HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook bacon until crisp in a pan (preferable NOT non stick) cast iron will work best Cool and chop into bits Remove all but 1 tablespoon of bacon grease and place potatoes in pan with garlic and onion powder and paprika to your taste (Make sure you squeeze water out of potatoes good if they were put in to keep from browning)cook about 10 mins on med heat stirring occasionally Scrap pan good to get the nice brown stuff from the bottom and remove from pan and set aside And add another tablespoon of bacon grease to sautee the mushrooms, peppers, onions, spinach and tomatoes Cook about 5 minutes Beat eggs and milk till frothy Return potatoes to pan and add bacon and add eggs to the pan and with a fork move the food in pan so eggs fall into crevises and covers bottom of pan Cook on low heat for 5 mins and then add feta and start to scramble mixture using a spatula to keep from sticking to the bottom of pan Cook until eggs are thoroughly cooked and no longer shiny Set aside to cool Follow directions on box for thawing phyllo if working with large sheets cut in half and use 6 sheets Butter each sheet well on top before adding another layer Place 1/4 of filling elongated in middle of dough and roll like a burrito folding once over the mixture pulling it tight over filling and then glently fold over sides and continue to roll Add more butter to the top and any "dry" spots and score three lines on top and place on a well buttered cookie sheet and bake at 400 for 25-25 mins or until golden brown Serve warm
Boil chicken and/or seafood to make stock. If you're using tofu, then deep-fry tofu. Drain. Make laksa paste. Spices are best ground on the stone mortar and pestle to form laksa paste. It is best to start working from the coriander seeds and add one ingredient at a time once the spices form a smooth paste. Add dashes of salt to make the tougher ingredients (e.g. chili, lemongrass, garlic) easier to grind. If you don't have stone, you can also use the food processor. If possible, avoid adding water to the laksa paste. Heat enough oil in a saucepan to cover laksa paste. Stir-fry laksa paste, basil leaves, and knotted lemongrass till fragrant then add chicken/seafood/tofu. Add stock and slowly bring to boil over low heat. Add coconut milk, stir, and simmer. Boil noodles and drain. Add sesame oil and set aside. Serve immediately with noodles and garnish.
Cream the butter until fluffy using an electric mixer on low speed. Add the powdered sugar and 2 tablespoons orange juice; blend 1 minute longer with the mixer still on low speed. Stir in the marmalade. Increase mixer speed to medium and beat until light and fluffy, about 1 minute more. If the mixture is too stiff, blend in 1 additional tablespoons orange juice to reach desired consistency. Use as desired.
Preheat oven to 400 degrees F. Well grease a 10-inch cast-iron skillet, and place it into the oven while it preheats. (can use a 9x9 Pyrex pan but cast iron works better). Place the zucchini, milk, onion, eggs, and melted butter into a blender, and blend until thoroughly mixed and the zucchini and onion have been chopped into very small pieces. Mix together the cornmeal, flour, dill, baking powder, salt, pepper and cheddar cheese in a large bowl. Pour the zucchini mixture into the cornmeal mixture, stirring to combine. Carefully pour the batter into the hot greased skillet, smooth it out with a spoon, and bake until the cornbread is golden brown and a toothpick inserted into the center comes out clean, about 30 - 40 minutes.
Preheat oven to 350°F. Reserve 3/4 cup apple filling, and set aside. Spoon remaining apple filling into the crust. Beat together in large bowl, cream cheese, sugar, vanilla, eggs. Pour over pie filling. Bake for 35 minutes. Cool. Meanwhile, mix reserved pie filling and caramel topping and heat for 1 minute in a small saucepan. Spread warm topping evenly over cooked, cooled cheesecake. Decorate entire edge of cake with the 12 pecan halves, and sprinkle middle of cheesecake with chopped pecans. Refrigerate, share, and enjoy!
Stir together first 3 ingredients; cover and chill 8 hours. Remove husks from corn. Grill corn, uncovered, on a lightly greased grill rack over medium heat about 10 minutes or until corn is tender, turning occasionally. Serve with herbed butter. Note: If you use soy margarine this is dairy-free!
put the chickpeas, lemon juice crushed garlic cumin and yoghurt into blender and bled until slightly chunky, continue pulversising adding a little water to get to desired consistency, i like mine chunky pastey. serve on baked potatoes.
Trim beans, boil for 4 or 5 minutes until tender crisp- Drain In a cast iron fry pan or saucepan, melt butter add onion and garlic and cook over medium low heat. Stir occasionslly until onion is just tender Stir in beans, tyme salt and cayenne, Heat through. Add nuts just before serving.
