HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown pancetta and onions in large skillet over medium heat, cook until onions begin to brown (about 8 minutes). Add half-and-half; bring to a boil. Remove from heat. Add rice, cranberries, pistachios, salt and pepper. Stir until well blended.
Preheat oven to 350. Combine the first seven ingredients (flour through salt) in a bowl and mix to combine. Add the remaining ingredients, minus the chocolate chips, and stir until just moistened. Spoon batter into paper-lined muffin tins. Sprinkle some chocolate chips on the top of each muffin. Bake until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes.
Combine all ingredients. serve on toast, rolls, salad greens, or halves of ripe tomatoes.
Place the steak in a shallow dish and pour the lime juice over it. Cover the dish and let it stand in the refrigerator for 30 minutes to 1 hour, turning occasionally. Light up a fire in your grill. In a small bowl, combine all the rub ingredients and mix well. Remove the steak from the marinade, pat dry with paper towels, and rub it all over with the spice rub, pressing gently to be sure it sticks. When the fire has died down and the coals are hot (you can hold your hand 5 inches from the grill surface for 1 to 2 seconds), place the steak on the grill and cook until well-seared on one side, about 4 minutes. Turn and continue to cook to the desired doneness, about 4 minutes more for rare. To check for doneness: Make a 1/4-inch cut in the thickest part of the meat and take a peek; it should be slightly less done than you like it. Remove the steak from the heat, cover it loosely with foil, and allow it to rest for 5 minutes while you make the relish. In a medium bowl, combine all the relish ingredients and mix well. Slice the steak as thin as possible against the grain and serve with the relish. Enjoy! Note* You may substitute flank steak, or round steak for the skirt.
Cut the beef into 1-inch cubes. Place in a mixing bowl together with the onion, allspice, salt, black pepper, and lime juice. Mix well then cover and refrigerate for 4-6 hours. Thread the beef onto barbecue skewers, along with chef's choice of veggies and/or fruit, and cook over hot coals for 15 minutes turning 3 or 4 times and basting with any remaining marinade throughout cooking. Serve hot.
Preheat the oven to 350 degree F. Lightly grease a 3-quart (9 by 13-inch) baking dish with 1 tablespoon of the butter and set aside. In a medium skillet, melt 2 teaspoons of the butter over medium-high heat. Add the onions, green and red bell peppers, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper and cook, stirring, until soft, 3 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds. Add the parsley, stir, and remove from the heat. Let cool. In a medium skillet, melt the remaining 1 teaspoon butter over medium-high heat. Add the Canadian bacon and cook, stirring, for 3 minutes. Remove with a slotted spoon and drain on paper towels. Add the sausage to the skillet and cook, stirring, until lightly browned, 5 to 6 minutes. Drain on paper towels and let cool. In a large bowl, beat the eggs. Add the milk, cream, 1 teaspoon of the Essence, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper and whisk to combine. Add the bread cubes and let sit for 5 minutes. Add the cooked Canadian bacon and sausage, the onion mixture, and the Gouda cheese and stir to incorporate the ingredients. Pour into the prepared dish, cover with aluminum foil, and bake until almost completely set, 50 to 55 minutes. (Alternatively, the bread pudding can be assembled up to this point, covered, and refrigerated 8 hours or overnight, and then baked. Let sit at room temperature while preheating the oven, before baking. ). In a small bowl, combine the bread crumbs, Parmesan, melted butter, and remaining 1/2 teaspoon Essence. Uncover the pudding and sprinkle the bread crumb mixture evenly over the top. Return to the oven, increase the heat to 375 degrees F and bake until the pudding is completely set in the center, puffed, and golden brown on top, about 20 minutes. Let sit for 15 minutes before serving.
So simple! Just roll a marshmallow in real butter. Then put the marshmallow on the end of a long sharpened stick. Then roast it (turning marshmallow slowly) over hot campfire coals until crispy golden brown (Caramelly! Mmmm...). May take a few marshmallows to get it just right- but you'll really enjoy trying!
Rinse fresh fruit. Chop into bite-sized chunks. Sprinkle pudding mix over fruit. Add milk and toss well. Refrigerate for 5 minutes. Refrigerate leftovers within 2-3 hours.
