HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a stockpot, melt the butter and add the celery, carrots, and onions. Cook until slightly tender. Add the flour and coat the vegetables and continue to cook for approximately 2 minutes. Then add the chicken stock and continue cooking. Stir until the liquid begins to thicken. Add the chicken and heavy cream and stir to combine the cream. Increase heat to bring soup almost to a boil. Add the hot sauce (if you're from Buffalo, you know Frank's is one of the better ones, but there are many out there that are just as good or better) and cheddar cheese and continue stirring until very well incorporated. Serve in heated bowls and garnish with bleu cheese crumbles. ***(The prep and cooking times are estimated and do not include cooking chicken time).
Beat first 6 ingredients at low speed with an electric mixer 30 seconds or just until moistened; beat at medium speed 2 minutes. Stir in 2 cups semisweet chocolate morsels; pour batter evenly into 2 greased and floured 9-inch square cake pans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pans on wire racks. Microwave white chocolate morsels in a glass bowl at HIGH 30 to 60 seconds or until morsels melt; stirring at 30-second intervals until smooth. Drizzle evenly over cakes; repeat procedure with remaining cup of semisweet morsels. Sprinkle cakes evenly with pecans.
In a large bowl, beat together bananas, sugar, oil, egg, and vanilla until well mixed. Combine flour, baking powder, and baking soda. Stir into bowl. Stir in yougurt. Fold in blueberries or chocolate chips. Pour batter into muffin cups. Bake for 20 minutes at 375 degrees F, or until muffin tops are firm to touch.
Preheat oven to 375 degrees and lightly butter 24 muffin tins. In a large bowl, combine the flour, baking powder,cinnamon and salt; set aside. With an electric mixer, whip the bananas and sugar together for a good 3 minutes. Add the soft butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the nuts if desired with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Bake until a toothpick stuck in the muffins comes out clean, about 20 minutes. Let cool for a few minutes before turning the muffins out.
Preheat oven to 400°. Peel skin off potatoes. Slice potatoes into thin potato chip like pieces. Layer potatoes at bottom of small casserole baking dish until bottom of dish is covered. Sprinkle with chopped onion. Cut butter into thin slices and lay about five slices (spread out) over the onion and potatoes. Repeat last three steps and continue layering potatoes, onion and butter until 3/4 of dish is full. Add a cup of milk. Bake at 400°F for approx 45 minute or until potatoes are tender and desired brownness.
For the beancurds ---------------. Mixed minced pork, some corrianders, mushrooms and cooking wine, salt, pepper, corn flour together. Fill the hole on each beancurd with the mixture. Put the beancurds into the steamer to steam for 15 minutes. For the gravy --------------------. Boil 1/2 cup of water in a small saucepan. Add oyster sauce, corn flour, pepper and salt to the boiling water and stir well. Turn off the gas and add 1 tbsp of cooking wine or sherry and the remaining corriander to the gravy and stir well. Sprinkle the gravy over the steamed beancurds and serve.
Peel, core and chop apples, cook in 3 tbsps water until they turn to pulp, then force through a sieve to make a puree. Whisk the egg yolks and sugar until they are pale, thick and creamy, then fold in the puree. Dissolve the gelatine in 3 - 5 tbsps of cold water by standing the bowl in a pan of boiling water. Stir the gelatine into the egg mixture with the lemon juice and mead. As soon as the mixture starts to set, stiffly whisk the egg whites and fold them into the mixture. Put mixtures into a glass serving bowl and chill until set. Decorate with whipped cream and strips of angelica.
Place the orange and lemon in a bowl. Pour over the Grand Marnier and chill thoroughly. Mix together the Grand Marnier mixture, red wine, coca-cola and lemonade in a large bowl with ice. Serve at once.
Preheat oven to 350 degrees. Flour, egg, then bread crumb each piece of chicken and put in a 9 X 12-inch dish. Melt butter and add parsley, sage, rosemary, thyme and wine. Pour mixture over chicken. Bake for 1 hour.
