HumbleIntelligence/food-ner-1-Million huggingface dataset:
COOK POTATOES:. In a saucepan, cover potatoes with water and bring to a boil. Simmer over medium heat until potatoes are soft when pierced with a knife (about 30 minutes). (During this period, prepare sauce.). Remove from saucepan. When cool, remove skin. PREPARE SAUCE:. While potatoes are cooking, peel carrot and onion, and chop into small pieces. Place chopped carrot and onion into another saucepan and cover with 1/2 cup of water. Simmer carrots and onions until soft, about 8 minutes. COMBINE IN FOOD PROCESSOR:. Pureee sweet potato in a food processor with tahini or almond butter, curry powder, and ground cumin until just combined. Add carrot-onion mixture and puree until smooth.
Combine squash, 1/2 teaspoons salt, and water to cover in a Dutch oven. Bring to a boil, and cook 10 minutes or until tender. Cool. Cut squash in half lengthwise, and remove seeds. Drizzle cut sides of squash evenly with 2 tablespoons melted butter; sprinkle evenly with 2 tablespoons cheese, 1/2 teaspoon salt, and pepper. Pour remaining 2 tablespoons melted butter in a large skillet over medium-high heat, and add onion; saute 4 minutes or until tender. Stir in cooked spinach, sour cream, red wine vinegar, and remaining 1/2 teaspoon salt. Spoon spinach mixture evenly into squash halves. Place squash in a 13 x 9 inch baking dish. Sprinkle with breadcrumbs and remaining 6 tablespoons cheese, and dot with cold butter. Bake at 350 degrees for 15 minutes or until thoroughly heated.
Preheat the oven to 375 degrees. Place the stick of butter in a 9X13 baking dish, and pop in the oven until the butter is melted. Stir together the milk, flour, sugar and baking powder. Pour mixture into the hot pan. Spoon the pie filling into the pan. DO NOT STIR! Bake for 40 minutes until the crust is brown. Delicious served warm with a dollop of whipped cream or a scoop of vanilla ice cream.
Turn slow cooker on High. Place butter in bottom of slow cooker. Cut chicken breasts into 1" strips while butter is melting. When the butter has melted, add one envelope Italian dressing dry mix. Stir into butter until well mixed. Place chicken in slow cooker and stir to coat with butter and dressing mix. Cover and cook on High for 2 hours. Remove chicken to plate to cool. Add cream of chicken soup and cream cheese. Stir to melt and mix well until smooth and creamy. Remove sauce from slow cooker and allow to cool. Place chicken and sauce into a gallon resealable freezer bag. Label. Freeze. To serve: Thaw in fridge. Heat until piping hot and bubbly. Goes well over mashed potatoes, rice, or hot buttered noodles.
Combine all ingredients and store in an airtight jar or container. Use in favorite pickle recipes.
Preheat oven to 350°F In large bowl, beat butter with electric mixer for 30 seconds. Add brown sugar; beat until fluffy. Add one of the eggs; beat well. Slowly beat in 1 1/4 cups flour. Divide dough in half. Cover and chill one portion. Spread remaining portion of dough onto bottom of 10 - inch spring form pan with side removed. Place pan bottom on baking sheet. Bake for 10 minutes; cool. Attach side of pan. Press chilled dough about 1 3/4 inches up side of pan. Increase oven temperature to 450°F In bowl, combine cream cheese and 1 1/4 cups granulated sugar; beat until fluffy. Beat in 1/4 cup flour until smooth. Add remaining eggs and 1 tablespoon vanilla; beat on low speed just until combined. Stir in 1/2 cup of the sour cream. Pour into pan. Place in shallow baking pan. Bake for 10 minutes. Reduce oven temperature to 300°F Bake for about 30 minutes or until center appears nearly set when gently shaken. Remove from oven. In small bowl, combine remaining sour cream, 1/4 cup granulated sugar, and 1 teaspoon vanilla; spread over cheesecake. Bake for 15 minutes more. Cool on wire rack for 15 minutes. Loosen crust; cool for 30 minutes. Remove side of pan; cool cheesecake. Cover and chill for 4 to 24 hours. Let stand at room temperature for 15 minutes before serving.
