HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium-size pan, bring about 4 cups of water to a boil; add unpeeled garlic cloves; boil for 1 minute. Drain; let cool slightly, then peel and set aside. Sprinkle chops generously with pepper. Heat oil in a wide frying pan over medium-high heat. Add chops and cook until well browned on the bottom, 4-5 minutes; turn chops over, arrange garlic around them and continue to cook until browned on the other side, 4-5 minutes. Meanwhile, in a 6-quart pan, cook noodles in 3-quarts of boiling water, just until tender to bite, 10-12 minutes; or cook according to package directions. While noodles are cooking, mix vermouth and mustard; pour over browned chops. Reduce heat to low, cover and cook until chops are done but still moist and slightly pink in center; cut to test (about 5 minutes). Drain noodles; transfer to a warm deep platter, arrange chops over noodles; keep warm. Add vinegar to sauce in pan; increase heat to medium-high and stir to scrape up browned bits. Bring to a boil; boil until reduced to about 1/2 cup (2-3 minutes). Season sauce to taste with salt, then spoon over chops.
Peel potatoes and slice potatoes lengthwise almost all the way to the bottom of the potato, then turn potato and slice all the way through the potato. You will get french fried potatoe slices. (Or slice how you like them) As you slice your potatoes put them in a bowl of cold water to cover. Peel onion and cut in half then in slices. Heat shortening in skillet over medium high heat until hot. Drain potatoes and pat dry with a paper towel. Put potatoes in a skillet and add onions and salt and pepper for seasoning. Fry potatoes and onions in shortening for Aprox. 10 minutes covered without turning, until they are browned. Uncover and turn potatoes and fry another 10 or 15 minutes until nicely browned.
Mix together sugars, yogurt, egg white, oil, milk and vanilla. Sift together dry ingredients and add to mixture. Stir in oats and raisins. Spread dough onto an ungreased 9x13-inch pan. Bake at 350° for 25-30 minutes or until lightly browned.
Preheat oven to 375°. Mix brown sugar, butter or margarine, vanilla and eggs in a large bowl until blended. Stir in remaining ingredients. Drop dough by rounded teaspoonful about 3" apart onto lightly greased cookie sheet. Press additional candies into each cookie if desired. Bake until light brown, 6 to 8 minutes. Cool slightly; remove to a wire rack.
Heat oven to 200 degrees F. Line a large, rimmed cookie sheet with parchment paper. In a large bowl mix together the oats and almonds. In a small saucepan over medium heat, stir the sugar and salt into the water. Cook and stir until sugar is dissolved. Remove from heat. Stir in canola oil and vanilla. Pour into the oat and almond mixture and stir until thoroughly combined. Spread mixture out on the lined cookie sheet and bake for 2 hours, or until dry to the touch. Do not stir! Remove from oven and let cool before breaking apart into chunks. Store in an air-tight container.
Combine all ingredients in a large bowl. With an electrical blender, blend until smooth. Melt butter in two frying pans. Pour batter into frying pans, so there is a thin layer of it in each frying pan. Flip with a spatula. When both sides of the crepe are golden brown, remove from pan and repeat process. Serve immediately.
Cook the couscous according to package directions. Set aside to cool for a bit. Mix the rest of the ingredients in a large bowl. Add the couscous and combine. Serve immediately or refrigerate for later.
Combine first 3 ingredients in a large skillet. Briskly stir in rind and juice with a gravy whisk to prevent clumps of cornstarch; bring to a boil. Cook 1 minute or until slightly thick. Add berries; cook 3 minutes or until thoroughly heated. Pour brandy into one side of skillet. Ignite brandy with a long match. Let flames die down and spoon the berry sauce over ice cream.
Cover the vegetables with boiling salted water and simmer for 10 to 15 minutes. Drain well. Add the remaining ingredients and 20 minutes. Pour into sterilized jars. Seal. Process for 15 minutes in hot water bath.
For this super simple recipe just mix all of the ingredients in large bowl, and roll into 3 oz size balls or less (depending on your preference that is.). Spray your baking sheet with oil, and bake at 350 F for 40 minutes. If you are planning on serving them with Marinara Sauce, throw the meatballs in the pot to simmer for a while. Doing this will add a yummy, rich flavor to the sauce. Also, do not be afraid to leave them in there for a while too. Grandma used to leave everything to simmer all day before serving dinner. The result was a delicious smelling house as well as an infusion of meaty wonderfulness in the marinara sauce, and super delicious tender meatballs! Garnish your homemade meatballs with some more grated cheese and a little fresh parsley for color and enjoy.