In a large bowl beat eggs until creamy and then add next 4 ingredients (maple syrup - salt), stirring to blend. Transfer mixture to top of double boiler set over simmering water, over low heat. Cook, for 5-10 minutes, stirring constanlly until mixture coats spoon. Remove from heat. Let cool. Stir cream and vanilla into mixture. Transfer mixture to ice cream maker and process according to manufacturer's directions.
Combine oil, vinegar, mustard, basil, salt and pepper in a small bowl; whisk to blend and set aside. Place remaining ingredients in a salad bowl; drizzle with dressing and toss well to coat.
Combine eggs, oatmeal, milk, worcestershire sauce, salt, garlic powder, pepper, mustard, onion. Mix with hamburger. Pat into loaf pan. Bake @350 for one hour. Combine ketchup, brown sugar and mustard. Spread over meatloaf. Bake 20-25 minutes longer.
In a heavy Dutch oven, heat oil. Add the flour and stir and cook until the mixture darkens to a brown color, about the shade of peanut butter. Add the celery, onion, green bell pepper and garlic and saute until tender. Whisk in chicken stock, add the ketchup, chopped tomato, and okra. Let simmer for 2 1/2 hours. About 10 minutes before serving time add cooked chicken, crabmeat and shrimp and simmer. Add lemon juice, hot sauce and Worcestershire. Serve over rice.
Peel the potatoes and put through a ricer, or grate fine. Add eggs, a pinch of salt, and as much flour needed to form a stiff dough. Knead well. On a floured surface, form into a long thick roll (about 4 inches thick). Lengthwise, cut off about 1/2 thick pieces. Form into rolls, about the size of your pinkie finger, maybe just a bit bigger. Put into boiling, slightly salted water. When they float there done. It's a good idea to test one before continuing. If it falls apart in the water, put a little more flour into the remaining mixture. Drain and fry in butter until lightly browned. Serve with meat or sauerkraut.
Remove seeds and pith from green chiles. Cut the jack cheese into large slices and divide evenly between the chiles, folding or tucking the cheese inside. Butter (or spray with Pam) a 1 1/2-quart casserole dish and arrange the chiles side by side on the bottom. With an electric mixer, beat eggs until thick and foamy. Add milk, flour and baking powder and beat until smooth. Pour egg mixture over the chiles and sprinkle with the cheddar cheese. Bake, uncovered, in a 375F oven for about 30 minutes or until casserole is puffed and appears set when gently shaken. Just before casserole is ready, heat marinara sauce to pour over individual servings if so desired.
Bring a large pot of water to boil, salt it and add the pasta cooking until al dente. Drain and rinse under cold water, setting aside. While the pasta is cooking, in a large bowl, whisk together the peanut butter, honey and 1/4 cup warm water. Whisk in the tamari, lime juice, hot pepper sauce, and garlic. Pour in the oil in a steady stream, whisking to combine. Add the reserved noodles and toss to coat. Place the noodles in 4 shallow bowls and top with the chicken, spinach, carrots, scallions, peanuts and cilantro.
Stir together juice, nectar, and 2 Celsius water. Add champagne; stir gently. If desired, garnish with orange and lemon slices.
Preheat oven to 350°F. Pound out steaks between plastic wrap. On a flat surface arrange 5 pieces of 24-inch cooking string parallel to each other about 2 inches apart. On top of the string, arrange the steak into a 12x16-inch sheet, or as well as you can create a rectangle without holes, try to overlap the steaks by no more than 1 inch. Cover sheet of steak with about 1/22-inch of stuffing. Roll steak as for a jelly roll, and tie with the string which is already under the roll, starting with the ends (so the stuffing does not squish out one end). Finally truss the roll lengthwise. At this time it should look like a steak cocoon. Brown the steak in oil in a frying pan. Transfer the roll to an oven-proof dish with a lid, pour consomme or tomato soup around the steak and cover. Baste during baking. Add additional water as needed to keep about an inch of liquid in the bottom. Bake 2 hours or until internal temp is 160°F. Serve with mashed potatoes and veggies.
Remove husks and stems from tomatillos; rinse and drain. Place tomatillos in a pan with enough water to cover; bring to a boil over medium heat and cook 5-10 minutes or until tender; drain. When tomatillos are cool, remove skins from tomatillos if desired and chop coarsely. Mix ingredients together thoroughly in a bowl. Serve.
