HumbleIntelligence/food-ner-1-Million huggingface dataset:
Halve potato and spoon out the inside leaving a shell with the potato skins. Place the potato into the magic bullet. Add remaining ingredients to the blending cup. Blend until pureed to the desired consistency with cross blade. Remove blade and heat filling in microwave before returning it to potato shell. Top with extra cheese if desired and place in toaster oven until brown. Serve with sour cream, cheese, green onions- whatever you like!
Cook green beans according to package directions. In a medium saucepan over low heat saute onions, thyme and parsley in butter for 5 minutes. Blend in salt, pepper, flour and lemon peel. Add sour cream and sherry, and cook on low for 3 minutes. Grease a medium/large casserole dish with butter, add cooked and drained beans to the dish. Pour the sour cream and spice mix over the beans, stir gently to coat. Sprinkle grated cheese and bread crumbs over the top of the dish. Bake at 350 for 20 to 30 minutes, until topping is lightly browned.
1. Mix mayonnaise, oil,vinegar, sugar, salt and pepper. 2. Add onions and stir well. 3. Then add the celery, tomatoes, beans, herbs and relish. 4. Chill for at least 2 hours. Taste and adjust seasonings and dressing if needed. Try different kind of beans and substituting the tomatoes with cucumbers or bell peppers.
Remove tops from carrots and set aside in refrigerator until ready to serve. Peel carrots and cut into chunks. In 3-quart saucepan, place carrots and enough water to cover. Heat to boiling; reduce heat to medium. Cover; cook about 20 minutes or until soft. Drain; cool slightly. Preheat oven to 350°F. Line a 9" x 13" baking dish with a single piece of heavy-duty aluminum foil that is longer than the pan by 3-inches on both ends. Grease the foil with butter or cooking spray. In food processor, place carrots, butter, sugar, flour, baking powder, vanilla, salt, and eggs. Cover; process until pureed. Spoon mixture into the foil-lined pan. Carefully start to lift the sides of the foil to create the carrot shape, pinching to seal the pointed end of the carrot. Use thin strips of wood to square-up the sides of the carrot and hold in place with crumbled up pieces of foil. [Alternatively, bake souffle in a greased 2-quart casserole.]. Pecan Topping: In medium bowl, mix grated carrots, pecans, and brown sugar. Sprinkle evenly over carrot mixture. Bake uncovered 55 to 65 minutes or until center is set and a knife inserted comes out clean. Remove from oven and unmold souffle onto serving platter. Insert reserved carrot tops in to the top of the carrot shape. Serve warm.
Place squash in 11x7-inch baking dish. Dot 1 tbsp. butter in each squash half. Evenly sprinkle brown sugar and cinnamon in squash halves. Add enough water to baking dish to just cover the bottom of the pan; cover with aluminum foil. Bake at 350° for 1 hour, until squash is tender. Serve with additional brown sugar if desired.
Pit and halve the apricots. Stir cream cheese until smooth. Pipe or spoon a dolup of cream cheese onto the apricot halves. Sprinkle tops with the chopped pistachios.
Mix together, chill and serve. Serving suggestion: Hollow out a round loaf of french bread and fill with dip. Serve with bread cubes and fresh vegetables.
Slice pork into 4 slabs and place in a large zip lock bag. Mix the rest of the ingredients and pour half into zip bag with the meat, smoosh around and allow to marinate for 1/2 to 4 hours. Pour the rest of the glaze into a small saucepan and cook until thickened. Sear meat on a grill or in a hot grill pan on the stove about 5 minutes per side. I added the liquid smoke to the glaze, because I cooked mine on the stove top in the grill pan. Brush both sides of meat with glaze and turn, cooking until no pink shows. Continue brushing with glaze until done. In the stovetop grill pan, I poured all the glaze into the pan and turned the meat every couple of minutes to coat completely, and cooked until no pink showed in the meat. This only takes a couple of minutes, since the meat is thin. Serve with fried rice and broccoli.
