HumbleIntelligence/food-ner-1-Million huggingface dataset:
Layer meat, onion, tomatoes & herbs & seasonings in a greased casserole dish. Whisk gravy mix with water, wine & sauces, pour over meat & vegetables. Bake at 180°C for approx 1 hour. Serve with mashed potatoes.
Adjust oven rack to middle position and heat oven to 375 degrees. Microwave water and porcini in covered bowl until steaming, about 1 minute. Let sit until softened, about 5 minutes. Drain porcini through fine-mesh strainer lined with coffee filter, reserve liquid, and mince and reserve porcini. 2. Process saltines in food processor until finely ground, about 30 seconds; transfer to large bowl and reserve. Pulse 5 ounces of white mushrooms in processor until finely ground, 8 to 10 pulses. 3. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onion and cook until browned, 6 to 8 minutes. Stir in processed mushrooms and 1/4 teaspoon salt and cook until liquid evaporates and mushrooms begin to brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer to bowl with saltines and let cool to room temperature, about 15 minutes. Wipe out skillet with paper towels. 4. Add pork, 1/4 cup reserved porcini liquid, eggs, 1 tablespoon Worcestershire, 1 teaspoon salt, and 3/4 teaspoon pepper to cooled mushroom-saltine mixture and knead gently until nearly combined. Add beef and knead until well combined. Transfer meat mixture to now-empty skillet and shape into 10 by 6-inch loaf. Bake until meatloaf registers 160 degrees, 45 to 55 minutes. Transfer meatloaf to carving board and tent loosely with aluminum foil. 5. Slice remaining 5 ounces white mushrooms. Discard any solids in skillet and pour off all but 2 tablespoons fat. Heat fat over medium-high heat until shimmering. Add sliced mushrooms and reserved porcini and cook, stirring occasionally, until deep golden brown, 6 to 8 minutes. Stir in thyme and 1/4 teaspoon salt and cook until fragrant, about 30 seconds. Add flour and cook, stirring frequently, until golden, about 2 minutes. Slowly whisk in broth, 1/2 cup reserved porcini liquid, and remaining 3/4 teaspoon Worcestershire, scraping up any browned bits, and bring to boil. Reduce heat to medium and simmer, whisking occasionally, until thickened, 10 to 15 minutes. Season with salt and pepper to taste. Slice meatloaf and serve with gravy. **Swanson Certified Organic Free Range Chicken Broth is our ATK taste-test winner.
Brown the meat, remove from frying pan to plate. Add oil to pan and cook onions until brown. Add broth, juice, brown sugar, vinegar and mustard to onions in pan. Put half of the onion mixture in crock pot and place the roast on top. Cover with the rest of the onions. Cook on LOW 8 to 9 hours.
In a large bowl, combine flour, sugar, baking powder, brewer's yeast (optional) and salt. Make a well in the centre of the dry ingredients and pour in ale; stir just until dry ingredients are moistened. Remove 1/3 cup of the cheese and set aside. Stir remaining cheese into batter. Spoon batter into greased 8 1/2 X 4 1/2-inch loaf pan. Pour butter over top. Bake at 350 F for 45 - 50 minutes or until cake tester inserted in center comes out clean. Sprinkle reserved 1/3 cup cheese over bread and bake an additional 2 minutes or until the cheese is melted. Remove bread from oven and let cool in pan on rack for 15 minutes. Remove from bread pan and place bread on the rack to cool completely.
PASTRY: In a sauce pan bring to boil butter, salt, and water. After it is boiling add in flour and stir until it forms a ball. Take off heat and add 4 eggs one at a time. Beating by hand until mixed thoroughly. (They will kinda look slippery and the flour ball will separate into chunks. Keep stirring the egg will eventually mix inches It is SO important that you add them one at a time. ) Lightly spray jelly roll pan with a nonstick cooking spray and spread mixture in bottom of pan. (It is a little stiff, I use a spoon and run it under hot water to help it spread better.). Bake at 400 degrees for 25 minutes. It will puff up you may want to poke the bubbles with a fork. Take out of oven and let it cool completely. FILLING: Beat both packages of french vanila instant pudding with milk. Add softened cream cheese. Beat again. Spread on cooled pastry. Spread whipped topping over top of pudding mixture. GLAZE: In a bowl mix chocolate chips and butter, put in microwave for 1 minute or until melted. Add milk and powdered sugar and mix well. Drizzle over top of whipped cream and chill in fridge.
