HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute bacon over medium-high heat in large pot for 10-11 minutes until crisp. Drain on paper towels. Pour bacon fat into bowl. Season beef with salt and pepper. Return two tablespoons bacon fat to pot and heat to medium-high. Brown beef in batches 8-10 minutes, transfer to bowl. Reduce heat to medium; warm 1 tablespoons bacon fat. Cook onions, carrots and celery for 10 minutes. Add garlic and tomato paste; cook 1 minute. Add mushrooms, saute 10-12 minutes. Stir in demi-glace, mustard, beef, bacon, broth, salt and pepper. Bring to simmer; transfer all to slow cooker. Cover; cook on high for 4 hours. Skim off fat. Stir in parsley. Serve with mashed potatoes.
Brown and crumble the sausage in a skillet. Whisk eggs in a separate bowl. Put everything in a dish and stir until hash browns are thoroughly coated. Spray crock pot with Pam and then put the hash brown mixture into the crock pot. Cook on low for 8-10 hours, or high for 4-6.
Combine the two cups of sugar and first two cups of water in a small saucepan over high heat just until the water boils. Stir until all the sugar dissolves and remove from heat. Let cool to room temperature. In a large punch bowl or pitcher, combine the simple syrup, 2 1/2 cups lemon juice, 2 cups frozen passion fruit pulp (still frozen and broken up into chunks), 4 cups water and 4 cups ice cubes. Stir well to combine and leave in the refrigerator to chill for at least 1 hour (up to 4). Note that it will be very strong at first; the ice will melt so that come time to serve it, the lemonade will be perfectly chilled and balanced. Stir before serving.
Beat the eggs with oil and peach nectar using an electric mixer, until blended. Add cinnamon and cake mix and continue beating on high speed for 2 minutes. Beat in the finely chopped nectarines and chopped pecans. Spoon the batter into a greased and floured bundt pan. Bake at 325°F for 55 to 60 minutes. Cool on a rack for 15 minutes; invert and cool completely.
Cook macaroni according to package directions; drain and rinse in cold water. Transfer to a large bowl; add the coleslaw mix, onion, celery, cucumber, green pepper, and water chestnuts. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Cover and refrigerate for at least 1 hour.
Preheat oven to 375 degrees. Combine all ingredients. If dough seems dry, add just enough water to combine all dry ingredients easily into a moist dough. Put mixture in a greased loaf pan. Bake for 45 minutes. Remove from oven. Spread butter over top of loaf. Place back in oven and bake for another 10 to 15 minutes.
Mix all ingredients except oil in a quart container. With a burr mixer, slowly add oil. Extra oil may be needed depending on consistency desired. If a burr mixer is unavailable, you can use a blender or a robot-coup. Both have a hole on the lid, so you can still gradually add the oil. Salt and pepper are added only to taste.
In a small bowl, mix together first 7 ingredients. Place chicken breasts in a shallow dish and drizzle with lime marinade. Cover and chill 2 hours, turning once or twice. In medium bowl, combine all salsa ingredients and season with salt and pepper if desired. Cover and chill salsa until ready to serve. When marinading is complete, heat grill to medium high for direct heat. Remove chicken from marinade and grill 5-6 minutes per side, turning until cooked through. Serve with heaping spoonful of salsa atop each piece of chicken. Enjoy!
Thaw berries according to package directions. Peel,pit and crush peaches. Measure thawed berries and add enough crushed peaches to make 4 cups fruit. Place in kettle, add lemon juice and sugar, mixing throughly. Bring to a full rolling boil over high heat and let boil hard for 1 minute, stirring constantly. Remove from heat, add pectin, stirring vigorously. Stir and skim alternately for about 5 minutes. Ladle quickly into hot sterilized jars. Seal 5 minutes in boiling water bath using 2 piece lids (If you are not using paraffin like I still do for myself--for gift giving I use the 2 piece lids).
