HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place duck carcass pieces into a stockpot. Cover with enough stock or simmering liquid to cover bones by 1 inch. Cover and bring to a boil over high heat, skimming to remove scum that forms on surface. Reduce heat to keep at a simmer; simmer uncovered, skimming off fat and impurities now and then, for 12 hours. Add water as needed to maintain the level of liquid in the pot. Strain stock; cool rapidly in a large bowl placed in an ice bath. Refrigerate or freeze.
Preheat oven to 400 degrees. In an oval Pyrex casserole dish, place cooked ground beef on bottom. If you have precooked, frozen ground beef in your freezer, you can use that too. Layer all the tater tots next, completely covering the meat. Mix the soup and milk together and pour over the tots. (If you use the gluten free Health Valley Organic Cream of Chicken soup, do NOT use the milk as it is already the right consistency.). Sprinkle the Tony Chachere's over the tots. You can add more depending on how hot your family likes it. If you don't have Tony's, use salt, red pepper, garlic powder, and possibly chili powder. It's not quite the same, but it will do. Top with the cheese. Bake uncovered 30 minutes, or until bubbling. This is so easy to make in the morning, refrigerate, and pop in the oven for dinner. Serves 2 adults and 2 elementary school kids with no leftovers. Double the recipe and bake in a large, glass rectangular casserole if you want leftovers. Freezer info: You can put together and freeze an extra batch if you want. Just don't cook it (except make sure the beef is already cooked). This can go straight from freezer to the oven if you adjust your time and make sure you cook it until it is bubbling on the edges. Hope you enjoy it!
In a mixing bowl, beat together sugar, butter, sliced banana and vanilla. In a sperate bowl, stir together flour and salt. Gradually combine flour mixture into creamed mixture. Stir in chips. Drop by Tbsp on to ungreased cookie sheets. Bake at 350 for 13-15 minutes.
In a small casserole dish spread the cream cheese evenly all over the bottom. Top with the can of chili. Top with the shredded cheese. Add as many jalapeno slices as you wish. If the kids are coming, I will just top half the dish or leave them out all together and serve them on the side. Bake in a 350° oven until cheese melts, about 10 minutes. When I am expecting a crowd, I triple the recipe and put it in a lasagna pan. I also recommend Frito's "Scoops" corn chips because regular tortilla chips tend to break in this dip. You can also make this dip in the microwave and just nuke it until the cheese melts. Now that was the easiest recipe for a party or what!
Combine mix and store in glass jar, tightly sealed. In heavy skillet over high heat combine 4 oz. butter,garlic, worcestershire and seasoning mix. When butter is melted, add shrimp. Cook for 2 minutes, shaking pan back and forth. DON'T STIR! Add remaining butter, stock and beer. Cook for an additional 2 minutes, shaking the pan. Remove from heat. Serve immediately in bowl with lots of french bread to soak up the sauce. *Shaking the pan in a back and forth motion, along with the additional of the stock helps keep the sauce from separating and having an oil texture. Stirring doesn't do the same.
Preheat oven to 375F and line a baking sheet with silicone or parchment. In a small cup, whisk together the chia and water. Let stand 5 minutes. In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, nutmeg and salt. In a large bowl, beat together the shortening, butter, sugars and corn syrup. Add chia mixture and vanilla, beat well. Add dry ingredients to the creamed ingredients, beat until combined. By hand, mix in the rolled oats and chocolate rocks. *Optional step: wrap dough and chill 1 hour, up to overnight*. Scoop scant tablespoons of dough onto the cookie sheet. Bake one sheet at a time for 10 minutes.
Put water, saffron and cardamom pods into a small sauce pan and bring to a boil over medium high heat. Reduce the heat to low and simmer uncovered for about 2 minutes. Add the tea and reduce the heat to low. Simmer gently for an additional 2 minutes. Strain the tea into small tea cups and serve warm.
Mix all ingredients together and add enough juice to make pancake consistency. Cook on cook top in frying pan as with "regular" pancakes.
In a medium saucepan combine undrained stewed tomatoes, water, onion, and taco seasoning mix. Bring to a boil. Stir in couscous and tofu. Cover; remove from heat- Let stand for 5 minutes. Spoon couscous mixture into taco shells. Top with lettuce and cheese- Serve with salsa.
