HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil the rutabagas in water until tender. Drain and mash. Add other ingredients, reserving 1 tablespoon cheese (use more or less cheese depending on how large your roots are, how well you like cheese, and how well you like rutabaga!) and combine thoroughly. Place in shallow baking dish, sprinkle with cheese, and bake at 350F until cheese on top is toasted.
Before you start you should just know that the handfuls are adult handfuls. If children are making this then they should use 2-3 child-sized handfuls. Cream the butter/marg and the brown sugar till smooth. Add all the handfuls. Mix well, then add the flour and baking soda. Add the milk. Drop by tablespoons on to a greased cookie sheet. Bake at 350 degrees F for about 10 minutes or until done. Leave on the cookie sheet a minute or two before lifting them off, as they might crumble. The ratio of handfuls can be adjusted- you might want to go heavier on the raisins and peanuts and lighter on the chocolate chips, although why anyone would want less chocolate is totally beyond me!
Chop onion into small pieces. In large sauce pan over medium-high heat, cook onions and ground beef until beef is fully cooked (brown). Pour in red kidney beans, tomato sauce, and chili spices. Cook over medium heat for 10 minutess, stirring occasionally. Serve with cheese and onions.
Heat a skillet over medium heat and add the olive oil. Fry the egg to desired temperature and remove from skillet. Microwave the black beans, salt and cumin in a bowl for one minute. Remove the bowl from the microwave and add the greens on top. Put a lid on the bowl to steam the greens. Remove and add the egg on top.
Heat the oil in a pan and fry the onions till golden. Combine all of the spices with the salt and a little water to make a paste. Rub the spice paste into the liver and add it to the pan with the garic. Cover the pan and cook for 10 minutes. Serve garnished with the tomatoes.
Dissolve coffee in water. Mix all ingredient's slowly in a blender. Serve chilled.
Rinse off beef strips; marinate in Mesquite Marinade for 30 min or more. Julienne peppers and onions. Add oil to pan and heat. Add beef strips and brown 3-4 minutes; add peppers and onions; cook until veggies are softened. Remove from heat; serve in warm tortillas with toppings.
Fry egg and bacon in little oil. Spread butter on outsides of bread slices. Start layering sandwich starting with cold meat, egg, tomato, onion rings and end off with cheese. Sprinkle salt and pepper before topping with cheese. Heat little oil in frying pan. Fry sandwich in pan until golden on both sides. Bacon can be substituted with ham, pastrami or salami. Cheddar can be substituted with emmantaller. Have with caffeine loaded fizzy drink or strong sweet coffee.
Pre heat oven to 350 degrees. Coat 2 (9") round cake pans with cooking spray. Cake. Combine 3/4 cup brown sugar,butter & 1tsp cinnamon. Spread half of mixture in each pan to within 2" of edge. At medium speed beat cake mix, sour cream,eggs,oil and 1/4 cup water until blended. Increase speed to medium-high beat until fluffy, about 2 minutes. Transfer 1 cup to a small bowl. Divide rest of batterbetween the 2 pans over the sugar. Stir remaining brown sugar & cinnamon into reserved batter. Drop by heaping Tbs on to batter in pans. Swirl being careful not to stir up sugar layer. Bake 25-30 minutes or until toothpick inserted into center comes out clean. Cool on racks 10 minutes. Remove from pans. Cool on racks. Frosting At medium-high speed beat cream cheese,butter& vanilla until smooth. Beat in sugar until light & fluffy. If desired reserve 1 cup to a pastry bag with star tip. Place 1 cake layer sugar sid up on a plate. Spread with 1 1/2 cups frosting to within 1/2" of edge. Top with remaining cake layer sugar side down. Spread with remaining frosting. With reserved frosting pipe rosettes. serves 16.