Saute meat, onions and peppers in large saucepan until meat is no longer pink. Stir in remaining ingredients, except for cheese. Bring to a boil, cover and simmer 20-30 minutes, stirring occasionally, until macaroni is cooked. Serve hot. Sprinkle each serving with cheese, if desired.
Peel the cassava, cut it in small pieces and cook it in water until soft. When it's soft, mash it, mixing it with the stock little by little. A mixture or a food processor gives excellent results. Use the clearest, best quality stock you can. Meanwhile, steam some crab - use water with some lemon. Or, just use flaked crab meat. Make sure there are no cartilage pieces. Season the cassava in stock, now add the crab meat. Let the crabmeat heat up in the hot soup. Pour into a tureen or individual bowls, and sprinkle with salt and pepper and a few drops of olive oil.
Mix all ingredients. Pour into a greased and floured bunch pan. Bake 50-55 minutes at 350°F.
FILL a small to medium pot with lid with enough cold water to cover 2 eggs with 2 inches of water; ADD the eggs first to the cold water in pot (reserve the potatoes for a later boil); BRING water with eggs to a boil over high heat; BOIL eggs for one minute; COVER pot; TURN stovetop heat off; ALLOW eggs to rest in pot for 10 minutes; REMOVE eggs with a slotted spoon; LET cool before peeling; CHOP eggs to 1/4" dice. POUR enough water into a large pot to boil 3 lbs potatoes in; SALT the water until "as salty as the sea". ADD the potatoes and bring to a full boil; REDUCE heat to medium and until tender when pierced with a knife, about 15 minutes; DRAIN the potatoes in a colander placed in sink; ALLOW potatoes to cool for 20 minutes before handling. MEANWHILE, prep the remaining SALAD ingredients to specifications then whisk the DRESSING ingredients together in a small to medium bowl, adding just 1 teaspoon of the celery salt, and only 1/2 teaspoon of the fresh ground black pepper. DICE the cooled potatoes into 1 inch cubes; TRANSFER potatoes into a large bowl; SPRINKLE potatoes 1 teaspoon celery salt and 1/4 teaspoon fresh ground black pepper; TOSS well, then add the remaining DRESSING, folding together to combine. ADD the chopped hard-boiled eggs, diced celery, red onions, olives, pickles, dill and parsley. FOLD salad well until thoroughly combined. COVER and refrigerate salad at least 4 hours before serving, to let flavors meld. GARNISH as desired (NOTE: To lightly dust with paprika to garnish, add a small amount of paprika to a fine-mesh sieve, then tap to dispense an even dusting.). SERVE and enjoy!
Grill or toast bread on both sides. Saute garlic in oil over a medium heat for a couple minutes, taking care not to let the garlic brown. Brush one side of each piece of bread with the garlic oil. Place a layer of tomatoes over the oil on the bread. Sprinkle with cheese, and then basil. Bake in a preheated 400°F oven for 8-10 minutes, and then place under broiler for another 1-2 minutes.
Heat shortening in a heavy two-quart saucepan over medium heat. Add onions and saute until golden-brown, 7-10 minutes. Add beef and cook, stirring, until meat loses its bright red color. Add salt, paprika and tomato paste. Cover and simmer over medium-low heat until beef is tender, 1 1/2-2 hours. Add water if necessary to prevent sticking.
Cream butter and sugar. Beat in egg yolks until fluffy. Dissolve baking soda in buttermilk; beat it into eggs. Combine 2 1/2 cups flour with spices. Add to egg mixture, alternately with jam. Beat egg whites until almost stiff and fold into batter. Combine remaining flour with pecans, raisins and dates; fold into batter. Pour into well-greased and floured 10" tube pan. (I used bundt pan.). Bake at 300 F 3 to 3 1/3 hours (depends on oven). (NOTE: I believe it took mine no more than 2 hours to bake.) Place on wire rack until completely cool. Soak cheesecloth in liquor and wrap cake. Wrap with foil. Brush with more liquor every week, closing tight with foil. Let age 4-6 weeks in cool place.
Preheat oven to 400. In food processor, finely chopped almonds. Add butter and pulse to blend. Stir in sugar. Using your fingers, press mixture against the bottom and sides of a 9 inch glass pie plate. Bake for 8 minutes or until lightly browned.
