HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a lg. skillet over med-high heat fry hamburger until almost done, chopping to break up the meat into small pieces. When meat is done, drain grease. Add half the pack of taco seasoning and water. Continue cooking until water is evaporated. Add salsa, and mix well. Add half the bag of Mexican blend cheese. Mix well until cheese melts. Set aside. When ready to make scoops, fill each one with a little meat mixture. Preheat oven to 350. Mix sour cream and the rest of the pack of taco seasoning. Set aside. Top scoops with additional cheese. Put on a lg. baking sheet, and bake in the oven for about 5 minutes, or until cheese is melted. Put on serving platter, and dollop with a little sour cream mix.
Combine rice, water and seasonings in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 35-40 minutes, or until tender. All the water might not be evaporated. Don't worry about this. Remove from heat, and cool. Place black beans and pinto beans into a colander or strainer, and rinse. Transfer to a large bowl. Add corn, onion, spices and salsa, and toss to mix. Mix in rice and cheese. Fill quart-sized freezer bags with 3 cups of this mixture. That works best for our family of 5. Freeze. Defrost and heat through before filling tacos or burritos. 1/2 cup serving per taco-sized tortilla works very well. Serve with sour cream and/or salsa, and fresh cilantro.
NOTE: Use the Hottest horseradish you can find, the stuff from Arby's works great! If you open the jar and your eyes water you have the right stuff. Also, for best taste, use freshly made Hidden Valley Ranch dressing, no bottled stuff. If you do use the bottles stuff, you will want to water it down with buttermilk. - Mix cream cheese and cheddar cheese thoroughly in small bowl. - Mix Hidden Valley Dressing and Horseradish in separate small bowl. - Rinse mushrooms and remove stems. - Stuff cheese mixture into mushroom caps so about 1/4 inch higher than cap in domed shape. Place stuffed caps into smaller/properly sized, oven ready, final serving dish. Bake mushrooms caps and cheese mixture in 350 degree oven for about 15-25 minutes, or until cheese is golden brown and mushrooms are about 3/4 cooked, not mushy. Place hidden valley ranch dressing and horseradish mixture into 2 small finger bowls or souffle cups that will be used for dipping caps. Remove mushrooms from oven, place dishes on larger serving plate and add dipping sauce on the side. Enjoy!
Stack the two layers of cheesecloth on top of each other and pour the ground beans into the center. Pull up the sides of the cloth and leave at least 4 inches of space for the grounds to expand. Tie the top tightly with butcher's twine or kitchen string. Fill a large food safe container with the cold water. Any glass or stainless steel container with a lid will work. Do not use a plastic container that was previously used to hold an aromatic food such as pickles or the like. Add the cloth sack to the water and use your hand to submerse it for a minute or two. Cover the container with a lid or plastic wrap and let rest in your refrigerator, or any cool spot, for 14 hours. After 14 hours discard the sack of grounds and refrigerate the brewed coffee until ready to serve.
Saute onion and garlic in hot oil in a large saucepan until tender. Add broth and spinach; cook until spinach thaws, stirring occasionally. Bring to a boil, stirring occasionally. Stir in couscous; cover, remove from heat, and let stand 5 minutes or until liquid is absorbed. Stir in cheese and remaining ingredients. Serve immediately.
In medium bowl add peeled and sliced cucumbers. Add sour cream and stir gently until cucumbers are well coated. Sprinkle with black pepper and refrigerate until ready to serve.
Put the potatoes in a large pot and cover them with water. Add 1 teaspoon salt for each quart of water. Heat to boiling and cook for 20 to 25 minutes, until the potatoes are tender. Drain, peel, and mash the cooked potatoes. Meanwhile, pare the rutabaga and cut it into 1-inch pieces. Place in a saucepan, cover with water, and bring to a boil. Simmer until tender, 25 to 30 minutes. Drain, mash, and add the cooked rutabaga to the potatoes. Beat with an electric mixer until the potatoes and rutabagas are smooth and fluffy. Beat in the flour, eggs, salt, and milk or cream. Preheat oven to 350°F Butter a 3-quart shallow baking dish. Turn the mixture into the dish. Using a spoon, spread out the mixture, making indentations in the top of the casserole. Dot with the butter and sprinkle with the bread crumbs. Bake uncovered for 1 hour, or until lightly browned. 12 servings. Scandinavian Feasts.