Melt chocolates and mix with cornflakes. Drop by teaspoonful on waxed paper and after they set, refrigerate.
Slice potatoes, zucchini and bell pepper 1/4 inch thick. Slice carrots, tomato and rutabaga 1/8 inch thick. Slice onion as thin as you can, maintaining shape. If you are using beef, cut into strips about 1-1 1/2 inch wide, about 2 inches long, and no thicker than 1/4 inch. The layering will go in two parts, so only use half the veggies at a time. Layer potato, carrot, onion, bell pepper. Then the rutabaga, pepper the rutabaga with about 1 tsp of the pepper. Then layer the zucchini, mushrooms, beef and tomato. Gently salt the tomato with 1/2 tsp salt. Repeat steps 6 to 9. In a separate medium saucepan gently heat the tomato sauce, water, bouillon, bay leaf, basil, onion powder, 1 tbsp pepper and garlic until it begins to boil. Turn it off and remove the bay leaf, don't burn your fingers! Gently pour over the veggies, distributing evenly. Cover and bake 1 hour 15 minutes at 350 degrees F. After 45 minutes lift lid and gently push down with back of spoon. Replace lid and continue baking. To test for done-ness insert butter knife in center, you should meet very little resistance. If you feel it is not done, bake another 15 minutes. Spoon out into bowls and enjoy!
prepare alfredo sauce, and add the canned meats, heat well. prepare pasta; drain, don't rinse. toss warm pasta with sauce mix.
For the mac 'n' cheese: Bring 4 quarts of water to a boil in a large pot. Salt generously, and then add the pasta and cook to box instructions, usually 6 to 7 minutes. Drain. In another large pot, melt the butter over medium-high heat. Whisk in the flour and continue whisking until it deepens in color and releases a light toasted aroma, about 1 minute. Whisk in the Thai red curry paste, and when fully combined, pour in the milk and cream (or all milk, if using). Bring to a boil, whisking constantly, and then turn down to a simmer. Simmer until the mixture thickens, whisking occasionally, about 5 minutes. Off heat, whisk in the cheeses and stir until melted. Add the pasta and toss to combine. Turn your broiler on. For the crumb topping: Toss the panko with the melted butter and season with salt and pepper. To assemble: Pour the mac 'n' cheese into a broiler-safe casserole dish, sprinkle with the bread crumb mixture, and broil until browned, about 1 minute.
Place lemon peels, orange peels, and cloves in bottom of a coffee filter. Place the coffee grounds on top and then brew the coffee. Sweeten with the brown sugar or adjust to taste.
In a large heavy pot, melt the butter over medium heat and cook until browned. Add the vegetables and stir to coat with the butter. Cook until slightly softened, about 2-3 minutes. Add the white wine, and simmer the vegetables another 7 minutes or until the vegetables are nice and soft. Add the 1/4 cup flour, and stir the vegetables and flour until they are coated. (The veggies will look a little gummy.) Cook for about 2 minutes until the raw flour flavor is cooked off. Add the chicken broth and simmer for about 15 minutes until the stew base is thickened. Add about 2 teaspoons of fresh thyme to the pot, and season the pot with Kosher salt. Preheat an oven to 350 degrees F. Spoon the stew into a deep pie dish. (Or do 6 individual oven proof bowls.). Roll out the sheet of puff pastry with the 1 Tablespoon of flour. Drape the sheet of puff pastry over the top of the pie dish and the stew. Brush the top of the pie with the cream. Cut a few slits in the top of the pie crust, to let the steam escape. Place the pie plate or the individual bowls on a sheet pan and bake in the oven until the insides are bubbling and the puff pastry is golden (about 45-50 minutes for the pie plate size, 25-30 minutes for the individual bowls.). Serve hot!
