HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef in a skillet on medium high. In a pot, boil 6 cups of water and cook the macaroni as the box directs. After the beef is cooked, drain the fat; once the macaroni is cooked, drain the water. Mix cooked macaroni, powdered cheese packet, ground beef and can of tomato soup in a pot (you may also add the milk and butter at this point if you choose). Make sure all the ingredients are well mixed and serve.
Soften gelatin in 1/2 cup of water. Set aside. Combine milks, 11/2 cups water, sugar, eggs, & salt. Cook custard in a double boiler, stirring frequently until custard coats the spoon. Add gelatin, Kaluha, & coconut extract. Stir until smooth. Remove from the heat and cool, stirring occasionally. Line a 2-qt. dish(I prefer glass) with the macaroons. Cover with the custard. Chill until set. Garnish with whipped cream and toasted coconut.
Heat the oil in a large suacepan over medium heat. Add the onion, garlic, and celery and cook for about 5 minutes or until they have softened. Score a cross in the base of each tomato then plac in a bowl of boiling water for 1 minute. Plunge them into cold water and peel the skin away from the cross. Halve the tomatoes and scoop out the seeds, roughly chop the flesh. Add the vegetable stock and tomato to the onion mixture and bring to a boil. Add the ditalini pasta and cook for 10 minutes or until al dente. Salt and pepper to taste, and garnish with flat-leaf parsley.
1. In a large skillet heat oil until it snaps with a drop of water and fry corn tortillas. Flip the corn tortillas once after about 40 seconds and fry the other side. Remove tortillas on to a paper towel and season with salt and pepper. Cut or tear fried tortillas and set aside. 2. In another large skillet bring pasta sauce, spaghetti squash, eggplant, onion, peppers, garlic, basil and thyme to a boil. Reduce heat and simmer about 10 minutes. Set aside. 3. In a food processor finely mince; garbanzo beans, tahini, water, lemon juice, salt and garlic. 4. Remove the hummus and place on a serving plate. 5. Spoon and place the Ragu ratatouille in the middle of the hummus. 6. Top with crumbled goat cheese and pine nuts. 7. Garnish the plate with fresh parsley and lemon slices. 8. Serve with the fried corn tortilla pieces for dipping and squeeze lemon slices for some zest.
For the spice rub- mix all ingredients in a bowl. Store in an airtight container. For the sauce- put all ingredients in a saucepan, bring to a boil, stirring to dissolve the sugar (keep a screen handy- it spits). Reduce the heat and simmer for about 25 minutes, stirring occasionally. Let cool, store in the refrigerator in a tight-lidded jar for months. BBQ Chicken- Rinse the chicken and pat it dry. Sprinkle on the rub generously. Get your BBQ (gas or charcoal) very hot. If you have some hickory chips or apple chips, feel free to add them. When the grill is ready, put the chicken, skin side up, on the grill: if you have a charcoal grill push all your coals to one side and put the chicken on the other side. If you have a gas grill turn off one side and put the chicken on that side. You don't want the chicken over direct heat. Put the lid on the grill and cook the chicken for about 30 minutes, maintaining an internal temperature of 230- 250 degrees by adjusting the vents (opening the vents lets in oxygen and raises the temperature). If your grill doesn't have a thermometer, use an oven thermometer to monitor the heat. After 30 minutes, baste the chicken with apple juice. Continue to cook and baste until the chicken is done, about 3 hours. At first, the chicken will appear that it isn't cooking at all, and you will be tempted to crank up the heat. DON'T! Trust me- just keep going. You will think nothing is happening and wonder if this recipe is wrong, wrong, wrong. Just let it go- it will cook. Baste every half hour or so with more apple juice. Check for doneness at 2 1/2 hours. When it is done, baste each piece with the sauce and let it cook a few more minutes to let the sauce adhere to the chicken. Serve with more of the sauce, lots of napkins, some beer, and prepare for applause. Note: I was once hungry for this chicken in January (brrrr!) and with 2 feet of snow, didn't feel like trudging out to the grill. I made it in the oven and it turned out great. Just keep the oven temperature on 250 degrees, put the chicken on a cookie rack set over top of a sheet pan covered in aluminum foil.
Cook pasta according to package directions. Brown beef, drain off fat. Add seasonings and tomato sauce; simmer for 5 minutes. Combine green onions, sour cream, cottage cheese and pasta. Place alternating layers of pasta mixture and meat mixture in a 2-quart casserole dish; starting with pasta and ending with meat mixture. Top with cheddar cheese. Bake uncovered at 350°F for 20 to 25 minutes or until bubbling around the edges.
