HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 450F. Coat a 10-inch cast iron skillet with the bacon drippings. Place skillet in the oven to preheat. Mix together buttermilk, egg, cornmeal, 3/4 cup flour, 1 tablespoon sugar, baking powder, baking soda, and salt, stirring just until blended. Pour batter into the preheated skillet and bake for 15-20 minutes or until the top is nicely golden and firm.
1. Shuck the corn, then stand each ear up in a bowl and use a knife to scrape off the kernels; set aside. Put the cobs, 1 cup water, and a sprinkle of salt and pepper in a 4-qt. pot with a tight-fitting lid over medium-high heat. Bring to a boil, then lower the heat so the water bubbles gently, cover, and cook for 20 to 30 minutes. Leave the cobs in the pot until you are ready to make the soup, then discard them, reserving the corncob stock. 2. Meanwhile, in a large skillet over medium heat, cook the bacon until it begins to render its fat and turn golden-brown, about 4 to 6 minutes. Add the onion and cook, stirring occasionally, until soft, another 5 minutes or so. 3. Add the milk, reserved corn kernels, and bacon and onion to the stock, and bring to a boil; lower the heat so that the soup bubbles gently. Cook, uncovered, stirring frequently to prevent scorching, until the corn is tender, about 10 minutes. 4. Whisk the cornstarch in a small bowl with 2 Tbs. water until smooth. Add to the soup, stirring until the soup thickens, about a minute. Taste, adjust the seasoning, garnish with parsley, and serve.
Preheat the oven to 350. In a large pot of boiling, salted water; cook the pasta just to al dente. You don't want it mushy, as it will cook more in the oven. While pasta is cooking, brown the italian sausage in a saute pan over medium heat, breaking it up into small pieces. Drain any accumulated grease and discard. Add the marinara sauce, pesto, italian seasoning and chili flakes. Stir, and let simmer, stirring occasionally for 5 -6 minutes, until the sauce comes to a boil. Taste, and add salt, pepper, or more italian seasoning as necessary. Drain the cooked pasta, and place in a mixing bowl. Add the sauce mixture and 3 ounces of the shredded cheese. Stir to combine. Coat an 8 x 8 (or similar sized) baking dish with cooking spray. Place pasta mixture in the baking dish, spreading to fill the dish evenly. Top with the reaining cheeses. You could make ahead to this point, and refrigerate until you are ready to cook, but if so, your baking time will be longer. Bake, uncovered at 350 for 20 minutes or until bubbly and heated through. Let rest for 5 minutes before serving.
Cut fish into individual serving sizes. In large skillet, bring enough water to a boil to cover fish by 1 inch. If the fish isn't fresh add the white wine, lemon juice, or vinegar. Add the fish and turn down the heat to simmer. Cook about 10 minutes per inch of thickness of fish. When done, drain on paper towels. While fish is simmering, cook shallots in the vinegar in a small pan over low to medium heat until 1 TB of liquid remains. Add optional ingredients. Remove pan from heat. Whisk the butter, 2 TB at a time, into the shallots letting it melt before adding more. Serve sauce over fish.
heat oven to 375. Grease cokie sheets. Cream shortning and sugar. blend in eggs and vanilla. Combine flour, oats, salt and cinnamon. add gradually to creamed mix. Stir in chips and nuts. Drop 3 inches apart on cookie sheets. bake for 12 to 15 minutes. Cool.
Cook tortellini according to package directions. Add asparagus and sweet pepper the last 2 minutes of cooking. Drain. Rinse tortellini & vegetables with cold water. Drain again. For dressing, in a screw-top jar combine lemon peel, lemon juice, oil, mustard, sugar, salt and garlic. Cover. Shake well. Refrigerate. In a large bowl place tortellini & vegetables. Add dressing and toss to coat. Cover and chill 2-8 hours. Just before serving stir in cheese, green onions and pine nuts.
Brown meat, add garlic and onion. Add chili powder and cumin. Heat through. In crock pot mix tomatoes, beans, chilies and paste. Add meat mixture. Crock on high for 4-5 hours or on low for 7-8 hours.
Cook & crumble bacon, set aside. Saute onion & celery and mushrooms in bacon fat until tender. Mix all ingredients together, including water chestnuts. Cover & bake at 350 for 1/2 hour until heated through. Keep chicken broth on hand to moisten, in case of drying while baking.
Bring water to a boil in saucepan. Add red hots to water and stir until candies are dissolved. Remove water from heat. Add both packages of jello and stir until completely dissolved. Add strained applesauce and mix well. transfer mixture to bowl, 9 x 13 baking dish, or jello mold. Refrigerate until jello is well set (4 hours).
