HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large pan, cook bacon slices till crisp, drain and then crumble. (I find that if I cut the bacon up into small pieces prior to cooking, then you don't have to worry about crumbling hot bacon.). Return bacon to pan after crumbling, and add onion and garlic. Cook over medium heat for about 3-4 minutes. Stir in spaghetti sauce and heat to boiling. Continue to cook for another 5 minutes. Add broccoli florets to spaghetti noodles for the last 2 minutes of cooking time. Drain pasta and broccoli. Toss well with the sauce, and sprinkle with parmesan cheese.
Preheat the oven to 400F. Mix cumin, coriander, pepper and chillies with the oil and butter. Peel the potatoes, carrots and parsnips and cut into chunks, or halve lengthways. Put in a roasting tin large enough to take them in a single layer. Pour the spice mixture over the vegetables and toss everything together until well coated. Roast for about 1 hour until golden and crisp, turning the vegetables a couple of times during cooking so they brown evenly. Sprinkle with sea salt and serve.
Steam carrots and beets until tender. Brown onion & garlic together. Measure all ingredients into a blender and blend until smooth. Check for salt. Use however you'd like - Enjoy! Omit basil for chili and use as you would normally. It freezes nicely in a canning jar. Remember to allow about an inch at the top and tighten jar lid after sauce freezes.
In a 1-cup glass measure, heat together chocolate chips and shortening in a microwave oven on High about 11/2 to 2 minutes, or until chocolate is melted and smooth when stirred. Or you may heat in a double boiler(I just place a pan that fits slightly in another pan that has boiling water and stir till melted and smooth). Using a fork, dip each marshmallow into chocolate over a cup. Place marshmallows 1 inch apart on a wax paper-lined baking sheet; immediately sprinkle sprinkles or the nuts on top, if using. Refrigerate until chocolate is firm, 45 to 60 minutes. Store, covered, in refrigerator. Enjoy!
Mix all cake ingredients together. Preheat oven to 350. Butter baking pan (HINT: If your pan is glass and your edges get burnt on your cake, take a log piece of paper towel and fold it so its a inch wide. Then, wet it and squeeze it hard so it becomes damp. The wrap it around the edges so it is tight then paper clip it so it will stay on.). The batter should be wattery if not add water. Put in oven as directed on box. Put frosting in a microwaveable bowl. Heat for 15 seconds or until easier to stir. Then add the vanilla an butter. You are ready to go.
Sprinkle yeast over water that has been placed in your mixer. Allow the yeast to activate and then mix in sugar. Then add potatoes, salt, shortening, and eggs. Add flour a cup at a time stopping at 8. Only add enough of the remaining flour to get an only slightly sticky feel. The dough should be workable but not dry. Place in a greased bowl and cover with a towel. Allow to rise till doubled in a warm place. Measure another 1/2 c flour into a bowl. Spray hands with pan spray (will need to repeat this as the dough starts to stick a bit). Break off dough and form into rolls. Roll into flour just to coat. Place on a greased pan and allow to rise till almost doubled. Bake in a preheated 350°F oven 20-25 minutes or till lightly browned. Prep time does not include rise time as that will vary.
Brown ground beef with onion and green pepper. Add cabbage and carrot brown this until wilted. Add drained mushrooms and onion soup mix. Mix the water, corn starch and soy sauce. Stir the soy sauce mixture into the ground beef and vegetables until smooth and thickened.
Combine first 5 ingredients (through garlic) in a small bowl. Sprinkle steaks with salt. Heat large skillet coated with cooking spray over medium-high heat. Add steaks and cook for 3 minutes on each side or until desired degree of doneness. Remove steaks from pan. Pour hoisin mixture into pan and return steaks to pan. Cook an additional 10 seconds, tossing well to coat. Serve with white rice.
Combine dry ingredients. Gradually add milk, while stirring. Cook in double boiler for 10 minutes stirring occasionally. Add the egg yolks very gradually while stirring, cooking until it coats the spoon. Cool. Add cream, egg whites, and vanilla. Strain out any lumps. Chill according to your ice cream-maker instructions. Half-way through chilling, add mashed papaya. Finsh chilling per instructions.
Melt butter, chocolate and sirop. Pour over the rice krispies and blend carefully. Put into muffin paper cups and cool for at least 4 hours.
Pour pineapple (undrained) into ungreased 13x9x2 inch baking pan. Spread one half of the bag of peaches over the pineapple. Sprinkle the entire box of white cake mix over the pineapple and peaches, mix a little. Add the rest of the peaches, spread on cake mix. Sprinkle raisins over this. Sprinkle pecans over raisins. Drizzle melted butter over all. Bake at 350F for 1 hour. Let stand for 5 minutes. Serve with ice cream.
