HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil potatoes for five (5) minutes let sit in hot water while making sauce. Melt butter on a separate pan. Add flour to the butter and stir for one (1) minute. Add cold milk to the mixture 1 cup at a time. Make sure the milk is cold to avoid lumps. Stir in low heat until completely mixed, then, add parsley. Add garlic powder. Stir for 2 minutes. The amount will depend on how much garlic flavor you can take. Add about 1 teaspoon, you can add more if you prefer it to be more garlicky. Make sure you don't put too much garlic powder. Otherwise, you'll end up with a very bitter sauce. Remove sauce from heat, then, add 1 cup of cheese. Mix until the cheese melts. Add cheese and wait for it to melt again before adding the last cup. Cut boiled potatoes in half. Then, add to garlic cheese sauce. Add salt and pepper to taste.
Divide tofu in chilled serving bowls. Mash tofu with salt. Mix in Applesauce and raisins. Top with cinnamon and granola.
Combine the first seven ingredients and mix well; store in an airtight container in a cool dry place for up to 6 months; this will make about 9 servings of oatmeal. To prepare: Combine oats and 2 tablespoons of oatmeal mix; add enough boiling water until oatmeal is desired consistency. sprinkle with additional brown sugar if desired.
In a large skillet heat oil over medium heat, saute the onions for 5 minutes, add mushrooms continue sauting for 4 minutes more. Add celery, peppers, green onions, continue to saute for another 3 minutes. Add soup& hot sauce, mix well. Add sausage & Noodles ,remove from heat. Preheat oven to 350F. Lightly grease a 9"x9"x3", Pour in the casserole mix. Cover and bake for 30 minutes, remove cover& sprinkle on the onion flakes. Return to the oven for 15 minutes to brown the flakes and finish cooking. Serve Hot.
Combine cream cheese and 1/2 cup sugar in a small bowl. Spread mixture over bottom of baked and cooled piecrust. Place remaining sugar, orange juice, 2 tablespoons lemon juice, cornstarch, and 1/2 cup peaches in a blender and blend until smooth. Heat in a saucepan over medium heat until slightly thickened. Toss remaining peaches with remaining lemon juice and set aside. Add peaches to cooked mixture and stir to coat. Let mixture cool. With slotted spoon, scoop up peaches and place in piecrust. Refrigerate for a couple of hours before serving.
Rinse the salad greens thoroughly and dry. Arrange greens on 4 individual plates. Scatter the kiwi, mandarin oranges, and red onions attractively on top.
Wash and chop all the vegetables (not the tomatoes) and place in a large glass or ceramic dish dish. Place the oil, juice, soy sauce and garlic in a jug and stir. Pour over the vegetables and mix. Cover and let marinate for 2 - 24 hours. Cook over a prepared hot BBQ plate for 10 minutes, flipping often.
Drain Oysters. Add lemon juice to melted butter. Butter a shallow baking dish. Put in a layer of oysters, half the crackers and half the lemon butter. Repeat layers. Add enough milk to moisten well. Bake at 350F for 30 minutes. * Delicious topped with dry sherry after being removed from the oven.
Put pie filling in crock. Cover with applesauce. Lay chops on top, pushing them down a bit into the apples. cook on low 6-8 hours depending on your crockpot (new crocks seem to need less time).
In a big bowl, mix the crackers and parmesan. Add salt and pepper. Pour milk in a bowl not too deep. Soak fish filets in milk, then in the cracker mixture. In a skillet, heat oil and butter at medium-high heat. Add fish filets and cook for about 3 minutes on each side or until that the flesh is opaque and is easy to brake with a fork. In the meantine, in a casserole, bring to boil the envelop of white wine sauce and water, whisking it. Reduce heat to medium-low and cook 1 to 2 minutes or until sauce has thicken lightly. Add Dijon mustard. When ready to serve, top the fish fillets with the sauce.
Place prosciutto on a working surface, place 1 piece of cheese on each slice then lay spears on cheese. Roll each up and place on a platter. Finger food that is wonderful!
