HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add celery, carrots, onions, and garlic to an 8 or 12 quart stock pot. Saute for about 20 minutes. Add 64 oz of broth and bring to a boil. Simmer until the vegetables are tender. In a separate pot, cook the pasta as instructed on the box. Drain and set aside. Add the crushed bullion cubes. If you add them whole, they will not dissolve. Add the spinach and meatballs. Simmer until the spinach is cooked down and soft. Add the cooked ditalini. Add additional broth to your liking. Simmer for 20 minutes and serve.
Melt butter in a big heavy saucepan and fry onion for a few minutes, then add carrots and green pepper and fry until softened. Add 2 cups water, the potatoes and the lentils, season with salt and pepper and simmer for about 30 minutes, until potatoes and lentils are cooked. Mix the flour with a little of the milk and gradually blend in the rest of the milk. Stir well into the soup until it thickens. Simmer for 5 minutes then stir in 3/4 of the cheese. Pour into a serving dish and sprinkle with remaining cheese. Garnish with croutons if using.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch round pans. Sift together the flour, baking powder and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in 1/3 of the flour mixture, then 1/2 the milk, then 1/2 the remaining flour mixture, then the rest of the milk, and then finally the rest of the flour mixture. Mix until thoroughly combined but do not overmix. Overmixing can cause the gluten in the flour to overdevelop leading to a cake that rises too high and overflows the pan. If that does happen you can just trim away the edge though. Pour batter into prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick comes out clean when inserted in the center of the cake. Do not overbake. Cool 15 minutes before turning out onto cooling racks.
Sour the whole milk with lemon juice. Discard all the water (whey) and put solids (curds) in cheese cloth and press it with heavy weight. After 1/2 hour take out the weight and knead the chenna very properly. Make small balls of the size of dime. TO MAKE SUGAR SYRUP. In a sauce pan boil 3 cups of water and sugar together. when it starts to boil, drop in the chenna balls. On medium heat cover the pan and let it simmer for 1/2 an hour. If you have Indian style pressure cooker keep the lid closed with whistle on for 15 minutes on a VERY LOW HEAT(extremely important). switch off the heat.Frequently stir it so that the chenna balls don't stick to each other. In another pan boil heavy cream, 2 cups of whole milk and saffron strands. Add 5 tablespoon of sugar. Keep simmering for 20 minutes until the milk becomes thickened, taking care not to scorch. Now take out the chenna balls from the sugar syrup. While the whipping cream and whole milk is still simmering, drop in the chenna balls in it and simmer for another 15 minutes on low heat. switch off the heat. place the milk rasamalai in a bowl, sprinkle cardamom powder and almond flakes and refrigerate. Serve cold.
Brown meat in pan with onion. Mix in chili powder, tomato paste and milk. Add salt & pepper to taste. Simmer ten minutes, or until hot all the way through. Spoon on buns and serve.
Place the couscous & salt in lrg bowl. Add enough boiling water to cover it by 1/4-inch. Cover tightly w/cling-film & allow to stand for 8-10 minutes. Meanwhile, place the carrots, bell pepper & beans in a saucepan w/enough water to just cover. Bring to a boil & cook for 8-10 min until just tender. Meanwhile, mix together all dressing ingredients in a sml bowl. Drain the cooked vegetables well & add to the cooked couscous, mixing well w/a fork. Add onions, raisins & almonds. Then pour in the dressing & toss well. Chill for at least 1 hr before serving. NOTE: I can look into my creative cooking future & foresee that I may eventually play w/the flavor profile of this recipe. Using the salad dressing as the flavor mechanism would allow for different fruit flavors & even a sweet version that adds sugar or honey to the mix. Feel free to use your own imagination.
Mix the jell-o packet thoroughly with the cottage cheese. Fold the whipped cream into the cottage cheese mixture. Fold in the crushed strawberries. Chill for one hour.