Preheat oven to 425°F. Microwave pierced potatoes for 12 minutes on high; let cool until manageable. Cut skin off of potato tops and scoop out pulp into a medium bowl, being sure to keep skins intact, and keep skins about 1/4-inch thick. Heat skillet over medium heat, melt butter, and saute shallot until slightly caramelized. Add the butter/ shallot mixture into potato pulp and mash potatoes very well. Add ranch, milk, garlic salt, and 1 1/2 teaspoons of the basil; mix very well, adding more milk or ranch until your desired taste and consistancy. Re-Stuff the empty potato skins with the mashed potatoes and top off each potato with the parmesan cheese and the remaining basil. Carefully brush outer potato skins with vegetable oil. Place on greased, or non-stick baking sheet or pan. Bake in oven until heated through and cheese is melted, about 15 minutes.
Add baking powder and sugar to beaten eggs and then beat again, fold in ritz crackers and chopped nuts. Bake in 9 inch ie pan at 350 degrees for 30 minutes. Let cool. Put in refrigerator. When ready to serve top with cool whip.
Combine all ingredients in a small saucepan, bring to the boil, reduce heat & simmer 10 mins uncovered. Allow to cool. Marinate meat in beer mixture for at least 1-2 hours turning occasionally.
Preheat oven to 350. Grease 13x9" baking dish. Cook beef in large skillet over medium-high heat until browned, then drain. Stir in onion powder, salt, pepper, and 1 cup spaghetti sauce. Cool and set aside. Reserve 1/2 cup ground beef mixture. Combine remaining beef mixture with cheese in large bowl. Fill shells gently with cheesy beef mixture using spoon. Arrange shells in prepared pan. Combine remaining 1 cup spaghetti sauce with reserved 1/2 cup beef mixture in small bowl and blend well. Pour this over shells in pan. Cover with foil. Bake 20-30 minutes or until hot. Garnish as desired.
Just a single tsp. of Brewers yeast powder or 6 tablets of the same added to a glass of juice and drank gives a rich source of Vitamin B complex for your body. Enjoy!
Chop the garlic in a food processor. Add the rest of the ingredients. Blend until almost smooth. Serve with corn chips, or as a side with grilled meats, chicken, hamburger, etc.
For the Custard: Heat cream, 6 tablespoons sugar, and salt in heavy saucepan over medium heat until simmering, stirring occasionally to dissolve sugar. Meanwhile, whisk egg yolks in medium bowl until thoroughly combined. Whisk in remaining 2 tablespoons sugar until sugar begins to dissolve. Whisk in cornstarch until mixture is pale yellow and thick, about 30 seconds. When cream mixture reaches full simmer, gradually whisk half into yolk mixture to temper. Return mixture to saucepan, scraping bowl with rubber spatula; return to simmer over medium heat, whisking constantly, until 3 or 4 bubbles burst on surface and mixture is thickened, about 1 minute. Off heat, whisk in butter and vanilla. Transfer mixture to bowl, press plastic wrap directly on surface, and refrigerate until set, at least 3 hours or up to 2 days. For Trifle: Slice each cake round in half horizontally. Brush each cut side of one cake with 1/4 cup sherry, then spread with 1/4 cup jam. Stack 2 cut sides together (resulting in jam sandwich). Repeat with second cake to make second jam sandwich. Cut each cake into 5 long slices, then cut 5 more slices crosswise. (Reserve small jam cakes for nibbling; you will need 30 to 40 of the larger jam cakes for step 3.). Beat cream and 1/4 cup sherry with electric mixer at medium-high speed to soft peaks. Reduce speed to low, gradually add custard, and mix well, about 1 minute. Toss macaroons with remaining 1/4 cup sherry in large bowl. Arrange 12 to 14 (depending on size) macaroons in single layer to cover bottom of 3-quart trifle bowl. Spoon 2 cups custard mixture evenly over macaroons. Arrange 15 to 20 jam cakes in single layer on custard. Top with 2 cups custard mixture. Repeat layering of cookies, custard mixture, jam cakes, and custard mixture once more. Arrange remaining 12 to 16 macaroons in circle midway between rim of bowl and center of trifle, so that they stick up slightly like a crown. Cover tightly with plastic wrap and refrigerate at least 12 hours or up to 2 days. When ready to serve, pile raspberries inside macaroons.
