HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring boiling-water canner, half-full with water, to simmer. Wash jars (7 each 8-ounce canning jars) and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling. Stem and crush strawberries thoroughly, one layer at a time. Mash banana thoroughly. Mix strawberries and banana. Measure exactly 3-1/2 cups prepared fruit into 6- or 8-quart saucepot. Stir in lemon juice. Stir sugar thoroughly into fruit in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. Ladle quickly into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.).
Combine milk and cornmeal. Let stand for 10 minutes. Line baking tin with paper muffin cups. Combine dry ingredients. Blend cornmeal mixture, eggs and margarine. Fill muffin cups. Make a well in each muffin. Fill each well with 1 tsp or more of jam. Bake in 400* oven. Check after 15 minutes. Cooking time varies with oven and muffin size.
Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Brown the chicken pieces in hot oil in a large skillet over medium-high heat; remove chicken, and set aside. Add onion to the skillet and saute 5 minutes over medium heat, or until transparent. Add minced garlic, saute 1 minute. Stir in tomatoes, tomato paste, and chicken broth. Add bell pepper, oregano, basil, and remaining salt and pepper. Return chicken to skillet; cover and simmer over medium-low heat 45 minutes or until chicken is tender. Add mushrooms and wine; cook, uncovered, 40 minutes. Serve with hot cooked linguine.
Heat oven to 325. Place bread in food processor and pulse until crumbs. Place vegetables in food processor pulse until fine. Add beef/ meatloaf mixture mix well with a large wooden spoon or using your hands. Add egg, 1/2 c ketchup, 2 t dry mustard, salt and pepper combine throughly. Place in loaf pan. Combine 1/2 c kethcup and remaining dry mustard and brown sugar, brush over meatloaf. Cook until thermometer reads 160 about 90 minutes.
Melt butter in casserole dish in microwave set on high for 2 minutes. Stir in chopped onion and microwave on high for 2 minutes. Add rice, microwave on high for 4 minutes. Add stock and cook on high for 9 minutes. Remove dish from microwave, stir rice mixture, then cook on high for an additional 9 minutes. Remove dish from microwave and let sit for a couple of minutes, then stir in a dollop of butter (optional), parmesan and chopped herbs. Serve risotto topped with slices of smoked salmon.
In medium sized bowl, combine the cream cheese, picante sauce and pecans; blending well. Take one slice of ham and spread a light layer of the cream cheese mixture onto the ham slice. Beginning at one of the short ends, place a pickle and roll up tightly. Once you get to the other end, place toothpicks in approximately 1/2 inch spaces. I use 5 toothpicks per rollup. Slice between toothpicks resulting in bite sized rollup. Refrigerate until time to serve.
The night before serving, put 1 sliced onion in crock pot. Add meat, water and cloves. Top with 1 sliced onion. Cover and cook on low 10-12 hours, or until the meat falls off the bone. Drain contents of crock pot in a colander. Remove bone and fat from meat. Discard onions and cloves. Return meat to crock pot. Add chopped onion, barbecue sauce and Tabasco pepper sauce. Cover and cook remainder of day on low, or 1-3 hours on high. Serve on warm buns.
Fold the Cool Whip and cherry pie filling together. Spread over bottom cake layer, place top layer over the filling. Spread Cool Whip over cake, top with cherry pie filling.
Melt butter in a dutch oven or large pot. Over medium-high heat, saute mushrooms and onion until tender, about 5 minute. Stir in curry powder and flour, then stir in next 8 ingredients (evaporated milk through sugar) plus 1 1/2 cups water. Bring to a boil. Add shrimp and scallops, return to boiling and then immediately reduce heat to a simmer. Let simmer, stirring often (including scraping bottom of pan), until shrimp begin to curl and scallops turn opaque, about 15 minutes. Remove from heat and immediately stir in the remaining ingredients. Let stand 10 minutes, then serve.
Filling: Peel, core & slice apples. Stir sugar, spices & cornstarch together. Toss apple slices in sugar mixture. Arrange apple slices in pie shell. Pour any remaining sugar mixture over apples. Topping: Mix sugar, cinnamon & flour. Cut in butter. (It should be lumpy.). Sprinkle over apples. Bake 400 degrees for 40 minutes.