Unfold the pie crust according to package directions. Line a 9-inch tart pan with pastry (its easier to remove the baked tart if pan has a removable bottom). Press the pastry into the fluted sides of the tart pan and trim the edges. Don't prick, but add some pie weights. Partially bake in a 450°F oven to 5 to 7 minutes or until pastry is slightly dry. Remove from oven. Remove pie weights. Sprinkle with 1/2 cup of the mozzarella cheese. Cool in pan on a wire rack. Reduce oven temp to 375°F. Meanwhile, cut the tomatoes into slices; drain the slices on paper towels. Arrange the tomato slices over the melted cheese in the baked crust. In a food process bowl, combine basil and garlic; cover and process with on-off turns until coarsely chopped. Or snip the basil and mince the garlic. In a medium mixing bowl, combine the basil-garlic mixture, the remaining shredded mozzarella cheese, the mayonnaise, the grated parmesan cheese, and pepper. Spread the mixture evenly over the tomato slices. Bake in a 375°F oven for about 25 minutes or until cheese is golden on top. Let stand 5 minutes before cutting into wedges. Serve warm. If you like, garnish with additional basil leaves.
PRELIMINARY: Your sourdough starter should have been fed the day before, and still have some active bubbles, and a layer of "hooch" on top, indicating active fermentation. BEGIN: Stir up the starter to mix it all together, and to collapse the bubbles for consistent measuring. (After you remove the cup of starter needed for this recipe, you should feed your starter to replenish it.). For the Zo, place the wet ingredients in the bottom of the bread machine's pan. Next, put the flour in the pan on top of the wet ingredients, followed by the rest of the dry ingredients. Use a custom cycle: 1) Preheat 15 minutes. 2) Knead 28 minutes. 3) Rise#1 6 hours. 4) Rise#2 2 hours. 5) Rise#3: 1 hour 30 minutes. 6) Bake 62 minutes. Check the dough after 3-5 minutes for consistency (especially the first couple of times trying this recipe). The mixed/kneaded batter should be a bit wetter than your usual bread dough, since some water will evaporate over the 11 hours, but it should still come together to make a (somewhat sticky and looser than usual) dough ball. If it is too wet or too dry, it won't knead properly, and you won't develop enough gluten to get a good rise and a smooth and light interior texture. If the dough is runnier than pancake batter, you may need to add a tablespoon or 2 more flour to the dough to get it to come together and knead properly. If your starter is more of a sponge than a batter consistency, you'll need to add a tablespoon or 2 of water to the dough. (Whichever you do, make a note of it and simply adjust the amount of water or flour the next time you make the bread.). When ABM is done, remove loaf promptly and cool completely. If you can restrain yourself, let it cool 2 hours for maximum sourdough flavor.
CAKE: Make cake as directed on box. (I always use the 13x9 pan.). FROSTING: In a medium bowl, mix the cool whip, pudding, and peanut butter until smooth. Frost the cooled cake with the frosting. Put in the refrigerator for an hour or so (to give the frosting time to set up). * Optional- If you like, you may drizzle chocolate syrup across the top for a pretty presentation. ** Cooking time includes chill time.
Sprinkle roast evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Brown roast on all sides in hot oil in a large ovenproof Dutch oven over medium-high heat. Add onion. Remove Dutch oven from heat. Stir together remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, root beer, chili sauce and garlic until blended. Pour root beer mixture over roast mixture in Dutch oven. Bake covered at 300 degrees for 3 hours or until tender.
Heat oil and the 2 squares of unsweetened chocolate in a 9-inch square pan in 375°F oven for 4 minutes, until melted. Add water, sugar, egg, flour, salt, and soda. Beat with a fork until smooth, about 2 minutes. Stir in half of the chocolate chips. Spread in pan. Sprinkle with nuts and remaining chips. Bake 30 minutes. Cool.
Rinse and snap beans. Mince garlic. Mix garlic, vinegar and olive oil and set aside. Steam beans until tender but firm, approximately 10-15 minutues. Toss with balsamic vinegar dressing. Can be refrigerated and served cold.