Note: If possible, recruit an extra person or two to help cut and wrap the caramels. It can be done on your own with no real problem, but extra hands make the job easier. If you are doing the wrapping and cutting on your own, I would advise doing it in stages: cut all the wax paper squares, then cut the caramel into individual pieces, then wrap them according to directions. Rinse your hands occasionally with hot water, then towel-dry, to remove any residual stickiness. Butter an 8x8 inch pan. Line the pan with foil, folding any excess over the outside edges; set aside. Mix the butter, brown sugar and corn syrup in a microwave-safe glass bowl or measuring cup. I use my 4 cup Pyrex measuring cup or my 8 cup Pampered Chef measuring/mixing bowl, both of which have a handle. Microwave on high for two minutes. Stir mixture and return to microwave for two minutes longer. Add 2/3 cup sweetened condensed milk and stir well. Microwave three and a half more minutes. Remove from microwave and stir in 1/2 tsp vanilla. Pour into prepared pan, scraping any residual caramel from the sides of the bowl. Be careful not to touch the caramel, as getting a sugar burn would put a real damper on your day. Set aside and let cool to room temperature. While the caramels are cooling, cut the wax paper squares; set aside. Note that the number of servings is dependent on how large/small you cut the caramels. When the caramel is cooled, remove foil liner from the pan via the foil "wings" folded over the top of the pan. Cut into approximately 1 inch squares with a well-buttered knife or dough scraper, being careful not to cut through the foil. Butter your hands well, then place one caramel in the middle of a wax paper square. Roll it into a cylinder, then twist the ends. Store the wrapped candies in a cool, dry place.
Make the almond cake - place the almonds and 1/2 cup of the sugar in a food processor and process till very finely ground. Place the eggs in a warm mixing bowl and using an electric mixer, beat them till fluffy about 1 minute. Add the remaining 1/2 cup sugar and continue beating at high speed till the eggs are pale yellow and approximately triple in volume, 3 to 4 minutes. Working in batches, beat in the almond mixture and the flour, alternating with the olive oil and milk. Stir in the lemon zest and cinnamon. Position an oven rack in the center of the oven and preheat the oven to 350°. Line the bottom of a 9 inch springform pan with a circle of waxed paper. Generously butter the paper and the sides of the pan. Scrape the batter into the prepared springform pan and tap it on a counter to level the batter. Bake the cake on the center rack until a cake tester or toothpick inserted in the center comes out clean, about 45 minutes. Let cake cool on a rack for about 20 minutes. While the cake is cooling, make the rum syrup: place the rum and sugar in a small saucepan. Add 1/2 cup water and heat, stirring over medium heat till the sugar is completely dissolved, about 2 minutes. Run a thin knife around the side of the cake to loosen it, then remove the side of the pan. Invert the cake onto a plate and remove the bottom of the pan and the waxed paper. Prick the cake all over with a fork and generously brush it with the rum syrup, waiting for the syrup to be absorbed before brushing on more. Cover the cake loosely with plastic wrap and let stand for about 1 hour to fully absorb the syrup. Make the chocolate ganache - place the cream in a small, heavy saucepan and heat it over medium heat till it is hot but not boiling, and begins to bubble around the edge. Place the chocolate in a metal bowl and pour the hot cream over it all at once. Let the cream stand while the chocolate melts, 2 to 3 minutes. Using a rubber spatula, slowly stir the chocolate mixture in a circular motion, starting at the center of the bowl and working your way out to the side. Be careful not to stir too vigorously or you will add too much air to the ganache. Keep stirring till all the chocolate is melted and completely blended with the cream. (If by some chandce the ganache breaks - looks oily or curdled - you can fix it by heating 1/4 cup of heavy cream to a simmer, transfer it to a bowl and whisk in the broken ganache bit by bit). Let the ganache stand at room temp till thickened but spreadable, about 1 hour. Place the cake on a cake platter, spread the ganache generously over the top and sides, and chill for 30 minutes to 1 hour before serving.
Arrange Cauliflower in a non-stick baking pan; set aside. Melt butter in small sauce pan; add mushrooms and scallion and saute for 1 minute. Stir in flour, salt & pepper; cook, stirring continuously,pour in milk and cook until slightly thickened. Pour sauce over cauliflower and sprinkle evenly with cheese. Bake at 450° approximately 10 to 15 minutes on until top is slightly browned.
For the cake: In a bowl, mix cake mix, eggs, water, vegetable oil per box directions. Separate evenly into 4 different bowls. Add purple food coloring to each bowl, each bowl with varying amounts so you get 4 different shades of purple; mix well. Pour each bowl into separate baking pans. Bake at 350F for 15mins or follow the box directions. After the cake cools, use a small circular cookie cutter to make round cakes from each shade of purple. To make buttercream frotsting, whip 2 sticks of butter with an electric hand mixer. Add powdered sugar, milk, vanilla, salt , and a tiny amount of purple food color; mix well with an electric hand mixer. To build the ombre cake, place one cake down, pipe in the buttercream frosting. Place next shade and repeat until you have a stack of 4. For the top of the cake, pipe in a design/shape of your liking.