Skin the sausage, break it to pieces. Heat a 10-12-inch saute pan with a lid, and add the oil, and the sausage, cook very brown. Stir all the while and allow it not to be in too large of pieces. Remove from the skillet to a plate, retaining the drippings. Add the onion. Cook till lightly gold, adding the bell pepper, when the pepper wilts, stir in the garlic, and when it is fragrant, stir in the prepared tomatoes. Cook for about 2 minutes. Stir in the corn, add salt and pepper. Stir the crumbled sausage back into the pan. Deglaze with the lemon juice. When it comes to a simmer, cover and cook on medium or medium-low heat, gently, for about 10 minutes. Uncover, raise the heat slightly if there are juices to be evaporated, and simmer uncovered for 5 minutes longer. Tear in the basil, into pieces, and cook for about two minutes, or not even that. Correct for salt and pepper, if needed.
Preheat the oven to 200C/400F/Gas Mark 6. Using a strong pair of scissors, snip the tip off each wing. In a large bowl, stir together the flour, Cajun seasoning, paprika and salt. Toss the wings in the seasoned flour and arrange on a wire rack. Place on a baking sheet and roast for 25 - 30 minutes, until crisp and golden brown. To make the chutney, holding the mango firmly on a board, slice down either side of the central stone to remove the 'cheeks'. Using a large spoon, scoop out the flesh and discard the skin. Roughly dice the flesh and remove and dice any flesh still clinging to the stone. Place in a pan with the shallot, vinegar, sugar, salt and spices. Cook over a medium heat for 15 minutes until most of the liquid has evaporated. Spoon into a serving bowl and serve with the chicken wings.
Rinse any ice glaze from frozen salmon under cold water and pat dry. Lay out 2 sheets of aluminum foil, double thickness, on a large tray. Coat top layer with nonstick cooking spray. Lay half of onions lengthwise across foil. Place salmon over onions. Squeeze lemon on both sides of fish. Sprinkle dry seasoning onto salmon. Place fresh herbs over, under and into belly cavity (if fish is not frozen). Lay out remaining two sheets of foil, double thickness and coat top layer with nonstick spray and place coated side face down onto herbs and salmon. Roll up, crimp, and seal all sides to form packet. Cook frozen salmon over medium-hot grill (450 F), 5-6 inches from heat for 50-60 minutes, turning packet every 15 minutes. Cook until fish is opaque throughout. Cook fresh or thawed salmon over medium grill (400 F) 5-6 inches from heat for 45-55 minutes, turning packet over every 15 minutes. Cook until opaque throughout.
Melt 3 T of butter or margarine in a skillet. Add the onion; cover and cook slowly until soft but not brown. Remove skillet from heat. Mix the cheese, stuffing mix, and paprika together. Rinse the chicken pieces in cold water and pat dry with paper towels. Lightly sprinkle the breasts with salt and pepper. Spread half of the cooked onion in the bottom of a 2 quart square baking dish. Add the chicken, and top with the remaining with onion. Cover with the cheese and stuffing mix. Combine the white wine and chicken broth, and pour over casserole. Dot with remaining 2 T of butter. Bake, uncovered, in a 350 oven for 35-40 minutes or until top is bubbly and lightly browned. If the chicken pieces are bigger and need more cooking time, check after 35 minutes and then cover with foil to add additional minutes. The chicken should be tender with no pink remaining. Let stand for 10 minutes before serving. This recipe is doubled easily.
For base: melt butters together. stir in peanuts and graham crumbs. Reserve 3/4 cup for topping. Press into 9 x 13 pan. For filling: mix cream cheese, sugar, peanut butter & vanilla. Add eggs, one at a time. Fold in cool whip. pour over base. Drizzle brown cow on top and swirl through with a knife. Sprinkle 3/4 cup crumbs over top, with extra peanuts. Freeze at least 6 hours. Before cutting, let sit for about 15 minutes at room temperature. A pizza cutter works great.
Saute 1 tablespoon butter and onion, add beef and mushrooms. For the white sauce: Melt 2 tablespoons butter with a wooden spoon. Blend in flour, salt and pepper, and stir until bubbly and then remove from heat. Stir in milk. Put it back on the burner, and stir constantly. Bring to a boil, and boil for 1 minute- Keep stirring so it doesn't burn. In a small bowl, beat egg yolks and add the prepared mustard, and salt and pepper to taste. Combine the egg yolk mixture with the white sauce mixture and dried beef mixture. Add the 2 cups corn. Pour into a 2 1/2 quart baking dish. Grate 1/2 cup cheese on top. Sprinkle paprika on top. Bake covered at 350 degrees for 30 minutes.
In a large skillet, heat the oil over high heat and add the mushrooms. Do not move the mushrooms until they have carmelized on the bottom. When bottoms are carmelized, toss them and continue to cook for about 5 minutes. Add butter; cook and toss for 5 minutes until browned. Season with salt and add the garlic. Saute another 2 minutes and add the thyme and lemon juice. Cook to evaporate the liquid. Add wine and reduce until mushrooms are glazed with the sauce. Toss in parsley and serve immediately.
