HumbleIntelligence/food-ner-1-Million huggingface dataset:
Steam the potatoes skin-on for approximately 45 minutes (you can boil them, but they tend to be slightly mushier in the end result). Set aside until cool enough to handle. Boil your eggs, then do the same. When cool enough, peel the eggs ONLY (do NOT peel the potatoes -- the skin gives it part of it's unique texture and taste). In a large bowl, mix the remaining ingredients together until thoroughly mixed. Chop the potatoes and eggs into bite-size pieces and add to bowl. Mix GENTLY -- you want salad, not mush -- until blended. Serve at room temp for up to 2 hours after making -- refridgerate leftovers. It tastes best when room temp, but is delicious cold too -- so if you are making this in advance, it's fine to chill it. NOTE - If you are on a low-sodium diet, you can easily reduce or eliminate the salt the recipe calls for. Just let people salt it at table to taste! ***Wanted to say THANKS to all the reviews! Here's another hint to make this easier: when you are going to make boiled eggs, ALWAYS make sure you buy the eggs at LEAST 7-10 days in advance. Why? Because as an egg matures, it develops a small air "bubble" inside it (it's the membrane separating from the shell). Having this bubble makes it a BREEZE to peel the eggs once they've cooled completely (also a great trick for Easter Eggs, BTW). You want your eggs to be around 10-12 days old, and it takes, on average, 2-3 days to get them from the laying facility to the store.
1. Put chicken pieces in a big sealable bowl. Sprinkle with Liquid Smoke. Seal and shake to ensure chicken is covered. Open and sprinkle the pieces with Sparkle. Close and shake. Open and sprinkle the pieces with Sparkle again to cover pieces well with seasoning. If there's time, put sealed container in refrigerator and let marinate overnight. If not, let marinate for 20-30 minutes. 2. When ready to cook, put mushrooms in the base. Place chicken pieces on 3" rack with skin side down. If cooking two pieces, put in the middle of the rack directly under the heating element. 3. Cook at 420 (Default Temp) for 10 minutes. After 10 minutes, turn chicken over and Sear(450) for 15 minutes. This will require you to set it to Sear at three 5 minute intervals. This is what crisps up the chicken quite nicely. 4. As soon as the last Sear is done, remove the dome. This will ensure the skin stays crispy. While the chicken is cooking, the juices will drip down and get soaked up into the mushrooms.
Dissolve red hots in water over low heat, stirring all the time. Add jello, stirring to dissolve. Add pineapple with juice. Pour half in clear loaf pan. Chill until firm. Reserve rest til later. Soften cream cheese with milk to spreading consistency. Add nuts and spread on firm jello mixture covering completely. Add reserved jello mixture and chill until firm.
Sift together: flour, baking soda, and salt; set aside. Cream together: butter or margarine, shortening, sugar and vanilla. Blend in egg. Stir in dry ingredients. Blend in the milk. Drop by teaspoon onto ungreased cookie sheet. Bake in 350° oven for 10-12 minutes.
Preheat oven to 350F degrees. Place sliced potatoes on bottom of baking dish. Combine garlic,lemon,wine,oil,and pour over fish. Arrange green peppers and onions over the fish. Bake uncovered at 350 F until fish is flaky.
Heat the oven to 350 degrees. In a baking pan, place the catfish filets, pour the wine over them, then salt and pepper. Bake, covered for 20 minutes and remove from oven. Turn on the broiler. Mix together the sauce ingredients, and top each filet with 1/4 of the mixture. Sprinkle on paprika. Broil until the topping is golden brown.
Puree bananas in blender (1 cup). Pulverize walnuts in blender; combine with flour. baking powder, baking soda, nutmeg and salt. Cream butter with sugar until light and fluffy. Beat in egg, orange juice and orange peel until blended. Beat in flour mixture alternately with pureed bananas. Stir in raisins. Pour into greased 9x5-inch loaf pan. Bake in a 325°F oven 1 hour and 20 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes. Turn onto a wire rack to cool.
Combine all ingredients EXCEPT 1 Egg White and 2 tablespoons milk, those are for the egg wash. Place in machine in the order listed above or as described by your bread machine manual. Set machine to "DOUGH" cycle. After machine cycle stops take dough out and divide into eight balls on a lightly oiled surface. Shape dough into rolls by rolling flat and imprinting with a Kaiser stamp or by using this easy roll and knot technique from King Arthur Flour- http://www.kingarthurflour.com/blog/2008/02/28/all-tied-up-shaping-kaiser-rolls/. Transfer rolls to baking sheet. Cover with a warm lightly damp towel and allow to rest for thirty minutes. Preheat oven to 4255 degrees F. Glaze tops of rolls with egg white mixture and top with seeds (optional). Bake for 15-20 minutes at 425 degrees F or until golden brown.
