HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook potatoes and 1 teaspoon (or to taste) of salt in boiling water to cover for 10 minutes or until potatoes are tender. Drain and rinse with cold water; set aside. Cook beans and 1 teaspoon (or to taste) of salt in boiling water to cover for 3-4 minutes or until crisp-tender. Take pan from heat and plunge into icewater (to stop the cooking process). Drain the beans and set aside. Fry bacon in a big skillet until crisp; transfer bacon to a paper-towel lined plate to drain; pour out all but 2 tablespoons of bacon grease; crumble bacon and set side. Saute onion in hot bacon drippings until crisp-tender. Add in remaining salt, vinegar, and remaining ingredients; stir to combine. Add in the potatoes, green beans; cook, stirring occasionally until well heated. Sprinkel bacon crumbles over the top.
Hard boil 8 eggs, peel, set aside. In a large bowl, place the potatoes. Pat the potatoes with several paper towels, to remove excess moisture. Add sausage and 1 egg. Mix, until well combined. Divide the potato-sausage mixture into 8 balls. After you form each ball, place them on a plate and place them in the refrigerator. Remove 1 ball at a time, from the refrigerator. Using your hands, flatten the potato-sausage mixture, place hard boiled egg on top and pat the potato-sausage mixture around the egg, making certain it is completely covered. Try to keep the potato-sausage mixture an even thickness as you form a layer around each hard boiled egg. Repeat, until the remaining 7 eggs are done. In a small bowl, whisk the 2 remaining eggs until frothy. In a shallow dish, place corn flake crumbs. Take one wrapped egg, and roll it in the beaten eggs to coat and cover completely. Using a large spoon, take the egg out of the egg wash, and place it in the corn flake crumbs. Gently roll each egg in the corn flake crumbs to completely coat. Put each egg back on the plate with the other eggs, until they are all coated with egg wash and corn flake crumbs. Once you have them all coated, repeat the process, until you have two layers of crumbs. Put the crumb-coated eggs back into the refrigerator, until you are ready to cook them. Heat oil in a deep frying pan to 375 degrees. Carefully place 4 eggs, one at a time, into the hot oil and leave them alone for 3 to 4 minutes. Using a pair of tongs, turn the eggs until you have cooked all of the sausage on each egg, approximately 3 to 4 minutes between each turn. When done the eggs should be a nice dark brown. Remove from oil, place on paper towel to drain. Repeat with the remaining eggs. Allow to cool, for 8 minutes, then cut each in half.
Heat oven to 375°. Combine breadcrumbs, cheese, parsley, pepper and salt in a shallow bowl. Combine butter and garlic in a 9in pie pan. Dip 1 chicken breast at a time into butter mixture; place into breadcrumb mixture, turning to coat evenly. Place chicken breasts into ungreased 13x9 baking pan. Drizzle with any remaining butter mixture. Bake for 25-35 minutes or until chicken is lightly browned and juices run clear when pierced with a fork.
Make a strong brew of 8 cups of coffee. take the lid off your brewer or if you use a coffee press like me, put the coffee in something large enough and with the ability to pour like a juice jug. combine cinnamon, ginger, allspice, nutmeg and pumpkin puree and put it in the coffee. add the sugars according to your preference. add a dash of salt. take a little bit out to ensure it is how you will like it, add more of the 4 spices in equal portions or sugar. top with whipped cream and nutmeg (optional).
Bring all ingredients almost to a boil, let simmer gently for about 15 minutes. Strain through fine mesh into thermos, or back into pan. Serve hot.
Mix dry Jello with boiling water with a whisk to dissolved and stir in cold water. Let set in fridge till syrupy (can speed this up by setting bowl in another bowl filled with ice water for about 20 minutes). Add the diced apples, celery, and nuts. Pour into a glass dish (can be a bowl, 7x11, oval dish- a 9x13 is makes the squares too thin).
In a large bowl, mix together vanilla pudding mix, cream cheese, pumpkin and pumpkin pie spice. Fold in the thawed whipped topping. Chill in the refrigerator until serving. Serve with ginger snaps, vanilla wafers and/or cinnamon graham crackers.