Put raisins (or dried fruit of choice) into a medium sized bowl. Cover with hot water and allow to soak until ready to use. Drain well before using. In a large bowl use a fork to vigorously mix together the non-dairy milk and flax seeds. Add in the sugar and applesauce and mix for about 2 minutes until it reaches a caramel colour. Mix in vanilla extract. Sift in flour, spices, baking soda and salt. Fold in oatmeal and raisins. Drop dough in generous tbs onto a paper-lined (or greased) baking sheet, about 2 inches apart. Flatten the tops a bit. Bake for 10-12 minutes in the preheated oven at 350°F/180°C. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Equipment: Stove top grill. Preheat a stove top or outdoor grill to medium high heat. Place corn on hot grill and cook until kernels are tender and lightly charred, about 2-3 minutes per side. In a medium bowl, whisk to combine mayonnaise, sour cream, thai sweet chili sauce, fish sauce, sriracha and 1 tablespoon lime juice. In a shallow bowl or pie plate, combine the toasted coconut, peanuts, salt and 1/2 cup chopped cilantro leaves. Transfer corn to the bowl with mayonnaise and sour cream mixture and spoon to coat completely. Place corn over plate with coconut, peanut and cilantro mixture and spoon or sprinkle over to coat on all sides. Transfer corn to a serving plate and garnish with lime wedges and a drizzle of Thai sweet chili sauce and cilantro springs.
1. Pumpkin puree: Preheat oven to 350 degrees. Place the whole pumpkin, if it will fit, or 1/2 pumpkin with seeds scooped out cut side down, in the oven and bake until a sharp knife easily pierces through to the seed cavity, about 1 1/2 hours. 2. When cool enough to handle, peel away the skin with a knife. If not already done, cut pumpkin in half and scoop out the seeds. Puree in a food processor or mash by hand with a potato masher. (I freeze any leftovers in 2 1/4 cup portions in quart zip-lock bags. Most recipes using pumpkin puree use 2 cups and somehow there is always a little less after it is frozen.). 3. Crust: Mix flour and salt in a medium mixing bowl. Cut in butter and shortening with a pastry blender until well blended and the texture of course meal. Add just enough very cold water for the dough to hold together, about 1/3 cup, and mix with a fork, just until combined. Do not over mix or use too much water or the crust will be tough. 4. Roll dough into a circle 1 - 2 inches larger than your pie plate. Transfer dough to pie plate and prick the bottom of the crust several times with a fork. Line the crust with a sheet of aluminum foil folded and crimped so it covers the bottom and sides of the crust up to about 1/2 inch from the top of the pie plate. Roll or crimp the edges of the dough. The finished edges should be held up by the aluminum foil. 5. Place ceramic pie weights or dried beans on top of the aluminum foil to keep the crust flat while baking. Bake at 350 degrees on the center oven rack for 15 - 20 minutes. The crust should stay up on its own when the aluminum foil and weights are removed, but shouldn't be browned. Set aside to cool. 6. Filling: Preheat oven to 400 degrees. In a large bowl, stir together pumpkin puree, brown and granulated sugars, and all-purpose flour. Add spices; stir to blend. Whisk in milk, egg whites, egg, and vanilla. Pour the pumpkin mixture into prepared crust. 7. Bake until filling is set but still slightly loose in the center, about 40 - 45 minutes. If the crust is getting done before the filling, cover crust with a pie shield or aluminum foil. Place pie on wire rack and cool completely, then cover and refrigerate until serving.
Season the chicken thighs with salt and pepper. Place in a deep dish and microwave for 22-25 minutes on 100% power, or until cooked. Turn over from time to time. Remove the chicken from the dish and allow to cool. Skim the fat from the liquid in the dish. Peel and slice the onions in rings. Place them in the cooking liquid and microwave, uncovered for 5 minutes on 100% power. Combine the apricot jam, curry powder, vinegar and cornflour. Stir into the onion mixture. Microwave the mixture, uncovered, for about 4 minutes on 100% power, or until thick; stir halfway through this time. Allow to cool. Stir the mayonnaise into the cold onion mixture. Arrange the cold chicken thighs on a serving platter and spoon the curried mayonnaise over them. Chill well.
Fry potatoes, carrots, onions, celery in grease over low heat until tender and lightly browned. Season with salt and pepper. Place sausage on top. Cover and heat about 12 minutes.
Cream together shortening and sugar. Mix in the molasses, egg, vanilla and maple flavouring. Sift together the remaining ingredients. Add to the other mixture. Mix well. Form into balls. Roll in sugar. Flatten slightly with fork. Place on greased cookie sheet. Bake at 325° for 12-15 minutes.
Mix all ingredients in a bowl. Rub onto chicken and refridgerate for 12 to 24 hours. Grill and enjoy.