Soak the moong dal for 1/2 hour in water. Meanwhile, wash the chicken pieces, and remove the skin and excess fat. Set aside. Dice one onion and set aside. In a dutch oven or other large cooking vessel heat 3 Table. oil over medium heat. When the oil is hot, add 3/4 of the diced onion. Set the remaining 1/4 of the onion aside for later use. Cook the onion, stirring frequently, until the onion is 3/4 cooked. Add the ginger and the chicken thighs and cook, turning over the chicken occasionally, for about 5 minutes. Stir in the turmeric and the cayenne and mix well with the chicken. Drain the moong dal and add to the chicken with about 4 cups water. Add 1 diced tomato (optional). Blend and bring the mixture to a boil, reduce heat and simmer for at least 45 minutes, but more like one hour. You will probably need to keep adding water every 10-15 minutes. The dal should be well cooked (cook until smooth) and the chicken very tender. Remove the chicken from the dal and debone it, returning the chicken meat to the dal (lentils). Meanwhile, in a small frying pan on high heat put 3 Table. oil, the remaining 1/4 diced onion, the cumin seeds, minced garlic and minced green serrano chiilies. Stir nonstop until almost burnt, but not quite. Add to the dal. Add salt to taste and mix well.
Preheat the oven to 325 degrees. In a large bowl, combine the beans, onion, sugar, ketchup, Coke, dry mustard, and salt and pepper; stir till well blended. Scrape the mixture into a large, shallow baking dish. Drape the bacon slices evenly over the top and bake uncovered till the bacon is thoroughly cooked and the beans are bubbling, 1 to 1 1/4 hours.
Preheat oven to 350 degrees. Beat butter with cream cheese until smooth. Add flour, alternately with sour cream ending with flour. When all is combined, divide into 10 discs, wrap in plastic wrap and chill for at least 1/2 hour, or more. Roll out one disc into an 8 inch circle, leaving others in frig until you're ready for them. Melt jam in microwave for 20 seconds and brush over dough circle, and/or spread with warm ganache. Chop raisins and nuts with sugar and cinnamon in food processor. Sprinkle filling sparingly over jam or chocolate ganache. Cut circle with a pizza cutter into 12 triangles by cutting in fours, and then each 1/4 into 3 triangles. Roll each one beginning with wide end. Place on cookie sheet point side down. (otherwise they will unroll while baking). Sprinkle tops with combined cinnamon and sugar. Bake 15 to 20 minutes, or until lightly browned.
Rinse the cod with cold water, then place in a large bowl. Cover with cold water. Cover bowl with plastic wrap or foil and chill at least 24 hours in the fridge, changing the water once. Drain. Place the fish in a large skillet, cover with cold water and bring to a boil. Reduce heat and simmer till fish flakes easily, about 50 minutes. Drain; cool slightly. Using fingers, shred the fish, dicarding skin and bones. Measure 1 1/2 cups shredded fish and place in a bowl(reserving any remaining fish for another use). Add onion, green bell pepper, tomatoes, lime juice, lime peel, and chile to the fish and stir to blend. Season with salt and pepper. The salad can be made up to 4 hours ahead of serving time, covered and chilled. Mound salad in the center of a nice platter. Sprinkle with chopped boiled egg. Surround with the avocado slices and serve. Enjoy!
Put all of your ingredients together in a pan and heat well, it will be a dark color. Once it just boils take it off and let it cool. Use it or jar it, it will keep for 2 weeks in the fridge tightly closed.
Preheat oven to 350F and grease/flour 13 x 9 cake pan. Prepare cake mix according to package. Pour batter into prepared cake pan. Sprinkle, cinnamon & sugar mixture over the cake batter. With your stick of margarine~ cut up into 8 tablespoon. Drop margarine on top of cake batter ~ one in each corner & the other 4 in middle of cake. Bake according to cake directions. The margarine while baking will pull the cinnamon & sugar mixture down through the cake!
Bring a large pan of salted water to a boil. Add the cauliflower florets; boil for 4 to 5 minutes until just starting to go tender. Drain cauliflower and leave in the colander for a few minutes to steam dry. Meanwhile, heat 1 tablespoon of the butter in a saute pan. Add the onion. Cook until it starts to soften. Add the remainder of the butter and the breadcrumbs and cook, stirring constantly, until crispy. Add the cauliflower and cook, stirring constantly, until it starts to turn a light golden colour. Season with salt and freshly ground black pepper and serve immediately.
Preheat oven to 375°F. Heat a large skillet over medium heat and cook bacon until fat begins to render out. Add onion and cook 1 minute. Add mustard, molasses, sugar and chutney and heat through. Add pepper to taste. Stir in beans then pour mixture into a large, lightly greased baking dish. Bake 30 minutes covered. Remove from oven and stir in bourbon. Bake uncovered 15-20 minutes longer until beans are bubbly and thick.