Preheat oven to 350 degrees. Saute onion, bell pepper and garlic in a little oil over medium heat until translucent, about 3-5 minutes. Set aside to cool. Put all ingredients except milk in a large bowl. Stir to combine with one hand while you add milk with the other* until all ingredients are uniformly mixed. Do not squish the ingredients together, this may make the meatloaf tough and dense. Form into a loaf placed in baking dish. Stir together topping ingredients and brush on meatloaf. Bake 1 hours and 15 minute at 350 degrees. Let rest 3-5 minutes before slicing. *not sure if this is totally necessary, it's just what I did and I liked my texture, if it is too difficult just add all ingredients at once.
Pound chicken to 1/2 -in. thickness. Pour buttermilk into a large resealable plastic bag; add chicken. seal bag and turn to coat; refrigerate for 8 hours or overnight. In a shall bowl, combine the biscuit mix, cornmeal, paprika,salt,poultry seasoning, garlic powder,pepper and cayenne. Remove chicken one piece at a time,allowing excess buttermilk to drain off. Discard buttermilk. Coat chicken with cornmeal mixture; place in a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray. Bake,uncovered. at 400F for 12 minutes. Turn chicken. Bake 8-12 minutes longer or until juices run clear and coasting is lightly browned. Serve on rolls with lettuce and tomato.
Set oven to 350 degrees F. In a large bowl, mix together the flour with sugar, baking powder and salt until combined. Add in the shortening cream or milk, vanilla and eggs; beat on medium speed of an electric mixer scraping the bowl constantly until just blended (the batter will be thick, if desired you may add in a few more tablespoons cream or milk). Pour into paper-lined regular size muffin tins filling under just three-quarters full. Bake for 20-22 minutes or until the cupcakes test done (do not overbake as they will be dry). Immediately remove from pans. Cool completely before frosting. *Note* if desired 1-1/2 tsp almond extract may be used instead of vanilla, for a almond flavor.
Combine all ingredients (except feta cheese) in a gallon sized ziploc bag. Marinate in fridge for 6 hours, turning 2-3 times. Preheat oven to 350 degrees Pour bag contents into a 13 x 9 x 2 inch baking dish. Cook uncovered, spooning juices over chicken occasionally, for about 30 minutes. Remove pan from oven, garnish with lemon slices and crumbled feta. I serve this over white rice with pan juices and a final dash of black pepper.
Add rum,cointreau,vermouths and lemon juice to a cocktail shaker. Shake thoroughly and pour in to a 3 oz cocktail glass garnish with a marachino cherry and serve.
Combine whipping cream and 3 cups chicken stock in a large saucepan; bring to a boil. Gradually stir in grits. Cook over medium heat until mixture returns to a boil; cover, reduce heat, and simmer, stirring occasionally, 25 minutes, or until creamy. While grits cook, pour remaining 1 cup chicken stock into a large skillet; add greens. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until greens are tender and stock is absorbed. Add butter, cheese, and pepper to the grits, stirring well. Stir in cooked greens. Cook 1 minute or until grits and greens are thoroughly heated and the cheese is melted. Sprinkle with crumbled bacon, and serve immediately.
Fry the onion and garlic until golden. Stir in the spices and tomato puree and fry for two minutes. Add lentils and stock. Simmer for 25 - 30 mins, or until cooked. Puree a little bit if you want.
Add the cheese, butter, mustard, and garlic to food processor. Blend until thick, smooth and spreadable. Spread the cheese mixture over 1 side of each bread slice. Arrange the turkey slices over the cheese mixture on half of the bread slices. Top with the remaining bread slices and press gently. Cut the sandwiches in half. Heat 3 tablespoons of oil in a heavy skillet over medium-low heat. Cook half of the sandwiches until golden brown , about 4 minutes per side. Transfer to serving platter and tent with foil to keep them warm. Repeat with remaining 3 tablespoons of oil and sandwiches. Serve immediately.
MethodIn a cocktail shaker, stir together the sugar with the lime juice until the sugar is dissolved. Then add brandy and cubed ice and shake hard. Strain into two martini glasses.
Place all ingredients in a blender and blend until smooth. Pour into 2 serving glasses and serve.
In a cup mix together the water, tomato paste and wine, set aside. In a large skillet, cooked diced bacon until crisp, drain and transfer to a bowl. In the same skillet with the bacon drippings, saute the diced onions until tender, mix in garlic during the last couple of minutes and transfer to the bowl with bacon. Discard bacon grease and cook ground beef until no longer pink, drain and add in tomato soup, tomato paste mixture, onions, bacon, and stir until combined, season with salt and pepper, reduce heat and simmer while pasta cooks, stirring occasionally. Cook pasta according to package directions and save 1 cup of pasta water before draining. Add drained pasta to skillet and stir to combine, add pasta water as needed if mix is dry. Top with cheese, cover and cook until the cheese is melted.