Add salt and peppered pork chops to fat in pan and sear until lightly browned. Remove from fat. Add rice and spaghetti (broken up into small pieces) and stir until rice is white. Add the rest of ingredients and return chops to pan. Cover and cook on medium low until liquid is absorbed.
Place chicken in pot, cover with cold, good-tasting water. Rough chop 1 onion (including skin), 1 parsnip, 1 turnip, 2 carrots and add to stock pot. Add garlic, ginger and salt& pepper. Bring all ingredients to a boil then reduce to a simmer. Simmer stock for at least 2 hours, skimming any scum that rises to the top. The longer you cook this, the better it tastes. You can make the stock in a crockpot for 6-8 hours on low. Remove vegetables and discard. Remove chicken and debone. Strain stock and taste for seasoning. Add salt as necessary. Chop remaining parsnip, turnip, onion, and carrots into bite-size chunks and drop into simmering stock. Replace deboned chicken. You can reserve some for another recipe, but I usually use all of it. Add egg noodles. Cook for an additional 10 minutes or until egg noodles are tender. Add dill and parsley at the very end of the cooking process.
Preheat oven to 300 F. In a food processor, process all ingredients. Lightly oil a baking sheet. Spread mixture, as thin as possible on baking sheet. Score mixture with knife to mark desired cracker size before baking. Bake for 30 minutes or longer in making thicker crackers). Remove from oven and let cool.
Preheat oven to 400 degrees. Make the filling: heat oil in a large saute pan over med-high heat. Add sausage, crumble and cook til golden, 6 minutes. Transfer to paper-towel lined plate. Reduce heat to medium, add shallots to pan with drippings still in pan, cook til translucent, about 4 minutes. Add chard and cook, til starts to wilt, 2 minutes. Add garlic, lemon zest, salt and pepper, cook 3 more minutes. Stir in lemon juice and remove from heat. Make bechamel: Melt butter in sauce pan over medium heat. Add onion, salt, red-pepper flakes, cook and stir occasionally for 5 minutes. Stir in flour and cook til a little golden, 2 minutes. Whisk in milk and simmer on medium for about 6-10 minutes til thickened, til it nicely coats back of spoon. Remove from heat, stir in 1/2 cup of shredded fontina cheese. Butter 9x13 pan. Spread about 1/2 cup of bechamel on bottom of plan. Put one layer of lasagna noodles. Top with half of the chard mixture. Then top with half of sausage mixture. Then 1/3 of shredded cheese. Then another 1/2-1 cup of the bechamel. Repeat with another layer of noodles, the rest of the chard, the rest of the sausage, another 1/3 portion of the cheese and more bechamel. Finish with a last layer of lasagna noodles, pour the rest of the bechamel sauce over and top with remainder of shredded fontina cheese. Sprinkle sparingly another 1/2 cup of parmesan over top. Bake until golden browned and bubbly, about 30-35 minutes. Let cool for 10 minutes before serving.
Saute garlic and onion in the oil over medium heat. Stir frequently (about 7-8 minutes). Add the ground fennel and white wine and cook for two minutes. Add the chopped fennel, potatoes, tomatoes, and clam juice. Place the rosemary and orange peel in a tea ball or make a boquet garni and add it to the stew. Bring to a boil, lower the heat and simmer for 20 minutes. Add saffron and fish to the stew and simmer for about 20 minutes (until fish flakes with fork). Add salt and pepper to taste. Top with basil or parsley and serve with fresh bread. ENJOY!
Wash potatoes and if too large, cut to the equivalent of two inch diameter potatoes. Place into bottom of crock pot. Spray with vegetable oil spray. Sprinkle half of the onion soup mix over the potatoes and stir to coat. Add tenderloins to the top of the potatoes and coat on all sides with the rest of the onion soup mix. Cook on high for 5 hours or low for 7-8 hours.
Sprinkle gelatin over cold water in saucepan: Let stand for 1 minute to soften. Stir over low heat until gelitan is dissolved (about 1 minute). Remove from heat. Place berries, extra fine granulated sugar and gelatin mixture in food processor or blender. Whirl to puree. Pour into bowl, chill until mixture mounds when dropped from a spoon (1 Hour). Beat cream and powdered sugar in chilled bowl until soft peaks form. Stir 1/4 of cream into strawberry puree to lighten mixture. Fold in remaining cream. Pour into crust. Refrigerate for 2 hours before serving. Cooking time is chill time!
