HumbleIntelligence/food-ner-1-Million huggingface dataset:
Clean potatoes. I leave the skin on but you can peel if you prefer. They need to be either par-boiled so they're just barely fork tender, or you can nuke them like baked potatoes in the microwave. Leftover potatoes would work great here. Once pre-cooked and cool enough to handle slice into thin hash brown rounds, or dice if you prefer. While potatoes are precooking, fry bacon (or whatever meat your using)in a 12" non-stick frying pan that is oven-safe. Remove meat from pan and crumble or cut into bite size pieces. Drain bacon fat from pan, reserve approx 1 TBS. Dice onions, bell peppers and add to pan with bacon fat. Saute until tender remove from pan and add to bacon pieces, allow to cool. Add sliced potatoes to same frying pan and cook on high until they brown on both sides. Feel free to add some salt and pepper at this point and a little butter or olive oil if necessary to aid in browning. Pre-heat oven broiler. While potatoes brown, mix together eggs, milk, flour, cheese, chives, salt, pepper and cooked meat and veggie. I mix them in a 4 cup measure so it's easier to pour. (But don't pour yet!). When potatoes are brown enough spread them into an even layer over the bottom of the pan, reduce heat to medium. Ok, now pour your egg mixture over the potato layer. Make sure it spreads over the whole pan and poke it around a little to spread the meat and veggies evenly if necessary. Cook 3-5 minute or until eggs begin to puff and set slightly in the middle. If you are a cheese loving fool I do believe you could add more on top at this point. Remove pan from stovetop and place under broiler. Keep an eye on it, you'll want to pull the eggs out as soon as they brown on top, and the extra cheese (if you have it) has melted. Remove eggs from oven, slide out of pan onto a large cutting board. My eggs, probably due to the bacon grease, always slide out easily and in fact you should take care they don't fly right out of the pan while you're shifting it around. Cut into slices like a pie and serve hot. Don't be depressed if your eggs deflate, this is normal and doesn't affect the flavour. There are as many variations to this recipe as there are ingredients in your cupboard so experiment and enjoy!
Sift flours, salt, sugar and dry milk. Add to bread machine with liquids first then flour mixture- yeast should be last. Set on light/med setting. Often I will set just on dough setting and knead and raise last time to bake in my own oven at 375 degree oven for about 25-30 minutes.
In a medium saucepan add chicken stock, brown sugar, 2 tablespoons sea salt, 1 tablespoon cracked black pepper, a pinch of nutmeg, and almond extract. Stir mixture and bring to a boil. Meanwhile, peel sweet potatoes and cut into medium-sized cubes. Add to the chicken stock and cook for 15 to 20 minutes until soft. Once potatoes are soft, place potatoes in a food processor. Reserve the liquid and set aside. Add heavy cream and lemon juice and blend until smooth. If too dry, add reserved potato liquid. Season with salt and pepper, to taste, and serve.
Grill the hot dogs until they are heated through, turning occasionally. Assemble The hot dog starting with the toasted bun and adding the shredded Lettuce. Next add the onions and tomatoes. Place the hot dog on top of the onions and tomatoes. Drizzle with 1 Tablespoon of the ranch dressing and top with crumbled bacon.
Saute the chopped bacon and onion for about 10 minutes over medium heat. Add salt and peppered cod to pan, moving the bacon and onion mixture around the fillets, reduce heat a little and turn the cod over in about 5 minutes. Continue to cook the cod until it flakes easy. Remove the cod, bacon, onions to a warm serving dish, and set aside, covering the fillets. Reduce the heat to low and add flour and butter, stirring to brown the flour. Add the milk and stir until it makes a thick brown gravy. Ladle gravy over fillets and bacon, onion mixture. Potatoes or rice go well with this dish. Have the fishmonger cut the blood line from the fish-and I use an applewood smoked thick bacon.