Mix together sugar, orange juice and liqueur, adjusting the amount of sugar according to the sweetness of the fruit. Put the fruit in a bowl, pour the marinade over it and stir gently. Chill for at least 1 hour, stirring occasionally.
In a Dutch oven, over medium heat, add the oil, garlic, anchovys and red pepper flakes and cook until fragrant, about 30 sec. Add in the veal and brown on all sides, about 5 to 7 minute. Add in the tomatoes, olives, parsley and season with salt and pepper. Bring to a simmer and gently cook for 5 to 7 min, stirring occasionally. Cook the pasta according to package directions. Add the pasta to the sauce. Add the basil, drizzle with extra-virgin olive oil, toss to combine, plate and serve.
Gradually stir in pectin into apple and lemon juice in a medium saucepan until dissolved. Bring to a full rolling boil that cannot be stirred down, over medium high heat, stirring constantly. Remove from heat. Stir in peaches and stir for 1 minute. Ladel jam into clean plastic containers leaving 1/2 inch headspace. Put on caps and let jam sit in fridge until set. Put in the freezer for up to 1 year or keep in the fridge for up to 3 weeks.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix vanilla bean with vanilla extract in a small seperate bowl. Add to mixture and beat well. Combine the flour, baking soda and salt in seperate bowl. Gradually stir into the creamed mixture. Fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven, until light brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Enjoy!
Blend all the ingredients in a food processor until you have a smooth paste. Portion out 3 Tablespoon size mounds on sheets of plastic wrap. Place the wrapped portions in a sealed container and freeze it for later use. The paste can be stored for 6 months.
Cake: Cream butter and sugar. Add the eggs and blend. Add the cold coffee and beat 1 minute. Sift together the cocoa, flour, soda, and salt. Blend into the other ingredients. Add the boiling water and blend with mixer on low. Pour in a greased 9" x 13" pan and bake 35 - 40 min, at 350 degrees. Icing: Mix sugar, butter, milk, cocoa, and salt in a sauce pan. Beat in the egg and bring to a boil and boil one minute stirring constantly. Beat with mixer and spread on cake.
In a large bowl, combine the first 4 ingredients. Stir in the mayonnaise (& hot pepper sauce, if using), mixing well. Cover & refrigerate at least 1 hour before serving.
Preheat oven to 250°F. Peel potatoes and coarsely grate, directly into a large bowl of cold water. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander. Spread grated potatoes, garlic and onion on a kitchen towel, roll up and wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt. If it's too runny add a little flour or matzo meal. Too dry add a little bit more egg. Heat a large skillet. Add enough oil to cover the bottom plus a bit more. Get the oil hot but not smoking. Use a spoon to potato mixture into skillet, spreading with the back of the spoon into 3 or 4-inch rounds. Reduce heat to moderate and cook until undersides are very well browned, about 5 minutes. Turn latkes over and cook until undersides are very well browned, about 5 minutes more. You want walnut brown, not beige. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven. To make the Double Down, spread creme fraiche on one side of a latke, pile on lox and onions, spread some creme fraiche on another latke, then make into a sandwich.
Chop tomatoes, onions, and jalapenos into small pieces by hand, put into large bowl (don't use blender). Chop up a hand full of cilantro, stir into mix. Add salt, garlic and chili powder. Set in fridge for 20 minutes. Dip your favorite chip and enjoy.
In a large, heavy pot, cook bacon over medium heat until crisp; Remove; drain on paper towels. Cool and crumble; set aside. Drain all grease, except for about 2 tablespoons from pot and discard. Add onion to pot and cook, stirring often for about 3 minutes. Add corn and garlic and cook again, stirring often for another 3 minutes. Now add the chicken broth; simmer, uncovered for 15 minutes. Add grated cheese, one-fourth at a time, making sure each addition has melted before adding the next. Gradually stir in the cream; heat until hot, but not boiling. Remove from heat and stir in the cayenne pepper and adjust seasonings, if necessary. Stir in reserved bacon.
