HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375. Prepare mac and cheese according to box instructions (I didn't include the ingredients the box might call for, since they're all different). While mac and cheese is cooking, mix chicken with hot sauce and blue cheese. I broke up the bigger chunks of chicken to make it more consistent, but that's up to you. In a 9x12 dish, pour about half the mac and cheese. Add the chicken/hot sauce/blue cheese in another layer, and cover with the rest of the mac and cheese. Add about half of the shredded cheese and mix a bit, so the layers aren't precise but still somewhat there. Sprinkle the rest of the shredded cheese on top. Bake for about 20 minutes. Optionally, sprinkle the remaining ingredients (y'know, the optional ones) on top. (Now, I'm no expert. I've made this once and I did this part half way through cooking, but I suppose I could've done it at the beginning). Bake for another 20 minutes or so. I chose arbitrarily, when it seemed completely heated through. Serve! I served it with salad, because it's definitely pretty heavy with all that cheese and pasta. Enjoy.
Combine the tomatoes, onions, peppers & celery in a bowl. Whisk the vinegar, honey & cloves slowly while drizzling in the the olive oil. Season with hot sauce, salt & pepper. Mix into the salad and let it rest in the fridge for at least 4 hours. Let it stand at room temp for about 20 minutes before serving. Drain salad and sprinkle with cilantro.
Put raisins, nuts and zest through a grinder. Set aside. Cream butter with sugar; stir in eggs and buttermilk, mixing well. Add soda, flour and ground mixture. Pour batter into a greased and floured bundt pan. Bake in a 350 oven 45 to 60 minutes. Dust with confectioners sugar.
Preheat oven to 400F, rack in the middle. Line a baking sheet with foil and place a cooling rack on top. Lightly spray the cooling rack. Place the brown sugar in a pie tin. Place the Sriracha in a bowl. Gently separate the onion rings leaving 2 rings together (you want to double up on the onions when you wrap them). For this dish you want the larger rings. The smaller, inner rings you can set aside and use in another dish. Take 2 strips of bacon and coat each side with brown sugar (doesn't have to be caked on but coated evenly). If your hands are sensitive, put on plastic gloves and using a pastry brush or rubber tipped brush, baste the Sriracha on all sides of the onion rings (leaving the 2 together). Starting at one end of the bacon, snuggly but gently wrap the bacon around the onion ring slightly overlapping itself. You should be able to get half way around (again, depends on how big your rings are). Take the second piece of bacon and place one end over top of the previous piece of bacon (where you left off) and continue wrapping until you have completely wrapped the onion ring in bacon. If you wish at this point you can skewer the bacon in place. Place end side down on the rack and continue wrapping the rest of the rings. For the smaller rings use 1 1/2 slices of bacon. You really don't want to overload this with bacon as you want the bacon to cook evenly. Once all the rings are wrapped, place in the oven and bake for 20 minutes. Using tongs GENTLY flip over. Cook for another 15-20 minutes. The last 3 minutes the rings may be broiled for a charred appearance. Remove from the oven and immediately plate. They will be soft so be careful but the bacon will crisp up and they will become crispy and crunchy. Side note: To help with cleanup, have a sink of hot soapy water ready that you can immediately put your cooling rack inches Don't let this stuff dry on the rack as it's a pain to get off. Soaking it for 15 minutes will take it off really easily.
Shell prawns, reserving the tail pieces and shells and remove the central vein from each prawn. Set aside. Place the shells in a food processor or blender and process to form a fine paste. Place the shell paste in a medium saucepan together with the water, bring to the boil and continue to boil until reduced by half. Transfer the shell sauce back to the food processor and blend until smooth then pass through a very fine sieve. Set aside. Heat the oil in a medium saucepan, add the onion and saute until soft and transparent. Add the garlic, ginger and tomato paste, mix well and simmer for 1-2 minutes. Add the reserved shell sauce, chopped tomatoes, thyme, parsley, salt and pepper. Mix well and simmer over a low heat for 10 minutes, stirring from time to time. Add the prawns and continue to simmer for a further 5 minutes. To serve - transfer to a warmed serving dish and decorate with the sliced boiled eggs. Serve immediately.
Preheat the grill to a medium temperature. If using a charcoal grill, wait to coals are about white. Place the sweet potatoes on the highest rack. Turn a quarter turn every 10 minutes. Check for tenderness after 40 minutes. (If there are still hard spots, continue to turn every 5 minutes until done). Serve with butter and a little paprika or with butter and brown sugar.
