish with salsa. Pour the rest of the salsa on a large plate. Take the tortillas and flash them over a stove top flame, or under the broiler so they get a little crispy. Place the tortilla on the plate of salsa, add chicken filling and cheese and then roll like a cigar. Place in the baking dish and repeat until the dish is full. Pour the rest of the salsa over the tortillas and top with the remaining cheese. Bake uncovered for 30 minutes. Enjoy!
Preheat grill to high heat. Combine miso and 1 tablespoon water. Gradually add oil, stirring with a whisk. Place zucchini, eggplant, and bell peppers on a jelly-roll pan. Add 5 tablespoons miso mixture; toss to coat. Brush onion with remaining miso mixture. Place vegetables on a grill rack coated with cooking spray. Grill zucchini, eggplant, and bell pepper 4 minutes on each side or until tender. Grill onion 6 minutes on each side or until tender. Sprinkle with mint. Serve with lime wedges.
Steam half of spinach, covered, for 5 minutes or until the spinach wilts; place steamed spinach in a colander. Repeat proceduce with remaining spinach. Cool slightly, and squeeze dry. Place spinach in a bowl. Add onions and remaining ingredients; toss mixture well to combine. Serve chilled or at room temperature.
1. Rinse the rice and get it cooking in your rice cooker. 2. Put the potatoes and carrots in a pan with water to cover and simmer to soften them. 3. In the final pan (e.g. a 5 qt stew pot), brown the meat. Remove meat from pan and set aside. 4. Add butter to pan, melt, and add onions, and garlic. As the onions go translucent and start to brown, add the mushrooms. Cook them down a bit. Add gingerroot. 5. Combine the rice flour, salt, sugar, curry powder. Add to onion/garlic/mushroom and mix. Add the beef broth and stir to mix it in and make sure there's no lumps of flour mixture. As it starts coming to a boil, you can add back the meat and drained carrots and potatoes. Once it's thickened and the meat is heated through again, it's done. I like to stir in a cup of sour cream for added richness, but this is optional. The traditional way to serve this is in a large bowl with rice on one half and curry on the other, with a teaspoon or so of beni shoga on the side. Itadakimasu!
Heat oil in a large nonstick skillet; stir/saute pepper and onion until tender; remove from heat and set aside. Cut biscuits in to quarters; place in a mixing bowl. Add sauteed vegetables, bacon, margarine, and cheese; toss until mixed. Arrange biscuit mixture in a greased 10" tube pan; bake in a 350° oven for 30 minutes. Invert onto a platter to serve.
Preheat oven to 350 degrees. Mix eggs and sugar, stir till very thick. Add dry ingredients until smooth. Add dates, vanilla and nuts. Mix till blended. Place in a greased cake pan. Bake approximatly 30 minutes. Cake should be very dry. Crumble cake onto a platter and place fruit on top with whip cream. Or other favorite fruits of your choice.
Grease the bottom of the crock pot. Layer 1/2 the tater tots on the bottom of the pot. Sprinkle with 1/4 of the jar of bacon bits. Combine the two cheeses, and sprinkle 1/3 of it over the bacon and tots. Top cheese with the chicken breasts. Sprinkle chicken with salt and pepper to taste. Top chicken with another 1/3 of cheese. Sprinkle with another 1/4 of the jar of bacon bits. Add remainder of the tater tots. Top with final 1/3 of the cheese. Pour milk over the top. Set crock pot to high and cook 3-4 hours.
Whisk together cream cheese and next 3 ingredients in a large bowl; stir in chicken, pineapple, and cranberries just until blended. If desired, spoon mixture into a plastic wrap-lined 8-inch round cake pan; cover and chill at least 8 hours or up to 24 hours. Invert chicken salad onto a cake stand, and remove plastic wrap. Gently press chopped almonds onto sides of chicken salad.
Brown hamburger with green pepper and onion. Drain. Add corn, tomatoes, mushrooms, chili powder, salt and pepper. Simmer while you cook the noodles. Stir noodles and beef mixture together. Place in 9" X 13" baking dish. Put cheese slices on top. Bake at 350° until cheese is melted. This dish also freezes well.
CAKE: preheat oven to 425°F Grease a baking sheet. In medium bowl, measure baking mix. Cut in cream cheese and butter until mixture is crumbly. Stir in milk. Turn dough onto lightly floured surface and knead 10-12 times. Roll dough into a 12x9 rectangle. Turn onto prepared baking sheet. Spread jam lengthwise down center 1/3 of dough. Make 2-inch cuts at 1-inch intervals on long sides. Fold strips over filling. Bake in center of preheated oven 12-15 minutes or until lightly browned. GLAZE:. Combine all glaze ingredients, add enough milk for desired drizzling consistency. Drizzle over coffee cake. TIPS:. Replace Raspberry jam with your favorite jam.
Mix all ingredients in 2 1/2 quart casserole. Cover and microwave on high (100%) to boiling, 10 to 12 minutes; stir. Cover and let stand 5 minutes and microwave until vegetables are tender, 10 to 12 minutes more, stirring every 5 minutes.
Chop up 1 c of Langoustine. Reserve the rest Melt butter in soup pot. Saute the minced shallots for a few minutes. Add the chopped Langoustine. Stir in the flour until smooth. Cook for a minute stirring constantly. Lower heat to simmer. Gradually add sherry, continuing to stir, then gradually add milk as well, whisking til smooth. Heat the soup on medium low, but do NOT bring to a boil. Add the rest of the ingredients. Stir in the langoustine and cook until heated through.