Melt butterscotch chips and peanut butter over low heat, stirring constantly, until smooth. Add cereal and stir until well coated. Press HALF of the mixture into buttered 8-inch square pan. Chill while preparing fudge mixture. Melt chocolate chips, powdered sugar, butter and water over hot water; stir until smooth. Spread chocolate over chilled cereal mixture. Spread remaining cereal mixture evenly over top. Press gently and refrigerate until firm. Cut into squares.
Set oven to 350 degrees F. Grease a large cookie sheet/s. In a large bowl combine oil with eggs, both sugars and extract; beat well using an electric mixer on medium speed. In a small bowl combine whole wheat flour with baking soda, salt and cinnamon (if using) add to the oil mixture and mix just until combined. In a bowl combine the rolled oats with coconut, cranberries, cherries, almonds and chocolate chips (if using) add to the batter and mix until combined. Roll into about 1-inch balls then place onto greased baking sheet. Flatten slightly with a fork. Bake about 8-10 minutes or until golden brown. Cool 2 minutes then remove to a rack to cool completely.
beat egg white and sugar until sugar is dissolved. add yolks and vanilla and beat until thick. fold in sifted dry ingredients. bake at 180 degrees for 25 minutes.
Preheat the oven to 350 degrees F. Cream the butter and 2 sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking soda, and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the chopped white chocolate. Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
Crust:. Sift flour and salt, then cut in shortening. Blend eggs, water, and lemon juice together. Sprinkle over flour mixture a little at a time and stirring lightly with a fork. Divide dough, 2/3 for lower crust and 1/3 for upper crust. Roll out lower dough to cover bottom and sides of 9x13 pan. Apple Filling:. Peel apples and cut into very thin slices. Mix all ingredients. Place onto of lower crust. Roll out top crust and place on top, crimping top and lower edges together. Slash upper crust for air escape. Bake at 450 degrees for 10 minutes, then at 375 degrees for 25 to 30 minutes. Once it is almost cool, you can make a thin vanilla icing with milk and powdered sugar, and frost the top.
Keep rice at room temperature while cooling. Do not refrigerate or it will clump together. Cut Jack cheese into short strips. Grate Mozzarella cheese. When rice is completely cooled, mix all the ingredients together. Use the lettuce to line the serving plate. Pile salad in mound. Serve at room temperature. If the weather is warm, add mayo no more then 1/2 hour ahead of serving. * If using frozen peas, make sure to drain the water before adding to salad. ** Peel the celery just like a carrot. It removes the stringy part.
Combine all ingredients in blender. Pour into saucepan bring to boil. Store in refrigerator.
Heat oven to 350°F. For Crust: Mix the cookie crumbs and butter until uniformly moistened. Press onto the bottom and 1-inch up the sides of a 9- or 10-inch springform pan; sprinkle with pecans. Bake for 6 to 8 minutes. Do not allow to brown. Remove from oven; cool. For Cheesecake Filling: Beat the cream cheese and brown sugar until creamy in large bowl of an electric mixer at medium speed. Add the pumpkin, eggs, evaporated milk, cornstarch, maple flavoring, and cinnamon; beat until well blended. Pour into the prepared crust. Bake in the oven for 55 minutes or until the edge is set. For Topping: Combine pecans, brown sugar, butter and maple flavoring. Sprinkle over the surface of cheesecake. Return the cheesecake to 350°F oven for 10 minutes or until topping is bubbly. Cool on wire rack. Chill several hours or overnight.
Preheat oven to 350. Lightly grease a 9x13" baking dish. Arrange mushroom caps hollow side up in the baking dish. In a medium size bowl, mix together minced clams, garlic, Parmesan cheese, onion, bread crumbs, egg, green onions, parsley, Italian Seasoning. and black pepper. Slowly stir in approximately 1/2 the butter, enough to make the mixture slightly moist. Generously fill the mushroom caps with the clam mixture. Drizzle with remaining butter. Bake for 20 minutes, or until lightly browned. Add Cheddar/Jack Cheese on top, and return to oven for 10 more minutes or until cheese is melted. Squeeze with fresh lemon juice before serving, if you like.
Whisk together all ingredients in a bowl until smooth. May be refrigerated up to one week.
