HumbleIntelligence/food-ner-1-Million huggingface dataset:
Chop the root vegetables into roughly bite-sized chunks. Roast the root vegetables together in the oven after coating lightly with about a teaspoon of the oil. Roast with the rosemary and some ground pepper for about 40 minutes at 350°F, or until at a good eating texture. While roasting, remove most of the outer paper peel on the garlic, coat lightly with a few drops of the oil, then wrap in foil and roast in the same oven at 350°F for about 30 minutes. Keep both this and the ingredients of the previous step warm. In a saute pan, place the rest of the oil and heat to moderate on your range top. Add the mushrooms and the ground venison, being sure to break up chunks and stir often. Add the sauce and seasonings including more ground pepper. You may add the bell pepper here, too; I just simply prefer it al dente. Simmer and stir until the mushrooms are cooked and the venison has just turned no longer pink. (You may add more Worcestershire sauce if the mixture is not moist enough enough.) Mix into a casserole dish with the roasted garlic - squeeze it so that the garlic pulp comes out, and discard the rest of the head. Mix in the root vegetables, and then the asparagus (broken into bite sized pieces), hearts of palm (sliced crossways) and the bell pepper (de-seeded and chopped) if you not have already added the latter. Immediately bake at 350°F for approximately ten minutes, and enjoy. If you've prepped this earlier for heating as a casserole later, yes, you'll need to cook this final stage longer.
Preheat oven to 350 degrees F. Grease or spray with a nonstick cooking spray or use parchment paper on a baking sheet. Set aside. In a medium size mixing bowl, combine chicken, flour, oats, egg and catnip (if using). Using your hands, mix the ingredients together, until fully incorporated and smooth. (Add more flour if needed). Make 1 to 2 inche round balls, then, shape them into ovals. Pinch the end to create a pointed nose. Place in rows, on prepared baking sheet. Cut thin disks out of 2 to 3 baby carrots, then cut each one in half, and then cut them in half again, to give you 4 small wedges from each baby carrot disk (for the mouse ears). Use 2 small wedges on each mouse, to create 2 ears for the mouse, repeat until they all have 2 ears, (pictured). Using the remaining baby carrots, slice 36 thin (lengthwise) strips, to use for the mice tails. Insert the tails firmly into the back of each mouse treat. Using a toothpick, insert two holes for the mouse eyes. Bake for 20 to 25 minutes in a preheated oven. Let cool completely. Store in the refrigerator covered, for up to 2 weeks, or can be frozen in an air tight container for several months. Makes: 36 mice treats.
Slice carrots one inch thick and steam until very tender, about 15 minutes. Puree in a blender or food processor. Butter the bottom and sides of a 9 X 13 inch baking dish. Sprinkle with sugar. In a saucepan, cook onion in 1/3 cup butter over medium heat until tender, but not brown, about 2 minutes. Blend in flour, salt and nutmeg and cook, stirring constantly, until mixture is smooth and bubbly. Stir in milk all at once. Add brown sugar and cook,stirring constantly, until mixture boils and thickens. Remove from heat. Blend mashed carrots and apple juice. Preheat oven to 350 degrees F. Beat egg whites with cream of tartar in large mixing bowl at high speed until fluffy but not dry. Beat egg yolks slightly in small bowl. Blend small amount of hot carrot mixture into yolks. Stir yolk mixture into carrot mixture. Gently, but throughly fold yolk mixture into whites. Pour into prepared baking dish and gently smooth surface. Bake until puffy and delicately browned, 40 to 45 minutes. Serve immediately.
To make salsa, first whisk lime juice and honey in medium sized bowl. Add mango, cucumber, onion, and jalapeno, and stir until well blended. Seal container and refrigerate for at least 1 hour before serving, to allow the flavors to mix. Season with salt to taste. To prepare salmon, mix cumin, 1/2 tsp salt, and pinch of cayenne pepper in a small bowl. Lightly coat both sides of the salmon in olive oil (spray or with brush). Sprinkle spice mixture on both sides of Salmon. Heat a small non-stick skillet over medium-high heat. Cook the salmon fillets until the outsides are lightly browned (1-2 minutes per side, depending on thickness). Then lower heat and cook until the fillets are pale-pink throughout (2-3 minutes per side). Season with salt, pepper, cayenne, to taste. Transfer fillets to a plate, and top each with 2 Tbsp of salsa mixture.