Heat the oil in a large skillet over medium heat. Add the onion and carrot, cover and cook until softened, about 5 minutes. Stir in the garlic, oregano, cumin, and saffron or turmeric and cook for 2 minutes longer. Transfer the vegetable mixture to a lightly oiled 4 to 6 quart slow cooker. Add the tomatoes, vegetable stock, bell pepper, green beans, and chickpeas; season with salt and pepper, cover and cook on low for 6 to 8 hours. About 10 minutes before serving, stir in the salsa, peas, olives, and cooked rice and cover.
For the pineapple salsa: Place the pineapple, jalapeno pepper and red pepper in a bowl and toss to combine. Season to taste with lime juice and salt. Refrigerate until ready to serve. (This can be made in advance and stored in the refrigerator for up to 3 days). For the grilled shrimp: Combine the coconut milk, lime juice, soy sauce, ginger and brown sugar in a shallow bowl. Add the shrimp, toss to coat the shrimp evenly and refrigerate for at least 1 hour or overnight. Preheat the grill to medium. Remove the shrimp from the coconut mixture. Season with salt and pepper and place 5 shrimp on each skewer. Place the skewers on the grill and cook until the shrimp are just done, about 3 to 4 minutes per side. To serve, spoon some Basmati Rice on each plate, remove the shrimp from the skewer and top with the salsa. Garnish with cilantro and serve.
Mix all ingredients EXCEPT almonds until well blended in a bowl. Pour mixture in a greased 9" pie plate or oven-proof serving dish. Top with almonds. Bake for 15 minutes at 375 degrees. Serve with crackers, crostini or fresh veggies!
Boil chicken and reserve 1 cup broth. Tear cooled chicken apart and set aside. Preheat oven to 350. Butter 9 x 13 casserole dish and put half of stuffing mix in the bottom of the dish. Combine broth, soups, margarine and chicken pieces. Mix well and pour into casserole dish. Top with remaining stuffing mix. Bake in preheated oven for 30 minutes, until bubbly.
Place all of the ingredients into a microwave safe bowl, and stir so all items are incorporated. On High power, microwave for about 1 minute. Stir the mixture and microwave again in 30 second intervals until the cheese is melted. You know you are done when the cheese looks stringy and is evenly distributed throughout the dip. Enjoy with your favorite tortillas.
Combine the first 6 ingredients in a large bowl. Combine the next 4 ingredients in a separate bowl. Fold the wet ingredients into the dry ingredients. Place batter in a prepared loaf pan. Combine topping ingredients and sprinkle on top of loaf. Bake at 350 for about 1 hour.
Saute onions and celery in butter until tender. While cooking above, heat cranberries and raisins in the chicken broth over low heat to plump. In a large bowl, mix bread cubes, walnuts and spices. Add remaining ingredients and toss well to ensure the mixture is evenly moist. Place in covered caserole dish and cook at 325°F for 30 minutes. If you like a crispy top, remove lid for last 5 minutes of cooking.
Preheat oven to 400F and line a baking sheet with foil. Slice the 1 pound eggplant into 16 rounds after peeling. Combine bread crumbs, cheese, 3/4 tsp of the lemon zest, 1/4 tsp of the oregano and 1/4 tsp of the thyme. In a shallow bowl, beat the white with water then dip each eggplant round into whites then bread crumbs and place on baking sheet. In bowl combine oil and lemon juice and drizzle over slices. Bake for 25 minutes or until golden brown then transfer to platter. In small saucepan, combine sauce, salt, zest, thyme and oregano. Bring to boil. Reduce heat to simmer and cook for 2 minutes. Pour over eggplant and serve.