In a large bowl mix together the flour, baking powder, and salt. Stir all the ingredients together making sure that the baking powder is well distributed throughout the flour. Pour the flour mixture into your mixing bowl and slowly add milk to the flour and melted butter, while kneading the dough. You should end up with stiff workable dough that is not sticky. If you end up with wet sticky dough you need to add more flour. If the dough will not hold together then you need more milk. If you have never made dough before you may find the process of kneading a little daunting. I would suggest trying this at home a few times until you get the hang of it. I have improved upon the recipe as follows: After the dough is ready flatten into rectangular shape and sprinkle some garlic powder and aprox 3 teaspoons herbs de province then rework the dough to incorporate the herbs and spice to the dough. Wrap the dough in plastic wrap and let it rest 8 hours or overnight. (Hint the longer the dough rest the more the herbs and spice infuse the dough with flavor.). Now that your dough is made you're ready to fry some Indian flat bread. Take your dough and divide it into small balls. The size of the balls is up to you. Next take the balls and flatten them out into patties. Try to flatten them so that they are about 1/8 inch thick or like a thick tortilla. This will make the bread cook fast and evenly. Heat up some oil in a frying pan and cook them for a few minutes on each side until they turn golden brown and puff up like pancakes. Don't try to fry bread with margarine or butter because it will burn in the frying pan. I top it with butter while still hot, right out of the pan and sprinkle a little kosher salt and garlic powder on top and eat. As Rachael Ray would say, Yummo!
Heat oven to 400°F. Prepare Caramel Sauce. Blend baking mix, sugar and salt in saucepan. Stir in vinegar and water. Cook, stirring constantly, over medium heat until mixture thickens and boils. Boil and stir 1 minute. Remove from heat. Stir in vanilla and butter. Cool. Place apples in ungreased square pan, 8 x 8 x 2 inches. Sprinkle with 1/2 teaspoon cinnamon and the nutmeg. Stir 1 1/2 cups baking mix and milk to a soft dough. Scatter dropped dough over apples and spread dough over apples as best you can; sprinkle with 1/8 teaspoon cinnamon. Pour Caramel Sauce over top. Bake 35 to 40 minutes or until apples are tender. 6 servings. Betty Crocker's Bisquick Cookbook.
Set oven to 350 degrees. Set oven rack to second-lowest position. Grease a 13 x 9-inch baking pan, and line bottom with parchment paper to prevent bottom of cake from over-browning). Mix together all streusel ingredients; set aside. With an electric mixer, cream butter and sugar until fluffy, about 4-5 minutes, until no sugar granules remain. Mix in eggs and vanilla; beat until blended, about 1-2 minutes, scraping bowl often. Stir in the sour cream; beat until well blended, about 1 minute. In a small bowl, sift together the flour, baking soda, baking powder and salt. Add to the creamed mixture, beating until blended. Gently fold in the raspberries or blueberries (if using) with a spatula, if you are using fresh berries, careful not to break the berries while mixing in, especially if using fresh raspberries. Spoon about two-thirds of the cake batter into the prepared baking pan. Sprinkle half of the streusel mixture on top. Then dollup the remaining cake batter on top of the streusel mix (does not have to cover completely). Then sprinkle the remaining streusel mixture on top. Bake for about 1 hour, or until cake tests done.
Mix the cocoa powder to a smooth paste with some of the milk. Place the rest of the milk on the stove in a pan. Bring almost to a boil. Add the cocoa paste and the sugar. Stir till boiling point is reached. Remove from heat. Fill glasses up to 1/3rd with chipped ice. Strain the cocoa onto this. Add a heaped tsp. of whipped cream and serve immediately.
Take your Magic Bullet or Blender and pop in your soy nuts, sunflower seeds, almonds , and if you have dried fruit pop it in as well. Blend until fine with a bit of chunks. Then in a mixing bowl add your brown sugar, oats, and blended mix you just made with the magic bullet. Mix well. Personally i like to put my honey in the microwave to get it to liquid, then add it to the mix along with the eggs, vanilla ( i put alot of vanilla), and chocolate chips. Mix until you get a snicky texture.If you change the recipe here you would have to simply adjust your wet vs dry ingredients to get that same sticky texture Take a baking sheet and cover it with Parshemin paper and take the mix and plop it on top and with 2 spoons try and make the mix into a rectangular loaf 1/2'' high and equal all over. Cook at 350 for about 12 min or until sides are golden. Let Loaf cool off then cut as you wish, for storage the freeze really well so you can glad-wrap them for future use. Enjoy and have fun making your own.
