HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 425 degrees. Spray 8" baking dish with non stick spray. Coarsely chop 15 slices of potato and microwave 2 minutes or until tender. Mash with 3 tbsp of the.milk and set aside. Over medium heat, in medium sauce pan, melt butter. Saute onion until softened. Add garlic and cook until fragrant. In bowl whisk together the remaining milk, broth, mashed potatoes, cornstarch/flour/salt/pepper. Add to onion mixture and simmer until thickened. Off the heat add the cheeses until melted and smooth. Layer half the potatoes in baking dish, pour half the sauce over. Repeat. Sprinkle with Panko crumbs. Cover with foil and bake on baking sheet for 30 minutes. Remove foil and continue baking another 30 minutes or until tender. Cool 10 minutes.
Sauce: At least two hours prior, mix together the mayonnaise, sour cream, horseradish, mustard and lemon juice; cover and place in refrigerator. Steak: Adjust oven rack to lower-middle position, place rimmed baking sheet or cast iron griddle on oven rack, and heat oven to 450 degrees. When oven reaches 450 degrees, heat 10-inch heavy-bottomed skillet (not nonstick) over high heat on stovetop until very hot, about 3 minutes. Meanwhile, rub each side of steaks with 1/2 teaspoon oil and sprinkle generously with salt and pepper. Wrap 1 slice bacon around circumfrence of each filet, overlapping ends and securing to meat with toothpick. Place steaks in skillet and cook, without moving steaks, until well-browned and a nice crust has formed, about 3 minutes. Turn steaks with tongs and cook until well-browned and a nice crust has formed on second side, about 3 minutes longer. (watch carefully). Hold filets on their sides briefly with tongs in skillet to crisp bacon slightly. Remove pan from heat, and use tongs to transfer steaks to hot baking sheet in oven (which has been lightly sprayed with non-stick cooking oil). Roasting times: Very Rare: 2 to 4 minutes (center of steaks will appear cherry red and feel very soft and loose when cut with tip of paring knife),. Rare: 4 to 6 minutes (centers will appear red and soft),. Medium Rare: 6 to 8 minutes (centers will appear pink and feel firm but juicy). Medium: 8 to 10 minutes (centers will appear light pink and feel firm and compact). Transfer steaks to large plate; loosely tent with foil, and let rest about 5 minutes before serving. Serve with horseradish sauce.
Heat 2 T oil. Beat eggs with 1/2 tsp salt and scramble in oil until firm, breaking into small pieces. Remove and reserve. Heat remaining oil. Add scallions and shrimp and remaining salt. Cook until shrimp turns pinkish. Break up lumps of cold cooked rice. Add to shrimp. Stir until rice is heated and the grains of rice are separated. Make a hole in the center of the rice. Add all the rest of the ingredients except soy sauce. Stir until thoroughly heated and mixed. Sprinkle soy sauce over rice and mix evenly through. Salt and pepper to taste. Garnish with additional chopped scallions if desired.
Cut the cap and stem off and remove the seeds. Boil 3 minutes and pack into jars to within 1/2 inch from top. Add 1/2 tsp salt to each pint. Fill to within 1/2 inch of top with precooking liquid or boiling water. Put on cap and band. Process 35 minutes under 10 lbs pressure in cooker.
At least half an hour before you begin, soak the raisins in warm water. Next, soak the oats in the 2 1/2 cups water for 20 to 30 minutes. If you are using active dry yeast instead of instant yeast, which I did, withhold 1/2 cup of the water to proof the yeast inches. Mix the flours, yeast, milk, honey, oil, salt, and cinnamon into the oats. Mix well, until all of the flour is hydrated. Knead by hand for 5 minutes or in a standmixer for 3, then mix in the drained raisins. Knead or mix until the raisins are distributed throughout the dough. Cover the bowl of dough and allow it to rise for 1 hour. Then remove the dough from the bowl and fold it, degassing it gently as you do. Place the dough on a floured work surface, top side down. Fold the dough in thirds, like a letter, gently degassing as you do. Fold in thirds again the other way. Flip the dough over, dust off as much of the raw flour as you can, and place it back into the bowl. Cover the bowl and allow the dough to rise in bulk again for another hour. Then divide the dough in thirds and shape the loaves. Place each shaped loaf into a greased bread pan. Spray or gently brush each loaf with water and sprinkle with some more oats. Cover the pans and set aside to rise until the loaves crest above the edge of the pans, roughly 90 minutes. Preheat the oven to 450. Place the loaves in the center rack of the oven. After 5 minutes, reduce the oven temperature to 375. Rotate the loaves 180 degrees after 20 minutes, and bake for another 15 to 25 minutes, until the tops of the loaves are nicely browned, the bottoms of the loaves make a hollow sound when tapped, and the internal temperature of the loaf registers above 185 degrees when measured with an instant read thermometer.
