HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring a pot of water to a boil. Add a generous amount of salt, then the pasta and cook spaghetti until al dente according to package directions. Heat a deep skillet over medium-high heat. Add olive oil and bacon. Brown and crisp bacon, about 5 minutes, then remove with a slotted spoon to a paper towel-lined plate and reserve. Drain off a little excess fat if necessary but leave just enough to coat the bottom of the skillet. Add the sirloin and crumble it with a wooden spoon as it browns, 3-4 minutes. Add the onions and garlic, and season with salt, pepper, hot sauce, Worcestershire, chili powder and cumin. Cook for another 5-6 minutes. Add the beer, cook for 1 minute more then add tomatoes and tomato sauce. Bring up to a bubble and continue to cook for 5 minutes. While the meat sauce is cooking, make the cheese sauce: Heat a small sauce pot over medium heat and add butter. When the butter melts, stir in the flour and cook for 1 minute. Whisk in the chicken stock and then the milk. Thicken for 2 minutes then stir in the cheese and melt, for another 2 minutes. Stir in the jalapenos and scallions. Season with a little salt and pepper. Drain spaghetti, add to the meat sauce and combine. Pour into a large serving bowl and pour the cheddar cheese sauce over the top.
In small mixing bowl mix together the mayonnaise, sugar, vinegar, milk. Mix well to dissolve sugar completely. Season with salt and pepper to taste. Arrange lettuce leaves (mom always used the larger iceberg type, but any will do) on salad plates. Peel and spear the bananas. (To spear, cut banana in half, carefully insert your finger into the center of the cut, the banana will separate into 3 sections we called spears.). Arrange spears on top of lettuce leaves. Drizzle generously with dressing over bananas and lettuce. Garnish with chopped spanish peanuts (if desired). Serve immediately or keep chilled until ready to serve. *Bananas may darken if prepared too early. Best if made and immediately served.
Slice the dates in half & remove the pits then chop into large pieces. Cut the bananas into 1/2 inch thick rounds then cut the rounds in half. Whip the cream & sugar together with an electric mixer until stiff peaks are formed. Gently fold in the bananas and the dates. Separate into individual serving dishes and sprinkle with cinnamon. Chill for 30 minutes before serving.
Preheat oven to 350 degrees. Grease baking sheets. In medium bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg and salt; set aside. In large mixer bowl, beat sugar and butter until well-blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Add nuts, if desired. Drop by rounded tablespoon onto prepared cooking sheets. Bake 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. To prepare glaze: In small bowl, combine all ingredients until smooth. Drizzle glaze over cooled cookies.
Place the onion, parsley and mint in a food processor. Blend for 30 seconds until smooth. Add the rest of the ingredients. Blend until thoroughly mixed together. Divide this mixture into 24 portions. Using wet hands gently shape into rissoles. Preheat the grill. Place the rissoles on a preheated, lightly oiled baking sheet. Grill for 5-6 minutes or until browned on all sides and cooked through. Serve hot or cold.
Marinate pork in mixture of cumin, garlic, bayleaf, salt, pepper, wine and lemon juice. Marinate for 6 hours. Remove pork from marinade and reserve liquid. Saute in oil, onion and pork until pork is browned. Add marinade and bring to a simmer. Simmer 30 minutes add water or stock if necessary to keep it moist. Scatter with olives and serve with lemon wedges.
Clean and quarter the mushrooms. Cut cauliflower into bite size florets. Trim celery into 3 inch lengths. In a large pot combine lemon juice, vinegar, water, oregano, basil and salt. Simmer for 5 minutes. Add mushrooms and cook 5 minutes. With a slotted spoon transfer mushrooms to a bowl. Add cauliflower to the pot and simmer for 5 minutes. With a slotted spoon transfer cauliflower to the bowl with the mushrooms. Raise heat to high and boil until reduced to 1 1/2 cups. Remove from heat strain and whisk in the olive oil to blend well. Add salt and pepper to taste. Pour dressing over vegetables in bowl. Add celery and olives, cover and refrigerate.
Preheat oven to 450. Spread the bottom of the pastry shell with the mustard and bake for 10 minutes. Cool. Reduce oven heat to 350. Place zucchini in colander, sprinkle with salt and drain for 5 minutes. Saute the mushrooms in butter. Sprinkle one cup of Jack cheese in the bottom of the pastry shell. Spoon mushrooms on top. Squeeze zucchini to remove the excess moisture. Place in the shell, separating and fluffing with fingers. Beat together the cream cheese, cream, egg yolks and egg, season with salt and pepper. Place the pastry dish on a baking sheet and carefully pour in egg-cream mixture. sprinkle the remaining Jack cheese on top. Bake in a 350-degree oven for 45 minutes, until top is puffed and golden and a knife inserted in center comes out clean. Let stand for 5 minutes before cutting.