Crust: Combine flour, baking powder, salt and sugar in a bowl. Cut in butter until mixture resembles coarse crumbs. Pat evenly on sides and bottom of a 10" pie pan. Brush bottom of crust with beaten egg white and chill while you fix the filling. Method for filling: Peel, halve and pit peaches. Arrange cut side up in crust. Combine sugar and spices and sprinkle evenly over fruit. Bake at 400°F for 15 minutes. Blend egg yolks with cream; pour over fruit, letting some of the mixture run into the center of the peaches. Continue baking until filling is set, about 30 minutes. Cool at least 1 hour before serving. NOTE: If you don't have a 10" pie pan use a 8" square pan. And if you aren't counting calories serve topped with vanilla ice cream.
Heat oil in large skillet over medium heat, stir in cabbage, thyme, and onion, cook for about 5 minutes, stirring often. Stir in rest of ingredients, keep burner at medium. Press mixture with spatula or put smaller heavy lid on top of, cook 8 minutes or until bottom browns. Add small amounts of beef broth IF it looks too dry. Start fixing your eggs-either poach or fry. Turn over in sections; and it won't be neat-but that is okay- cook for about 8 more minutes, or until bottom browns. Plate, sprinkle on parsley. Top each portion with 1 egg.
Line the bottom of a greased 8 1/2 inch springform pan with wax paper, grease the paper and dust the pan with flour, knocking out the excess. In a metal bowl set over a pan of barely simmering water melt the white chocolate with the butter, the vanilla and 3 tablespoons water, stirring until the mixture is smooth. Remove the bowl from the heat and let the mixture cool. Into a bowl sift together the flour and the salt. In a large bowl with an electric mixer beat the eggs with the sugar on high speed for 5 minutes, or until the mixture is triple in volume and forms a ribbon when the beaters are lifted. Fold the flour mixture into the egg mixture until the batter is just combined and fold in the white chocolate mixture gently but thoroughly. Pour the batter into the pan, smoothing the top, and bake the cake in the middle of a preheated 350 degree oven for 25 minutes, or until a tester comes out clean. Transfer the cake to a rack, run a sharp knife around the edge, and remove the side of the pan. Invert the cake onto another rack and remove the wax paper. Reinvert the cake onto the rack and let it cool completely.
Grease a Bundt or angle food baking pan. Place frozen rolls in the pan. *see 2 alternate prep suggestion below. Mix together all ingredients. Pour dry ingredients over frozen rolls, cover loosely with sprayed plastic wrap overnight until morning. OR -- OR -- Roll the frozen rolls individually in the melted butter, then roll in the dry ingredient mixture. Place them in the bundt pan and sprinkle the remainder of the mix over top. Cover with plastic wrap sprayed with nonstick spray. Place in a cold oven on a cookie sheet to catch any overflow drips. IN THE MORNING: Remove from oven, uncover and GENTLY dot or brush with 2 T butter. Remove drip pan if desired. Preheat the oven to 350°F. Bake for 25-30 minutes until golden brown. Invert while hot and serve.
Preheat oven to 425 degrees. Peel and slice potatoes. Place 1/2 into casserole dish. Cover with half can of soup. Layer rest of potatoes and then rest of soup. Sprinkle with salt and pepper. Sprinkle with the cheese. Cover with bread crumbs. Cover and cook until tender, uncovering for the last 5 minutes.
Squeeze all the excess liquid from the potato, zucchini, onion and garlic, and use paper kitchen towelling to further pat dry the potatoes, zucchini and onion. One method is to put the vegetables into a small colandar or sieve, place this on or over the sink and press down on the vegetables several times. Combine the potato, zucchini, onion, garlic, flour, egg, mint, basil, pepper and salt in a large bowl. Pre-heat the oven to hot. 220°C or 425-450°F or gas mark 7-8. Heat oil in a large, preferably non-stick pan, and shallow-fry level tablespoons of the mixture, until the fritters are browned on both sides, place on paper kitchen towelling to absorb excess oil then transfer the fritters to oven trays and bake uncovered for about 10 minutes or until they are crisped and cooked right through. Combine the yoghurt and extra mint. Serve the fritters immediately with the yoghurt and mint topping.
In a large saucepan, heat oil over medium heat. Add peppers, mushrooms, onion,celery, and garlic. Cook about 7 minutes until vegetables begin to soften. Add seasonings and continue to cook an additional 5 minutes, stirring occasionally. Add beans and tomatoes with all their juices and bring to a gentle simmer. Simmer 25 to 30 minutes, until chili is fragrant and slightly thickened.
