HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook noodles in a large pot of boiling water, according to package directions. Rinse the noodles with cold water and let drain in a colander. Beat the eggs in a large mixing bowl. Add the vanilla, sugar, sour cream, softened cream cheese, cottage cheese, and applesauce and beat with an electric mixer until combined. Use a wooden spoon to stir in the drained noodles, nutmeg, cinnamon, raisins, and melted butter, mixing well to coat. Using a rubber spatula, spread mixture evenly into a 13 x 9-inch baking dish. I transfer the kugel to a foil-lined baking sheet to catch any overflow. Make the topping: in a medium bowl, combine the crushed frosted flakes (or cornflakes) with enough melted butter to moisten. Add a little cinnamon if you like. Spread evenly over the top of the kugel. Cover with aluminum foil and bake in a preheated 350F degree oven for one hour. Uncover and bake an additional 30 minutes, checking frequently to make sure top does not burn (cover if top is getting too crispy, and bake until done). Let kugel cool slightly before cutting into squares to serve. Makes 12-24 servings (depending on size of squares). May be eaten warm, cold, or at room temperature.Enjoy!
Whist together (or use a small spoon) dry ingredients in a coffee mug. Add oil, water, & vanilla and mix thoroughly, making certain to scrape bottom and sides so that all is incorporated. If desired (DUH) mix in the Chocolate Chips. Microwave on high 1 - 1 1/2 minutes. The finished product will be softish and chewy. Cool for 1 minute Eat right out of the mug (its GREAT with a scoop of ice cream too!).
Take your sausage and cut in half then put in a big pot on the stove and cook for an hour. Take out and cool and cut up in slices and put in a foil container or 9x13 pan and cover with enough ginger ale to cover. Put in the refrigerator to let the flavor come through. The next day cook at 350 for an hour and serve with toothpicks.
In a 4 quart Dutch oven, cook the beef and onions until done. Drain any fat or liquid that remains. Stir in hot water, Sauce Mix, basil, salt, pepper and garlic. Heat to boiling, stirring constantly. Reduce heat. Cover; simmer 10 minutes, stirring occasionally. Stir in uncooked pasta and mushrooms. Cover; cook 10 minutes longer. Stir in parsley.
Cut hot dogs lengthwise and then cut into bite-size pieces. Prepare corn bread batter according to package directions. Spread half the batter into a greased 8-inch square baking dish, set aside. In a large skillet, saute green pepper , onion, celery in oil until crisp-tender. Stir in hot does; saute 3-4 minutes longer or until lightly browned. Stir in chili, brown sugar, garlic powder, and chile powder, heat through. Stir in 3/4 cup cheese. Spoon over prepared corn bread. Spread remaining batter onto hot dog mixture. Sprinkle with remaining cheese. Bake uncovered at 350 degree for 28-32 minutes. Let stand for 5 minutes before serving.
Mash the garlic and salt in a bowl. Add just a bit of water to make a paste. Add the cumin seed, fenugreek seed, coriander seed, black mustard seed, curry powder and turmeric powder plus red chili to taste and pound to a smooth paste. Use a blender to make the garlic and spice mix. Add just enough water to blend. I use a bouillon cube instead of salt. Add a handful of chopped fresh coriander leaves and cook in a heavy pot over medium heat until thick. Add the meat to the sauce. Stir to coat the meat and partially cover, stirring occasionally. You may add 2 teaspoons sugar (8 g) and 1 teaspoon salt (4 g) about half-way through to "make it tender". When the vegetables are added depends on how long they will take to cook. Add the diced potatoes, diced carrots, 1/2 chopped large onion, some fresh coriander and finish cooking. The meat shrinks a lot cooked this way, but the flavor is intensified and the sauce stays thick. It should coat the meat almost like a glaze. Cook on lower heat if you like, but the result will be more of a broth. At the end, add some more chopped onion and stir in the yogurt plus more fresh coriander to garnish. Serve with chutney, rice and tortillas or chapatis if available. The proper way to eat this is to tear off a piece of tortilla or chapti and scoop some curry up with it. It's finger lickin' good!
