HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil potatoes in salted water until half-cooked - about 5 minutes. Drain and set aside. Melt the ghee in frying pan. Add mustard seeds and curry leaves. Cook until sizzling. Add onion, garlic and chili. Cook gently over low heat until onion is soft and slightly browned. Add potatoes and ground cumin. Mix well. Fry until potatoes are lightly browned - about 5 minutes. Season with salt. Add cumin seeds and cilantro. Serve immediately.
In saucepan, saute garlic in butter until transparent. Add olive oil and flour making a paste. Cook, stirring, until golden brown. Add chicken broth a little at a time, and then add lemon juice. Stir over medium heat until thickened. Add capers with juice. Serve over chicken or pork.
Do not pare cucumbers. Slice thin. Add onions, peppers, garlic, and salt. Cover with cracked ice. Mix thoroghly. Combine remaining ingredients. Pour over cucumbers. Heat just to a boil. Seal in a hot sterlized jars.
Cook, cool, and finely chop eggs. Combine the rest of the ingredients. Chill till it is time to make the sandwiches. Make sure you cut the crusts off if it is for a tea party and cut into fancy shapes or triangles.
Creamy Onion Dressing: conbine these ingredients; mix well and chill for an hour. Makes approximately 1 1/4 cups.). For each sandwich, spread bread slice with miracle whip, you can put a thin layer or a thick layer your choice. Cover with as much or little of spinach, cheese, tomato, avacado, creamy onion dressing and alfalfa sprouts. (the above measurements were guesses as the cookbook didn't give solid measurements.). You can eat open faced, or put another slice of bread. Either way, enjoy! (not sure how many servings, this was just for one sandwich so it depends on how much of the ingredients you have left over that will determine if you can make several more.).
Cook hot dogs in boiling water until done. Preheat oven to 350°. Spray a 9 x 13 baking pan with non stick spray. Spread butter on both sides of each piece of bread. Put a slice of cheese on one side of bread. Place a hot dog in the middle. Fold up the sides. Pin with a toothpick. Then lay hot dog sandwiches side by side in the baking pan. Bake until bread is toasted brown and cheese is melted. Watch carefully so they don't burn.
First make the potato puree. Peel and boil potatoes, drain and dry them, then beat them to a puree with the milk and butter. Put scallops in a pan with the sliced shallot or onion, salt, peppercorns, and bayleaf. Pour on the water, add the lemon juice and poach gently for 5 minutes. (Do not let the scallops boil because this toughens them.) Scald and skin the tomatoes, cut into four, remove seeds, cut flesh in four again. Melt the butter in a pan, remove from heat, and stir in the flour. Blend in the liquid strained from the scallops. Stir over a gentle heat until liquid starts to thicken; add the creamy milk and bring to the boil. Simmer for 2 or 3 minutes, taste for seasoning. Add prepared tomatoes and parsley. Slice or quarter the scallops and put into 4 to 6 buttered deep scallop shells; spoon the sauce over. Pipe potato puree around each shell, sprinkle lightly with brown breadcrumbs and a few tiny shavings of extra butter. If you prepare dish early in the day, put it in a hot oven 400 degrees Fahrenheit for 10 to 15 minutes to heat through. If freshly cooked and scallops, potatoes and sauce are hot, put under the grill to glaze and brown the potatoes.
Preheat oven to 425*F. Coat the bottom and sides of a 9" glass pie dish with olive oil and cooking spray. Scatter the breadcrumbs over the bottom of the dish. Bring 4 cups of salted water to a boil in a large pot. Add the leeks; boil 3 minutes. Remove pot from heat and add the greens. Let stand 30-40 seconds, or until greens are wilted. Drain, rinse with cold water and drain again, squeezing out the excess water with your hands. Set aside. Whisk egg whites until frothy. Whisk in eggs, then milk and nutmeg; season with salt and pepper., if using. Whisk in tarragon and basil. Sprinkle the leeks and greens over the breadcrumbs in the prepared pie dish. Dot cheese on top. Pour egg mixture into pie pan. Bake 20-25 minutes, until golden brown on top. Cool 5 minutes before slicing and serving. Enjoy!
Preheat oven to 325 degrees. Line cookie sheet with parchment paper or grease lightly. Cream butter with sugar until light and fluffy. Add eggs and cream; mix well. Add baking soda and vanilla; mix well. Add flour; mix well. Dough may be crumbly. Form by hand into 2-inch balls, place on cookie sheet and flatten. Bake until very firm and brown, about 35 minutes. Check cookies frequently in the last few minutes to be sure they don't burn. As long as they feel at all soft in the middle, they need more baking time. Cool and store in airtight container. The writer of the food article had this note: They're done when they no longer give at all when pressed in the center. If they're the least bit soft, leave them in the oven. I actually took mine out a little too early - I was afraid they were getting too brown - and although they were hard, they weren't rock hard. I consider this a plus, but if you really want that tooth-breaking goodness, push the envelope and bake 'em 'til they're solid.
