HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil the potatoes in their skins for 20 minutes, drain and leave to cool. Peel them and using a cheese grater, grate them into a large mixing bowl and sprinkle with salt. In a frying pan saute the bacon and onions and thyme. Add mushrooms and cook for about 5 minutes until soft. Combine with the potatoes and mix gently, taking care not to mash them too much. Heat oil in a frying pan and add 3 or 4 spoonfuls of the mixture (See cook's note at the bottom.) Using a spatula, pat the mixture into a round flat cake. Brown it over a high heat. When the bottom side is cooked flip it over. Repeat with remaining potatoes to make 6 cakes. Put 1/2 tablespoon of butter and a slice of cheese on each cake and melt under a hot grill or broiler. *Cook's note: We find that it's better to cook the Rosti individually using 3 or 4 spoonfuls to serve 1 person.
In a saute pan, heat oil over medium heat. Add crushed pepper, salt, black pepper and garlic; saute just long enough to caramelize and red pepper to release flavor into the oil. Add sliced chicken and saute briefly to coat in spices and garlic. Add Marinara Sauce first, then Alfredo Sauce and bring to a simmer. Cook until sauce thickens and chicken is cooked through. Turn off heat; add peas and incorporate into sauce. Toss pasta and sauce until well combined. Sprinkle with crushed red pepper for garnish. Serve with a fresh sliced Italian Loaf. **Note: I highly recommend using homemade Marinara & Alfredo Sauces.
Dust chicken fillets in seasoned flour to coat. Heat olive oil in stew pot and brown chicken in batches, set aside. Add a little more oil and gently fry the leek, garlic, ginger and onions until softened, 5-8 minutes. Add spices and stock, cover the pan and simmer for 20 minutes or so, until the mixture has turned a beautiful saffron yellow. Return the chicken to the pot along with the tomato and dates and simmer for a further 30-40 minutes until chicken is meltingly tender! Squeeze in the lemon juice. Serve with any pilaf and plenty of yoghurt.
Put all the ingredients except the rice into a pot and bring to a boil; add the rice, cover and lower the heat; simmer until vegetables are very soft, about 50 minutes. In batches, puree the cooked mixture in a food processor until very, very smooth; return to a storage container, add salt and pepper to taste and refrigerate overnight. Reheat gently before serving.
In a saucepan, add the zest from the 2 lemons and 2 limes, lemon juice, lime juice, sugar, and 2 cups water. Stir and bring to a boil. Simmer for 2 to 3 minutes until the sugar dissolves. Strain and set aside to cool. Mix the citrus syrup with the heavy cream. Transfer to an ice-cream machine, and proceed according to directions. When the ice cream starts to firm up, add the 1 tablespoon each of lemon zest and lime zest and continue processing. If an ice-cream machine is not available: Mix the lemon-lime zest with the cream mixture and pour into ice-cube trays. When frozen, grate the ice cubes with a cheese grater.
Preheat oven to 425 degrees Combine coating mix, chili powder, and garlic powder. Use to coat chicken as directed on package. Place on baking sheet. Bake for 20 minutes or until chicken is cooked through(170 degrees F). Serve with rice and a salad.
Combine the milk, sugar, vanilla bean and seeds in a large, 4-quart saucepan and place over medium heat. Bring to a simmer, stirring occasionally, until the sugar has dissolved. Once the sugar has dissolved, add the baking soda and stir to combine. Reduce the heat to low and cook uncovered at a bare simmer. Stir occasionally, but do not re-incorporate the foam that appears on the top of the mixture. Continue to cook for 1 hour. Remove the vanilla bean after 1 hour and continue to cook until the mixture is a dark caramel color and has reduced to about 1 cup, approximately 1 1/2 to 2 hours. Strain the mixture through a fine mesh strainer. Store in the refrigerator in a sealed container for up to a month.
Bake acorn squashes in a 350 degree preheated oven face down in a baking dish filled with about an inch of water for 30 minutes. While squash is baking, add quinoa and water to a saucepan and simmer for 15 minutes. After 15 minutes, remove quinoa from heat and fluff with a fork. Put veggies in a microwave safe dish, sprinkle with water, and cook for 1 minute. Mix veggies, margarine/butter, chili powder and quinoa. When squash is finished baking, stuff squash with quinoa and veggie mixture. Place in a clean baking dish, cover with foil, and return to oven for another 40 minutes.