Over medium heat saute oil, masala, onion, leek, mushrooms, red pepper, garlic and beans. Stir until the onions are glassy. Add prawns and stir for about five minutes, just until the prawns curl. Add spinach and allow to wilt for a minute or two while stirring. Add tomatoes and stir until heated. Stir in cream for a minute. Serve on rice. In my pictures you'll see brown basmati.
Sort the dried beans to remove any pebble or impurity; wash them thoroughly in running water. Place beans in a large bowl; cover beans with water, 4 inches above the beans; cover bowl with plate and let beans soak 14 hours. In a pot, bring 4 cups of water to a boil; simmer the salt pork for 10 minutes; drain. Drain the rehydrated beans and throw away the water; place beans in a large cooking vessel; add the salt pork, halved onion, celery, 4 cloves of garlic, bay leaves, and thyme to the beans; add water up to two inches above the beans. Bring the beans to a boil and simmer, covered, for an hour. Preheat the oven at 375 degrees Fahrenheit. While the beans are cooking, put the duck confit in a bain-marie to melt away the duck fat; once fat has melted away; set the duck legs aside removing as much fat as possible; set aside the fat. In a skillet, use 1 tablespoon of the duck fat to cook the Toulouse sausages on medium heat, until both sides are golden brown, about 10 minutes; set aside. After the beans have cooked for an hour, discard the vegetables, set the pork aside, and drain the beans but keep the cooking broth; set both beans and broth aside. In a large cooking vessel that can go in the oven, use 1 tablespoon of the duck fat and cook the diced onion and minced garlic on medium heat until the onions are tender and translucent, about 5 minutes; sprinkle the flour over the onion and garlic mixture and mix until incorporated; add the white wine and the bean cooking broth to the onion mixture and bring to a boil. Prick the Toulouse sausage with a fork and add to the pot; add the Rosette de Lyon chunks, the duck legs and the cooked pork ribs to the pot; then add the carrots and parsley; finally cover all ingredients with the beans and tomatoes. Put the cooking vessel into the oven and bake uncovered for 3 hours. Season the cassoulet to taste, cover the pot and let cool to room temperature; store the covered cassoulet in the refrigerator for at least 12 hours. Cassoulet is best served reheated. Reheat in the oven at 350 degrees Farenheit for an hour then serve.
Blend mayonnaise/Miracle Whip, sour cream, zest, mustard, lemon juice and salt and pepper to taste in a small bowl. Spread bread slices generously with the mayonnaise mixture. Top half of the slices with a layer of mint leaves. Top the mint leaves with overlapping rows of radish slices. Top radishes with remaining bread slices nad press together gently. Trim the crusts and cut sandwiches in half diagonally. Sandwiches may be made 2 hours ahead and chilled, wrapped in plastic wrap.
Put all ingredients in a large stainless steel pan, bring to the boil, boil for 3 to 5 minutes then simmer on low heat for 50 to 60 minutes, if needed add a few more tablespoons of water and, depending on the pumpkin, mash the flesh a little bit if necessary. Remove the cinnamon stick. Put in clean hot jars, seal and label when cold. Keep in cool dark place, once opened keep in the fridge.
To make the dressing, combine all ingredients in blender at high speed. Store in refrigerator if there are leftovers. Now to make the rolls, spread ginger sesame peanut dressing over tempeh, sprinkle with sesame seeds. Bake at 350 for 15-20 minutes. Remove from oven and cool completely. Cut into six strips, one for each roll. Meanwhile, prep ingredients for easy assembly - have one large round plate to roll on, one large plate with water to dip wrappers inches. To make spring roll: dip rice paper in warm water for 5 seconds*. Place on plate, crumble one tempeh strip down middle, leaving one inch on each end and 2-3 inches on each side. Layer 1/6 edamame and slaw over tempeh. Fold the one inch ends over and press down, so the rice paper sticks to itself. Turn to one long end and begin rolling tightly, folding over and rolling completely closed. *After 5 seconds the rice paper will still feel firm - this is normal, do not soak longer. It continues to soften and is easy to work with if only soaked 5 seconds. Longer soaking may result in holes or tears in the rice paper. Serve with ginger sesame peanut dressing as a dipping sauce. You could also drizzle it over the roll filling before rolling.
Preheat the oven to 450 degrees F. In a roasting pan, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Bake about 20 minutes, stirring after the first 10 minutes. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes. Remove about 1 cup of the cooking liquid, and set aside, then drain the pasta. In a large bowl, toss the pasta with the vegetable mixture. Toss in the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste, then sprinkle with the Parmesan and serve immediately.