Brown beef and clove of garlic. Add salt, pepper, sugar and tomato sauce; cover and cook slowly for 15-20 minutes. In separate bowl, mix green onions, cream cheese and sour cream. Spray a 3 quart casserole dish. Put in 1/2 the noodles, half the sour cream mixture and half the meat mixture. Repeat the layers and top with the 3/4 cups of the cheddar cheese. Bake at 350 for 30 minutes.
In beater, cream butter and then add eggs, one at a time continuing beating,add milk, alternating with pre-sifted dry ingredients, beating all the time. Add almond extract. Pour into greased and floured cake pan. Bake at 350° C (convert to Fahrenheit) until tested with a drinking straw, it comes out clean. Frost. Instructions for Frosting: Beat whites to stiff peaks stage, and add the sugar very gradually, without stopping beating. Add the almond extract and then the ground or chopped almonds. Mix everything and frost the cake, in pan or out of it. Put again in moderate-heat oven just for a few minutes for frosting to brown a bit. Let cool and serve.
Arrange oven rack on lowest rack. Place a cookie sheet on rack. Heat oven to 425 degrees. Start to prepare Stouffer's frozen spinach souffle according to package directions for the microwave except microwave only 5 minutes, until edges begin to puff and center is defrosted. Combine souffle, ricotta, Parmesan, garlic, nutmeg, salt, and pepper in large bowl until well mixed. Pour into pie shell, spreading top evenly with a rubber spatula. Place pie on the cookie sheet and bake 32-24 minutes until crust is brown and filling is puffed (center may not puff, but that's okay).
Sweet Dough preparation: Combine warm milk, sugar, salt, softened butter, and beaten eggs. Dissolve yeast in warm water and add to other ingredients. Add half of flour, mix well until smooth. Add flour to handle easily. Knead dough on lightly floured board. Put dough in greased bowl, cover and place in warm, draft free place until doubled in size. Punch down and let double again. Divide dough in three parts. Roll each part until very thin in rectangular shape. Spread filling, roll and twist in circular shape like a snail or cinnamon roll. Place in greased 8" or 9" cake pans. Cover, put in warm place and let rise. Bake at 350 degrees for 30 - 45 minutes. Makes three loaves. Filling preparation: In heavy pan, over medium heat, combine sugar, milk and margarine and heat. Add nuts, then beaten eggs and mix well. Boil one minutes stirring constantly. Remove from heat, add pinch of salt, cocoa and cinnamon and mix well. Let cool till just warm enough to spread.
Preheat oven to 350°F; butter an 8-inch spring form pan and line the bottom with parchment paper. For streusel topping combine flour, sugar and ground cinnamon in a large bowl. Cut in the butter with a pastry blender or fork until it resembles coarse crumbs. Set aside. In a separate bowl whisk together the flour, baking powder and salt. Set aside. In the bowl of an electric mixer with paddle attachment, cream the butter. Add the sugar and beat until light and fluffy. Add the egg and vanilla and beat until incorporated. Add the flour mixture, alternately with the milk and beat only until combined. Spread the batter onto the bottom of the prepared pan and sooth the top with a spatula. Evenly arrange the blueberries on top of the cake batter and then sprinkle with the streusel. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and place on a wire rack to cool slightly. Serve warm or room temperature.
Mix yeast, salt, honey and butter with the lukewarm water in a 5 quart bowl, or a lidded (not airtight) food container. Mix in the remaining dry ingredients without kneading, using a spoon, a 14-cup capacity food processor (with dough attachement), or a heavy-duty stand mixer (with dough hook). If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour. Cover (not airtight), and allow to rest a room temperature until the dough rises and collapses (or flattens on top); approximately 2 hours. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 5 days. On baking day, lightly grease a 9x4x3 nonstick loaf pan with a neutral-tasting oil. Dust the surface of the refrigerated dough with flour and cut off a 1-1/2 pound (canteloupe sized) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom and all four sides, rotating the ball a quarter-turn as you go. Form an elongated oval and place it in the prepared pan. Allow to rest for 1 hour and 40 minutes (or just 40 minutes if you are using fresh, unrefrigerated dough). Twenty minutes before baking time, preheat the oven to 400F, with an empty broiler tray on any other shelf that won't interfere with the rising bread. Place the loaf on a rack near the center of the oven. Pour 1 cup of hot tap water into the broiler tray and quickly close the door. Bake for about 50 minutes, or until deeply browned and firm. Allow to cool before slicing or eating.