In a mixing bowl, cream the butter and sugar. Add both eggs and orange peel, or flower water and beat well. Sieve the flour, baking powder and salt into the creamed mixture and lightly blend. Fold in the red currants. Fill greased or paper-lined muffin cups two-thirds full and bake at 375° for 20-25 minutes or until muffins test done. Cool for 5 minutes before placing on wire rack. Dust with confectioners' (icing) sugar once completely cooled.
Let the oil get heated in a large ovenproof casserole over medium heat. Add in the onion, bell pepper, green beans, and carrot; stir/saute for about 10 minutes or until soft. Add in the ginger, garlic, garam masala, turmeric, salt, and cayenne; cook and stir occasionally for 2 more minutes. Stir in rice, then stir in water. Cover and bake in a 375° oven for 30 minutes or until the rice and vegetables are tender. Remove from oven; stir in the kidney beans and replace the lid. Let stand for 5 minutes. Serve onto individual plates; garnish with peanuts and raisins, if desired.
Preheat oven to 220 Degrees Celsius. Cut each sheet into 4 10cm circles, line 1/2 cup muffin pan with dough. Refrigerate. Stir custard powder, sugar and 1/2 cup cream until smooth. Stir in zest and essence. Bring remaining cream to boil in saucepan. Stir quickly into custard mixture. Stir over low heat 2 minutes until thickened. Cool 5 minutes and pour into prepared cases. Bake in middle oven 15 minutes. Dust with icing sugar to serve.
Preheat oven to 350-degrees. Combine all ingredients in mixing bowl. Mix well with a spoon. Shape dough into 1-inch round balls. Place 2 inches apart on cookie sheet. Press balls flat with fork dipped in extra sugar. Bake for 12-15 minutes. Cookies should not be too brown. Remove from oven and allow to cool on cookie sheet for one minute, then remove to wire racks.
In a bowl, stir the flour, brown sugar, cinnamon, and nutmeg to mix well. Cut in the butter with a pastry blender until the mixture makes coarse crumbs; there may be some small pieces of butter still visible; that is fine. Adjust oven rack one-third up from bottom of oven; preheat to 350°. In a bowl, combine the sugar and tapioca; add in the frozen berries, stir gently with a rubber spatula; let stand for 15 minutes, stirring occasionally. Meanwhile, peel, quarter, and core the apple; cut it into 1/4 to 1/2 inch cubes. Stir it into the berry mixture; sprinkle the lemon juice over the fruit and gently stir together. Spread the berry mixture in a smooth layer in the crust; slowly and carefully sprinkle the crumb topping evenly over the berry mixture. To prevent rim of the pie from overbrowning, cover edges of pie crust with foil. Bake for 1 hour; then remove foil, increase heat to 450° and continue baking for 8-10 minutes, only until the filling begins to bubble up around the edges (watch it and do not let it bubble over. Remove from oven; at this point the filling will be thin and soupy, but when it cools it will become firm and will slice nicely. Serve at room temperature, plain or with vanilla ice cream. Note: it is important that the crust be high and not have any low spots or the filling will bubble over.
Heat oil over medium flame. Saute onion and bell pepper five minutes. Add garlic and ginger and continue to cook until vegetables are soft. Add curry, cumin, and cayenne and stir. Add coconut milk and bring to a boil. Reduce heat, add chickpeas, and simmer until thickened slightly. Season with salt and pepper and garnish with raisins.
Wash and trim the radicchio and Savoy cabbage leaves, and remove the chunkier stems and centre stem of the Savoy cabbage. Then cut or tear the leaves into even sized strips. Heat the olive oil in a large wok or frying pan. Wilt the leaves in the olive oil - just for a few minutes so the leaves are still crunchy but warm. Lay the wilted leaves out on a large platter or individual plates and top with the gorgonzola cheese cubes, Parma ham slices (which have been shredded) and the olives. Scatter the rocket (arugula) leaves over the top and then scatter the pomegranate seeds over before adding the dressing. Serve immediately.
Mix all in bowl, stir well. Store in fridge in airtight container for several weeks.