Mix everything together. Line a cookie sheet with wax paper. Grease the wax paper. Pour mixture into pan. Bake at 375 degrees for 15 minutes. Remove from pan. Turn out of pan onto a cutting board. Peel off wax paper. When cool, cut into squares.
Bring a medium saucepan of salted water to a boil. Add beans, return to a boil, and cook until crisp-tender, about 2 minutes. Immediately drain in a colander and rinse under very cold water to stop cooking. Drain again and pat dry. Heat oil in a large nonstick. Add garlic and cook until softened, about 1 minute. Add beans and zest; cook, stirring occasionally, until beans are warmed through, about 2 minutes. Stir in lemon juice and season to taste with salt and pepper. Serve warm OR at room temperature.
Remove the yams and syrup from the can. Mash the yams in a small bowl using a fork and set aside. (This will be about 1 cup.) Place 1/2 cup of the yam syrup into a large mixing bowl. Add the milk, brown sugar and yeast. Stir and let set a couple of minutes. To this mixture add 2 tablespoons of butter, pumpkin pie spice, vanilla, salt, and the 1 cup of mashed sweet potatoes. Stir all ingredients together using a baker's bread whisk or heavy spoon. Add 1 cup of flour and mix inches Add the second cup of flour and mix. The flour should now be added in 1/4 cup increments until the dough pulls together as a ball. Flour a work surface and remove the dough ball from the bowl. Gently knead the dough with a fold down toward you, push back with the heels of your hand type motion, carefully folding and flipping the dough for about 6 to 8 minutes or until it is satiny and a depressed finger spot springs back. Clean out the mixing bowl and grease it with the remaining melted butter. Rub some of the melted butter on the top of the dough; cover the bowl with plastic wrap. Allow to sit in a warm place for 1 1/2 hours or until double in bulk. Remove the dough from the bowl and place again on a lightly floured surface. Allow to rest while you make the glaze and filling. To make the glaze and prepare the pan: with a pastry brush grease the inside of a 9x10-inch round or square baking pan using 1 tablespoon of the melted butter. Combine the rest of the ingredients in a small bowl and cover the bottom of the prepared pan and spread out across a bit up the sides. To make the filling, combine the pecans, brown sugar, and spice in a small bowl. Roll the dough out to a 12x12-inch rectangle. Brush the dough with the melted butter. Spread the praline filling evenly across the dough. Roll up jellyroll style so that you end with a 12-inch roll. Slice the roll into 12 even pieces. (The easiest way is to cut the dough in half, and those in half again - and then in thirds.) Place the cut rolls into the prepared pan, so that the swirl of filling is visible on top. (They can also be refrigerated at this point until ready to bake.) Allow the rolls to rise and become "puffy" before baking. This step is important to achieve a light texture on the finished rolls. Place in oven, turn oven to 350°F and bake 30 to 35 minutes. Remove from oven, allow to cool for 2 minutes, cover with a large platter, and flip pan over so the sticky buns are now sticky side-up. Enjoy! Chef's Note: Use caution when flipping the cooked sticky buns over because the filling and syrup are extremely hot. If the buns don't come out of the pan easily simply place in a warm oven to remelt the glaze and the buns should fall right out.
Simmer the pasta sauce and sausage in a small saucepan on the lowest heat possible for simmering. In the meantime, cook the pasta according to package directions. While pasta is cooking, whip together ricotta, mushroom, egg, and parsley in a medium bowl. When pasta is done, drain. In a 9 by 9-ish deep casserole, spread about 1/2 cup of the pasta sauce/sausage mixture. Layer on half of the ziti. Put about 5 or 6 evenly spaced spoonfulls of ricotta on top of the ziti. put on half remaining sauce. Sprinkle 1 cup of the mozzarella on the sauce. Layer on remaining ziti. Put remaining ricotta on as directed above. Put on the rest of the sauce, and top off with the remaining mozzarella cheese. Bake at 375 for 30-40 minutes, or until cheese is browned and casserole is heated through. Let stand a few minutes before serving, if you can!
