HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pre-heat the oven to 400 degrees F. In a 2-quart baking dish place 1/2 a cup of cooked macaroni. Add 4 slices of Velveeta on top of the macaroni covering them. Layer another 1/2 a cup of of macaroni on top of the Velveeta slices. Add 4 slices of Velveeta on top of the macaroni covering them. Layer another 1/2 a cup of of macaroni on top of the Velveeta slices. Add 4 slices of Velveeta on top of the macaroni covering them. Add two tablespoons of butter on top of the Velveeta. Place in oven for 15 minutes so Veelveta melts. Remove from oven and give it a quick stir. Pre heat the oven to Broil. Add milk to baking dish. Layer the Cooper sharp cheese so it covers the top of the. Velveeta and macaroni mixture. Poor light cream on top of the Cooper sharp cheese. Place in the broiler for 5-7 minutes on the lowest rack. It will get a bubbly crust on top. HOT! Let sit for 5 minutes before serving. Enjoy!
Preheat oven to 350 degrees F. Cream the butter and sugar together until fluffy. Add eggs, one at a time. Stir in bananas, milk and vanilla. Add remaining ingredients and mix well. Pour into a greased 9" X %" X 3" loaf pan. Bake 50-60 minutes. Remove from pan and slice and serve while it is still warm, or cool on a wire rack and wrap up.
Whisk together ingredients and divide into 2 portions. Lightly season lamb with salt. Coat racks with one portion of marinade and set aside the other for the second batch. Cover lamb and chill 2 hours or overnight. Place lamb racks on cedar plank in pairs, facing one another, so the ribs interlock. Cook for 15 - 20 minutes or until lamb registers 125 degrees on meat thermometer. Remove from grill and tent loosely with foil for 5 - 10 minutes. Slice into chops and serve garnished with chopped peanuts and green onions.
Preheat oven to 400F. Spray a 10" deep dish pie plate with veggie oil. Layer the zucchini,onion,& tomato in the pie plate. Sprinkle cheeses evenly over the veggies. Combine the biscuit mix, pepper, parsley& milk, mix well using a whisk. Pour mixture over the veggies. Bake for 30 minutes or until a knife comes out clean, cool on wire rack for 5 minutes- serve.
Mix apples, sugar, cinnamon, and flour completely. In a pie pan, prick a prepared pie crust with a fork. Place ingredients in that pie crust. Top with the second pie crust. Slice a few holes in the top pie crust. Sprinkle with Cinnamon and Sugar to taste. Bake at 350 degrees for 1 hour. Cool on a baking rack or windowsill out of the reach of varmints! Cut into 1/8 pieces. Grandpa likes it warm tho!
Blend all dressing ingredients in blender adding oil a little at a time at the end. Make sure you blend this dressing well so the sunflower seeds are ground. Stop your blender and test for smoothness. When the seeds are ground well they will make your dressing nice and creamy. Chop, rinse, and dry romaine and dandelion greens. If you have a salad spinner it is best. If not, pat rinsed greens with paper towels so dressing doesn't get diluted. Toss greens with tomato and desired amount of dressing.
Boil manicotti according to pkg directions, adding oil to water so they don't stick. Meanwhile, mix all cheeses, salt, pepper, parsley and eggs. Drain manicotti; run cold water over it. Preheat oven to 350. Stuff each manicotti with cheese mixture. Place them in a 3 qt casserole after treating with nonstick spray, pour sauce around and over the manicotti. Cover and bake for 45 minutes. Uncover and bake for another 15 minutes.
Melt 1 Lb milk chocoate in top of double boiler over hot water (or in Microwave). Stir until evenly melted. Add the can of frosting and the Baileys or flavoring/extract. Blend well, mixture may start to thicken. Chill in refrigerator for several hours or overnight. Use spoon or melon baller to scoop mixture in to hand. For dipping chocolate, I buy white chocolate bark but you can use white chocolate chips, candy melts, or just roll them in coconut, cocoa powder, mini choc chips, sprinkles, etc. Melt the bark or white chocolate according to pkg instructions. Dip each ball in white chocolate to coat. We drizzle a tiny"design" of dark chocolate over the top of the truffles to make them pretty.
In a large bowl combine the flour, sugar and salt. Mix in oil and starter adding water 2 to 3 tablespoons at a time kneading until dough is soft and elastic. Grease a large bowl, place the dough in the bowl turning to coat. Cover with a towel and allow to doublein volume. Punch down and take a lemon sized ball of dough and roll into a 6 inch circle the thickens of 2 tortillas. Cover with a damp cloth and allow to rest for 15 minutes. Heat a cast iron griddle and place a formed pita on the hot griddle. Cook on one side until dough puffs. Enjoy.
