HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel the vegetables (or leave the potatoes unpeeled for more vitamin content). Slice all vegetables into rounds no more than 1/8" thick. Mince the garlic fine. Rub the bottom and sides of a large oval glass or ceramic casserole pan with some of the butter. Now lay the sliced vegetables in layers in the pan, using one type of vegetable per layer. Sprinkle each layer with salt and pepper to taste, then with minced garlic and grated Gruyere; dot each layer with pieces of butter. When all the veggies have been layered, pour in the milk to come halfway up the vegetable layers. Cover with foil and bake 30 minutes at 350 degrees. Remove the foil, dot the top of the casserole with the goat cheese, and bake 30 minutes more, or until vegetables are soft, cheese has turned golden, and the casserole is bubbly. Let it sit for 10 minutes, then sprinkle with the parsley and serve directly from the casserole.
Drain pineapple, reserving juice. Add water to juice to measure 1-1/4 cups; set aside. Pour butter into a greased 13 X 9 X 2 inch baking dish. Sprinkle brown sugar evenly over melted butter, then cranberries and walnuts. Top with pineapple. Keep all fairly even. In mixing bowl, combine dry cake mix, eggs, oil and reserved pineapple juice. Beat on medium speed for 2 minutes. Pour into prepared pan. Bake at 350 for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a large serving platter. (Top will have an uneven appearance). Cool down to room temperature. Cover with plastic wrap until ready to serve.
Heat oven to 400°F. Pre-bake the pie shell for 5 minutes. After you have removed the shell from the oven, lower the oven heat to 350°F. While the crust is pre-baking, mix the ham, cheese, and basil and set aside. Spread mustard on the bottom of the pie crust. Sprinkle with ham-cheese mixture. Beat eggs, cream, and pepper well. Pour over the ham and cheese in the pie crust. Sprinkle with Parmesan. Bake for 30-35 minutes, until set and lightly browned.
Combine sugar and syrup in heavy saucepan. Cook, stirring, to boiling. Remove from heat. Stir in peanut butter. Pour syrup mixture over Rice Krispies in large mixing bowl. Caution, syrup mixture will be hot! Mix thoroughly with wooden spoon. Press into greased 13x9x2 pan. Melt chocolate and butterscotch chips together over low heat or in double boiler. Stir well. Pour melted chips over Krispies. Spread evenly. Allow to cool. Cut into 1" squares.
MIX the BRINE in a 3 quart pot with an accompanying lid. PEEL 4 medium russet potatoes; CUT potatoes into 1/4" shoestrings (try to make them as uniform as possible; I use an adjustable-blade French-fry cutter). PLACE cut potatoes into the brine container; SEAL and refrigerate for at least 2 hours; BRING pot with brine and potatoes to a full boil; BOIL for 1 1/2-2 minutes; DRAIN and rinse potatoes under cold water; BLOT potatoes as dry as possible. PLACE potatoes side-by-side into freezer bags without touching, and without crowding; SEAL bags and freeze flat in refrigerator for at least 2 hours (just make sure fries are frozen solid). FILL deep-fryer with proper amount of beef tallow (or oil/shortening blend), to manufacturer's recommended amount; HEAT fryer in gradual increments to 375°F. PLACE 1/2 of the potatoes at a time into elevated deep-frying basket; GENTLY lower basket into hot fat. FRY for about 2 minutes but PAY ATTENTION TO THE COLOR -- potato color should be light golden brown with just slightly darker ends (see photo, and pull a french fry with tongs to test doneness if necessary); ELEVATE fry basket and shake to drain excess fat; SECURE basket and let drain for 30 seconds. TRANSFER fries into colander placed in sink; REPEAT with remaining potatoes. SEASON french fries lightly with fine flake sea salt while tossing (eat immediately, or keep warmed for a limited time in a 170°F oven). SERVE french fries with your favorite condiment and ENJOY!
Mash all ingredients together with a fork. Smooth over entire face. Leave on face for 10-15 minutes. Rinse off.
Peel onion and sweet potato and dice into 1/2 inch cubes. Heat oil in a large pan over medium heat. Add onion, potato and salt and cook until onion begins to soften, about 2 minutes. Reduce heat to medium-low, cover, and cook, stirring occasionally until potato is tender, 8 - 9 minutes. Increase heat to medium-high and add chorizo. Cook, breaking up sausage with the back of a spoon until cooked through, 7 - 8 minutes. Meanwhile, heat tortillas in an oven or microwave, or char over an open flame until warmed and softened. Wrap in foil or a clean kitchen towel to keep warm. Stack and thinly slice lettuce; combine in a bowl with juice of a lime half and cotija. Halve, peel and pit and thinly slice avocados; put in another bowl and toss with juice from remaining lime juice. Spoon about 3 tablespoons chorizo-sweet potato mixture into each warm tortilla. Divide lettuce and avocado among tacos.