Prepare ravioli according to package directions. Drain the ravioli and set aside, keep warm. Meanwhile, in a skillet saute the green onions in the wine and butter over medium heat until the onions are softened and the butter is melted and begins to foam. Stir in the pumpkin and heat through. Remove from heat and blend in the cream, Parmesan cheese, salt, pepper, and the sage leaves, stirring well to combine. TO SERVE: Spoon the warm sauce over the ravioli. Garnish with Parmesan cheese, snipped parsley and toasted pine nuts.
Peel, and halve the chorizo sausage lengthways. Cut it into 1/2cm half moon discs. Place these in a large pan over medium to high heat, and cook until the fat has started to run, and the sausage is browned. Reduce the heat and add the onion and garlic; cook a further 5 minutes until the onion and garlic are softened. Add a little of the reserved oil if you need to at this stage. Add the shrimp and cook for a further 3 minutes, or until they are pink and just cooked through. Add the canned tomatoes, and bring to the boil, cook for a couple of minutes more. Stir through the pepper and parsley and serve. We ate this over angel hair pasta. *weactually make our own marinated artichokes-buying the cheaper tinned ones, and marinating them in olive oil, crushed garlic, lemon juice and zest and freshly ground black pepper.
Place the fillets in a bowl with the buttermilk. Stir to coat the fillets and allow them to marinate in the refrigerator for an hour. In another bowl, blend the egg and soda water together with a whisk. Pour the buttermilk off the fillets and replace with the egg/water mix. Chill in the refrigerator for 15 minutes then drain off the liquid. In a medium skillet, over medium heat, add the butter and the canola oil. Dredge a couple of the wet fillets in the bread crumbs and lay them into the hot oil. Don't crowd the fillets -- you may wish to fry them in two batches. (If you have to use a little more butter and oil, that's okay). Fry each fillet 3-4 minutes per side, turning them one time only, until the coating is golden brown. When the filets are done frying, lay them out on a couple of paper towels to drain and salt them right away. The thickest part of each fillet should be white and flakey inside. Serve on sandwich buns with tartar sauce or, plated up with home made french fries.
Toss yellow squash, green onion, green pepper, and celery together. Mix the marinade ingredients together. Pour marinade over squash mixture. Refrigerate for at least 12 hours.
Mix all ingredients together in a bowl and season with salt to taste (retaste prior to serving). Chill in the refrigerator for about 30 minutes before serving, stir.
Sift first 5 ingredients and cinnamon, if desired, into medium bowl. Stir chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Set aside. Using electric mixer, beat butter in large bowl at medium speed until smooth and creamy, about 2 minutes. Add sugar and beat until mixture is pale and fluffy, about 2 minutes. Add egg; beat until well blended, about 1 minute. Reduce speed to low and beat in vanilla and chocolate. Add flour mixture and beat on low speed just to blend. Gather dough into ball; divide in half. Form each half into ball and flatten into disk. Wrap disks separately in plastic and chill until firm, at least 4 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled. Let stand at room temperature 30 minutes before rolling out. Position rack in center of oven; preheat to 350°F Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out dough between 2 sheets of waxed paper to 1/8-inch thickness for smaller (2-inch) cookies and 1/4-inch thickness for larger (3- to 4-inch) cookies. Using waxed paper prevents you from adding too much flour, which will make the cookies tough. Using decorative cookie cutters, cut out cookies. Cold dough is much easier to work with. If it gets warm as you're cutting out the cookies, place the dough-waxed paper and all-in the freezer for about 5 minutes. Use an offset spatula to peel away the excess dough and transfer the cookies to parchment-lined baking sheets, spacing 1 inch apart. Gather scraps, roll out dough, and cut more cookies, repeating until all dough is used. If not icing cookies, decorate with sprinkles or other sugar toppings, if desired. Bake 1 sheet at a time until cookies are firm on top and slightly darker around edges, about 9 minutes for smaller cookies and up to 12 minutes for larger cookies. Line baking sheets with fresh parchment as needed. Cool completely on rack. Decorate cookies with royal icing if desired. DO AHEAD: Cookies can be made 4 days ahead. Store between sheets of waxed paper in airtight containers.