Combine all ingredients and stir well. Cover and cook on HIGH 3 to 3-1/2 hours.
Grease and flour a 9 x13 pan, and preheat your oven to 325 degrees F. Mix the cake mix, pudding, water, vegetable oil and eggs, but do not over mix. In another bowl, combine the brown sugar, cinnamon and nuts. Spread about half of the cake mixture in your prepared pan, and sprinkle about 2/3 of the nut mixture over that. Spread the remaining cake mix over the filling (mix is thick and will be a little difficult, but it doesn't need to be perfect), and sprinkle the remaining nut mix over the top. Bake 45-55 minutes (depending on your oven). Cake is done when top springs back when touched, or cake tester inserted in the center comes out clean.
Whizz the chicken and garlic in a processor until the chicken is minced. Tip in the bacon, sundried tomatoes and basil.and crushed red pepper flakes Pulse for 5 secs to just mix through & season well. Roll the pastry sheet on a lightly floured surface and cut in half lengthways. Spread half the chicken mixture along the middle of one of the pastry strips, then roll up the pastry, pinching the ends together to seal. Using a sharp knife, cut into 1" long pieces. Repeat with the remaining pastry strip. Heat oven to 392°F. Place the rolls on a large baking sheet. Brush with the egg, then sprinkle with seeds. Bake for 20 mins until golden.
Mix all ingredients in a pan at medium-high heat for about 5 minutes or until milk is frothing.
Preheat your oven to 350 degrees. Use a non-stick spray to grease a 9-inch by 13-inch baking pan. Mix ricotta cheese, parsley, and garlic. Pour one cup of sauce onto the bottom of baking pan. Arrange 1/3 of the noodles in the pan. Make sure they touch but do not overlap Spread half of the cheese mixture over noodles. Top with half of the mozzarella cheese. Pour another cup of sauce, add another layer of noodles, and the remainder of the sauce Sprinkle with Parmesan cheese. Bake it covered tightly with aluminum foil for about one hour.
Combine all ingredients, including canned tomato liquid, in stockpot. Bring to boil. Redcue heat to medium and cover. Simmer 55 to 60 minutes or until liquid is absorbed and rice is tender, stirring occasionally. Serve with cilantro sprinkled on top.
Heat oven to 180 degrees. Cut the kumara into very small cubes. place in a saucepan containing the chicken stock and water and cook until tender. Place the cooked Kumara into a large bowel. Retain the stock from the kumara and to it add chopped onion and frozen spinach. Simmer for 2-3 minutes until the spinach has defrosted. Remove from heat and pour spinach and onion mixture into a seive to allow excess water to be squeezed out. Add the spinach and onion to the kumara. Add Garam Masala and 1 tblsp sesame seeds. Mix together. Take 3 sheets of Filo and lay on top of each other. (Use a clean, dry, flat surface). Into the middle of the filo place half the kumara and spinach mixture. Sprinkle over half the sliced olives and half the crumbled feta. Fold the filo like a parcel, sealing the edges with a brush of milk. Brush milk over top af parcel and sprinkle sesame seeds (optional). Place in oven for 30 minutes or until the Filo is Golden brown. I served this with tomato and chive salad.
Heat oven to 350. Butter and flour an 8-inch round cake pan. Beat butter in the bowl of an electric mixer until light-coloured. Gradually add sugar and beat until fluffy. Beat in eggs one at a time. Add orange rind, ginger mixture, vanilla and poppy seeds; mix until well combined. Sift together flour, baking powder, baking soda and salt. Add slowly to egg mixture, alternating with yogurt, until well blended. Pour batter into cake pan and bake until a tester inserted in centre of cake comes out clean, about 45 minutes. Cool completely on wire rack.
In a big bowl, blend all the ingredients together, making sure your hands spread the seasoning evenly through the meat. Shape mixture into 6 patties, 1-inch thick. Lightly oil the grill or skillet over med-high heat; cook the burgers 6-8 minutes per side for medium; or until desired doneness. Serve on toasted sesame seed buns with prepared horseradish, romaine lettuce, and sliced tomato.