Preheat oven to 350°F. Chop strawberries into small pieces. Pour into the bottom of a loaf pan that has been sprayed with cooking spray. Sift cinnamon and cake mix together. Pour evenly over strawberry layer. Cut margarine into thin pieces, placing them at intervals over the cake mix layer. Try to cover as much area as you can. Spray top with cooking spray. Bake for about 35 minutes.
Combine mayonnaise and seasonings in a medium sized pot or pan. Gradually add milk stirring, after each addition until smooth. Add cheese and cook over low heat until cheese is melted. Pour 2 Tbsp of the sauce into each of 4 individual greased custard cups or small sized ramekins. Break 2 eggs into each dish. Top with remaining sauce. Place in 9 X 13 casserole dish and add boiling water to the casserole dish to about 1/3 to 1/2 full. Bake 15 minutes or until eggs are of desired consistency.
Wash dandelion blossoms in salted water (about 3 tablespoons in 1 gallon of water) rinse throughly and pat semi-dry on a towel. Mix flour, salt and pepper in large zip-lock bag; add dandelion blossoms and shake until coated. Fry in hot oil until browned. Drain on paper towels and salt to taste. Don't forget you can use the dandelion leaves in a salad.
In large microwavable bowl, mix cereal, pretzels and crackers. In small microwavable bowl, microwave butter uncovered on High about 30 seconds or until melted. Pour over cereal mixture; stir until evenly coated. Stir in dressing mix and cheese until evenly coated. Microwave uncovered on High 3 minutes, stirring each minute. Spread on waxed paper or foil to cool. Store in airtight container. High Altitude (3500-6500 ft): No change.
Lay chicken in bottom of 8 x 8 inch baking pan. Heat vegetables and cream of chicken soup in microwave until vegetables are warm. Spread vegetable mixture on top of chicken. Combine bisquick, butter, mayonnasie, and chicken broth. Stir just until combined. Pour over chicken and spread to evenly distribute. Bake at 350 till the topping is golden brown.
Combine all the ingredients in a drink shaker and shake vigorously. Strain into a martini glass, and garnish with the lemon twist.
Boil the noodles until soft, and then drain them. drain the peas and tuna. Add all the other ingredients except cheese to the noodles. Stir together all the ingredients. Add the slices of cheese to the top of casserole, and heat on medium to low. Should be ready when all the cheese is melted to the way you want and the rest of the casserole is warm. About 20 minutes.
Set a large skillet over medium-high heat with the oil. Once hot, add the shallot and garlic and cook, stirring often, until softened and just beginning to brown, about 3 minutes. Add the chopped spinach, a handful at a time, stirring until wilted through. Continue adding and stirring until all the spinach has been used. Cook until wilted and bright green, about 2 minutes longer. Transfer the mixture a large mixing bowl and while it is still hot, add the cream cheese, stirring to allow the cream cheese to soften and melt. Let cool 5 minutes, and then add the mayonnaise, salt, and black pepper. Cut the egg in half, lengthwise, and remove the yolks into the bowl with the spinach mixture. Using a fork, mash the yolks into the spinach mixture, making it as smooth as possible. Transfer to a piping bag, or a large plastic food storage bag with the end snipped off, and pipe out the filling into the center of each egg. Top with feta and serve.
Preheat the oven to 375°F. In a large soup pot, bring the meat, bones, and water to a boil over high heat, periodically skimming off the foam as it rises to the top. Add the remaining stock ingredients and reduce the heat to low. Simmer, partially covered, until the meat is tender, at least 45 minutes. Meanwhile, wash and dry the beets and wrap each one separately in aluminum foil. Bake the beets until tender, 1 1/4 hours. Allow the beets to cool until manageable, then stem and peel them and cut into julienne strips or fine dice. When the stock is ready, remove the beef, ham bone, and marrow bones, and set all but the marrow bones aside. Strain the stock through a fine sieve into a clean pot and discard all the solids. Bring the stock to a boil, add the potatoes and tomatoes, and season with salt. Reduce the heat and simmer until the potatoes are almost tender, about 10 minutes. While the vegetables are cooking, heat the oil in a large skillet over medium heat. Add the onion, carrot, and green pepper, and saute over medium heat until the onion and green pepper are slightly softened, 5 minutes. Stir in the cabbage and continue to saute the vegetables, stirring occasionally, until the cabbage is softened, 10 minutes more. Add the vegetables to the soup. Sprinkle the beets with 1/4 cup lemon juice and add them to the soup. Stir the soup and simmer, uncovered, for 5 to 7 minutes. Add the tomatoes, tomato paste, and prunes. Season to taste with sugar, pepper, and additional lemon juice and salt, if desired. Simmer for another 7 minutes. Cut the beef into bite-sized pieces and scrape all the meat off the ham bone. Add both meats to the soup. Remove the borscht from the heat and sprinkle with the minced garlic, bacon (if desired), and 3 tablespoons each of parsley and dill. Let stand for at least 15 minutes before serving. Serve garnished with additional chopped fresh herbs and pass the sour cream.
