HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spray crockpot with non-stick cooking spray. Mix potatoes, ranch dressing mix, chicken, cream of chicken soup, sour cream, onion, and salt and pepper together. Place mixture in crockpot. Cook on low for 6 to 8 hours or high for 4 to 5 hours.
Dissolve the yeast in the warm water and let it sit until it is frothy. Then add the molasses, vegetable oil, caraway seed, salt, rye flour, shredded wheat and cocoa. Mix until smooth, then add the all-purpose flour until the dough develops a good texture. Turn it out onto a floured surface and cover. Let it rest for 10 or 15 minutes. Knead the dough until it is smooth. Now place the dough in a greased bowl and cover. Let it rise in a warm place until the dough has about doubled in size, which usually takes about an hour. Sprinkle a greased cookie sheet with cornmeal. Punch down the dough and divide in two, shaping each half into a round loaf. Put loaves onto opposite corners of the cookie sheet so they don't bake into each other. Brush the top of each loaf with some melted butter, then let them rise again until they've about doubled, another hour or so. Bake the bread in a preheated 375 degree oven for about 30 to 35 minutes, or until the loaves sound hollow when you rap them with your knuckles.
In a small pot, bring heavy cream to boil Remove from heat. Add chocolate chips. Stir, stir, stir, stir Stir it again And again Pour into fondue pot over candle or canned burner. Dip marshmallows, strawberries or pound cake into chocolate. This mixture tends to burn after about a 1/2 hour over a fondue with no temp control (candle fondue), so keep an eye on it.
Pour into a large jar and shake until combined. Add any of the following flavor combinations to the base mix. French Vanilla Creamer - 2 teaspoons vanilla extract or vanilla coffee syrup. Vanilla Bean Coffee Creamer - 2 teaspoons vanilla bean paste. Chocolate - 2-3 tablespoons chocolate syrup, (1 tsp vanilla extract, optional). Toasted Almond - 2 teaspoons almond extract. Coconut - 2 teaspoons coconut extract. Hazelnut - 2 teaspoons hazelnut extract. Chocolate Almond - 1 tablespoon cocoa powder, 1 teaspoon almond extract. Strudel - 1 tablespoon cinnamon, 1 teaspoon vanilla extract, 1 teaspoon almond extract. Vanilla Caramel - 2 tablespoons caramel ice cream topping, 2 teaspoons vanilla extract. Chocolate Raspberry - 2 teaspoons cocoa powder, 2 tablespoons raspberry syrup. Irish Cream - 2 tablespoons chocolate syrup, 1 teaspoon instant coffee (Nescafe), 1-2 teaspoons vanilla extract, 1 teaspoon almond extract. Samoa (like the Girl Scout Cookies) - 2 teaspoons coconut extract, 2 tablespoons chocolate syrup, 2 tablespoons caramel ice cream topping (you can also sub coconut milk or cream of coconut for the regular milk in the base mixture if you don't have coconut extract). Peppermint Patty - 2 tablespoons chocolate syrup, 1 teaspoon peppermint extract. Cinnamon Vanilla - 2 teaspoons cinnamon, 2 teaspoons vanilla extract. Pumpkin Spice - 3 tablespoons pureed pumpkin, 1 teaspoon pumpkin pie spice, 4 tablespoons maple syrup, 1 teaspoon vanilla extract. Honey Vanilla - 1/4 cup honey, 2 teaspoons vanilla extract. Almond Joy - 1-2 teaspoons coconut extract (see Samoa), 1 teaspoon almond extract, 2 tablespoons chocolate syrup. Sweet Cream - Use 1 3/4 cups of heavy cream instead of the milk in the base recipe, 2 teaspoons vanilla extract or the inside of a vanilla bean, scraped, 1 teaspoon almond extract. Chocolate Orange - 2 tablespoons chocolate syrup, 1-2 teaspoons orange extract. Chocolate Hazelnut - 2 tablespoons chocolate syrup, 2 teaspoons hazelnut extract. Cinnamon Cake - 2 teaspoons cinnamon, 2 teaspoons vanilla extract. Salted Caramel - 2-3 tablespoons caramel ice cream topping, 1/2 teaspoon salt. Eggnog - replace milk in base recipe with equal amount of heavy cream, 1 teaspoons vanilla extract, 2 teaspoons rum extract, 1 teaspoon ground nutmeg.