Process squash, apples, potato, onion, celery, carrots and garlic in food processor until finely minced. Melt butter in stockpot; add vegetable mixture and cook until crisp-tender, stirring frequently. While vegetables are cooking, process walnuts in food processor; add to vegetables and cook for about five minutes. Add all remaining ingredients and bring just to the boil. Reduce heat; simmer until everything is tender. Serve soup topped with whipped cream and sprinkled with ground cinnamon, if desired.
Whisk the butter well, then add the sugar and eggs and continue beating until it is a very creamy. Add cinammon, nutmeg, cognac, vinegar, lemonzest , flour, baking powder, coffee, almonds and nuts, stirring gently. Bake at 180°C for about half an hour. To decorate, you can cover this bread with icing and nuts or what you prefer.
First take your ready-made pizza base. Apply ketchup lightly over the whole pizza base. Cut slabs of cheddar out and cover the pizza in cheese. Microwave for 2.45 on full heat. Stodge fest.
Preheat oven to 400 degrees F. Grease a baking sheet. In a large bowl, stir together both flours, the sugar, baking powder, and salt. Using a fork, gradually stir in the cream until a soft dough is formed. On a lightly floured board, knead the dough 10 to 12 times. Re-flour the board and pat into a circle or rectangle 1/2 inch thick. Using a 2 1/2-inch biscuit cutter, cut into biscuits (or just cut into 2 1/2-inch squares). Place on prepared baking sheet and bake 15 to 18 minutes or until golden on top. Variation: Add 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg to the dry ingredients.
Heat oil in wok, stir-fry onion, garlic, ginger and chilli until onion softens. Add curry leaves and spices, stir-fry until fragrant. Add coconut cream, sauce and juice and simmer, uncovered for 30 minutes. Meanwhile, prepare crabs. Lift tail flap of each crab then, with a peeling motion, lift off the back of each shell. Remove and discard the gills, liver and brain matter, rinse crabs well. Cut each body in half and separate claws from bodies. You will have eight pieces. Add half of the crab to the wok, simmer, covered, about 10 minutes or until crab is heated through. Transfer crab to large serving bowl, cover to keep warm. Repeat with remaining crab pieces. Spoon curry sauce over crab, sprinkle with coconut.
Preheat oven to 350°F Line a muffin pan with cupcake liners. In a medium bowl, combine flour, baking soda, and salt. Set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in the apple sauce, then stir in the lime and orange zests. Add the cranberry juice, lime juice, triple sec, and vanilla. Stir until combined. Sprinkle half of the flour mixture over the batter and mix until just combined. Stir in half the milk, add the remaining flour, and then stir until combined. Stir in the remaining milk (and a couple drops of food coloring, if desired) until just combined (do not over-mix!). Scoop 2 tablespoons of batter into each cupcake liner. Bake 15-18 minutes, until a toothpick inserted in the center comes out clean. Allow to cool completely. When cupcakes are completely cool, make frosting: In a large bowl, cream the butter until smooth. Add 1 c of sugar and beat until combined. Stir in the cranberry juice until just combined. Then add another cup of sugar and mix until combined. Stir in the vodka and the lime juice until combined. Add another cup of sugar and mix well. Finally, stir in the triple sec (and a bit of food coloring if desired) and then add the remaining cup of sugar and beat until well combined and light and fluffy. Frost cupcakes!
Combine all ingredients and mix well. Pour into greased 3 quart casserole. Bake in 400 degree oven 1 hour stirring once.
Heat oven to 350 degrees. Grease and flour bottom only of 8x4 or 9x5 inch loaf pan. Prepare and bake quick bread mix according to package directions. (Or make your own.) Cool completely. Cut bread into 1-inch squares; place in shallow baking dish. Drizzle with orange liqueur. Cover; let stand for about 2 hours. Meanwhile, in medium saucepan combine pudding, milk and orange peel. Bring to a boil over medium heat, stirring constantly. Boil 1 minute; remove from heat. Cover surface with plastic wrap; cool 1 hour. Fold whipped cream into cooled pudding. Line 2 or 2 1/2 quart bowl with plastic wrap. Spread 1 cup of the pudding mixture in bottom of bowl. Add 1/3 of bread squares; spread with 1/3 of the marmalade and 1 cup of the pudding mixture. Starting with bread squares, repeat layers 2 more times. Cover with plastic wrap; refrigerate at least 4 hours or overnight. Unmold trifle onto serving plate. In small bowl, beat 1 cup whipping cream until soft peaks form. Add powdered sugar; beat until stiff peaks form. Frost trifle. Garnish as desired. Presentation: The picture has almond slices along the bottom of the sides and orange curls and candied cranberries on the top. Around the trifle are very thin orange slices with a slit cut in one side so they can be placed in a swoop, almost a figure eight, with a candied cranberry in the center of each.