Preheat oven 425 degrees F. Place olives in food processor and grate in garlic, add cream cheese and ricotta cheese. Pulse the cheese and olives into a fairly smooth spread. Transfer to a serving bowl and top with hazelnuts. Toast the bread on a baking sheet 5 to 10 minutes to lightly crisp. Surround the spread with bread, pita crisps and celery.
Step 1) Cut garlic clove in half and rub bottom of saute pan. Discard garlic. Step 2) Add diced mushrooms and 1 tablespoon of the wine. Saute for about 3 minutes, or until mushrooms give up their liquid. Step 3) Add all three cheeses to the pan and melt over low-medium heat with constant stirring. Add the wine, a little at a time, to keep the cheese mixture thin enough to stir without clumping together. Step 4) Taste, adding a sprinkle of sea salt if necessary. Step 5) When mixture has melted completely, transfer to a fondue pot. Serve immediately with cubed French bread and long dipping forks. Enjoy!
cook the ground meat in a skillet seasoning w/ salt and pepper to taste and drain. (you can also used left over diced meat, just throw that in the crock pot. whatever you have on hand works great here). put all ingredients in the crock pot. add water until everything is just covered. be careful, my crock pot is pretty full by now! give it a stir, put on the lid, and cook on low. cooking time depends on your crock pot. some cook at a higher temp than others and will take less time. i have an old rival and i put my soup on in the morning and it's perfect by dinner time. you can also make this on the stove in about an hour. right before serving adjust seasonings and salt and pepper to taste. note- if you use bullion cubes this can get a little salty so be careful! and we like lots of seasoning in this so we use 2 full packs of taco mix.
Set oven to 325°F. Set oven rack to second-lowest position. Butter an 11 x 7-inch baking pan (can also be made in an 13 x 9-inch pan). In a small bowl combine the graham cracker crumbs, pecans, sugar, melted butter and cinnamon (if using) mix well to combine (you may use just a regular graham cracker crust or a vanilla wafer crust for this). Set aside about 1/2 cup of crumbs for topping. Press the remaining crumbs lightly into prepared baking dish. Bake for 6 minutes. Remove and cool on wire rack. With an electric mixer beat cream cheese in a large bowl until fluffy (about 3 minutes) then add in yellow food colouring (if using). Add in sweetened condensed milk and sour cream. Add in eggs; beat until just combined. Add in lemon juice and zest. Spoon the mixture into crust. Sprinkle with reserved crumbs. Bake for about 30 minutes, or until set (it really should not take much more than 30 minutes to bake). Cool on wire rack for 1 hour. Chill in the refrigerator for a minimum of 5 hours before serving.
Heat the butter in a stockpot over medium high heat until foamy. Add the onion, celery, and carrot. Saute until the onion is softened and translucent. Sprinkle the flour, cornstarch, paprika & baking soda over the vegetables. Cook, stirring constantly, for 2 minutes. Add the milk & chicken stock. Whisk until smooth. Heat, stirring often to prevent milk from burning on bottom of pot. When the carrot is soft, remove the pot from the heat. (At this point, if you prefer a smooth soup, you may blend all with an immersion blender). Add the cheddar cheese, stirring to thoroughly combine. The heat of the soup will melt the cheese. Stir until the cheese is fully integrated and no distinct bits remain. Add salt and pepper to taste. Ladle into bowls. Top each bowl with a dash of Bitters and a sprinkle of parsley. Serve crusty Sourdough bread alongside.
Put oil in pot or pan over medium heat, add sugar and cook, stirring frequently till it dissolves. Add ginger, garlic, shallots, chili, cook for about 4-5 minutes Turn up the heat to high, add pork, stir till the meat has browned a little, then add water. When it comes to a boil, lower heat to simmer. Cut hard boil eggs in half and put into pot. This step is optional, but the eggs will absorb all the sauce and taste heavenly! Cover the pot and let it simmer. I find the longer you leave it, the better it taste. But after 30-35 minutes it's done. Serve with cooked white rice or basmati, and that's a meal there. Normally we just steam cabbage or water spinach for vegetables.