1. Put all the ingredients in a large bowl. 2. Knead it all together like a bread. It should be soft and flexibel. 3. Warm your oven 300 F or 150°C. 4. Make from the dough little balls ( they should be around 1/2 inch). 5. Put them in the oven. 6. They should be ready and brown in about 20 minute.
In a 2-qt saucepan make a roux using the butter and flour and bring to a light brown color. Meanwhile in another pan combine the milk and stock and heat to just boiling. Pour the milk mixture slowly into the roux whisking constantly to prevent lumps. Cook over low heat for 30 min.
Mix first four ingredients. Pour 1/4 cup batter for each pancake onto a 300 degree griddle. Flip when pancakes start to bubble. Place warm cheese on meat, sandwich between pancakes.
In a small bowl, combine the milk, yeast, and 1 tablespoon of the sugar. Let stand for 5 minutes until the yeast foams. Whisk in the salt and egg. Set aside. Measure the flour into a large mixing bowl or into the work bowl of a food processor. Cut the butter into the flour until the mixture resembles coarse crumbs. Pour the liquid ingredients over the flour mixture. Mix lightly with a fork or use short pulses if using the food processor, until the flour is just moistened. Cover with plastic wrap and refrigerate at least 4 hours or up to 2 days. When you're ready to shape the cake (you can shape the coffee cake, cover, refrigerate overnight, and bake it in the morning; or you can shape it, let it rise, and then bake it), remove the dough from the refrigerator. Lightly grease a baking sheet or cover with parchment paper. Turn the dough out onto a lightly floured surface and roll it out to make a 15 inch circle about 1/3 inch thick. To fill the cake, brush with the melted butter. Mix the sugar and cinnamon in a small bowl and sprinkle over the dough. Sprinkle with the nuts. Roll up jelly roll fashion. Place on the prepared baking sheet. Fold the roll in half so that one half is on top of the other. Seal the open ends together. With a sharp knife, make a cut from the folded end lengthwise down the center of the roll, cutting from the top roll through to the bottom to within 2 inches of the sealed end. In so doing the folded end of the roll will separate out to form the two lobes of a heart shape. Spread out the two sides to expose the filling. Let rise, lightly covered, until puffy, about 45 minutes, or cover and refrigerate over night. If refrigerated, remove from the refrigerator 1 hour before baking so that the coffee cake can rise and come to room temperature. Preheat the oven to 375°F Bake for 20 to 25 minutes until light brown. Remove and cool on a wire rack. In a small bowl, combine the icing ingredients. Drizzle over the warm coffee cake. Makes 1 heart shaped coffee cake. B. Ojakangas' Great Holiday Baking Book.
Mix together all ingredients. Place in loaf pan or use muffin tins for mini-meatloafs. Smooth down top and add remaining steak sauce. Bake uncovered at 350 degrees for about an hour.
In a large stock pot, melt butter over low heat. Add onion, carrot,. celery and oregano. Cook, covered, until vegetables are soft but not. browned, about 20 minutes. Add flour and stir to form a paste. Add garlic, chicken stock, marinara. sauce, potato and tomatoes. Raise heat and bring mixture to a boil. Add zucchini, yellow squash, chick-peas, salt and pepper. Reduce heat. to medium-low and simmer, uncovered, for 20 minutes. Stir in romaine, basil and 1/4 cup Parmesan cheese. Remove from heat and. let cool to room temperature. Refrigerate for 12 to 24 hours. Reheat soup over medium-low heat. Meanwhile, cook pasta according to. package directions. Divide pasta among individual serving bowls and ladle hot soup over pasta. Serve with Parmesan cheese.