*JarMix Instructions*. In medium bowl, combine flour, sugar, baking powder and salt, stirring to mix well. In 1-qt jar, place half of the flour mixture and press down firmly. Place cranberries in jar and then cover with chocolate chips. Place remaining flour mixture over chocolate chips. Place lid on jar. *PreparationInstructions*. Preheat oven to 375°F. Empty contents of jar into large mixing bowl. Add vanilla, eggs and oil. Beat on low speed until thoroughly blended (dough may be crumbly). Shape into 1 1/2-inch balls and roll in sugar. Place 3 inches apart on ungreased cookie sheet. Bake for 10 minutes, until very lightly browned edges. Cool for 1 minute and transfer to cooling rack.
Carefully wash the mint leaves removing any bruised leaves or stems. Place sugar, water and mint leaves in a medium saucepan and bring to a boil over medium heat. Lower the heat and continue to simmer 15 minutes, occasionally scraping down sides to make certain all sugar crystals are incorporated. Add the tequila and continue to simmer an additional 5 minutes. Turn off heat and add the juice of one lime. Let syrup cool to room temperature. Strain out the mint and refrigerate the syrup until ready to toss with your fruit salad.
1. For the lamb: Adjust oven rack to lower-middle position and heat oven to 450 degrees. Using paring knife, cut 1-inch-deep slits all over lamb and poke garlic slivers and rosemary leaves inside slits. Rub lamb with oil and season with salt and pepper. Place leg meaty side down on wire rack set inside rimmed baking sheet. Roast lamb for 15 minutes, flip, and roast 15 minutes longer. 2. For the crust: Meanwhile, pulse bread, garlic, oil, and parsley in food processor until coarsely ground. Reserve 2 cups crumb mixture for Lemon Asparagus Casserole. Stir rosemary into remaining crumbs. 3. Lower oven temperature to 325 degrees. Remove lamb from oven and brush meaty side with mustard. Press bread crumb mixture into mustard and continue roasting until temperature registers 130 to 135 degrees for medium, 30 to 45 minutes. Transfer lamb to cutting board and tent loosely with foil. Let rest 15 to 20 minutes. Slice and serve. Make Ahead: Make slits in lamb, fill with garlic slivers and rosemary, wrap tightly in plastic, and refrigerate for up to 2 days. The garlic-herb crust may be prepared as directed in step 2 and refrigerated for up to 1 day.
Preheat your oven to 350&deg;F. Whisk together the flour, baking powder, and salt in a small bowl. Set aside. Cream the butter and sugar in a bowl (use a plastic or wooden spoon or spatula). Mix until well combined. Add whipped egg and vanilla. Mix until well combined (3-4 min.). Slowly incorporate the flour mixture into the butter mixture. Mix until well combined but do not over mix dough. Drop dough by the tablespoonful onto cookie sheet 1/4" apart. Use your first two fingers and press cookies down at least 1/2 " - 1/4" thick. Do not make them too thin. Bake for 10-12 minutes or until the cookies are lightly golden brown. (Place cookie sheet in the oven on the middle rack.). Let cookies cool completely. If you are using colorful sugars or sprinkles, feel free to top your cookies while they are still warm, not hot. Top with frosting or icing after cookies are completely cooled. You will want to refrigerate them with the frosting on top to allow the frosting to properly set.
Chop the veggies into 1/2 inch pieces, toss directly into a large soup pot. Mince the garlic, add and cook them in a little olive oil till the onions are clear and the carrots are starting to get a bit soft. (You should be able to cut a carrot in half with the wooden spoon but not really easily). If using any other veggies add them so they're also about half cooked at the same time. Add canned tomatoes and use the can to measure and add an equal amount of water; stir. Crumble the veggie ground beef in, add spices and stir. At this time you can taste and adjust seasonings. The thickness should be about what you want as a finished product. Bring to a gentle boil. Now add the rice and the amount of water it will absorb (check the package, they vary) and simmer until rice and veggies are all soft and flavors combined. Serve topped with sour cream, and grated cheddar, and bread or a simple salad.
Preheat a conventional oven to 160degrees Celsius Grease a 27 cm x 20 cm tin lightly with vegetable oil and a brush (I just use parchment paper and skip the oil). Pop the pumpkin in a heatproof bowl with a small pool of water (you don't even need the water, the pumpkin will release plenty of liquid on its own) and cover with good quality cling film, before heating in the microwave on medium high for 8 minutes. Remove from the microwave, drain the liquid and re-cling before blasting it once again, this time on high for 3 minutes. Set aside. Meanwhile, measure out the cinnamon, ground almonds, cocoa powder, baking powder and salt. Bash up the chocolate inside its packet so that it is left in biggish chunks. In another bowl, whisk up the eggs, honey, maple syrup and vanilla extract until pale and full of surface bubbles. When the pumpkin is out of the microwave, drain all the water out again and whisk until the chunks have turned to a puree. Add the broken chocolate and leave to melt. Once mostly melted, add the egg mixture to the pumpkin and chocolate and beat until fully incorporated before adding the almond and cocoa powder concoction. Mix thoroughly. Pour into the prepared tin, sprinkle over the roughly ground pink peppercorns (if using) and place in the middle of the oven for 35 minutes exactly. Allow to cool in the tin before serving.