Measure 3 tbsp sugar into an 8 inch layer cake pan. Place over heat and stir constantly until the sugar melts and turns a dark caramel color. Let it cool until the caramel hardens. Preheat the oven to 325 degrees. Put 3 ounces of blanched almonds in a blender. Blend on high speed for 3 seconds. Leave the nuts in the blender container. Add 1 1/3 cups condensed milk, 3/4 cup cream, 3 whole eggs and 3 egg yolks. Stir to mix, then blend on high speed for 8 to 10 seconds. Empty into the caramelized pan, set pan in a larger pan containing about 1/2 inch hot water, and bake for 45 minutes, or until set at 325 degrees. Cool and place in the refrigerator. Do not remove from the pan until the following day. Invert the flan onto a chilled platter -- it should slip out easily.
Line a baking sheet with parchment paper and spray with nonstick cooking spray. In a medium saucepan over medium high heat, stir to combine the water, light corn syrup and sugar. Attach a candy thermometer to the pan, bring mixture to a boil, reduce to a simmer and cook until thermometer reads 290 degrees F. Remove saucepan from heat and let cool until the bubbling has stopped. Carefully add the food coloring and whisk until completely combined. Pour the candy in a layer onto the prepared baking sheet and shake the pan gently so that the candy is in an even thin layer. Let cool completely at room temperature until hardened, about 3-4 hours and up to overnight. Use a towel to protect your hands and break the candy into different sizes pieces, about 1-2 inches. Dip the tip of a small brush into the lemon extract, then coat in gold dust. Brush onto edges to accent the candy with gold dust.
Saute meat cubes in shortening until brown on all sides. Add pepper, paprika, bay leaf, salt, beef broth, red wine, onion, and carrots. Cover and simmer until meat is tender, about 2 hours. Add whole onions and potatoes; cover and simmer for an additional 15 minutes, or until the vegetables are barely tender. Mix butter and flour into a paste. Drop into simmering stew. Cook, stirring, until stew bubbles and thickens. Serve with rice or polenta.
Position rack in center of oven; preheat to 375°F Rub oil over potatoes. Place directly on oven rack; bake until very tender, about 45 minutes. Transfer to rack; cool 10 minutes. Using oven mitts, grasp 1 potato in hand; cut potatoes in half. Using spoon, scoop out potato, leaving 1/4-inch-thick shell. Repeat with remaining potatoes. Transfer potato flesh to large bowl. Place potato shells back on baking sheet and return hot oven while preparing filling so they will give a nice crispy shell. Mash potatoes until smooth. Mix in cheese, then Buttermilk, butter, and chives, Fresh rosemary and Beacon Bits if desired, season with salt and pepper to taste. Spoon about 3/4 of potato mixture into shells, dividing evenly. Transfer remaining potato filling to pastry bag fitted with large decorative tip. Pipe filling atop potatoes; place potatoes on baking sheet. Position rack in center of oven and preheat to 375°F. Bake potatoes until filling is heated through and tops brown, about 20 minutes.
Mix together the mayonnaise, chili-garlic sauce and lemon juice in a small bowl. Cover and refrigerate to chill. Heat a straight-sided 10-inch heavy-bottomed skillet over medium-high heat. Add the canola oil and heat until glossy. Add the celery, jalapenos, onions and bell peppers and cook until softened, about 3 minutes. Transfer the vegetables to a large bowl and let cool to room temperature, 10 to 12 minutes. Wipe out the skillet and set aside. Add the crabmeat, 1 1/2 cups of the breadcrumbs, the egg and 1/2 cup of the chili mayonnaise to the cooled vegetables. Sprinkle with salt and black pepper and stir to combine. Place the remaining 2 1/2 cups breadcrumbs in a shallow bowl and set aside. Shape the crab mixture into bite-size (about 1 1/2 tablespoons) croquettes, 25 to 30 total. Dredge each croquette in the breadcrumbs, turning to coat. Arrange the croquettes on a parchment-lined baking sheet, cover and refrigerate for at least 1 hour and up to 8 hours. Heat 1/4 inch canola oil in the same heavy-bottomed skillet over medium-high heat. Working in batches, cook the croquettes until golden brown and cooked through, turning once, 2 to 3 minutes. Transfer to a serving platter and sprinkle with salt and black pepper. Serve with the remaining chili mayonnaise.