Peel and core the pineapple. Cut part of the flesh into 12 (1-inch) cubes and reserve. Coarsely chop the rest of the pineapple and place in a blender. Add the orange juice and ginger. Puree. Pour into a bowl or shallow baking dish. Cut the Marlin into 16 cubes. Add to the pineapple mixture, toss to coat, cover and allow to marinate in the refrigerator for 1 hour. For each serving, alternate four Marlin cubes and three pineapple cubes on an 8-inch skewer. Reserve the marinade. Place the skewers on a lightly oiled broiler pan. Broil about 4 inches from the heat for 4 to 5 minutes, turning three times to evenly broil all sides. Sauce. Place the reserved marinade in a 1-quart saucepan. Bring to a light boil. Pour into a bowl. Whisk in the mayonnaise until smooth. Serve with the kabobs.
RAVIOLI DOUGH. Blend the olive oil flour, eggs and salt. Knead the dough until hard. Cover with damp towel until ready to roll out. RAVIOLI FILLING. Mix all ingredients together. Combining the DOUGH AND FILLING. Roll dough out to about 1/8th inch thick. Use the cookie cutter to cut the dough in to small pieces. Put a small ball of meat blend in the middle of the pieces. Fold over edges and crimp with fork. Boil for 20 minutes. To freeze the extra ravioli do not cook them roll the extras in flour and place in a ziplock bag will last for a couple of months.
preheat oven to 350. In a large skillet brown ground beef and sausage. Salt and pepper to taste. Add about 2 teaspoons Italian seasoning. Drain grease from meat and add spaghetti sauce. Heat until warm. Open hot dogs buns and line the bottoms of them with pepperoni slices. Add cheddar cheese on top of pepperoni. Scoop meat and sauce mix into buns. Top with mozzarella cheese and line on baking sheet. Put in oven until hot.
In heavy saucepan, combine marshmallows, butterscotch chips, peanut butter, and butter. Cook and stir on medium-high heat until melted. Remove from heat. Stir in Cheerios, raisins, and coconut. Drop by bite size pieces onto wax paper. Let stand for 10 minutes.
Beat cream cheese till light and fluffy; add 2 tablespoons milk, mixing until lump free. Add remaining milk, mixing well. Stir in the pudding mix; beat on low for 2 minutes. Slice bananas and layer on the bottom of the pie shell. Pour pudding mixture over bananas. Chill 1 hour. Whip cream until stiff peaks form, mixing in the powdered sugar. Spread over pie filling. Dust lightly with nutmeg and refrigerate 1 more hour.
In a double boiler, warm the peanut butter and honey to a smooth consistency. This step can be done in the microwave as well--just heat both ingredients for 70 to 90 seconds. In a mixing bowl, stir together all remaining dry ingredients. Pour in the peanut-butter mixture and stir until completely combined. Spread uniformly into a brownie pan. Slice into 12 to 16 pieces, then wrap each piece in plastic wrap. Refrigerate or freeze before cutting if mixture does not seem to be hard enough. Each Granola Nut Protein Bar costs 25 to 35 cents to make, as opposed to 99 cents and up for store-bought energy bars. On top of that, if you do use organic ingredients, you won't believe the difference!
Seed the cucumbers if you desire, and slice them, no thicker than 1/4". Place in tupperware bowl or other container with a tight-fitting lid. Add the sliced onions. Sprinkle generously with salt and pepper, and add remaining ingredients. Tightly seal the bowl and give it several good shakes to combine all ingredients. Refrigerate, minimum one hour (because I usually can't wait any longer), to overnight. Enjoy!
Beat the egg whites till soft peaks form.gradually add sugar and baking powder.and beat till stiff peaks form. fold in nuts and cracker crumbs. Bake in 9" buttered pan 45 minutes at 300*. Remove from oven and cool on wire rack in pan. When cooled, top with whipped cream, or whipped dream or Cool Whip.garnish with extra Ritz cracker crumbs and toasted pecans -- .