Pat chicken pieces dry with paper towels and season with 1/2 teaspoon salt and pepper. Heat 2 teaspoons oil and butter in a large heavy casserole or Dutch oven over medium heat. Add half the chicken pieces and cook, turning occasionally, until browned on all sides, 5 to 7 minutes. Remove to a large plate. Add 2 teaspoons oil to the pot. Add the remaining chicken and cook, turning occasionally, until browned on all sides, 5 to 7 minutes. Remove to the plate. Heat 2 more teaspoons oil. Add shallots and garlic and cook, stirring, until the shallots are soft and lightly browned, about 1 minute. Add vinegar and bring to a simmer. Return the chicken to the pot. Pour in broth and then carefully nestle the thyme sprigs among the chicken pieces (or stir in dry thyme). Cover the pot with a tight-fitting lid and simmer over medium-low heat until the chicken is very tender, about 50 minutes. Just before the chicken is done, whisk sour cream, mustard, tomato paste and flour in a small bowl until smooth. Combine tomatoes, chives, the remaining 1 teaspoon oil and pinch of salt in another small bowl; reserve for When the chicken is done, remove to a plate, discarding the thyme sprigs (if using). Stir the sour cream mixture into the sauce; bring to a simmer. Reduce heat to low, return the chicken to the sauce and reheat, about 1 minute. Serve garnished with the tomato mixture.
Grease 2 1/2 qt casserole, layer 1/2 potatoes, 1/2 onions and 1/2 bacon. Sprinkle with 1 Tbl flour and 1/2 salt and pepper. Then sprinkle 1/2 of each cheese on top. Repeat layers, ending with cheese on top. Sprinkle chives on top and pour on 1 cup milk. Cover casserole dish and bake at 375 degrees for 1 to 1 1/2 hours, or until potatoes are tender.
Peel and boil the potatoes in salted water until they are tender. Drain the potatoes and allow them to cool. Process the potatoes through a ricer (or just mash them until there are no lumps) Place the potatoes in a bowl. Add about 1 1/2 cup of flour, 1 egg, and about 1/4 teaspoon of salt. Mix by hand until the ingredients are combined. Add more flour, as needed, until the mixture becomes a soft dough consistency. Flour a flat working surface, transfer the dough to the surface, and knead the dough until it is smooth and pliable. Cut a small chunk of the dough and using your hands roll it out into a "snake" that is about 1 inch thick. Cut the rolled out dough on a diagonal into approximately 1/2 inch pieces. Repeat until you have the desired amount of pieces or you use up all the dough. Boil water in a large pot. When the water boils add salt. Drop the dough pieces into the boiling water. Do not overcrowd the pot. Allow the pieces to float to the surface and boil for another 3-5 minutes. Remove the kopytka from the water using a slotted spoon. Repeat until all are cooked. Serve with one of the toppings listed below or with mushroom gravy. ONION TOPPING: Melt butter in a pan. Add the onions and a pinch of salt and pepper. Saute the onions until they are a nice golden color. Serve over the kopytka. BREADCRUMB TOPPING: Melt butter into a pan. Add breadcrumbs. Allow the breadcrumbs to brown slightly. The consistency of this mixture should be moist, yet crumbly. Add more butter melted butter if needed. Serve over the kopytka.
Place rice into casserole dish, place chicken on top, add vegetables, combine french onion soups with tinned soup and pour over the chicken and rice with 2 cans water. Bake uncovered 2 hours.
Cook pasta according to directions. Closer to the end of the pasta cooking, heat oil in pan and add garlic. Saute for about 1 minute. Reduce heat to medium-low. Do not brown garlic. Combine sun dried tomatoes, basil, pepper flakes, salt and cheese for about 1 to 2 minutes. Pour oil mixture over pasta and mix. Serve with additional shredded Asiago cheese on top. For additional flavour you can add Kalamata olives (pitted) to the pan and saute with sun dried tomatoe mixture.
Heat the oil in a large pan and fry the onions till golden brown. melt the butter in the same pan. Add the peas, raisins and fry for 1 minute. Remove the onion peas and raisins, leaving the fat and oil in the pan. Set on one side till later. Turn the heat down and cook the chilli powder, curry powder, curry leaves, garlic and ginger for 4 minutes. Add the meat and black pepper, cook for 10 minutes. Add the tomatoes, cloves, cinnamon, turmeric and salt and cook for 2 minutes. Add 1 1/2 cups of water and cook till the meat is almost cooked. Remove 1/2 cup of the gravy and set aside. Add the rice to the pan with just enough water to cook the rice, stir and cover the pot. Cook on low heat for about 18 mins till rice is cooked. Serve garnished with the the onions, peas and raisins,and nuts, and the gravy on the side. A simple pineapple curry goes well with this dish, even the kids love it.