Core the apples and peel each about 1/4 of the way down. Put them in the crock pot. Fill the centers of the apples with the raisins. Mix the water with the butter, the cinnamon, and the nutmeg. Pour it over the apples and cook on low for 2 to 4 hours. Serve warm or cold.
Beat the egg whites until soft peaks form. Add 6 tablespoons of the sugar, one spoon at a time, beating until stiff, but not dry. Transfer to a gallon container or punch bowl. Beat the egg yolks and 3/4 cup sugar in a large bowl until pale yellow and a slowly dissolving ribbon forms when the beater is lifted. Fold gently into the egg whites. Beat the whipping cream until soft peaks form. Add to the egg mixture and fold together gently. Gently stir in the milk, then gently stir in the bourbon and rum. Cover and refrigerate overnight. Just before serving, gently fold together to recombine. Top with freshly grated nutmeg. From Bon Appetit magazine.
Combine flour baking soda and salt in medium bowl; set aside. Beat sugar, margarine,egg white and vanilla in large bowl with electric mixer at high speed until blended. Add flour mixture; mix well. Press mixture together to form a ball. Refrigerate 1/2 hour or overnight. Preheat oven to 375°F Lightly coat cookie sheet with nonstick cooking spray; set aside. Shape dough into 1-inch balls with lightly floured hands; place on cookie sheet. Press down with thumb in center of each ball. Bake 10 to 12 minutes or until golden brown. Remove to wire rack and cool completely. Fill each thumbprint with about 1 teaspoon fruit spread.
Combine eggs yolks, mayo, lemon juice, parsley, dill, chives, salt and pepper. Put into egg whites. Enjoy!
Preheat the oven to 350°F Sprinkle the breasts with salt & pepper. Pour the olive oil into a hot pressure cooker then add the onions. Cook the onions for 5 minutes then add the chicken along with the garlic powder & poultry seasoning. Put enough water in the cooker to just cover the chicken. Cover with the lid then cook for 10-12 minutes. Meanwhile, mix together the ingredients for the sauce excluding the shredded cheese. Once the chicken is done use a slotted spoon to remove the chicken along with the onions. Place them into a glass baking dish. Spoon the sauce over the chicken then top with the shredded cheese. Bake in the oven for 15 minutes.
Prepare rice mixes according to package directions. Melt butter in a large skillet over medium heat; add celery and onion. Saute 10 minutes or until tender. Stir in water chestnuts, rice, chicken, 3 cups cheese, and next 5 ingredients. Spoon mixture into a lightly greased 15x10 baking dish or a 4 quart baking dish. Top casserole with breadcumbs. Bake at 350 degrees for 35 minutes. Sprinkle with remaining 1 cup cheese and almonds; bake 5 more minutes. You can divide this casserole evenly between 2 11x7 baking dishes. Bake as directed above or freeze casserole up to 1 month. Remove form freezer, and let stand at room temperature 1 hour. Bake, covered, at 350 degrees for 30 minutes. Uncover casserole, and bake 55 more minutes. Sprinkle with remaining 1 cup cheese adn almonds, and bake 5 more minutes.
Thaw dinner rolls and let rise for 5 hours. Flatten and put 4-6 slices of pepperoni, a tsp. of pizza sauce and a small amount of Mozzarella cheese in each roll. Bring edges to the middle and crimp to seal. Place on greased cookie shet or pizza pan and bake at 325 degrees until golden brown, about 10 to 15 minutes.
Fill a large pot (a stock pot works well) with cold water; roll the 2 lemons on the counter with your palm to"loosen" juices, then cut in half and squeeze the juice into the pot of water and toss in the squeezed lemon halves and the smashed garlic. Trim the artichokes: cut off the top quarter from the artichokes and discard, remove the bottom and tough outer layer of stem, snap off the tough outer leaves from the base, remove dark green areas of the base. Cut artichokes in quarters and remove the choke and small purple leaves. Add trimmed and quartered artichokes to the pot of water, cover, and simmer over medium heat until tender, about 45 minutes; drain and set aside to let cool. In a large bowl, combine the lemon juice, parsley, basil, mint, minced garlic, lemon peel, capers, cubed bread, and tomatoes, tossing to coat; season to taste with salt and pepper. Get two large serving platters and arrange the cooked and cooled artichokes cut-side-up. Place a spoonful of the tomato stuffing in the middle of each artichoke quarter, drizzle with olive oil, garnish with the parsley sprigs, and serve.