Prepare Pasta as Directed - Drain. Mix - All Ingredients Together , Except Crumbs. Place in a 9 X 13 Casserole Dish. Sprinkle with your Preferred Amount of Crumbs. Spray with Butter Flavor , Butter Replacement Spray , NOT Cooking Oil Spray. Bake at 350 Degrees for 20-30 Minutes.
In a blender, puree the blueberries, bananas, yogurt, coconut milk, and honey. Serve.
Preheat oven to 350°F (175°C) Place chuck steak on a large enough piece of aluminum foil to completely cover meat and vegetables. Place in center of a baking sheet; spread dry soup mix on top of steak meat. Add potatoes, carrots and butter on top. Seal foil and bake 1 to 1 1/2 hours, or until vegetables are soft. Remove from oven and serve hot.
In a large wok or high sided skillet, cook bacon over medium high heat until done. Remove bacon from pan with a slotted spoon and set aside to drain on paper towels. Add green onion to bacon grease and cook until tender and slightly translucent. Add rice to pan and cook until rice is very lightly brown and cooked throughout. Push rice to the sides and add egg into center of pan. Quickly scramble cook eggs. Push rice back into center of pan and mix all thoroughly. Season with soy sauce to taste.
In large saucepan, brown ground beef. When beef is almost done, add onions and garlic and continue cooking until beef is cooked through and onions are soft. Add seasonings and Parmesan cheese and mix well; set aside. To make the sauce, melt the butter in a saucepan over medium heat. Add the flour and stir to create a paste, cooking until the paste is thick and bubbly but not brown. Add milk and stir constantly until the sauce begins to thicken (can add more milk if consistency is too thick). Add seasonings to sauce and mix well. Pour sauce into meat mixture and add feta cheese; stir until thoroughly combined. Pour mixture into a greased 8" x 8" casserole dish, top with additional Parmesan cheese, and bake for 20 minutes in a preheated 350-degree oven.
In a large saucepan, combine the chicken legs with the large chunks of carrot and celery, half of the chopped onions and the water. Simmer over moderate heat until the chicken legs are cooked through, about 15 minutes. Transfer the chicken to a plate. Let cool slightly, then remove the meat from the bones and let cool. Strain the chicken broth and discard the vegetables. In a medium bowl, combine the flour with 1 cup of the chicken broth, adding a little of the fat from the broth; stir to form a stiff dough. Turn the dough out onto a lightly floured board and knead until smooth. Wrap the dumpling dough in plastic wrap and let rest at room temperature for 30 minutes. 3.Cut the dough into quarters. Working with 1 piece at a time, roll out the dough a scant 1/4 inch thick on a very lightly floured work surface. Cut the dough into 3-inch-wide strips and transfer to a sheet of wax paper. Working on the paper, cut each strip crosswise into 1-inch-thick dumplings and transfer the paper to a baking sheet; do not separate the dumplings. Repeat with the remaining dough, stacking each layer on the baking sheet. Freeze the dumplings until solid, at least 4 hours and preferably overnight. In a large enameled cast-iron casserole, combine the sliced carrots and celery and the remaining chopped onion with 4 cups of the broth and bring to a boil. Season well with salt and pepper and cook until the vegetables are just tender, 7 to 8 minutes. Add the cooked chicken and return to a boil. Separate the frozen dumplings and add them to the simmering broth a few at a time, submerging them in the broth. Bring the broth to a simmer and cook until the dumplings are tender, about 15 minutes; tuck the dumplings into the broth occasionally. Spoon the chicken and dumplings into bowls and serve. MAKE AHEAD The recipe can be prepared through Step 3 up to 3 days ahead. Refrigerate the broth and the chicken; keep the dumplings frozen.