Preheat oven to 450. Trim woody ends from asparagus. Spread the spears in a single layer in a shallow baking pan that has been sprayed with Pam. Sprinkle with salt. Drizzle with olive oil; shake pan back and forth to coat asparagus. Roast asparagus until lighly browned and tender, about 10 minutes, giving the pan a good shake about halfway through. Spread the roasted asparagus on a serving platter. Grind with 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 350 degrees F. Season short ribs on all sides with salt and pepper. Heat olive oil in an oven safe 5 quart casserole or Dutch oven over high heat. Sear ribs on all sides until browned, about 5 minutes each side. Place ribs in a shallow baking dish. Reduce heat to medium low and add onions, carrots, celery, ginger and garlic. With the back of your knife, smash lemongrass then slice. Add to pot. Saute vegetables until soft. Add wine and scrape bottom of pot to loosen any brown bits. Add tomato paste, diced tomatoes, brown sugar, parsley, stock, and fresh sage sprig. Return ribs to pot, cover, and place in oven. Cook 1 1/2 hours. Remove cover and cook an additional hour in the oven. Once the ribs are tender, remove to the baking dish and tent with aluminum foil to keep warm. Strain sauce and discard vegetables. Cook sauce another 5 minutes to darken and thicken slightly. Return ribs, heat and serve with polenta or side dish or your choice.
Heat oven to 400 degrees. Spray muffin tins. Combine flour, 1/2 cup sugar, baking powder and salt; blend well. Melt butter. Turn off heat, stir in lemon juice, eggs and most of lemon zest, reserving some zest for garnish on top of muffins. Stir egg mixture into dry ingredients and blend until well moistened. Spoon into greased muffin tins, sprinkle top of batter with 2 T sugar and remaining zest. Bake 15-20 minutes until lightly browned, but do not over bake!
Place the saffron threads in a heatproof container. Pour the boiling water over the strands and let infuse until lukewarm. While the saffron is infusing, place the flour, salt, yeast and olive oil in a food processor. Turn machine on and gradually add the saffron and its soaking liquid. Process until the dough forms a ball. Turn the dough out onto a floured board and knead 10-15 minutes. Place in a bowl, cover and allow to rise until doubled in size, approximately 30-40 minutes. Punch down the dough and roll into an oval shape about 1/2" thick. (The shape does not have to be perfect.) Place the dough on a greased aluminum baking sheet and allow to rise for 30 minutes. Preheat oven to 400 degrees. Using your fingertips, press indentations over the surface of the bread. Brush lightly with olive oil, cover with the topping ingredients, and lightly drizzle a small amount olive oil on top. Bake 25 minutes or until the loaf sounds hollow when tapped on the base. Let cool on a wire rack.
Boil 1 litre of water. Add vermicelli. Cook until just softened. Immediately remove and cool with cold, running water. Store in water in refrigerator until needed. Meanwhile, in small saucepan, mix all dressing ingredients over medium heat until completely dissolved. Remove to refrigerator to cool. When ready to eat, place noodles in bowls, topped with cucumber, tomato, shrimp and any other toppings desired. Fill bowl halfway up with dressing.
In a small bowl, stir the cranberries and spices together. Store in an airtight container. Attach this to the Jar. Spiced Cranberry Cider Mix. Serves 12 to 14. 2 quarts apple cider. 1 quart water. 1 package Spiced Cranberry Cider Mix. 2 oranges, sliced. In a large saucepan combine the cider, water, and Spiced Cranberry Cider Mix. Heat through but do not boil. Add most of the orange slices. Serve warm, garnished with the remaining orange slices.
In an electric blender, mix lime juice and basil, and allow to set for 5 minutes. Add garlic, mayonnaise, salt, pepper and parsley, and blend until smooth, scraping sides of container as needed. Pit, peel and cube 1 avocado. Add to blender, and blend until smooth. Adjust salt and pepper to taste, cover dressing, and chill for 1-2 hours. Just before serving, line serving platter or individual plates with lettuce. Pit, peel and slice remaining avocados. Arrange with tomatoes on lettuce leaves. Top with avocado dressing mixture, and garnish with watercress or parsley. Dressing also makes a great dip for vegetables.
mix all ingredients together in bowl. form into 4 patties cook in skillet or on grill until cooked through, appox. 6-7 minute per side. serve on buns with lettuce and tomato.
Heat a large dutch oven coated with spray over medium heat. Saute sausage until browned. Remove from pan, add in celery and onion, red and green peppers and garlic. Saute for 3 minutes. Add sausage, tomatoes and remaining ingredients except rice. Bring to boiling, cover and reduce heat. Simmer for 10 minutes. Stir in shrimp, bring to boil, cover and reduce heat. Simmer for 10 minutes. Serve over hot rice.