Remove peel and pith from oranges and cut into large pieces. In a saucepan over medium heat, combine oranges, cranberries, sugar, water and ground ginger. Cook, stirring frequently for 15 minutes. Remove from heat and stir in lemon and lime juices. Cover and chill thoroughly before serving. Ideally made the day before you plan to serve.
Combine melted butter and prepared mustard. Stir until mustard is blended into the butter. Unwrap package of rolls; carefully separate dough into 8 pieces. Brush each piece with some of butter and mustard mixture. Place 1 Smokie on each dough piece; roll dough around sausage, being sure to start rolling on wide end of dough. Place rolled sausage on ungreased baking sheet, placing exposed seam on the bottom. Brush tops of dough with remaining butter and mustard mixture. Bake in preheated oven at 350° for 15 minutes.
mix margarine ans sugar together. Add milk and yeast, mix. Add egg and oil, mix. Add remaining ingredients dough ingredients. Mix until all lumps are gone. Mix cinnamon and sugar together. Roll out to 13" X 13" between two sheets of plastic wrap. Sprinkle with cinnamon sugar mixture. Use bottom layer of plastic wrap to assist in rolling dough. Cut into 8 pieces. Place in ungreased pie plate. Bake at 350 for 20 minutes. Glaze if desired.
Preheat oven to 400°F. Bake the pie crust according to your package's directions. I usually prick the bottom and sides of the crust all over with a fork and bake it for 10 minutes, or until it becomes slightly golden. Remove, and set aside. Brown the sausage for about 5 minutes in a large pan over medium-high heat. Add the onion and mushrooms and cook for a further 5 minutes, or until the sausage is cooked and the onions are soft and translucent. Drain of any excess fat. (You can add salt & pepper at this point depending on how salty/spicy your sausage is- I usually don't). Sprinkle the mozzarella and parmesan on the bottom of your pie crust. Top the cheese with the sausage mixture, and spread it out evenly. Next, spread the pizza sauce over the top, making sure the filling is completely covered. Finally, you can sprinkle the Italian seasoning and grated cheese on top, if you wish. Bake for 30 minutes. Let cool for at least 5 minutes before serving.
Grind peanuts, sesame seeds, and pecans together. Place in a bowl and set aside. In a medium pot boil syrup, sugar and butter until a test drop into water forms a ball (like soft caramel). Add the ground ingredients peanuts, sesame seeds, pecans and the coconut to the syrup mixture. Mix well and then pour onto wax paper. Let cool. Cut into squares or JUST PULL it apart. Place into a air tight container.
In a saute pan, mix the oil, garlic, zest and herbs. Heat the pan to medium-high. Cook until the mixture becomes aromatic, (less than a minute). Add the shrimp. Cook until the shrimp become pink, 3-4 minutes, tossing to blend the shrimp and herb mixture. Remove shrimp and set aside. Wipe out the pan with a paper towel and return to the stovetop. Add Limoncello to the pan and cook over medium-high heat until it is reduced in half. Remove from heat and whisk in the butter and cream. Pour over the shrimp.
1. To Make the Cupcakes: Preheat oven to 350 degrees F. Line 24 cupcake cups with liners. Bring the Guinness and butter to a simmer in a heavy, medium saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly. 2. Whisk the flour, sugar, baking soda and salt in a large bowl to combine. Using an electric mixer, beat the eggs and sour cream on medium speed until combined. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low, add the flour mixture and beat briefly. Using a rubber spatula, fold the batter until completely combined. Divide the batter among the cupcake liners. Bake until a thin knife inserted into the center comes out clean, about 17 minutes. Cool the cupcakes on a rack. 3. To Make the Whiskey Ganache Filling: Finely chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then, using a rubber spatula, stir it from the center outward until smooth. Add the butter and whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped. 4. To Fill the Cupcakes: Using a 1-inch round cookie cutter (or the bottom of a large decorating tip), cut the centers out of the cooled cupcakes, going about two-thirds of the way down. Transfer the ganache to a piping back with a wide tip and fill the holes in each cupcake to the top. 5. To Make the Baileys Frosting: Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated. Add the Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy. 6. Using your favorite decorating tip, or an offset spatula, frost the cupcakes and decorate with sprinkles, if desired. Store the cupcakes in an airtight container.