In a jar, combine olive oil, lemon juice, zest, dijon mustard, thyme, garlic, salt, and pepper. Store, covered, in the refrigerator. Blanch the asparagus in lightly salted boiling water for about 3-5 minutes or until crisp-tender; do not overcook. Remove from heat and refresh under cold water; drain well. Toss asparagus with enough lemon vinaigrette to lightly coat. Arrange asparagus on serving platter .
Mix dry ingredients together in a large mixing bowl. Mix wet ingredients together in a medium mixing bowl. Add wet to dry, stirring just until moistened. Fold in peaches. Spoon into greased muffin cups 2/3's full. Sprinkle brown sugar on tops. Bake in a preheated 400 degree oven for 20 minutes. Let cool in pan for 10 minutes. Slide a knife around edges to make sure no peaches are stuck and remove from muffin cups. Let cool on wire racks. Enjoy!
Cut each pork rack into 3 to 4 pieces. In a large pot, boil enough water to fully submerse ribs. Add the onion, garlic, ribs, and beer to the boiling water. Bring to a slow boil, cover and cook for 30-45 minutes. While the meat is cooking, combine BBQ sauce and whiskey in a bowl(mix to taste). Remove boiled ribs from pot and liberally coat with BBQ sauce and wrap tightly with aluminum foil. Put ribs in a roasting pan in a 200°F oven for 2 hours. While ribs are roasting, combine remaining ingredients to make the glaze. When the ribs are done roasting, remove from foil and grill over a low heat for about 15-20 minutes, turning 4-6 times and brushing with glaze after each turn.
Husk and wash strawberries, leave to dry, cut in half and place in dessert bowls, add a scoop or two of vanilla ice cream and dribble over the chocolate sauce. Serve Immediately with chocolate scrolls.
Toss macaroni with butter or margarine. Add remaining ingredients. Pour into lightly greased crock-ette. Cover and cook 2 1/2 to 4 hours, stirring once or twice.
Grease 14 cms x 21 cms loaf pan, line base and sides with baking paper. Combine butter, sugar and syrup in bowl, mix well. Spread over base of pan, sprinkle with cornflakes and nuts. CAKE MIX. Beat all cake batter ingredients in a medium bowl with electric mixer on low speed till combined well and smooth. Spread this mix over cornflake mixture in pan. Cook at 180 C for 55 minutes. Let stand in tin 10 minutes before turning out.
Brown meat, drain. Add soup, milk, tomatoes, Ro-Tel and beans. Cook on low heat until hot. Add Velveeta and simmer until Velveeta is all melted. Serve in bowl over corn chips (I prefer the Frito Lay Chili Cheese Corn Chips!). *OPTIONAL* Add chopped green chilies, Nopales Cactus, chili powder, garlic powder and/or extra Rotel Tomatoes to taste.
Preheat oven to 325. Combine chocolate and butter in the top of a double boiler, stirring until all is melted and combined. Whip eggs& sugar until light and fluffy. Mix flour into chocolate mixture. Gently fold the chocolate mixture into the whipped eggs being careful to not lose all the wonderful volume from the eggs. Spray either 12 muffin tins or 12 ramekins/souffle dishes wtih non-stick spray. Pour batter into prepared pans/dishes. Bake at 325 degrees for 9-12 minutes. Serve immediately. Note: You can prebake these and then reheat them in a preheated 325 degree oven for 2-3 minutes.
Season the chops on both sides with salt and pepper. Heat the oil in a large, heavy skillet over medium-high heat until hot. Add the chops and cook on one side until well browned; turn and brown other side. Transfer to a plate and set aside. Put the onion in the pan and cook, stirring, until softened, about 5 minutes. Stir in the mustard and 1/2 tsp. pepper. Add the cabbage and apples, season lightly with more salt, and cook, stirring, for another minute. Add the beer, thyme, and stock. Bring to a boil and cook for about 5 minutes to intensify the flavors. Return the chops to the skillet, burying them in the cabbage mixture. Cover the pan and simmer until the pork is just cooked through, about 15 minutes. Season to taste. Arrange the chops on plates and top with the cabbage.
Preheat oven to 350*F. chop mushroom and onion to approximately 1/4 inch pieces. If you are using RAW onion heat the onion in the olive oil over medium heat until the onion is soft/tender. let cool. In large mixing bowl add milk, egg, parsley, Worcestershire sauce, salt, and pepper together then beat well. Next add the bread and blend into the mix. Then add the beef, cooled onions, mushrooms, and garlic and blend that in as well (I just use the same fork I blended the egg with to blend everything together). Spread the mixture evenly into a bread loaf pan (9x5x3-inch). Bake at 350°F for an hour to an hour and fifteen minutes or until the center is no longer pink/red. Let stand for 10 minutes before slicing and serving.