Put the parsley, garlic, bay leaves, 3 lemon halves, the wine, olive oil and chicken broth in a large pot and bring to a simmer. Season with salt and pepper. Meanwhile, prepare the artichokes: Wash the artichokes under cold water. Using a chef's knife, cut off the stems close to the base. Pull off the lower small tough leaves. Cut off the top inch of the artichoke and rub with the remaining lemon half to preserve the green color. If you wish, trim the thorny tips of the leaves with kitchen shears. Place the artichokes in the steaming liquid, bottom up. Cover and simmer until a knife inserted in the base meets no resistance, about 30 minutes. Serve the steamed artichokes hot or cold with lemon wedges. To eat, pull off a leaf and dip in melted butter; scrape the meat off the tender end with your front teeth. When you reach the center cone of prickly purple leaves, discard it (this is the choke that protects the heart). Now use a spoon to scrape away the thistle fuzz covering the heart, the meatiest part of the artichoke. Cut the heart into pieces and eat.
Set the oven at moderate (180C/350F). Grease a 6-7 cup fluted ring cake mould with 30g of butter, putting large dabs in the creases of the mould and embedding an almond in each dab. Put in the refrigerator to set while preparing the mixture. Cream the remaining butter well. Gradually beat in the sugars, beating well between each addition. Add the egg yolks one at a time, and beat until smooth. Stir in the vanilla and almond essences. Sift the flour, baking powder and salt three times and fold into the creamed mixture alternately with the milk. Whisk the egg whites until stiff, stir a spoonful into the cake mixture and, when incorporated, fold in the remaining whites carefully and lightly using a large metal spoon. Pour into the prepared tin and bake for about 1 1/2 hours, or until the cake is cooked when tested with a skewer. Allow to stand for about 15 miutes before turning out. Allow the cake to cool completely before dusting with sifted icing sugar. Cut this rich cake into thin slices to serve.
In 4.5- to 6-quart slow cooker bowl, combine celery, onion, squash, lentils, water, broth, rosemary, 3/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Cover slow cooker with lid, and cook as manufacturer directs on low setting for 8 hours. To serve, spoon lentil stew into serving bowls; top with cheese shavings, and sprinkle with chopped parsley. Makes about 11.5 cups.
Pick over the crab to remove pieces of shell. Use only about 1/2 t of filling for each wonton. Seal edges with beaten egg. (Make sure you squeeze out all the air or they'll pop open during frying and make a real mess)! Deep fry at 350° until golden brown and crispy. Blot on paper towels.
Slash chicken legs 2-3 times with a sharp knife. Place in glass baking dish side by side to marinade. Mix remaining ingredients together and pour over chicken. Refrigerate 1 hour. Cook on hot grill about 20 minutes, turning and brushing with the marinade. Check to make sure they are done and be careful not to burn them.
Heat oven to 350. Line 9-inch baking pan with foil extending over edges. Grease and flour. Combine sugar, butter, and water in medium saucepan, and cook over low heat stirring constantly. Remove, immediately add 1 cup chocolate chips and stir until melted. Beat in eggs and vanilla until well-blended. Stir together flour, baking soda, and salt; stir into chocolate mixture. Spread batter in pan, bake 15-20 minutes until brownies begin to pull away from pan. Remove brownies from oven; immediately spread caramel topping. Sprinkle remaining chips and nuts over topping. Cool completely in pan on wire rack. Cut into bars.
Preheat the oven to 400 degrees with the rack in the upper half of the oven. Thinly slice the potatoes about 1/8 inch on a mandolin, food processor, or the old fashioned way, a sharp knife . Melt the butter in a large saute pan over high heat and add the shallots and sliced mushrooms and cook for about 6 to 8 minutes. Add the re-hydrated porcinis to the pan (if using) and saute until the liquid from the mushrooms has evaporated. Season the mushrooms with salt and pepper. Add the chicken stock, 1 1/4 cup of the cream, and chopped herbs, heat through, do not boil. Use an oiled 3-quart baking dish. Begin with a layer of about 1/3 of the potatoes, 1/2 of the mushrooms and cream and a little of each cheese, 1/3 of the potatoes, the remaining 1/2 of the mushrooms with cream, then the final layer of potatoes. Pour the remaining 1/2 cup cream over the potato layers and top with the remainder of the cheeses. Cover with foil. Bake until the potatoes are tender and the cream is almost completely set and thickened, about 1 1/2 hours. Uncover and top with breadcrumbs and cook until golden, about 15 minutes.