Rinse and trim chicken as desired. If freezing, put the chicken in freezer bag. Combine soy sauce, margarita mix, tequila, lime juice and mustard in medium bowl. Pour over chicken. Add garlic to chicken. (May freeze chicken at this point). For outdoor cooking: Cook over medium-low fire, turning every 5 minutes and basting frequently with marinade. Cook for 30 minutes or until thermometer reads 170°F Do not baste during last 5 minutes of grilling -- discard marinade. For indoor cooking: Broil 15-20 minutes or until 170°F. May also cook in crock pot for 4-6 hours (but better broiled or grilled).
Prepare cake mix following package instructions. Add other ingredients. Mix 1 minute- don't over-mix. Grease muffin tins and fill 3/4 full. Bake at 350°F for 15-20 minutes.
Preheat oven to 450 degrees. To make the crust, mix graham crackers crumbs, butter, and 2 tablespoons of sugar in bowl. Press mixture in bottom and sides of 9 inch springform pan. In mixing bowl, beat cream cheese and remaining sugar for 2 minutes. Add eggs and vanilla to mixture and mix until well blended. Then stir or fold in sour cream. Pour mixture in crust filled pan and bake for 10 minutes. Then reduce to 200 degrees to bake for 45 minutes. From here the cheese cake just needs to be chilled, but I recommend doing the following step if you have a few extra hours- Leave in warm oven, once you turn it off but leave door slightly open. Let sit and cool for 2 hours and remove from oven. Remove sides from pan and chill in refrigerator.
Place whipping cream in heavy medium saucepan. Scrape in seeds from vanilla bean: add pod. Bring cream to a simmer. Whisk egg yolks and sugar in medium metal bowl to blend. Gradually whisk in hot cream mixture. Return mixture to saucepan and stir over medium-low heat until custard thickens and finger leave path when drawn across the back of a spoon, about 4 minutes (DO NOT BOIL). Strain. Cover and refrigerate custard sauce until cold, about 3 hours. Can be prepared 1 day ahead. Keep refrigerated.
Take a leftover loaf of stale french or italian bread. Crush but not to small and toast in oven untill light brown not burnt. It is very important that the bread is dry to create the right consistency not mush. Tear and chop fresh herbs (remembers some herbs are more potent than others so use caution) . Toast garlic cloves with skin on in a skillet until slightly tender, seven minutes. remove skins. Fresh garlic is fine but toasting it seems to help rid some of its effects (If using fresh use less). Grate the cheese. Combine ingredients in a blender and pulse. While pulsing slowly drizzle oil in until consistency has reached a very thick sauce or to the consistency you desire. Add zest and salt to personal taste. Use fresh this does keep for a day or so. If kept to long bread crumbs get soggy and that makes a gross mushy mess.
Warm the olive oil and the peel over very low heat for 20 minutes. Allow to cool for half an hour. Strain and pour into an antique stoppered bottle, or any bottle you may have.
Preheat oven to 350 degrees. Fill 9x13 pan with water and place on lower rack of oven. Combine cream cheese with sugar, beat until fluffy. Add whole eggs, then beat until smooth. Add egg yolks, beat again until smooth. Add vanilla, lemon juice, lemon juice, sour cream and flour, beat until smooth. Using large serving spoon, fill individual graham cracker crusts with batter. Place filled crusts on a baking sheet, and place on middle rack of oven. Cook approximately 50 minutes, until firm. Remove from oven, cool on wire rack. Top with topping of your choice- fresh or frozen fruit, warmed jam, or canned pie filling (I like strawberry or blueberry). Another option is to make a "turtle" cheesecake, with a layer of caramel sauce on the bottom of the crust before filling with the batter, then when cooked cheesecakes are not quite cool, spread the top with warmed hot fudge sauce, thin lines of caramel sauce (ice cream topping works great), and then chopped pecans or walnuts.
Peel the eggs and cut in half. Place all of the yokes into a bowl and mash with a fork. Add the mayonnaise, brown mustard, Worcestershire sauce, and Tabasco sauce; mix well until the mixture is smooth. Add the cheese and bacon; mix lightly until just combined. Taste the filling and adjust the salt and pepper. Fill the egg halves with the filling. Sprinkle with paprika as garnish.