Preheat oven to 400 degrees. If you have a pizza stone, put it in the oven while preheating. In a medium-size microwave-safe glass bowl, combine the garlic and olive oil. Cook on full power one minute. Stir in the onion. Cook for one minute. They will have softened somewhat but not look browned. Set aside to cool slightly while preparing the bread. Sllice the French bread (or rolls) in half lengthwise. Place on pizza stone, or directly on oven rack, cut side up. Bake 4-5 minutes to crisp before topping. Meanwhile, stir the mayonnaise and cheddar cheese into the bowl of onions and garlic. Remove bread halves from oven. Spread the cheese topping evenly over the cut sides of bread. Return the bread to the oven rack or stone, topping side up. Bake 3-5 minutes, until bubbly, melted, and golden brown in spots. Serves four for dinner, or eight servings as a side dish. For appetizer servings. slice the French bread horizontally and place slices on a baking tray. Skip the baking step before topping. Divide cheese topping evenly over slices; it will be thin.
Combine margarine and brown sugar and beat well. Mix in vanilla and flour. Then add chocolate chips. Spread onto lightly greased 9x13 pan and pat down gently. Bake 10-12 mins or until light brown at 350°F.
grease 8x8 (prefer glass) pan with butter. melt butter over low heat in pan big enough to accomadate all ingredients. stir in peanut butter. stir in marshmellow cream. stir in marshmallows. when all above ingredients are combined remove from heat. stir in rice krisps and remaining marshmallows and put into pan to cool.
Wash the outer skin of the Okinawan sweet potato, then boil for 30-45 minutes, or until tender but not mushy. Remove from heat, peel, and mash. Set aside. CRUST layer (start working on this layer while the sweet potatoes are cooking): In medium bowl, combine sugar, flour, and nuts. Cut butter into flour mixture until texture is sandy. Press lightly into 9 x 13 baking pan. Bake at 325 degrees for 20-25 minutes. SWEET POTATO Layer: Combine evaporated milk, vanilla and salt. Set aside. Beat butter and sugar together in a large bowl. Add eggs. Gradually mix in the mashed sweet potatoes. Add the evaporated milk mixture. Pour onto crust layer. Bake at 350 degrees for 30-35 minutes. Cool. HAUPIA Layer: Combine sugar and cornstarch. Add water. Pour coconut milk into a medium saucepan. Add sugar mixture. Stirring constantly, cook over medium heat until thickened. Allow to cool slightly. Pour coconut milk mixture over pie filling and refrigerate until set. Cut into bars or diamonds and serve. I personally find the crust better the next day. Optional: Just before cutting, add a layer of Cool Whip. Cooking Okinawan Sweet Potatoes (from cooks.com): Please note that the potato size may affect cooking times and that the purple will turn brownish when exposed to air. BAKE: Poke some holes in it with fork. Bake in 400 degree oven for 30-60 minutes until it tests soft when pierced with a fork. STEAM: Poke a few holes in washed potato. Steam 30-45 minutes until tender. MICROWAVE: Cut in half lengthwise. Put the cut side down in 1/2-1 inch of water. Microwave on high 5-7 minutes. I've also seen a suggestion to start it off with a few minutes of microwaving before wrapping in foil and baking in the oven.
Place cleaned mushrooms in your crock pot. Place butter on top. Mix remaining ingredients and pour over the top. Cover and cook for 4 hours on low or until tender.
Cut a slice off the top of each pepper. In a small bowl, combine beef, onions, pimento, salt, pepper, and corn. Spoon this mixture evenly into peppers. Stand peppers in a slow cooker. Combine worcestershire, mustard, and tomato soup, and pour over peppers. Cover, cook on low for 5-6 hours.
Prepare the salad dressing by whisking all ingredients together. Best prepared at least 1 hour in advance. Yield: approximately 1/4 cup. Place the spinach leaves in an attractive wide salad bowl. Arrange the tomatoes around the edges. Arrange the onion, cucumber, too in little mounds around the edge of the bowl. Toss in the celery. Grate the carrot and place in in the center of the salad. Top with the basil, if using. Serve dressing on the side and lightly drizzle. Meal suggestion: Salad, corn on the cob, fresh fruit and crostini.
Toss the strawberries with the 1/4 cup sugar and let sit for 10 minutes. Sprinkle with the vinegar; taste and add more sugar or vinegar if necessary. Sprinkle with the pepper and serve.
In a large bowl, mix all veggies and spices together (except butter). Put the veggies on 2 (12x12-inch) pieces of heavy foil. Dot each with 2 Tbsp butter. Bring ends of foil together, twist to seal(Can poke small holes in the TOP part ONLY! if desired, but is not necessary). Grill packets over hot coals for 15-20 minutes, or until veggies are tender. Serve hot -- delicious!. **NOTE** olive oil may be replaced for the butter, but the taste won't be as good!.
In a blender or food processor, puree the strawberries and thyme coarsely. Add the butter and salt and blend until fairly smooth. Serve at room temperature. This can be made one day in advance and refrigerated in a tightly covered container. Allow to become room temperature before serving.