Peel and cut potatoes into small chunks Boil in salted water till fork tender Meanwhile, heat oil in a saucepan Add green onions and saute 30 seconds Add tomatoes and saute about 10 minutes or until moisture has evaporated Set aside. Drain potatoes and cool for just a bit. Turn on broiler Grease baking sheet Mash potatoes with 2 egg yolks, butter and milk. Season with salt and pepper Spoon potatoes onto pan into six little nests with indentions in the center. To make this fancy, use a pastry bag with a large star tip. Beat remaining egg with water and brush over potatoes. Broil 5 minutes or until golden brown. Spoon tomato mixture into potatoes, sprinkle with parsley and serve.
In a large bowl, combine almond flour, salt, baking soda and ginger. In a medium bowl, combine grapeseed oil, yacon, agave and lemon zest. Mix the wet ingredients into the dry. Scoop 1 tablespoon of dough at a time onto a parchment lined baking sheet. Bake at 350° for 7-10 minutes, until tops start to crack. Cool and serve.
Preheat oven to 375° F. Butter a 2-3 quart casserole. Slice peeled potatoes in 1/4" slices; a mandolin makes this an easy job. Place potatoes in cold water for 2 or 3 minutes. Drain, but don't dry, the potatoes and place them in the casserole. Season the potatoes well with salt and pepper. Cover with a lid (or vented plastic wrap) and microwave the "wet" potatoes for 5to 7 minutes on high power. Meanwhile, prepare cheese sauce: in a small saucier, melt the butter, then add the flour. Whisk and cook the flour for 2 minutes over low heat. Add the milk and cream all at once, whisking well. Cook and stir until mixture thickens. Remove from heat and stir in seasonings and cheese, blending well. Using hot pads, remove potatoes from the microwave and carefully remove cover (beware of the steam!). Pour the sauce over the potatoes and stir gently with a rubber spatula to coat the potatoes evenly. Smooth the top and sprinkle with additional shredded cheese, or buttered bread crumbs, if desired. Bake for 35 to 45 minutes, uncovered, until potatoes are tender and the top is golden brown. Serve immediately or at room temperature.
To get the tsoureki crumbs, slice any dry tsoureki loaf you may have or any leftover pieces, chop and then grind it in a small chopper until you have 6 cups which you place in a large bowl. Add the almonds and coconut and mix well. Add the condensed milk and mix carefully, you should have a moist mixture which easily sticks together, if it is too wet add more crumbs. Make small balls and roll in coconut. Variations: You can add some finely chopped glace fruits or fruit peel. Hazelnut meal can be used instead of almond meal. You can roll the balls in white sprinkles or dip them in white chocolate instead of the coconut.
LINE 2 baking sheets with wax paper. BEAT peanut butter and butter in large mixer bowl until creamy. Beat in powdered sugar until mixture holds together and is moistened. Stir in chopped Butterfinger. Shape into 1-inch "eyeballs." Place on prepared baking sheets. Freeze for 1 hour. MELT morsels and shortening in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute 30 seconds; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Remove one baking sheet of frozen "eyeballs" from freezer (keep other sheet in freezer until ready to use). DIP one "eyeball" into melted morsel mixture using a wooden pick or skewer. Shake off excess and return to baking sheet. Gently press 1 Butterfinger BB on top of "eyeball" to make a "pupil." Repeat procedure with remaining "eyeballs" on baking sheet. Refrigerate until coating is set. Repeat with remaining sheet of "eyeballs" and coating. You may find it necessary to reheat morsel mixture before dipping second batch. Before serving, pipe decorator icing around eyeballs to create bloodshot markings. Store in covered container in refrigerator. Best served cold.
in a bowl, whisk together garlic, lemon juice, olive oil, oregano and salt and pepper to taste. add shrimp to marinade, stirring to coat well. marinate shrimp, covered and chilled, 1 hour. prepare grill pan. meanwhile, cook orzo according to package instrucktions. transfer to a large bowl and let cool. for the dressing, combine all six ingeredients in a blender until emulified. when orzo is cool, stir in feta, tomato, scallions, and parsley leaves. add dressing to taste and toss well. season with salt and pepper. remove shrimp from marinade; discard marinade. grill shrimp until just cooked through, about 2 minutes on each side. using tongs, remove shrimp from grill pan and toss gently with orzo mixture. line salad bowls with baby greens and fill with orzo salad.
In a small saucepan, heat oil on low and add sliced onion. Cook, uncovered,until onion is soft and evenly browned (about 40 minutes). Mix in mangoes, sugar, mustard, coriander and water. Cover and cook about 20 minutes, until mangoes start to break down. Stir, uncovered, 3 to 5 minutes to thicken chutney. Season with Tabasco and black pepper.