Place rack in lowest position in oven and preheat oven to 425 degrees. Combine all ingredients except pastry shell, mix well. Pour into pastry shell. Bake 15 minutes. Reduce oven temperature to 350 degrees, bake 35 to 40 minutes longer. Cool. Sour Cream Topping. Combine sour cream, sugar and vanilla or thawed orange juice concentrate and grated orange peel. After 30 minutes of baking, spread evenly over the top of pie; bake 10 minutes longer.
Cut livers and bacon slices in half. Wrap 1/2 slice bacon around piece of chicken liver and pineapple chunk. Secure with wooden pick. Arrange on broiler pan. Combine soy sauce, brown sugar and mustard in small bowl. Brush over bacon rolls. Broil, 6-inches from heat, 15 to 20 minutes turning and brushing with soy/Dijon mixture occasionally until bacon is crisp and chicken livers are done.
Thaw green beans in a colander. Put olive oil, garlic, rosemary and salt in a skillet or stir-fry pan and mix. Add green beans. Stir-fry until beans are just softened. Serve immediately.
Roll cut-up bird pieces in flour and brown in hot oil. Place browned pieces in baking dish and add remaining ingredients, except sherry, in order listed. Simmer in 300 degree oven for 2 to 2 1/2 hours or until tender. Pour cooking sherry over bird about the last hour of cooking.
Let the prime rib roast stand at room temperature for about an hour. Mix the salt, pepper, white pepper, garlic powder and crushed thyme together in a small bowl. Poke holes in the roast at 1 inches intervals with a fork. Rub top and sides of roast with the 2 T. of Worcestershire sauce. Rub the powdered seasonings all over the top and sides of roast. Place fat side up in pan. Don't cover and don't add water/liquid. Preheat oven to 500 degrees then turn down to 350 when you put the roast in (this will sear the outside). The actual roasting time will depend on the size roast that you have. Roast for 18-22 minutes per pound for medium rare. Let stand 30-40 minutes until internal temperature reaches 140 degrees before cutting. 140 degrees is rare, 150 degrees is medium, 170 degrees is well done.
Preheat oven to 350. Mix splenda, cream cheese, bananas and vanilla in a bowl using a hand mixer. Mix until creamy. Place crescent rolls on an ungreased baking sheet. Spread about 1 tablespoon of filling onto each crescent roll and roll into crescent shape. Bake in preheated oven 12 to 15 minutes or until lightly browned.
Separate the broccoli into smaller, bite-sized pieces and set aside. Melt butter n a large saucepan over medium heat. Add the onion and saute until softened, about 8 to 10 minutes. Add the broccoli, quinoa and chicken stock into the saucepan. Cover and reduce the heat to low. Simmer for about 18 minutes, until quinoa is tender. Puree the cooked mixture with a hand blender or cool slightly and pure in 2 batches in a blender of food processor. Return the soup to the saucepan and add the cream. Season with salt and pepper. Reheat the soup on low heat, being careful not to boil it. When the soup is hot, stir in the cheese until just melted and serve immediately.
Mix together the cream cheese, yogurt, sugar, and lemon juice. Fold in whipped cream. Put the blueberries in six parfait glasses. Add a spoonful or two of the whipped cream mixture. Add the peaches to each glass. Add the whipped cream again. Repeat with strawberries and grapes and more whipped cream. Sprinkle the sugar cookies on top.
Spray pan with non-stick cooking spray. Stir chilies and onion over medium-high until onions are translucent. Add refried black beans and taco seasoning to chilies and onion in pan and mix well. Spread mixture across 1/2 of the tortilla. Sprinkle with pineapple bits and cheese. Fold over the other half of the tortilla. Bake at 300 until cheese is melted and beans are warmed through, about 10-12 minutes. Serve with toppings of your choice, such as sour cream, guacamole, diced tomato, etc.
Over a saucepan of boiling water, using a heatproof bowl, melt the chocolates melts. Make sure that the bowl is not touching the water underneath. Whisk in butter and vegetable oil. Keep in a clean jar!
Preheat oven to 350 degrees. Mash bananas together and put aside after task is finished. Cream together sugar and butter. Mix together 2 tablespoons of milk and 2 tablespoons of white vinegar to make sour milk. Add in to sugar and butter. Mix in two eggs, vanilla and baking soda.Add in flour and bananas and mix until all is well blended. Pour into 2 or 3 separate loaf pans. Bake for 40-45 minutes or until toothpick comes out clean. Enjoy!