Place steaks in a plastic Ziplock bag, or plastic container. In a small bowl, whisk together all the remaining ingredients. Pour over steaks; turn to coat evenly. Chill for at least 6 hours; turning occasionally to redistribute marinade. After marinating, heat grill on med-high. Remove steaks from marinade and place on hot grill (discard the marinade). Grill for about 4 minutes on each side or to desired doneness.
Clean shrimp. Melt butter; add flour, paprika, salt and pepper, blend together. Add milk and cream gradually. Add sherry. In a separate pan, saute shrimp in butter. Add to the sauce.
mix all together, including bacon, and set in the fridge for atleast 30 minutes to let the flavours combine. Cut and clean salad, and mix all. Serve with croutons. You can then shred more parmesan cheese on top if you like. To make croutons cut up a baguette of your choice into cubes, drizzle with olive oil, oregano, basil. salt and pepper and put in oven at 375 for about 6-8 minutes depending on your oven. Bon Apettit!
Preheat oven to 350F. Spray 2 quart round casserole dish with nonstick cooking spray. cook pasta according to package directions and place in prepared dish. Heat oil in large skillet over medium-high heat until hot. Add mushrooms and cook and stir for 2 minutes. Remove from heat. Stir in spaghetti sauce and pizza seasonng. Pour HALF of spaghetti sauce mixture into casserole and stir until pasta is well coated. Arrange chicken on top of pasta and pour remaining sauce mixture evenly over chicken. Bake, uncovered, for 50 minutes or until chicken is no longer pink in center. Remove from oven and sprinkle with cheese. Cover and let stand 5 minutes before serving.
Combine first 10 ingredients in a jar; cover tightly and shake until well mixed; set aside. Place spinach in a large salad bowl. Just before serving, pour dressing over spinach and toss gently. Garnish with crumbled bacon and egg slices.
Preheat oven to 400 degrees. In large fry pan, simmer wine, water, lemon juice and garlic til a gentle, boil. Add chicken breasts. Continue to cook covered 20-25 minutes on simmer, turning a couple of times. Remove chicken breasts and strain garlic. Discard juice. Cut up chicken breasts into small chunks, mix in a small bowl with reserved garlic. It should be close to 3 cups with the garlic. Have butter, Chicken, Ham (sliced in half to form a strip), and shredded cheese all lined up in an assembly line style to help you work quickley. Phyllo dries quickley. Lay out 1 phyllo sheet at a time. Brush butter on top. Fold the rectangle in half (not lenthwise). Brush top with butter. On shorter side, put approx. 1/2 C of chicken mixture in a line along the edge. Add Ham, top with 1/3 C cheese. Roll phyllo (filling first) into an eggroll shape, lay on a greased cookie sheet. Continue the process until 12 rolls are made. Brush with remaining 1 tbl butter. Bake at 400 degrees for 20 minutes. Serve.
Do not shake the can of coconut milk before opening, so the cream remains on the top. Spoon about 1/2 to 2/3 cup of this thick cream into a medium-size sauce pan and heat over medium to high heat. Reduce until the cream is smooth and bubbly and the oil begins to separate. Add the curry past and fry in the cream until the aromas are released - about 3-5 minutes. Then add the remaining milk. Bring to a boikl and add the fish. Bring back up to a boil, reduce heat and simmer about 5 minutes before adding the eggplants. Simmer a few minutes more, then add the peas and kaffir lime leaves. Season to taste with fish sauce (may not be needed with some brands of curry pastes which are already salted). Add palm sugar to balance and enhance the spice and herb flavors. Continue to simmer until the eggplants and peas are tender. Stir in the basil and chillies (if desired) and cook another 1-2 minutes. Serve over hot fluffy steamed rice.
combine all ingredients (1 tbsp basil) in a food processor. pulse into a spreadable paste, and stir in black pepper. just before serving, add in remaining 1 tbsp basil leaves. keeps 2 weeks, covered.