Grease and line the small roasting tin (or 13" x 11" baking tin) with bake-o-glide. Mix the flour and baking powder together and set aside. Beat the butter and sugar together until light and fluffy. Beat the eggs into the butter and sugar mixture. Add the juice and grated rind of one lemon. Sift the flour/baking powder mixture into the wet ingredients and fold in gently. Spoon the mixture into the prepared tin and gently smooth the top. For the AGA - hang the tin on the bottom set of runners in the roasting oven and put the cold plain shelf in on the second set of runners from the top. Bake for 25 to 30 mins or until cooked. In a normal oven bake at the temperature and time you would normally use for a sponge cake. When I had a gas oven it was gas mark 6 for 20- 25 minutes. I've never had an electric oven, sorry. Leave in the tin for ten minutes after taking out of the oven. Then take out of the tin and leave to cook completely on a wire rack. For the icing - beat the butter until creamy then add the icing sugar a tablespoon at a time. When all the sugar is incorporated add the lemon rind and juice and beat well. Spread the icing over the cake. Eat!
Cream together the butter and sugars. Beat in the egg yolk and extract. Beat in flour, salt and cardamom; blend well. Spread dough in a 10x15"pan. Brush surface with slightly beaten egg white. Sprinkle nuts over top. Bake at 275 degrees for 1 hour. Cool completely and then frost. Melt the butter in a skillet until it browns. Remove from heat and beat in the powdered sugar and vanilla. Add enough milk to thin enough to drizzle over pan of baked cookes. Cut cookies into squares.
In a large saucepan, cover sweet potatoes with water. Boil until tender; drain. Remove the skins from the sweet potatoes and arrange them in a greased 2 quart baking dish. Process the sugar, buttermilk, butter, eggs, amaretto, vanilla, cinnamon, and baking soda in a blender until smooth. Stir in pecans. Spoon pecan mixture over sweet potatoes. Bake at 350 degrees for 30 minutes.
Preheat grill to medium. Mash minced garlic and 3/4 t salt in a small bowl to form a paste, stir in oil. Check the salmon for pin bones and remove if necessary. Measure out a piece of heavy-duty foil (or use a double layer of regular foil) large enough for the salmon fillet. Coat the foil with cooking spray. Place the salmon skin-side down on the foil and spread the garlic mixture over it. Sprinkle with 1/3 C basil. Overlap tomato slices on top and sprinkle with the remaining salt and the pepper. Transfer the salmon on the foil to the grill. Grill until the fish flakes easily, 10-12 minutes. Use two large spatulas to slide the salmon from the foil to a serving platter. Serve the salmon sprinkled with the remaining 1/4 C basil.
In small pan over medium-low heat, cook almonds and sugar, stirring constantly until almonds are coated and sugar is dissolved. Watch carefully as they burn easily. Cool and stir in airtight container. Mix dressing ingredients and chill. Mix lettuces, celery and green onion in large salad bowl. Just before serving, add almonds and oranges, and toss with dressing.
Heat the oven to 350F. Place the shredded sweet potato in a casserole dish. If you like, reserve a handful of shreds to place on top just before baking. This will make a crunchy topping. Brown the beef and onion together in a large skillet. Layer on top of the sweet potato. Evenly layer the broccoli on top of the beef mixture. Pour the egg over all. Top with reserved sweet potato shreds if desired. Bake 45 minutes. Or until cooked through.
For Bread Pudding: Place bread cubes in a greased 1 quart baking dish. In a saucepan, heat next four ingredients (milk, sugar, butter and salt) over low heat until butter melts. In a bowl, beat eggs. Whisk in warm milk mixture. Stir in vanilla. Pour over bread. Place baking dish in a shallow pan of hot water. Bake, uncovered, at 350F for 40-45 minutes or until a knife inserted 1' from edge comes out clean. For Lemon Sauce: Combine sugar, cornstarch and salt in a saucepan, stir in water and lemon peel. Bring to a boil. Cook and stir for 2 minutes. Remove from heat. Stir in butter, lemon juice and food coloring. Serve warm or cold with the pudding. Refrigerate leftovers.