Place mashed potatoes, flour, egg, nutmeg and salt& pepper in a bowl. Knead lightly with your fingertips to make a firm but soft dough. Divide dough into 4 even-sized pieces and then roll into long sausage shapes on a lightly floured surface. Cut the rolls into small 1 inch pieces. Press each piece over the back of a fork, pressing lightly with 2 fingers. Bring a large pot of salted boiling water to simmering point. Drop six to eight gnocchi in water and simmer for 3- 4 minutes, or until they rise to the surface. Remove with a slotted spoon. Serve with your favourite pasta sauce and parmesan cheese.
Preheat oven to 325. So quick, so easy-- no mess. Get 2 bowls, one wooden spoon. Melt butter in small non-plastic bowl, 40 seconds in microwave. Pour into bigger bowl. Remicrowave butter bowl as is, for 10 seconds. Crack eggs into it. Let sit while mixing sugar into butter. Add vanilla, salt, baking soda and keep blending by hand with wooden spoon till smooth. Add eggs. Stir again. Add flour, 1/2 cup by 1/2 cup till all blended. Lastly fold in chips. Place on ugreased cook sheet. Six on a sheet. By rolling large ball of dough (about an ice cream scoop) per cookie, do not smooth, break in half and mush back together and place on sheet"rough" side up to give lumpy cookie appearance. Bake for 9 minutes the roate sheet and bake another 9 minutes. Let cool ON cookie sheet. Makes 12 cookies, 2 sheets. Remove and eat.
In a large stockpot, heat the oil over moderate heat. Add the onion, green pepper, and garlic and saute, stirring occasionally for 5 minutes. Stir in tomatoes, chicken broth, water, carrots, rice, and basil. Heat to boiling, then reduce heat; cover and simmer for 15 minutes. Add the green beans, black olives, turkey and salt and pepper. Cook uncovered for about 5 minutes or so until soup is heated through. Serve with garlic sticks or crusty bread.
Mix together all ingredients except for the bread. Spread out baguette slices on a rimmed baking pan in a single layer. Pour on pumpkin mixture and flip to coat. Let sit for 20 minutes, then flip over and soak for 10 minutes more. Preheat a large non-stick skillet over medium heat. Spray with cooking oil, or drizzle a little into the pan, and cook about half of the soaked breads at a time for 5 to 7 minutes on one side and about 3 minutes on the other. They should be golden to medium brown and flecked with darker spots. Keep warm on a plate covered with tin foil while you cook the second batch. If not serving immediately, cover and place in a 200°F oven for up to an hour. Serve with maple syrup and margarine, of course.
Measure warm water into a measuring cup, stir yeast and honey into warm water to dissolve. Cover with plastic wrap and let sit for about 10 - 15 minutes until bubbles form and mixture starts to foam. Add the yeast mixture into a large mixing bowl, preferably a stand mixer. Pour in oil and add salt. Add half the amount of flour and mix. If using a stand mixer, use the kneading hook until flour is fully incorporated. If kneading by hand, knead hard for about 10 minutes or more. Flour should be fully incorporated. Add additional flour incrementally, bit by bit until the dough is pliable and slightly tacky. When you touch it, it shouldn't stick to your hands like goo, but just slightly tacky. Once this stage is reached, turn the mixer on high and knead for about 6 minutes. If kneading by hand, knead hard for a good 20-25 minutes or until the dough is smooth and easy to work with. Note that once dough is in the kneading process, you may need to add a bit of additional flour, (this depends on the weather and humidity level in your home). The dough should be smooth and easy to work with and not stick to the bowl, but rather separate from the bowl, leaving it clean. In a separate clean bowl, oil it lightly. Add the ball of dough to the bowl and lightly grease the top of the dough so it won't dry out. Cover with plastic wrap and wrap a couple of towels around it to help it double. Let rise for about 1 - 2 hours or until double in size. Preheat oven to 450 degrees fahrenheit. Prepare 2 pizza stones by lightly greasing and flour. An up-side down cookie sheet maybe substituted for the pizza stone. Mix butter and garlic in a small bowl and set aside. Roll pizza dough to shape it into a 12" circle. Place pizza dough on prepared pizza stone. Dot garlic/butter mixture evenly over both dough's and spread evenly with the back of a spoon or with the balls of your fingers, being careful not to tear the dough. Top with cheeses. At this point you may want your dough to rest and rise a bit more. If yes, cover loosely with plastic wrap and let sit for about 30minutes to 1 (or more) hour, or you may place it directly into the oven. Bake about 10 to 15 minutes or until bubbly and golden. Remember to slightly lift the edge of pizza dough to make sure that it is cooked on the bottom as well. If pizza topping is browning too quickly before pizza is fully cooked, cover top loosely with aluminum foil with shiny-side down. Remove from oven and cool for 2 minutes before cutting into pizza sticks. Serve hot alongside some marinara sauce for dipping. NOTE: Though all purpose flour can be used, bread flour is preferable for it's chewy stretchy quality. All purpose flour reaps a good product as well, but it will be more crunchy than chewy as a pizza dough should be. Any cheese of your choice can be substituted for the mozzarella, I've used muenster, monterey jack and/or a combination. The best result in flavor was when I used a bit of smoked gouda; I don't believe you'd want to use too much of it because it will overpower this bread.
