HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice the orange and lemons in half lengthwise, take the pits out and save to the side. Place cut side down on counter and cut off the tip of each citrus end. discard ends. slice the the oranges and lemons very thin. Then cut each slice in 3 or 4 pieces and then cut the stacks in 3 to 4 pieces. Ensure that the peel pieces are small and thin. Place the pits in a little piece of cheese cloth & tie with twine. Add cut and sliced citrus pieces, seeds in cloth, and 3 cups water to a non reactive pan (no iron or aluminum) and bring to a boil. Once boiled turn it down to a low simmer and cover. simmer for approximately 30 minutes or until the peels get soft. While the citrus is simmering, peel and chop pumpkin into 1/2 inch squares about 1/8 of an inch thick. You want about 8 cups of pumpkin once it is chopped. When the citrus peel is soft remove the pit bag and squeeze out any excess juice into pan. Keep the heat low, add the 4 cups sugar and let it dissolve slowly. this will take about 5 minutes. Add the pumpkin and turn up the heat to come to a rapid boil. It will take about 30 minutes to gel. After about 15 minutes you will want to turn the heat down a bit and to stir often to prevent sticking. You can use the frozen plate method to test the set but you will be able to see when it is thickening quite easily. Ladle into prepared jars leaving a 1/4" headspace. Process in a boiling water bath for 10 minutes. Adjust time according to your altitude.
Cream together softened butter and sugar. Add in dry ingredients. Shape into small balls and place on ungreased cookie sheet. Press dent into each cookie with thumb. Bake at 375 degrees for 7 minutes. Fill center with icing made from powdered sugar and milk. Use food coloring in icing as desired. Do not substitute margarine for butter, the texture will not be the same.
In a very large container, add the pineapple juice, sugar, and unsweetened lemonade Kool-Aid; stir until the sugar dissolves. Add in 3 quarts of water, orange juice concentrate, and lemon juice; stir to combine. Chill for 4 hours. Right before ready to serve, add in the ginger ale and stir. To make an ice ring--reserve 4 cups of punch before you chill it. Place assorted fruit in the bottom of a 6-cup ring mold. Pour 4 cups of punch into mold and freeze for 8 hours.
Assembly instructions: In a skillet, cook beef and onion until meat is no longer pink and onion is tender; drain. Sprinkle with salt and 1/4 teaspoon pepper; set aside. In a large bowl, combine pasta, 3 cups of mozzarella cheese, cottage cheese, eggs, Parmesan cheese, parsley and remaining pepper; stir gently. Pour into a greased 13x9x2-inch baking dish or shallow 3 quart baking dish. Top with beef mixture and spaghetti sauce (dish will be VERY full). Freeze. Cover tightly with foil. Seal additional cheese in package attached to pans. To serve: Thaw all day in refrigerator. Baking Instructions: Cover with new layer of foil and bake at 350°F for 45 minutes. Sprinkle with remaining mozzarella. Bake, uncovered, 15 minutes longer or until the cheese is melted ad bubbly. Let stand 10 minutes before serving. Serves 6 to 8 in a 13x9x2-inch pan OR. Serves 4 in each 8x8-inch pan.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water; cool, peel and chop. Place bacon in a large deep skillet. Cook over medium-high heat until evenly browned. Drain, crumble, and set aside. In a medium-sized saucepan, melt butter over medium heat. When butter has melted, whisk in the flour. Stir until all the lumps have dissolved. Slowly pour in the milk, stirring constantly, until thickened. As the gravy begins to thicken, add the chopped eggs and 2 cups of cheddar cheese and heat through. Stir in the sour cream, cayenne, salt and pepper; stir until heated through. Keep warm over very low heat until ready to serve (do NOT let boil). Slice cornbread pieces and lay open on serving plates. Ladle a generous amount of egg mixture over the cornbread. Top with the remaining 1 cup of cheddar cheese, crumbled bacon, and green onions.