Saute diced bacon in a non-stick soup pot over low heat until rendered. Add butter and heat until melted. Add onions, celery and garlic and continue to cook over low heat, stirring occasionally, until translucent, taking care not to let them brown. Add salt and pepper to taste, pinch of cayenne, thyme and Wondra or other fine white flour, whisking steadily to make a roux. Cook, whisking steadily, for several minutes. Slowly whisk in clam juice, whisking until smooth, then sherry, whisking until smooth. Whisk in cream, whisking until smooth, then whisk in evaporated milk, whisking until smooth. Raise heat slightly, stir while bringing just until it starts to boil, then lower heat and whisk until slightly thickened, about 5 minutes. Stir in oysters with their liquor, several dashes of Worcestershire sauce and the chopped parsley. Continue to heat, stirring occasionally, until oysters curl at the edges indicating they are heated through.
Make the outside by mixing the first 4 ingredients together. Let rest for 30 minutes; refrigerate for 10 minutes. Divide into 15 equal portions. Roll out into small circles. Place meat and cabbage filling in and twist tops to seal. Steam over boiling water in a steamer for 20 minutes until cooked through.
Preheat oven to 325 degrees. Blend together eggs, buttermilk, oil, vanilla, and bananas. In a separate bowl, mix Splenda, brown sugar, flour, baking soda, salt, and cinnamon. Add chocolate chips. Gradually stir dry ingredients into banana mixture until mixed well. Pour into prepared loaf pan and bake for 1 hour, or until a toothpick inserted in the center comes out clean. **This recipes also works nicely as muffins.
In a small cup combine dressing ingredients (vinegar - sesame oil), whisking until smooth. In a large pot of boiling water cook noodles according to package directions (my package didn't have cooking directions, so I cooked them for 5 minutes), with a slotted spoon transfer noodles to a colander and drain (reserving cooking water in pot). Rinse under cold running water; drain well. Transfer to a large bowl. Return cooking water to a boil. Add shrimp and cook until opaque (3-5 minutes). Rinse under cold water; drain. Combine shrimp, dressing and the remaining ingredients with the noodles; toss to combine. This can be made ahead and refrigerated for up to 2 days.
Cook pasta and drain;set aside. Saute chicken livers in olive oil until cooked through; allow to cool and mince. In a very large skillet, saute ground beef, smoked sausage, onion, celery, green pepper, garlic, cajun spice, paprika, salt, and pepper until very nicely browned. Add chicken livers back to pan, tthen stir in wine and let it cook off. Add tomato sauce, instant chicken bouillon, hot pepper sauce, and soy sauce and stir to blend. Stir in half and half and let thicken just a little bit, then combine sauce with cooked rotini. Serve garnished with parmesan cheese.
Preheat oven to 350 degrees F. Make toasts: Brush each slice of baguette with olive oil and season with salt. Toast in oven until golden and crisp. Spread Gorgonzola cheese on toasts and top with 2 thin slices of pear. Drizzle honey over, then sprinkle walnuts. Season with salt and pepper to taste.
Make basting liquid: Bring broth, butter, and wine to a boil in a small saucepan over high heat. Add the rosemary and zest and simmer for 20 minutes. Add the honey, remove from heat, set liquid aside, and keep warm. Roast the turkey: Preheat oven to 350 degrees F. Season the turkey with salt and pepper. Truss the turkey and place, breast side up, in a roasting pan fitted with a wire rack. Add garlic cloves and lemon slices in the pan and roast for 30 minutes. Baste turkey with liquid and roast, basting again every 30 minutes, until a thermometer inserted into the thigh meat reads 175 degrees F -- about 3 hours. If you plan to make gravy, reserve the pan drippings. Let the turkey rest for 30 minutes before carving.