Spray slow cooker with cooking spray. Mix all ingredients except sausage in crock pot. Place sausage on top of mixture. Cover and cook on low heat 5 to 6 hours.
Preheat over to 350°F Mix powdered sugar, flour and margarine in a large bowl and form into a ball. If mixture is sticky add more flour. Refrigerate uncovered for 30 minutes. (This is a good time to cut/wash your fruit.). Pat into 9x9 or 9" round shallow dish making sure that dough is reaching the edges of the pan. Bake for 10-15 minutes and let cool completely. Mix cream cheese, vanilla and sugar and beat till creamy. Spread over crust. Arrange fruit and refrigerate before serving. Note: if you're using fruits that will brown you'll want to brush the fruit w/orange marmalade. Should be eaten in 1-2 days.
Heat oven to 350 degrees. CRUST: In bowl, beat butter with mixer until smooth and creamy, 1 minute Add sugars, beat 3 minute until fluffy. Beat in flour. Beat in nuts until just incorporated. Reserve 1 cup mixture. Press remainder over bottom of ungreased 13x9x2 inch baking pan. Bake crust 10 minute Let cool. FILLING: In bowl, beat together cream cheese and sugar with mixer until smooth. Add vanilla and eggs, beat for 2 minute. Fold in candy bars (see into description above). Spoon over baked crust. Sprinkle reserved crust mixture over top. Bake for 30 minute until cheesecake layer is set. Let cool. Cut into 16 bars. Serve, or cover and refrigerate.
For Best results for this recipe purchase a permarinated and seasoned tenderloin available in your grocery. For this recipe I chose a lemon garlic herb preseasoned tenderloin. However you may use any type but it should be marinated. Julienne carrots and celery, mince garlic and prepare shallots, onion by chopping. Leaks may be cut into one to two inch segments or chopped as you prefer. In a Dutch Oven heat olive oil on medium high until hot. Carefully add tenderloin and brown on all sides. Remove and set aside. Remove any excess oil reserving enough to saute vegetables. Add Garlic, onion and Shallot and saute stirring frequently until translucent. Add carrots and celery to onion garlic mixture and stir frequently approximately 3 minutes. Add the leak and saute another 2 minutes. Add button mushrooms. You will notice some liquid from the vegetables. Stir frequently for another 2 to 3 minutes. Deglaze with 3/4 cup of wine. If desired you may also use chicken stock (low sodium) with 1 tablespoon of your favorite wine vinegar. I recommend for this recipe a white whine vinegar however you may use any flavor you like. Return the browned tenderloin to the Dutch Oven then add Stock until vegetables and loin is almost covered. Add salt and pepper to taste. You may omit salt as the loin is naturally salty from brine. Bring to a rolling or hard simmer and reduce heat and simmer approximately 15 minutes. In a preheated 375 degree oven add the covered dutch oven and immediately reduce temperature to 275 degrees. Roast for one hour. In one hour reduce oven heat to 225 degrees for two hours. Remove from oven, then set roast aside, covered in foil to rest. With a slotted spoon remove the vegetables and set aside, covered. On stove top at medium heat, bring stock liquid to a simmer. While waiting for simmer to begin, whisk corn starch into cream and incorporate fully. When simmer begins reduce heat to medium low and add the corn starch cream mixture stirring constantly until thickened. It should not take long to thicken depending the liquid volume and amount of corn starch. If needed add additional cornstarch incorporated into water or cream. Remove from heat and gravy will thicken as it cools. Slice tenderloin and serve with gravy over meat or on the side.
Adjust an oven rack to the middle position and heat the oven to 350. Line 3 large baking sheets with parchment paper (I skipped this step, and the cookies didn't stick to the pans). Whisk the flour, baking powder, baking soda, and salt in a medium bowl. In a stand mixer fitted with the paddle attachment, beat the butter and sugars at medium-low speed until just combined, about 20 seconds. Increase the speed to medium and continue to beat until light and fluffy, about 1 minute longer. Scrape down the bowl with a rubber spatula. Add the egg and vanilla and beat on medium-low until fully incorporated, about 30 seconds. Scrape down the bowl again. With the mixer running at low speed, add the flour mixture and mix until just incorporated, and smooth, about 10 seconds. With the mixer still running at low speed, gradually add the oats and mix until well incorporated, about 20 seconds. Give the dough a final stir with the rubber spatula to ensure that no packets remain and the ingredients are evenly distributed. Divide the dough into 24 equal portions, each about 2 tablespoons, then roll between the palms of your hands into balls. Place the cookies on the prepared baking sheet, spacing them about 2 1/2 inches apart, 8 dough balls per sheet. Using your fingertips, gently press each dough ball into 3/4 inch thickness. Bake one sheet at a time until the cookies are deep golden brown, the edges are crisp, and the centers yield to slight pressure when pressed, 13 to 16 minutes, rotating the baking sheet halfway through baking. Transfer the baking sheet to a wire rack and let the cookies cool completely before serving.