Combine yeast, brown sugar and warm water in a large mixing bowl; stir to mix. Stir in 2 cups of the flour; beat well. Let stand 10 minutes for yeast to develop. Stir in salt. Add remaining 3 to 4 cups flour, about 1 cup at a time, stirring after each addition, until a stiff dough forms. Turn out dough onto a lightly floured surface. Knead 8 to 10 minutes, adding more flour as needed to keep dough manageable. Dough should be smooth, elastic and not sticky. Oil the surface of the dough and put it in the rinsed mixing bowl. Cover and let rise in a warm, draft-free place 45 to 60 minutes, or until doubled in bulk. Punch down dough. Knead lightly. Form into two long loaves. Sprinkle cornmeal on a baking sheet; place loaves on baking sheet. Let rise, uncovered, 10 minutes. Using a sharp knife or razor blade, make 3 or 4 diagonal slashes in the top of each loaf. Brush loaves with egg wash. Place on middle shelf of a cold oven. Place a shallow pan on the bottom shelf; pour hot water into pan. Set oven temperature at 400 degrees and bake 30 to 35 minutes, or until loaves are well browned and sound hollow when tapped. Remove from baking sheet and let cool on wire racks. Note: For the best results, this recipe requires bread flour. All-purpose flour works, but it often produces a low loaf if it is not kneaded thoroughly. Notice the absence of oil or butter in the dough, which makes the bread crustier. This bread is so good you won't have to worry much about leftovers, but if you think you'll use only one loaf within a day, don't freeze the other-- just give it away!
Preheat oven to 350. Meanwhile, brown ground beef and onion; pour off grease. Blend in pizza sauce, garlic salt and oregano. Put mixture in 9x13 inch pan and sprinkle with mozzarella. In small bowl, mix eggs, milk, oil, salt and flour. Pour over meat mixture and sprinkle with Parmesan. Bake 30 minutes.
In small saucepan, melt butter. Stir in nuts and brown sugar; cook, stirring until mixture bubbles. Spread over bottom of baked pie shell and cool. Combine remaining ingredients and beat until throughly mixed. Pour into pie shell. Bake at 375 for 50-60 minutes or until set. Garnish with whipped cream and extra pecans.
Wash and chop quite finely the red cabbage. Heat a large pan on the stove top and melt the butter being careful not to burn it. Add the cabbage and fry in the butter till soft. Add the vinegar and mix well. Then sprinkle the cinnamon all over and mix. Enjoy.
Wash, drain and tear lettuce into bite-size pieces. Drain beans and heat. Fry bacon until crisp. Pour off excess fat except for 2 tablespoons. Combine egg, onion, sugar, salt, vinegar and savory and add to bacon. Heat to boiling point. Pour over lettuce and toss. Add hot beans and serve immediately.
With mandoline or sharp knife, slice potatoes about 1/16 inch thick. You should have about 6 cups. Place potatoes in large bowl and rinse with cool water until the water runs clear. Thoroughly dry potatoes, first in a salad spinner, then on paper towels. (Any moisture left on potatoes will cause the oil to spatter). Pour oil into 6-quart heavy bottomed saucepan, 8 to 10" in diameter. The oil should be about 1 1/2 inches deep. Heat the oil to 315 degrees F. Gently fry the potatoes in two or three batches until light brown and crisp. Stir with slotted spoon to ensure even cooking. Each batch should take 15 minutes to cook. If the potatoes brown faster, the oil is too hot. As you remove each batch of chips, place them on a cookie sheet lined with paper towels. Place the chips in a large mixing bowl. Over medium flame heat butter and garlicin a saucepan, without allowing garlic to brown. Drizzle butter mixture over potatoes, add parsley, salt and pepper, and mix thoroughly with a rubber spatula. Serve hot.
Sprinkle fish with salt and pepper; roll in flour and fry in half the butter. When tender and nicely browned, transfer to a hot platter and keep hot. Add remaining butter to skillet and brown lightly; add lemon juice and parsley and pour over fish. Serve at once.
Soak the black channa overnight in a large bowl with lots of water. The water level should be atleast 3 inches above the level of the black channa{chickpeas}. The next morning, drain out the water completely and wash the channa in a bowl of fresh and clean water. Now, put the washed channa in a large pot. Add water{should be 2-3 inches over the level of the chickpeas}. Boil the chickpeas on high heat. Heat oil in a pot. Add asafoetida, fenugreek, corriander, turmeric and red chilli powders with salt to taste. Mix well and stir-fry for a few seconds. Prepare tamarind water by dissolving a lemon-sized piece of tamarind in 1/2 cup of HOT water. Squeeze the tamarind ball really hard to let its juices flow into the water. Pass this through a strainer and into a bowl. Your tamarind water is ready. In a bowl, dissolve the gramflour in 3 tbsps. of water. Mix this really well ensuring that no lumps remain. Add this mixture and the tamarind water to the pot containing all the spice powders{masalas}. Stir well and bring to a boil. Lower flame, add the boiled chickpeas, dry mango powder and 2 1/2- 3 cups of water. Boil for 10-15 minutes on medium flame. Remove from flame. Serve hot over a bowl of white long-grain Basmati rice. Enjoy!