Set oven to 325 degrees. Grease a casserole dish (large enough to hold the brisket). Sprinkle the celery ribs and one sliced onion in the bottom of the casserole dish. Lay the brisket (fat side up) in a roasting pan over the onions. Sprinkle with salt and pepper. Sprinkle the remaining sliced onion and the chopped garlic (if using) over the top of brisket. Stir together the tomato paste, tomato sauce and Worcestershire sauce; pour over the brisket. Bake at 325 degrees for 1 hour. Remove from oven and cover tightly with foil; bake for 2 more hours. Add coffee, cover and bake for another 2 hours more, checking every 30 minutes for dryness. Add 1/4 cup water if necessery. Remove the brisket from the pan; let stand for 20 minutes. Cut brisket across the grain into thin slices, using a sharp knife. Strain the pan drippings, and serve with the brisket.
Soak raisins for atleast 2 hours in boiled water mixed with rum, may be done for as long as a week prior to use note: the longer you soak the raisins in the rum, the stronger the rum flavor. When ready to use, drain most of the excess moisture off. When ready to make cookies, preheat oven to 350 F, grease cookie sheets. In a large bowl combine dry ingredients, in a smaller bowl combine wet ingredients, make well in centre of dry ingredients. Mix well using a wooden spoon or hands. Fold in raisins. Roll dough into walnut sized balls, place about 2 inches apart on cookie sheet, flatten slightly by hand. Bake for 10-12 minutes, cookies should be ver light brown and chewy. Cool for a few minutes on cookies sheets before placing on wire racks to cool.
Preheat oven to 300F (a low temperature, but it works); butter and flour a bundt pan (mine is no-stick but I still butter and flour it). With mixer beat butter for a couple of minutes until white; add sugar and extracts and beat a few minutes longer (about 8-9 minutes in all); Add eggs, one at a time, beating after each addition; With mixer on low (to avoid getting flour dust all over the kitchen) add flour, baking powder and salt alternately with yoghurt; beat in ginger; this makes a very thick batter; Spoon into prepared bundt pan and bake for 75 minutes (but start checking with toothpick to see if it's done after an hour (temperatures vary from oven to oven). Variations: I often use the 'base' recipe (omitting the ginger) and 'marble some of the batter with cocoa (add a tablespoonful or so of milk and 2 heaping tablespoonfuls of cocoa to 1/3 of the batter); or make a nut cake by stirring in 1 1/2 cups of the flour-dusted, toasted nuts of your choice (a sprinkle of freshly-grated nutmeg is great in this version); our current favourite is chocolate, chocolate/chip where I add 3 tablespoonfuls of cocoa to the batter (along with a couple of tablespoonfuls of milk - or buttermilk if you have it) and then stir in 1 1/2 cups of flour-dusted chocolate chips at the end, before spooning into pan.
Wash & dry the fish fillets, season with salt & pepper then sprinkle with the juice of 1 lemon, set aside. Mix the flour, bread crumbs, & paprika together in a bowl. Peel the zucchini & slice into 1/4 inch thick rounds. Heat the olive oil in a frying pan. Coat the zucchini with the flour mixture then fry on both sides until brown. Place on a plate covered with paper towels to remove excess oil. In the same oil cook the onion until soft. Add the tomato sauce, harissa, garlic, salt & pepper. Cook, uncovered, over medium heat for 10 minutes, stirring frequently. Add the juice of the remaining lemon to the tomato sauce. While that is cooking heat 1/2 inch of canola oil in a skillet. Dip the fish fillets in the flour mixture, beaten egg, & in flour mixture again. Fry in the hot oil until the fish is done, should be flaky. Drain on paper towels. Place the fish & zucchini in a shallow serving dish & top with the sauce.