Cook cauliflower until crisp-tender, about 8 minutes. Drain and set aside. In a bowl, mix eggs and seasonings. Place bread crumbs and Parmesan cheese in a resealable plastic bag. Add a few florets at a time to the egg mixture and coat. Put cauliflower into bread mixture and coat. In a skillet, melt the butter over medium-high heat. Cook cauliflower in batches until golden brown, about 4 minutes.
Heat oil in a large heavy pot. Add onion, green pepper, celery and garlic and saute until vegetables are tender. Add tomatoes, tomato puree, basil, oregano,and bay leaf. Simmer for one hour, stirring frequently. Add wine, water, salt and pepper. Simmer one hour longer. If sauce is too thick, add water. When sauce is cooked, add Parmesan cheese and mix well.
In a dutch oven or stock pot cook chopped bacon until translucent, not crispy. Add canned baked beans. Turn to Med-high heat and cook 5 minutes. Add brown sugar and stir until dissolved. Add ketchup, pickapeppa sauce, cayenne pepper and minced onion. Simmer on Medium for 5 minutes. Add 3 Tablespoons Honey and continue to simmer for additional 10 minutes. Stirring often. Turn heat off and let beans sit. They will thicken. Beans can be refrigerated and heated when ready to serve.
Cream together the butter and sugar. Gradually add the white flour and stir until well blended. Press the mixture into two 8 inch greased pie pans. Flute the edges and prick with a fork. Bake in a 400 degree oven for 15-20 minutes. While still hot, cut into wedges, then let cool.
THE EASY WAY: Wash outside of fruit, cut in half, scrape out seeds (save for roasting into snacks) and that stringy stuff, place halves face down on a cookie sheet. Bake at 300 (or so) until "meat" is tender; discard shells/skin. Use meat as called for in pie or cake recipe. OR mash or blend meat until very smooth (add a bit of water), heat in a soup pot, and then ladle into clean HOT jars, seal with canning lids, and process in hot water bath or pressure cooker. Label & use for pie filling or cake recipes. THE HARD WAY: Cut fruit into spears, remove seeds & stringy fibers, then using a paring knife or peeler, remove skins. Cut into large chunks and cook down in a soup pot to make pie filling or roast with other autumn vegetables (balsamic vinegar & sea salt make a nice marinade!).
Mix the first four ingredients into a ball and roll in the nuts. Chill for several hours before serving with an assortment of crackers. Instead of chopping the tomatoes I use the food processor with the blade-works great.
preheat oven to 425 degrees. cut squash in half the long way. place squash, flat side down, on a pan sprayed sheet pan with kosher salt. Add 1/2 cup water and place in over for 40-50 minutes. create sauce by heating olive oil in sauce pot, until just smoking, add garlic and "toast", saute until golden brown. add crushed tomatoes and simmer around 10-15 minutes. season with salt, pepper and fresh basil. Pan sear seasoned rice flour dusted, scallops in a pan with scant amount of oil. Sear for approx, 1 minute on each side. Deglaze wtih 2 T of lemon juice. Remove from pan and add 1/2 cup tomato sacue to pull flavors from pan. add back into the sauce pot of tomato sauce. Remove squash from oven. allow to cool until you are able to handle. using a fork scrap spaghetti squash into a bowl. fluff by using two forks, by pulling apart strands. reheat by sauteing breifly in a heated pan. to plate you will place a nest of squash in the center of the plate. place 6 scallops falling off the nest and top with 1/2 cup or so of tomato basil sauce. sprinkle with fresh grated cheese, optional.