Cook beef and onions together, drain and rinse. In a large sauce pan, add beef mixture with other ingredients. Bring to boil. Reduce heat. Simmer for 15 minutes. When serving, sprinkle with shredded cheese. I like to slice flour tortillas and fry them in a little hot oil and drain, and put them on top. Corn chips are good too.
Preheat oven to 375 degrees. Combine flour, baking soda, baking powder and salt; set aside. In a large bowl, combine sugar, yogurt, eggs, oil, lemon peel and lemon juice; stir until well blended. Add dry ingredients; stir until dry ingredients are moistened. Drop by rounded teaspoonfuls, 2 inches apart on baking sheet coated with non-stick spray. Bake for 9 to 12 minutes or until edges are slightly brown. Cool 1 minute; remove from baking sheet to wire rack and cool completely.
Preheat the oven to 220°C. Melt your butter and set aside. Sift the flour and salt into a large mixing bowl. Or you can add them to a large mixing bowl and aerate with a whisk. Slowly add the milk and butter to the flour. Work the milk and butter in with a knife using a cutting action. Do not knead the dough. Place on a lightly floured tray and gently roll to about 5cm thick. Cut with a 5 cm scone cutter or the top of a narrow glass. Place close together on a baking tray and lightly brush the tops with a little extra milk. Bake 10-15 minutes.
Heat 1/2 cup tomato juice with sugar, salt and bay leaf. Add soaked gelatine - stir until gelatine is dissolved. Add rest of the tomato juice, vinegar and lemon juice. Place in mould and chill. Before it hardens, you can add canned shrimps; sliced hard-boiled egg, or vegetables of your choice.
Place water in large bowl. Add wheat and allow to soak until the liquid is absorbed and wheat is tender, approximately 1 hour. Thoroughly drain and pat dry. Spread drained wheat berries thinly on a baking or cookie sheet and place in oven at 200° until very dry, usually about 1 hour until dry enough to crack easily in a Roller Flaker Mill until moderately fine - the consistency of cracked wheat. Sift out the smallest flour-like bits (they will form a paste you don't want in your recipe). Bring 1 cup water to a boil, add 1/2 cup Bulgur Wheat and boil for 5-10 minutes. When bulgur is done, drain off any excess water and place in a large bowl. Add 2 tablespoons of the olive oil, 1 tablespoons lemon juice, and salt. Toss to coat the grain. Add herbs and vegetables, reserving 1/2 of the diced tomatoes and toss. Add 2 more tablespoons olive oil, 1 more tablespoons lemon juice, allspice, cinnamon and pepper. Toss again, taste and adjust seasonings to taste. Garnish with remaining diced tomatoes and a few whole mint leaves. Serve immediately over gem lettuce for a salad, or serve with crackers, cucumber slices, fresh bread or pita chips for hors d oeuvres.
In a skillet saute onion,celery,and apple in olive oil, cook about 4 minutes. In the mean time, boil broth,butter and water. Add sauted vegetables and dry stuffing mix along with cran-raisins and cook over medium heat for 1-2 minutes. Remove from heat, let stand 5 min, fluff with a fork. You can serve immediately or bake in a 350 degree oven for 10 minutes.
Place first 6 ingredients into a heavy saucepan. Cook over medium heat for 10 minutes. Remove from heat, add vanilla; let mixture cool. Add Rice Krispies and mix thoroughly. Form into 1" balls and roll into coconut.
Soak celery in a bowl of ice water for 15 minutes. Drain and pat dry. Cut into 1/2-inch pieces. Whisk together in a large bowl the vinegar, maple syrup and salt. Add pears and stir gently to coat. Add celery, cheese and pecans, stirring to combine. Season with pepper. Place the 6 lettuce leaves on plates and divide the salad, placing a portion on top of the lettuce on each plate. Serve either chilled or at room temperature. NOTE: To toast the nuts, cook in a small dry skillet over medium-low heat, stirring constantly until fragrant and slightly browned (about 2 to 4 minutes). VARIATION: Instead of cheddar and pecans, try a good Parmesan and toasted walnuts.