In medium saucepan, combine brown sugar, cornstarch, 1/4 teaspoon caraway seed, and salt. Stir in 11/2 cups apple juice and lemon juice. Cook, stirring, over medium heat until thickened. Set aside. Place roast in oven-proof skillet. Insert meat thermometer. Roast at 325 degrees for 1 hour. Brush with 1/2 cup apple juice mixture. Roast 2 hours longer. Spoon combined sauerkraut, apples, carrot, and 1/2 cup remaining apple juice and 1/2 teaspoon caraway seed around pork roast. Spoon remaining apple juice mixture over pork roast and sauerkraut; cover. Roast 30 to 60 minutes longer, or until meat thermometer registers 155 to 160 degrees. Let roast stand 5 to 10 minutes. Slice to serve.
Dip chicken in beaten egg, then cornstarch, fry in hot oil until golden brown. Place in casserole dish. Mix sauce well and pour over chicken and bake for 2 hours at 325*.
Preheat grill over high heat. Cut 4 sheets of foil about 12 inches long. Divide steak, shrimp, corn, tomatoes, red onion, lime wedges, and garlic between each foil pack. Drizzle with olive oil and sprinkle with Old Bay, fresh thyme, cumin, and black pepper. Fold the foil packets crosswise over the mixture to completely cover the food. Roll the top and bottom edges to seal them closed. Place foil packets on the grill and cook until just cooked through, about 6 to 8 minutes per side. Garnish with parsley and serve with lime wedges.
Preheat oven to 350 degrees. Cream butter and sugars until smooth. Beat in eggs and vanilla until combined. In a separate bowl, combine flour, hot chocolate mix, salt and baking soda. Add to wet ingredients in 3 to 4 parts. Fold in chips. Form into balls and bake for 9-11 minutes. Let cool for 5 minutes before removing from pan.
Combine first 8 ingredients. Melt butter in a Dutch oven over medium heat. Saute onion& garlic for 5 minutes, stirring frequently. Stir in spice mixture; cook 5 minutes, stirring frequently. Add chicken; cook 10 minutes, stirring frequently. Combine yogurt and tomato paste. Add yogurt mixture, potato and water to pan. Bring to a boil. Cover, reduce heat and simmer 1 hour, stirring occasionally. Serve over rice and enjoy!
Crust:. Preheat oven to 350* and lightly grease a 9 x 9 baking pan. Cream the butter and sugar until fluffy. Add vanilla and salt. Stir in the flour just until the dough begins to come together in walnut-sized chunks. Press the dough into the prepared pan and bake 20 minutes or until golden brown around the edges. Begin making filling as soon as you put the dough in the oven. Filling:. Pour the milk into a heavy saucepan and cook over low heat, stirring often, 60-90 minutes, until golden brown. When thick and deep golden, spread caramel evenly over cooled crust and refrigerate until caramel is cool and set. Topping:. Melt the chocolate and butter slowly over low heat and spread over the cooled caramel layer. Sprinkle sea salt over the chocolate (if desired). Refrigerate until set. Store the bars, covered, in the fridge.
Spread the butter and mayonnaise on both slices of bread. Add thinly sliced cucumber to one slice of bread. Add seasoning to cucumbers. Top with the other slice of bread. Cut off crusts and slice into squares or triangles. Sandwiches should be small for finger foods. OPTIONAL: Add horseradish to the mayonnaise to give the sandwich a bit of a bite.
Preheat oven to 400 degrees. Line a 9 inch pie plate with one of the crusts from the purchased package. In a large bowl, combine the sugar, flour, cinnamon and salt. Add apples, toss to coat. Spoon apple mixture into crust. Dot with butter, sprinkle with orange juice. Place second crust over filling; trim, seal and flute edges. Cut small slits into top crust. Bake at 400 degrees for 40-45 minutes or until crust is golden brown and filling is bubbly. In small bowl, whisk glaze ingredients until blended. Spread over warm pie. Cool on wire rack.
Remove salmon skin and place salmon in a glass container. Prepare marinade and pour over salmon and refrigerate for 30 minutes. While fish is marinating, prepare your rice. Being lazy, I prefer using Rice-o-roni Herb & Butter but you can easily substitute your favorite rice side dish here. Place filet(s) on 350° grill, season with coarse sea salt, fresh ground pepper and parsley flakes to taste. After 7-8 minutes flip filets, reseason and continue cooking for another 7-8 minutes or until the fish is light pink and flaky. Do not overcook. Serve salmon over a bed of rice with a chilled glass of Chardonnay or Pinot Noir. Bon Appetite!