Place in a bowl the cubed cucumbers and kosher salt, toss to coat. Let stand for 1 hour at room temperature. Transfer to colander, rinse lightly under cold running water, drain, and place in a bowl. Prepare dressing: In a wok or heavy saucepan set over moderate heat, heat sesame oil until hot. Add the red pepper flakes and cook, stirring 15 seconds. Add garlic, rice vinegar, and honey and stir-fry 30 seconds. Turn off heat, add cucumbers and toss to coat. Transfer to a bowl, let cool and chill for at least 3 hours or overnight. Cucumbers will keep for up to one week.
Combine lemon juice, lemon zest,and sugar in a mixing bowl. Gradually stir in milk, heavy cream and salt. Pour into an 8 inch glass baking dish, cover and freeze until firm. Remove ice cream one half at a time and run through a food processor until nearly smooth. pour into a plastic bowl, with lid. Top ice cream mixture with plastic wrap and seal with lid to bowl.Will keep up to one week.
FLAUTAS: In a bowl, combine all flauta ingredients (excluding tortillas and oil). Allow to rest about 15 minutes to marry flavors. Place about 2 tablespoons of chicken mixture in center of flour tortilla, and roll-up like a cigar. Secure with a toothpick. Continue with remaining tortillas. Keep flautas covered with a damp paper towel to prevent drying out. Heat enough oil in skillet to come almost halfway up sides of flautas (about 1/4 inch depth). Quickly fry flautas on all sides until lightly golden brown. This happens very quickly, so don't walk away. Drain on paper towels and serve with Chunky Guacamole. CHUNKY GUACAMOLE: Dice avocados into chunks and place in a medium bowl. Add remaining guacamole ingredients, and gently toss to combine. Season to taste with salt and pepper. Serve immediately.
Sift together flour, sugar, baking powder,& salt; cut in shortening. Combine egg and milk; add to flour. Stir until moist. Combine filling ingredients together. fill greased muffin tins with 3/4 of dough; sprinkle with filling and top with remaining dough. Bake@ 350 for 20 minutes.
Preheat oven to 375°F; oil loaf pan. Stir topping ingredients together into a bowl until crumbly. In another bowl, stir sugar, milk, butter, and eggs until smooth. In a bigger bowl, toss flour baking powder and salt and then stir in wet ingredients. Fold in blueberries and lemon zest. Transfer batter to loaf pan and sprinkle top with topping and then cook until topping is deep golden and has formed a thick crust( 50 minutes).
Add liquid ingredients to a cocktail shaker and shake well. Pack a double rocks glass with crushed ice. Pour the cocktail over ice and garnish with lime peel.
Preheat oven to 450 degrees. Spray an oven-proof dish with non-stick cooking spray. Add vegetables and drizzle with olive oil, tossing to coat. Sprinkle with freshly ground pepper and salt to taste. Place dish in oven and bake for 15 minutes, stir and return to oven for an additional 15 minutes or until potatoes are just tender. Sprinkle with dried basil, adjust salt and pepper as needed, cover and allow to stand for 5 to 10 minutes before serving.
Combine the chocolate, the milk, and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds if needed. Add the extract and stir until smooth. Stir in 1 cup of pecans. Scoop into a parchment lined loaf pan. Spread with a spatula to approximately 1-inch thickness. Top with remaining chopped pecans. Chill until ready to serve. Slice into 1-inch squares and store in an airtight container in the refrigerator for up to a week. Enjoy! NOTE: If you aren't a fan of the microwave, you can easily melt the chocolate, milk and butter in a double boiler on the stove top.
Beat together the margarine, eggs, applesauce and apple juice. add flour, baking powder and baking soda. add cinnamon and raisins. add chopped apple if desired. pour in 8 inch pan that has been oiled and floured. bake at 350 degrees for 25-30 minutes.
Boil some water and immerse the tomatoes to remove the skins. Sweat down the celery, onion and garlic in the oil till transparent. Chop the skinned tomatoes and add to the pan cook down for about 10 mins and , add the chicken stock and cook gently for about 20 minutes. Check the seasoning and add salt and black pepper to taste. Add the chilli & puree and cook for another 5 minutes. Add the freshly chopped mint and whizz with a blender till smooth.