Spray crock pot with cooking spray. Combine, soup, rice and water in slow cooker. Add chicken. Sprinkle chicken with salt, pepper and paprika. Sprinkle celery over top of chicken. Cover and cook on High 3 to 4 hours or low 6 to 8 hours.
Mix flour, nuts and margarine and pat into the bottom of a 9 x 13 pan. Bake crust at 350°F for 10-15 minutes. Beat cream cheese, confectioners sugar and 1/2 the tub of whipped topping and spread over crust. Mix milk and pudding mixes and spread over the cream cheese mixture. Top with remaining whipped topping. Serve cold.
Preheat the oven to 275°F Put a heavy-bottomed ovenproof casserole dish over a medium heat with 2 tbsp oil. Once hot, add the chicken, a few pieces at a time, and fry on all sides until golden brown. Remove and set aside in a large dish. Add the shallots to the pan and saute for 10-15 minutes until golden and beginning to soften. Add to the chicken. Add the diced bacon to the pan and fry until it begins to colour. Add the carrots and continue cooking until they begin to soften. Mix in the mushrooms and cook until lightly coloured. Add all the contents of the pan to the chicken, leaving any juices in the pan. Reduce the temperature to low, pour another 1-2 tbsp oil into the pan, add the flour and stir into the pan juices. Cook for a couple of minutes or until it starts to look cooked and lightly coloured. Immediately, stir in the garlic and the wine, followed by the broth. Return to the boil, and cook briskly until it has thickened slightly. Meanwhile, pour the brandy over the chicken mixture. Set alight and once the flames have gone out, tip the mixture, juices and all, into the simmering sauce. Add the herbs and lemon zest, and season to taste (remembering that freezing can intensify the saltiness of a dish). Once the casserole returns to the boil, cover and place in the oven for 45 minutes, or until the chicken is tender and cooked through. It is then ready to serve, or to cool and freeze.
Dice half of the papaya and set it aside. Cut up the other half, place in a blender and add the habanero chile, sugar, lemon juice, and olive oil. Puree and add the reserved diced papaya, tomato, bell pepper, cilantro and mint. Mix well and season to taste with salt. Let stand for 15 minutes to allow flavors to blend before serving.
Heat 2 inches peanut oil in a large pot or Dutch oven to 350 degrees F. In a shallow bowl, stir together the ground cinnamon and sugar and set aside. In a small bowl, whisk together 1 cup of confectioners' sugar, 2 tablespoons of milk and 1 teaspoon of vanilla extract, set aside. This is the vanilla icing. In another bowl, whisk together 1 cup of confectioners' sugar, 1/4 cup of cocoa powder and 3 tablespoons of milk and set aside. This is the chocolate icing. Lay out the biscuits on a cutting board and with a 1 1/2-inch round cookie or biscuit cutter, cut out a hole from the middle of each biscuit. Fry them in the oil until golden and then flip with tongs to fry the other side. You can even fry the donut holes. Drain on paper towels and then toss in the cinnamon-sugar or ice and decorate with sprinkles, as desired.
Fry the bacon in your skillet. Meanwhile cut or tear out a circle (I use a biscuit cutter) in the center of the bread. When the bacon is. done remove it from the pan and place the bread in the pan. Crack the egg into the hole you created in the bread. Place the cut out portion in the pan to toast. Fry egg to your liking, turn over the cut out portion to brown the other side. The egg and bread can either be turned for a few seconds or left as sunny side up. Serve with the bacon. For some reason kids love this simple breakfast -- might be the name.
Mix together all ingredients. Pour into 2 muffin tins. Bake at 350°F for about 60 minutes.
Rinse beans. Place beans in pot and cover them three times higher with water. Bring to a rapid boil for five minutes covered. Turn off stove. DO NOT REMOVE LID. Let the pot set one hour. Turn burner back on to slightly more than a simmer. Add ham bone, onion, and pepper. Boil covered for two hours. Add more water if necessary. Remove ham bone. Remove all ham and place back into pot. Discard bone. Turn down heat to simmer and add approximately 2 tablespoons brown sugar, or more. Now let beans cook as long as needed. Season to taste. I serve with Baby's Jalapeno Cornbread, Recipe #221836.
Pit and slice avocados in the skin then using a spoon scoop out avacado into a bowl. Add grated onion, salt and water. Mash all together. Or you can put all into a small food processor and blend together. To keep from turning dark brown when covering make sure plastic wrap is on top of the mixture. If it does turn dark brown it is not spoiled it has just oxidized. Stir in and use. Will keep for a day or 2 in the fridge. If it last that long.