Sprinkle pie shell with meat, chives and cheeses. Beat eggs lightly with half and half. Season to taste with pepper. Pour over meat. Bake at 375 degrees F for 45 minutes until crust is brown and filling is set.
Trim away excess fat from chicken. Cut each thigh into four pieces. Heat oil in a frypan, saute' chicken until just brown. Add taco sauce and tomato supreme, simmer for three minutes. Remove from heat. Combine the rice, kidney beans and half the coriander. Mix well. Press rice mixture into the base of a wide shallow casserole dish. Spread over half the cheese. Top with chicken and sauce mixture. Sprinkle across remaining coriander and cheese. Place on lid on it or cover with foil. Bake for 35-40 minutes at 180 degrees c until the mixture is bubbling and cheese has melted. Remove the lid or foil for the last five minutes of cooking. Serve this with the sour cream.
Combine melon, lime juice, honey, mint leaves, honey, jalapeno pepper, wine, and ginger in a blender, and process until mixture is smooth. Cover and chill for 4 hours. Serve in chilled bowls with tabasco sauce on the side.
Preheat oven to 350 degrees. Saute the first four ingredients in a covered saucepan. While they are sauteeing, bring to a boil all the other ingredients except the oats. Lower heat, add the sauteed vegetables, and add the oats, one cup at a time, allowing each cupful to sink a little before stirring gently. Cook up to five minutes--until mixture starts to stick to bottom of pot. Set aside to cool. It's much easier to form the patties if the mixture has cooled at least 10-15 minutes. Form into patties, place on oiled cookie sheet, bake at 350 degrees for about 45 minutes, turning once after about 20 minutes.
COOK & ASSEMBLE EGG ROLLS: Saute turkey, cumin, chili powder, garlic powder, and onion powder in oil in a large nonstick skillet over medium-high heat for 1 minute. Stir in spinach, corn, beans, sweet pepper, scallions, and jalapeno. Cook until spinach wilts, about 1 minute. Off heat, add cheese(so that it doesn't melt completely) and salt. Allow filling to cool slightly. To assemble, lay an egg roll wrapper on a work surface with a corner toward you; brush edges with egg wash. Place 1/4 cup filling on wrapper and fold bottom corner over filling, tucking tightly; fold in sides and roll to the end. Repeat with remaining wrappers and filling. MAKE DIP: Stir together sour cream, lime juice, honey,& adobo sauce for dip; put aside & allow to marry. FRY EGG ROLLS: Heat 2 cups vegetable oil to 350°F-360°F in a large saute pan over medium-high heat. Fry egg rolls until crisp, about 5 minutes; drain them on paper towels. Serve egg rolls with dip.
Combine ingredients in a glass jar. Stir to blend, then cover and let stand at room temperature for 12 to 24 hours, or until thickened. Refrigerate until ready to use.
Preheat oven to 375 degrees. Mix all dry ingredients together in a large bowl. Add the eggs, applesauce or yogurt, vanilla, honey, and buttermilk to the mashed banana. Add the liquid ingredients to the dry ingredients and gently stir. Do not overmix. Combine the fruit and nuts with the batter. Fill oiled muffin cups 3/4 full. Sprinkle tops of muffins with additional flax seed meal and bake for 15-20 minutes.
Preheat oven to 350. Spray 2 (9x5-inch) loaf pans with cooking spray. Sift first 7 ingredients together in large bowl. Make a well in the center. Combine the next 6 ingredients in seperate bowl, whisking until smooth. Add wet ingredients to dry ingredients, stirring just until moist. Stir in butterscotch chips (Batter will be on the thicker side). Spoon batter equally into the loaf pans. Bake 1 hour (rotating once for even baking) or until a wooden toothpick poked into the center comes out clean. Let cool -- or don't. Eat it warm! Oh yeah -- .
Cut bread diagonally into 8 slices. Arrange slices on baking sheet. Brush slices evenly with italian dressing and sprinkle with parmesan cheese. Bake at 375 for 6 minutes or until lightly toasted. Stir together mayonnaise and mustard in small bowl. Spread mixture on untoasted sides of each piece of bread. On four slices layer with salami, mortadella, provolone, lettuce, tomato and bacon. Then top with remaining 4 bread slices mayonnaise side down. Secure with toothpicks if desired.