Mix ingredients together with a fork just until moistened. Drop by tablespoons onto sprayed cookie sheet. Bake in preheated oven at 450 degrees for 10- 12 minutes.
In a skillet brown off ground beef and drain put ground beef in a slow cooker with the rest of ingredients and stir together. Place lid on and cook on low for 6 hours. If you want to make this a one dish meal you can add the macaroni during the last 30 min of cooking. Make a great main dish , side dish or covered dish to serve at church or any social gathering . It's also even better the next day !
Preheat oven to 400° and set a rack on the lower-middle level. Place bananas (unpeeled) on baking sheet. Roast until they turn black all over, approx 12 minutes. Remove them to cool and reduce oven to 350°. For crust, combine cookie crumbs, nuts and brown sugar in food processor. Pulse a few times to mix, then add melted butter and blend well. Press mixture into the bottom only of a 10-inch springform pan. Prepare filling: beat cream cheese and sugar in large bowl with mixer until smooth. Add the eggs, one at a time, beating well after each addition. Add the roasted banana pulp, rum and vanilla extract; beat until smooth. Pour the mixture into crust and smooth top. Place pan on baking sheet. Bake about 1 hour, or until cheesecake is light golden on top and begins pulling away from pan. Cool the cheesecake to room temperature on wire rack, then cover and chill overnight before serving.
Beat eggs. Combine beaten eggs, cream soups, and pepper thoroughly with stand mixer or food processor. Add sauteed veggies and meat to egg-soup mixture. Scramble egg mixture until just slightly less cooked then you normally like your eggs. TIP: You may do this in batches in a skillet or all at once in a dutch oven, carefully stirring eggs so uncooked portions flow to bottom. Fill each pita half (tortilla or other bread "wrapper") with cooked egg mixture and top with approximately 2 tablespoons of shredded cheese. TIP: Keep a 9x13 pan handy to place filled pockets in an upright position while assembling the pockets. TIP: Place "Burrito-style" Hot Breakfasts to go on cookie sheets, not touching one another. TIP: Allow the Pita-style pockets to cool somewhat before adding the cheese unless serving immediately. Place filled pockets (or burritos or sandwiches) in freezer. Once frozen, package each pocket separately in microwave/freezer-safe wrapping and store in freezer for grab, zap and run breakfasts. To serve, reheat the frozen breakfast in the microwave for approximately 90 seconds, until hot throughout. You WILL need to experiment with the reheating time as microwaves can and do vary greatly. Makes 24 hot breakfasts to go. You may prepare 1/3 of the recipe for a sit-down family breakfast if you do not wish to freeze it by cooking the eggs to your normally desired level of doneness. A third of the recipe would serve 4-8, depending on your family's appetite.
Preheat oven to 350°. In a large mixing bowl, mix butter into mashed bananas. Add sugar, egg and almond extract. Sprinkle baking soda, baking powder, spices and salt over entire mixture and mix well. Add flour and nuts last and mix well. Pour batter into buttered loaf pan. Bake 60-75 minutes. Cool on a rack before removing from pan.
FOR THE DUMPLINGS: Combine and sift flour, baking powder and salt. Add milk and mix lightly. Do not overmix. Consistency should be slightly softer than biscuit dough. FOR THE STEW: Saute onions in melted butter until soft. add flour. Stir and cook slowly for 10 minutes. do not brown. Add hot stock. stir until thickened and smooth. Add hot milk and cream and blend well. Saute peppers, carrots and celery until soft add to stew. Combine chicken and sauce, stirring carefully to prevent breaking up pieces of chicken. Place stew in a casserole dish and top with 1 oz spoonful portions of dumpling batter. Cover and bake 20 minutes at 350°F or until dumplings are cooked.
Preheat oven to 375°F. Generously butter a 1 1/2-quart souffle dish. Separate eggs and set aside whites. With whisk lightly beat yolks. Add flour, salt, pepper and nutmeg and whisk until well blended. Add sour cream and ham, stir. In separate bowl, beat whites until they just form stiff peaks, about 2 minutes. Fold about 1/4 whites into yolk mix. Pour remaining whites over top and sprinkle the top with cheese. Fold everything together until mix is just combined. Don't overmix! Pour into souffle dish and bake 35 minutes. Serve immediately.