Wash and clean the potatoes. Rub them down with olive oil. Slice each potato down the center, but do not cut it all the way open, but go deep. Place 2 slices of bacon inside. Place several slices of onion. Season to your likings with salt, pepper,& garlic powder. Drizzle inside with olive oil. Close tight (you can use toothpicks if needed). Roll tight in foil so to keep potatoes closed, then twist sides of foil inches. Bake at 400°F in oven or on BBQ grill until they are tender. When done, remove bacon and serve with butter, sour cream, and fresh chives!
Cut lemon in cubes and remove seeds (Do not peel!). Cut margarine in small pieces. Place all ingredients in blender and blend thoroughly (about 2 minutes). Pour into unbaked 9-inch pie shell. Bake at 325 degrees for 25 minutes. Delicious with or without whipped cream.
Cover an 8 by 8in pan in wax paper. Melt the 2 pkgs chocolate together in a microwave safe bowl in the microwave for about 40 seconds (depending on microwave, I have a 1200watt microwave, the more watts, the less time it will take) take out and stir. Place in microwave for another 30 seconds, stir and repeat this until chocolate is fully melted. Just make sure you watch it so you DON'T BURN the chocolate. Stir in peanut butter. Stir in rice crispy's. Pour into pan and let set. (I like to put it in the freezer for about 10 min). Cut into small bite size pieces.
Place ribs in slow cooker. Combine remaining ingredients in a bowl and pour over ribs. Cover and cook an low for at least 4 hours or until meat is tender, but not overcooked.
Preheat oven to 300 degrees. Grease one or two cookie sheets. Cream butter. Beat in honey; gradually mix in flour and salt, then vanilla. Add pecans. Wrap dough in plastic wrap and chill for 1 hour. Form balls by hand, the size of quarters. Place 2 inches apart on the prepared cookie sheets. Bake for 35 to 40 minutes. Remove from oven; as soon as cool enough to touch, roll in confectioner's sugar. Allow to cool and roll again in sugar.
Melt the butter in a heavy based saucepan. Stir well. Add in the ground almonds, sugar and cream . Stir well. Reduce heat and stir constantly for 10-12 minutes, scraping the base of the saucepan. Increase the heat until the mixture turns a little darker in colour. Transfer the almond mixture to a large, shallow serving dish and smooth the top with the back of a spoon. You want the mixture to be around 1/4 inch thick as a minimum. Decorate the top of the dessert with the chopped almonds and pistachio nuts. Leave to set for 1 hour and then cut into diamond shapes and serve cold.
Whisk together sour cream and brown sugar until sugar is dissolved. Add cinnamon, ginger, nutmeg, lemon juice and a pinch of salt and whisk mixture until it is combined well. Serve as a dip for fresh fruit.
Place chicken in 9x13 pan. Season each piece and top with butter pats. Bake at 350 degrees for 35 minutes. Remove chicken from pan. Pour drippings into a small mixing bowl and add soup and sour cream, stirring well. Replace chicken in pan and pour gravy mixture over it. Bake for 20 minutes. Top with onion rings and bake for 5 more minutes. Serve with wild rice. Note: If you like more gravy, like we do, double the butter, soup, and sour cream.
Line a 12 cup metal bowl with plastic wrap. Line inside of bowl with sliced swiss rolls, allowing them to overlap if necessary. Reserve the remaining slices for the top. Fill with 2 cups of softened ice cream, spreading ice cream slightly up the sides of the bowl. Cover with 1/4 of the caramel syrup. Continue layering ice cream and alternating syrups, ending with ice cream. Place remaining swiss roll slices on top. Cover with plastic wrap and freeze until firm, about 3 hours. To serve, invert onto serving dish, remove plastic wrap and garnish with additional sundae syrups.
Use a 6-quart slow cooker. Put the sliced kielbasa into the slow cooker. Top with the onion and all the beans. Add the pineapple chunks and shredded apple. Stir in the ketchup and molasses. Cover and cook on LOW for 8-9 hours. Serve with shredded cheddar cheese, if desired.