Of course, mash eggs Add mayonnaise with curry powder, salt & pepper. (eye ball the curry powder don't over do it with that spice). Mix well and add more mayo if needed. Add the onions, capers and a handful of frozen peas. Add more capers or peas if needed. Mix well and refrigerate.
Grind sesame in a blender or food processor on high for 15 seconds or until very fine. Add all the other ingredients and blend until smooth.
In large saute pan, heat olive oil and saute mushrooms for 5 minutes. Add shallots and thyme. Cook for 3 minutes longer or until moisture is gone; remove from heat and cool. In another saute pan, heat 1/4 cup olive oil. Place garlic cloves in oil and cook over medium heat until light golden brown. Cool garlic and reserve oil for later use. . In a food procesor, place garlic, black pepper, parsley and mushroom mixture. Pulse a few times to finely chop mixture, and add a little oil at a time to make mixture loose. Do not puree mixture. Add capers and adjust seasoning to taste. Serve with fresh grilled bread.
Heat half and half until very hot (not boiling), stirring often. Mix egg yolks and sugar until well blended and slightly thickened, very gradually blend in hot half and half. Add mixture to a medium sauce pan and cook over medium heat until steamy and bubbles form around edge, stirring constantly. Do not boil. Once hot, pour into a large bowl and stir in whipping cream, vanilla, and salt. Cover and chill thoroughly. Add to ice cream maker per your manufacturer's instructions, stir in crushed oreos during last stage of freezing.
Mix all ingredients well and bake in three cake pans for 30-35 minutes at 350 degrees. Let cool before icing. Icing: mix first four ingredients and cook on low heat, stirring constantly. Cook until thickened and allow to cool before icing cake. Sprinkle with coconut or pecans.
Preheat oven to 375°F In a large mixing bowl, combine with electric mixer the butter, brown sugar and orange zest. Add the pumpkin, egg yolk, and vanilla. Gradually add the flour and spices. Mix with your hands to create a soft dough. Wrap in plastic and refrigerate for 30 minutes. Divide dough into two pieces. Roll out each piece to 1/8-inch thickness on a floured surface. Cut into shapes with cookie cutters. Place on ungreased cookie sheet and bake for 10-15 minutes. Optional: Decorate with favorite frosting and candies if desired.
Preheat the oven to 375°F. In a heavy oven-proof pot, heat 2 tablespoons olive oil over medium heat. Add the shallot and cook until translucent and softened, about 4 minutes. Add the garlic and rice; season with salt and pepper. Cook, stirring, until the rice is toasted, about 3 minutes. Stir in the broth and 1 1/4 cups water. Transfer immediately to the oven and bake for 25 minutes. Meanwhile, using a food processor, finely chop the parsley, 1/2 cup Parmesan, the pine nuts and the lemon peel. Add the remaining 2 tablespoons olive oil and process until blended; Set the pesto aside. Remove the risotto from the oven and stir in the asparagus and the remaining 1/2 cup Parmesan. Continue to bake until the rice is tender, about 5 minutes. Stir in the reserved pesto and serve with extra Parmesan. Enjoy! ;).
You can boil, steam or microwave the beans and peas separately until they are just tender, then drain them. Heat a non stick pan that has been sprayed with olive oil and cook the capers, stirring them until they are lightly browned. Add the lemon juice, peas and beans and stir until vegetables are hot. Stir in the dill.
Preheat oven to 350 degrees. Beat together butter and both sugars until light and fluffy. Beat in bananas, then eggs, one at a time and beat well after each addition. Add vanilla. Sift together flour, baking powder, soda and salt and add alternately with buttermilk to mixture. Beat just until blended. Stir in chocolate chips. Divide batter evenly among 24 paper lined muffin cups. In a small bowl, combine walnuts, cinnamon and 2 T brown sugar and sprinkle over tops of cupcakes. Bake for 20 to 22 minutes or until tester comes out clean. Let cool in pan for 5 minutes, then remove to a wire rack to cool completely.