Pound chicken breasts between sheets of plastic wrap until about 1/4" even-thickness. mix the flour, salt, pepper and oregano. Dredge chicken pieces in the flour mixture, and shake off excess. Heat both oil and butter in pan over medium heat. Cook the breasts on medium for 2 two minutes on the first side, just until lightly brown. Flip breasts over and add the mushrooms. Cook for 2 more minutes and stir the mushrooms. Add the Marsala, cover and simmer for about ten minutes. Transfer to serving plate.
Preheat the oven to 325°F Butter a I-quart baking dish. Combine all the ingredients in a bowl and mix well. Pour the mixture into the dish. Bake for 50 to 60 minutes, or until set. Serve as soon as possible.
Line eight 10cm/4" quiche pans with pastry. Cook the bacon, onion and garlic in a non-stick pan for 2-3 minutes; add the parsley and the lemon zest, rosemary, sage and thyme (if using); allow the mixture to cool slightly before spooning it into the pastry cases. Evenly divide the drained cans of Asparagus Tips and Corn Kernels into the pastry cases; combine the eggs and cream and pour the mixture over the asparagus and sprinkle with grated tasty cheese. Bake the quiches in a preheated oven at 200°C/400°F/6 gas mark for 20 minutes. NOTE: You can opt for making a single quiche rather than individual quiches, in which case the quiche should be cooked for 30 minutes or until the quiche has set.
In large skillet, melt margarine with oil. Add garlic and saute until lightly browned. Add green beans, toss to coat. Season with salt, pepper, and lemon juice. Saute to desired tenderness (8-10 minutes). Place in serving bowl and toss with parmesan. Sprinle with colored or flaked sea salt for added flavor & beautiful presentation.
Preheat oven to 350F (180C). Place the egg whites, sugar and coconut in a bowl and mix to combine them. With wetted hands or a spoon, press the coconut mixture into eight 3/4 cup (6 fl oz) capacity, deep muffin tins, covering the base and sides to make a shell. Place in a preheated oven and bake for 8-10 minutes or until the shells are just beginning to turn a light golden colour. Cool the shells for 1 minute, then gently remove them from the tin and place on a wire rack to cool. Make the filling while the bases are cooking. Place the cream in a saucepan over medium heat and heat until almost boiling. Remove the cream from heat. Add the chopped chocolate and stir through until the chocolate has melted and the filling is smooth. Pour the chocolate filling into the coconut tart shells and place in the freezer for 10 minutes or until the chocolate filling is set. Serve with coffee or berries as a dessert.
Saute cabbage, onion and apple in butter in butter until softened. Season with salt and pepper; stir in water and balsamic vinegar and simmer, covered, over low heat 35-45 minutes until tender. Stir in jelly and allow to melt; cook further until any excess water evaporates.
Cream together butter, cream cheese, and stevia. Add egg and water, beating well. Sift together flour, baking powder and salt, and add to creamed mixture. Mix until thoroughly blended. Shape into a roll, 1 1/2 inches (3.75 cm) in diameter. Refrigerate at least 2 hours. Cut into thin slices and place on an ungreased cookie sheet. Bake at 350 degrees F (175 C) for 8 to 10 minutes.
Preheat oven to 350°F and grease a 8x8-inch pan. In a small bowl mix flour and salt then set aside. In a large bowl, beat the remaining ingredients, adding the peanut butter last. At low speed, add the flour mixture. Spread in pan and cook for 35-45 minutes. Let cool then cut into 16 squares.
Cut one ice cream sandwich in half. Put one whole and one half ice cream sandwich along the short side of a 9" x 13" baking dish. Arrange eight ice cream sandwiches in opposite direction evenly in bottom of pan. Spread with half of the whipped topping. Drizzle or dollop most of fudge topping on top of whipped topping (save a couple tablespoons). Drizzle optional toppings (if using) and nuts on top, reserving a couple tablespoons of each. Repeat another layer of ice cream sandwiches. Top with remaining whipped topping. Fancily drizzle remaining hot fudge, butterscotch and strawberry toppings on top, along with walnuts or wet nuts. Cover and freeze for up to 2 months. Remove from freezer 20-30 minutes before serving. Cut into squares and top with a few maraschino cherries. Serve slices bananas on the side for people who are in a banana split mood and want to top theirs with bananas! YUM YUM YUM!
