HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients in a pan, cover, and marinate for one to three hours. Bring to a boil, then lower heat and simmer for 30 minutes. Uncover the pan and allow to simmer for an additional 15 minutes or until most of the liquid has evaporated and the chicken is lightly brown. Serve with white rice.
In a container, combine dates & boiling water, then set aside for 15 minutes before covering & chilling in the refrigerator for 2 hours. When chilled, drain the dates, then in a blender, combine the dates & all the other ingredients, processing until smooth. Pour into 2 tall glasses & ENJOY!
Preheat oven to 350 degrees F. Remove skin from ham, and trim fat to 1/4-inch thickness. Make shallow cuts in fat 1 inch apart in a diamond pattern; insert cloves in center of diamonds. Place ham in an aluminum foil-lined 13 x 9-inch pan. Stir together brown sugar and next 4 ingredients; spoon over ham. Bake at 350 degrees F on lowest oven rack 2 hours and 30 minutes, basting with pan juices every 30 minutes. Shield ham with foil after 1 hour to prevent excessive browning. Remove from oven, and let stand 30 minutes. Makes 16 servings. Ham 101: Cooked ham can be served directly from the refrigerator. If you'd like to serve it hot, heat in a 350 degree F oven to an internal temperature of 140 degrees F. Uncooked ham should be heated to an internal temperature of 160 degrees F in a 350 degree F oven. Plan to cook it 18 to 20 minutes per pound. Dry-cured ham is rubbed with salt and seasonings and then stored until the salt fully penetrates the meat. Wet-cured ham is seasoned with a brine solution, which keeps the meat moist and the texture tender.
Cut 6 sheets of foil (8x12) and spray with nonstick cooking spray. Preheat to 450°F. Cook gnocchi according to package directions, and drain. Gently combine prepared gnocchi and mushrooms in a medium bowl. Cut steak across the grain into 1/8-inch slices and season to taste with salt and pepper. Combine steak sauce, cheese, butter, and mustard in small bowl. Place 1/6 of gnocchi mix in centre of each sheet of foil. Divide steak into 6 portions and place on top of gnocchi. Divide sauce and pour over steak. Double fold sides and ends of foil to seal packets and place on baking sheet. Bake 12-15 minutes, or until beef is tender. Open slowly to allow steam to escape and serve.
Place 8 Romain lettuce leaves On a plate in a circular pattern. Mix all ingredients in a bowl except tomatoes, and cheddar cheese. use an ice cream scooper to place a scoop on each Romain lettuce.
Preheat the oven to 350°. Grease 9 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cups 1/3 full with water to prevent warping. To make the muffins, in a bowl, using an electric mixer on medium speed, cream together the butter and sugar until light and fluffy. Add the egg, beating well until pale and smooth. In another bowl, stir together the flour, baking powder, baking soda, salt, and nutmeg. Add to the butter mixture in 2 increments, alternating with the buttermilk and vailla. Stir just until evenly moistened. The batter will be slightly lumpy. Spoon the batter into each muffin cup, filling it 3/4 full. Bake until golden, dry, and springy to touch, 20-25 minutes. A toothpick inserted into the center of a muffin should come out clean. Transfer the pan to the wire rack and let cool at least 5 minutes. Unmold the muffins and let stand until cool enough to handle. To make the topping, stir together the sugar and cinnamon in a small, shallow bowl. Have ready the melted butter in another small bowl. Holding the bottom of a muffin, dip the top into the melted butter, turning to coat it evenly. Immediately dip the top in the cinnamon-sugar mixture, coating it evenly, then tapping it to remove excess sugar. Transfer to the rack, right side up. Repeat with the remaining muffins. Let cool completely before serving.
Dice apples and put into large mixing bowl. Slice grapes into halves, removing seeds, if applicable. Add halved grapes and pecans to apples. Fold Miracle Whip and Cool Whip into fruit and nuts. Adjust either "whip" to your preference. Chill one hour before serving.
Brown ground beef in a medium sized skillet. Drain off fat. In a medium sized sauce pan or pot melt the stick of butter. Add the flour and cook over medium/medium-low heat to make a thick paste or rue. Keep stirring till it is a smooth consistency. Takes just a few minutes or so. Add the milk and stir till thickens to the consistency of cooked pudding. When this mixture cools down it thickens even more, so don't overcook or it will be too thick! Add in the ground beef and stir till incorporated well. Toast your bread. Serve with ground beef mixture on top of the toast. Salt and pepper to taste.