In a saucepan, bring the broth to a simmer over medium heat. Add the pasta and return the broth to a simmer. Simmer until the pasta is tender (10 minutes). Whisk in the egg and let cook for 1 minute. Ladle into bowls and garnish with cheese and parsley.
Criss cross cut the 2 cans of fluffy biscuits, and throw into 8x8 glass baking pan. Cover biscuits with 1 1/2 cans of spaghetti sauce. Cover With 1 cup of shredded cheese. Add rest of spaghetti sauce and stir entire mixture covering all biscuits completely. Cover with cheese and bake at 350 degrees until cheese in center is brown and bubbly and biscuits are no longer doughy.
Prepare rice noodles according to package directions, adding edamame for the last 4-5 minutes of cooking time. Drain. Meanwhile, in a large wok or pan, sautee the the veggies and peanuts in the oil. Whisk the remaining ingredients together in a medium bowl to form the sauce. Toss the noodles, veggies and sauce together. Garnish with cilantro.
Combine all ingredients in a container& mix until sugar dissolves. Add beef or chicken, cover& refrigerate for at least 3 hours, stirring often.
Cook linguine according to package directions, omitting salt if desired. Drain and transfer to serving bowl. Heat 2 teaspoons of oil in a large non-stick skillet over medium-high heat. Add shrimp and cook just until opaque in the center. (1-1/2 to 2 minutes per side)Transfer to a plate. Heat 1 teaspoon of the oil in the same pan and add the lobster pieces, stirring frequently until just heated through. Transfer to the plate with the shrimp. Heat remaining 1 teaspoon of oil in the skillet over medium heat. Add the garlic, thyme and crushed red pepper. Cook, stirring constantly until fragrant, about 30 seconds. Stir in the tomatoes and tomato paste and cook until slightly thickened. Return shrimp and lobster to the skillet and cook stirring frequently tunil heated through. Serve at once over linguine.
Arrange the ladyfingers on a plate and lightly soak them with the cooled espresso. Put half of the soaked ladyfingers in one layer in a rectangular serving dish. While the ladyfingers are soaking, beat the egg yolks with the sugar until the yolks turn pale in color. Add the mascarpone, the liquors, and the extract, and stir gently. In a separate bowl, beat the egg whites with a wire whisk until they are stiff. Gently fold the whites into the mascarpone mixture. Use half of this mixture to make a layer on top of the ladyfingers in the serving dish. Sprinkle with half of the chopped chocolate. Repeat the procedure with another layer of soaked ladyfingers, the mascarpone mixture, and chocolate. Cover with tin foil and refrigerate for at least 1 hour before serving.
Place milk in top of a boiler; bring water to a boil. Cook until milk is thoroughly heated. Set aside. Beat eggs at medium speed with a electric mixer until frothy. Add sugar and flour, heating until thick. Gradually stir about 1 cup hot milk into yolk mixture; add to remaining milk, stirring constantly. Cook custard mixture in double boiler over low heat, stirring occasionally, 30 minutes or until thickened. Stir in vanilla. Serve warm or cold. Baked custard: Pour custard mixture into 6 (6ounce) custard cups in a 13x9x2 inch baking pan, pour hot water to a depth of 1 inch into pan. Bake at 350°F for 35 to 40 minutes or until knife inserted in center comes out clean. remove cups from water. Serve warm or cold.
In a large skillet, heat butter over medium heat. Add onion and saute for 1-2 minutes. Add pork, cumin, oregano, salt, pepper and pepper flakes. Cook until pork is no longer pink. Add Catalina dressing and hot sauce. Taste sauce and adjust sweet/spicy to taste. Raise heat to HIGH and bring to a boil. Then simmer for 1-2 minutes. Crush Doritos on a plate (I normally plate this individually but you could serve family style on a platter as well), top with meat mixture, cheese, lettuce and tomato. Garnish as desired. Enjoy!
