HumbleIntelligence/food-ner-1-Million huggingface dataset:
Shred cabbage fine. Shred carrots fine. Drain well canned pineapple chunks. Combine fruit and vegies in a large bowl and toss. To prepare the dressing: Combine sweetened condensed milk with the mustard of choice and salt. Gradually add a little bit (a teaspoon at a time) of the oil, beating constantly. Continue adding oil slowly, beating all the while. Gradually beat in the evaporated milk, vinegar and peppers. Pour dressing over all, and toss. Cover and refrigerate until needed. You can also add a few green spring chopped onions if desired.
Cook bacon in a large saute pan over medium-high heat until it starts to brown. Remove excess fat from pan. Add olive oil and chopped onion. Cook until onion is soft and translucent. Add garlic, cook for another 2-3 minutes. Add water and white wine. Reduce heat and summer until most of the liquid has evaporated. In a separate saucepan, whisk together butter, neufchatel, and light cream over low heat. Add. Whisk bacon & onion reduction into the cream sauce. Toss cooked spaghetti in the sauce over low heat until heated through. Serve with an extra sprinkle of parmesan cheese and a sprinkle of pepper. Garnish with fresh cilantro.
Mix all ingredients except shrimp and stir to mix thoroughly. Taste and adjust seasonings. Pour over frozen shrimp in large flat sealable container. Put in fridge and defrost for 8 hours stirring occasionally until the shrimp are thawed and the flavours have marinated into the shrimp. Drain and serve.
Cut chicken in 1 1/2 inch cubes (this will help it to cook faster and get the seasonings throughout the whole piece of chicken). Boil chicken in a big covered pot of water seasoned with sea salt, garlic powder, oregano, rosemary, cayenne, cumin and bay leaves for approximately 1 hour. (Don't let boil too hard or your broth will evaporate too quickly). Have soups, veggies, green chilies and 1 cup shredded cheese pre-mixed in bowl; set aside. Once cooked, scoop chicken out of pot, add more water to broth and boil egg noodles in broth until soft. Drain pasta and return to pot. Add chicken and soup mixture to pot and stir. Pour into casserole dish and top with remaining cheese. Bake at 400°F for 15 minutes. Turn to broil for another 5-6 minutes checking every few minutes to make sure the cheese doesn't burn. Sprinkle top with crushed red pepper and cayenne if you want it spicier. I usually top half of the casserole with the red pepper and cayenne for those that want it spicier.
In a small saucepan, melt butter. Stir in the flour, salt, pepper and Cajun seasoning until smooth. gradually add milk, sherry and Worcestershire sauce. Bring to a boil; cook and stir for 1 minute or until thickened. Reduce heat; stir in 1/4 cup cheese. Remove from the heat; set aside. Place half of the potato slices in a 1-qt. baking dish coated with nonstick cooking spray. Layer with ham, onion and half of the white sauce. Repeat layers. Cover and bake at 350° for 50-60 minutes or until potatoes are tender. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted.
For crust: Preheat oven to 350°F. Combine crumbs, butter and sugar in medium bowl. Press mixture into bottom and up sides of 9 inch pie pan. Bake until set, about 8 minutes. Cool. Filling: If using fresh passion fruit, cut in half and scoop out pulp. Blend gently in food processor until seeds separate from pulp but do not crush seeds. Strain puree. Put 3/4 cup puree in heavy medium saucepan. Mix in yolks, 1/2 cup sugar, gelatin and salt. Stir constantly over low heat until sugar and gelatin are dissolved and it has thickened so your finger drawn across the back of the spoon leaves a trail, about 3-4 minutes. Do not boil. Strain puree/egg mixture into a medium bowl and cool stirring occasionally. Using electric mixer, beat egg whites and cream of tartar into soft peaks. Add remaining 1/2 cup sugar slowly and continue beating until stiff but not dry. Fold whites into fruit puree. Whip cream in another bowl and fold into fruit mixture. Fold in citron is using. Spoon filling into crust, cover with plastic and freeze at least 4 hours. (Can be prepared up to three days ahead). Let pie stand at room temperature 30 minutes before serving. Garnish with candied violets or shaved chocolate, if desired.
In a large skillet or pan over medium heat, cook sausage, mushrooms, onion, and garlic until sausage is no longer pink. Drain fat off of sausage mixture (if you use a chicken or turkey sausage there may be very little or no fat at all to drain off). Stir in flour and sugar until sausage mixture is well coated. Gradually add milk, stirring constantly. Continue to cook over medium heat, stirring constantly until gravy thickens, about 5 minutes. Remove from heat and stir in black pepper, nutmeg, and basil. Serve hot over your favorite biscuits or toast.