Turn your oven to 375&deg;F Saute your onions in a little olive oil until they are translucent. Do not burn them. Boil your noodles. combine your Alfredo sauce and chicken broth in a pan and mix together. Simmer while your noodles are cooking. Once the noodles are Al Dente, and your sauce has been simmering, drain your noodle poor them back into the pot you used then pour the chicken in and the Alfredo sauce mixture. Stir it all together. And make sure the noodles are well coated. Coat a glass baking pan with butter. Pour the mixture into the baking pan. Cover the top with the shredded cheese. Cover with foil. Bake for 15 minutes. Remove cover for another 10 minutes. Mangia!
Preheat oven to 350 degrees & spray 9x11 glass baking dish or pie dish with Pam. Open biscuit can & separate into 6 pieces. Cut pieces into halves or quarters for fuller effect. Roll biscuit pieces into ball shapes. Melt butter & roll biscuit balls in melted butter & place in baking dish. Sprinkle with spices. Bake at 350 degrees for 15-20 minutes until golden brown (if top browns too quickly before completely baked, you can use foil to cover top of dish for remainder of cooking time).
Peel lemon. Chop lemon pulp very fine and cut rind into thin strips. Put all ingredients in double boiler and cook over low heat for 30 minutes.
Brown bacon, hamburger and onions, and drain off excess fat. Combine tomato sauce, brown sugar, dry mustard and garlic flakes; add to meat mixture and mix well. Place in a buttered 6 quart baking container, and bake 1 hour at 350*F.
In large pot, stew chicken with bay leaf til done and tender. Remove chicken from pot, cool, remove meat and cut into large bite-sized pieces. Put meat in bowl and cover, set aside or refrigerate til needed later. Measure out 10-12 cups of stock from chicken and pour into clean pot. Bring stock to a boil and add celery, onions, potatoes, carrots, and okra. Cook til tender. Add chicken and rest of ingredients, and simmer 10-15 minutes over low heat.
In a large fry pan or electric fry pan, mix onion with cooked ground beef. In a bowl or measuring cup, mix together remaining ingredients to make a sauce. Pour sauce over ground beef and onion. Cook on medium-high until heated through, stirring occasionally. You can adjust the amount of tomato juice used depending on how runny or dry you like your sloppy joe. Serve on hamburger rolls or regular bread.
mix flour,baking soda, sugar and salt. add starter,butter.milk and the egg. Mix well - Some lumps are fine. let sit for a minute or two while heating your skillet. I use a cast iron skillet lightly oiled. when pan is hot drop by 1/8 c amounts cook until bubbles appear and then flip after about 45 seconds they are done. remove from pan and serve as you like with syrup or fruit.
Take 2 Tablespoons of filler and put into the middle of one eggroll wrapper. Fold the 2 sides over, the bring the ends up sealing the ends by pressing a fork along the end seams. Carefully place into hot oil and deep fry until golden brown. Drain on paper towel and sprinkle with icing sugar.
Mix the dry ingredients very well. Moisten with the sour milk to form a soft dough. Knead lightly. Form into a round, mark with a cross, place on a tin and bake for 30-45 minutes in the oven at 220°C.
Cream butter, brown sugar, granulated sugar, egg and vanilla in large bowl. In a separate bowl combine flour, baking soda, and creamed mixture. Stir in oats and peanut butter chips. Drop by teaspoonfuls onto a greased cookie sheet. Bake at 375° in oven, for 10-12 minutes or until light brown. Remove from cookie sheet. Cool on a wire rack.
Brown the pork chops in the oil while they are browning, mix the cream of mushroom soup and onion soup mix together with one can of water. After chops are browned add the mixture to the frying pan with the chops and simmer for 50-55 minutes, I serve mine over egg noodles, but you can use rice if you prefer. Mighty tasty!
Mix matzo and salt. Beat eggs slightly. Slowly add matzo meal until it thickens. Cover with saran wrap and refrigerate. boil water. Wet hands and drop mixture by the teaspoon into water. Cover. Cook 35-40 minutes. Remove with slotted spoon.
Preheat oven to 375 degrees F. Place hot pasta in a pan. Add peas, milk, condensed soup, cheese and tarragon. Place in a greased 12 x 8 baking dish. Salmon patties: Mix salmon, egg S& P and 1/2 can onions. Shape into four patties and place on pasta. Cover and bake for 40 minutes. Top with 1/2 can onions and bake uncovered for 3-4 minutes.