Cut a circular slice from the top of each roll and reserve the cap. Scoop out the inside of the rolls, leaving a thin shell. Drop the spinach into boiling water for 1 minute and drain well. Saute the spinach in butter for 1 minute. Drain and divide into the rolls. Saute the bacon and onions until tender. Stir in the BBQ sauce and add the mixture to the rolls. Break an egg into each roll, top with grated cheese and replace the reserved caps. Wrap individually in foil and place them on a cookie sheet in a PREHEATED 375 degree oven. Bake for 15 minutes. Let stand for 5 minutes before removing the foil. THESE CAN BE MADE AHEAD OF TIME DOWN TO STEP 6. WRAP IN FOIL AND SIMPLY ADD THE EGG AND CHEESE WHEN YOU ARE READY.
Combine the "fed" starter, milk, and flour in a large mixing bowl. Cover and let rest at room temperature for 2 to 3 hours. It won't necessarily bubble, but it may have expanded a bit. Preheat the oven to 350°F Lightly grease a 9" x 13" pan. In a separate bowl, beat together the sugar, oil, vanilla, salt, baking soda, and cocoa. The mixture will be grainy. Add the eggs one at a time, beating well after each addition. Gently combine the chocolate mixture with the starter-flour-milk mixture, stirring till smooth. This will be a gloppy process at first, but the batter will smooth out as you continue to beat gently. Pour the batter into the prepared pan. Bake the cake for 30 to 40 minutes, until it springs back when lightly pressed in the center, and a cake tester inserted into the center comes out clean. Remove the cake from the oven, and cool on a rack while you make the icing. Sift the confectioners' sugar into a large mixing bowl, and set it aside. In a small saucepan set over medium heat, melt the butter and add the buttermilk or yogurt. Dissolve the espresso powder in the hot water, add to the pan, and bring the mixture just to a boil. Immediately pour the simmering liquid over the confectioners' sugar in the bowl, and beat till smooth. Pour the warm frosting over the cake. Combine the chocolate chips, milk, and corn syrup in a microwave-safe cup. Microwave till the chips soften, then stir till smooth. Drizzle the chocolate over the icing. (This can be done immediately or you can wait until the cake is cooled.). If desired sprinkle chopped nuts on top.
Mash avocado and tofu in a bowl. Squeeze garlic through garlic press and add to avocado. Finely chop bell pepper and green onion and stir. Add herbs and spices. Mix well. Add hot sauce, stir in lime juice. This can be refrigerated as leftovers but don't make more the a few hours in advance of serving.
Wrap sweet potatoes in foil and bake on 350 until done (approx. 1 hr). Allow sweet potatoes to cool in foil, this will loosen the skin so you can peel them by hand. Peel skin off potatoes. In a sauce pan combine - Butter, brown sugar, maple syrup, salt, cinnamon & cayenne pepper. Melt all ingredients. In a mixing bowl combine potatoes and cream. With a mixer whip potatoes and cream (I used a stand mixer). once the potatoes and cream have come together to the consistency of mashed potatoes, fold in the mixture from the sauce pan. Pour mixture into a baking dish. Top with marshmallows (optional). Bake on 350 for 45 minute.
Cooking time is approx. freezing time. Add all ingredients to ice cream freezer and churn according to manufacturers instructions. Note: Any flaver soda and fruit may be used, sprite and pineapple, etc.
Place all ingredients in a heavy fondue pot, or saucepan, and simmer on LOW for 5 minutes. Serve with a platter of bite-size young vegetables (thinly sliced if the vegetables are fibrous), such as carrots, artichoke hearts, celery, cherry tomatoes, green pepper, zucchini, Belgian endive, and cabbage leaves. Or serve with bread cubes for dipping. Let the guests dip their choices into the warm sauce with fondue forks.