Preheat oven to 350f degrees. Base layer. Measure all base layer ingredients into bowl, crumble together until mealy. Press into ungreased 9 x 9 inch oven proof dish. Set aside. Middle layer. Beat eggs until foamy; add the rest of the ingredients and stir well. Spread over bottom layer; bake in 350f degree oven for 30 minutes. Top layer, icing. Beat together well in small bowl all icing ingredients. Add more liquid if needed to spread easily. Spread over cooled squares. Place one whole, half walnut to indicate squares for cutting, so that the half walnut is in the middle of each square. Cut into squares.
Stir basic ingredients together until the sugar dissolves. For best results, pre-chill the mixture before processing according to your ice-cream maker specifications or preferred no-machine technique. Variations on vanilla: Using the basic vanilla recipe and the following variations, you can create many favorite ice-cream parlor flavors. Unless otherwise stated, flavorings should be added before pre-chilling or freezing. Foods such as raisins and nuts should be stirred in after processing in your ice cream maker. Chocolate: Add 1/4 cup chocolate syrup or 3 tablespoons unsweetened cocoa. For an added zest, ad 1/8 teaspoon cinnamon. Banana: Mash or puree 1 medium-sized banana. Add to vanilla mixture. Coffee: Add 2 tablespoons instant coffee. Maple Walnut: Reduce sugar to 1/4 cup. Add 1/4 cup maple syrup and 1/2 cup chopped walnuts. Peanut butter: Add 1/2 cup smooth or chunky style peanut butter. Chocolate chip: After processing, stir in 1/4 cup mini chocolate chips. Peanut fudge: Follow recipe for chocolate ice cream. Omit cinnamon. Add 1/2 cup peanut butter. Mocha: Follow recipe for chocolate ice cream. Omit cinnamon. Add 2 tablespoons of instant coffee. Pumpkin: Add 1/2 cup canned pumpkin, 1/4 teaspoon pumpkin pie spice, 1/8 teaspoon allspice, and a dash of nutmeg. Eggnog: Substitute 1 cup commercial eggnog for the 1 cup light cream. Add 1 teaspoon rum and a dash of vanilla. If desired, add 1/4 cup raisins or 1/4 cup chopped candied fruit. Pistachio: Substitute almond extract for the vanilla extract. Add a drop or two of green food coloring and 1/2 cup chopped unsalted pistachio nuts. Orange: Add 1/4 cup thawed frozen orange juice concentrate, undiluted. Peppermint stick: Substitute peppermint extract for vanilla extract. After freezing, stir in 1/4 cup crushed peppermint stick candy. Rum raisin: Omit vanilla extract. Add 1 teaspoon rum extract or 2 tablespoons rum. After freezing, stir in 1/4 cup seedless raisins. Dutch apple: Add 1/4 cup applesauce, 1/8 teaspoon cinnamon and a dash of nutmeg. Pineapple coconut: Add 1/4 cup flaked or toasted coconut and 1/2 cup crushed pineapple. Vanilla fudge: After basic vanilla ice cream is completed, use a spoon to swirl 1/4 to 1/2 cup of unheated hot fudge sauce through mixture. Allow mixture to harden before serving. Tutti-frutti: Add 1/4 cup chopped candied fruit. Chocolate almond: Follow the recipe for chocolate ice cream. Substitute 1 teaspoon almond extract for vanilla extract. Omit cinnamon. After freezing, add 1/4 cup toasted sliced or slivered almonds. Butter pecan: Substitute 1/2 cup brown sugar for 1/2 cup sugar. Toast 1/2 cup chopped pecans in 2 tablespoons butter over low heat for five minutes. Cool. Stir butter-nut mixture into ice cream mix before freezing. Chocolate marshmallow: Follow recipe for chocolate ice cream. After freezing, add 1/2 cup miniature marshmallows or stire in 1/2 cup marshmallow cream.