Flatten chicken breasts to 1/4 inch thickness. Place a tablespoon of crumbled feta cheese on each chicken breast; roll up and secure with toothpicks. Coat with the seasoned bread crumbs. Place seam side down in a greased 13x9x2 inch baking pan. Sprinkle with the remaining feta cheese. Bake uncovered at 350 degrees for 40-45 minutes or until the chicken juices run clear. Combine the balsamic vinegar and olive oil, and drizzle over the chicken. Discard the toothpicks. Garnish with sliced plum tomatoes and fresh basil.
Prepare the salt cod. Soak the fish for at least 24 hours or preferably 48 hours, changing the water three to four times each day. When the fish has softened and lost its intense saltiness, rinse and drain it. Dry the fish as best you can with paper towels. Pull the fish into shreds with your hands. Prepare the salad. Cut off each end of each of the oranges (and the lemon if you are using one). Stand each orange on end and using a jig-saw motion slice away the skin and white pith. Slice the flesh of the fruit into chunks. Combine the chunks of fruit in a bowl with the olives, onion, chili, oil, vinegar, salt cod and oregano. Toss to mix well. Cover with plastic wrap and set aside, at room temperature, for at least an hour. To serve, arrange greens (if you're using them) on a platter and mound the salad on top.
Put beans and water into Dutch oven. Soak at least six hours. Pour beans into colander and rinse thoroughly. Add two cups water back into the Dutch oven, along with bacon grease, garlic powder, bouillon and chili powder. Bring to a boil. Cover and reduce heat, simmering for about four to six hours. Stir occasionally. You'll know when the frijoles are done because they'll be very tender. Mash until about only half are left whole.
Line your slow cooker with a Reynolds Slow Cooker Liner for easy cleanup. Take a good sized pork loin roast and season it liberally with salt, pepper, and ~believe it or not~ cinnamon. Place roast in slow cooker. Add in 2 medium sized sliced white onions. Cook in your slow cooker on high for 6 hours or on low for 10 hours, until the meat is tender and flakes easily. Serve with Spanish rice, flour tortillas, and garnish with lime (which can be squeezed on the meat if desired).
Stove top Version: Combine in blender and blend til smooth. Makes 1 14 oz. can. Keep in fridge. Micro-Wave Version In a 2 c. measurer, add water, sugar, and butter. Microwave on High to 1 1/2- 2 minutes til boiling, stirring every 30 seconds. Put in blender with powered milk. Process til smooth. Refrigerate. Makes 1 cup.
Muddle the pineapple pieces and Cointreau in the bottom of a mixing glass. Add the vodka and pineapple juice. Stir well. Strain into a chilled cocktail glass. Top with champagne. Garnish with a maraschino cherry.
cream together all ingriedients til smooth. chill for 4 hours. serve with crackers.
Heat the sugar, corn syrup and butter until it comes to a boil. Remove from the heat and stir in the peanut butter. Stir in the Rice Krispies. Press the mixture into the chilled 13 x 9 pan. Spread chocolate frosting on top. Chill in the fridge. Frosting:. Melt chocolate chips and spread on the bars immediately. I use the double boiler method for melting.
Preheat the oven to 350 degrees F. Mix ingredients and pack very firmly into a loaf pan. Turn bowl upside down keeping it's shape and place onto a rimmed pan. Bake for 1 1/4 hours. Top loaf with mashed potatoes. Bake another 15 minutes. Place cheddar cheese slices on top and return to the oven until cheese is melted.
Preheat oven to 350°F Beat cream cheese, sugar and vanilla in large bowl with electric mixer at medium speed until smooth and well blended. Add eggs, one at a time, beating well after each addition. Add pumpkin, spices and salt; beat until well blended. Spread 3/4 cup pumpkin mixture evenly in crust. Pour about 1/3 cup cranberry sauce over pumpkin mixture. Top with remaining pumpkin mixture and remaining cranberry sauce. Swirl cranberry sauce into pumpkin mixture with knife, being careful not to scrape crust. Bake 50 to 60 minutes. (Cheesecake will not be completely set in the center.) Cool completely on wire rack. Refrigerate at least 2 hours or overnight.