Preheat the oven to 350 degrees. Grease a 9x5 loaf pan. Combine the flour, baking powder, salt, and sugar. Add in the butter and mix with a hand mixer. Mix in the ricotta cheese, cream cheese, and eggs. Mix in the lemon juice, vanilla extract, and almond extract. Pour batter in the loaf pan. Bake for around 50 minutes.
Preheat oven to 350 degrees. Mix all ingredients together, dough will be thick. Using your hands, form into small balls (the size of a radish), and roll in sugar. Place on greased cookie sheet, making sure cookies do not touch each other. Bake at 350 degrees for 12 minutes.
Use a vegetable peeler or mandoline to thinly shave the zucchini lengthwise. In a large bowl, toss together the zucchini, mint, pecorino Romano, fennel, lemon juice and olive oil. Season with salt and black pepper. Add more lemon juice or olive oil to taste.
Preheat oven to 325°F. Shake flour in oven cooking bag; place in 13x9x2-inch baking pan. Add salsa and garlic. Squeeze cooking bag to blend in flour. Place roast in oven bag; turn oven bag to coat roast with salsa. Arrange potatoes, carrots, onion and pepper in cooking bag around roast. Close cooking bag with nylon tie; cut six 1/2-inch slits in top. Bake 2 to 2 1/2 hours until roast is tender and meat thermometer reads 145°F Let stand in oven bag 5 minutes before slicing.
To prepare vinaigrette, combine first 6 ingredients in a small bowl, stirring with a whisk. Set aside. To prepare the salad, cook the parsnip and carrot in 6 cups boiling water for 1 minute or until tender; remove vegetables with a slotted spoon. Add lentils; bring to a boil. Reduce heat, and simmer for 15 minutes or until tender; drain in a colander. Cool. Combine parsnip, carrot, lentils, celery, onions, and parsley in a bowl; stir in vinaigrette. Marinate at room temperature for at least 20 minutes.
In a large saucepan, combine all ingredients except chives. Place over high heat & bring to a rolling boil. Cover & reduce heat to medium. Continue cooking for 45 minutes. Remove from heat & strain out the vegetables. Place a few of the chopped mushrooms from the strained vegetables in the bottom of each soup bowl & pour strained broth over them. Sprinkle soup with chives & serve.
Boil potatoes in lightly salted water until almost done. Drain, peel. and dice. Place in a buttered baking dish. Combine flour and butter in a saucepan over a low heat. Mix into a roux. Slowly add cream, stirring constantly. Simmer until thickened. Season with salt and pepper. Pour over potatoes, toss to coat. Cover with cheddar cheese and sprinkle with bread crumbs. Bake at 400 degrees F. (205 degrees C.) until cheese is golden brown.
Mix soup, milk, onion powder, black pepper, asparagus, ham, pasta and 1/2 cup cheese in 2-qt. shallow baking dish. Bake at 400°F 25 minute or until hot. Stir. Sprinkle with remaining cheese. Bake 5 minute or until cheese is melted.
Preheat oven to 350 degrees. On a foil lined baking sheet arrange the eight strips of bacon in a single layer. Squeeze a thin ribbon of Sriracha down the center of each strip of bacon. Use a pastry brush to spread and coat the entire top surface of the bacon with the hot sauce. Sprinkle the top of each piece of bacon with a generous portion of brown sugar (don't skimp). Place in the oven and cook to your desired bacon doneness, about 20 to 25 minutes. The crispier, the better. Place on paper napkins to drain.