Place mushrooms in a quart size zip lock bag with oil, vinegar and garlic. Marinate for 1 hour, tossing once or twice. Season with salt and pepper to taste. Broil mushrooms for about 4 minutes on each side, stem side down first, then flip. Carefully remove from broiler and top each mushroom with 2 tablespoons hummus, a slice of tomato & 1 tablespoon feta. Return to broiler and broil for 1 minute longer.
Brown beef stew meat in butter. Put onions, garlic, ketchup, worcestershire sauce, brown sugar, salt, paprika, dry mustard, cayenne pepper, 1 1/2 cups water and stew meat into a crock pot. Cover and cook on low for 7 to 8 hours. To thicken goulash, about 1/2 hour before serving mix 2 tablespoons of flour and 1/4 cup water in a bowl. Mix well. Add to crock pot and stir well. Cover, turn heat to high and cook approximately 1/2 hour. Serve over hot buttered egg noodles. Caraway seeds can be added to buttered noodles if desired.
Bring pot of water to boil. Throw in chicken breast, cover and turn off heat, let stand for 10 min or until chicken shreds easily. In a separate Med. sized pot brown garlic in olive oil. Add Crushed Tomato to garlic Add Curry Paste and Oregano. Turn to Med. Heat. Shred chicken and add to Crushed Tomato Mixture. Stir and let sit for 15-20min. Add Sugar and Cinnamon stirring thoroughly. Add Elbow Mac. Allow to cook on Med. for 10-15 more minutes or until noodles are soft.
Grease or spray a 9x13 pan lightly. Line bottom of pan with Club Crackers. Melt margarine in sauce pan then add sugars and graham cracker crumbs and milk. Bring to a boil and boil 5 minutes, stirring constantly. Pour 1/2 of mixture over crackers then put another layer of Club Crackers on top of that. Pour remaining mixture over crackers. Top this with one more layer of crackers. Melt topping ingredients and pour over top layer of crackers. Put in refrigerator and chill overnight. Cut into squares and serve.
In a medium saute pan, heat olive oil over medium heat. Cook the onions, stirring occasionally, until soft and caramelized, about 5-7 minutes.Stir in the curry powder and coriander,cooking for another minute to toast the spices. Drizzle in the honey, tamarind water and lemon juice. Bring to a boil and then take off the heat and set aside to cool completely. In a large bowl combine the lamb, apricots, peaches and rosemary sprigs. Pour the marinade over, folding to coat completely. Cover and marinate, refrigerated, for 4 hours or up to overnight. Soak 8 wooden skewers in warm water for 10 minutes. Remove the marinating lamb mixture from the refrigerator. Thread ingredients onto the skewers alternating between lamb, peach and apricot, repeating for three combinations on each skewer. Heat a large grill pan over medium high heat or preheat an outdoor grill. Grill kebabs for 15-20 minutes, about 3-5 minutes per side. Transfer to a platter, garnish with rosemary sprigs and serve with Basmati Rice with Pistachio Pesto.
Mix the rub ingredients in a small bowl. Massage the mixture all over the roast. Allow the roast to rest at room temperature for 30 minutes before grilling. While your roast is resting, light the charcoal for your grill and soak 2 handfuls of hickory chips in water. You'll need enough charcoal for a medium hot grill , about 350 F to 450°F For a 22 inch Weber, that is about 30-40 briquettes. In addition, you'll need a method of lighting additional coals to add during the cooking process to maintain the temperature of the grill. When the coals are ready, divide them in half and push each half to opposite sides of the grill. You'll cook the roast in the center using indirect heat. You may also place a small pan in the center, between the coals, to catch the drippings. Add water to the pan to prevent the grease from smoking if desired. Drain excess water from hickory chips and place chips directly on charcoal. Grill the pork butt until the meat is very tender but still juicy, about 185 F to 190 F, turning every hour or so. Grilling time will be 5 - 6 hours, so you will need to add additional hot coals to the grill at least once during the process. When done, remove the pork from the grill and cover loosely with foil. Let rest for 30 minutes. Warm 2 cups of your favorite prepared barbecue sauce, or make your own. Pull the pork into shreds using your fingers or two forks. Combine pork in a large bowl with enough sauce to moisten. Mix well and serve on toasted buns topped with your favorite coleslaw.