Mix all the ingredients together except for the bread crumbs. Shape the mixture into balls; roll in bread crumbs. Bake at 350 degrees for 40 minutes on a lightly greased baking sheet. You can serve them with or without a dipping sauce consisting of 1/2 cup sour cream and 3/4 cup mild enchilada sauce.
Into a small bow, sift together powdered sugar and cornstarch. Line a 13x9x2 pan with nonstick foil. Coat with nonstick cooking spray and dust with 2 Tablespoon sugar-cornstarch mixture, tilting pan to coat sides. Leave any excess in pan. Place 2/3 cup water in large bowl. Sprinkle with gelatin. Let soften 5 minute. In a medium size heavy saucepan, heat sugar, corn syrup, candy cane pieces and salt over medium heat about 7 minute until sugar and candy canes dissolve, stirring occasionally. Strain into bowl with gelatin. Pour into mixing bowl and beat with an electric mixer until light and fluffy 10-15 minute Spread into prepared pan and smooth top using wet fingers if necessary. Dust with 2 Tablespoon sugar-constarch mixture. Let set at room temperature for 2 hours. Lift marshmallows from pan using foil. With wet knife or wet pizza cutter, cut marshmallows in squares. Put remaining cornstarch-sugar mixture onto baking sheet and toss cut marshmallows. Let set an additional hour. Store covered or in bags at room temperature.
Bring stock, ginger, lemongrass & lime zest to a boil. Cook one minute then add coconut milk & chicken breast. Simmer until chicken is cooked through. Combine chili paste, lemon juice, fish sauce and brown sugar. Stir to dissolve sugar. Add to soup w/ mushroom slices & diced chilis. Simmer until mushrooms are soft. Serve after removing ginger chunks & lemongrass pieces.
Whisk together vinegar, peanut butter, oil, brown sugar, ginger, garlic, and soy sauce in a small bowl until well blended. In a large salad bowl, toss together cabbages, carrots, peppers, green onions, and cilantro. Drizzle dressing over the veggies, toss to coat. Sprinkle chopped peanuts on top before serving. You can make this up to 24 hours ahead and chill, then let stand at room temperature for 30 minutes before serving.
Add the oil, onions and garlic to a heavy-bottomed stockpot (to help prevent scorching) over medium low heat. Cook for 10-15 minutes, stirring frequently, until the onions are softened and mostly translucent. Do not brown the onions and garlic. Stir in the remaining ingredients. Bring to a simmer (gently bubbling state) and cook, uncovered, over low heat for 30 minutes. Remove the pan from the heat and let cool slightly before blending until smooth, using either a stick (immersion) blender or a standard blender. You can either split into 1-cup portions to freeze, transfer to a jar with a tight fitting lid for refrigerator storage, or proceed on to canning the sauce.... To Boiling Water Bath Can the Sauce for Shelf Storage: Fill sterile canning jars to within 1/4-inch of the top. Wipe the rims with a paper towel dipped in vinegar. Lay clean, new lids on the jars and screw on the rings to finger-tip tightness. Place in a canner with water to cover the lids by 2-inches. Bring to a boil, with the lid in place, and boil for 30 minutes for pint jars and 40 minutes for quarts. Turn off the heat and let the jars rest in the water for 5 minutes before carefully transferring jars to a cooling rack to rest for 24 hours. Remove rings, wipe jars, label and store in a cool, dry place for up to a year. To Pressure Can the Sauce for Shelf Storage: Fill sterile canning jars to within 1-inch of the top. Wipe rims with a paper towel dipped in vinegar. Place lids on jars and screw on rings to finger-tip tightness. Place in a pressure canner according to your manufacturer's instructions. Process at 10 pounds of pressure for 20 minutes for pints and 25 minutes for quarts. Allow the pressure canner to come back to atmosphere naturally. (Do not cool canner by pouring water over it.). Transfer the jars to a cooling rack to rest for 24 hour hours. Remove rings, wipe jars, label and store in a cool, dry place for up to a year.
Grease or spray a 9x9 pan with cooking spray. Combine cranberry sauce and raspberry jello in saucepan. Cook over medium heat stirring constantly until mixture comes to a full rolling boil. Boil for 3-4 minutes. Remove from heat and add nuts. Pour into prepared pan. Chill until firm. Cut into squares. I roll my squares in granulated sugar.
In a shaker, combine 2 oz. silver tequila, 1/2 oz. Cointreau, 1 oz. simple syrup and the juice of half a lime and let sit. On a plate, mix the sugar and dried lavender and use it to rim the outside of a rocks glass. Fill the glass with ice. Shake and strain the contents of the strainer into the glass. Enjoy! ;).