Preheat oven to 350 degree oven. Butter cookie sheets. With mixer, cream butter well in mixng bowl. Slowly adding sugar. Beat until light and fluffy. Add brandy a tablespoon at a time. Beat after each tablespoon of brandy. Slowly add the flour in and mix well. Making sure the flour is thourghly mixed. On a lightly floured surface, roll dough out to 1/4 inch thickness. Cut into thin 5 - inch strips. TO ASSEMBLE:. Take two strips of dough and twist together to form rope. Take both ends of rope and pinch together to for a ring. Do this with remaining dough. put on cookie sheets. Bake until golden, about 10 minutes.
Preheat oven 350. Cream all ingredients together except for the flour and kosher salt. Add flour gradually and mix throuroughly. Pack dough tightly into ball. Divide ball into 3 equal parts. Roll each into log shape 1 1/4 inches in diameter. Wrap each log in waxed paper. Refridgerate overnight (at least 8 hours). Slice logs into very thin wafers. (The thinner, the crispier). Sprinkle with kosher salt. Bake on ungreased cookie sheet approximately 12 minutes (until golden).
Place potatoes and water to cover in a large pot; bring to a boil over medium-high heat. Cook 25 minutes or until potatoes are tender. Drain and let cool. Cut into 1/2-inch-thick slices. Stir together sour cream and next 4 ingredients. Stir together potatoes, sour cream mixture, green onions, and parsley in a large bowl. Cover and chill at least 1 hour; keep chilled until ready to serve. Stir in bacon just before serving.
Combine water, beans and salt. Bring to a quick boil. Reduce heat until it has thawed and slightly crisp. **About 4 minutes** Drain them. In a 2 quart casserole dish, layer the beans and chestnuts. Next, mix the milk and soup into a separate bowl. Add pepper. Pour this over the beans and chestnuts. Bake at 350* for 25 minutes. Remove from oven and top with the onion rings and bake again until they are a golden brown.
Combine all ingredients and knead into a ball. Using a pasta machine and the spaghetti attachment, make the ramen noodles. Cook in boiling salted water for 5 minutes.
To make tortillas: Combine tortilla flour and water in a large bowl and knead with your hands until a uniform dough forms, about 1 minute. Pinch off enough dough to form a 3/4" ball. (Dough should be moist but not sticky when formed into a ball. If necessary, knead a little more tortilla flour or water into dough.) Form remaining dough into 3/4-inch balls, transfer to a plate, and cover with plastic wrap until needed to prevent drying out. Very lightly oil comal (griddle or pizza pan), then heat over medium-high heat until hot, about 2 minutes. Press 1 ball of dough between plastic squares in tortilla press to form a 3-inch tortilla (about 1/16 inch thick). Peel off 1 plastic square, then, holding tortilla in your palm, carefully peel off other square and gently transfer tortilla to comal/griddle. Cook until edges just loosen from comal and small brown spots appear on underside, 30 to 45 seconds. Turn over and cook, pressing flat with a metal spatula if necessary, until brown spots appear on underside, about 45 seconds. Turn over again and cook, pressing down with spatula, until tortilla inflates slightly (this may not always happen), 10 to 15 seconds. Wrap tortilla in folded tea towel to keep warm and moist. Make more tortillas, stacking them in the tea towel. Make topping: Heat lard in a large skillet; cook garlic, chili, and 1/2 cup onion until softened, about 3 minutes. Add huitlacoche and 1/4 teaspoon salt; cook, stirring frequently, until heated through (about 5 minutes). Assemble chalupas in batches just before serving: Warm remaining 2 tablespoons lard (if using) to liquefy. Heat comal/griddle (or pizza pan) over medium heat until hot; heat 8 mini tortillas, brushing tops lightly with some of lard (about 3/4 teaspoon each). While heating tortillas (1 to 2 minutes total), top each with about 1/2 teaspoon salsa, a sprinkling of reserved raw onion, and a rounded teaspoon huitlacoche mixture. Transfer chalupas to a platter, then sprinkle with queso fresco and serve immediately. Keep griddle warm and repeat procedure when ready to serve the next batch of chalupas.
peel and chop squash into 2 inch cubes and put in a bowl. Add all other ingredients and toss. Spray a cookie sheet with non-stick veg spray (like Pam). put the tray near the bottom of the oven and roast at 350 until tender (about 1/2- 1 hour).