Preheat oven to 350'. Grease a 9x11 casserole. Place cubed bread in a large casserole and sprinkle with cinnamon. Toss gently. Set aside. In a small bowl, combine egg yolks and corn starch. Beat thoroughly until light yellow and fluffy. Set egg whites aside. In a large saucepan, combine sugar, salt and milk on medium high heat, stirring constantly, until boiling. Add a very small amount to the egg yolk mixture, stirring well. Continue adding hot milk mixture to eggs a small amount at a time until it is very warm and pourable. Add the egg mixture to the hot milk, stirring well. Return to boiling and allow to boil, stirring constantly, for 1 minute. Remove from heat and add butter and vanilla. Do not stir. In a medium mixing bowl combine egg whites and cream of tarter. Beat on high speed of an electric mixer until soft peaks form. Slowly add sugar and vanilla and beat until shiny and firm peaks form. Set aside. Mix the butter and vanilla into the custard well. Pour over the bread and mix gently. Carefully spread the meringue over the pudding and place in preheated oven. Bake for 10-15 minutes or until peaks are brown. Serve warm or cold.
Pork Schnitzel: Using a meat mallet (or the back of a small pan) pound out the pork until it is 1/4" thick. Season well with salt and pepper. Combine breadcrumbs and basil; set aside. Whisk together egg and buttermilk; set aside. Dredge cutlets in flour, then buttermilk mixture and finally breadcrumbs. Place in single layer in a shallow dish, cover and refrigerate for 30 minutes to allow breading to stick and dry. Heat oil in large, heavy skillet over medium heat and fry cutlets on each side until golden brown, about 4-5 minutes each side. If necessary, finish in 350° oven for 5-8 min until internal temp reaches 145°. I accidentally purchased bone-in pork chops and finished the chops in the oven. Smoked Gouda Sauce: Heat butter over medium heat, add garlic, and cook 1 minute until fragrant. Whisk in flour and cook briefly, 1 minute more. Add cream and reduce until thickened, about 5 minutes, whisking constantly. Reduce heat to medium-low if necessary to avoid burning the sauce. Whisk in Gouda, season with salt to taste. Plate pork chops, garnish with black pepper and fresh basil ribbons and serve with the sauce immediately. I drizzled some sauce on the chops and placed the rest in a gravy boat.
Stir sour cream and baking soda together in a small bowl, set aside. Cream butter with sugar until light and fluffy. Add egg, beating well. Beat in sour cream mixture. Stir in remaining ingredients. Don't over mix. Spoon into greased muffin pans. Bake 350 degrees F, for 18-25 minutes. Let cool before removing from pan.
To a small saucepan, add all ingredients and stir to combine. Heat and gently simmer over med-low heat, stirring occasionally, until reduced by half or when it is the consistency of a thick maple syrup, about 15-20 minutes. Be sure to keep an eye on it so it does not overcook or burn. Remove from heat, let cool slightly, then use an immulsion blender or a mini food processor to chop everything up 'fine'. (you can also do this halfway thru the cooking process, then again at the end of cooking). If using, add food coloring to show level of heat (dark red being very hot). Serve warm over fish, pork, chicken, vegetables, etc. Cover and refrigerate any extra. It will last 6 months or more in the fridge. This will get hotter the longer it is stored! CANNING: PLEASE follow your canning booklet for sterilization instructions. Using 4 oz jars (a little sauce goes a long way), hot pack in boiling water bath for 10 minutes. Stored, it should last up to 2 years.
Combine cabbage, carrot, bell pepper, and onion in a large bowl. To prepare dressing, stir together mayonnaise or salad dressing, vinegar, sugar, celery seed, and salt. Pour the dressing over the cabbage mixture. Toss lightly to coat vegetables. Cover and chill.
Season chicken with salt and pepper. Bake chicken in a covered 8x8 baking dish for 40 minutes at 350 degrees. After chicken is done drain chicken broth. Place Parmesan, mayonnaise and cottage cheese in a food processor, blend until smooth. Add spinach to food processor and process until it is chopped small. Spread cream sauce on top of chicken. Bake uncovered for 30 minutes.
Preheat oven to 350. In a medium bowl, mix eggs, cream, bacon, cheese, and onions. cut a long rectangle through the top of the baguette and partially unstuff the baguette. Spoon the mixture into the baguette then Bake for 25 minutes at 350 F.