To make the syrup; in a 10 inch skillet over medium heat, melt the butter, add the peaches and figs and cook for about 2 minutes, stirring constantly, until the mixture comes to a simmer. Add the maple syrup and bring to a boil, and cook for 2 minutes more (this syrup can be made well in advance and rewarmed just before serving). Preheat oven to 250*F. Place a sieve over a bowl, add the cottage cheese to the sieve and drain off the excess liquid. In a mixing bowl, combine the dry pancake ingredients. In a separate bowl, whisk together the eggs, buttermilk, drained cottage cheese, butter and lemon zest. Fold in the flour mixture. Spray a griddle or large skillet with the cooking spray and heat it over medium heat. Spoon a heaping TBS of the batter onto the griddle for each pancake. Cook until golden brown, about 2 minutes, then turn over and cook for about 1 minute longer. Keep the pancakes warm in the oven until ready to serve. Serve with the syrup.
Preheat the over 350°F Lay out the rolls on a jellyroll pan to make a crust. Bake in a preheated oven for 8 to 10 minutes; cool. Combine the cream cheese, mayonnaise, and ranch dressing. Spread the cream cheese mixture over the crescent crust. Chop the veggies into small pieces; press the black olives and your choice of veggies into the cream cheese mixture. Top with shredded sharp cheddar cheese. Refrigerate for at least 4 hours or overnight, cut into bars and serve.
Brown meat (or cook chicken) in skillet with onions. In a bowel add sour cream, green chilies, taco sauce, mushroom soup, milk, and salts. Add in meat and onion. Place half of tortillas on a 9X13 pan. Add half of mix, half of cheese. Then repeat layers ending with cheese. Bake at 350 for 30-35 minutes and enjoy!
Preheat oven to 375 degrees. Brown chicken in medium pan with olive oil. While chicken is cooking, sprinkle with salt, pepper, garlic powder,chili powder and italian seasonings. Cook chicken through, then remove from heat and set aside. Cheese Sauce: Melt butter in medium sauce pan over low/medium heat. Stir in flour to make a thick paste. Keep stirring and add beer slowly. Next, add whipping cream. Add cheese a little bit at at time, stirring constantly. Once cheese is melted, turn heat to low and start on your phyllo dough. Oil bottom and sides of a 9x12 baking pan then lay down 3 sheets of phyllo. Add chicken, give the cheese sauce a stir and pour half over the chicken. Lay 3 more sheets of phyllo over chicken, then add broccoli and roasted red peppers and the rest of the cheese sauce. Cover with remaining sheets of phyllo, scrunching them up a little to make them brown and crispy. Drizzle a little olive oil on top to help brown. Bake at 375 for 35 minutes.
Heat oven to 350°F. Grease 9-inch pie plate. Stir all ingredients except whipped topping until blended. Pour into pie plate. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until chilled. Serve with whipped topping. Store covered in refrigerator.
Boil potato and onion in stock for 20 minutes til soft. Add shrimp and cook another 5 minutes. Remove from heat and stir in remaining ingredients.
Cut 6 12X14 inch rectangles of heavy aluminum foil and set aside. In a medium-size bowl, combine the ground beef, egg whites, tomato sauce, pepper, salt and dry mustard. Mix well and set aside Peel the onions and cut them in half horizontally. Remove the centers, leaving a 1/4 in shell. Finely chop the center from one of the onions and mix it into the meat mixture. Tightly wrap the 5 remaining onion centers and refrigerate for future use. Spoon the meat mixture into 6 of the onion halves, mounding it on top. Place the remaining onion halves on top of the filled halves and press together. Place one filled onion on top of each piece of foil. Bring the ends of the foil up over the onion and flold down tightly in small folds. Flatten the ends and roll them tightly around the onion. Cook the stuffed onions on coals, turning once, until they are soft to the touch, 14-20 minutes on each side. You can also bake them in a preheated 350F oven for 45 minutes.
Beat eggs in a large mixing bowl. Add pumpkin, milk, brown sugar, vanilla, cinnamon, ginger, nutmeg and salt. Mix until thoroughly combined, and pour into pastry shell. Bake at 425 for 10 minutes, then reduce heat to 350F and bake for 40-45 minutes, or until knife inserted near center comes out clean. Cool on a wire rack for 2 hours. Mix topping ingredients, and sprinkle over pie. Cover edges loosely with foil. Broil 3-4" from the heat for about 2 minutes, or until golden brown. Remove foil. Store in refrigerator.