Saute the onion and garlic in olive oil in a large skillet over medium-high heat, stirring constantly, until tender. Stir in the cooked rice and the remaining ingredients. Cover the skillet, reduce the heat to low, and simmer for 15 to 20 minutes, stirring occasionally.
Peel carrots and put through a food chopper, or grate them. Cover with water, add the finely chopped ginger and simmer til carrots are tender. Cut oranges and lemons in quarters, removing seeds. Either slice paper thin or put through a food chopper (including the peels) Cover with water and cook gently until peel is tender (approx 2 to 3 hours) Combine with carrots/ginger and measure. Add 2-3 cups of sugar for each cup of fruit mixture. Bring to a boil and cook gently until jam is thick and clear. Pour into hot, sterile jars and seal.
Saute onion in a small amount of water until translucent. Add spinach and steam (covered) until barely tender (about 5 minutes). Remove from heat. Mix the rice with the onions, spinach and tamari. Press into non-stick baking dish (9-inch square or 12-inch by 7-inch). Layer sliced tomatoes over the top. Bake 30 minutes at 350 degrees.
Preheat oven to 350. Remove 2 tablespoons lemonade concentrate from can and discard or reserve for other use. Combine remaining concentrate, cake mix, sour cream, cream cheese and eggs in large bowl. Beat with mixer until well blended. Spoon batter into paper-lined muffin tins, filling 3/4 full. Bake at 350 for 20 minutes or until cooked through. Cool completely before frosting.
Put the water, cinnamon, lemon juice, bread crumbs, and the lemon rind in large pot. Bring to a boil, then add the fruits, reduce heat, and simmer for 25 minutes. Puree this mixture in a blender then add the jam, wine, & cranberry juice. Mix well then refrigerate. Serve when well chilled.
Preheat oven to 350 degrees. Brown ground beef, onion and pepper in saucepan. Cook until beef is done. Drain well. Add tomato paste, tomato sauce, water, and dried Italian seasoning and stir well to blend. Let simmer for 10 minutes. Meanwhile, cook elbow macaroni as directed on package. While macaroni is cooking, combine cream cheese and milk in medium bowl. Cook in microwave on medium power for 2-3 minutes, stirring once halfway through cooking. Remove from microwave and stir with wire whisk until sauce is smooth. Drain noodles and add to cream cheese sauce along with sour cream and 1/2 cup Parmesan cheese; stir. In 2 quart casserole dish, place all of cream cheese mixture. Top with all of the ground beef mixture and sprinkle with remaining 1/4 cup Parmesan cheese. Bake at 350 degrees for 20-30 minutes until casserole is bubbly. To freeze, add 1 tablespoons cornstarch to the cream cheese sauce. Prepare casserole as directed, except instead of baking, chill in refrigerator. Wrap well and freeze up to 3 months. To thaw and reheat, thaw casserole overnight in refrigerator. Bake, covered, for 25-35 minutes 5 minutes longer until bubbly.
Saute onion, bell pepper and celery in butter until clear. Add smoked sausage and garlic cloves and cook a few more minutes. Stir in cooked rice and tomato paste. Season to taste with seasonings and turn into a casserole dish. Bake at 350 degrees until heated through Add fresh chopped green onion tops at the end of cooking.
Cook noodles according to package directions, until just tender. While noodles cook, melt butter in a small sauce pan over low heat until it begins to turn golden brown, about 6 minutes. Remove from heat. Spread 1/3 of noodles on a large platter and sprinkle with 1/3 of the cheese. Repeat the layering 2 more times. Pour brown butter over noodles and toss. Season with salt and pepper.
Prepare pudding according to package directions. Be sure to whisk for the full two minutes as the box instructs to ensure creamy texture. Whisk in pumpkin puree, pumpkin pie spice, and cinnamon. Allow to set up in the refrigerator for at least 5 minutes (longer is better). In 4 small glasses (I used juice glasses), spoon in about 1/3 cup of pumpkin pudding, spreading with a spoon to create an even layer. Next, add a layer of cool whip, followed by the last layer of pumpkin pudding. Top with a dollop of cool whip and sprinkle with crushed graham crackers and pecans. Enjoy immediately while graham crackers are still crunchy.
Preheat oven to 350 degrees. Pound Chicken breasts to thin and tenderize. In a greased square baking dish layer Spinach, Chicken, Mushrooms, Tomatoes and then Feta Cheese. Drizzle either the Extra Virgin Olive Oil or the dressing over everything. Bake in the oven for 30 minutes uncovered.