Coat meat well with 4 tablespoons flour. Over medium heat slowly heat shortening in Dutch oven brown meat cubes while on both sides. Add 3 cups of water, tomato sauce, Worcestershire, salt, pepper, bay leaves, cloves, chopped garlic, and onions. Simmer for 1 1/2 hours or until meat is tender. Prepare vegetables potatoes carrots and celery; add to meat in Dutch oven. Cook on slow until vegetables are tender about 45 minutes to 1 hour. The last 15 minutes of cook time add drained peas. This can be cooked in a crock pot make sure you brown your beef before you put in crock pot. add everything else . Cook in crock pot on low for 6 to 8 hours.
Preheat the oven to 375 degrees. Line your baking dish with foil, and butter or spray with non stick cooking spray. Place the crabmeat in a large bowl and season with the Cajun Seasoning, Old Bay or salt and pepper, (your choice). Cover and refrigerate until ready to use. In your fry pan, melt 4 tablespoons butter over medium-high heat. Add the onions, celery, and bell peppers and cook, stirring, until softened, about 4 minutes. Add the parsley and the garlic, and cook, stirring, for 1 minute. Remove from heat and let cool. Add the cooled vegetables to the crabmeat and toss to combine. Add the mayonnaise, egg, lemon juice, Worcestershire and hot sauce and stir gently. Add 1 cup of cracker crumbs, salt and pepper to taste, and stir gently, being careful not to break up the crabmeat. Spoon the crabmeat stuffing evenly into each shrimp (about 2 Tbsp), and place, stuffed sides up, in your baking dish. Drizzle with the remaining melted butter. Bake until golden, about 20 minutes.
In a large salad bowl, whisk the first 10 ingredients until blended. Add apples; toss to coat. Place lettuce over the apple mixture (do not toss). Refrigerate; toss just before serving.
In a mixing bowl, combine the ingredients. Pour mixture into small plastic cups, or ice molds if you have them, and place in the freezer. When set (but not completely frozen- you need to check about 5-10 minutes once they have been in the freezer), place a wooden craft spoon into them. Serve when frozen.
Combine first 8 ingredients in a large bowl. Shape mixture into about 54 (1-inch) balls. Cook meatballs, in batches, in a large skillet over medium-high heat until browned (about 5 minutes); remove meatballs from pan, and drain well on paper towels. Stir together cranberry and chili sauces and next 5 ingredients in a large Dutch oven over medium heat, and cook, whisking occasionally, 5 minutes or until smooth. Add meatballs; reduce heat to low, and cook, stirring occasionally, 15 to 20 minutes or until centers are no longer pink. Note: To make ahead, place cooked meatballs in a zip-top plastic freezer bag, and freeze up to 1 month. Thaw in refrigerator, and cook, stirring occasionally, until thoroughly heated.
Brown the ground beef in the olive oil; drain the liquid. Chop the onion and add the tomato sauce, tomato paste, stewed tomatoes, pepper, oregano, cumin, garlic powder, cayenne pepper, Tabasco sauce, soy sauce, and Worcestershire sauce. Cover and simmer for 1/2 hour. Add the beer and pinto beans. Simmer for another 1-11/2 hours. Store refrigerated or frozen.
Remove skin and round bones from salmon. Flake salmon. Spread salmon, peas and onion in layers in GREASED 10 inch pie plate. Put eggs, milk, salmon juice and biscuit mix into blender. Process until smooth. Pour over salmon mixture in pie plate. Bake in 350°F oven for about 40 minutes until a knife inserted halfway between center and outside edge comes out clean. Cuts into 6 wedges. I put my filled pie plate on a jelly roll pan when I put it in the oven in case the filling spills over. Company's Coming.
In a large bowl, combine soup, cheese, milk, seasonings, celery, bell pepper, and broccoli, and mix well. Pour into buttered 3 quart casserole dish, cover and bake at 325 degrees for 25 minutes. Uncover, sprinkle onion rings over casserole and return to oven for 15 minutes, or until onion rings are golden.
In large preserving kettle or dutch oven, combine all ingredients and bring to a boil, stirring frequently. Reduce heat and simmer, uncovered, for about 1 1/2 hours, continuing to stir occasionally. Remove from heat and pour into hot, sterilized jars, leaving 1/8 inch headspace. Add lids and rings and process jars in a boiling water bath in a canner for 15 minutes. Take the canner off the heat and let water stop boiling before removing jars. Carefully remove jars and let sit. As they cool, the jars will seal themselves with a"pop". Label, and store in cool, dry, dark place. To prepare the jars, I first wash them in the dishwasher, or in the sink with very hot, soapy water, then rinse them well and put them in a warm oven, taking the jars out one or two at a time when filling them. I soak the lids in very hot water and put them immediately from the hot water onto the filled jars, making sure the rims of the jars are clean, then add the rings (which I've also soaked in hot water) and screw them on the jars just finger tight.