Plump raisins by placing them in a small saucepan with 1 cup orange liqueur. Bring to boil, remove from heat, and set aside. In a skillet, melt 1/2 cup butter over medium heat. Saute the celery and onion in the butter till tender, about 10 minutes. Transfer onion and celery mix to a very large mixing bowl. Cook sausage till crumbled and evenly browned. Drain. Combine the sausage and stuffing mix with the onion and celery mixture. Stir in the raisins and liqueur, pecans, apples, dried cranberries, chicken broth, remaining 1/2 cup of orange liqueur, sage, salt, and pepper. Mixture should be totally moist. If it is not, add some melter butter. Place in casserole dish. Bake, covered, for 20 minutes or until heated through. Add baking time if prepared ahead of time.
place shrimp in large bowl mix oil, wine, seasonings, lemon juice, and worcestershire for marinade. marinate shrimp 4-6 hours (no longer than 6 hours) place shrimp in shallow baking dish in a single layer very close together dot with pats of butter sprinkle with bread crumbs bake at 475*F for 12-15 minutes sprinkle parmesan on top, return to oven until parmesan is melted serve over linguini.
Heat oil in a wok or large, deep pan. Lower the heat slightly and add the bay leaf, cloves, peppercorns and onion slices. Fry for about 5 minutes, or until the onions are golden brown, stirring occasionally. Add the diced venison, turmeric, chili powder, garam masala, coriander seeds, cinnamon stick, garlic, ginger and most of the salt, and stir-fry for about 5 minutes over a medium heat. Pour in 3 1/2 cups of water an cover the pan with a lid. Simmer over a low heat for about 35-40 minutes, or until the water has evaporated and the meat is tender. Put the lentils into a pan with the remaining 2 1/2 cups water and boil for about 12-15 minutes, or until the water has almost evaporated and the lentils are soft enough to mash. If the lentils are too thick, add up to 2/3 cup more water to loosen the mixture. When the meat is tender, stir-fry the mixture using a wooden spoon, until some free oil begins to appear on the sides of the pan. Add the cooked lentis to the venison and mix together well. Add the tomatoes, chillies and fresh coriander and serve.
In a small bowl, mix together the mayonnaise, garlic, and Tabasco; stir until blended; set aside, covered in the refrigerator. In another small bowl, combine the eggs and milk; whisk until well blended. In a big bowl, combine the flour, sugar, salt, two peppers, garlic powder, onion powder, thyme, and basil; stir to mix. Gradually whisk in the egg mixture until well blended; let the batter stand for 1 hour. In a large, heavy skillet or deep-fat fryer, heat 1 inch of oil to about 370° (but not below 350°) on a deep-fat thermometer. In batches, coat the crawfish with the batter, fry in hot oil, stirring, about 2 minutes or until golden and crisp, and drain on paper towels. Serve the popcorn hot with the garlic mayonnaise.
Toast the bread. While it is still warm, spread the Laughing Cow on both slices. Top with the avocado slices or, if you are like me, mush it up and mix it into the cheese. Top with the veggies, add seasoning if you wish, and assemble your sandwich. Enjoy :).
Whisk vinegar in a small bowl with oil, pepper and salt. Cut cheese in twenty-four 1/2 inch cubes. To assemble, slide a tomato onto a skewer, followed by a basil leaf, folded in half, and a cheese cube. Repeat with remaining skewers. Arrange on a serving platter and brush or sprinkle with vinaigrette. Cover and let sit at room temperature up to 2 hours before serving.
Grease a 9x9" pan and set aside. Preheat oven to 425 degrees (F). In small bowl, mix almond milk and vinegar. Add all dry ingredients to large bowl and stir well. Add milk & vinegar mixture, as well as oil to the dry ingredients and stir just until ingredients are mixed together. Pour mixture into baking pan. Bake for 20-25 minutes, or until toothpick inserted in center comes out clean.
Bring water and 1/4 t. salt to a boil. Add grits, stir and remove from heat. Cover and let stand 5 minutes. Add evaporated milk, ham, cheese, mustard, hot sauce and eggs and stir to mix well. Pour mixture into a greased quiche pan or deep dish pie pan. Bake at 350 for 35 minutes. Let stand for 5- 10 minutes before serving.
Heat oven to 350 degrees. Spray a 13x9-inch (3 quart) glass baking dish with nonstick cooking spray. In baking dish, mix potaoes and cheese. In large saucepan, melt butter over medium heat. Stir in flour; cook until bubbly, stirring constantly. Gradually add milk, stirring constantly. Stir in salt, onion powder, pepper and nutmeg. Cook and stir until mixture comes to a boil. Pour over potato mixture. Bake 55-65 minutes or until mixture is set and top is lightly browned.
Melt oil and butter in a large skillet over medium heat. Mix in potatoes,shiitakes, pepper, squash, and shallot. Season with garlic powder, salt, and pepper. Cook 25 minutes, stirring occasionally, until potatoes are tender.