In a four-quart sauce pan, over a medium heat, heat the oil. Add in the brown rice and cook, stirring constantly until rice is lightly toasted. [This step requires constant attention.]. Add chopped onion, green onion, bell pepper, celery, garlic, salt, cayenne pepper, chili powder, and cumin. Stir until blended, and continue cooking until onions begin changing translucent. Add tomatoes and chicken stock [or bullion water]. Return to boiling, reduce heat to low, cover, and cook for approximately 20 minutes. Add the cream cheese. Stir well until the cream cheese is entirely melted and blended, recover, and cook for approximately 15 more minutes. Allow to stand, removed from heat, for 5-8 minutes, fluff with a fork, garnish with cheese and black olives, and serve hot! NOTE: This may be served as a side dish, or with sliced smoked sausage, shredded chicken or beef, shrimp, or other seafood and served as a main dish. Also, if you want it more spicy, you can add in the cumin and cayenne while you are toasting the rice. That will breatly enhance the heat level of these spices. Hope you enjoy it!
Peel eggs and cut in-half lengthwise. Scoop yolks into a bowl and mash with a fork. Add mayonnaise, mustard, sriracha, minced onion, garlic powder and sweet pickle. Stir to combine. Season to taste with salt and pepper. Use a spoon or piping bag to fill each half of an egg with mixture. Squirt a dab of sriracha sauce on top of each egg, sprinkle with green onion and serve.
Prreheat oven to 180°C. Hard boil eggs. Cool and remove shells. Remove crust from bread. With a rolling pin flatten bread to half the thickness. Thinly butter bread and trim to fit small muffiin tins. Push bread - butter side down - into muffin tiins and bake 12-15 mins until golden brown. Cool on wire rack. Finely chop eggs mix with creme fraiche and season with salt and pepper and chives. Divide between the 12 cases. Top each one with salmon and 1/2 teaspoon of caviar.
For the salsa: In a large mixing bowl, combine the mixed stone fruits, honey, basil, lemon juice, cinnamon and salt. Stir to coat the fruit evenly. Taste and season accordingly. Refrigerate until ready to serve. For the chips: Preheat the oven to 350 degrees F. In a small bowl, combine the sugar and cinnamon. Brush both sides of the flour tortillas with the melted butter. Sprinkle the cinnamon sugar over both sides of the tortillas. Cut the tortillas into 8 wedges. Place on a baking sheet and bake until crisp, about 20 minutes, flipping half way through. Serve with the fruit salsa. Cook's Note: Feel free to add in other fruits to the salsa. Try strawberries, nectarines and mango.
Brown beef with seasonings, breaking into small pieces, and drain when done Add all but 1/2 cup of the Prego. Add ketchup. Add brown sugar and other seasonings. Let sauce simmer as you begin putting the lasagna together. Put remaining Prego on bottom of pan. Line pan with lasagna noodles (about 5). Evenly coat cottage cheese on noodles. Evenly coat cottage cheese with colby/jack cheese. Pat down the ingredients in the pan. Add half the sauce, spreading evenly. Do another layer of noodles and press down again. Add remain sauce. Sprinkle 1/4 cup parmesan cheese on top. Cover with foil. Cook for 1 hour on 350. Remove foil. Add mozzarella cheese and remaining 1/4 cup parmesan. Turn oven to broil and keep door open. Watch cheese melt and remove from oven when lightly brown and bubbly. Enjoy!
Cut chicken breasts into bite sized pieces. Mix flour and garlic powder. Dust chicken with flour mixture. In a large skillet brown chicken in oil. Drain oil when browned. Add soup, wine, onion, mushrooms and seasonings. Cover; cook over low heat 30 minutes. Add green pepper strips; cook 15 additional minutes, or until peppers are crisp tender; stirring occasionally. Remove bay leaf before serving over freshly cooked pasta of your choice.
Preheat the oven to 375 degrees F. Lightly grease a 7 by 11-inch baking dish with olive oil. Heat 2 tablespoons of the olive oil in a large skillet over medium low heat. Add onions, garlic and 1 teaspoon of the salt. Cook, stirring occasionally, for 5 minutes, until completely softened and cooked but not browned. Stir in the basil and thyme. Spread on the bottom of the prepared baking dish. Toss the sliced vegetables with the remaining olive oil and salt, and pepper. With the long side of the baking dish facing you, alternate the sliced vegetables in compact upright rows on top of the onion mixture. Cover the dish with aluminum foil and bake until the vegetables are softened, about 30 to 35 minutes. Uncover and sprinkle with the Parmesan. Continue baking until cheese begins to brown, about 20 minutes or so. Serve hot or at room temperature.
Combine all ingredients except for pork loin and place in a sealable bag. Add the pork and place in the refrigerator and let set for at least 15 minutes. Preheat oven to 350°F. Remove pork from bag and place in a shallow baking dish. Roast in oven for 1 1/2 hours.