Preheat the oven to 375 . In a large bowl, sift the flour, sugar, and baking powder together. Work in the shortening as you would when making pie dough, to the consistency of coarse meal. Beat into the dough the eggs, milk, vanilla, and anise oil. The dough should be moist but not sticky. If the dough is too sticky, add a little more flour. Take a small portion of the dough and roll out to a 1/2 inch diameter cylinder. Spread some sesame seeds on a large piece of waxed paper and roll the dough in the seeds until the cylinder is completely covered. Cut the dough into 1 1/2 pieces on a diagonal. Place the cookies on a lightly greased sheet pan and bake for approximately 10-15 minutes, or until golden brown. Cool the cookies on a rack and store in an airtight container.
Cook beets in large pot of salted water for about 40 minutes until tender. Cool, skin, cut in half and then into wedges. Melt butter over med heat in a skillet. Add onion and cook, stirring, about 8 minutes until tender. Stir in honey, lemon juice, nutmeg, s& P. Add beets, stirring to coat and cook 5 minutes until glazed.
Cream butter and sugars well. Add egg and vanilla. Beat well. Add flour, salt, powder, soda, mix well. Add coconut, oats, cranberries, and krispies, and chipits. Combine everthing by hand thouroughly. Roll in to round balls. Flatten with a fork. Place on parchment lined baking sheets. Bake 325 degrees F. for 15 minutes.
Grease 13X9X2 baking dish, layer half of the tortilla strips, chiles, sausage and cheese. Repeat. Beat eggs, milk and seasonings in a bowl and pour over cheese. Sprinkle with paprika. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, for 50 minutes at 350. Arrange tomato slices on top. Bake 10-15 minutes longer until knife inserted in center comes out clean. Let stand 10 minutes before cutting. Serve with sour cream and salsa.
In a saucepan bring the pineapple, juice and Jell-O to a boil, set aside and cool well. Add the buttermilk, Cool Whip and fruit and pour into a 13x9 glass baking dish. If desired you can top with additional Cool Whip, we usually do. Suggestions:. Lime with pineapple or chopped pears. Apricot with smashed canned apricots. Peach with peaches. Orance with mandarin oranges. Raspberry with frozen raspberries. Strawberry with frozen strawberries.
Cook chopped bacon over med-high heat in a large soup pot until lightly browned. Add onions, celery, red pepper, and garlic and cook until vegetables start to soften, about 5 minutes. Stir in the thyme and flour. Add chicken broth and evaporated milk. Bring to a gentle boil and stir until soup starts to thicken. Reduce the heat to med-low. Add remaining ingredients. Simmer, covered for 10 minutes, stirring occasionally.
Preheat oven to 425°F (220°C). Stir together butter and oil. Brush bottom of 14 x 11-inch (3 L) roasting pan with some of the butter-oil mixture. Slice thin lengthwise strip off the bottom of one potato; place flat side down on cutting board. Place two wooden spoons on opposite long sides of potato. Cut potato crosswise into 20 thin slices until almost all the way through, stopping when knife hits spoon handles. Repeat with remaining potatoes. Arrange potatoes flat side down in roasting pan; brush with butter-oil mixture and season with salt and pepper. Scatter rosemary and thyme sprigs around potatoes. Bake in centre of oven for 25 to 30 minutes or until cooked through but still firm, basting with butter halfway through. Remove from oven; let cool 5 minutes. Grate 2 tbsp (25 mL) cheese finely; combine with panko. Slice remaining cheese crosswise into 20 slices; cut each slice crosswise into 3 pieces for a total of 60 pieces. Insert bacon alternately with cheese in potato slices. Brush all over with butter from pan. Sprinkle panko mixture over top. Bake in centre oven for 12 to 16 minutes or until cheese is melted and panko mixture is golden. Discard herb sprigs; garnish with fresh herbs if desired.
Heat oven to 350 degrees. Generously grease bottom of 9x5 loaf pan. Stir all ingredients except raisins in pan with fork until moistened; beat vigorously 1 minute. Stir in raisins. Bake until toothpick inserted in center comes out clean, 45 to 55 minutes. Cool 5 minutes. Run knife or metal spatula around sides of loaf to loosen; remove from pan. (If loaf sticks to pan, press gently on sides of loaf with knife or metal spatula.).