Using a sharp knife, trim away as much of the surface fat from the lamb as possible. Brush or rub the chops on both sides with olive oil, and season generously with salt and pepper. Press the parsley and basil firmly into both sides of each chop. Let stand at room temperature for 20 to 30 minutes before roasting. Preheat an oven to 450 degrees F. Meanwhile, start making the sauce: In a small saucepan over medium-low heat, warm the olive oil. Add the shallot and saute until softened, 3 to 4 minutes. Add the garlic and cook for 1 minute. Increase the heat to medium-high, add the tomatoes and cook, stirring frequently, until the tomatoes soften and release their liquid, 3 to 4 minutes. Add the vinegar and season with salt and pepper. Cook until most of the liquid has evaporated, 3 to 4 minutes. Remove from heat, stir in the basil and mint, and set aside until the lamb chops are roasted. Preheat a large, heavy ovenproof fry pan over high heat until very hot. Add the 1 Tb olive oil, and then add the lamb chops and sear for 2 minutes. Turn the chops and sear for 1 minute on the other side. Immediately transfer the pan to the oven and roast the lamb until an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 125 to 130 F for medium-rare, 5 to 6 minutes. Remove the pan from the oven, transfer the chops to a warmed platter and cover loosely with aluminum foil. Let rest while you finish the sauce. Pour off any excess fat from the pan. Set the pan over medium-high heat, pour in the wine and cook, stirring to scrape up the browned bits from the pan bottom. Add the tomato sauce and any juices that have accumulated on the platter and bring to a boil. Remove from the heat. Divide the chops among warmed plates. Divide the sauce evenly among them, spooning it over the top. Serve immediately.
Brown the meat & drain fat. Stir in sugar, mustard, beer, cayenne, garlic and salt & pepper to taste. Simmer until liquid has mostly cooked away. Lay slices of cheese over top of meat, then cover for about 5 minutes, with heat on very low, until cheese has melted. Stir cheese into meat. Serve hot, on sandwich buns or bread, or over hot potatoes or rice.
In a large pot, cook the bacon until crisp. Remove with a slotted spoon and drain on paper towels. Pour off all but 1 tablespoon of the fat from the pot. Reduce the heat to moderately low. Add the onion to the pot and cook, stirring, until translucent, about 5 minutes. Stir in the chili powder, cocoa, Tabasco sauce, oregano, salt, pepper, tomatoes and broth. Bring to a boil. Reduce the heat and simmer for 15 minutes. Add the black beans and turkey to the pot. Simmer for 5 minutes. Stir in the spinach and the bacon. Cook until the spinach just wilts, about 1 minute.
Brown ground beef and onions. Drain. Add remaining ingredients. Simmer for about 45 minutes or until sauce thickens. Stir frequently.
Saute onion in a little oil, add pumpkin and brown a little ( this gives a great nuuty flavour to the pumpkin. Add red curry paste, coat pumpkin and onions well. Add stock and simmer for 10-15 minutes. Add coconut milk and simmer for a further 10 minutes. At this point, blitz or mash soup to desired consistency. Add cooked rice vermicelli simmer further 5 mins this will thicken the soup a great deal. Serve with a big dollop of cream and fresh coriander and red chilli if you like it hot like me! You can also add chicken or seafood to this for a complete meal, but it is pretty filling on it's own! Enjoy :).
Mix all ingredients together by hand. Line a 9x13 inch pan with foil. Spread mixture in pan and bake at 350°F for 30 to 40 minutes.
Prepare chicken rice according to package (without the butter);cool. Chop artichoke hearts; reserve 1/2 the liquid. Combine cooled rice; artichoke hearts, green onions,green pepper,olives and water chestnuts in a bowl. Mix mayonnaise,curry powder, lemon juice and reserved artichoke liquid in a bowl; pour over rice mixture; add cashews; mix well. Chill 2-3 hours.