Combine Blueberries with sugar in medium sauce pan. Cook over low heat (stirring often) until berries are soft, approximately 15 minutes. Combine flour, margarine, pecans-- mix well, press dough evenly into 9x13x2 inch baking dish. Bake at 350 degrees for 20 minutes. Cool. Combine cream cheese, softened, and 1 cup sugar. Beat until smooth, then fold in one 9 oz Whipped topping, thawed. Spread topping evenly over cooled crust. Pour berry mixture evenly over top. Refrigerate. When berry mix has set well, top with whipped cream. Cut into squares.
For the Dressing: Put everything in container and shake. For the Pecans: Preheat oven to 325°F, beat the egg whites with salt until foamy. Add sugar Worcestershire, paprika, and cayenne. Fold in pecans and melted butter. Spread pecans over baking sheet. Bake 30-40 minutes, stirring every 10 minutes. Remove from oven and cool. Store pecans in an airtight container. Mix field greens, green onions, blue cheese, apple and pecans. Toss with dressing--to your taste. You will have leftover dressing and pecans.
Place chicken in 3-4 quart slow cooker with 1-2 cups water (more for longer cooking times). Cover and cook on low 4-6 hours (I have done 2 cups water with an 8 hr on low with auto-change to warm setting for total 12 hrs before eating.). Remove chicken and drain water from the crock pot. Place chicken on cutting board and pull into shreds. Remove any fat. Place chicken back in slow cooker and mix in dressing, Parmesan cheese, chopped or dried parsley, and pepper. (I used less than 1/2 cup dressing, figuring the kids wouldn't like it and we could always add to our sandwiches if needed. We all thought the flavor was perfect with less dressing!). The original recipe recommended to cook another 30 min on high. We skipped this step because we're all hungry when we get home late! Spoon onto buns. (We use slider buns for "fun factor" but those are not stored in the ingredient list here.) Top with extra Parmesan cheese and shredded lettuce as desired.
Drain water from beans and tomatoes. Mix all ingredients (except bacon, and butter) in a large bowl. place in 9 X 13 GLASS backing dish. Lay bacon strips on top place butter in center of dish sprinkle black pepper to lightly cover top. cover with aluminum foil. Bake for 4 hours @ 350 degrees F Remove foil last 15 mins to brown bacon.
Place tenderloins in a large shallow container. Combine pineapple juice, ginger root, soy sauce, garlic and mustard. Stir well. Pour over the tenderloins. Cover and refrigerate at least 8 hours, turning the tenderloins occasionally. Remove the tenderloins from the marinade. Insert a meat thermometer into one tenderloin, making sure it does not touch any fat. Grill over medium coals for 50 to 55 minutes, or until the thermometer registers 160 degrees. Turn the tenderloins occasionally. Let stand 10 to 15 minutes once they are done before slicing. Grill the pineapple slices over medium coals for 1 minute on each side. Slice the tenderloin, and serve with the pineapple slices.
Spread half of the beans in the bottom of your slow cook crock pot. Season chicken with pepper and sea salt. Heat olive oil over medium heat in a skillet. Brown the chicken on both sides. Place the browned chicken on top of beans. top with remaining beans and chicken stock. Use water if you don't have chicken stock. Saute onion, celery, garlic, sun-dried tomatoes, carrots, and herbs using the same skillet. Pour in crock pot and simmer several hours.
Preheat oven to 375°F. Grease a 9x13 pan. Salt and pepper wings to taste. Combine all other ingredients and pour over wings. Bake for 30 minutes, flip wings over and bake for 30 minutes.
Cake: Preheat oven to 350°F Grease and flour bundt pan. Whisk together remaining 3 1/2 cups flour, ground flaxseeds, baking powder, baking soda, and salt; whisk to combine. Whisk together soymilk, lemon zest, and lemon juice in bowl; let stand 5 minutes. Whisk in agave nectar and oil. Stir soymilk mixture into flour mixture. Pour batter into prepared pan, and bake 1 hour, or until toothpick inserted in center of cake comes out clean. Cool in pan, then unmold. Icing: Blend all ingredients in blender 5 minutes; Strain through sieve, then drizzle over cake.
Saute ham in butter. Beat eggs, add all other ingredients. Spray muffin pan. Spoon mixture into muffin pan (12 count). Bake at 400 deg F 20-25 minutes. You can serve this with a cheese sauce over.
Preheat the oven to 350&deg;F Grease a 9-inch square metal baking pan and line the bottom with parchment paper; grease the parchment. In a large bowl, combine the flour, cocoa, baking powder, espresso powder and salt. Using an electric mixer, beat the sugar, eggs and egg whites at medium-hight speed until pale in color, about 3 minutes; whisk in the olive oil. Stir in the zucchini. Stir in the flour mixture and 1 container of yogurt alternately in 2 batches. Transfer to the prepared pan. Bake until springy to the touch and a cake tester comes out with moist crumbs, about 35 minutes; let cool slightly. Serve warm with the remaining yogurt.