Bring broth to a boil. Add dashida and rice cakes. Boil until rice cakes are tender, about five minutes. Add green onion and cook for one minute. Remove from heat. Beat eggs and cook in a thin sheet. Cut into thin strips that are about two inches long. Cut beef into two-inch-long strips and brown. Boil dumplings until tender. For each bowl of soup: spoon soup into bowl and add desired toppings.
Mix oil and milk, pouring over dry ingredients. Mix together. Press into pie pan, baking in a pre-heated 325 degree oven for about 25 minutes. or golden brown.
In a large mixing bowl, combine the milk and pudding mix. Beat with. electric beaters for 1 minute. Add pumpkin, cinnamon, ginger and cloves and beat for an additional minute. Pour filling into the prepared crust. Cover and chill for 2 hours or until firm.
Cut off any rhubarb leaves or roots. Chop rhubarb. (I use the slicing attachment on my food processor.). Place rhubarb in large glass bowl. (I use an 8-cup glass measuring cup.). Cover loosely and microwave for 5 minutes. Stir and microwave another minute or two if needed, until the rhubarb pieces are no longer visible. Stir in honey and cinnamon. Taste! Add more honey or cinnamon, if desired. Serve warm or cold! Freezes well.
Whisk the peanut butter and rice syrup in a sauce pan on moderate-low heat to the point of boiling. In a large bowl, mix the rice cakes or cereal and almonds. Coat the crumbles with rice syrup and peanut butter mixture. Spray a square baking dish with non-stick spray and press the crumbles mixture into the pan. Allow to cool and cut into squares. Enjoy!
Heat the broiler to high. Place the mushrooms gill-side up on a rack, brush all over with with the oil and season with salt and ground black pepper. Cook under the broiler for 5 mins until the juices start to run. Top with the halloumi cheese slices then return to the broiler and cook for a further 4-5 mins until the cheese is golden and crisp. Arrange the mushrooms on serving plates and spoon a little chili sauce over each. Serve with the salad leaves.
Shake with ice and strain. Serve in chilled cocktail glass with lemon twist garnish.
Place beans in a Dutch oven or soup kettle. Add water to cover by 2 inches. Bring to a boil; boil for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain beans and discard liquid. In same kettle, saute onion, celery, and garlic in butter until tender. Add beans, ham bone, water, broth, tomatoes, bay leaves, cloves, and pepper; bring to a boil. Reduce heat; cover and simmer for 2 hours. Remove ham bone; bay leaves, and cloves. When cool enough to handle, remove ham from bone; cut into small pieces and return to soup. Chill for 8 hours, or overnight. Skim fat from soup. Stir in milk; cook on low until heated through. Just before serving, stir in cheese. ENJOY!
Mix all ingredients together in a gallon ice cream pail or other large freezable container. Freeze overnight. To serve, spoon slush into festive glasses and add additional 7-Up or Sprite.
Mix together pie filling, oranges, pineapple and cherries. Fold in banana (don't squish it!). Chill 3-4 hours. (Optional): Fold in walnuts right before serving so they don't get soggy.
Preheat the oven to 350°F If you haven't already, take the cream cheese out of the fridge to warm up, and refrigerate the mixing bowl you'll be whipping the cream inches. No, not inches, inches. No, INCHES. Look food.com, I know I'm ending a sentence with a preposition, but that doesn't make it okay to auto-correct me like this. Fine, I give up. Refrigerate the bowl in which you will be whipping the cream. Mix the egg yolks with 1/3 cup sugar, and beat until pale and thickened. Mix the egg whites with 1/3 cup sugar, and beat until stiff. Fold the egg yolks into the egg whites. Fold in flour, 1/3 cup at a time. Grease and flour a 13x9 pan, cover the bottom with wax paper. Pour the batter into the pan and smooth out the top. Bake around 25 minutes, or until a toothpick comes out clean. Overbaking is not much of a problem, as it's going to be soaked in liquor before you eat it. Let cake cool for a bit, then dump cake on a rack to cool some more. Wash out the pan. When cake is cooled completely, cut in in half across its height, so that you have two layers like a sandwich. Mix together all the ingredients listed under "Fuel" and set aside. Beat the cream cheese and sugar together until fluffy. Add the vanilla, milk, and brandy to the cream cheese, mix until blended and smooth. In a separate bowl, beat the whipping cream until stiff. Fold the cream cheese into the whipping cream, and set aside. Grease the pan the sponge cake was baked in (I like to use peanut oil, but I've used canola or pam in the past, and it hasn't made much difference). Put the bottom half of the sponge cake back into the pan, cut side up. Pour half of the "Fuel" evenly over the sponge cake, try not to leave any dry spots. It should soak up very well. Spread half of the Cream Cheese Mix over the cake. Be careful, as the soggy cake is very delicate, and can easily mix in with the topping! Smooth it out as much as possible. A plastic disposable trowel is great for this, be sure to wash it after you bring it home from the hardware store, and never use it for plaster! Use a fine mesh sifter to generously dust the first layer with cocoa powder. Lay the top half of the sponge cake on top of the cocoa, cut side up, so that the "Fuel" can soak in through the sponge. Layer on the cream cheese mixture as you did before. Get the top layer as smooth and flat as you possibly can, it makes the presentation that much nicer. Dust with cocoa powder. A generous dusting hides whatever imperfections you couldn't smooth out. Cover the tiramisu, either with the pan's lid, or cling wrap. If you're using cling wrap, you may have to wipe the cocoa powder of the edges of the pan. FOR GOODNESS SAKE, BE CAREFUL! Don't spoil your beautiful presentation. You may want to use toothpicks to hold the cling wrap above the tiramisu, depending on the depth of your pan. Chill tiramisu for 6 hours.