1. Preheat oven to 350 degrees F. 2. Dice onion and mushrooms. Mince garlic. Sautee in a skillet with EVOO until onions are golden and translucent. Season with seasoned pepper. Remove from heat. 3. Grate carrot into a large mixing bowl then add 1/2 cup BBQ sauce, 4 oz shaved Parmesan cheese and remaining ingredients and blend thoroughly. When finished, mixture should be firm enough to maintain a loafed shape. If needed, add more bread crumbs to stiffen mixture. 4. Place ground turkey mixture into 5 small loaf pans approx 5x3 inches (I purchased mine from grocery store in a set of 5 disposable pans with lids). 5. Bake at 350 degrees for approximately 40-45 minutes. With approximately 15 min remaining, spread remaining BBQ sauce over loafs then sprinkle with remaining Parmesan cheese. When done internal temp should be 165 degrees F and cheese on top melted and golden.
Rub chicken with turmeric and set aside. Grind the next 6 ingredients, by hand or a spice grinder, until powdered (this is masala). Mix the masal with enough water to make a thick paste. Grind the cashews and raisins to a paste. In a wok, chow the onion until soft and browned. Reduce heat. Add the ginger and garlic, stir together until aroma is released. Add the masala paste, stir until the oil separates out of the mixture. Add the diced tomato, cook for about 2 minutes. Add the chicken to the wok, toss to coat. Add 1 1/2 cup of water, stir well, reduce heat further and cover. Simmer until chicken is done and tender. Stir in the cashew/raisin paste. Remove from heat, garnish with cilantro leaves.
Marinate berries in brandy through sugar 3 hours. Combine blackberry liqueur through water in a cocktail shaker and shake with ice. Strain into a highball glass 3/4 filled with crushed ice. Garnish with 1 heaping Tbs marinated mixed berries and serve with a straw. Use leftover berries to make more drinks or serve over ice cream, pudding, pound cake, etc.
Put flour, sugar, and soda in a bowl. Mix well. Put peaches and eggs in a food processor or blender Mix. Mix wet and dry ingredients together. Pour into a 9 x 13 inch baking pan and bake 30 minutes.Bake at 350. TOPPING: Cook 3/4 cup sugar, margarine, nuts, Milnot, and coconut about 6 minutes. Pour over warm cake.
Prepare the ziti as directed. Reserve 1/4 cup of the pasta water before draining the pasta. While the pasta is cooking, slit and remove the casings from the sausage links. Mash up the meat and place on a frying pan with a drizzle of olive oil. Brown the sausage meat, being careful to stir and turn the meat to make sure it is no longer pink inside. While meat is cooking, season with salt and pepper (to taste). Add 1/2 tsp of the cayenne and 1 tbsp of the crushed red pepper, too. When the meat is almost browned, add the minced garlic. Stir for about 1 minute and then turn off the heat so the garlic doesn't burn. When the pasta is cooked, drain and set aside in a colander. In the same pasta pot (with the reserved water), add the ricotta, half of the spaghetti sauce and half of the parmesan cheese. Stir until creamy. Add the remaining cayenne and crushed red pepper and italian seasoning to the sauce mixture. Add the meat to the ricotta/sauce mixture. Add the pasta into the sauce/meat mixture. Grease a casserole pan lightly with olive oil. Place an even layer of the pasta mixture, only using half of it. Place half of the mozzarella and half of the remainder spaghetti sauce on top of the pasta layer. Sprinkle with some parmesan, if desired. Place the second half of the pasta mixture on top of the first. Put the rest of the mozarella, spaghetti sauce and parmesan cheese on top. Sprinkle the top with the remaining crushed red pepper. Cover casserole pan with foil and bake for 35-40 minutes at 350 degrees. Cheese should be melted and sauce should be a bit bubbly.