In a large gallon pitcher combine the lemonade and limeade concentrates. Dilute with only (3) cans of water for each concentrated mix (most package directions instruct you to add 4 1/3 cans after you empty the container) of which will total 6 cans of water. Pour mixture into a large punch bowl. Add the liter of ginger ale. Slice the fresh lemon and lime and float in the punch along with ice, stirring well to chill. Any additional lemon and lime slices can be used for garnish on cups or serving glasses.
*Variation: Instead of 3/4 cup brewed coffee, substitute 3/4 cup warm water and add 2 teaspoons of instant coffee granules. Place all ingredients except for sunflower seeds into bread pan in order directed by bread machine manufacturer's instructions. Add sunflower seeds (if using), at fruit/nut beep cycle. Yield: 1 1/2 pound loaf.
Mix all ingredients (except the additional brown sugar & additional milk) together. Pour into a greased square glass baking dish and bake at 350 F for 40-45 minutes, or until a toothpick tests clean. Scoop each portion into a small bowl, then pour a splash of milk over each- it should be just enough to be absorbed by the oatmeal (not soupy). Sprinkle each with some brown sugar to taste and serve warm.
Prepare the asparagus by washing, breaking the stem at the "natural" break point and slice diagonally into 1/2 to 1 inch pieces. (OPTIONAL: Steam the asparagus pieces for 3-4 minutes.) Put aside. Combine the marinade ingredients in a small bowl (soy sauce, ginger, sherry and cornstarch) then add the sliced meat. Mix well and let sit for about 15 minutes, stirring occasionally if you wish. Head a wok or large frying pan, add the oil. When it is is just beginning to smoke, add the meat, laying each piece on one side in the pan, Do not turn but cook over high heat for a moment, until the one side begins to brown. Toss-stir the meat for a moment and remove from the pan, allowing the oil to drain back into the pan. You may want to do this in two batches to keep the meat sizzling. Heat the pan to hot again and add the garlic. Stir-fry for a minute then add the rinsed, chopped black beans and stirfry another bit. Add the asparagus, toss with the vegetables then add the other T of soy sauce and the pinches of sugar and salt. Stirfy until the asparagus is done to your liking (probably about 5 minutes if you didn't steam it first; less if you did). Add the meat and its drippings and the chicken broth. Stir to make a sauce, then serve.
Combine juice through horseradish, mixing thoroughly; pour 1 jigger of mixture into each of 6 small glasses. Add 2 jiggers vodka to each. Put 1 raw oyster in each glass and garnish with a lemon wedge.
Heat oil in a large skillet. Add onion, celery, and green pepper. Cook slowly for 10 minutes. Do not brown. Stir in tomatoes, kidney beans, lima beans, barley, parsley, salt, basil, and black pepper. Transfer mixture to a buttered 2-to 3 quart casserole with lid. Add boiling water. Cover. Bake at 350 degrees F for 1-1/2 hours or until barley is tender and liquid is absorbed. Sprinkle with grated cheese before serving. Good served with: Marinated, slightlt blanched mixed vegetables, hot French bread and butter. Tips: This dish can be assembled and baked later. Add the boiling water just before baking. Baking time should be increased by 15 minutes when starting refrigerated temperature.
In a large saucepan gently fry the onion, garlic, carrots and celery in the oil for about 5 mins, until they are soft. Add the lentils, tomatoes, tomato paste, stock, herbs and seasoning. Bring the mixture to a boil then partially cover with a lid and simmer for 20 minutes until thick and soft.
Rinse beans and place in a large bowl. Cover with cold water and soak at room temperature for at least 12 hours. Drain. Heat oil in an 8 to 10 quart pan over medium heat. When oil is hot, add bacon and cook until just lightly browned. Add chiles, onion and garlic and continue to cook, stirring, until vegetables are soft (about 5 minutes). Add beans, beer, broth, tomato sauce, oregano and cumin; bring to a boil, stirring. Reduce heat, partially cover pan and simmer, stirring often, until beans are tender and most of the liquid is absorbed (about 2 1/2 hours).
Use a food processor or imersion blender to blend the ricotta, confectioners' sugar, and melted chocolate together until you reach a smooth consistency. Top with shaved chocolate or Eat as it.