Heat stock. In a separate fry pan heat the olive oil. Add onion, garlic and celery and slowly fry for about 3 minutes. Add rice to veggies Season with s& p and turn up the heat. As the rice begins to fry, stir it. After a minute it will look slightly translucent Add your first ladle of hot stock and a 1/8 tsp. salt. Turn down the heat to a simmer. Keep adding ladles of stock for 15 minutes, stirring and allowing liquid to be absorbed before adding the next. Add stock until the rice is soft but firm Remove from the heat. Add butter and Parmesan Stir gently. Place lid on pan and allow to sit for 2 to 3 minutes. Add shrimp and peas and simmer for 1 minute. S& P to taste Serve with a bit of olive oil drizzled over the top.
In a heavy-duty casserole over medium-high heat, heat oil and whisk in a sprinkling of flour. Continue to sprinkle in the flour until it is all used, whisking vigorously so that mixture is smooth and does not burn. Continue to whisk until mixture is a very dark brown color but is not burned; this may take 10 minutes or more. Reduce heat to low and add celery, onion, garlic, red bell pepper, green bell pepper and parsley. Stir to mix well. Add black pepper, thyme, bay leaves, salt and cayenne pepper. Add stock a cup at a time, stirring well after each addition. Add tomato paste and sausage, raise heat to medium high and simmer uncovered for 30 minutes, stirring occasionally. Add duck meat, and stir well. Simmer until heated through, about 10 minutes. Serve, if desired, over rice or cornbread.
Trim excess fat from pork butt then cut into 3 inch chunks. Set aside. Add lard and water to a cold stock pot or dutch oven. Turn heat to medium high. Once lard has liquified, carefully add meat. Squeeze the juice from the oranges directly into the pot of meat; add the spent oranges to the pot. Simmer on medium, uncovered, for one hour. Stir the meat every 15 minutes to ensure it doesn't stick to the bottom of the pot. Add the garlic, onion, cinnamon, bay leaves, salt, oregano, thyme, milk and beer to the pot. Stir well to combine. Continue simmering on medium heat, uncovered, for an additional hour. Stir meat at least every 20 minutes to make sure it's cooking evenly. Use a slotted spoon to remove meat to a strainer, then place on a paper towel-lined plate to cool enough to handle. Remove to a sheet pan, break it up with a fork, add back a ladle or two of the liquid and put the tray under a broiler to give the meat some crispy edges. Strain lard through a cheesecloth and save for other uses. Warm tortillas, fill with meat then add a squeeze of lime over the meat. Add optional garnishes.
Slightly defrost fish fillets, cut them in bite-size cubes. In a large saucepan heat olive oil, add garlic, ginger, red pepper flakes and shrimps. Cook for 2 minutes, turn the shrims, add leak and celery and cook for another 3 minutes, constantly stirring. Add hot water, fish cubes, carrots, potatoes and salt. Bring to boil. Reduce heat and simmer for 20 minutes. Remove from heat, add lemon juice, season with salt and/or pepper if desired. Just before serving you may add low fat cream. Serve sprinkled with chopped scallions.
Toss peas, celery, green onions, macadamia nuts and bacon bits together. Whisk together the Garden Court Dressing, sour cream and salt. Stir into salad and enjoy!
Mix sugar, cocoa, cornstarch and salt in heavy saucepan. Gradually add half of milk, whisking until mixture is smooth. Whisk in remaining milk. Continue whisking over medium heat until pudding thickens and comes to boil, about 5 minutes. Continue to boil 1 minute longer, whisking constantly. Remove pudding from heat. Add chocolate and vanilla, whisk until chocolate melts and pudding is smooth. Divide between 2 dessert dishes. Cool puddings in freezer 20 minutes and serve.
Using a deep dish skillet add water, onion and garlic. Bring to a boil for 5 minutes. Add the chicken. Cover and cook on High until chicken starts to turn white (about 5 minutes). Add salt and pepper to taste and chicken bullion. Add crushed red pepper if desired. Add basil, green pepper, mushrooms, tomato paste, and diced tomato. Cover and simmer 30 minutes, crack the lid to let the steam escape for another 30 minutes.
Heat oil over medium-high until hot. Stir in 5 spice powder, garlic powder, ginger, peppers, soy sauce and salt. Add chicken, cook and stir for 5-8 minutes or until coated with spices and no longer pink. Add chicken broth, curry, vinegar and coconut milk. Stir. Bring to a boil. Reduce heat and simmer uncovered for 20-25 minutes, stirring occasionally. Add vegetables to skillet and bring to a boil. Cook for 3-5 minutes or until vegetables are tender - crisp. Serve over rice.