Preheat oven to 350 degree. Place the onions and garlic on the bottom of your pan. Add roast. Combine the rest of the ingredients and pour over roast in pan. Bake 3-4 hours, covered.
Boil garlic cloves for 60 seconds. Drain & peel. Season chicken liberally with salt and pepper. Heat butter and olive oil in large pan over med-high heat. Saute chicken skin side down first until brown, about 4 minute Turn over with tongs (do not pierce skin) and brown on other side, another 4-5 minute. When chicken is brown, transfer to plate. Add garlic cloves to pan and saute 5-10 minute until evenly browned. Add wine and 2 tbs. cognac, bring to a simmer and scrape bottom of pan. Return chicken to pan and spirinkle with thyme. Cover and simmer about 30 minute or until chicken is cooked through. Remove chicken to platter and keep warm. In a small bowl, whisk together flour and 1/2 cup sauce from pan then whisk it back into pan. Add cream and last tbs. of cognac. Cook 3 minute and add Salt and pepper to taste. Pour sauce and garlic over chicken and serve hot.
Put mayonnaise on one side of bread, and peanut-butter on the other side. Cut olives in half, and put on the sandwich.
saute garlic, onion and ginger in medium high. add chicken and stir cover for about 5 minutes. add fish sauce and cover for another 5 minutes or until chicken absorbed fish sauce. add curry powder and turmeric and stir till you smell the curry. adjust heat to medium then add water and red bell pepper. cover for about 10 minutes. add coconut milk and bok choy and cover for another 5 minutes or until bok choy and chicken is tender. Note - chicken may also be substituted with pork, lechon, tilapia or beef.
Brown meat in oil in dutch oven,. remove meat from pan and saute garlic and onion until soft. Add meat back to pan and add chili powder, cumin, cocoa powder, paprika, oregano, pepper flakes, and bay leaf. Saute gently for 30 minutes or so stirring frequently, add a little water if necessary to prevent scorching. add beef broth, tomato sauce and cider vinegar. Simmer one hour stirring frequently. Add bell peppers and continue to simmer until peppers are tender, adding water as necessary.
In large sauce pan heat 2 tablespoons olive oil and saute beef strips until brown. Sprinkle with ground pepper. Remove from pan and place in a deep pot. Add onions and mushrooms to pan and saute until golden. Add to pot. Deglaze pan with red wine and add to pot. Add beef broth, ketchup, HP sauce, beef bovril, worcestershire sauce and bay leaves to pot. Cover and simmer (low simmer) for 2 hours. Mix the margarine and flour together with a fork in a bowl. Bring stroganoff to a boil and add a teaspoon of this mixture at a time to the stroganoff, until you get your desired thickness. Lower heat and add as much sour cream as you like. I'm not a big sour cream person, so I just add about 1/2 a cup. Boil egg noodles until al dente, drain and add to individual serving bowls. Top with stroganoff and sprinkle a little of dill on top.
Cook the barley according to package directions; drain and cool. Combine and toss the barley, black beans, corn, tomato, peas, cilantro, and avocado. Combine in a blender or airtight container, the water, lemon juice, oil, onion, garlic, salt and pepper. Blend or shake, then pour over salad and toss. Keep refrigerated.
Heat the butter in a saucepan; add in the first 3 ingredients; stir/saute until crisp-tender. Add in the remaining ingredients; stir until cheese is melted and mixture is well blended and heated through. I transfer dip to a crockpot and keep warm on low heat setting; stir occasionally. Serve with tortilla chips.