Peel and boil the potatoes. Cut eggplant up into 1/4 inch slices, salt, place into strainer and weigh down for 15 minutes. (I don't actually strain them, but most people do). Meat Layer: Saute onion and garlic in 2 tbsp of oil (I prefer olive). Add ground meat, cumin, cinnamon, nutmeg, allspice and salt. Brown meat while breaking up the clumps. Set aside. Drizzle just enough (olive) oil to cover the bottom of a hot pan. Place eggplant slices in pan. Brown both sides of all the eggplant slices. They're thirsty little guys so you'll have add oil to pan as you go. Cut boiled potatoes into 1/4 inch slices. Cream Sauce: In a sauce pan, on low heat, melt butter. Then add flour, stir until it has the consistency of cookie dough, don't let it brown. Add milk, a bit at a time. (If you do it all at once you'll have clumps). You want a thick cream soup consistency. Add cheese, nutmeg, cinnamon, allspice, cumin and salt. Stir until smooth and blended. Set aside. Spread some cream sauce in the bottom of a 13x9 pan. Layer eggplant, meat, sauce, potaotes, meat, sauce, eggplant, sauce and grated cheese. Bake 30 min at 450. I like to cover it with tin foil for the first 20 min and then take it off for the last ten so the cheese can get a bit brown. Even more delightful after freezing and reheating. NOTE: I add spices to taste. 1/4 tsp is a conservative start, go wild! Freshly grated spices give an added zing. I also add onion and garlic power when on hand. Also I use 3 parts veg oil and 1 part olive oil to get the taste but ease the cost.
Pre-heat oven to 350 degrees. Grease and flour 13" x 9" pan. Melt the chocolate squares and butter in saucepan, then remove from heat. Let cool so Splenda sugar won't get hard and lump and eggs won't cook when added. After adding sugar, gradually add eggs one at a time, beating well after each addition. Stir in the vanilla and mix. Stir in the flour gradually. Mix until well blended and add 1 cup of chopped nuts. Mix and spread into greased pan. Combine the remaining 1/2 cup nuts and the chocolate chips, spread over the top of the brownie batter. Depending on the size you cut to how many or less you'll have, so I'm guessing on servings!
Place beef brisket, fat side down, in crock pot. Sprinkle brisket with onion, salt, pepper and garlic powder. Pour chili sauce over brisket. Put crock pot on low for 3 hours. Or cover tightly and cook in slow oven (325 degrees F.) for 3 hours. Pour beer over brisket. Increase temperature to moderate and continue cooking for 30 minutes. Place brisket on large serving platter. Slice brisket very thin and serve with hot cooking liquid. Garnish with sliced tomatoes and parsley.
Thaw one puff pastry sheet (save remaining sheet for another use). Unfold pastry; cut lengthwise into three 3-in.-wide strips. Cut each strip into thirds, making nine squares. Place 1 inches apart on ungreased baking sheets. Bake at 400° for 11-13 minutes or until golden brown. Remove to wire racks to cool. Place 2-1/2 cups strawberries in a blender; cover and puree. Set aside. In a large microwave-safe mixing bowl, melt the white chocolate; cool slightly. Add cream cheese and vanilla; beat until smooth. Beat in the confectioners' sugar and malted milk powder until smooth. Stir in the puree. Fold in whipped cream. Split pastry squares in half horizontally. Line an ungreased 13-in. x 9-in. x 2-in. dish with bottom pastry halves, cut side up; spread with 3-1/2 cups strawberry cream. Top with 1 cup of sliced berries. Cover with pastry tops, cut side down. Spread with remaining strawberry cream. Sprinkle with remaining berries. Drizzle with strawberry syrup if desired. Refrigerate leftovers.