Put the yogurt in a thick cloth. Tie it and hang it up to drain out the water for an hour. Put the remaining yoghurt that is inside the cloth into a container. Add in the sugar. Whip it nicely till the mixture is soft and smooth. Add in the soaked saffron with the milk, nutmeg (jaifal) powder and cardamom powder. Transfer the mixture into a serving dish. Garnish with finely chopped pistachios. Refrigerate for 30 minutes. Serve as a dessert! Remember to eat less of your meal because you'll want to eat more of this yummy treat!
Brown beef in butter in a large, heavy saucepan. Add carrots, celery, onion, cinnamon, saffron or tumeric and cook until tender. Add broth and barley, cover and simmer over low heat 1 1/4 hours. Add chickpeas, tomatoes,parsley, oregano and lemon juice; cook 15 minutes or longer, stirring occasionally.
use granny smith apples because of their low water content. juicy apples, like McIntosh, fall apart and turn to mush (He wasn't lying. That's the worse batch I made!). Make the batter for the French toast by whisking together the eggs, milk, vanilla, and cinnamon until evenly blended. Cover and refrigerate. Pay close attention while you make the apples. Put the sugar in a large, dry skillet and place it over medium-low heat. Stir constantly with a wooden spoon until the sugar melts and begins to caramelize, about 5 minutes. Be careful; the sugar is really hot at this point. Still stirring, add the butter, which will foam a little. Once the sugar and butter become a caramel sauce, fold in the apple wedges. Now, because the apples are cooler than the sugar, the sugar may start to seize and harden, but don't trip out- KEEP STIRRING! Once the apples warm up the caramel will smooth out again. When the caramel sauce loosens up and coats the apples, pour in the maple syrup. Give it a stir and simmer for about 10 minutes, until the apples are fork tender. Pull them off the heat and keep them warm. For the french toast itself, warm the butter in a large nonstick skillet over medium low heat. You'll probably only be able to fit a couple of croissants in the pan at once, so make them in batches. Take a croissant half and dredge it quickly in the batter. Do this QUICKLY or else the croissant will disintegrate if soaked in the batter. Lay the croissants in the pan, cut side down and cook for 4-5 minutes. Carefully flip them over with a spatula and brown the other side. The presentation is like a caramel apple sandwich. Put the bottom half of the croissant on a plate; spoon some of the caramel apples on top of that and cover with the top half of the croissant. Dust with confectioners' sugar and cinnamon and enjoy!
Dissolve yeast in water. Add sugar and salt, dissolve. Lightly beat in the 1 eggs. Stir well. Add 2 cups of flour, stirring to make a smooth thin dough. Then add remainder of flour to make a stiff dough. Knead this dough 15 minutes. Then set aside covered to rise for 40 minutes. Divide the dough into 10 equal parts and knead each separately to form a small ball. Push a floured finger through the center of each and twirl it around your finger to make a bagel with about a 1 to 1 1/2" hole and an outer diameter of about 3". Let rise for 20 minutes. Bring to boil 3 qts. water with 1 tablespoon sugar in it. Boil 4-5 bagels at a time for 4 minutes each, turning carefully. Dry on a paper towel. Mix the egg yolk with 1 tablespoon water, beat well, and brush the bagels with the mixture. Bake 20-30 minutes at 400oF (until brown). Don't expose to direct fire in the oven.
Cook pasta in boiling, salted water until al dente. In a medum skillet heat olive oil. Saute garlic until golden. Add the tomatoes and the peppers. Simmer uncovered over medium heat for 5 minutes, until tomatoes are almost mushy. Stir in olives and basil and set aside. Melt butter in heavy saucepan. Stir in flour. Cook and whisk over medium heat for l minute. Add milk all at once, whisking until smooth. Cook and stir until thickened and bubbly. Stir in fontina and 1/4 cup Parmesan cheese and remove from heat. Stir until cheese melts. Add salt to taste. Stir in tomato mixture and stir well. Drain macaroni. Return to pasta pot and shake until all moisture evaporates. Add sauce, sirring well to coat all the pasta. Pour into a 9 by 13 inch baking pan. Sprinkle with remaining Parmesan chees. Bake at 400 degrees for 20 minutes, until golden brown.
THE NIGHT BEFORE: Pour honey-garlic sauce into a large oven safe baking dish. Roll the roast all around so that the marinade is all over the sides. Stick a dinner fork in each end. Cover and refrigerate but keep flipping, using the forks, from time to time. DINNER TIME: Set oven to 350°F Remove forks and place a meat thermometer in the center of the roast. Cook for about 2 hours, checking the thermometer occasionally for desired wellness. When roast is almost done, take it out, wrap it in foil and let it rest for about 10 minutes before slicing. It will continue to cook in the foil, but will also retain juices.