Preheat the oven to 350 degrees. Mix together the flaxseed and water until thickened. Combine flax mixture in a large bowl with sugar, applesauce, oil, and pumpkin. In a medium bowl, stir together the flour, spices, baking soda, bvaking powder, and salt. Stir the dry ingredients into the wet. Fold in the walnuts. Lightly grease lof pans. Divide tinto two regular 8 inch loaf pans or four mini loaf pans. If you'd like, sprinkle on some oats or turbinado to garnish. Bake the large loaves for about 55 minutes and the smaller loaves for about 40 minutes. Let sit for 20 minutes before removing from the pans.
Place water and three-fourths of the vegetables in the slow cooker. Reserve 1 tablespoon onion soup mix. Sprinkle remaining onion soup mix over vegetables; stir gently to coat evenly. Sprinkle and rub salt, pepper, thyme over the pot roast. Place pot roast on top of vegetables. Place remaining vegetables around pot roast; sprinkle vegetables with remaining onion soup mix. Place lid on slow cooker. Cook on low for 8 to 9 hours OR on high for 5 to 6 hours until beef is tender. Carefully remove lid to allow steam to escape. Serve food directly from slow cooker.
Preheat your grill or pan if using the stove. Combine all the herbs together in a small bowl. Divide the turkey into four, equal-sized portions. Mix 1/4 of the herb mixture into each portion or turkey, and mix well with your hands. Mix in salt and pepper if desired. Cook or grill turkey burgers, turning a few times, for about 6-7 minutes per side. Check for doneness by cutting into the center of one. If no longer pink, then they are done. Smear room-temperature goat cheese on the hot burgers. Serve with grilled sweet onions and tomatoes or on their own.
Fry garlic in olive oil in a large, deep frying pan. Add tomatoes. Gently break apart in the pan with a big spoon. Add chickpeas, salt and pepper, and chilis (if desired). Simmer on medium-low heat, stirring occasionally to evenly mingle spices with tomatoes and chickpeas. Boil water in a large pot with a lid, about a quarter full. Wash and chop pepper and kale. Add pepper to chickpeas pan. Add kale to pot of boiling water and cover with lid. Cook one minute. Remove kale from boiling water with tongs and add directly to chikpeas mixture, still in the pan. Stir everything together. Serve in pasta bowls (especially if you like the "juice" as we do!). Enjoy!
Cook the rice according to package directions(and then add about 10 minutes longer) Make sure it is soft. Drain and cool. Cook chicken breasts either in water or you can bake them. (About 15-20 minutes). I cut the chicken in to bit sizes and boil. Most pieces float when they are done. Cut sliced water chestnuts into small pieces. Drain mandarin oranges. Mix all together with mayo. Use enough mayo to cover everything. Sorry I don't remember how much mayo exactly. After refrigerating you may need to add a bit more. It soaks into the rice. Most of this recipe is to taste. How much you like of something. Refrigerate until cold or overnight. Cashews-mix in just before serving--whole cashews are the best. Put in how many you like. I usually put in 3/4 a can. The cashews are a very important part of this recipe. They add the salt and crunch to this recipe.
Combine mushrooms, onions, seasonings and peas in a large, greased baking dish. Push the chicken pieces down into the mixture. Scatter tomatoes over the top and pour wine over all. Cover and bake at 325°F for 35-45 minutes, or until the chicken is tender.
Thinly slice 6 kumquats and set aside. With the rest of the kumquats you need to slice them in half and squeeze out the juice. Your going to need 1/2 cup juice. Strain. In a 3 quart pan whisk together 1&1/4 cup sugar and cornstarch. Slowly whisk in the kumquat juice and water, blending to smooth. Cook over medium high heat stirring constantly until mixture thickens and comes to a full boil. Whisk yolks and slowly pour in 1/4 cup of the hot mixture, then whisk this into the hot mixture on the stove. Remove from heat and stir in sliced fruit and butter. Cool for 5 minutes then pour into pie plate lined with pastry. Beat whites until frothy. Gradually add remaining sugar and beat until stiff, glossy peaks hold their shape. Beat in vanilla. Pile the meringue on top of the filling, pushing it around to cover. Make decorative swirls or peaks and bake in a preheted 375 degree oven for about 7 minutes-you want the meringue golden brown. Let cool for at least 3 hours-overnight in the fridge is best.