Heat half the olive oil to medium. Stir in peppers and onions and seasoning (salt, pepper, garlic). Saute for about 12 minutes or until soft. (It is important to do this over medium heat. We are not looking for the onions to caramelize.) While the vegetables are sauteing, in a separate bowl mix together eggs and milk, set aside. (	Now would also be a good time to turn on the broiler.). Add the turkey to the vegetable mixture and heat through. Turn heat up to medium-high and add remaining olive oil. Now we will add the egg mixture and 1/2 of the cheese. Cook on medium-high heat for about 2-3 minutes to set the bottom. Place under broiler for about 4 minutes, or until top begins to brown. Remove from broiler and top with remaining cheese. Allow 2 minutes for the added cheese to melt. Slice into 1/8 slices and enjoy warm.
Place both ingredients in small bowl and mix well. Enjoy your mustardayonnaise on sandwiches, as a dip for fries, chips, whatever.
In large heavy dutch oven combine ground meat, onions, celery and bell pepper. Saute until meat is browned then drain off any excess grease. Add garlic, mushrooms, black olives, tomatoes, cream of mushroom soup, corn, Worchestershire sauce, salt, black pepper, white pepper and cayenne pepper, mixing well. Cover and simmer over low heat about 20 minutes. Add cheddar cheese and mix well. Gently fold in cooked noodles. Pour into slightly buttered 10x14 casserole dish or two 9x9 dishes. Top with your choice of onion rings or crushed Ritz crackers combined with melted butter, if desired. Bake in 350 oven for 30 minutes or until heated through.
Heat cream cheese and tomato soup in sauce pan. Dissolve gelatin in 1/4 cup cold water. Add to soup mix. Let cool then add mayo, shrimp, and green onion. Pour mixture into a pretty molding dish or pan. Chill and serve with tortilla chips.
In a small bowl, combine onion, red wine vinegar, and 1/4 teaspoon salt, stirring to dissolve salt. Let stand at room temperature for 2 hours, stirring occasionally. Meanwhile, preheat oven to 450 degrees F. Season tenderloin on all sides with salt and pepper. Place tenderloin in shallow pan and roast for 20-25 minutes, or until internal temperature reaches 145 degrees F. Remove pork from oven and let rest 3 minutes. Cut pork into thin slices. Drain onion mixture. Arrange bottom halves of rolls on a work surface. Spread with cranberry sauce, and then top with pork and pickled onions, dividing all evenly. Add top halves of rolls and serve.
Preheat oven to 350°F. Beat together in a medium bowl the milk, mayo, sugar, 2 cups flour and garlic, adding 1/2 cup more flour (if necessary) so that dough can be dropped from a spoon and hold its shape. At that point, streak dough with cheese. Drop by spoonful 1 inch apart on a greased baking sheet. Brush a little melted butter on the top of each biscuit and bake for 25-30 minutes, until golden brown. Note: Be careful not to add too much flour or biscuits will be dry and hard.