Preheat oven to 350°F. Spray 2 loaf pans with non-stick spray. Mash bananas. Combine sugar, oil and egg--mixing until creamy. Blend in mashed bananas. In a separate bowl, combine whole wheat flour, ground flax seed, salt, baking soda. (Add the nuts to the dry ingredients at this point). Combine wet and dry ingredients, but do not overmix. Pour batter into loaf pans and bake approximately 1 hour-testing with a toothpick at the hour, and then as needed. Note: Because the batter is dense you will need to watch the baking time to be sure it is adequate--don't only go by color, flax seed will add darkness.
Rinse chile pods, remove stems and seeds. Place water and pods in a pan and heat to boiling. Reduce heat and allow to simmer until pods are soft and pulpy (about 20 minutes). Remove pods and place in a blender, setting aside cooking liquid. (Add salt, garlic gloves & Oregano in blender at this time as well -- ). Run through blender until pods form a smooth paste. In a large skillet, heat 2 Tbsps. oil. Add flour and brown lightly. Remove from heat, add chiles to flour mixture, contining to stir until lumps are dissolved. Return to heat, stir enough of the cooking liquid to make a gravy like consistency. Simmer for about 10 minutes. May be frozen for future use.
Preheat the oven to 200C, 400F, gas mark 6. Season the chicken with salt and pepper then rub with a little olive oil. Place in a roasting tray and roast for 1 1/2 hours or until cooked, adding the bread after 30 minutes. Remove from oven and allow chicken to cool slightly. Tear the meat into long pieces with two forks and set aside. Fry the pancetta in a little oil until crispy. Toss the chicken with the croutons, rocket, mint leaves, tomatoes and pancetta. Season well; dress with a little balsamic vinegar and extra virgin olive oil.
Fill a quart Mason jar with ice. Add the rum, vodka and gin, lemon juice or lemonade, iced tea and simple syrup. Stir thoroughly, taste and adjust sweetness if needed; garnish with a slice of lemon and sprig of mint. As always, drink responsibly.
Mix beer, water, and yeast- let sit until bubbles (about 10 minutes). In a large bowl, mix flour, salt, olive oil, and seeds. Combine with yeast mix with an electric mixer with a dough hook or knead by hand until smooth. DON'T OVERMIX! If dough is sticky add a little flour. Place in oiled bowl and let rise in a warm place until doubled in size (about 1 hour). Preheat over to 425. Cover cookie sheet with wax or parchment paper and grease with cooking spray. Flatten dough with rolling pin to 1" thick and cut into 1/2" thick strips. Whisk cream and egg together, then brush over sticks. Bake for 15-20 minutes.
Mix first 5 ingredients together (excluding the extra 3 Tbsp of strawberry gelatin). Chill in refrigerator for 4 hours. Roll into balls and shape in the form of strawberries. Roll in the 3 Tbsp of gelatin. Top with"leaves" made from almonds dyed green of green tinted powdered sugar icing.