Tie the peppercorns, cardamom seeds, bay leaf, and ginger in a piece of clean, washed cheesecloth. Put it into the bottom of a large covered casserole. Pour in the lentils and 3 cups of water. Cook, covered, in the microwave for 30 minutes, stirring occasionally. Add the onion, rice, and oil. Cook, covered, 20 minutes more in the microwave or until the rice is tender and the water is absorbed, stirring occasionally. If more water is needed before the end of the cooking period, add whatever amount is needed to get the rice tender. Remove and discard the spice bag.
In a crock pot,combine cabbage, onion, tomato juice& tomato soup. Mix well. Add kidney beans& chili seasonings. Mix again to blend well. Cover and cook on low 6-8 hours. Mix well before serving. 4-6 servings. Top each bowl with desired garnishes.
Reserve 6 berries for top of parfaits. Slice remaining berries and mix with sugar. Let stand 10 minutes. Spoon half the berries 6 parfait glasses. Add 1 scoop ice-cream to each. Add half the pineapple. Repeat the layers. Top with whipped cream and reserved berries.
Preheat oven to 375 degrees. In a large skillet over medium heat, the first seven ingredients along with 1 teaspoon of the garlic powder. Cook until meat is browned and veggies are tender. Drain and return to skillet add spaghetti sauce stir well ,turn to low and simmer for 20 minutes. While sauce is simmering, mix together eggs and cottage cheese. In a lightly greased or sprayed 11x 8 inch baking dish,add 1/3 of the sauce. Place 3 sheets of lasagna side by side,place 1/3 of cottage cheese/egg mixture over the lasagna. Top with 1/3 of the Italian cheese blend, and sprinkle 1/4 cup of the parmesan/romano over that. Mix together the remaining garlic powder and Italian seasoning, and sprinkle over the cheese. Top with 3 more of the lasagna sheets side by side, top with another 1/3 of the cottage cheese/egg mixture. Sprinkle with 1/3 more of the Italian cheese blend,spread 1/3 more of the meat mixture over the cheese. Place the last 3 of the the lasagna sheets over the meat,top with the last of the cottage cheese/ egg mixture,with a slotted spoon add remaining meat over the cottage cheese /egg layer. Top that layer with the remaining 1/3 of the Italian cheese blend, and sprinkle with the remaining 1/4 cup of parmesan/romano cheese. Cover with foil and bake for 45 minutes, remove foil and bake for another 10 minutes or until cheese is light browned and bubbly.
To make Creamy Avacado Sauce: Mix all of the ingredients together in a medium bowl (for a chunkier sauce) or place in a blender and blend until smooth. To make Tacos: Spray a grill with cooking spray and heat over medium heat. Season the fillets with lemon pepper and cook for approximately 15 minutes, turning once. Fillets should be white throughout and flaky but not overcooked. Place 1/4 lb. halibut over 3 (slightly stacked) heated tortillas. Add 1/4 cup cabbage and top with 1/4 cup creamy avocado sauce. Repeat the process for the remainder of the ingredients. Top with your favorite salsa.
Pre-heat oven tp 350 degrees. Brown hamburger meat and drain. Combine taco seasoning and water and cook down. Add cheese soup, Ro-tel and milk, combining well and heat until hot. In 9x13 casserole dish, break up tortilla chips. (I usually spray dish with cooking spray.). Pour meat sauce over the broken tortilla chips and mix. At this point, you may want to add more chips, you don't want it too "soupy". Sprinkle cheddar cheese on top. Bake for 20-25 minutes. You can top it with black olives before baking. You can also add a drained can of pinto beans (or black beans) into the soup mixture before pouring over the crushed tortilla chips.