Stir together the starter, buttermilk,cornmeal and flour and let it sit covered in a cool place overnight. (I just leave it on the counter). Heat an oiled iron skillet or a cake pan in the oven at 400 degrees F. When the oven and pan are really hot, stir the egg, oil, salt, sugar, baking powder, and soda into the batter. NOTE: If mixture seems a little to thick, just add a little more buttermilk, until it is the consistency of a regular cornbread batter. Pour the batter into the hot pan and pop it into the oven to bake until done, about 25-30 minutes. 1.If I want it for dinner, I just start it in the morning. 2. I use about a 10 inch iron skillet.
In a 1-quart saucepan, heat 1 1/2 cups milk and sugar. In a mixing bowl, combine the flour, cornstarch and salt. Add egg yolks and remaining milk; mix well. Temper this mixture by adding a third of the hot milk mixture. Return all to the saucepan. Bring to a boil; boil and stir for 1 minute. Remove from the heat. Add chocolate and stir until melted. Finish with butter and vanilla. Pour into pastry shell. Refrigerate until set.
Combine the beef and soy sauce in a medium bowl; cover with plastic wrap and refrigerate at least 10 minutes or up to 1 hour, stirring once. Meanwhile, whisk the sherry, chicken broth, oyster sauce, sugar, sesame oil, and cornstarch in a measuring cup. Combine the garlic, ginger and 1 1/2 teaspoons peanut oil in small bowl. Drain the beef and disgard the liquid. Heat 1 1/2 teaspoons peanut oil in a 12-inch nonstick skillet over high heat until smoking. Add half of the beef to the skillet and break up clumps; cook without stirring, 1 minute, then stire and cook until beef is browned about the edges, about 30 seconds. Transfer the beef to a medium bowl. Addd 1 1/2 teaspoons peanut oil to the skillet, heat until just smoking, and repeat with the remaining beef. Add 1 tablespoons peanut oil to the now-empty skillet; heat until just smoking. Add the broccoli and cook 30 seconds; add the water, cover the pan, and lower heat to medium. Steam the broccoli until tender-crisp, about 2 minutes; transfer to a paper towel-lined plate. Add the remaining 1 1/2 teaspoons peanut oil to the skillet; increase the heat to high and heat until just smoking. Add the bell pepper and cook, stirring frequently, until spotty brown, about 1 1/2 minutes. Clear the center of the skillet; add the garlic and ginger to the clearing and cook, mashing the mixture with a spoon, until fragrant, about 15 to 20 seconds, then sture the mixture unto the peppers. Return the beef and broccoli to the skillet and toss to combine. Whisk the sauce to recombine, then add to the skillet; cook, stirring constantly, until the sauce is thickened and evenly distributed, about 30 seconds. Transfer to a serving platter, sprinkle with the scallions, and serve.
Cut sausage in half lenghthwise, then slice into 1-inch slices. Add sausage, sweet potato, bell pepper, celery, onion, and tapioca to a 4-quart slow-cooker; stir to combine. Add the chickpeas, undrained tomatoes, beef broth, and worcestershire sauce. Cover and cook on LOW for 8-10 hours.
Combine the beef and all the chopped vegetables except the cabbage in your slow cooker. You're going to need a BIG oval one; if you have a smaller crock pot, you'll need to adjust the recipe accordingly. Combine 2 cups of the beef broth with the tomato paste, vinegar, brown sugar, parsley, salt, dill weed, pepper, and bay leaf. Mix to combine, then pour over the vegetable/beef mix. If the vegetable/beef mix is not completely covered by the liquid, top off with the extra beef broth until they are. Cover and cook on the low heat setting for 8 and 1/2 hours. You can cheat and use high heat for 4 hours if you're in a hurry, but don't expect it to be as good. When the 8 and 1/2 hours are up, turn your cooker onto high heat and add the shredded cabbage. Cover again and cook on high for 30 minutes to an hour depending upon how soft you like your cabbage. Remove the bay leaf. Ladle into a bowl and garnish with two tablespoons of sour cream.