In a food processor chop salmon. Add cream cheese and lemon juice, blend until smooth Add capers and red onion and pulse until blended. Carefully separate leaves from heads. Put Smoke Salmon mixture into a piping bag and pipe onto the Endive leaves Chill in the refrigerator until ready to use. You can make these hours ahead they stand up very well.
Bring lentils, water and 1/2 teaspoon salt to a boil in a 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until lentils are just tender but not falling apart, 12 to 25 minutes. While lentils simmer, cut fennel bulb into 1/4-inch dice and chop enough fennel fronds to measure 2 tablespoons. Heat 3 tablespoons olive oil in a 3 to 4 quart heavy saucepan over moderate heat until hot but not smoking, then stir in onion, carrot, fennel bulb, fennel seeds and remaining teaspoon salt. Cover pan and cook, stirring occasionally, until vegetables are very tender, about 10 minutes. Meanwhile, lightly prick sausages in a couple of places with tip of a sharp knife, then cook sausages in remaining 1/2 tablespoon olive oil in a 10-inch nonstick skillet over moderately high heat, turning occasionally, until golden brown and cooked through, 12 to 15 minutes. Transfer to a cutting board. Drain cooked lentils in a sieve set over a bowl and reserve cooking water. Stir lentils into vegetables with enough cooking water to moisten (1/4 to 1/2 cup) and cook over moderate heat until heated through. Stir in parsley, pepper, 1 tablespoon vinegar and 1 tablespoon fennel fronds. Season with vinegar and salt. Cut sausages diagonally into 1/2-inch thick slices. Serve lentils topped with sausage and sprinkled with remaining tablespoon fennel fronds. Drizzle all over with extra-virgin olive oil. Makes 4 (main course) servings. That's it!
Wash herring, remove bones and skin. Put herring, potatoes, onions, pepper, and olives in a meat grinder. Add salad oil and vinegar. Combine thoroughly. Garnish with grated carrots, parsley, boiled eggs and diced beets. Usually a little diced beets, a few spoonfuls of grated carrots and chopped eggs are stirred into the mixture before garnishing. Roll mixture into 1 1/2 inch balls. Serve cold.
Puree the cranberries with the butter, honey, and dijon mustard in a food processor or a blender by whirling at high speed for about 1 minute. Spread on one side of each slice of bread. Stack the turkey, cheese, and lettuce on half of the bread slices, dividing the total amount evenly. Cover with the remaining bread slices. Halve diagonally, then garnish, if desired, with the cherry tomatoes.
Process all ingredients in food processor. Allow to sit for a few minutes, then taste. Adjust as needed. If too spicy for your tastes, add more cheese and process again. Store in a container in the refrigerator; allow to sit at room temperature a bit before serving. Serving are approximate, it depends on how much you get hooked on this! (I have tried freezing this because it makes quite a lot- sometimes it froze well and sometimes it didn't).
Beat eggs until foamy. Beat in remaining ingredients. Pour into a greased 8 inch square baking dish. Bake in 400 degree oven for 35 minutes or until knife inserted comes out clean.