Defrost shrimp, if needed. Heat vegetable oil in a skillet. Cook onions about halfway through. While onions cook, crush ramen noodles into small pieces or large crumbs. Add stir-fry sauce, shrimp, pineapple chunks (with juice) ramen noodles, bell pepper, mushrooms, and lemon juice. Stir-fry for a couple minutes, then serve warm or cold.
Melt butter and chocolate. Mix with other ingredients which have been blended together. Pour into pie crust,. Bake 35 minutes, at 350. Top with whipped cream.
Blend brazil nuts and water well. Filter through sieve and pour "milk" back into blender. Add banana, raw honey and carob powder & blend until smooth. Enjoy!
In large skillet, heat oil over medium heat. Add meat and saute until browned, about 10 minutes. Stir in mushroom and chicken soups, onion soup mix, celery, pepper, and garlic powder. Spoon into 13x9-inch casserole dish. Cover. Bake at 350 degrees until tender, 45 minutes- 1 hour, stirring occasionally and adding up to 1 cup of water if needed. Add cooked noodles and sauerkraut and stir to combine. Cover and bake for 30 minutes longer.
Put all ingredients in slow cooker for 4-5 hours. Enjoy-- I like to use turkey kielbasa.
Stir together and simmer in saucepan for 15-20 minutes. Cool and refrigerate until needed.
Combine flour or bread crumbs with salt and pepper in a plastic bag. (If desired, lightly coat chicken with mustard or creamy French dressing.) Add chicken and shake until well coated with mixture. In a 2-quart pressure frypan, heat oil over high heat. Add chicken pieces and cook until browned on one side (about 2 minutes). Use a splatter screen or conventional lid to cover chicken while browning. Turn chicken pieces. Secure lid and bring to 1st ring (low pressure) over high heat. Adjust heat to stabilize pressure at 1st red ring. (Use a heat diffuser if you need one to maintain low pressure.) Cook for 8 minutes. Remove from heat and follow the guidelines for your pressure cooker for semi-quick release. Kuhn Rikon recommends Touch Release (using a wooden spoon to depress the pressure valve) or the Automatic Release Method (for Duromatic Top cookers, in which the valve cap is lifted slightly and rotated 75 degrees until it engages for the first time for normal automatic pressure reduction). Place chicken on paper towels to absorb extra oil. Wash the gasket and lid immediately with soap and hot water.
Spray grill with vegetable spray before starting up grill. Heat grill. While grill is heating, mix together all ingredients except salmon in a bowl; blend well. Pour marinate into a zip-lock bag along with thawed salmon fillets. Marinate for 1/2 hour. Place salmon on grill and cook for 8 to 12 minutes or until salmon begins to flake with a fork. Brush marinate on salmon while grilling.
Chop uncooked bacon fine, and add peppers, pimentos, salt, black pepper, & paprika. In a 1 1/2 qt casserole alternate layers of oysters, and the green peppers mixture, ending up with a layer of the green pepper mixture on top. Preheat your oven to 350 degrees F and bake the dish for about 40 minutes.
I prefer Absolute Vodka (actually I prefer Grey Goose or Level, but I can afford Absolute). Combine all ingredients in shaker. Strain and serve in chilled martini glass (easy way to chill a martini glass is to let it sit a couple of minutes with ice water in it). Drop cherry in glass. Enjoy.
At four p.m. dissolve the yeast in warm water. Add butter, salt, sugar, and beaten eggs. Add enough of the flour to make a fairly stiff dough. Mix and knead, and set in a warm place. Let the dough rise and punch it down every hour four times. At nine p.m. make into egg size balls and place on a greased cookie sheet. Do not crowed they need room to expand. Cover cookie sheets with clean kitchen towels and then place the whole thing into to plastic shopping bags, one on each end with sides tucked under. Leave out on counter overnight (not the fridge). Next morning bake at 350 degrees 12 minutes. Remove from oven and brush tops with butter. amount is approx.
warm oil. Add peppercorns, cinnamon, cardamom,cloves. Stir for a minute. Add onions& turmeric and fry for 2 minutes. Add the corn, spinach and salt and mix well. Add rice. Mix again. Add 2 cups of hot water and let it come to a boil. Put a lid and let cook on very low heat for 20 minutes.
In a bowl, whisk milk and pudding mix for 2 minutes. Spoon 3 tbls of pudding mix into bottom of each of 4 parfait glasses. Layer each glass with 1/4 c cracker crumbs, then another 3 tbls. pudding, 1/4 c marshmallows and 1 tbls. chocolate chips. Top glass with remaining pudding and the crumbs. Refrigerate for 1 hour minimum before serving.