Line an 8x8 inch pan with foil. Spray the foil with non-stick spray. In a 2-qt. saucepan, mix pectin, juice, and baking soda (mixture will be foamy). In a 3 quart saucepan, mix corn syrup and 1 cup of sugar. Place both saucepans over high heat at the same time, stirring both mixtures frequently. Cook about 4 minutes or until foam thins from pectin mixture and sugar mixture comes to a full rolling boil (a boil that does not stop bubbling when stirred). Gradually add pectin mixture to boiling sugar mixture, stirring constantly. Boil 1 minuted, stirring. Remove saucepan from heat; stir in food coloring, if using. Immediately pour into prepared pan. Let stand at room temperature for 4 hours or overnight until firm. Sprinkle waxed paper with 2 tablespoons sugar. Invert candy onto waxed paper and discard foil. Sprinkle top of candy with 2 more tablespoons sugar. Cut into 6 strips, then into 6 squares. Add 2 more tablespoons sugar and toss candy to coat all sides. Place candies on a wire rack. Let stand at room temperature overnight. Store tightly covered with waxed paper between layers of candy.
1. Heat the oil in a large pot with a lid over medium heat. 2. Sprinkle chicken with salt and pepper, add to pot and cook until golden brown on the bottom, then flip over and brown the other side. 3. Add in the garlic and cook for a minute, until fragrant, then pour in the chicken broth and cream. 4. Add pasta to the pot and bring to a boil. 5. Put on the lid, turn the heat down to a simmer and let cook 10 minutes. 6. Add the broccoli and simmer 5 more minutes or until pasta, chicken and broccoli are all cooked through.
In a small bowl, stir or whisk together mustard, Worcestershire sauce, soy sauce and vinegar until well combined. Use immediately or cover and chill in the refrigerator for up to 2 weeks.
Preheat oven to 375 degress. Combine the first 3 ingredients into a large bowl and mix. Into a separate bowl, beat the butter, sugars, vanilla extract until creamy. Beat the eggs and put it in the sugar mixture. Add in the peanut butter. Put the sugar mixture into the large bowl with the first three ingredients and mix well. If a little dry, add the milk and mix. Mix in the morsels. Take about 2 tablespoons of the cookie dough and roll it into a ball. Flatten it with your palm until it takes the shape of a cookie. Put it on greased baking sheet. Cook for 9-10 minutes or until golden brown. Cool for 2 minutes.
Preheat oven to 350°F. Mix together all the ingredients. Drop tablespoons of cookie dough on ungreased pans 2 inches apart. Bake for 10 minutes or until light brown on the bottom. Cool on wire racks (Or eat warm). Enjoy with tea or coffee!
Boil the deer neck in enough water to keep it covered, for 4 hours or until the bones come out clean. Whilst the neck is boiling, peel, core and chop the apples. Let pot of meat cool overnight. Grind the meat, and 1 cup solid suet that forms on top, through a fine plate, quarter and grind the lemon and orange (peel and all) Combine everything except 1 pt of cider in a large pot. Simmer over very low heat, stirring with care not to burn on. I cook mine on a wood cook stove. A hot top also works well. Adjust the consistency with the cider, depending on how much juice the apples produce. Simmer for 45 minutes or so, until the mixture is bubbling, but apples are still mostly whole. Add brandy to taste. Pack into quart mason jars hot, or plastic containers cool and freeze for pies.
Cut garlic head in half crosswise. Rub cut surface with a little of the olive oil. Place garlic head halves, cut side down, in an 8 or 9-inch pie pan; cover pan tightly with foil. Bake garlic in a 400° oven until garlic is soft when pressed, about 40 minutes. Squeeze garlic cloves from skin; discard skin. In a blender or food processor, puree garlic. Add remaining olive oil, the garbanzos and lemon juice. Whirl until smooth, scraping container sides as needed. Add salt and pepper to taste. Scrape into a bowl and serve with crackers, breadsticks, pita crisps or raw vegetables.
Cook the pasta however long you prefer it (ex. al dente) then drain. While boiling the pasta open the can of tomatoes. If whole then cut into up to make them bite-size or smaller. While boiling grate the cheese. I make sure I have enough to coat the pasta when stirred in later. After draining the pasta add the tomatoes and the cheese. I leave the pot on burner on simmer to help warm up the tomatoes and melt the cheese. Stir in so it all melts together. You can add milk if you want more liquid than the tomatoes had. (optional) Add butter, margarine, salt or pepper either when mixing or as each person prefers on their plate. Enjoy!