Place a large pot or Dutch oven over medium-high heat, and add the olive oil. Once the oil is hot, add the sliced sausage in, and allow it to caramelize and brown for a few minutes; once well browned, remove the sausage from the pot, and set it aside. Add the chicken pieces into the pot along with a sprinkle or two of salt and pepper, and allow them to brown in the oil/sausage drippings for about 2-3 minutes; remove the chicken pieces from the pot, and set aside. Add in the diced celery, onion and bell pepper, and caramelize it for about 2-3 minutes in the oil, then add in the bay leaves, the Creole seasoning, the cayenne pepper, 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, and stir to combine. Add in the garlic and stir, and once it becomes aromatic, add in the tomato paste, and cook for about 1 minute to richen the tomato flavor. Add in the sliced fresh or frozen okra, the diced tomatoes with juice, the hot chicken stock, and the browned sausage and chicken, and stir to combine, and allow the stew to simmer gently on low/medium-low, uncovered, for 20 minutes. Now, add in the shrimp (you can season it with a sprinkle of salt/pepper if you wish), and simmer for only 2 minutes more as to not overcook the shrimp. Finish by stirring in the chopped parsley and cilantro, and serve over the Fragrant Garlic Rice, with file powder, some additional spice/heat options like hot sauce, red pepper flakes or cayenne pepper, if desired. Fragrant Garlic Rice: 1 tablespoon olive oil. 2 large cloves garlic, pressed through garlic press. 2 cups jasmine rice. 1 teaspoon sea salt. 1/4 teaspoon cracked black pepper. 3 cups water. Place a medium pot over medium-high heat, and add in the olive oil; once hot, add in the pressed garlic, and stir to combine; once the garlic becomes fragrant, add in the rice, the salt and the pepper and stir, and allow the rice to "toast" in the garlic oil for about 2 minutes. Add in the water, stir, and simmer the rice, covered, for about 20 minutes, or until tender; turn off the heat, and after 5 minutes, fluff with fork and serve.
Preheat the oven to 400; grease an 8x8x2" baking pan (or spray well with non-stick spray). In a small bowl, stir together the coconut, nuts, 1/4 cup sugar and 1 tablespoon of the butter; set aside. In another bowl, mix the baking mix, 1/4 cup sugar, the remaining butter, the egg and water; beat vigorously for 1/2 minute, then pour into the prepared pan. Melt the chocolate chips and spoon over batter. With a knife, cut through batter several times to marble with the chocolate. Sprinkle the coconut mixture evenly over the top and bake 20 to 25 minutes. Serve warm or at room temperature.
Place all salad ingredients into a large bowl. Place all dressing ingredients in a blander and blend till smooth. Pour over salad and toss till will coated. Chill till ready to use.
SEASON salmon with salt and pepper. Place into greased baking dish, skin side down. MIX remaining ingredients. Reserve 1/3 cup sauce. Spread remaining sauce over salmon pieces. BAKE salmon at 400°F for 10 to 15 minute until salmon is cooked through. Serve with the reserved mustard sauce.
Preheat oven to 350°. Melt butter in a 3-quart saucepan over low heat. Cook garlic in butter about 1 minute, stirring, until golden brown. Stir in flour, cook stirring constantly,until bubbly; remove from heat. Stir in milk and broth, heat to boiling, stirring constantly, Boil and stir 1 minute. Stir in Mozzarella cheese, onions, capers, tarragon and lemon pepper. Cook over low heat, stirring constantly, until cheese is melted. In an ungreased 13x9x2-inch baking dish spread 1/4 of the cheese sauce (1 1/4 cups). Top with 3 UNCOOKED noodles. Spread cottage cheese over noodles. Repeat with 1/4 of the cheese sauce and 3 noodles. Top with crabmeat, shrimp and 1/4 of the cheese sauce, the remaining noodles and cheese sauce. Sprinkle with Parmesan cheese. Bake uncovered about 40 minutes or until noodles are tender. Let stand 15 minutes before cutting. Enjoy.
Mix all the ingredients in your fondue pot, and simmer for 1 hour. When you are ready to start, bring the broth to a boil. We usually have thinnly sliced beef (Chinese fondue beef), large raw tiger shrimp, scallops, portabello mushrooms, and chicken. Of course, you can have what ever meat and vegetables you wish. Guten apetit!