In pressure cooker, heat the oil. Saute the onions and garlic until soft but not brown, about 2 minutes. Stir in the rice, coating thoroughly with the oil. Stir in 3 1/2 cups of the stock, the oregano and salt. Lock the lid in place and, over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure; cook 5 minutes. Reduce pressure with a quick-release method. Remove lid, tilting it away from you to allow any excess steam to escape. The risotto will continue to absorb liquid at this point and should end up being slightly soupy. If necessary, stir in a bit more stock with the olives, black beans, coriander and pepper. Cook over medium heat, stirring constantly, until rice is tender but chewy. Serve immediately in shallow soup bowls.
Toast bread and spread slices with 1000 Island dressing. Place a slice of cheese on each slice of bread. Trim asparagus to width of turkey slices. Roll each asparagus spear in a turkey slice. Line one slice of bread with the asparagus/turkey rolls. Top with alfalfa sprouts& the 2nd slice of bread. Put sandwich on a lightly greased griddle and heat until cheese melts. Slice on the diagonal (just my preference).
In a small pot, combine the sugar, water and vanilla bean and simmer until sugar is melted. Add the tomatoes and simmer for 5 to 10 minutes or until the tomatoes soften. Strain the mixture and reserve the tomatoes in a small bowl. Return the syrup back to the pot. Place pot over medium heat and reduce by half, approximately 10 minutes. Pour over the tomatoes and chill completely until ready to serve.
Preheat oven to 350°F. In a bowl, combine the Hidden Valley(R) Original Ranch(R) Salad Dressing & Seasoning Mix with the bread crumbs. Liberally brush the chicken with the preserves, then coat the pork slices evenly with the bread crumb mixture. Arrange the slices on a parchment lined baking sheet. Bake for 20 to 25 minutes or until an internal temperature of 145°F is reached and juices run clear.
Half the avocado, remove the stone, peel and cut into small chunks. Cut the cucumber into small chunks and add to the avocado along with the dill and rice vinegar. Season to taste and divide between two plates. Preheat a ridged grill pan until very hot. Brush the oil over the salmon fillets. Season with salt and freshly ground black pepper and cook, flesh side down, for 5 minutes or until lightly charred. Turn and cook for a further two minutes until cooked through. Serve with the salad.
Melt the first 3 ingredients together in a saucepan and pour over cereal. Put powdered sugar in large plastic bag and add coated cereal. Toss until evenly coated with sugar. Dry on foil and store in air-tight container.
Place cinnamon sticks and cloves in the center of an 8-inch square of cheesecloth; tie with string. Bring spice bag, sugar, and the next 3 ingredients to a boil in a large pot, stirring occasionally. Decrease heat and simmer, uncovered, for 10 minutes. Remove spice bag (discard); stir in orange juice; serve hot or cold.
Preheat oven to 350°F. Cook macaroni in boiling water until cooked. Fry onion and garlic in butter. Add ground beef and brown. Add tomatoes and cook 5 minutes. Add bay leaf, cloves, salt, pepper and crushed chillies. Place meat mixture and macaroni into oven proof dish. Mix well. Sprinkle with cheese. Bake for 15 minutes.
Mix the oatmeal, milk and yogurt together, then stir in the banana. Add more milk or formula if your baby like a runnier consistency.
Mix all dry ingredients together in a small mixing bowl. Add all wet ingredients together in a medium-sized microwave-safe bowl. Microwave for 30-60seconds. Mix the dry ingredients into the wet ingredients. Form a ball with the mixture. Spread out into a lined (I used wax paper) 9"x9" baking dish. Refrigerate for 2-3 hours until firm. Remove with the lining to a cutting board and cut into 10 pieces. Wrap in plastic wrap and store in the fridge for 2 weeks or up to 2-3 months in the freezer.
Peel the celeriac and cut into 1 inch thick slices. Cut each slice into 8 or 10 pieces (batons) and drop into a panful of fast-boiling, salted water. Blanch for 3 minutes only, drain and pat dry in a cloth. Heat the butter and oil in a large iron frying pan over medium heat and, when the butter froths, arrange the celeriac pieces in the bottom in one layer. Season, increase the heat slightly and saute until golden brown, turning the pieces with a spatula and shaking the pan to prevent sticking. When ready to serve, sprinkle with lemon juice and chopped herbs. Shake and saute again and correct seasoning if necessary. Turn into a heated serving dish and serve immediately.
Fill a hurricane or sour glass with ice and add rum, Midori, pineapple and orange juice. Mix with a cocktail stirrer and garnish with orange slice and cherry.
Place preserves in a small microwave safe bowl, microwave at high for 1 minute or until melted. Spoon 2 tablespoons pudding onto each crust and top each serving with fruit. Spoon 1 tablespoon preserves over each tart. Chill until ready to serve.