In a large pan, cook ground beef/sausage, onion& garlic in oil. Add spaghetti sauce and simmer 15 minutes. In bowl, mix ricotta, spinach and 1 cup mozarella, all of parmesan and eggs. In 9x13 baking dish (or smaller dishes as needed), layer 2 cups sauce, half of noodles, half of remaining sauce, all of spinach mixture, half the mozzarella, remaining noodles& sauce. Cover with foil sprayed with cooking spray and bake at 350 F for 45 minutes or until hot. Uncover, top with remaining mozzarella. Bake 15 minutes. Let stand 15 minutes before serving. **To freeze: Bake, cool, wrap well, and label. freeze up to 2 months. *Note: You can assemble and freeze without cooking and cook on the day to be eaten! To serve, defrost overnight and then bake at 350F until warmed through, or bake from frozen for 1 hour and a half. Note: you can also microwave individual servings!
Mix all dry ingredients, fruit, raisins, nuts and suet. Add molasses and then milk to rinse all molasse s into the mixture. Mix well. Grease and flour a 3 pound empty Crisco can or similar size, smooth sided can. Put mixture into can. Cover with double thickness of aluminum foil. Tie foil on with string. Set can in large pot or kettle half full of water. Cover and steam 2 1/2 hours after water boils. Serve slices covered with hot vanilla sauce* and real whipped cream. Bring 3 1/2 cups milk and vanilla bean to a boil. Whip sugar and yolks over hot water to lukewarm. Stir in cornstarch to remaining cold milk. Add the cornstarch mixture to the boiling mixture and bring to a full boil. Pour the boiling starch-milk over the lukewarm egg-sugar mixture, whisking forcefully. Keep warm on steam table or double boiler. This sauce is good over puddings and souffles.
Preheat oven to 450. Wash and completely dry the chicken, inside and out, (this is the key, you do not want the bird to steam). Sprinkle liberally with freshly cracked pepper and Kosher or Sea salt (if all you have is table salt use only a little). Place in a roasting pan sprayed w/ a tiny amount of oil. Roast uncovered in a 450 oven for one hour. Let the chicken rest 15 minutes on a cutting board. Slice chicken and serve with the pan juices.
Cream butter and sugar. Add eggs and vanilla. Stir in everything else. Drop by spoonfuls onto greased sheets. Bake 375' 12 minutes.
Rub the inside of a medium, heavy-bottomed saucepan with the garlic; discard the garlic. Add the wine and lemon juice and bring to a bare simmer over medium heat. In a medium bowl, toss the Gruyere, Emmentaler, and Appenzeller cheeses with the cornstarch. A handful at a time, stir the cheese mixture into the wine, stirring the first batch until it is almost completely melted before adding another. The fondue can bubble gently, but do not boil. Stir in the kirsch and season with the nutmeg and pepper. Transfer to a cheese fondue pot and keep warm over a fondue burner. Serve immediately with dipping ingredients of your choice.
Pour the boiling water into a bowl with the bulgur. Let stand until fully absorbed. Chop up the parsley until fine. Ditto for the tomato. Feel free to use more as you cannot use too much! Add the other ingredients in amounts as per your own taste- these amounts are just a guide. Cover and chill for at least 1 hour before serving. Serve in a salad bowl lined with crisp lettuce leaves for a pretty effect.
Cut meat into 1" cubes. Add spicing. Grind, or double grind.
For the teriyaki marinade, combine the soy sauce, mirin, vinegar, sugar, ginger and beer in a small saucepan. Cook over high heat until the mixture reduces by half. Let cool. Place the chicken and teriyaki marinade in a plastic bag and seal tight. Place the bag in a cooler with ice packs and let the chicken marinate on the way to the game. When you get to the parking lot, preheat a portable grill. Grill the chicken on each side until it is cooked through, about 4 to 6 minutes per side.
Just pour sprite or 7-up into punch bowl. scoop out frozen cranberry juice and lemonade. Mix well. Can add an ice ring or ice cubes to keep in nice a cold.
crumble saffron into water. heat butter in a skillet, then brown potatoes in 1 layer, turning over after 5 minutes. add water, salt,& pepper and simmer at medium, uncovered for 5 minutes. reduce heat to low and simmer 15-20 minutes more until water is evaporated.