Preheat oven to 350F/180°C Lightly grease with butter 8"x12"x3" pan. Set aside. In a bowl, mix together Cassava, Coconut Meat, Sugar, Eggs, Evaporated Milk, Condensed Milk and Coconut Juice. Pour into prepared pan. Bake for 1 to 1 1/2 hr or until firm. While the Cassava Mixture is being baked, prepare the Topping. In a bowl, Mix together Coconut Cream and Condensed Milk. Set aside. Pour the Coconut Cream and Condensed Milk Mixture on top of the baked Cassava. Make sure that the Cassava cake is already firm before pouring the Mixture. Bring back to the oven and broil until evenly brown. Once brown, remove from oven and drizzle Melted Butter on top. Sprinkle Granulated Sugar. With a Culinary Torch, move flame contineously in circle until Sugar caramelizes on top. Top with shredded Cheddar Cheese. Let cool at room temperature before serving.
Preheat oven to 350. Line muffin cups with cupcake papers. In your mixer bowl, combine the egg whites, cream of tarter, and salt. Beat until the egg whites double in volume and form stiff peaks. (about 4 to 5 minutes). Add the flour, sugar, squash, extract and zest. Use a rubber spatula and fold gently to combine with the egg whites. Divide the batter among the cupcake tins. Bake until the tops of the cupcakes are lightly brown and spring back to the touch, about 18 to 20 minutes. Cool on a rack and then frost.
Heat oil in large pot over medium heat. Add onions, garlic, and ginger and cook until soft and translucent, about 7 minutes. Add mushrooms, carrots, astragalus root, stock and 2 cups water. Bring to a low boil. Reduce heat and simmer 45 minutes. Add tamari and adjust the seasoning with salt if needed. Add broccoli and cook until tender, about 2 minutes. Remove astragalus root pieces. Ladle soup into serving bowls and garnish with scallions before serving. MUSHROOM STOCK: Stock used in restaurants is usually made with chicken, but we serve so many vegetarian dishes that we needed something different for our sauces and soups. Shiitake mushrooms impart a savory essence; you'll never miss the meat. Keep in the fridge for a week or in the freezer for a month. Chop 2 ribs celery and 1 medium onion and put in large pot with 2 ounces dried shiitake mushrooms and 2 1/2 quarts water. Bring to a simmer over medium-high heat. Reduce heat and simmer 20 minutes. Turn off heat, cover, and let stock steep 20 minutes. Add 1/2 cup low-sodium soy sauce. Pour stock through a fine-mesh strainer, discard solids, and let cool. (Makes 2 quarts.).
Cream shortening and sugars; add eggs and vanilla. Sift together dry ingredients. Mix well and add "garbage", 2 Celsius of any of the following:. oatmeal, rice krispies, chocolate chips, coconut, chopped nuts, raisins, dates, M & M's, Reese's Pieces, chopped apricots, or whatever sounds good to you! Mix and match! Bake at 375 F for 10-12 minutes.
Beat egg with cream and sugar. Add water and wine to egg mixture. Heat to gentle simmer. Ladle into serving bowl and top with 1 a dollop of creme fraiche. Serve immediately.
Preheat the broiler to high and lightly oil a large shallow heatproof dish. Arrange the fillets in the dish, slightly spaced apart, season with salt and pepper and brush them with a little oil. Broil for 2 minutes. Remove the dish from the broiler, turn the fish over and top each fillet with a scrunched slice of ham. Mix together the cheese and scallions, scatter over the fish. Return to the broiler for 5 minutes until the fish flakes easily when prodded with a knife. Serve with green vegetables - broccoli or stir-fried cabbage would be good.
Stir together the first three ingredients. Lay the pineapple slices out over a foil lined broiler pan. Brush with 1/2 of the sugar mix and broil for about 5 minutes on one side. Turn the slices over and brush with the rest of the mixture broil for another 5 minutes. These can be garnished with mango salsa and chopped cilantro for a really pretty presentation. Enjoy!