In a large skillet over medium-high heat, melt butter. Stir in garlic. Sprinkle salmon fillets on both sides with lemon pepper seasoning. Place fish in the pan and cook on both sides for approx 3-5 minutes per side, until fish flakes when tested with a fork. Garnish with lemon wedges and serve.
Cut chicken into 1/2-inch cubes. Clean bell pepper; cut into 1-inch chunks. Quarter onions and slice thinly. In wok, heat 2 tablespoons corn oil until it begins to smoke. Add ginger, cayenne and chicken. Stir-fry until chicken is thoroughly cooked, about 3 minutes. Remove to serving dish. Add remaining corn oil; heat. Add onions and pepper; stir-fry until onion is slightly transparent. Return chicken to pan; add soy and sherry. Stir 1 minute more. Sprinkle with sesame hot oil. Serve with rice.
In a small bowl, blend sour cream, dressing, salt and pepper. In a large bowl combine spinach, orange slices, cucumber and cheese. Pour sour cream mixture over greens and toss.
Remove and discard caps from strawberries. Place ice and half of strawberries in blender or food processor. Cover and blend on high speed about 30 seconds, stopping blender occasionally to scrap sides, until almost smooth. Pour into 2 quart pitcher. Place remaining stgrawberries, powdered sugar, and lime juice in blender or food processor. Cover and blend on high speed about 30 seconds or until almost smooth. Pour mixture into pitcher; stir. Pour into glasses. Serve immediately.
Mix butter, cream cheese and coffee until creamy. Gradually add sugar & vanilla. Add 1 egg at a time. Combine flour & salt; add to mix. Pour into a bundt pan sprayed with Pam and dusted with flour or cocoa powder and bake at 300° for 90 minutes. The top (actually bottom) will still look moist. That is perfect. I let it cook to long once, and the whole cake was very dry. Better to be a bit moist with this one.
keep schnapps in a freezer till chilled pour into a shot glass squeeze chocolate syrup ( your desired chocolatey taste ) into mouth toss shot into mouth swish around or just swallow now enjoy that aftertaste of delicious peppermint pattys.
Preheat oven to 350°; butter a 13x9 inch baking pan generously. Bring a large pot of salted water to boiling over high heat; cook the macaroni until al dente (8-10 minutes); drain, then transfer to a large bowl. In a large saucepan over medium heat, melt the 2 tablespoons butter; whisk in the flour, mixing well so there are no lumps. Slowly whisk in the half-and-half; increase heat to med-high, and bring the mixture to a boil. Add in the cheeses,lower heat to medium, and whisk well to incorporate. Season with salt and pepper. Add the sauce to the macaroni; mix well to combine. Transfer mixture to the baking pan; sprinkle with bread crumbs. Bake for 20-25 minutes or until bubbly and golden.
Preheat oven to 350 degrees. Melt the butter in a large microwave-safe bowl. Add the bown and white sugars and let it cool a bit. Then add the eggs, baking powder, baking soda, salt, and vanilla. Mix in the flour and then the butterscotch chips. Add the rolled oats and mix in thoroughly. Let the dough rest, uncovered, for 10 minutes to allow the butter to solidify. You can either drop this dough by the rounded teaspoon onto a greased cookie sheet, 12 to a sheet, or roll the dough balls with your hands and place them on the cookie sheet, pushing them down a bit so they don't roll off on the way to the oven. Bake at 350 degrees for 12-15 minutes. Cool on the cookie sheet for 2 minutes and then remove them to a wire rack to cool completely.
In a medium saucepan with a lid, melt butter and cook onion over low low heat until translucent and sweet. About 30 minutes. Add chopped bacon, butternut squash and stock. Cook 30 minutes or until squash is tender. Add sage and salt and pepper to taste. Using an immersion blender, blend soup until smooth. Add cream, sour cream and cheese and heat through, stirring to melt cheese. Serve with toasted bread croutons, or crostini.
In a slow cooker, combine all ingredients but the parsley, salt and black pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Just before serving, remove bay leaves, stir in parsley and season, to taste, with salt and black pepper.
Mix together oats, milk, chopped apple, and pecans in a bowl and set aside. Mix together brown sugar, egg whites, applesauce, and vanilla in a large mixing bowl. Add flour, baking soda, salt, and apple pie spice and stir well to combine. Add oat mixture and stir well (the cookie dough will look like lumpy oatmeal). Drop batter by tablespoonfuls onto cookie sheets sprayed with non-stick spray or lined with parchment paper. Flatten each cookie slightly with a fork or spatula. Bake at 350 degrees for 12 minutes.