Spread pizza sauce over the surface of the crust, leaving a 1/4 inch border. Sprinkle with garlic slices and capers. Spoon clams evenly over top. Sprinkle with freshly ground black pepper. Bake according to the directions for your chosen crust. Pass cheese at table for those who prefer it.
Bake the wieners in a baking dish at 350° for 30 minutes, then slice into bite-size pieces. In an oven proof skillet, saute the onion in the butter until translucent, then add remaining ingredients. Bring to a boil, then simmer, uncovered for 30 minutes. Add the cooked wieners and put in the oven covered for 30-40 minutes at 325°.
Combine flour, cornmeal, chili powder, salt and pepper. Set aside. Heat oil in cast iron skillet until it reaches 350° or flour bubbles immediately upon being sprinkled in it. Dredge oysters in flour mixture, shake off excess flour and fry in oil until golden brown, about 2 minutes. Transfer to paper towels.
Open the tube of biscuits. Take two at a time and roll them out fairly thin on a cookie sheet. (No need for extra flour.) Place a slice of ham in the center and add some shredded cheese. Roll up the biscuit and dip the rolled biscuit in the shredded cheese. Place the roll cheese side up and bake until browned slightly, about 10 to 12 minutes. I used an insulated cookie sheet, so I didn't have to worry about the bottoms burning. Serve alone or with a side of deli or regular mustard. 2 cans of biscuits make 10 roll ups (10 biscuits per can). Adjust according to the size of your family. A smaller version of this could also be used for appetizers using only one biscuit per roll up. You can also use this idea with other fillings, such as: Chicken and broccoli with Swiss cheese. Hot dogs or polish sausages and sliced cheese (pigs in a blanket). Ground beef and spaghetti sauce with mozzarella cheese sprinkled with parmesan cheese & garlic powder (rolled calzones). Corned beef, roast beef or ground beef, sauerkraut and Swiss cheese. Roast beef, smoked cheese and deli mustard. Scrambled eggs and cheese. The possibilities are endless. Also consider filling them with butter and rolling them in cinnamon sugar for a simple treat in the morning with coffee or a snack for the kids.
Cut 1-inch slice crosswise from top of the cake and set aside for now. Using a sharp knife, cut around cake 1 inch from center hole and 1 inch from outer edge, leaving cake walls 1 inch thick. Remove cake from center, leaving 1 inch base on bottom of cake; reserve the pieces of cake. In a large mixing bowl, beat the cream cheese until fluffy. Gradually add condense milk. Beat mixture until smooth. Stir in the lemon juice and coloring, mixing well. Fold in the whipped cream. Reserve two-thirds of the mixture and refrigerate for now. Blend in berries and torn cake pieces (except top) into remaining one-third of mixture. Fill cake tunnel and replace the top of cake. Frost with whipped cream mixture and garnish with strawberries, if you like. Chill cake for 3 hours, or until set.
Cook fettuccine according to directions on package. Drain. In a blender or food processor combine lemon juice, garlic, salt and olive oil. Blend. Add avocados and basil and blend until smooth. Toss with hot pasta. Add salt and pepper to taste.
Preheat oven to 325 degrees. Heat chocolate chips and oil in a small saucepan over low heat, mixing occasionally until chips are melted. Remove from heat and set aside. Mix egg whites (or egg replacers and water), sugar and vanilla in a large bowl until smooth. Mix in cooled chocolate, stir until very smooth. Stir in flour and baking powder until smooth. Stir in chocolate chips if using. Place in a 8 or 9 inch round or square pan, sprayed with cooking spray. Cook about 20-25 minutes or until brownie springs back when touched. Let cool and cut in wedges or squares.