In a blender, mix the breadcrumbs, mint and parsley until well combined. Place into a bowl. Coat the lamb chops in the flour then dip in the egg and into the breadcrumbs until well coated. Season with salt and freshly ground black pepper. Heat a frying pan to a medium heat. Add half the oil and place the lamb chops into the pan. Cook for about 5 minutes or until a deep, golden brown. Watch carefully that the coating doesn't start to burn, turning down heat if necessary. Turn the chops over, add the rest of the oil, and cook until the internal temperature reaches 145 degrees F (medium-rare) or 160 degrees F (medium). Remove the chops and allow them to rest for three minutes. To make the caramelised shallots, in a small frying pan over a hot heat, add the butter and sugar together for one minute. Add the shallots and cook until golden. Turn down the heat and cook for a further two minutes. Serve the lamb chops with the caramelised shallots on the side. Note: Buttered peas with a little mint and parsley make a great side dish.
Mix Bisquick, marmalade, raisins, spices, 2 eggs and juice until moist. Turn dough onto floured board; sprinkle with flour. Roll into 9 inch circle. Cut into 12 wedges using floured knife. Brush with beaten egg and sprinkle with sugar. Alternate wedges - wide and narrow ends on ungreased cookie sheet. Bake at 400 degrees 12-14 minutes.
Preheat oven to 425°F. Peel and slice potatoes into 1 inch wedges. Toss with oil. Mix together seasonings, sprinkle over potatoes and toss to coat. Place on a baking sheet and roast 30 minutes, turning often, until golden. Sprinkle with salt if desired.
Heat large non-stick skillet on medium high heat. add chicken and garlic and cook for 4 minutes - turning after 2 minutes. stir in broth and dressing- cover with lid. Cook for 8 minutes total ( 4 minutes on each side). Sprinkle with Parmesan cheese let stand for 1 minute and serve.
Put together in patties and fry or bake. Yeah, that's all the Projo gave for directions.
Preheat oven to 400. Cut the garlic head in half along the"equator" (with root and stem ends representing the poles). Place the garlic, cut side down on a foil lined baking sheet and roast uncovered 40 to 45 minutes or until tender. (or use your favorite roasting instructions) To remove the garlic, turn heads upside down and gently squeeze the garlic out of the skins. Reduce oven temp to 350. With a food processor or electric mixer, blend cream cheese, Asiago cheese, heavy cream, sour cream and parsley until well-blended add garlic and blend again. Place mixture into a casserole or baking dish and top with shredded mozzarella. Bake about 20 minutes until bubbly and golden brown on top. Serve with firm crusty bread, crackers or other dippers of your choice. I have added artichoke hearts to the dip for a nice change. Update: I have been replacing the heavy cream with sour cream (I have been using a total of 1 cup) and it comes out fine.
Warm the hot dog bun. Place bun open faced on a plate. Put your "hot" hot dog in the middle of the bun. Put the coleslaw on top, then the chili. Sprinkle the onions and cheese on top of that. Place your peppers evenly. Sprinkle crackers on top of all this.
Preheat oven 350 degrees. Dough: Mix cream cheese, butter and flour to form dough. Chill for 20 minutes. Divide dough into 24 sections. Press each dough into cooking oil sprayed mini muffin cups. Filling: Mix eggs, syrup, vanilla, pecans, sugar and butter. Pour filling to 3/4 full in each dough cup. Bake 25 minutes until crust is brown and filling is dark. Let cool to set completely.
.place fruit in small microwave bowl. in another bowl, combine dry ingredients and. cut in butter till crumbly. then sprinkle this over fruit. microwave on high 2 1/2 minutes or till tender.I have not yet tried this recipe.
Preheat oven to 400 degrees. In a bowl, combine lemon zest, juice and oil. Press in garlic, add oregano, salt and black pepper; set aside. In a ziplock bag toss all the vegetables in 1/2 of the lemon juice mixture and layer on the bottom of a baking pan. Place chicken on top of vegetables; brush with remaining lemon juice mixture. Bake 1 hour or until chicken is no longer pink in the center, brushing chicken and vegetables with pan juices several times throughout the baking time. Note: I make a little extra lemon juice mixture to make it even zestier.
The night before: Mix 1 cup starter with the flour and milk in a large, nonreactive bowl. Place the bowl in a warm place, cover and let it stand until morning. When ready to cook add egg, oil, salt, sugar, baking soda, baking powder, to sour dough Mix well Heat a lightly greased griddle or skillet over medium heat (375*F- 190*C). Griddle is ready when a few drops of water skitter. For each pancake, pour 1/4 cup batter onto hot griddle. Cook pancakes until surface is covered with bubbles and appear dry around the edges. Turn until the other side is golden brown.