Cook your grains above according to package directions. I usually mix the wild and brown rices together when cooking. Reserve one cup of each grain. Drain and rinse the beans. Stir together the grains. Add the red onion and dried fruits, stirring well. Squeeze the oranges until you get 1/3 cup of juice, including the pulp. Mix together the orange juice and pulp, with the olive oil and agave syrup. Add the orange dressing to the grain salad. Mix it all together. Chill for several hours. The time that I suggested for making this recipe includes the approximate time to cook the grains.
Beat all of the eggs with 6 tablespoons. sugar and milk, adding lemon rind, rum and vanilla. In a separate pot, add the sugar cubes over medium heat cooking until the sugar takes on a honey color and texture. This takes about 5 minutes and while you should swirl the pan, do not stir as it will possibly contaminate the syrup with sugar crystals. Pour the caramelized sugar cubes into an oven safe pudding form before adding the pudding mixture. A glass pie plate also works. In a second pot bring enough water to reach up to over the halfway point of the form to a boil and put the filled pudding form into a water bath. Preheat oven to 350-375 degrees. If you are using a shallow dish, use the lower temperature. Cook for 45 minute in the water bath, and before the Rozata is finished cooking and remove it from the water bath. Cook an additional 15 minutes. After cooling off, carefully turn the Rozata over onto a plate and serve. In summer, one can refrigerate before serving.
In a tall glass, add the sugar, 3 strawberries, 5 mint leaves and a splash of soda water. Lightly muddle. Squeeze juice from the lime into the glass; add rum. Stir and fill glass with ice. Top off drink with soda water. Garnish with remaining strawberry and sprig of mint.
Mix sugar, butter, milk, salt, and cocoa in saucepan. Bring to a full boil for 1 minute. Remove from heat and add peanut butter. Blend until melted. Add vanilla. Blend well. Add oats. Blend well. Drop by spoonfuls onto waxed paper and cool about 20 minutes. Transfer to seal tight container for best freshness.
Boil eggs in pan until fast boiling. Cover pan and remove from stove. Leave covered for 15 minutes. Remove from pan and cool either in refridgerator or cold water. Peel eggs and cut in half. Scoop out cooked yolks and mix with fork. Blend with mayonnaise, mustard, chives and capers. Scoop egg filling with spoon and fill egg whites. Garnish with chives. Wrap and chill until ready to serve.
Boil 2 oz of pasta shells. Slightly undercook the pasta. Set aside. Microwave 4 tbs of butter with 8 tbs of flour for two minutes, stirring with a whisk after each minute. Then slowly add 2 cups of milk, stirring with the whisk constantly. Microwave the entire mixture for several minutes, stirring after each minute, until sauce thickens and takes on a matte finish. How many minutes will depend on the power of your microwave. (Mine took about 6 minutes). Add grated Vermont white cheddar to sauce. The sauce should be hot enough that the cheese will melt as you stir. If not, you may add the cheese then microwave a little more. For an extra creamy sauce, pour a small amount of the pre-cheese sauce into a separate bowl, add one egg and beat vigorously, then return the reserved sauce to the original sauce. Add cheese to taste. I used an entire 8oz block. Add a dash of grated American cheese (optional). Combine pasta and sauce, then pour into a well-greased baking pan. The pasta will absorb some of the liquid, so don't worry if the mixture seems more liquid-y than the way you would normally serve pasta. I used a 9 by 9 inches pan. Bake at 350 degrees covered for about 25 minutes or until bubbling and starting to become golden.
Preheat oven to 400 degrees. Spray a baking pan with non-stick cooking spray. In a medium bowl, mix together Panko, paprika, thyme, garlic salt, and seasoning salt. Then stir in olive oil. (The oil allows the crumbs to get color in the oven). In a separate medium bowl, beat the egg with the milk. Roll each thigh in the egg wash and then into the seasoned Panko. Make sure to pat the crumbs onto the chicken to make an even coating and then place the thighs in the pan. Bake at 400 for 35 - 45 minutes or until juices run clear. Sauce: In a small bowl, mix the honey, spicy brown mustard, and mayonnaise. Serve this sauce on the side for those who like to dip their chicken.
Combine all ingredients in a medium bowl. Toss to coat beans and vegetables evenly in dressing.
Slice cucumbers very very fine. Put slices in a bowl and sprinkle with salt, mix well, & set aside for one hour. Squeeze cucumbers &discard liquid. Add other ingredients and combine.