Whisk all ingredients together. Cover and chill for at least 30 minutes. May be made up to 8 hours in advance.
FOR MACARONI AND CHEESE: In med sauce-pan slowly melt cubed cheese over med/low heat taking care not to burn the cheese. After cheese is melted, add 1 tbsp of flour and the butter, stirring till mixed through; slowly add milk to mixture. Meanwhile cook noodles according to pkg/drain. In large mixing bowl or pot used to cook noodles mix noodles and cheese till all noodles are covered. Spoon macaroni and cheese into baking dish and top with sliced American cheese. Bake at 350°F for 20-25 minutes or until top is lightly browned and bubbly. FOR TOMATO SAUCE: Best to prepare this 5-10 minutes before macaroni is done baking. Empty 16 ounce can of tomatoes into medium saucepan over medium heat. Add remaining tbsp of flour and 8 tbsp of sugar. Stir continually for 2-3 minutes. Bring just to a simmer and remove from heat. Serve over hot macaroni and cheese. Enjoy.
Directions. Cook Pasta until almost done. Remove the outer wrappers from the box of spinach. Open 1 end of each box. Microwave on full power for 3 minutes, until thawed. Drain the spinach and put into a large bowl. Add the shredded chicken, the soup, mayonnaise, sour cream, Cheddar, salt and pepper, to taste, and chicken broth. Mix well with a spatula. Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Wrap the uncooked casserole securely with plastic wrap, then with aluminum foil. Place each pan into a plastic freezer bag and seal. Place into fridge. Allow casserole to set up at least 1 hour in refrigerator. When ready to bake, remove the plastic wrap and foil. Bake covered at 350 degrees F for about 30 minutes until bubbly. Add fried onion rings to top and bake uncovered. Let sit for 10 minutes before serving.
In large pan combine cranberry juice, cider, nectar, spices, orange and lemon peel. Bring to boil, reduce heat and simmer, uncovered 20-30 minutes. Remove from heat, strain through a fine-mesh strainer lined with cheesecloth. Taste punch and sweeten accordingly. Apple Cider and Cranberry Juice vary greatly in sweetness - you may need no sugar, or you may need a little more than listed. Add rum and butter, stirring until butter melts. Or, if having a non-alcoholic alternative is desirable, hold off on adding the rum to the entire punch and add 1 to 2 tbsp of rum to each mug, then fill to the rim with hot punch.
Heat the oven to 350°F Combine all ingredients in a 1 1/2-quart ovenproof casserole dish. Bake for 20 to 25 minutes, or until mixture is hot and bubbly and the edges are golden brown.
Tear cake into bite size pieces and place in bottom of ungreased 9" x 13" pan. Dissolve gelatin in 1 cup boiling water- no cold water. Add strawberries and their juice to gelatin. Spoon evenly over cake pieces. Slice bananas on top and refrigerate while you prepare the pudding, which should be made with skim milk. Pour pudding over the bananas and top with lite whipped topping. Refrigerate 1 to 2 hours. Cut into squares to serve. Garnish with a slice of fresh strawberry, if available.
Clean the lentils with fresh cold water to avoid foaming when cooking. Mix 2 cups of lentils with the 8 cups of water and 1 tablespoon of salt. Heat on high, uncovered for approximately 30 minutes, mixing slightly every 10 minutes, removing any foam that may have come up. After the lentils turn tender and soft (not melted), make sure there is only about 2 cups of water remaining (add or remove water). Add the half cup of rice. Cook for 10 mins at medium fire. Simultaneously with the rice, fry the chopped cup of onion in the olive oil and vegetable oil until golden brown (should be about 10 minutes). After the 10 minutes pass, slowly pour the oil and onion over the lentils and rice. Lower the heat to Low, and let it lay for 10 minutes (do NOT mix). After the 10 minutes pass, add the quarter cup of vinegar and mix everything. Cover with a thick clean kitchen towel and leave covered for about 10 minutes. After the 15 minutes pass, you should have a thick pilaf of lentils and rice, with onions showing up here and there.