In large skillet with lid combine oil, onion, green pepper, red pepper, and garlic. Cook over medium heat, stirring occasionally, until softened (about 5 minutes). Add bulgur, tomatoes, broth, carrots, paprika, and black pepper. Cover, reduce heat to medium low for 10 minutes. Add artichokes hearts, eggplant and zucchini. Recover, and continue cooking for 10 more minutes. Stir in peas and parsley. Serve!
Heat oil in large skillet over medium-low heat. Brown steak strips in two batches. Add garlic; cook and stir 2 minutes. Transfer steak strips, garlic, and pan juices to slow cooker. Add onion, say sauce, sugar, salt, ginger, and black pepper to slow cooker; mix well. Cover; cook on LOW 6 to 8 hours or until meat is tender (up to 10 hours). Add bell pepper strips during final hour of cooking. Blend water and cornstarch until smooth; stir into slow cooker. Cook, UNCOVERED, on HIGH 15 minutes or until thickened. Serve with rice.
Pound the chicken breasts to even thickness with a meat mallet to cook evenly. Season both sides of the chicken breasts with salt and pepper. Sprinkle southwest seasoning on both sides of chicken. Grill chicken over coals with mesquite or hickory chips added. Rotate chicken a quarter turn after a few minutes to add grill marks. Turn chicken over after about 5 to 7 minutes and grill the other side the same way. When chicken is done (moist and tender) take off the grill and let rest. Bring a large pot of slightly salted water to a boil for the pasta. Add pasta and cook until it is al dente. Keep cooked pasta covered and warm in a slight bit of its water. In a small, ungreased frying pan, toast pine nuts until they are golden brown. Do NOT burn the pine nuts or the entire dish will taste bitter. Cut the outer covering (rind) off the brie. Throw away the rind and set the cheese aside. Heat a large frying pan to medium-high heat and add all of the olive oil. After 30 seconds or so add the tomato, garlic, parsley/cilantro and basil. Let this saute for about 1 minute. Key: Have all of the ingredients ready and next to the stove because this sauce works fast! Add the brie and toasted pine nuts. Toss or slowly stir over low heat for two minutes or until the cheese is completely incorporated into the sauce. Drain the remaining water off the pasta in a colander. Place a nice portion of pasta on a decorative plate. Chop the chicken breasts on a bias and place on top of the pasta. Ladle a fair amount of the brie sauce over the chicken and pasta.
In large heavy skillet saute garlic, ginger and onion in oil 3-5 minutes until soft. Add tomatoes, break in smaller pieces. Add 1/2 reserved juice. Add rest of spices. Cook 5 minutes. Add garbanzos, cook 10 minutes. If too thick, add rest of juice. Add parsley and toss. This recipe isn't too spicy, it's the minimum. Add more to your taste.
Flatten pork chops thin using either a meat hammer or rolling pin. You don't need them like paper, but just stretched enough that you can fold them in half. Pour stuffing mix in a bowl and add water. When stuffing has soaked up the water, mold into small balls and lay on half of pork chop. Fold pork chop over stuffing, and carefully lift into crock. Continue stuffing the other chops the same way. When all the chops are in the crock, go around lifting open the chops and adding more stuffing until all the stuffing is used. use toothpicks to hold pork chop halves together. Season tops of chops with Creole Seasoning to taste. Pour Cream of Mushroom Soup over top. cook on low 6 - 8 hours until done.
Preheat oven to 550 F or the hottest you can get it. Spread the dough out to the thickness you like. Spread the mango sauce on the dough. Put a nice layer of swiss cheese on top. Sprinkle ham all over the top. I can imagine that pineapple would be a great addition to this! Bake in oven until done, 8-12 minutes, depending on your temperature If you make a really large pizza it may take 15-20 minutes.