Preheat the oven to 375 degrees F. Place the chicken breast between plastic wrap and pound out to 1/4-inch thickness. Remove top layer of plastic and spread onions and cheese on chicken, leaving about 1 inch bare towards the wider end of the breast. Season with salt and pepper. Beginning at the skinnier end of the breast, start rolling it up tightly, and wrap the roulade in plastic and refrigerate until firm. Place the bread, pine nuts, thyme, salt, and pepper in a food processor and process until it is evenly formed into a powder. Unwrap the chicken and place it at the top edge of the plastic wrap. Spread the crumb mixture evenly on the plastic wrap, and roll the chicken across it until it is covered well. Place a toothpick through the chicken if it does not want to hold closed very well; or tie with kitchen twine. Heat the oil in an oven-safe skillet and brown roulade, seam side down first, turning gently to brown other sides. With seam side down, finish cooking the roulade in the skillet in the oven at 375F for 10 minutes. Turn the roulade over, and cook in the oven for 10 minutes more, or until firm. Remove toothpicks or twine, if used. Place the roulade on a cutting board, and with a sharp knife, cut it into six medallions before serving.
Cut lemons in two and slice thinly, removing pits. Soak in water overnight. Cook over moderate heat until peel is tender, about 10 minutes. Peel and core apples. Cut in thin slices. Combine apples, lemons with their liquid, sugar and mint. Bring to a boil while stirring. Reduce heat and cook until thick, about 30 minutes. Remove mint. Ladle into hot, sterilized jars and seal. You may sterilize this jam in a boiling water bath for 5 minutes, if desired.
In large bowl, dissolve yeast completely in the water. Add milk, sugar, honey, salt, egg replacer, oil and whole wheat flour. Stir until dough is smooth. Add all-purpose flour until dough forms a ball. If too sticky, add a little flour. Knead dough on floured surface until smooth and elastic. Oil a large bowl and place dough in bowl, and turn it over once so that you coat the top of dough with oil. Cover with a towel or waxed paper and let rise in warm place until doubled in size, about 2 hours. Punch down and divide into 2 pieces. Place dough balls one at a time on a floured aurface and roll each piece of dough into a circle about a foot in diameter. Lightly brush each circle with oil. With a sharp knife cup the circle in half, then quarters, until you have 16 wedges of dough. Preheat oven to 350. Roll dough, beginning at wide end, into a crescent shape, ending by pressing the tip onto the toll. Set each on a lightly oiled baking sheet and bend ends slightly for shape. Cover and let rise for about 30 minutes before baking. Bake for about 15 minutes or until lightly browned. Do not overcook. (Wow, that was a lot of typing!).
Brown together ground beef and onion until beef is brown and onion is tender; drain well. Add the mushroom soup, cheddar cheese soup, Ro-tel tomatoes and soup can of milk to beef/onion mixture; stir until well mixed. Line a 13x9 baking dish with the Doritos. Cover with the meat/soup mixture and sprinkle completely with the cheddar cheese. Bake in a preheated 350 degree oven for about 30 minutes or until heated through and cheese is melted.
Combine all spices in a bowl and rub onto roast. I sometimes let my roast marinade in the rub over night. Place pepper & onion into slow cooker, add roast. I don't use the green pepper. Combine sauce & brown sugar and pour over meat. Cover and cook on LOW 8-10 hours. Or until you can shred the meat easily with two forks. I normally cook mine 15-20 hrs in crockpot but it should be done much sooner than that. Serve on Buns or over rice.
Wash chicken thighs and pat dry. Place the chicken skin side up in a shallow baking dish and pour the dressing over the chicken. Cover with plastic wrap and marinate in the refrigerator for a minimum of an hour. Preheat oven to 375 degrees. Retaining the marinade, cook the chicken, uncovered, for 45 to 60 minutes (to desired doneness).
Preheat oven to 350 degrees. Mix together the cream cheese, sour cream and mashed garlic until smooth. Spread on the pizza crust. Top with the chicken, onion, tomato, mushrooms and cheese. Bake for 15 minutes or until the crust is done and the cheese is melted. Top with parmesan cheese.
Combine agar flakes and cold water; let stand until thick. Place mixture on stove and boil 5 minutes, or until dissolved. Remove from stove add glucose and shortening, and mix until shortening dissolves. Add glycerin, flavoring and color. Cool until lukewarm (should happen pretty quickly). Next, place 4 cups confectioner's sugar in a bowl and make a well. Pour the lukewarm agar mixture into the well and stir with a wooden spoon, mixing in sugar and adding more, a little at a time, until stickiness disappears. Knead in remaining sugar. Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is too soft, add more sugar; if too stiff, add water (a drop at a time). Use fondant immediately or store in airtight container in a cool, dry place. Do not refrigerate or freeze. When ready to use, knead again until soft. This recipe makes approximately 36 oz., enough to cover a 10 x 4 inches high cake.