WHISK together ingredients a deep medium saucepan. HEAT mixture to boiling while stirring. REDUCE heat to medium-low. SIMMER for 15 minutes, stirring occasionally. SERVE and enjoy.
In a large bowl, combine mashed sweet potatoes and pepper jack cheese. Mix well. Using wet hands, form into popper shape, like small footballs about 1.5 inches long. Wet hands often to reduce sticking. Dip poppers into beaten eggs, then roll in panko bread crumbs to coat. Place coated poppers on a large plate. Place poppers into the fridge to chill for 30 minutes. Heat oil in a deep, heavy pot over medium-high heat to 350 degrees F. Carefully drop poppers into the hot oil. Fry in batches until golden brown, about 3 to 4 minutes. Remove with a slotted spoon, and drain on paper towels. Stick a toothpick into each popper and serve hot.
Shred cabbage and mix with finely chopped onion, celery, bell peppers and grated carrots. Add salt, pepper, sugar, olive oil, and white wine vinegar. Mix all ingredients together thoroughly. Add mayonnaise and caraway seeds, if using, and toss lightly, until mixture is creamy.
In heavy saucepan combine cornstarch, all of the sugar and salt. Add pineapple with juice and mix well. Cook over medium heat until mixture comes to a bubbling boil, stirring constantly. Once mixture comes to a boil continue stirring constantly for approximately 5 minutes, or until thickened and its looses it's "milky" look. Remove from heat and add butter, stirring to melt. Let cool then store in refrigerator.
Melt the butter in a large skillet over medium heat; add the chicken tenders and the garlic; cook, turning, for 6 minutes or until the chicken is golden brown and the juices run clear; transfer to a plate and keep warm. Add all the remaining ingredients except the spinach and bring to the boil over a high heat; cover and reduce the heat to low;cook for 10 minutes or until the liquid has been absorbed. Add the spinach to the skillet and toss to mix well; place the contents of the pan on a large platter and top with the chicken.
Preheat oven to 350 degrees F. In a large bowl, combine all the ingredients in the cookie list except for the chips. Beat with an electric mixer on medium speed until smooth and well mixed. Stir in chips. Shape dough into 3/4 inch balls (I use a small cookie scoop). Place about 2 inches apart onto ungreased cookie sheets. Bake at 350F for about 9 to 11 minutes, or until tops are set (slight underbaking will provide more fudgy chewy cookies). Cool cookies on baking sheet for about 2 minutes. Remove cookies to a wire cooling rack to cool completely. While cookies are cooling, combine the dry drizzle ingredients in a small bowl. Add milk or water gradually, mixing well between additions, until you achieve the consistency you like. Drizzle over cooled cookies. Allow drizzled cookies to dry fully before packing cookies for storage or transport. NOTE: In place of the spices in the cookies, you can use 3 tbs. of instant chai latte mix (any flavor). NOTE: You can substitute 1 1/2 cups white chocolate/semisweet swirled chips for the separate types, if you prefer.
In very large bowl, combine bran and bran cereal. Add boiling water, stir to moisten and let stand 10 minutes. Add buttermilk. In another very large bowl, cream shortening with sugars. Beat in eggs one at a time. Add bran mixture to creamed mixture, stirring until blended. Mix together flour, soda and salt; add raisins. Add to bran mixture, stirring until evenly mixed. Cover tightly with foil and refrigerate at least 24 hours. To make muffins, spoon batter into muffin tins lined with paper baking cups, filling about 3/4 full. Bake in 375 oven for 20-25 minutes. Make as many muffins as you wish, then return remaining batter to refrigerator. Batter will thicken considerably, but don't stir it before spooning it out. Recipe makes about 5 dozen muffins; it may be halved successfully. Baked muffins freeze well.
Combine oil, garlic, lime juice, ginger, and scotch bonnet in a non-reactive bowl. Add fish and turn to coat well. Cover and refrigerate 1 hour. Light grill. Remove fish from marinade and scrape off most of the garlic and ginger pieces. Season with salt and pepper and grill about 3 minutes on each side, or until fish is nicely browned and just cooked through.