Heat oven to 350 degrees. Spray square baking dish, 8x8x2 inches, with cooking spray. Cook and drain fettuccine as directed on package. While fettuccine is cooking, melt butter in 2-quart saucepan over medium heat. Stir in flour. Gradually stir in broth. heat to boiling, stirring constantly; remove rom heat. Stir in half-and-half. Stir in chicken, tomatoes and bacon. Add fettuccine to chicken mixture; toss genly to mix well. Spoon into baking dish. Sprinkle with cheese. Bake uncovered about 30 minutes or until hot in center.
Drain herring on paper towels and discard onion in jar. In a bowl, mash the cranberry sauce lightly and add the yogurt and sliced onion. Now add the herring to the cranberry mixture and chill before serving.
Make the vinaigrette: With a mortar and pestle, pound the garlic and a pinch of salt to a paste. Combine the garlic paste and 1 tbs of the lemon juice in a bowl and let sit for 10 minute. Combine the shallot with the remaining 1/2 tablespoon lemon juice and a pinch of salt in another small bowl and let sit for 10 minutes. Whisk the olive oil, cumin, and cayenne into the garlic mixture. Season to taste with salt or cayenne, if necessary. Grill the eggplant: Prepare a medium-high charcoal or gas grill fire. Brush both sides of the eggplant slices with olive oil and season with salt. Grill (covered on a gas grill; uncovered on a charcoal grill), 3 to 4 minutes. Turn the eggplant and grill until tender and well marked on the second sides, 3 to 4 minutes more.The interior should be grayish and soft rather than white and hard. Top grilled eggplant slices with the shallots, feta, and herbs. Whisk the vinaigrette and drizzle it on top. Serve immediately.
Melt butter in 12-inch skillet over med-high heat. Add onion, carrot, celery, tomato paste, garlic, and thyme and cook until vegetables are softened and lightly browned, 8-10 minutes. Stir in wine, scraping up any browned bits; transfer to slow cooker. Stir tomatoes in slow cooker. Mash bread and heavy cream into paste in large bowl using fork. Mix in meatloaf mix, 1/2 tsp salt, and 1/2 tsp pepper using hands. Stir meatloaf mixture into slow cooker, breaking up any large pieces. Cover and cook until beef is tender, 9-11 hours on LOW or 5-7 hours on HIGH. Let sauce settle for 5 minutes, then remove fat from surface using large spoon. Break up any remaining large pieces of meat with spoon. Season with salt and pepper to taste. Makes enough sauce for 3 lb. pasta.
Preheat oven to 350°F. Spray a 9 x13 pan with a non-stick spray. Prepare linguini according to package directions, adding the salt and olive oil as you begin. (you may also break the pasta in half, if you like) As that cooks, begin the sauce mixture. In a small pan, heat the chicken broth just to boiling, and set on medium to simmer. Soften the butter in the microwave, using a microwave safe measuring cup. Stir the flour into the butter mixture, a spoonful at a time to create a roux. Keep stirring and adding flour until it looks like a creamy peanut butter or frosting consistency. Add the roux to the chicken broth and stir with a wire whisk. Add pepper, and keep stirring until the mixture is smooth and creamy. After you've drained your pasta, add the sauce mixture and toss the sauce mixture throughout the pasta. Add 1/2 the linguini to the 9x13 pan. Sprinkle 1/2 the mozzarella cheese all over the top of the pasta. Add half the chicken over the top of that, making sure you divide it evenly over the top. Sprinkle with some Parmesan cheese. Exact measurements do not matter here, just try to be consistent in dividing ingredients all over the dish. (So each serving gets fair amounts of cheese and chicken!). Repeat the above steps, adding the rest of the pasta, cheese and chicken. Sprinkle the top with Parmesan cheese. Place in oven and heat for 30 minutes.
Drop several ice cubes into a shaker. Add Baileys. Add vodka and chocolate liqueur. Shake together. Strain drink into a chilled Martini glass. Garnish your Martini with chocolate shavings or chocolate flake. If you don't have chocolate then try a sprinkling of cocoa powder or hot chocolate powder. If you don't have either then don't worry, this drink is so chocolaty you'll find it hard to improve!