Preheat oven to 400 degrees Fahrenheit. Unroll the Pillsbury Crescent Recipe Creations Seamless Dough Sheet onto a cutting board. Use a pizza cutter or a knife to cut the dough lengthwise into 6 equal strips. Brush one strip with egg wash. If using your own, roll to 18x6 inch rectangle and proceed. Roll the strip into a 17"-18" long log. I rolled the strip of dough up into a tube and pinched the seam shut. Then I rolled out the dough into a thinner, longer log by pushing and rolling the log with both hands. Repeat, brushing egg wash onto each dough strip before rolling each into logs.Create 6 logs. Wrap one dough log around each cream horn mold, trying to keep the seam side against the metal mold. Repeat. Don't let the dougn hang over the open end of the cream horn mold. Line a baking sheet silpatl or parchment paper. Squeeze about 30 drops of yellow food coloring into a small bowl. Add one or two drops of red. Stir to create orange. Brush the orange food coloring all over each carrot shaped dough. Set carrots on lined baking sheet. You can just brush them with egg wash is you don't want the food color. The carrot will bake up golden brown. Bake for 6-8 minutes until golden brown. Cool for about 5 minutes. Carefully remove the cream horn form by holding the carrot in one hand and using the other hand to twist the mold and gently pull it out. Your carrots will keep in an airtight container for up to 2 days, but are best served the day they are baked. Just before serving, fill each Carrot Crescent with egg salad or whatever you want. Press a few sprigs of dill or parsley into the egg salad to create your carrot top.
Mix together the dry mustard, sugar, salt and flour. Stir the vinegar, yellow mustard and butter into the mixture until well combined. Refrigerate the mustard for at least 24 hours, which intensifies the heat. To make a glaze for turkey, combine 1/2 cup of the mustard with 1 cup of pomegranate balsamic reduction (recipe follows). Pomegranate Balsamic Reduction. Heat over medium-low heat for 15-20 minutes or until the reduction is syrupy, but not as thick as molasses.
Brown the butter in a roast pan. Put the 2 cups uncooked rice in the butter. Slice the cabbage and carrots. Brown the ground beef or turkey with the onion. Drain. Mix together meat, cabbage, carrots and salt. Place this mixture on top of rice. Do not stir. Mix the tomato soup and water together and pour over the rice mixture. Cover with foil and bake at 350 degrees for 1 hour.
Preheat oven to 350 degrees. Cook macaroni according to package directions. Drain and set aside. Meanwhile, in large sauce pan melt butter. Cook onion in butter till tender but not brown. Stir in flour, salt, and pepper. Cook one minute. Pour in milk. Cook and stir until thickened and bubbly, be sure to scrape bottom as it cooks. Cook and stir 1-2 minutes more. Stir in cheese. Heat and stir until cheese is melted. Stir in cooked macaroni. Pour into large 3 quart casserole dish. Bake at 350 degrees for 45 minutes.
Roast peppers by placing them on open gas flame, turning frequently with tongs until all sides are charredblack, about 7-10 minutes. Can also roast peppers under broiler or on the grill. Place blackened peppers in a plasic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel peppers, split in half lengthwise, and discard all seeds and stems. FInely chop and set aside. In large pot, heat oil over medium heat. Add onions and cayenne and cook, stirring, until very soft, about 6 minutes. Add flour and stir until thickened, 1-2 minutes. Add tomatoes and chopped chilies. Cook for 1 minute. SLowly add cream and stir until thick, 3-4 minutes. Add cheeses and cook, stirring, until melted and smooth. Remove from heat, adjust seasonings to taste and pour into fondue or warming dish. Serve with tortilla chips.
heat to boiling point but dont boil molasses and butter. add baking soda. add sour milk. sifted dry ingredients. bake in hot waffle iron. serve in 1/4's with whipped cream in between.
Blend water and cornstarch together in a small bowl. Stir in soy sauce and salt and set aside. Preheat wok or heavy skillet over high heat. Add oil and heat about 1 minute. Add asparagus and green onions and stir fry about 4 minutes. Add mushrooms and stir-fry for 1 minute more. Stir soy mixture. Push vegetables to the side of the wok. Pour soy mixture in center of wok. Let bubble slightly, then stir in vegetables. Cook and stir until mixture is bubbly. Add tomatoes and cook until heated through.
Combine all ingredients in crockpot. Cover. Cook on low 6-8 hours. May adjust the salt and pepper to taste.
Spray bread cubes with cooking spray. Arrange on baking sheet and toast in 350 over for 7 minutes. Place half the cubes in greased 9x13 pan. Drain canned tomatoes, reserving liquid. Top bread cubes with half of each; fresh tomato slices, reserved tomato liquid (drizzled), ricotta cheese (small spoonfuls placed here and there), drizzled olive oil, canned tomatoes, seasoned salt, oregano, and minced garlic. Repeat layers and sprinkle with parmesan cheese. Bake covered at 350 for 40 minutes, uncover and brown for 5 minutes longer.
Place rolls, unrolled and laid flat across the bottom of greased 9x13 pan. Put browned sausage on top. Add home fries and cheese. Beat eggs, milk& salt together. Pour egg mixture over home fries and cheese. Sprinkle with more cheese. Bake@ 350 for 30-35 minutes.