Heat the oil in a large casserole, and saute the onions and garlic for about 10 minutes, or until wilted but not browned. Stir in the tomatoes, lower the heat, and simmer until they reduce slightly and form a sauce, about 15 minutes. Stir the sauce occasionally. Add the crab meat and cook for only a moment to heat through. Meanwhile, cook the pasta according to the package directions until it is cooked throughh but still firm. Drain thoroughly, toss with the butter, then top with the sauce. Serve immediately.
Cook the rice with water according to package directions until the liquid has just been absorbed (rice will not be thoroughly cooked). Remove from heat. Warm the three milks with the cinnamon stick, cloves and ginger over medium heat for 15 minutes, stirring often. Add the milk, raisins and shredded coconut to the rice and simmer until the rice is soft, about 10-15 minutes. Remove cinnamon stick and cloves. Pour the rice into a low serving dish or platter. Sprinkle with ground cinnamon if desired. Can be served warm or cold.
Grind meat and onion in food chopper. Add mashed potatoes,salt and milk. Mix well. Place in a casserole and sprinkle crumbs over top. Bake at 350 degrees fahrenheit for 30 minutes.
Remove the green leaves from the cauliflower, remove the stem and chop the florets coarsly. Wash the spinach well, dry in a towel or salad spinner and chop coarsely. In a stock pot, heat the oil over medium heat and add the garlic, cook for just 30 seconds. Add the cauliflower, broth and salt; bring to a boil. Reduce heat and simmer for 15 minutes. Add the spinach and cook another 5 minutes, until the spinach is wilted and the cauliflower tender. Mix in the mustard and thyme. Using a hand-held immersion blender, puree the soup in the pot until smooth. Add pepper and additional salt to taste.
Heat oven to 375 degrees. Unroll dough into 2 long rectangles. Place in ungreased 13x9" pan; press over bottom and 1/2" up sides to form crust. Firmly press performations to seal. Bake at 375 degrees for 5 minutes. Meanwhile, in medium bowl combine all filling ingredients. Pour over partially baked crust. Return to oven and bake for an additional 18-22 minutes or until golden brown. Cool completely; cut into bars.
In a large bowl microwave chips on Medium-High (70) power for 1 minute, stir. Microwave 10-20 second more until smooth. Take out and add peanut butter, stir until well blended. Add chow mein noodles and marshmallows; stir until all ingredients are coated. Drop by rounded tablespoon onto cookie sheet lined with waxed paper. Refrigerate until ready to serve.
Add hot water to a large pan. I like to add to my pasta water heavy salt, dried oregano and a splash of EVOO. Bring to a boil and add elbows, cook to al dente 9 minutes. Drain pasta and return to pan, set aside. While pasta is cooking chop up a large cup of onions, a cup of mushrooms and garlic to preference. In a large skillet over medium heat, add the onions and half a tbs of EVOO. Soften onions, then add beef. When beef is nearly browned add mushrooms then garlic. Simmer for 2 minutes (enough to mix semi evenly) then strain off excess fat. Add meat mixture to the pan with your pasta and return to low heat. Add the can of crushed tomatoes and 2 cans of condensed soup. Add one soup cans worth of water and keep on low heat 10-15 minutes simmering gently but not sticking. Spice. I salt and pepper generously and add about 1/2 teaspoon cayenne pepper. I like to add a teaspoon of sugar to neutralize the acidity of tomatoes. Serve on a cold day.
Sift and mix all dry ingredients. Add all wet ingredients. Pour batter into well-greased tube pan (4 inches high x 9 1/2 inches diameter, smaller can be used it just turns out higher). Bake in 350 degree oven for approximately 1-1/4 hours or until cake tester comes out clean. Cool and spread on cream cheese icing.