Mix the butter, celery, spices, eggs and broth together in a large mixing bowl. Add the bread crumbs and stir to blend. Cook in slow cooker on high for 45 minutes; reduce heat to low for 6 hours.
In 2 quart slow cooker, combine condensed milk, chocolate chips and baking chocolate. Cover and cook on low for 2 hours, then stir. Continue to cook another 1-2 hours, as necessary to melt chocolate and the mixture is a smooth consistency. Stir in marshmallow creme and blend. Serve immediately with your choice of dippers.
Cook Rice-a-roni according to directions on box. Add corn, cream of mushroom soup, Cheez Whiz and milk. Place in casserole dish and bake at 375 degrees for 20 minutes.
Preheat oven to 350°F. Combine broth, butter, pepper, garlic salt, red pepper, Italian season and chicken in baking dish. Bake 25 minutes. Once chicken is cooked remove from baking dish and place in freezer for quick cooling and save liquids. (can be done the night before!). Put the liquid in a bowl and add gravy, soup, and flour. Mix until smooth. Peel and chop potatoes. Rinse and put in a saucepan. Add liquid mixture and water to potatoes and boil 15 minutes or until potatoes soften but don't lose their crispness. Preheat oven to 400°F. Peel and chop onion. Chop cooled chicken into small pieces. (use your best judgement -- you know if you like big chunks or not :) ). Pour liquids, potatoes, mixed veggies, onion, and chicken into large baking dish. Bake 35 minutes. Bake biscuits according to package directions -- (I know it says not to say that, but canned ones are the easiest and you don't need any other ingredients, and they all have different directions. I don't recommend baking the biscuits on top of the casserole because they come out half mushy -- and nobody likes mushy biscuits. Usually they're 400 degrees and if its 450 you can still bake both at the same time by just taking 8 or 10 minutes off the casserole bake time -- but watch closely!). Remove from oven. Allow to cool 5 minutes. Enjoy!
Add all the ingredients to an ice-filled shaker. Shake vigorously. Strain into a highball filled with ice. Garnish with a lime wedge.
In bowl, blend water, soy sauce, wine, cornstarch, and ginger until smooth. Set aside. Heat oil in large wok or skillet over medium-high heat. Stir fry garlic until softened, about 2 min. Add shrimp and stir fry until pink, about 4 min. Add broccoli, bell peppers, snow peas, corn, water chestnuts, and scallions. Stir fry one minute, mixing well. Stir sauce mixture to combine, pour over veggies. Cook, stirring, over medium-low heat, 5-7 min. ,until sauce thickens and veggies are crisp-tender.
In a large sautee pan or wok, heat 1 tbsp sesame oil over high heat. Sautee tempeh until golden. Add rest of sesame oil. Add in vegetables one at a time, heartiest ones first, stirring as you go until all vegetables are cooked. This should only take about five minutes. Remove from heat, stir in hot honey garlic sauce, garnish with sesame seeds and serve. For the sauce, heat sesame oil in a small pan. Sautee onion until translucent. Add garlic and continue to cook. Add in raw honey, stirring to melt. Whisk in tamari, rice vinegar, ginger, cayenne and sea salt as desired. Add in water and simmer. Taste for seasoning, adding more honey and sea salt as needed. Whisk in arrowroot, adding more as needed to thicken into a saucy consistency. Pour over vegetables and tempeh and serve warm.
(Brioche): In a large bowl of a stand mixer, combine all the ingredients, except the butter and beat on low with dough hook for 10 minutes. Add the softened butter and knead for another 20 minutes until dough slaps on the side of the bowl. On a floured work surface, roll out the brioche dough into a rectangle that is approximately 1/4-inch thick. Combine the brown sugar, cinnamon, and pecans and sprinkle evenly on the brioche. Roll up the brioche jelly roll-style and slice the roll into buns about 1-inch thick. For the Goo: In a saucepan over medium heat, melt together the butter and brown sugar. Remove from heat, let cool, and whisk in the honey, cream, and water. Spread the Goo on the bottom of a 1/4 sheet pan (so you have enough room to proof & spread out) and place buns evenly spaced in the pan. Cover and allow to rise for 2 to 3 hours in a warm place. Preheat oven to 350 degrees F. Place buns in the oven and bake until golden brown, about 45 minutes. Let cool for 10 minutes and then invert onto a serving platter.
Place all ingredients in a blender; blend on high speed until smooth, scraping down ingredients in blender if necessary. Divide into two tall glasses and drink with a straw.