Combine sugar, water, Sweet-n-low egg whites and cream of tartar in top of a double boiler and beat at high speed for 1 minute. Set over simmering water in the bottom of the double boiler. Continue to beat at high speed for 4-5 minutes or until soft peaks form. Remove from heat. Add vanilla to frosting and continue to beat at high speed 1-2 minutes or until thick enough to spread on a cooled cake or cupcakes.
In a small bowl, combine the cream cheese, hot pepper sauce and salad dressing. Stir in chicken. Spread into an ungreased 11-in. x 7-in. baking dish. Sprinkle with cheddar cheese. Bake, uncovered, at 350° for 20-22 minutes or until heated through. Sprinkle with green onions if desired. Serve with chips.
Cut meat into 2-rib portions; season with salt and pepper. Place ribs, meaty side down, in a large, shallow roasting pan. Bake in 450 degree oven for 30 minutes. Drain off fat. Turn meaty side up. Reduce heat to 350 degrees and bake 30 minutes more. Meanwhile, drain pineapple, reserving 1/3 cup syrup. In saucepan combine brown sugar, cornstarch, and salt. Blend in the reserved syrup, cold water, vinegar, and soy sauce. Cook and stir until thickened and bubbly. Stir in green pepper and pineapple chunks. Cover, cook 5 minutes. Drain fat from ribs and spoon sauce atop. Bake ribs for 15 more minutes.
For some reason it won't let me add a ingredient. You can also add a 4 ounce can green chiles, chopped in with the tomatoes. Heat the olive oil in a skillet over medium heat. Sprinkle pork on all sides with salt, pepper, and garlic powder, and lightly coat with cornstarch. Place pork in the skillet and cook until lightly browned but not done. Transfer to a slow cooker. Place potatoes, green bell pepper, red bell pepper, onion, and corn in the slow cooker. In a bowl, mix the tomatoes, cream of mushroom soup, milk, broth, and chiles, cumin and Italian seasoning. Pour into the slow cooker. Cover, and cook 1 hour on High. Reduce heat to Low, and continue cooking at least 1 hour. This can also be cooked on the stove top. Add all together, bring to a boil and then simmer for 3 hours stirring occasionally. Cook time varies on method used. Check meat to make sure it is done.
Soak the bread into the milk until it absorbs, then squeeze the excess milk out of the bread and put this bread mixture to the side. Beat the egg. In another bowl combine the ground beef, onion soup mix, egg, bread mixture, ketchup, steak sauce and salt and pepper (if desired) until well combined. Add shredded cheese and mix in until well combined. Form the beef mixture into patties. You can make the patties as big or small as you like. Put the patties on the grill for about 3 minutes per side for medium rare or until desired doneness. (Note: if desired, you can add a slice of cheese on top during the last 2 minutes of grilling so that it melts onto the burger). Enjoy!
In mixing bowl, whisk together egg yolks and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking on medium high, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit. Once you reach that point you can turn the mixer speed down a touch and increase the oil flow to a constant, thin stream. Once half of the oil is in add the rest of the lemon juice mixture. Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.
Put the black beans into an airtight glass container. In a small bowl, mix together the remaining ingredients. Transfer to a small air tight container. Include the following directions with the container of beans and spices: Soak the beans in water to cover, overnight in a large soup pot. Drain the beans and set aside. In a large soup pot, heat 2 tablespoons oil. Add in 1 medium chopped onion and 1/2 pound sliced polish sausage; saute over medium-high heat until onion is translucent. Add in the beans and spice mixture; stir. Add in 8 cups water; bring to a boil. Lower heat and simmer, partially covered, for 2 hours or until beans are tender. Season to taste with salt and pepper.
Heat coconut oil in large skillet set over medium heat; cook Cauliettes, garlic, cumin, paprika, coriander, salt, cinnamon and pepper for about 5 minutes or until well coated and Cauliettes start to soften. Stir in water; cook for 3 to 5 minutes or until no liquid remains and Cauliettes are tender. Stir in lemon juice. Remove from heat and let cool completely. Toss together cooled Cauliettes, chickpeas, red pepper, red onion, orange juice, apricots, almonds and 2 tbsp cilantro. Cover and refrigerate for about 30 minutes or until chilled. Sprinkle with remaining cilantro, pomegranate seeds and mint.