Preheat the oven to 375°F Cook the mac in salted boiling water. Drain macaroni well and return to the ppot. Add butter and stir to melt. Add all the remaining ingredients except bread crumbs and muenster cheese. Mixwell. Then transfer to the mixture to an 11 inch oval baking dish in layers. Add a couple of spoons, then place four slices of muenster cheese, then a couple of more spoons, then four more slices of muenster, then add the rest. I shred a little more cheddar on top and then sprinkle top lightly with bread crumbs. Bake until top crust is golden brown, about 25 minutes - the recipe doesn't call for it to be covered, but I cover mine for 20 minutes, then uncover for the last 5 minutes.
Drain Rotel, reserving liquid. Add vegetable broth or water to Rotel juice to make 3 cups of liquid. Combine rice, Rotel and liquid in large saucepan. Cover and bring to a boil. Reduce heat to the lowest setting and simmer 20 minutes. (Don't open the lid!). Fluff rice with fork before serving.
Preheat the oven to 400°F. Brush the bottom of a baking pan with olive oil and set aside. Cut the squash through the stem ends into halves, prick the skin in several places with a knife, and scoop out the seeds with a spoon. Brush the cut surfaces with about a tablespoon of the olive oil. Put the garlic inside the squash cavities and place halves in the pan cut side down. Add the onions to the pan and brush with remaining olive oil. Pour the water into the bottom of the pan, cover with aluminum foil, and bake for 50 minutes. Uncover and bake for 5-10 minutes more or until the squash is tender and the onions are soft. When the squash is cooled enough to handle, scoop out the flesh. Squeeze the garlic cloves out of their skins and discard the skins. In batches in a blender, combine the baked vegetables, apple juice or stock, thyme, nutmeg, salt and pepper and puree until it is smooth. (If you are making this ahead - chill here - and when ready go to the next direction). Pour the soup into a pot and heat gently. In a small skillet, melt the butter and saute the sage leaves until dark and curled. Garnish each bowl of soup with the sage leaves.
Take out your brandy snifter and add Courvoisier. then the Grand Marnier.
Preheat oven to 400°F Warm oil in a Dutch oven over medium-high heat. Add chorizo and saute until it starts to brown, 5 minutes. Add onion and garlic; saute for 2 minutes. Stir in soup mix, paprika and rice; stir well to coat rice in soup mix. Cook for about 1 minute. Pour in broth and bring to a boil. Stir in tomatoes. Bring mixture to a simmer, then cover pot with a tightfitting lid. Transfer to oven and bake for 15 minutes. Add peas and shrimp; cook for 5 minutes more. Remove from oven and let rest for 10 minutes before removing lid. Fluff rice with a fork and season with pepper to taste. Serve immediately.
Combine lemon juice and next five ingredients. Beat in yogurt. Gently fold chicken and next 3 ingredients into dressing and chill. Just before serving, fold in tomatoes.
Put 1 1/2 Cups Dry Navy Beans in each quart jar. Add salt as desired. Fill Jar with boiling water to 1 inch from the top. Put on lids and rings. Place in canner with hot water. Pressure can at 10 lbs. pressure for 20 minutes. Beans will continue to soften when you use them in either your soup or for baked beans.
Quinoa cooking directions. Rinse quinoa under cool running water for 2 minutes in a fine mesh strainer. Set aside. Place a large non-stick skillet over medium high heat. Toss quinoa into skillet and shake to distribute. Shake and toss quinoa occasionally for 5 minutes or until it is slightly brown and has a toasty aroma. Remove quinoa to a 2 quart saucepan. Add broth and water. Heat to boiling, cover, reduce heat and simmer on lowest temp until liquid is absorbed, about 15 minutes. Remove from heat. Let stand 10 minutes and fluff. OR Put toasted quinoa and liquids in a microwave rice cooker and cook on HIGH for 15 minutes. Let stand 10 minutes and fluff. Comes out perfect every time! TOASTING IS NOT NECESSARY BUT ADDS A FABULOUS FLAVOR TO THE DISH. I RECOMMEND NOT SKIPPING THIS STEP! Spread thawed vegetables out onto a large baking sheet and sprinkle with salt and pepper. Roast in a pre-heated 375 degree oven for 15 minutes or until slightly browned. Transfer quinoa to a large bowl. Add roasted vegetables and chicken. Stir to combine well. Add dressing in small amounts, stirring to combine, until desired consistency is reached. Garnish with grated Parmesan/Romano cheese blend.