Preheat oven to 350 degrees. Coat a 12-inch pizza pan with non-stick cooking spray. Prepare brownie mix according to package directions. Spread the prepared batter evenly over the bottom of the pan. Bake for 20-25 minutes or until a wooden toothpick inserted in center comes out clean, let cool. In a 2-3 quart mixing bowl, beat the cream cheese, confectioners sugar and whipped topping until smooth. Spread the mixture evenly over the brownie crust. Spoon on the cherry pie filling, spread to about 1 inch of the outer edge. Sprinkle chocolate candy sprinkles on the outer white rim. Chill and serve. Makes 12 slices.
Season steaks with salt. Press pepper on surfaces. Heat oil in large heavy skillet over high heat. Add steaks. Lower heat to medium; cook, turning once, 4 minutes per side for rare, 6 minutes per side for medium-rare, and 8-10 minutes per side for well-done. Remove to warm platter; keep steaks warm. Add onion to skillet; cook until browned, stirring, 2 minutes. Add half the rosemary, half the garlic and cook, stirring, 20 seconds. Add wine. Increase heat to high; boil vigorously 2 minutes. Add broth, sugar and meat juices that have collected on platter. Boil 10 minutes or until liquid is reduced by half, about 1 cup. Add remaining rosemary and garlic. Pour over steaks and serve.
Spread each rye square with cheese. Next, top each one with a slice of pepperoni. Place on a baking sheet. (I use "Release" foil on the baking sheet in case the cheese drips on the pan.). Place under broiler until cheese is bubbly and bread is crispy.
Melt 3 T butter in small saucepan. Stir in 3T flour til blended. Pour in one can Campbell's condensed beef broth, stirring well. Heat over med heat until thickened. Season with pepper,onion powder, garlic powder, and Worcestershire sauce or as desired.
Melt butter in heavy pot. Add chopped vegtables, cook untill soft. Wisk in flour and cook 5 minutes. Add broth and mix well. Bring just under a boil. Add remaing ingredients (minus Ditalini) reduce heat and simmer 25 minutes. Add Ditalini and continue to simmer for 20 minutes or until pasta is cooked through.
In a medium saucepan, combine sugar, cornstarch, lemon peel, butter, lemon juice, milk, and egg yolks. Cook over medium heat, stirring constantly, until thick. Cover and cool. Fold in sour cream; pour into baked pie shell. Chill in the refrigerator at least 2 hours. Top with whipped cream and lemon slice curls.
Preheat grill to medium-high. Pulse chicken, apple and onion in a food processor until coarsely ground. Shape into four patties, season with salt and pepper, then lightly coat both sides of patties with nonstick spray. Grill burgers 4 minutes per side.
Spread and flatten 1 pkg. rolls into the bottom of a 9" x13" baking pan. Making one layer of each,layer the ham,Swiss, salami,provolone and pepperoni over the crescent roll bottom. Spread well-drained red peppers over the top of the cold cuts. Beat the eggs and grated cheese together and pour over the top of the red peppers. Open second pkg. of rolls and spread over the top, pressing seams of the triangles together. Cover with foil. Bake at 350° for 25 minutes. Remove foil and bake another 15 minutes or until golden brown. Cool 10 minutes before cutting.
combine cayenne, sugar, salt,pepper,& paprika in a medium bowl. Add pork and toss to coat. Cover& refrigerate for 15 minutes, or overnight. Heat oil in a large nonstick skillet over high heat. Add pepper& onion mix& cook, stirring occasionally, until vegetables are soft, 5 to 7 minutes. Add the spice rub pork and cook, stirring, about 3 to 7 minutes. Serve hot.