Bring a large pot of lightly salted water to a boil and cook the pasta to al dente, according to package directions. Meanwhile, heat the oil in a large nonstick skillet. Add the garlic, broccoli, and mushrooms. Cook over high heat, stirring for 2 minutes, until mushrooms begin to wilt. Reduce heat to low and add the wine, tomatoes, and crushed red pepper flakes. Cook, simmering slowly for 2 minutes, stirring twice. Add the basil and stir. Drain the pasta, reserving 1/2 cup pasta water. Add to the sauce, increase heat and boil for 1 minute to reduce slightly. Divide the pasta between 4 plates. Top with sauce and sprinkle with the cheese. Serve immediately.
Preheat the oven to 450 degrees F. Trim the woody ends from the asparagus. Spread the spears in a single layer in a shallow baking pan, drizzle with olive oil, sprinkle with salt, and roll to coat thoroughly. Roast the asparagus until lightly browned and tender, about 10 minutes, giving the pan a good shake about halfway through. Spread the roasted asparagus on a serving platter. Grind a generous amount of pepper over and shave the Asiago into wide flakes on top. Tear the prosciutto into ragged pieces and scatter on top Serve warm or at room temperature.
Preheat oven to 375. Mix together the first 4 ingredients. Set aside. Mix together the next 3 ingredients. Blend together first& second and add yogurt, vanilla and chocolate chips. Dough will be on the wet side. Drop by teaspoonfuls onto cookie sheet lined with parchment paper. Bake 8-10 minutes.
*Bothsugar amounts can be lessened if you don't want it too sweet (like maybe 1/3 cup white sugar and 1/2 cup brown sugar). Preheat oven to 350°. Grease a 9x13 baking dish. In a large bowl, mix together mashed sweet potatoes, 1/2 cup melted butter, milk, white sugar, vanilla, and eggs. Spread into baking dish. In a small bowl mix brown sugar and flour. Using a pastry cutter (or a fork if you don't have one) cut in butter until it's all crumbly, then stir in the pecans. Sprinkle over top of the potatoes. Bake 25-30 minutes.
To make the curry paste first peel the garlic and ginger. Heat frying pan on a medium to high heat and add the spices for toasting to the dry pan and lightly toast them for a few minutes, until they are golden brown and fragrant. Then remove the pan from the heat and add the toasted spices to a pestle and mortar and grind until fine (or place them in a good processor or coffee grinder). Once you have ground the toasted spices add them to a good processor and blend with the rest of the ingredients until you have a smooth paste. The recipe finished here so it is assumed you would be using that day, it may keep in a sealed sterile jar for a few days but I do not know for sure.
Preheat oven to 350. Spray 8x12 pan. Boil macaroni according to package directions. Drain water from it. Mix all the ingredients together, reserving a small amount of cheese. Spread mixture into pan and sprinkle with remaining cheese. Bake 20-25 minutes until hot and bubbly.
Cook couscous according to package directions, eliminating butter and salt. Melt half of the butter in a non-stick pan over Medium-High heat. Pat scallops dry with paper towels and season to taste with pepper. Add half of the scallops to the pan, cooking until opaque throughout and golden brown on the surfaces, about 2-3 minutes per side. Remove scallops, cover and keep warm. Heat remaining butter, cook the rest of the scallops and remove. Add orange juice to the pan and cook until reduced by about half. To serve, divide couscous among four plates. Pour orange juice equally over couscous on each plate. Top with scallops and garnish with orange segments and scallions.