Combine 1 1/2 cups vodka, 1 cup lemonade concentrate, and 4 cups ice cubes in blender. Blend to just smooth but still slushy consistency. Pour into large pitcher. Repeat with remaining vodka, lemonade and ice. Add to same pitcher. (Can be made 5 hours ahead. Cover and freeze.). Whisk lemonade gently (do not blend again). Pour into 8 tall glasses; garnish with mint and serve.
Cream oleo and sugar. Beat in eggs. Sift flour with soda and cocoa. Alternately add dry ingredients and milk to creamed mixture. Bake in greased and floured pans at 350 degrees for 30 to 35 minutes. Look for"Frosting for Clabber Cake" recipe # 42168.
Preheat grill to medium-high direct heat. Soak corn in husks in cold water for 10 minutes. Meanwhile, blend butter, olive oil and lime peel in small bowl: cover and refrigerate. Place corn on grill and cook for 10-12 minutes turning once or twice. Remove husks and silks, (if you want your corn to have that "grilled" look place husked corn back on grill for 3-5 minutes while turning once or twice again) Spread butter mixture evenly on corn; sprinkle with Parmesan. Season with salt and pepper to taste.
Put olive oil, celery, and onion in a 12 in pan and saute for 2 minutes. Season chicken with pepper and add chicken to pan. Sear on all sides. Once seared, add chicken broth and reduce heat to a simmer. If chicken is done when broth is evaporated, remove the chicken from the pan. If the chicken is not done, continue adding extra broth until the chicken is done. When chicken is done, remove from pan. If there is any remaining broth in pan, continue to cook till evaporated. Add olive oil and flour to pan and whisk until the flour, oil, and things in pan are all mixed and start to brown. Slowly add milk while whisking. I like to add 1/2 a cup at a time till I reach my desired consistency. Add bullion cube. Add sour cream. Add paprika, cayenne, and pepper until you reach desired spice level. Add Halushky dumplings and fold them inches. You can either lay chicken pieces on top or dice them up and fold them into your Halushky.
Whisk together all ingredients in a medium bowl; cover and chill at least 30 minutes. Place a 2-gallon zip-top plastic bag in the center of an 18-inch-tall glazed strawberry jar, fill to top with ice and seal. Nestle a ramekin on ice in top opening of jar. Fill ramekin with dip. Arrange assorted fresh vegetable sticks (carrots, red, yellow and green bell peppers, celery, zucchini,etc. ) in pockets of jar and serve.
Mix together all ingredients except the pie filling. Reserve 1 1/2 cups batter. Spread the rest of the batter in a jelly roll pan. Spread 1 can of cherry pie filling over batter. Spoon the reserved batter on top. Bake 35 minutes at 350 degrees Fahrenheit. Stir together the glaze ingredients. Drizzle over top of cherry squares while still warm.
Brown ground beef In a bowl mix together all the soup and the browned ground beef. Spread the mixture evenly in a casserole dish Grate cheese over the mixture evenly. Line the entire casserole dish with tator tots. Grate cheese over the tator tots. Bake at 375 until the tator tots are completely cooked.
Rinse potatoes in cold water; drain thoroughly. In a bowl, mix potatoes, eggs, onion, flour, parsley, salt and pepper. Pour batter by 1/3 cupfuls onto a greased hot griddle. Fry 5-6 minutes on each side or until potatoes are tender and pancakes are golden brown.
Heat 1 teaspoon oil in a large non-stick skillet over medium-high heat. Add shrimp. Saute 3 minutes and remove from skillet. Keep warm. Add 1 tsp oil to skillet. Add bella mushrooms and saute 5 minutes. Combine milk, flour, sherry, and egg yolk, stirring well with a whisk. Add to the mushrooms. Bring mixture to a boil, reduce heat and simmer until thick (about 3 minutes), stirring constantly with a whisk. Return shrimp to skillet and stir in salt and peppers. Cut each toast slice in half diagonally. Arrange 4 toast triangles on each of 2 plates. Top with 1 1/2 cups shrimp mixture, and sprinkle with chives.