Preheat the oven to 350*F and lightly grease a bread pan. The original recipe calls for 2 bread pans, but the bread doesn't rise at all so it bakes nicely in one pan. In a mixer cream together the brown sugar, shortening and butter. Add flour, salt, grated coconut, raisins, cherries, nutmeg and mix well. Stir in almond extract, evaporated milk, and water, until a firm dough is formed. (You may need to add additional water.). Split the dough evenly between the two pans, and use a knife to cut a diagonal criss-cross pattern on the top of each loaf. Sprinkle 1 tbsp turbinado sugar over the top of each loaf. Bake for about 1 hour, until a skewer inserted into the center of the loaves comes out clean (Or a digital thermometer reads 190*F.) Cool completely in the pans before removing.
Cook corn in water until ready. Melt the butter and add the Italian seasoning. Take the corn, put it in dish and pour the butter mixture on the corn; sprinkle with cheese.
Toss together spinach, lettuce, bacon, cottage cheese, onion, swiss cheese, oranges, and mushrooms. Toss with dressing. Add as little or as much dressing as to taste.
Preheat the oven to 350 degrees. Lightly spray the pie plate with cooking spray. Combine flour, baking powder, salt and brown sugar in a medium bowl. Add the butter, eggs, and vanilla; Stir well. Stir in the chocolate morsels and nuts. Spoon into a greased 9-inch pieplate. Bake at 350 for 35 to 40 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack.
Preheat oven 350 degrees F. Line 2 cookie sheets with parchment paper. In a medium bowl, mix together the oats, flour, baking soda, coconut, cinnamon and chips. In a small bowl, whisk together yogurt, agave nectar, applesauce, and vanilla extract. Make a well in the center of the dry mixture and pour in the wet mixture. Fold in just until mixed, do not over mix. Take a small 1-inch ice cream scoop or a teaspoon and drop the balls on a cookie sheet about 1-inch apart. Flatten the balls with the back of a fork. Bake for 10 minutes or till the tops are lightly brown. Remove from oven and let cool for 1 minute and transfer to cooling rack. Makes 20 cookies.
Preheat oven to 375. Place flour in a bowl with the butter, using a pastry knife, cut in butter till mixture resembles breadcrumbs. Mix in just enough water to make a smooth dough. Knead lightly then cut into 5 pieces. Roll 1 piece of dough out thinly anduse to line 4 inch, removeable bottom mini tart pans (can also use ramekins). Trim off extra dough and reserve. Repeat for 5 pans and use extra to line 6th. Chill 15 min. Line pie shells with waxed paper and fill with pie weights then bake for 10 minute Remove weights and paper, and bake another 5 minute Remove from oven and reduce temperature to 350. Put apples in a saucepan with wate. Cover and cook for 10 minutes or untill soft. Mash till smooth. Using a fork, mix together egg yolks and sugar in a bowl. Pour cream into saucepan and bring almost to a boil. Gradually stir cream into egg mixture. Strain custard into apple mixture and mix well before spooning into pie shells. Bake for 15-20 minutes or untill custard is set. Let Cool. 25 minutes before serving remove pies from tart pans. overlap apple slices on pies and sprinkle with sugar. Use a blowtorch to caramelize the sugar.
Combine chickpeas and peaches in a mixing bowl. Sprinkle in the spice powders and salt. Add onion. Mix gently and transfer to a serving bowl. Heat the oil in a small skillet and fry the fennel seeds for 1 minute until they start to turn brown. Pour oil along with the seeds into the salad. Serve immediately.
1.	Melt butter in large saucepan over medium heat. Cook leeks 3 minutes. Add squash, curry powder and sugar; cook 2 minutes. 2.	Add broth; cover and bring to a boil. Reduce heat and simmer 15 minutes or until squash is soft. Remove from heat. 3.	Puree squash mixture with immersion blender or in food processor or blender until smooth. Serve with sour cream or Greek yogurt and chives, if desired. VARIATION: To make Butternut Ginger Soup, prepare recipe as directed, except substitute 1 tablespoons minced fresh ginger for curry powder.
Have all ingredients ready before starting. In heavy skillet, heat olive oil on medium heat. Saute chicken breasts until starting to brown a little remove chicken and set aside. In same skillet over medium heat place 1/2 TBSP butter and melt, quickly add mushrooms and asparagus and saute 5-7 minutes until asparagus is tender crisp. Remove mushrooms and asparagus and place in dish with cooked chicken. Heat 1 Tbsp butter in same skillet, add garlic and saute 1 minute, add whipping cream and stir with whisk to get brown bits from bottom of pan, bring to a boil. Add parmesan cheese and whisk until starting to melt the cheese. Add chicken and veggies from the bowl and any juices that are in the bowl. Stir with a spoon until reheated and well mixed. Add pepper to taste Serve immediately.