Mash the cloves of garlic with salt and transfer to a food processor along with all the other ingredients; process until smooth. Roll into a 6-inch log in a sheet of plastic wrap twisting the ends closed (if you find that the butter is too soft to roll, place in the fridge until it is a bit firmer but still soft enough to shape into a log). Chill at least 6 hours to blend flavors before using (overnight is even better).
In a large bowl, combine the rolled oats, orange juice, milk, sugar, honey, yogurt, vanilla essence and sultanas. Mix well, cover, and either refrigerate or leave in a cool place overnight. The next morning, whip the cream, and fold it through the muesli with the slivered almonds (and grated apple if desired). If the consistency is firmer than you prefer, add more milk or cream to taste. Sprinkle with cinnamon or nutmeg (optional). Serve with fresh fruit.
Preheat oven to 375°F. In a large mixing bowl, beat together Crisco, sugar, brown sugar, eggs, water, vanilla and butter-flavored extract until well mixed. Add the flour, baking soda and salt to the mixing bowl and mix well. Cover and refrigerate dough for 30 minutes. Roll dough into 1 inch balls; slightly flatten and place on ungreased cookie sheet. Place in preheated oven and bake for 8-10 minutes or until light brown.
Peel, seed and mash the avocado in a bowl. Add all the other ingredients. Serve right away, or refrigerate for a few hours after sprinking with some extra lime juice, then pressing plastic wrap onto the surface (keeps mixture from turning brown). Serve with tortilla chips.
Almond Crumbed Chicken Schnitzel - coat chicken in flour, dip in egg and roll in breadcrumbs combined with the almonds, pressing firmly. Pour extra light olive oil into a frypan until 1 cm in depth. Heat oil and cook chicken for 3 to 4 minutes on each side until golden brown and cooked through, reducing heat if necessary and then drain on absorbent paper and serve with avocado salad. Avocado Salad - shake extra light olive oil, lime rind, juice and sweet chilli sauce in a jar to make a dressing and season to taste. Toss rocket, capsicum, cucumber and half the dressing together and arrange on a serving plate. Coat avocado in remaining dressing and arrange on top of salad and serve immediately with schnitzel.
Place rice and carrots in a saucepan with the water and cover. Simmeruntil the water is absorbed-about 30 to 40 minutes. When cool, puree in blender or food processor until smooth. Refrigerate, or freeze leftovers in ice cube tray.
Mix together salt and flour. Add enough water to make a very stiff dough and flatten until dough is about half an inch thick. Cut dough into 4 inch circles (or use a cookie cutter to make life easier). Punch holes in the middle of each circle with a fork. Bake at 250 degrees for 2-3 hours. Try to eat.
In a large bowl, whisk together 2 cups apple cider, salt, thyme and rosemary. Add turkey breast and enough water to cover the bird. Cover and let brine in the refrigerator 2 hours. Preheat oven to 425 degrees F. For the glaze: In a small saucepan, saute onions in oil until softened. Add peaches, honey, Worcestershire sauce, brown sugar, rosemary and remaining 2 tablespoons apple cider. Bring to a boil. Lower to a simmer and cook until peaches break down and glaze thickens, about 12 minutes. Remove turkey from brine and throughly pat dry with paper towels. Brush with oil and season with pepper. Place turkey in a roasting pan. Cook 15 minutes or until skin begins to turn golden. Reduce the oven temperature to 350 degrees F. Brush the top generously with the glaze, continue cooking until an instant-read thermometer inserted in the thickest part of the breast reaches an internal temperature of 165 degrees F, about 45 minutes. Let the turkey rest at least 10 minutes.
Bring medium saucepan of water to boiling and add noodles. Cook according to package directions. Drain. Brown meat in skillet, drain and add taco seasonings according to pkg. direction. Combine all ingredients, except the chips in large saucepan and heat on medium/high until cheese is melted, stirring occasionally. Serve with chips.
Mash sweet potatoes well. In a large bowl combine and mix well pumpkin, sweet potatoes, milk, eggs, spices, vanilla, sugars, and syrup. Mix until thick ,creamy and well combined. Pour into pie crusts. Place on a cookie sheet. Bake in a preheated 425°F oven for 15 minutes. Then lower temperature to 350°F and bake for 45 minutes longer. Remove from oven cool completely. Serve with Cool-Whip, ice cream, and/or whip cream. Enjoy!
Mix ingredients in blender or food processor, until smooth. Serve with tortilla chips, or as a salad dressing.