1.	Whisk together all ingredients in a medium-sized mixing bowl. Spoon into a jar with a tight-fitting lid. 2.	Close and refrigerate for at least 4 hours, but preferably overnight before eating.
In dutch oven, heat oil over medium heat. Add beef and brown for two minutes. Add onions and garlic; saute, stirring for 1 minute. Add the tomato sauce, Tabasco, stock base, and paprika. Stir to combine well. Add the beer, stir again, and bring to a boil. Cover and simmer over low heat for 1 1/2 hours, or cover and put into 325 degree oven for the same amount of time. Uncover and add potatoes, oregano, pepper, chili powder, cumin, and salt. Stir to combine. Cover and cook another 45 minutes. Add corn, stir and cook for a final 15 minutes. Spoon into bowls and top with a dollop of sour cream and a sprinkle of cheese. Serve hot. (I've also made this in a crock-pot, only sauteing the beef first. Add all ingredients except sour cream and cheese, and cook on low for 6-8 hours. It's still very good, but the original version has the best taste and texture.) The amounts of Tabasco and chili powder are minimums; add more to suit your taste. If made to recipe, the result will be spicy and flavorful; not spicy/hot.
Combine first three dry ingredients. Cream the sugar and butter in another bowl. Then add 1 egg at a time making sure to mix well after each one. Add last two ingredients into the wet ingredients, and mix well. Then add one cup at a time the dry ingredients, mixing until well blended. Prepare topping: Place all ingredients except for blueberries in a bowl and stir. Pour batter into a greased 9 inch springform pan. Sprinkle with blueberries, and then the rest of the topping mixture. Bake at 375°F for 50-60 minutes, or until toothpick inserted comes clean. Garnish with blueberries.
You will need 2 tablespoons of Clearjel for this recipe. If using fresh corn blanch for 5 minutes. If using frozen corn thaw. In a large stainless steel saucepan combine the vinegar, sugar and salt. Bring to a boil over medium high heat, stirring to dissolve sugar. Gradually add corn, red and green peppers, celery and onion, stirring constantly to maintain the boil. Stir in mustard, celery seeds and turmeric. In a small bowl combine the water and Clearjel, making a paste-no lumps. Stir into vegetable mixture. Reduce heat and boil gently, stirring frequently until thick enough to mound on a spoon. This should take around 5 minutes. Ladle hot relish inot hot jars leaving 1/2 inch headspace. Remove air bubbles, wipe rim, center lid and screw down band until fingertip-tight. Process in a boiling water bath canner for 15 minutes. Remove canner lid letting jars stand in hot water an additional 5 minutes. Remove jars, cool and store.
Mix meats, eggs, crumbs, onion and salt all together and roll into 1" balls. Brown in a little oil. Mix sauce ingredients together. Add meat balls. Bake in a 350 degree Fahrenheit oven for 20 to 25 minutes.
Mix together the first six ingredients. Shape into small patties, like crab cakes. It will be a wetter mixture than you expect. Heat a skillet over medium high heat with cooking spray. Brown tuna cakes on each side for 1-2 minutes, or until brown. Serve with some mayonnaise (or like my hubby prefers Miracle Whip) and dill pickles.
Preheat oven to 350 degrees Fahrenheit. Combine flaked coconut, sweetened condensed milk, almond extract, and salt in a large mixing bowl. Gently fold beaten egg whites into the coconut mixture until well incorportated. Using your palms, surround each M&M candy piece firmly with coconut mixture. Place on a baking sheet lined with parchment paper. Alternatively, you can use greased mini muffin pans, or regular sized muffin pans for larger candy pieces. Simply fill 2/3 of the way with coconut, then push candy piece down into the center, but not all the way to the bottom. Cover with a bit more coconut mixture. Also, you could use an 8x8 pan, half coconut mixture, then candy pieces, then remaining coconut mixture. Bake, cool, and cut into bars. Bake for 12-14 minutes or until edges are very lightly browned.
Cover the bottom of a 13X9X2-inch glass dish with dressing. Arrange broccoli in a tree shape, Make trunk from broccoli stem or (using 1 1/2 large pretzel sticks cut in half arranged next to one another) Place cauliflower around tree. Add tomatoes and carrot slices as ornaments.
Scald milk. Add sugar, salt, and oil. Cool to lukewarm. Dissolve yeast in water. Combine yeast mixture, eggs, and milk mixture. Sift flour and spices. Add to liquid mixture. Beat until smooth. Cover and let stand one hour or more in a warm place. Batter will be light and bubbly. Stir down batter. Bake on greased griddle.