In a small frying pan, fry the pine nuts and almond slivers together until they turn brown on medium heat. They will burn very quickly, so be extra vigilant. Drain them onto a paper towel when browned. This step should take about 5 minutes. In a larger or the same frying pan as before, brown the ground meat until thoroughly cooked. You may season it with salt and pepper or seasoning salt if desired. Once thoroughly cooked, add the nut mixture and stir well. This step should take about 20 minutes. Use this time to start boiling a large pot of water. Once the meat mixture has cooled enough, stuff each zuchini as full as possible without breaking them, especially if some were poked through during the coring process. Stuff all of the zuchinis. This step should take about 20 minutes. In a large frying pan, add some cooking oil on medium heat. When hot, add the zuchinis and fry them until they start to brown, turning so both sides are more brown than green. You will know when they are done. This should take about 15 minutes. Directly after browning, add zuchinis to the waiting pot of hot water, about an 8 quart pot. If your pot is not big enough, you can do them in batches. Boil them for 10 minutes then transfer to a plate. Some meat mix may come loose, this is normal. To make the yogurt sauce, mix one container of yogurt, one egg, half cup of milk and one tablespoon of corn starch in a blender. Pour into an 8-qt non-stick pot. Repeat with second container of yogurt. Cook yogurt sauce on medium heat, stirring quickly and constantly until the sauce thickens. Add 1 crushed beef buillon cube. You will know the sauce is done when it begins to stick to the pan and coats your stirring spoon. DO NOT LET IT BOIL! Salt to taste. This step should take about 15 minutes. Add the zuchinis to the yogurt sauce and let them cook on medium-low heat for about 20 minutes. Again, no boiling. Now for the rice. Add the butter or ghee to a 3-qt or larger pot. Heat just until the butter begins to melt and add the vermicelli noodles and stir until all noodles are coated. Turn up the heat until they begin to fry and turn brownish in color. This should take about 7 minutes. Add the white rice to the pot and stir to ensure even distribution of the noodles and rice. From here on out, follow the directions on the bag of rice. If you are going to salt it, do so when you add the water. This step should take about 25 minutes. Serve in a nice serving bowl and enjoy!
Combine eggs, oil, sugar and zucchini. Mix in dry ingredients. Stir in chocolate chips, nuts and coconut. Bake at 350 degrees for about 1 hour.
Grease crock pot. Combine sausage, potatoes, onions and seasonings in crock pot. Mix together soup and milk; pour over ingredients in crock pot. Stir together. Cook on low 6 hours, stirring occasionally.
Combine butter, evaporated milk, sugar and salt in medium, heavy saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 4-5 minutes, stirring constantly. Remove from heat. Stir in marshmallows, chocolate chips, nuts and vanilla. Stir vigorously for 1 minute or until marshmallows are melted. Pour into foil-lined 8-inch square baking pan. Sprinkle with additional nuts if desired. Chill until firm. Variations: Milk Chocolate Fudge: Substitute 2 cups milk chocolate chips for the semi-sweet chocolate chips. Butterscotch Fudge: Substitute 2 cups butterscotch chips for the semi-sweet chocolate chips. Mint-Chocolate Fudge: Substitute 1 1/2 cups mint-chocolate chips for the semi-sweet chocolate chips.
SWEET SAUCE: Mix all sauce ingredients in a small saucepan and cook till warm. Makes about 1 cup. CHICKEN: Mix egg, milk, garlic powder, sesame seeds and flour into a large bowl. Add in chicken pieces, stirring to coat. FRYING: Using a deep fryer, heat oil to 350F and carefully add chicken pieces in a single layer, frying until golden (about 3-4 minutes). (do in batches if necessary). Drain on paper towels. Serve with toothpicks for dipping.
Mix coffee, sugar and chocolate in a saucepan. Over medium high heat, bring mix to a boil, making sure to dissolve all of the sugar into the liquid. Then reduce to medium low or low heat... simmer, just below a boil. Periodically raise heat long enough for the mix to boil, then reduce heat. Stir frequently, making sure to loosen all sediment, especially in the "corners" of your pan. I start at thirty minutes and let the intervals between stirring become shorter as the cooking process lengthens. Towards the end, remember that a watched pot never boils over, and with as much sugar as this mix has, that's a good thing. Reduce liquid level until bubbles do not want to break when raised to a boil. Droplets falling off spoon should be like thick syrup. The mix should be reduced by approximately 50% from its original level in your pan. Remove from heat. About a half hour later and before liquid cools completely, add vanilla to mix. After liquid has cooled, roughly another half hour later, add vodka and mix to an even consistency. I have found that a whisk works best. You should yield about 11/2 liters, just short of filling a 1/2-gallon liquor bottle.