Preheat oven to 350. Prepare the brownie mix according to package instructions using the oil, water, and egg. (Use whatever proportions your brownie mix calls for, that's just what mine called for!). Pour into a greased 9" springform pan and bake for 20 minutes. Allow to cool 10 minutes. Meanwhile, melt the caramels and combine with the evaporated milk. Pour this mixture over the brownie crust and sprinkle with the pecans. Combine cream cheese and sugar, mixing well. Add eggs, mixing by hand or on low speed until combined. Stir in melted chocolate. Pour into pan over pecans and bake 35-40 minutes or until center is set. Cool 10 minutes on a wire rack, then run knife along edge to loosen but do not remove sides of pan. Allow to cool completely, then chill overnight in fridge. Remove from pan just before serving.
lightly grease cooker insert; layer and alternate potato slices and onion in prepared cooker. In a blender or food processor, combine celery leaves, parsley, butter, flour, salt, pepper, evaporated milk and cheddar cheese. Process for 1 minute or until mixture is smooth. Pour over potatoes and onions, sprinkle with paprika. Cover and cook on LOW for 6- 8 hours or on HIGH for 3- 4 hours, until potatoes are tender and heated through.
Cut each pita bread in 8 slices. Put slices on a baking sheet and cook under the preheated grill 1 to 2 minutes or until crispy. In a large bowl, with a whisk, mix lemon juice, oil, cumin, salt and cayenne pepper. Add chickpeas, tomatoes, cucumber, bell pepper, green onions, nuts and mint. Stir. Put 2 lettuce leaves on each bowl (4 bowls) and distribute chickpea salad. Sprinkle with feta cheese. Serve with pita slices.
Preheat oven to 350 degrees. Take two sticks of butter room temperature, brown sugar, regular sugar and mix in a bowl. Add two eggs and 1 pack of vanilla pudding(dry pudding), and vanilla extract to your butter/sugary mix. In a separate bowl combine flour with baking soda, and salt with a whisk. Combine bowl of wet ingredients to dry ingredients. After combined add desired chips/m&m's/nuts/etc. Take regular eating spoon and scoop dough and plop onto greased cookie sheet. Fill cookie sheet. Bake for 7 minutes, then rotate your cookie sheet around in the oven. Cook for 3 min and 30 seconds. NOTE: I have a very strong oven so its always best to start little and add time rather than burning your cookies! . Dairy Free friends! Use a dairy free package of pudding. Recommend "Simply Delish Natural" vanilla pudding mix! .
Combine chopped veg. and chill. Boil pasta in water with a small amount of cooking oil. Drain well, and rinse with cold water. Drain again and pour into a large mixing bowl. Mix the dressing ingredients together. Stir the vegetables and dressing into the drained pasta. Chill, stir again before serving.
Place chicken breasts in large ziplock bag and pound a little to tenderize, but not necessarily to flatten out. Then put in a fresh ziplock bag that you're sure has no holes in it. Place that in a large bowl. Place first four ingredients in a bowl and whisk till blended. Pour over chicken, zip bag shut and place in refrigerator for about 2 hours. Pour off marinade into a small saucepan and boil it to use as a sauce. If you boil it, it's OK to consume even though it had raw chicken in it. Grill chicken on outdoor grill or indoor broiler till done. Pour marinade sauce over it. If you want to make your own Greek Seasoning Blend, here's how: 2 tsp salt. 2 tsp dried oregano. 1 1/2 tsp onion powder. 1 1/2 tsp garlic powder. 1 tsp cornstarch. 1 tsp pepper. 1 tsp beef boullion granules. 1 tsp dried parsley flakes. 1/2 tsp ground cinnamon. 1/2 tsp ground nutmeg. Mix well and store in airtight container.
Adjust oven rack to middle position; heat oven to 375 degrees. Cook sausage in Dutch oven over medium heat until lightly browned, 4 to 6 minutes. Using slotted spoon, transfer sausage to paper towel-lined plate; set aside. Add onion and pepper and cook, stirring occasionally, until well-browned, 12 to 14 minutes. Add garlic and cook until fragrant, about 30 seconds. Add chicken broth and water; cover and bring to boil. Remove pan from heat, stir in rice and salt. Cover pot with lid and bake rice until tender, 65 to 70 minutes. Remove pan from oven; uncover and discard foil. Fluff rice with dinner fork, stir in corn and reserved sausage, then replace lid. Let rice stand 5 minutes. Stir in basil and black pepper; serve, passing lemon wedges separately.