Preheat oven to 350°F. Combine filling ingredients in mixing bowl; beat on high speed 3 to 5 minutes or until very well mixed. Pour into pastry shell. Bake 25 to 35 minutes or until golden brown and firm. Cool before serving.
Soak the bread in water for 5 minutes and squeeze dry between hands. Put in food processor along with tarama, onion and garlic. With processor running, drip in olive oil and lemon juice, alternately, until tarama has a light, mayonnaisey consistency and is completely emulsified.
Make Filling: Adjust oven rack to lowest position and heat oven to 450 degrees. Heat sugar, syrup, cream, and molasses in saucepan over medium heat, stirring occasionally, until sugar dissolves, about 3 minutes. Remove from heat and let cool 5 minutes. Whisk butter and salt into syrup mixture until combined. Whisk in egg yolks until incorporated. Bake Pie: Scatter pecans in pie shell. Carefully pour filling over. Place pie in hot oven and immediately reduce oven temperature to 325 degrees. Bake until filling is set and center jiggles slightly when pie is gently shaken, 45 to 60 minutes. Cool pie on rack for 1 hour, then refrigerate until set, about 3 hours and up to 1 day. Bring to room temperature before serving.
For dried chilies - cut them apart, discard dried seeds, and reconstitute by putting the shells into a bowl and pouring 1 cup boiling water over them. let sit for 1 hour. Save the water for later use. For fresh chilies - seed and devein (wear rubber gloves and wash hands thoroughly afterward). Chop the onions and cilantro. Place into crock pot. Mince or finely grate the garlic. Place into crock pot. Brown the beef until it is well broken up. Put into crock pot. Chop fresh and reconstituted chilies. Place into crock pot. Wash hands once again. Tomatoes: Chop the fresh romas or open the canned tomatoes. Place in crock pot. Put all other ingredients into the crock pot, including the water and reconstituted water. Heat on low for 8 hours. serve with sliced green onion, mexican blend cheese, and/or crackers. Have some milk available for sissies that can't stand the heat.
Wilt head of cabbage in large pot of boiling water for 5 minutes. Remove cabbage from pot, cool slightly and separate leaves, taking care not to break the leaves. Mix ground beef, sausage, cooked rice, garlic salt, paprika and pepper. Form 3 inch balls. Place meatball into cabbage leaf and fold leaf around the ball. Place roll into a large square of cheesecloth, cover and twist ends of the cloth to shape and tighten the roll. Remove cabbage roll and repeat until all filling is used. In a large roasting pan which has been coated with olive oil, place layer of cabbage rolls (folded side down), cover with 1 can of tomatoes, and repeat. Pour chicken broth over the layers. Preheat oven to 325 degrees F. Cover roasting pan and bake for 2 hours or until until cabbage is tender. Serve with mashed potatoes.
In saucepan, combine chicken broth and butter. Heat to a boil; remove from heat. Add heavy whipping cream and then gently stir in potato flakes. That's it!
Pre-heat oven to 375 degrees. Mix all ingredients together, starting with the shortening and adding each one in order. You can do this by hand or with a heavy-duty mixer. Roll dough into 1 1/2 inch balls. Place on ungreased cookie sheet. Press with bottom of a small glass dipped in flour. Bake 20 minutes. When cookies are cool, dip in sugar-cinnamon mixture.
Cut squid into desired serving pieces leaving as rings - see below. Mix soy sauce, sugar, salt & pepper together in a flat dish and marinate overnight, turning occasionally. Drain the squid and pat dry with paper towel. Carefully thread squid rings over skewers leaving a bit of space in between and place over the top of oven racks so the squid is hanging down between the racks. Set oven to 50C / 120F and dry for 4 hours with something in place to keep the door open an inch or so. If you want to keep the rings round you'll need to periodically turn as the squid starts to dry. Before serving grill or broil on high heat for around 3 minutes.
Pour mirin into a saucepan and bring to a boil over high heat. Stir in the soy sauce and cool to room temperature. Pour into a bottle, add kombu, and close tightly. Store in a cool dark place for up to one year.