In crockpot, on low, for 6 hours, place in layers like this. Chicken breasts, soup, onions, cheese. Prepare white rice. Serve chicken and sauce over rice. You can use up to 4 cups of cheese.
For the chicken, cook however you want. Grilled, baked, fried, poached. I prefer to seanson with 1 tsp of italian seasoning and grill, but this you can do to your personal preference. Bring a pot of water to a boil. Salt boiling water and cook pasta until done. Meanwhile, steam broccoli florets. I do this in the microwave just to cut down on time. Place broccoli in a bowl with about an inch of water. Cover the bowl with plastic wrap. Make a slit in the plastic for steam to escape. Microwave for 1 1/2 minutes or until desired tenderness is reached. Melt butter in a small pot on Medium-low heat. Add flour and garlic powder and whisk to form a roux. Cook for a few minutes. Add wine and whisk until it is evaporated. Add in chicken stock and then the cream, whisking the whole time. **You need to work quick once you add the wine. If your pot is too hot when you add the wine it can turn your roux into a dough which won't mix into your liquids well. Allow mixture to cook until it begins to thicken. Whisking often to ensure it does not burn. Once thickened add in cheese. **whisk in a zig zag motion to ensure that the grated cheese doesn't turn into a ball in the sauce. Toss pasta with broccoli and chicken and serve.
Cook potatoes in large pot of boiling salted water, about 40 minutes. Drain. Return potatoes to pot. Mash. Combine half and half and rosemary in small saucepan; bring to simmer. Remove from heat. Stir into mashed potatoes. Add butter; stir to melt. Season to taste with salt and pepper.
First, you have to boil the water - don't just heat it, boil it. Second, add the boiling water to the tea bag, not the other way round. - putting the water in the cup and adding the bag to it - is a recipe for disaster. Unless the water is at boiling point when it makes contact with the tea, the tea will never properly brew. Make sure the cup or pot is nice and hot before you start. If necessary, rinse it out with near-boiling water. And keep it covered while the tea is brewing. Leave the bag in the water for at least two minutes - longer if you like your tea strong. And for goodness sake, resist the temptation to dunk. Just leave the bag alone until the drink is ready! Add milk and sugar to taste.
Peel potatoes only if the skin is tough, otherwise, just scrub and rinse them. Cut potatoes vertically, into thin slices, but not all the way through. Lay a spoon next to the potato to prevent knife from cutting all the way through. (A wooden spoon works great.). Put potatoes in a baking dish. Fan them slightly. Sprinkle with salt, and drizzle with the melted butter. Sprinkle with herbs. Bake potatoes at 425 degrees for about 50 minutes. Remove from oven. Sprinkle with cheeses. Bake potatoes for another 10-15 minutes until lightly browned, cheeses are melted, and potatoes are soft inside. Check for doneness with a fork. To microwave: Prepare potatoes as above, and place in a microwave safe dish or pan. Sprinkle with melted butter and herbs. Microwave on High power for 10 minutes, rearranging the potatoes after 5 minutes if your microwave does not have an automatic turn table. Let rest for 5 minutes. Sprinkle with grated cheese and Parmesan cheese. Microwave for another 4-6 minutes on High power until cheeses are melted, and potatoes are soft. Sprinkle with salt, and serve. Note: You may substitute 2-3 teaspoons dried herbs of your choice for the fresh, if you prefer. After the potatoes are done, a little sour cream on top, sprinkled with bacon bits might be good.