remove and discard sausage casings. brown in skillet till crumbled. drain sausage, reserving 1 tablespoon drippings. cook onion and garlic in drippings till tender. stir in sausage, red peppers and wine. bring to a boil, reduce heat and cook about 5 minutes to let most of the liquid evaporate. meanwhile,cook spinach according to package;drain and squeeze out excess liquid with paper towels. combine spinach,ricotta,salt,pepper,and egg. stir well. spread 1 cup alfredo sauce in bottom of 13x9 baking pan. top with 4 lasagna noodles. top with half of spinach/cheese mixand half of sausage mix. place 4 slices mozzarella on top and repeat layers. top with remaining 4 lasagna nooddles and mozzarella slices. spread remaining alfredo sauce over cheese and noodles;sprinkle with parmesan cheese. cover and bake at 350 degreesfor 1 hour. uncover during last 15 minutes to brown. let stand 15 minutes before serving. (note:can be made ahead----prepare and cover overnight in fridge. let stand at room temp for 30 minutes before baking.).
Preheat oven to 400 degrees F. Place pie shell on baking sheet. Prebake shell, if desired, 5 minutes. Brush mustard on inside of shell. Combine cheeses in bowl. Melt butter in medium skillet over medium heat. Saute onion, celery and almonds 5 minutes or until vegetables are softened. Layer half of cheese mixture in shell. Top with onion mixture, turkey, cranberry sauce and remaining cheese mixture. In medium bowl, beat eggs, milk, and rosemary or sage together. Pour slowly over pie. Bake 15 minutes. Lower heat to 375 degrees F and bake 25 to 30 minutes or until set, covering edges with foil if needed during last 15 minutes to prevent excessive browning. Rest 10 minutes.
Preheat the oven to 400 and lightly oil a large baking sheet. Sprinkle the sheet with cornmeal, semolina, or oats, and set aside. Put the 1/2 cup oats in mixing bowl. Stir in the buttermilk, molasses and oil; reserve. Mix dry ingredients in large bowl. Make a well in the dry mixture and add the liquid all at once; add raisins. Stir briskly with a wooden spoon until dough pulls together in a shaggy mass. Let rest 3 minutes. Flour your work surface and hands. Scoop half of the dough onto floured surface and knead gently; if dough is a little sticky, a dough scraper might help. Knead for 1 minute, shaping into a ball. Place on the baking sheet. Using a sharp, serrated knife, make two parallel slashes on the surface of the dough, about 3/4 -inch deep. Repeat for the other half of dough and place on sheet; leave plenty of room between the loaves. Bake for 20 minutes, then reduce the heat to 375 and bake 20 minutes more, until dark and crusty. When done, the bottom should sound hollow when tapped with a finger. Cool loaves before slicing.
Wipe steak with a damp cloth; place in a large baking dish. Rub with softened butter. Season with salt and pepper. Cover with lemon and onion slices. Combine ketchup, Worcestershire sauce, and water, and pour over steak. Cover tightly so meat will steam tender. (Foil makes a snug lid). Bake at 350°F for about 2 hours or until tender. Can also be cooked in a slow cooker for 4-6 hours on high or 8 hours on low.
For base: Mix and pat into greased 9x15 pan. Bake about 12 minutes at 350 degrees. For filling: Beat eggs. Add sugar, combined dry ingredients, then rest of ingredients. Spread over baked layer and bake 20 minutes. For glaze: Combine and spread over cookie when cooled. If needed, add more sugar or lemon juice to adjust consistancy.
Cook macaroni. Drain and rinse well, and then chill. Combine rest of ingredients and mix well with macaroni. Season to taste. Note: I also have found that adding either packaged dry dill or ranch dressing really adds wonderful flavor, but has to be made early, so flavors meld. Just add the dry dressing to the mayonnaise.