Preheat oven to 350. Arrange asparagus in the bottom of a casserole dish. Flake crab meat over it. Combine rice, soup, mayo and lemon juice. Layer on top of asparagus. Top with Parmesan cheese. Bake for 25 minutes.
Preheat oven to 400 degrees. Comine and sift dry ingredients. Add butter, applesauce and egg - Mix lightly. Stir in strawberries. Turn into greased muffin tin. Sprinkle with sugar. Bake 15-20 minutes.
KOREAN BBQ BEEF: Thinly slice the beef and pulse the pear, garlic, and ginger through a food processor. Put all the ingredients for the beef in a slow cooker. Cover and cook on high for 3-5 hours or until very tender and delicious. Prep all your burrito fillings (cook the rice, mince the herbs, prepare the sauce). Lay a flour tortilla flat on a piece of foil. Place the rice, meat, herbs, kimchi, and sauce in the middle of the tortilla. Fold the sides up, then roll it up front to back and wrap it with foil if you're saving it for later.
In a large bowl of electric mixer, beat together butter, vanilla, egg and cream cheese until light and fluffy. Add cake mix; beat until well blended ( It will be very stiff). Cover dough and chill 30 minutes. Preheat oven to 350 degrees. Shape dough into 1 inch balls; roll in powdered sugar. Place about 1 1/2 inches apart on a lightly greased cookie sheet, or you may use parchment paper. With the parchment paper they will not spread as much. Bake 12 minutes, DO NOT let cookies brown! Let cookies cool and then sift additional powdered sugar over them.
Cook ground beef. Drain fat and then add in the vegetables, cook for 5 minutes. Stir in the Italian dressing. Spoon filling into tortillas and serve.
Preheat oven to 425F. In lg food processor bowl fitted with metal blade, process flour, 1 cup of the sugar, baking powder, and salt for 30 seconds. Cut butter into 1/2" cubes and add to flour mixture, pulsing blender until mixture is crumbly. With processor running, slowly add 1-1/2 cups of buttermilk through top tube; turn off as soon as buttermilk is added. If dough is beginning to get sticky, remove it; otherwise continue adding buttermilk, 1 Tbsp at a time, until it begins to form a ball and then remove it. On a lightly floured surface, pat dough into 1/4" thick rectangle (approx 12"x10"). Spread a thin layer of jam lengthwise over half the dough. Arrange peach slices in a single layer over the jam. Fold plain dough over the peaches to make a 12"x5" rectangle (like closing a book). Cut dough into 8 triangles and sprinkle with remaining 1/4 c sugar. Bake on ungreased cookie sheet for 10-15 min, until light golden brown. Makes 8 large scones.
Boil water for tortellini. Add tortellini and while that is cooking in a frying pan saute onion and garlic in olive oil. Put spinach in microwave for a minute or two and then squeeze water out of it. Add spinach, basil, salt, and pepper to onion and garlic. Saute additional 5 minutes. Drain tortellini. Add cream, parmesan cheese, and tortellini to pan. Cover and simmer 10-15 minutes stirring occasionally.
preheat oven 350. cook jumbo shells according to pkg direction: drain, reserve 1/2 c pasta water. cook ground beef. stir in oil, spinach, onion, garlic. add some of the pasta water until blended well. let mixture cool. stir in egg and parmesan cheese. Freeze stuffing if making it for a freezer recipe. Serving Directions: pour 1 c tomato basil sauce into 13x9 baking dish. fill jumbo shells with meat mixture; place in dish. pour remaining sauce over shells. cover with foil. bake 30 min or until thoroughly heated.
Cream unsalted butter, salt, and shortening with an electric mixer. Add vanilla, mix well. Slowly add icing sugar, mixing thoroughly after each addition. Once all the sugar is thoroughly mixed, begin adding the milk one tablespoon at a time, mixing thoroughly after each addition. Continue to add milk until icing reaches desired consistency.