Preheat the oven to 400 degrees F (200C). Line a 9x13-inch shallow-sided baking sheet with waxed paper to extend slightly up the sides. Place the spinach in a pan with just the water that clings to its leaves after washing. Cook over moderate heat until tender: 7-10 minutes. Drain. Put the spinach, butter, and egg yolks in a blender, and work until smooth. Transfer to a lare bowl, and season with nutmeg, salt, and pepper. In a separate bowl, shisk the egg whites until they are stiff. Fold the egg whites into the spinach mixture using a metal spoon, then pour the spinach and egg-white mixture into the prepared pan, smoothing it to the edges. Sprinkle 2 tbsp of the Parmesan cheese over the roulade. Bake the roulade until just firm and spongy in the center: 12-15 minutes. Place a piece of waxed paper large enough for the roulade next to the oven, and sprinkle it with the remaining Parmesan. Remove the waxed paper that was used to line the pan from the top. Place the pepper under a hot broiler, shiny side up, until the skin blisters and turns black. Allow to cool. Tear off the papery skin, and remove and discard the stalk and seeds. Cut into strips. Beat the cream cheese with enough milk to make it spreadable, then cover the roulade with it. Arrange the red pepper over the top in widel spaced stripes, then roll up the roulade from one of the short sides. Place the roulade with the seam underneath so it cannot unroll. Trim the ends, and if desired, sprinkle the top with freshly grated Parmesan.
Preheat oven to 400°. Mix cream cheese, soup and water until well blended. Stir in broccoli and cheddar cheese. Spoon into a 2 1/2-quart to 3 quart rectangular or shallow baking dish. On a lightly floured surface, roll sheet of pastry to fit baking dish. Cover top of baking dish completely with puff pastry sheet pressing edges against rim of dish to seal. Brush entire surface lightly with beaten egg. Pierce with knife to vent. Bake 30 minutes or until heated through and pastry is puffed and heated through.
wipe konbu with a damp cloth then place in a saucepan with 3 cups water & soak for about 1 hour. heat uncovered over medium heat for about 10 minuites removing konbu just before the boiling point so that it retains flavor. if the thickest part of the konbu is still hard return to the pan a few more minuites adding a little water to prevent boiling,reserve the konbu. add 1 oz. of the dried bonito flakes to the pan & bring to a boil(don't stir)& immediately remove from the heat. using a tablespoon or ladle remove the foam from the surface & let stand a few minuites until the dried bonito flakes settles down to the bottom of the pan. strain the liquid lined with muslin & reserve the bonito flakes. this is good for clear soups.
Preheat oil in deep fryer or deep pan over medium heat. You want the temperature of the oil to be around 350 degrees. Blend together all ingredients for dressing in a small bowl with an electric mixer. Put dressing in refrigerator to chill while you prepare the salad. In a small, shallow bowl beat egg, add milk, and mix well. In another bowl, combine flour with corn flake crumbs, salt and pepper. Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely. Fry each chicken finger for 5 minutes or until coating has darkened to brown. Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots. Sprinkle sliced green onion on top of the lettuce. Sprinkle almonds over the salad, then the chow mein noodles. Cut the chicken into small bite-size chunks. Place the chicken onto the salad forming a pile in the middle. Serve with salad dressing on the side.
Microwave the potatoes for 10 minutes on high, turning after 5 minutes and preheat the oven to 400 degrees. Meanwhile, heat the oil in a frying pan and then fry the mushrooms over a high heat until golden. Stir in the cornflour, gradually add the 3 1/2 ounces milk, then simmer to a smooth sauce. Season to taste, then stir in the chicken and parsley. Scoop most of the potato from the skins and then mash with the remaining milk and some seasoning. Spoon the chicken filling into the shells, top with the mash and then bake for 10 minutes until golden and the skins have crisped up a little. Serve with green veg or a salad.
Mix all ingredients. Place in 9x9-inch pan. Bake in 350°F oven for 1 1/4 hours. Drain well. Serve.
In a bowl, rinse quinoa several times with cold water. In a large pot, bring the 2 cups of water to a boil, add the quinoa and simmer for 20 minutes or until all liquid is absorbed. While quinoa is cooking, combine half of the honey, lemongrass, garlic and peppers in a small bowl. Prepare the cranberries by whizzing them in a food processor with the remaining honey and lime juice until the cranberries are mere flecks and the mixture is a beautifully vibrant red. When quinoa has cooked, stir in the lemongrass mixture and the cranberry mixture until combined. Finally, add the mint, cilantro and red onion to the quinoa and mix thoroughly. Set the quinoa salad in a covered bowl in the refrigerator for at least an hour to chill before serving.