Fill a highball glass with ice and add vodka and coconut rum. Fill with lemonade. Splash Blue Curacao. Garnish with pineapple leaf and lemon wheel, if desired.
Mix first 3 ingredients (apples, nuts, sugar). Let stand while dressing cooks. Whisk next 6 ingredients in a saucepan, cook until thick on medium heat. Add 1 beaten egg; beat into sauce. Let sauce cool to room temperature and stir into apple/nut mixture. Serve at room temp or chilled.
Line 2 baking sheets with parchment paper or grease well. Steam asparagus in a steamer or on a rack in a skillet until tender-crisp, takes about 3 minutes. Immediately remove from pan and chill in cold water to stop cooking; pat dry and set aside. Roll out each pastry sheet to fit the baking sheet, place on prepared pans. Spread evenly with mustard, leaving 1 inch border around the edges. Arrange asparagus, side by side and alternating ends, on the mustard; sprinkle with cheese and pepper. In a small bowl, beat egg with milk; lightly brush over the pastry border. Bake in oven, rotating pans halfway through, until puffed and golden. Cheese should be bubbly in about 18 minutes. To serve: cut each tart into 6 pieces, serve warm or cold.
Brown& crumble sausage in large skillet. Add onion and cook till tender and sausage is no longer pink, carefully drain off excess drippings. Blend seasonings and green peppers into sausage mixture. Add remaining ingredients and simmer over medium to low heat for 20 to 25 minutes.
Heat oven to 350 degrees. Spray a 11 x 7 or 12 x 8 glass baking dish with cooking spray. In a large bowl, beat egg and milk with a wire whisk until smooth. Separate dough into individual biscuits and cut each biscuit into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in ham and cheese. Spoon mixture into prepared dish, arrange biscuit pieces in a single layer. Baked at 350 for 23 - 25 minutes or until golden brown. You can either cut into squares or just pull apart and serve.
Pierce sweet potatoes several times with a fork, and place on a baking sheet. Bake 400 degrees for 1 hour on until done; cool slightly. Peel and cut into 1/4 inch slices. Place sweet potato slices in a lightly greased 9x13-inch baking dish; add orange juice. Stir together 1/2 cup sugar, brown sugar, 3 tablespoons flour, 1/4 teaspoon salt, cinnamon, and nutmeg. Sprinkle over sweet potato. Dot with 6 tablespoons butter. Cobbler:. Combine 2 cups flour and remaining 1/2 teaspoon salt; cut in shortening with a pastry blender until mixture is crumbly. Sprinkle 1/2 cup cold water, 1 tablespoon at a time, evenly over surface, and stir with a fork until dry ingredients are moistened. Shape into a ball. Roll pastry into a 13x9-inch rectangle. Place over sweet potato mixture, sealing edges. Cut slits in top to allow steam to escape. Microwave remaining 2 tablespoons butter until melted. Brush butter over crust, and sprinkle with 2 teaspoons sugar. Bake 400 for 1 hour or until golden. Serve warm with whipped cream.
Tie together mint and cilantro with kitchen string. Bring pork and water to a boil in a large pot, skimming froth, then reduce heat to a simmer. Add tied herbs, 20 garlic cloves, quartered onion, oregano, peppercorns, and 2 teaspoons salt and gently simmer, uncovered, until pork is very tender, about 2 hours. Strain broth through a large sieve into a large heatproof bowl. Return broth to pot. Discard mint and cilantro. Transfer cooked onion and garlic to a blender with 1 1/2 cups broth and puree until smooth (use caution when blending hot liquids). Add puree to broth. Discard bones and coarsely shred pork into broth. Meanwhile, slit chiles lengthwise, then stem and seed. Heat a large cast-iron skillet over medium heat until hot, then toast chiles in batches, opened flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds per batch. Transfer to a bowl and pour 2 1/2 cups boiling water over chiles. Soak, covered, until softened, about 30 minutes. Puree chiles with 1 1/2 cups soaking liquid, chopped onion, remaining 6 garlic cloves, clove, and 3/4 teaspoon salt in cleaned blender until a smooth paste forms, about 2 minutes. Heat oil in cast-iron skillet over medium heat until it shimmers, then add chile paste (it will spatter) and cook, stirring occasionally, until slightly thickened, 5 minutes. Add chile paste and hominy and simmer 5 minutes. Season with salt. Cooks' note: Pozole can be made 3 days ahead. Chill, uncovered, to cool, then cover.