Preheat oven to 375°F Pierce each potato in several places with fork. Place all potatoes directly on oven rack and bake until tender, about 1 hour. Meanwhile, melt 1 tablespoon butter in heavy large skillet over medium heat. Add mushrooms; saute until beginning to brown, stirring frequently, about 7 minutes. Add green onions; stir until wilted, about 1 minute. Set aside. Using oven mitts as aid, cut each potato lengthwise in half. Scoop cooked potato flesh into large bowl, leaving skin intact. Add cream cheese, sour cream, and remaining 4 tablespoons butter and mash well. Mix in mushroom mixture and 1/2 cup cheddar cheese. Season to taste with salt and pepper. Mound mashed potatoes in potato skins. Sprinkle each half with 1 tablespoon cheese. Place on baking sheet. (Can be made 1 day ahead. Cover and refrigerate.) Preheat oven to 375°F Bake potatoes until heated through and cheese melts, about 25 minutes, or 35 minutes if potatoes have been refrigerated.
Cook the spaghetti in boiling salted water for 10 minutes. In the meantime cook the bacon in the olive oil in a small skillet until the bacon is crisp. Add the wine and reduce until the wine has evaporated. In a bowl, beat together the eggs and the cheese. Drain the spaghetti and return it to the hot saucepan. Add the egg and cheese mixture and the hot bacon fat and bits, stirring it in quickly. The heat of the spaghetti will cook the egg mixture. Correct the seasoning and serve immediately.
In a bowl, mix the sauce ingredients: water, soy, honey, brown sugar, rice wine vinegar, garlic and ginger until combined. Pour sauce in the instant pot. Add chicken drumsticks and push them down so they are submerged in the sauce (they don't have to be completely covered in the sauce). Cook on high pressure for 10 minutes (MANUAL 10 MINUTES). Let the drumsticks cool for 5 minutes before releasing the steam (Natural Pressure Release 5 min NPR). Release the steam and hit the saute button so the sauce boils and starts reducing. Remove the drumsticks and place them on a cookie sheet lined with parchment paper. Broil the chicken drumsticks for 2 minutes on each side (or more if you'd like). Meanwhile, leave the sauce on the instant pot so it keeps reducing. Remove from the oven and place the chicken drumsticks on a platter. Pour sauce over and serve.
In a glass or stainless steel sauce pan heat white wine vinegar on the stove to where it is warm, but not boiling. Bruise herbs. Loosely fill clean glass jars with herbs and other ingredients, depending on which vinegar you are making. Pour the warmed vinegar to fill each glass jar and cap with an acid-proof lid. Store in a cool, dark place and shake daily for 2 weeks. Store vinegar as it is or strain through cheesecloth and rebottle. Add a few fresh sprigs of the herbs you have used to the bottle for identification purposes and visual appeal.
Wash the beans and rice in plenty of cold water. Combine about 4 cups of water with beans and rice and cook for 5o minutes or until the beans are soft. Drain, reserving the stock for later. Heat oil in a skillet. Fry the onions for 3 minutes. Add the carrots and cook covered for 5 minutes. Add the cooked beans and rice. Stir well and let saute for a few minutes, ensuring that the mixture does not burn. Combine the soy sauce, tomato paste, herbs and stock. Mix well and pour into the skillet. Bring to a boil, reduce heat to very low, partially cover and simmer gently for 30 minutes, stirring frequently to prevent it burning. Add more stock if necessary. Transfer into a casserole. Top the cooked vegetables with mashed potatoes. Bake in a preheated oven at 350F for 40 minutes, or until the potatoes are browned. Serve with vegetables or a green salad.
Preheat oven to 350 degrees. Rinse off cod fillets well under cool water. Sprinkle well with lime juice and set aside. Mix together bread crumbs, salt, mace, and cayenne. Pour into a shallow dish suitable for dredging. Beat together eggs and water. Put coconut in a shallow dish suitable for dredging. Melt butter and pour into bottom of a baking dish. (Or spray baking dish with cooking spray.) Dredge each piece of limejuice-covered fish in the crumb mixture. Then dip in egg. Dredge in coconut. (You may repeat the egg/coconut step if you like a thicker coating.) Lay thoroughly-coated pieces of fish in baking pan. Bake for about 25-30 minutes or until fish flakes easily. Serve with good tartar sauce. Also good served along with baked bacon-wrapped shrimp.
Cook pasta in a large pan of boiling water as directed on package directions, 10-12 minutes or until al dente. Drain well. Melt butter in same pan. Gently cook onion and garlic, until translucent, about 5 minutes. Use on low heat to avoid browning. Blend in flour and cook, stirring for 1 minute. Stir in lemon juice and, chicken broth. Bring to boil stirring constantly. Reduce heat to gentle simmer. Add warm pasta, sardines, cream, dill and pepper, stir until heated through. Mix in cheese just before serving. Serve at once with a salad, some robust wine, and hot crusty bread. Enjoy!