Add bacon to sauce pan and cook on medium low heat until crispy. Add onion and cook until translucent. Add clam juice from both cans. Add potatoes. Cook and cover until potatoes are fork tender, about 15-20 minutes. Stir occasionally so potatoes won't stick. Add clams, soup, cream, milk, and dill weed. Stir together. Add butter and let melt into the chowder. Cook for about 30-45 minutes or until thickened. Stir occasionally.
Preheat oven to 350 degrees F. Mix the brown sugar, vinegar, soup mix, chili sauce and white wine in a saucepan and bring to a boil. Simmer for a couple of minutes. Place a large piece of foil in the bottom on a large casserole so that the brisket could be covered with some tenting by the foil. Put the brisket on top of the foil in the casserole pan. Pour the sauce over the meat and and seal the foil over the brisket close but with a little bit of a tent on top. Cook for 3-4 hours until tender. Slice meat thinly, against the grain.
* Make sure to scrub the outside of all of the fruit. Slice all fruit and vegetables up (keep skins on). Put them all in one large container as you see in the picture, or slice them all and divide the ingredients between four 24 oz water bottles and fill them up with filtered water. Drink daily. Not only does this taste delicious and help flush fat, but it also counts toward your daily water intake!
Cut steaks into 1 inch thick long strips. Place steaks in bowl or in baking dish. Sprinkle the creole seasoning and the garlic over meat. Pour coca cola over seasoned meat and lightly toss meat in the coca cola mixture. Marinate for 30 minutes to an hour. Soak your kabob sticks in warm water for at least 15 minutes before skewering your meat on the sticks. Place Kabobs onto the BBQ and cook about 4 minutes on each side. If you must have them well done you'll want to give them a few more minutes. As a single dinner dish you'll want to serve these with a simple plain white rice or a seasoned rice. I prefer to skewer and grill my favorite fresh veggies to accompany this.
Chop the onion in a food processor until it is finely chopped. Chop the celery ribs and garlic in a food processor until they are finely chopped. In a thick-bottomed pot, saute the onion in the olive oil. Cook until onions are soft and sweet. Stir in tomato paste, harissa, paprika, caraway, and coriander. Season with salt and pepper and stir to mix. Add celery and garlic and stir to mix. Add 4 cups of water. Stir well. Bring to the boil and simmer 20 minutes. Add semolina and stir. Simmer another 10 minutes. Scoop out the flesh from the lemon. Chop coarsely and add to soup. Simmer another 5 minutes.
Preheat oven to 450 degrees F. Place herbs, oranges, and lemons in the cavity of the fish. Drizzle oil over fish and season with salt and pepper. Place in a roasting pan and roast until just cooked through, about 30 to 40 minutes. Transfer fish to platter and immediately pour the hot garlic sauce over the entire fish. For the sauce: Place oil in small saucepan over medium heat. Add garlic and cook until garlic is lightly golden brown. Transfer mixture to a medium bowl, add vinegar, paprika, and salt and blend with an immersion blender until smooth.
Rinse turkey breast and pat dry with paper towels. Place in crock pot breast side down. Pour chicken broth over turkey. Two hours into cooking time, mix other ingredients and pour over turkey. Make gravy with juices if desired. Cook 8-10 hours in crock pot on low.
Combine the turnips, milk, thyme and garlic in a medium saucepan. Set over medium heat and partially cover the pan. Bring to a gentle simmer and cook for 20 to 30 minutes, until the turnips are tender-the tip of a paring knife should go through without resistance. Drain the turnips, reserving the cooking liquid, and transfer to a food processor (discard the thyme sprigs). Add about 1 cup of the reserved cooking liquid and the butter, season with plenty of salt and pepper and puree until smooth. Add more of the liquid, if necessary. Serve hot.
SAUTE First 5 ingredients. COMBINE mayonnaise, sour cream, beef bouillon& stir into meat mixture. COOK over low heat 10-15 minutes SERVE over zucchini noodles.
Combine first 7 ingredients (garlic-aniseed) in small bowl. Place chicken in one dish for marinating and place vegetables in seperate dish for marinating. It is very important to keep them seperate! Sprinkle each dish (chicken and vegetable) with 1/2 of spice mixture, 1/2 of the olive oil and 1/2 of lime juice. Turn to coat well. Refrigerate for 6-8 hours. Soak skewers in water for at least 30 minutes and then remove from water. Alternate chicken and vegetables on skewers. May be prepared up to 2 hours ahead of time. Prepare barbecue grill or preheat broiler. Season skewers with salt and pepper if desired. Grill or broil until chicken is cooked through (5-8 minutes per side).