Heat up your griddle to 325 degrees F. Mix the pumpkin, about 2 tablespoons milk, egg white and oil in a small bowl, beat until frothy. In a large bowl, mix the flour, baking powder and soda, salt and brown sugar (if using). Add pumpkin mix to the dry mix. Mix until combined. You may need more milk to make a"pancake batter" not too thick and not too runny. Let it sit for a minute or two. Pour batter slowly onto griddle, I end up with three pancakes. Sprinkle each with walnuts, pumpkin pie spice (if using) and cranberries. Flip after the bottom turn golden, turn pancakes and let the other side get golden. These are really fluffy and light pancakes. Serve with some heated maple syrup and margarine.
Cream together the Crisco and sugar. Add vanilla, egg, and evaporated milk; mix well. Add the flour, baking powder, and salt; mix well. Cover the dough and chill for 1 hour. Roll out and use your favorite cookie cutters. Bake at 375° on a greased cookie sheet for 6-8 minutes or until bottoms are lightly browned.
Whisk together all the marinade ingredients and set aside. In a large saucepan, blanch the broccoli spears in boiling water for about 2 minutes. Stir in the carrots and continue to simmer for 5 minutes or less, until both vegies are just tender and still brightly colored. Drain them and transfer to a serving bowl. Pour the marinade on the vegetables and toss well. Refrigerate or set aside at room temperature for about 20 minutes to allow the flavors to permeate.
Prepare a charcoal or gas grill for medium heat (350° to 450°; you can hold your hand 5 inches above cooking grate only 5 to 7 seconds). In a small bowl, combine pineapple, barbecue sauce, and soy sauce. Set aside. In a medium bowl, combine pork, bread crumbs, onion, ginger, brown sugar, cayenne, and salt. Shape mixture into 4 patties. Cook, turning once, until slightly charred and cooked the way you like them, about 7 minutes total for medium. Put each burger on a muffin half. Top each with 2 basil leaves, about 2 tablespoons sauce, and the muffin top.
For salad dressing (enough for 2-3 salads), shake all ingredients together. This will make enough for 2 or even 3 salads. Whatever you have left can be stored in a sealed container in the refrigerator for up to two weeks. Layer ingredients for salad mixture in your salad bowl. Pour dressing over, toss, and serve.
Crush the pork rinds up until they resemble fine bread crumbs (use your food processor if you like - or put them in a Ziploc bag - air removed - and roll them with a rolling pin) then set aside. Beat eggs well and then mix with remaining ingredients and beat again. Add crushed pork rinds to the egg/cream mixture and allow to sit for approximately 5 minutes (do not skimp on the resting time). Mixture will thicken to a "gloppy" phase during this time. Meanwhile, heat skillet or griddle with butter or oil, and when hot, fry pancake style until golden brown on both sides. Serve with your favorite low-carb maple syrup (DaVinci, Keto, Atkins, Howards, etc, etc).
Dice spam and fry in skillet over medium high heat until crispy - try not to move around too much. Meanwhile, heat water and boil spaghetti until it reaches desired doneness. Mix oriental sauce, ginger, mustard and cilantro, set aside. Dump water chestnuts in with the spam and keep cooking. Nuke the broccoli to the desired tenderness. Drain pasta. Mix everything in a large bowl and toss well. Serves a crowd!
Heat 1 tablespoon of oil in a large skillet over a medium-high heat. Add onion and saute, stirring frequently, until tender (5-7 minutes). Transfer to a mixing bowl and let cool. Finely chop the tomatillos and add to the cooled onions along with the diced avocado. Use a wooden spoon or potato masher to work the mixture into a course paste. Stir in cilantro and cumin, season with salt and pepper to taste. Spread the avocado mixture on one side of each tortilla, top with 2 tablespoons of cheese, and fold the tortilla in half, pressing lightly to close them. Continue until all are folded. This may be done up to an hour in advance. Heat 1 tablespoon of oil in a large skillet over a medium heat. Add garlic and chipotles and saute until golden, about 2 minutes. Increase the heat to a medium-high. Add the shrimp and saute until opaque and cooked through, 4-5 minutes. Keep warm. Brush both sides of the quesadillas with the remaining oil. Cook in batches if a large saute pan over a medium heat until golden brown on both sides (2-3 minutes each side). Cut the quesadillas in half and serve each with 3 shrimp on top.
Heat EVOO in saucepan over medium-high heat. Add corn and chili powder; cook-stirring until fragrant (about 1 min). Stir in pumpkin and water; season with salt. Simmer until thickened slightly (about 5 min).