Preheat oven to 350°F. Line an 8x4" loaf pan with foil and cooking spray. Set aside. Add all ingredients (except toppings) to a blender, and blend until smooth. Pour batter into loaf pan. Sprinkle pumpkin seeds and oats on top of the loaf. Bake 25 minutes, until a toothpick inserted comes out clean. Allow the loaf to cool completely before enjoying. Store in an airtight container in the fridge for 4-5 days.
Cook noodles in medium saucepan of boiling slated water until al dente. Drain well, reserving 4 tablespoons cooking liquid. Melt butter in same saucepan over medium heat. Add noodles, green onions and poppy seeds. Toss until pasta is well coated, adding reserved cooking liquid by tablespoonfuls to moisten if noodles seem dry. Season to taste with salt and pepper and serve.
Mix together water, the elderflower, lemon- and orangejuice and let sit for 12 hours (best overnight). Strain into a pot (best through a close-mesh sieve) and mix with jam sugar. Bring mixture to a boil and transfer to sterile jam jars.
Combine all ingredients except corn and beans in 3-quart casserole. Cover. Microwave at high 10 minutes. Remove marrow from bone, return marrow to soup. Discard bone. Reduce power to 50%. Microwave, covered, 50 minutes, stirring 2 or 3 times. Add corn and green beans. Microwave at 50% 10 to 20 minutes, or until meat and vegetables are tender.
Chop or grind cranberries, orange (with rind) and apple (with peel). Make sure you do this in such a way as to conserve all of the juice. You can use a food processor or one of the old metal food grinders that clamp to your table - mine drips horribly, but if you have kids helping, it's lots of fun for them to turn the crank and hear the cranberries pop. You could of course chop it all by hand with a knife, but you'll want to chop everything very finely. Place fruits and their juices in a serving dish/bowl that will hold 8-10 cups. Add diced celery, nuts and crushed pineapple with juice. Dissolve jello in recommended amount of boiling water (2 cups), and add to the fruit/nut mixture. Depending on how juicy your fruit is, you may not need to add any cold water to the mixture. If you think it will need it, don't add more than 1 cup. Depending on the tartness of your fruits, you may or may not want to add some sugar, perhaps 1/2 cup. (I just taste it before putting it in the fridge to set and add sugar if it seems too tart.). Refrigerate for several hours till set(overnight is good).
Heat oven to 350°F. Combine sugar and butter in a large bowl. Beat at medium speed until creamy. Add drained pineapple and vanilla; continue beating until well mixed. Reduce mixer speed to low; add flour and baking powder. Beat until well mixed. By hand, stir in nuts and 1/4 cup of the coconut. Place remaining coconut in a small bowl. Shape dough into 1-inch balls; dip tops in coconut and place onto ungreased cookie sheets. Bake 12-15 minutes or until set. Let cool for 2 minutes before removing from cookie sheets.
Combine evaporated milk, sugar, butter and corn syrup, in a medium, heavy-duty saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat to low. Cook, stirring constantly, for 3 minutes. Remove from heat. Stir in chocolate morsels and vanilla extract until thickened and smooth. Serve over ice cream or cake. Store leftover sauce in refrigerator. Reheat before serving. If needed, add water to thin to desired consistency.
Heat oven to 350 ° F. Season the beef with 1 teaspoon salt and 1/2 teaspoon pepper and place in a large roasting pan. In a bowl, combine the tomatoes, garlic, thyme, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Scatter the tomato mixture around the meat and roast to the desired doneness, about 1 hour for medium-rare (internal temperature 125° F). Transfer the beef to a cutting board and let rest at least 10 minutes before slicing. Divide among individual plates and serve with the tomatoes and garlic.
Combine the buttermilk and yogurt in the blender. Add the mango, lime juice, fresh and ground gingers. With the blender running, add the ice cubes one at a time until the desired consistency is reached.