Cook bacon, drain and chop coarsely, set aside. Heat oil in bottom of cooker and brown beef in batches, set aside. Melt butter in cooker, add onions and mushrooms. Cook until liquid is evaporated (10 to 15 min) Stir in tomato paste, whisk in Guinness, mustard and salt and pepper. One tablespoon at a time, add flour until desired consistency. Add beef and bacon back to cooker, on med - high heat, get the rocker rocking loudly, reduce heat to med - low and let rock gently for 30 - 40 minutes. If you don't want your beef to absolutely fall apart in your mouth, reduce the cooking time by about 10 to 15 minutes. Run pressure cooker under cold water to release pressure quickly and enjoy!
Mix sugar, cornstarch, 1/2 c of the strawberries, crushed, water and lemon juice in a saucepan. Cook until thickened. Chill. Fill cooled pie shell with remaining strawberries, halved, and cover with cooked mixture. Top with whipped cream. Chill.
Soften cream cheese, grate the gouda, partially drain the can of crushed pineapple and combine all with the bacon bits. While that rests, cut the stem ends off 1 to 2 dozen jalapenos, depending on their size. Remove the seeds and the membrane. Using a small spoon or knife stuff each jalapeno. Place the filled jalapenos in a rack and cook on the grill or in the oven at 350° for 30-45 minutes, again, depending on the size. Keep some of the cheese mixture to serve with them because some of the cheese will bubble out. I use a foil bread pan and cut X's in the bottom, place upside down and press the jalapenos into each hole. Can usually get 6-8 in each. Makes cleanup easy, just throw them away after. I also have a jalapeno rack I got at a store, but the foil is way easier and will accommodate various sized jalapenos. All love these with the hot peppers and the sweetness of the pineapple. The smoked gouda is a nice touch and differs greatly from cheddar. Can also dice jalapeno to add to the cheese mix. ENJOY.
Combine cabbage, apples, red wine vinegar, sugar, cloves and pepper flakes if using, in slow cooker. Cover and cook on High 6 hours. stirring after 3 hours. Sprinkle with bacon, if desired.
Slice onions into rings, about 1/4 inch thick and separate into rings. Heat oven to 300. Heat oil about an inch deep in fryer to 375 degrees. Beat ingredients, except onions until smooth. Dip each ring into batter allowing excess to drip into bowl. Fry a few at a time in hot oil for about 2 minutes, turning once until golden brown; drain. Keep warm on cookie sheets in oven.
Combine water and cranberries in a small saucepan, bring to a boil. Remove from heat and let sit for 3 minutes. Drain well and let cranberries cool to room temperature. Stir in marmalade, walnuts, and white chocolate and set the filling aside. Per the package instructions, let the piecrust stand at room temperature. Unroll the crust and cut out 24 rounds usings a 2 1/2 inch cookie cutter. Preheat oven to 375*F. Using a tamper press the dough into ungreased mini-muffing pans (you can also press the dough by hand, but the tamper makes things go much faster.). Spoon cranberry filling into pastry cups until almost full (do not overfill because the filling will make a mess.). Bake for 15-20 minutes, or until pastry is golden brown. Carefully run a small knife around the edges of the tassies in the pan. Carefully transfer to a wire rack to cool. Tassies can be frozen in a single layer for up to one month.
Brown beef cubs in olive oil in a large Dutch oven. Remove and set aside. Mix sugar into the drippings and add the onions, cooking until golden. Return beef to the pot. Mix in tomato paste, wine, wine vinegar, garlic, dill seed and rosemary. Place cinnamon and bay leaf in a spice bag of cheesecloth (or just add it and remember to fish them out of the stew later). Cover and simmer for 2 to 3 hours or until tender (I usually have to add about a cup of water about halfway through). Season with salt and pepper to taste. Alternatively, you can bake this at 275 degrees F in your oven; adjust times accordingly, if needed.