Preheat oven to 350. Lightly spoon the flour into a dry measuring cup, and level with a knife. Combine the flour, 2/3 cup granulated sugar, salt, and nutmeg in a large bowl; add the buttermilk, lemon rind, lemon juice, butter, and egg yolks, stirring with a whisk until the mixture is smooth. Beat egg whites with a mixer at high speed until foamy. Add 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into the buttermilk mixture; gently fold in remaining egg white mixture. Fold in blackberries. Pour the batter into an 8-inch square baking pan coated with cooking spray. Place in a larger baking pan; add hot water to larger pan to depth of 1 inch. Bake at 350° for 35 minutes or until the cake springs back when touched lightly in center. Sprinkle cake with powdered sugar. Serve warm.
Scrub limes well. Use a peeler to remove only the zest. Set zest aside and juice the limes. Set juice aside. Heat peanut oil in a heavy skillet until shimmering. Add garlic, onion, ginger and lemon grass; cook, stirring, until tender but not beginning to brown. Add goat meat and reduce heat to medium; cook until all sides are brown but the interior is not cooked. Add lime zests, sweet potatoes, chayotes, coconut, rum and stock/water. Simmer 45 minutes. Add water as needed but take care towards the end of the cooking time, as the final result should be stew rather than soup. You may also use a little more rum, but take care to taste first. Meanwhile, dice half the red and yellow pepper strips. At the end of the simmering time, stir in the pepper dice and some of the curry paste. Taste and add more curry paste accordingly. Simmer 5 minutes, stirring occasionally. Stir in coconut liquid; simmer, stirring, for 1-2 minutes. Stir in reserved lime juice and remove lime zest. Turn off heat and taste before adding salt as desired. Place cooked rice on a platter and make a well in the middle, mounding it around the edges. Put the goat curry mixture into the well. To garnish the top of the stew, alternately arrange strips of red and yellow peppers in spoke formation. Arrange the egg quarters around the edges and arrange or scatter cilantro prettily. Place lime wedges around the edges of the rice. Diners can squeeze lime juice over their own portions to taste.
Cream butter and sugar. Add eggs, one at a time: beat. Add vanilla. Add sifted dry ingredients. Mix all well. Spread mixture in an 11 X 17 inch pan, leaving 1 1/2 cups for later. Spread filling over batter. Gently, using a spatula, drop remaining batter from spoon over filling. Put chopped nuts on top. Bake at 350 degrees F for 45 minutes. Cool. Sprinkle with powdered sugar.
Preheat oven to 400°F. Grease 1 twelve muffin size muffin pan, or line with cupcake papers. In bowl, stir together flour, sugar, baking powder and salt. Make a well in the center. In a small bowl, combine egg, milk, sourdough starter and oil. Add egg mixture to well in dry mixture all at once. Stir just until moistened. Stir in bacon and cheese. Fill muffin cups about 2/3 full. Bake at 400°F for 20-25 minutes.
Simply mix the pumpkin and the spice cake mix together with electric mixer until well combined. (At this point you may also want to throw in some nuts or raisins, if you like.). Spoon into paper lined small muffin/cupcake tins, 2/3 full. (The batter is very thick and doesn't "settle", so you may wish to smooth the tops if you care what the finished product looks like!). Bake at 350* 18-22 minutes or until a knife comes out clean.
Place everything in a 6 quart crock pot and mix together. Cover and cook on low for 8-10 hours (you can't really cook this too long!).
Preheat oven to 350 degrees. Toss all the ingredients together thoroughly in a mixing bowl. Arrange and spread the seed mixture on a large baking sheet. Roast for about 15 minutes, stirring occasionally until sunflower seeds are medium brown on all sides and all the tamari has evaporated. *WATCH* roasting process carefully. Remove from oven and allow to cool. Store in airtight container.
Mix first 6 ingredients in small bowl. Roll into 1 inch balls. Brown in skillet and set aside. In a large stock pot, bring water and broth to a boil. Add boullion cubes and soup mix. Stir to dissolve. Add cauliflower, carrots, celery, leeks and meatballs. Simmer 20 minute. Add noodles. Simmer 10 minute more. Serve with Dutch Maggi and Dutch rusks.