Combine first 7 ingredients in a large bowl. Place snapper fillets in a 13- x 9-inch baking dish; pour parsley mixture evenly over fillets. Cover and chill 2 hours, turning once. Combine tomato, garlic, and cumin in a large saucepan; place over medium heat. Bring to a boil; reduce heat, and simmer, uncovered, 8 minutes or until slightly thickened, stirring occasionally. Remove from heat, and add salt and pepper. (This mixture may be made 1 day ahead and chilled. Reheat before using.). Heat 1/4 cup olive oil in a Dutch oven over medium heat. Add carrot and onion; top with tomato mixture. Cover and cook over medium heat 12 minutes or until carrot is tender. Remove from heat. Place fillets and parsley marinade on top of tomato mixture. Spread preserved lemon evenly over fillets. Sprinkle with olives. Cover and cook over medium heat 10 minutes or until fish flakes with a fork. Garnish, if desired. Yield. Makes 4 servings.
Cut seitan in to strips (about 1/4 inch thick, 1 inch wide, and 2-3 inch long). Dissolve Marmite in boiling water. Add the rest and mix well. Mix with seitan strips, and marinate for about 1 hour, then fry them until browned.
In a large skillet, heat oil over medium heat. Add shallots with a pinch of salt. Cook, stirring occasionally for 5 minutes, then add the thyme. Lower temperature and continue to cook until shallots are light gold and melted, about 15 more minutes. Stir in the balsamic vinegar and cook for an additional 5 minutes. Serve at room temperature.
Preheat oven to 400°F. Grease and flour a 9x5x2 inch loaf pan. Chop dried fruit and mix with luke-warm water, set aside. Sift and mix rye flour, all purpose flour, salt, baking soda and sugar. Add oats and mix. Add yoghurt and fruit (with the water). Mix all together Put the dough in the prepared pan and bake at 400F for 25 minutes. Lower the temperature to 300F and bake another 25 minutes.
Place the bread cubes in the slow cooker. In a separate bowl whisk together the milk, eggs, yolks, sugar, vanilla, and butter. Stir in the berries and pour over the bread cubes. Gently press the bread down into the liquid-do not stir-and cook covered on low heat for 4-6 hours.
Bring juice to simmer in heavy, large saucepan. Remove from heat. Add cherries and let stand 8 minutes. Mix in sugar, then cranberries, cloves, and nutmeg. Cook over medium-high heat until cranberries burst, stirring occasionally, about 9 minutes. Refrigerate at least 4 hours (it will thicken as it cools) or up to 48 hours before serving.
To prepare base, cut shortening into dry ingredients, mix well. Pat firmly and evenly into an 8 inch square pan and bake at 350 deg. F. for 10-12 minutes. Cool. Note: the base and cake are baked separately. For cake: cream shortening, and sugar; add eggs and vanilla, beating well until fluffy. Sift flour, baking powder and salt together; add to creamed mixture alternately with milk. Pour batter into a greased and floured 8 inch square pan. Bake at 350 deg. F for 25 - 40 minutes. Frosting: in small saucepan, stir tog. milk and flour. Cook, stirring constantly, until mixute is thickened and smooth. Cool. On highest speed of mixer, beat cooled flour mixture with butter, shortening and vanilla until smooth and fluffy. Blend in icing sugar and salt; continue beating until frosting is very fluffy. This will take at least 15 minutes. To assemble cake: place shortbread base on serving plate; spread with small amount of frosting. Place cake on base. (you can split the cake for layers). Cover top and sides of cake with remaining frosting. If desired, garnish sides of cake with shaved semi-sweet chocolate.
Prepare your grill, or preheat your broiler for high heat. Season the salmon with salt and pepper to taste. Drizzle the liquid smoke over the salmon. Grill or broil the salmon until it is just barely done. (Note- when I use the grill for this, I place the salmon skin side down on a piece of foil so that it doesn't stick to the grill.). Remove the salmon for the heat, and set aside to cool slightly. When it is cool enough to handle, remove the skin (if needed) and break the fish into bite sized pieces. Cook the pasta as directed on the package. Heat the oil in a large skillet over medium heat. Add the onions, and season with kosher salt and fresh ground pepper. If you would like to add some heat, add a pinch of chili flakes at this time. Cook the onions, stirring frequently, for one minute. Add the mushrooms, and continue to cook, until the onions are soft and golden. Add the alfredo sauce, and bring to a simmer, stirring occasionally. Add the reserved salmon, and gently fold into the sauce. If the sauce is too thick, add a little of the pasta cooking water to thin it to your liking. Taste the sauce, and add salt, pepper, or liquid smoke if necessary. When the pasta is al dente, drain and add to the sauce, tossing gently, so the salmon doesn't break up further. Serve immediately.