Shake the dried mushrooms in a sieve to loosen the dirt. Heat the oil in a soup pot. Add the onion, carrots, and celery and saute over medium high heat, stirring occasionally, until the onion is well browned, about 15 minutes. Scrape the bottom of the pan to loosen the juices that have collected there, then add the dried mushrooms and their soaking liquid, the remaining ingredients, including the boquet garni, and 9 cups water. Bring to a boil, then lower the heat and simmer, partially covered, for 45 minutes. Strain. To make the boquet garni:. You may put them into the broth whole or gather them in a cheesecloth bag and tie with a string. If you put them in loose, just fish them when done making stock.
Preheat oven to 400°F. Lightly oil 8 muffin cups or spray with a nonstick cooking spray. In a large bowl, combine both flours, baking powder, baking soda, cinnamon and cloves; mix well. Mix in apricots and pecans. In another bowl, combine remaining ingredients. Beat with a fork or wire whisk until blended. Add to dry mixture, mixing until all ingredients are moistened. Divide mixture evenly into prepared muffin cups. Bake 15 minutes, until a toothpick inserted in the center of a muffin comes out clean. Remove muffins to a rack to cool.
Mix 1 tablespoon of the flour, cinnamon, cumin, ginger, ground red pepper and sea salt in shallow dish. Coat both sides of chicken with spice mixture. Heat oil in large skillet on medium heat. Add chicken and cook 3 minutes per side or until golden brown. Mix remaining 1 tablespoon flour and broth; add to skillet. Bring to boil. Stir in dates and almonds. Reduce heat to low; simmer, covered, 7 minutes, or until chicken is cooked through. Serve over couscous or rice.
Cut broccoli into bite size pieces. Mix broccoli, onions raisins, beer nuts and sunflower seeds in a salad bowl. Mix mayonnaise sugar and vinegar together. Toss salad with mayonnaise mixture. Refrigerate at least 6 hours or overnight. Sprinkle with bacon right before serving.
Cook rice in abundant salted water, as you would pasta, until it's just done; white will take 10-15 minutes, brown 30 minutes or more. Drain, rinse in cold water, drain again, then combine with vegetables and tofu in a large bowl. Put black pepper, miso, water or sake, sugar, mirin or honey, and vinegar in a small bowl and whisk together. Taste and add more vinegar and a pinch of salt if needed. Combine rice mixture with miso dressing with 2 big forks, fluffing rice and tossing gently to separate grains. Crumble nor over salad and sprinkle with sesame seeds, taste, and adjust seasoning or moisten with a little more dressing. Serve at room temperature or refrigerate up to a day, bringing salad back to room temperature before serving.
Cook squash and onions until tender; drain. Add all other ingredients except breadcrumbs, butter, and cheese. Pour into a 8x8x2-inch baking dish coated with cooking spray. Top with mixture of breadcrumbs, butter, and cheese. Bake at 325 degrees for 30 to 40 minutes.
Preheat the oven to 350 degrees. Place the crust in a pie plate and prick the bottom with a fork. Cover lightly with a sheet of foil, pressing it gently into the crust and making sure the edges are covered. Place weights (metal pie weights or dried beans) on the foil to weigh down the bottom and hold up the sides of the crust. Bake for 10 minutes, then remove foil. Continue baking until the crust is firm and has lost its sheen but is not browned, about 5 more minutes. Remove from the heat and set aside. In a medium bowl, combine the butter, eggs and vanilla extract. Add the brown sugar and flour and mix until thoroughly blended. Using a rubber spatula, fold in the walnuts and chocolate chips. Pour the batter into the crust. Bake until puffed and golden brown, about 30 minutes. Remove from the heat and place on a rack to cool. Serve warm. (cook time includes blind bake time).
Combine all ingredients except ingredients for topping and pour into a 9x13-inch pan. Make the topping: combine all ingredients until everything is mixed well. Sprinkle topping over sweet potato mixture. Bake at 350°F for 35 minutes. (Topping should be set and sort of melted into the sweet potatoes to form a crispy but flat top.). *NOTE: To cook the sweet potatoes, fill a large pot with water and put the sweet potatoes in; turn on stove to HIGH. Once the water comes to a boil, turn down heat and let boil with lid on for 30-35 minutes or until tender when pricked with a fork. Once they cool a little it should be easy to peel them.