Pat hash browns with paper towels to remove excess moisture. Press into a well-greased 9-in pie plate; brush with butter. Bake at 425 for 20-25 minutes or until lightly browned. Reduce heat to 350. Sprinkle cheese and chicken into the crust. In a bowl, beat the eggs, cream and salt; pour over chicken. Bake for 20-25 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.
Preheat the oven to 350&deg;F Put the meat in a large bowl. Toast the bread and let cool slightly before crumbling. Roughly chop the bacon. Using clean hands, mix the meat with toast crumbs, 2/3 of the bacon, 4 tsp fennel seeds, salt, egg, tomato paste, and cheese. Cut the peppers into 1-inch pieces and roughly chop the garlic and green onions. Heat the butter in a skillet. Saute the remaining bacon, peppers, green onion, garlic and the remaining fennel seeds over low heat for 5 minutes, stirring occasionally. Meanwhile, cut the apple into quarters and remove the core. Cut each quarter into 6 wedges. Remove the pan from the heat and toss the vegetables with the chopped apple. Add to the meat mixture and mix thoroughly. Press the meat into a 9X5-inch loaf tin, smoothing the top. Bake about 50 minutes, until golden brown and the internal temperature reaches 160&deg;F Allow to cool for 30 minutes.
Preheat oven to 450°F Leave husks on corn, but pull them down and remove silks. Place corn in large pot, sprinkle with sugar, and cover with cold water. Soak 10 minutes. Pulls husks back up to cover corn, and tie closed with kitchen twine. Place ears directly on oven rack and bake 20 minutes. Remove husks, dot with margarine, and serve.
Preheat oven to 200c place a roasting tin containing the lard in to heat up. Place beaten egg in to a wide bowl, place paxo into a seond wide bowl. Coat pork chop in the egg and then coat with the paxo on both sides. I have said 3oz paxo but in reality just use as much as you need. Place chops in the heated tray and cook for 35mins turning halfway through the cooking time.
Cook bacon until crisp and then crumble it. Reserve pan drippings. Cut beef into cubes. Shake a few cubes at a time in a paper bag containing the flour, salt, and pepper. Brown beef cubes on all sides in bacon drippings. Put beef cubes in a 9 x 13 pan or a 3 quart casserole. Pour wine and beef bouillon (1 beef bouillon cube dissolved in 1 1/2 cups of heated water) over beef Cover casserole with lid or foil and bake at 350°F for one hour. Stir the crumbled bacon, potatoes, onion, garlic, carrots, and green beans into meat mixture. Cover and bake 1 hour longer or until vegetables are done. I usually season the final product with a little more salt and pepper. I serve this with steamed rice. Note: If you do not have wine, substitute it with 1 cup of water and the casserole will still taste great.
Cut steak into 3cm cubes. Heat oil in large saucepan, cook steak, stirring, over high heat until steak is browned all over. Remove steak from pan, drain on absorbent paper. Add potato and onion to same pan, stir over high heat until lightly browned. Stir in musaman curry paste, stir over heat 1 minute. Stir in coconut cream, then stir in steak, combined tamarind concentrate, the water and sugar, bring to a boil; reduce heat, simmer uncovered for about 45 minutes or until meat is tender and mixture has thickened. Musaman Curry Paste: Combine onion, garlic, lemongrass, chilli, seeds, cardamon pods, nutmeg, cloves and peppercorns in a small bowl, sprinkle onto oven tray; bake in moderate oven for 10 minutes, cool. Blend or process shrimp paste and the water until combined. Add spice mixture a few spoonfuls at a time; blend or process until finely chopped.
In large bowl combine cake mix, butter, and 1 egg. Mix on high till crumbly. Press onto the bottom of a greased 9x13 pan. In small bowl, beat milk, egg, and maple flavoring until blended. Stir in pecans and bits o brickle chips. Pour over cake mixture in pan, spread to cover. Bake at 350F for 30-35 minutes until light brown. Center may not appear done, but will set after cooled. Cut into bars.
In a large and wide heavy casserole or dutch oven, over a medium flame, heat 3 tablespoons of the olive oil. Add the garlic and cook until golden brown, stirring for approximately 2 minutes. Add crushed red pepper flakes, stir, than add the clams and wine. Place a lid on the pot, turn flame to high, and cook shaking the pot occasionally for approximately 7 minutes or until clams begin to open. Pour in tomato sauce, add scallions and basil. Stir well and bring mixture to a boil. Using a slotted spoon, transfer clams to a serving platter and discard any unopened shells. Spoon sauce over the clams and serve immediately.