Cut artichoke hearts in half, if desired. Combine all ingredients, except cheese, and toss gently to coat pasta. Sprinkle cheese on top and serve either warm or room temperature, your choice.
Heat oil in a large saucepan, cook onions, garlic, celery, carrots, parsnip and kumara for about 10 minutes or until vegetables start to soften. Add curry paste and cook until fragrant. Add stock, the water and lentils, bring to the boil. Reduce heat, simmer for about 25 minutes or until vegetables and lentils are soft. CORIANDER YOGHURT - Meanwhile blend half the yogurt with the coriander until smooth; stir in remaining yogurt. Refrigerate until required. Blend or process soup in batches until smooth. Return soup to a clean pan, stir in extra boiling water and bring to the boil. (If using a stick/immersion blender you can do it in the pot and then had extra boiling water.). Ladle soup into serving bowls, top with Coriander Yoghurt and a little freshly ground black pepper, if desired. Serve with toasted bread cut into six servings.
Preheat oven to 175 Degrees Celsius. Line some trays (around 2-3) with baking paper. Combine butter and sugar in a bowl, and mix until it gets lighter and fluffier. (If the butter is too hard, microwave it for about 40 seconds or make sure it's soft enough to whisk). Add vanilla and milk to the butter and sugar mixture. (You can choose the amount of vanilla you want to use). Combine salt, flour and baking powder in a separate bowl. (Preferably a bigger one than the one in the which the sugar mixture is in). Combine the dry and wet ingredients, using either a whisk or your hands. The dough should be a bit sticky at this point. Add extra flour as needed until dough becomes less sticky. I used around 3 Tablespoons, because you don't want the dough to be too tough or sticky. Form 12 equal-sized balls, or vary it to the size you want. The smaller the cookies, the more cookies you get, but don't make them too small or big. Place the balls into the trays. Flatten the balls a bit to help them expand. Don't keep the balls too close otherwise they will stick together. Bake the cookies for 8-10 minutes, or until the bottom is golden brown.
In a small bowl, combine 1/4 cup mayonnaise, green pepper, onion, mustard, and Worcestershire sauce. Stir in tuna. Spread over each bun half and top each with a tomato slice. Arrange sandwiches on a baking sheet. In another bowl, combine the cheese and remaining mayonnaise and spoon cheese mixture over tomato. Bake at 400 for 11 to 13 minutes or until topping is puffy and golden brown.
Cut boiled eggs in half, lengthwise. Remove yolk and place in medium sized bowl. Place egg whites on serving platter. Add mayonnaise (or Miracle Whip), mustard, pickle juice, celery seed, salt, pepper, sugar, and 1 tbsp scallions (or chives) to the bowl with the yolks. Mix until a creamy consistency. Add more mayonnaise, if necessary, for a really creamy texture. Spoon or pipe into the hollowed out yolk portion of the egg white. Sprinkle with paprika, and the remaining 1 tbsp minced scallion (or chives). Chill at least one hour before serving.
Combine first 6 ingredients. Butter croissants - this is important as the butter makes a 'lining' to prevent the croissant from getting too soggy, and it tastes good too. Fill croissants with lettuce, tomato slices and chicken salad.
Preheat oven to 450. Beat yolks of eggs. Add other ingredients except for egg whites. Mix well. Pour into buttered casserole dish. Bake for 45 minutes. Beat egg whites with sugar and vanilla until peaks form. Add to baked pudding and brown under broiler.
In saucepan, melt butter. Add onion and garlic and cook until onion is soft. Stir in chili powder and cook one minute. Add ketchup, brown sugar, lemon juice, salt basil, pepper and Tabasco. Stirring constantly, bring sauce to a simmer. Remove from heat; set aside. Place turkey pieces in large roasting pan. Pour sauce evenly over pieces. Cover with foil and bake at 350°F for two hours. Remove foil and continue baking for 20 minutes. Remove turkey to serving platter. Skim excess fat from sauce in pan. Spoon sauce over turkey or serve separately. You will get one serving per wing.