For crust: Blend together cream cheese and butter. Add flour, sugar and salt and stir until dough starts to stick together. Form into a disk. Wrap in plastic wrap and refrigerate for an hour. Prepare filling: Combine all ingredients in mixer bowl. Blend until smooth. Preheat oven to 400°. Roll dough and place in pie pan. Pour in filling. Bake for 20 minutes at 400°. Reduce heat to 325°. Continue baking until firm in center, about 20 minutes longer. Cool completely before slicing. Top with whipped cream to serve!
Sift flour and baking powder together in a small bowl. Cream butter, add sugar slowly, mixing well. Mix in egg and lemon zest. Add flour/baking powder mixture, mix in well. Shape into balls about the size of a golf ball, place on pan, flatten slightly with the bottom of a glass. Bake at 300° for 15-20 minutes, just until a bit golden on the edges. These last well if kept in a tightly covered container, and actually taste even better after a day or two as the flavors develop.
Steam potatoes until cooked (I steamed them in the microwave for about 5 minutes). Meanwhile, spray large soup pot or Dutch oven with non-stick cooking spray. Cook onion and garlic until translucent. Add butter; when melted, whisk in flour, bouillon and white pepper. Cook for about 1 minute, then slowly add milk, whisking well to blend, and bring to a simmer. Cook for another minute. Stir in chicken, peas and carrots, and potatoes. Cook for about 1 minute. If too thick, add a little milk. Add additional salt, if desired.
Place flank steak flat on large shallow pan. Cut both sides of beef into diamond pattern 1/8th inch deep. In medium saucepan, combine pepper jelly, garlic, kosher salt and Worcestershire sauce. Heat mixture to simmer, stirring constantly until jelly melts and all ingredients are heated through. Reserve two-thirds of glaze. Brush both sides of steak with remaining one third of the glaze. Cover and marinate in refrigerator 30 minutes. In large skillet, saute onions in oil until softened; add 1/2 of the reserved glaze and continue to saute until onions are a deep golden brown and caramelized. Keep warm. Set oven to broil. Broil beef 2 to 3 inches from heat until brown, about 5 minutes. Turn beef; brush with remaining glaze and broil 5 minutes longer. Cut beef across the grain at slanted angle into thin slices; serve with caramelized onions. Enjoy!
Preheat oven to 350 and grease bundt pan. Combine all of the ingredients (except lemon zest, if using) and mix well. Stir lemon zest in mixed batter. Note: Batter will be thick! Spread evenly into well greased bundt pan. Back at 350 degrees for 45-50 minutes. Cool for 10 minutes in bundt pan. Remove cake and cool completely on wire rack. Sprinkle with powdered sugar or drizzle frosting over cake if desired. Enjoy!
Make sure equipment is very clean. Scald heavy cream and pour over chopped chocolate. Stir to make smooth. Refrigerate 8 hours or overnight. Using a whip attachment, whip on medium speed until soft peaks form.
Pre-heat oven to 250C/495F/Gas 9. Grease a large oven to table dish - or a roasting dish with a little of the olive oil. Rinse the lentils under cold running water. Drain and place in a saucepan with the water and garlic. Cover and simmer for 30 minutes. The consistency should be thick because this will be stuffed in the aubergines. Cut the aubergines in half lengthways & bake them in the pre-heated oven for about 20 - 30 minutes. Leave them to cool and scoop out most of the flesh and keep it aside for stuffing, leaving an inch thick border to form a shell. Whilst the aubergines are cooking, heat the olive oil in a frying pan, add the onions, tomatoes and fry gently for 5 minutes. Chop the scooped aubergine flesh and add to the pan with spices. Cook gently for another 5 minutes. Now add the lentils, tomato puree,all the spices & salt and pepper to taste. Spoon the mixture into the shells. Bake for 15 to 20 minutes. Make the minted cumin yoghurt whilst the aubergines are baking; add the cumin and mint to the yoghurt & mix well. Put it into an attractive dish and garnish with a sprig of fresh mint. Serve the aubergines hot or cold, topped with the minted cumin yoghurt and an extra sprinkling of cayenne pepper if you need an extra "kick"!
Melt butter in a frying pan. Saute cauliflower and peas until cauliflower is tender-crisp (about 5 minutes). Add julienned red pepper and saute until hot.
Thaw spinach and squeeze out excess moisture. Start cooking pasta. In a sauce pan saute garlic mushrooms and onions. Add spaghetti sauce and spinach to mushrooms and onions bring to almost boil*. Take off heat add salt and pepper to taste. Drain pasta. Plate and sprinkle with parmesan cheese. *Add shredded chicken or turkey to sauce mixture. For Vegetarian omit.