In a big bowl, mix the ground pork, half the chopped garlic, half the orange zest, cumin, coriander, mustard, hot sauce, salt, and pepper. Evenly divide meat mixture into 4 portions; form 4 large patties about 1-inch thick. Preheat a skillet with 2 tablespoons vegetable oil over med-high heat. Add patties to hot skillet; cook for 6 minutes. Flip and top each patty with three pickle slices, a slice of ham, and a slice of cheese. Cook patties for another 5-6 minutes. Place a foil tent over the pan for the last 2 minutes or so to ensure the cheese melts and the fixings heat up. While the patties are cooking, make the slaw: preheat a large skillet with the remaining vegetable oil. Add the remaining garlic and sliced onion to the hot oil; cook for 1 minute. Add in the remaining zest, orange juice, red wine vinegar, and honey; continue cooking for 1 minute. Turn the heat off and add the coleslaw mixture, red bell pepper, cilantro, parsley, and salt/pepper to taste, tossing to coat in the warm dressing. Serve burgers on Portuguese rolls with the sweet orange warm slaw on top of the burger and alongside.
In large pot of boiling water, cook lentils 20 minutes or until tender but not mushy; drain. Meanwhile, in large bowl, whisk together vinegar, oil, salt, and pepper. Add warm lentils, toss to combine. Add tomatoes, mango, and avocado and toss again. Serve at room temperature or chilled.
Preheat Oven to 275 Degrees. Cube English muffins into 1" pieces and layer evenly on a baking sheet. Place baking sheet in broiler to toast (remove from broiler when lightly toasted). In a large mixing bowl combine milk, eggs, egg yolks, and sugar. Once all ingredients are well incorporated fold in the pears. Finally add bread pieces allowing them to soak up milk mixture. Pour melted butter into bottom of a 9x9" pan, making sure in coats the bottom. Spoon bread mixture into the pan making sure to leave excess liquid in the bowl (to be used for sauce). Place pan in oven and allow to bake for 45 minute or until bread pudding has set and browned. For Caramel Cream Sauce:. In a heavy sauce pan combine the jar of Caramel sauce and the remaining milk mixture from the pudding . Warm over low/medium heat until well combined and warmed. (Don't bring to a rolling boil, simmering is ok). Pour Warm sauce over bread pudding and serve either warm or chilled. *for an extra twist you can also add dried berries (Blueberries/Raspberries) to the bread mixture for extra complexity and flavor.
In a big pot or dutch oven, brown meat in salad dressing. Add the next 9 ingredients and bring to a boil. Reduce heat and simmer for 1-2 hours or till meat is tender. Add the potatoes, carrots, pepper and onion. Cover and simmer another hour or until veggies are tender. Combine flour and cold water in a shaker, stir into stew and bring to a boil till thickened. Serve.
Slice the sweet potato as thin as possible (I use a mandolin). Place as many slices as will fit in a single layer on a microwave safe plate. Mist the slices with water. Cook for 5 minutes on high or until all the slices have shriveled to about half their original size. Lightly spray with olive oil and salt as desired. Cook on high for 1-2 minutes longer or until they start to brown. Watch them closely! Once they start to brown, they burn quickly. If you don't let them start to brown, the resulting chip with be chewy rather than crisp. Repeat with remaining slices. Let cool for about 5 minutes. They will crisp as they cool. Serve immediately.
Combine zucchini, onion and salt in large bowl. Toss to mix and set aside for at least 2 hours. Drain but do not rinse. In non-reactive pan, combine vinegar, sugar, turmeric, celery seed, and pepper. Heat just enough to dissolve sugar. Pour over zucchini mixture. Toss to mix. Pack into freezer containers. Freeze up to 6 months.
In a heat-proof bowl, scale-out all of the liquids and heat up in a double boiler on the stove. Meanwhile, scale-out the confectioner's sugar into a small mixer bowl. Add the heated liquids to confectioner's sugar. Mix on low until ingredients are incorporated. Stop the mixer and scrape the bowl with a rubber spatula. Mix on high until smooth. Place in a clean container. Use immediately or keep in an airtight container for up to 2 weeks.