Combine all sauce ingredients in saucepan; bring to a boil. Cook for 1 minute. Set aside and cool to lukewarm. Sift together the flour, baking powder, cinnamon, salt, and sugar. Add butter, milk, and vanilla. Beat for 2 minutes at medium speed of electric mixer. Add egg and beat 1 minute longer. Fold in peaches, reserving 8 slices for topping later. Pour batter into unbaked pie shell. Spoon cooled caramel sauce over top of batter. Bake at 350° for 50 to 60 minutes, or until set. 10 minutes before the pie is done, quickly arrange reserved peach slices over the top and finish baking. Serve peach pie warm.
Rub the spices on all sides of the meat and brown. You may add oil, if necessary. Add onions, brown sugar, bay leaves, vinegar. Add water to cover the meat. Place veggies on top. Cook overnight on low in the crockpot.
Combine 2 sticks of butter, half of the bunch of sage, pepper and a pinch of sea salt in a bowl set aside. In a sauce pan saute' the chopped onion in half of the sage butter until golden. Mix onion, sage butter with the loaf of corn bread that has been torn and broken apart into large crumbs. Mix in 1 beaten egg, 1/2 cup cream and chicken broth to moisten. Season with pepper and salt. Set Aside! Rinse the Turkey off inside and out, pat dry. Sprinkle the turkey inside and out with salt and pepper. Very carefully run your fingers under the skin, starting at the breast and working your way to the back of the turkey. With the rest of the sage butter smear it under the skin all over the turkey. Stuff the turkey and roast at 350 for 30 minutes. Add 1 cup chicken broth to the pan. Mix 1/2 cup maple syrup with 2 tablespoons of hot water. Baste the turkey with the syrup every 30 minutes for 1 1/2 hours. Cover the turkey with the 8 bacon strips starting across the breast and work your way back. Roast until the thigh meat reaches 175 this should take about 1 to 1 1/2 hours longer.
For dried chickpeas: Soak the chickpeas overnight in water. Drain, and place chickpeas in a pot and add fresh water to cover by at least one inch, gently rub the chickpeas against each other with your hands. Bring the chickpeas to a boil with a pinch of salt, skim the surface, then lower the heat and simmer until the chickpeas are tender, about 1 1/2 hours. For canned chickpeas: Rinse the chickpeas, then place in a saucepan with water to cover by one inch. Put your hands in the pot and gently rub the chickpeas against each other. Place saucepan on the stove and bring to a boil and simmer until chickpeas are very soft: test a chickpea by squeezing it between your fingers, it should smush easily, this could take between 5 and 20 minutes. Remove from the heat, skim off any chickpea skins that have floated to the surface and discard them. Place the garlic and salt in a food processor and pulse to chop. Add the tahini and lemon juice and process until the mixture is slightly whitened and contracted. Use a slotted spoon to transfer the chickpeas to the processor (don't discard the cooking liquid) and process until very smooth. Thin the hummus to the desired consistency with the reserved cooking liquid. Taste and adjust seasoning with lemon juice and salt. To serve: spread hummus in a shallow bowl, drizzle with olive oil and sprinkle with spices if desired. Traditional accompaniments include pita bread, pickles, fresh mint, and hot tea.
Place all ingredients in bread machine in the order recommended by the manufacturer. Select the dough cycle and start. Check the consistency after 10 minutes or so, and add flour or water, as needed. At end of cycle, remove from pan, shape as desired and place on parchment paper or on cornmeal sprinkled baking sheet. Let rise until almost doubled. Slash and place in 400 deg. oven for 35 to 40 minutes. Note: Feel free to substitute any combination of seeds or grains you find appealing. Substitute whole wheat if you have no rye flour. I'm sure this can also be baked in the machine, if you so wish.
Heat oil in wok and add the vegtables. Stir and cook 3 minutes. Add the remaining ingredients and continue stirring for 2-3 minutes longer or until slightly thickened.
Preheat oven to 375°F. In a medium bowl, stir together the breadcrumbs and milk; set aside. In a large bowl, stir together the herbs, eggs, mustard, Worcestershire, salt, paprika, black pepper, cayenne pepper and the breadcrumb/milk mixture. Add the ground beef, pork and veal and gently combine all the ingredients, taking care to not overwork the meat. Transfer the mixture to a meatloaf or loaf pan. Spread the ketchup over the top of the meatloaf. Bake until an instant-read thermometer inserted into the center of the meat loaf registers 160 F, about 60 to 70 minutes.
Makes 1 1/2 pound loaf Add all ingredients to bread pan in order given. This recipe was created using the"Basic Bread" setting.
Finely shred the brussels sprouts after thoroughly washing. In a saute pan, heat olive oil. Add shallots and crushed red peppers and saute about 2 minutes, add garlic and saute until golden. Add brussels sprouts, salt and pepper and saute on medium-low for about 4-5 minutes.