Squeeze the lemon juice both inside and outside the fish, and sprinkle with spice seasoning. Place the fish in a shallow dish, cover and set aside in a cool place to marinate for a few hours. Lift the marinated fish out of the dish and dust thoroughly with the flour shaking off any excess. Heat oil in a large non-stick frying pan over medium heat. Add the fish and fry gently for about 10 minutes on each side. Meanwhile cut the avocados in half, remove the pits and cut in half again. Peel away the skin and cut into thin strips. When the fish are cooked through, and skin is crisp and brown, transfer them to a warm serving dish. Add the avocado and corn slices . Garnish with lime slices and serve immediately.
Mix together the yogurt, mustard, garlic, ginger, and salt and pepper. Spread the mixture on the chicken, rubbing it in. Place in a baking dish, cover, and let marinate for at least 2 hours. Preheat oven to 375 F degrees. Bake the chicken, uncovered, for 1 hour or until it is brown.
Reserving 1/4 cup liquid from can, drain chickpeas in a colander. Rinse well under cold water then shake off excess water. Process chickpeas and reserved liquid, lemon juice, tahini, garlic, cayenne, and 1 1/4 tsp salt in food processor. Transfer mixture to a serving dish. If desired, drizzle with oil and sprinkle with paprika. For variety, I sometimes add finely chopped cucumber (seeds removed and patted dry) and dill. Or I like to add finely chopped olives (black, green, kalamata).
Cut pumpkin into large blocks and remove seeds. Place pumpkin on a plate and heat in microwave for one minute. Slice pumpkin thinly. Heat butter in saute pan and cook onion slices until softened (not brown). Add pumpkin slices to the pan and saute. Add chicken bouillon and water and simmer vegetables until softened. When cooked, whirl the vegetables and broth in a blender or food processor until smooth. Return to the pan and add milk. Heat the soup over low heat. Season with salt and pepper to taste.
In a microwavable bowl, combine the sugar, cocoa, butter and milk. Microwave on high for 3 minutes or until boiling. Stir in confectioner's sugar and vanilla. Pour into a foil lined greased 8 inch square pan. In another microwavable bowl, heat caramels and water on high for 2 minutes or until caramels are melted. Stir in peanuts and spread carefully over chocolate layer in pan. In a small microwavable bowl, melt chips on high in the microwave for 1 minute or so. Carefully spread over caramel nut layer. Chill until firm. Cut into 1 inch squares. ENJOY!
Quarter and core the apples and cut into smallish dice - a bit smaller than canned pineapple cubes. Put half the butter in a frying pan (you will need a lid for it later), heat until foaming, then tip in the apples. Fry for 7-10 minutes, turning more or less constantly, until golden brown all over and just tender when prodded with a knife. Lift out and set aside. Melt the remaining butter in the pan and fry the chopped shallots for 2-3 minutes. Move them to the sides of the pan so they don't start to burn, then put the chicken in, skin side down. Cook the chicken, without moving it, for 3-4 minutes until browned, then turn it over and cook in the same way for another 3-4 minutes. Heat about one third of the calvados in a ladle or small pan. Remove from the heat and set light to it with a match, then pour it over the chicken in the pan, stirring to burn off the fat. Repeat with the remaining calvados, in two batches. Pour in the broth and season with salt and pepper. Cover and simmer very gently for 15 minutes or until the chicken is cooked and tender. Lift the chicken on to a board and set aside to rest for a few minutes. Vigorously bubble the remaining juices in the uncovered pan for a couple of minutes, to reduce, then stir in the apples and creme fraiche and keep the pan over a low heat. Carve each breast thickly into 6 or 7 diagonal slices and transfer them to warmed plates, keeping the slices together by lifting them with a fish slice or wide palette knife. Check the seasoning of the sauce and spike with a touch of lemon juice, then spoon over the chicken. Sprinkle with parsley and eat.
Heat oven to 350°F Place pie crust in a 9-inch glass pie pan or 9-inch deep dish glass pie pan. In medum bowl with electric mixer, beat cream cheese, granulated sugar, 1/2 teaspoons vanilla and 1 egg on medium speed on high until smooth stir in ginger. Spoon and spread filling in crust-lined pan. In large bowl, mix flour and butter. Stir in brown sugar, 1 teaspoons vanilla and 2 eggs until well blended. Stir in pecans. Carefully spoon mixture evenly over filling. Bake 40-50 minutes or until center is set and crust is golden brown. Cool 1 hour. Refrigerate until thoroughly chilled, about 2 hours. Store in refrigerator.
For roux, blend oil and flour in stockpot. Cook over medium heat 10-15 minutes until dark brown. Add chopped onion, parsley, celery, green onions and garlic to roux. Cook additional 5-10 minutes until tender. Add broth, okra, salt and simmer for 15 minutes, covered. Add shrimp, simmer 5 minutes more. Add cooked rice, and serve.