Sprinkle 1 thawed puff pastry sheet with grated Parmesan, then cut lengthwise into 15 strips. Wrap each of 15 asparagus spears with a pastry strip. Season with salt and pepper. Bake in a 400 degree oven until golden, about 20 minutes.
Add all ingredients to your bread machine as your directions instruct. Mine go like this: Add liquid ingredients to bread pan. Add all dry ingredients, except yeast, to bread pan. Make a well in the dry ingredients and carefully add the yeast into the well. Select the "French" setting on your machine. Select crust color, if applicable. Press start! OVEN METHOD: To make loaves in the oven, use the "Dough" cycle on your machine. When cycle is complete, punch dough down and divide into 2 equal parts. On a lightly floured surface, roll each half into a rectangle, about 10 x 15. Starting at the long side, roll each rectangle, jelly roll style, into a tight, long loaf. Seal seams and ends by pinching dough together. Place loaves seam sides down on a large, ungreased baking sheet. You may sprinkle some cornmeal or flour on the pan under where you'll be placing the loaves. Cover loaves with a clean towel and let rise in a warm place for about 30 minutes, until almost double in size. Preheat oven to 375*. Place a pan of hot water on the bottom rack of your oven. This will create steam inside the oven while the bread is baking to give you an authentic crust. Using a very sharp knife, carefully make 3 or 4 diagonal slashes in each loaf, cutting about 1/2 inch down into dough. If you choose, at this time you can carefully brush on an egg white glaze (one egg white beaten with 1 tbl. of water) and sprinkle with sesame seeds, poppy seeds, dried onion or garlic, etc., if desired. Bake for 25-30 minutes (or until loaves sound hollow when tapped) on middle oven rack. Cool on wire racks and serve warm.
in a large dutch oven, saute onion til translucent. add garlic and saute just a couple minutes. add the rest of the ingredients and cook 20 minutes or until potatoes are soft. puree ingredients with a stick blender add water or milk to thin (or cream if you wish!).
Place all the ingredients in a blender and blend until the mixture become a paste. Add 4-5 tablespoons of cold water to ease blending. Add the yoghurt and mix well blended. Adjust seasoning as per taste. This chutney can be stored in an airtight, non-metallic container for up to four days in the refrigerator. ** servings is a rough guess,as it depends on what the chutney is used for.
Cover and blend on low speed for a few seconds, then on high speed for about 30 seconds. When done it should be thick and smooth. You can add a touch more water if it's too thick to blend. For variation, add 1 teaspoon of unsweetened cocoa powder.
In a blender or food processor, puree all ingredients until smooth and well incorporated. Carefully and neatly spoon mixture into popsicle mold. Freeze for 3-5 hours or until frozen solid. To release fudgesicles from mold, run warm water over the outside of the mold until fudgesicles release easily.
Combine the sugar and water in a large saucepan and bring to a boil. Add the cranberries and return to a boil, then lower the heat so that the liquid simmers. Add the apples, walnuts, raisins, Grand Marnier, orange and lemon juices, cinnamon, and nutmeg, and cook for 10 to 15 minutes. Remove the pan from the heat and let the sauce cool. Serve in a side bowl with turkey or any preferred holiday dish.
Buffalo Sauce: Melt coconut oil in small saucepan over low heat. Whisk in hot sauce, brown sugar, and vinegar until combined. Remove from heat and cover to keep warm; set aside. For the Cauliflower: Line platter with multiple layers of paper towels. Add oil to large Dutch (about 6 quart and cast iron works great) oven until it measures about 1 1/2 inches deep and heat over medium-high heat to 400 degrees. While oil heats, combine cornstarch, cornmeal, 1/2 teaspoon salt and 1/4 teaspoon pepper in small bowl. Whisk coconut milk and hot sauce together in large bowl. Add cauliflower; toss to coat well. Sprinkle cornstarch mixture over cauliflower; fold with rubber spatula until thoroughly coated. Fry half of cauliflower, adding 1 or 2 pieces to oil at a time, until golden and crisp, gently stirring as needed to prevent pieces from sticking together, about 3 minutes. Using slotted spoon, transfer fried cauliflower to the paper-lined platter. Return oil to 400 degrees and repeat with remaining cauliflower. Transfer 1/2 cup sauce to clean large bowl, add fried cauliflower and gently toss to coat. Serve immediately with dressing and remaining sauce.