Combine last 7 ingredients and mix well. You can dehydrate your own cranberries or buy pre-packaged. Add beef and marinate for 24 hours covered in refridgerator. Dehydrate on dehydrator or in oven at 200 degrees. Jerky is done when snaps back from bend. Approx. oven/dehydrator time varies, but around 8-10 hours.
In a large skillet cook chorizo over medium heat about 5-7 minutes or until cooked through. Use a wooden spoon to crumble up the meat as it cooks. Remove from heat and drain off any rendered fat. In the same skillet, mix spinach, beans, onion, milk, 1/4 cup of the cheese, lemon juice, nutmeg, and pepper with the cooked chorizo. Transfer mixture to a greased 2-quart baking dish. In a small mixing bowl combine bread crumbs, remaining 1/4 cup of cheese, garlic, and melted butter; sprinkle over casserole mixture. Bake, uncovered, in a 375° F oven for 35 minutes or until heated through.
Sift 2 1/2 cups flour, cream of tartar, baking soda and salt into a small bowl. In a large mixing bowl, with an electric mixer, cream butter and vanilla, adding sugar slowly, beating until fluffy. Add eggs one at a time and mix thoroughly. Gradually add flour mixture 1 1/2 peppers and seeds and combine well. If dough seems sticky, gradually add remaining 1/2 cup flour. Refrigerate dough at least 1 hour and up to overnight. Be sure to cover with plastic wrap. Roll dough into balls about the size of walnuts. Moisten bottom of glass with water, dip in sugar and press to even thickness. Top with a few pieces of jalapeno pepper, press lightly into dough. Bake at 375 degrees for about 10 to 12 minutes. Remove from pan and cool.
Pre heat oven to 350°F Grease a bundt pan or a 13x9 pan, if cutting recipe in half grease a 8x8 pan. In mixing bowl, cream butter and sugar until light. Beat in eggs one at a time. Blend in sour cream and vanilla. Add flour, baking powder, baking soda and salt. Stir just until well mixed. Do not over mix. Place half of batter in greased pan. Combine ingredients for topping. Sprinkle half of the topping mixture over the batter in the pan. Top with remaining batter and remaining topping. The 13x9 is a single layer only. *Bundt pan bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Invert onto a serving plate. *13x9 inch pan bake about 30 minutes or until toothpick inserted in center comes out clean. Serve from pan. *For half recipe use a 8x8 pan and bake 25 minutes or until toothpick inserted in center comes out clean. Serve from pan.
For the dressing, place vinegar, shallots, garlic and mustard in a medium size bowl and mix well. Slowly mix in the olive oil to blend. Season with cracked black pepper and set aside. Now for the salad, take the chopped pancetta and saute it until crisped and place on paper towels. On medium heat, place a large stainless bowl directly on the flame. Add. your dressing to the bowl then add the remaining salad ingredients and toss lightly. Divide onto 4 plates and serve.
Score the flank steak with a sharp knife about 1/8-inch deep in a diamond pattern then set aside. Mash the garlic with the mustard. Stir in the whiskey. Pour mixture over steak and refrigerate covered overnight. Set out at room temperature for 2 hours before cooking. Grill using charcoal or gas grill. Cook over high heat 3 to 5 minutes per side dotting each side with butter while cooking. Slice the steak immediately by cutting across the grain into 1/4-inch thick slices. Sprinkle with salt and pepper.