Mix the pumpkin, spices and brown sugar together. Fold in the softened ice cream. Taste to adjust spices to your likings! Freeze to desired consistency.
In a medium saucepan, combine maple syrup and apples. Simmer over medium low heat while preparing pancakes, stirring occasionally. In a medium bowl, combine pankake mix and water. Stir in cheddar cheese and bacon bits. Using a 1/4 cup measuring cup as a guide, pour batter onto a hot griddle or skillet sprayed with cooking spray (butter is my favorite) Lightly brown on both sides. For each serving, place 2 pancakes on a plate and spoon about 1/3 cup syrup mix over top.
Cook pasta and drain, set aside. Melt margarine, add flour and whisk until well blended. Add 2 cups of milk, heat until thickened (about 4 mins in the microwave, stopping half way to whisk). Add more milk to thin, if needed and add cheese. Stir until cheese is melted, heating again if needed. Add more milk to thin, if desired. Pour cheese over pasta, top with additional cheese and breadcrumbs, if desired, bake at 350 until bubbly.
Caramelize sugar over low heat in a saucepan until its golden brown, Stir at all times. Add water to the caramel. Be careful as the hot caramel will splash when water is added. Melt butter in hot syrup.Let cool. preheat oven to 180 Celsius In a mixing bowl lightly beat eggs with hand whisk. Add condensed milk and mix well. Sift flour and baking soda into another bowl. Pour egg mixture into egg mixture and mix well. Add cooled syrup into batter. Pour into a greased 8 x 3 cake pan. Leave batter aside for 5 minutes to enable baking soda to react. It will be runny. Bake cake for 1 hour until skewer inserted in centre comes out clean. Let cake sit for 5 - 10 minuts before turning it out. Cool before cutting.
Boil your frozen tortellini in salted water until they pop up to the surface or until desired doneness. Drain pasta and rinse in cold water, allow to drain again. Add all veggies. Top with ranch salad dressing (I use Hidden Valley Lite) and mix well. I don't list an amount here, just keep adding until everything is well coated! As for the cheddar cheese, sometimes I add it in, sometimes I don't -- depends on the mood of the day! It's delicious either way! This can be served immediately, chilled for an hour or so, or even made a day in advance. If you're making it a day or so ahead of time, be sure to either add extra ranch dressing when making it or have more on hand when serving as the tortellini really soaks it up in the fridge! Enjoy!
Fry the bacon in the bottom of a large dutch oven or heavy bottomed pot. Once the bacon is done, remove and set a side (chopp for garnish once it cools). Add the onion and garlic to the bacon fat left in the pot and sautee until the onions are translucent (medium-low heat so that the garlic does not burn). Wisk the flour into the onions and garlic mixture while in the pot and cook for an additional few minutes to cook out the flour. Slowly wisk in the chicken broth and heavy whipping cream. Add in the potatoes. Bring it to a boil then reduce to a low heat and cook until the potatos are tender. Add salt and pepper to taste and blend everything together with a hand blender (or you can blend it in batches in a regular blender). Turn off the heat (makes sure the heat is off or the sour cream will curdle) and add the cheddar cheese and sour cream and mix it all together. Serve topped with the chopped bacon, cheddar cheese, sour cream and sliced scallions.
Wash, trim, and chop or tear all greens. Put the iceberg in one bowl, the mesclun in another bowl, the spinach in another, and the romaine in another. Clean and slice the cucumbers. We don't peel garden cucumbers, only store cucumbers. You can if you prefer. Arrange in a shallow dish. Wash tomatoes. If full-size, slice them into thick rounds and arrange in a shallow dish. If cherry tomatoes, take stems off and put into a bowl. Put the remaining items into more small bowls. Provide a selection of dressings, homemade or store-bought. I suggest several variations from Recipe #213989. Note -- if there is something you know EVERYONE likes increase the quantity as needed. A bunch of attractive, coordinating bowls are very nice if you have them, but if your in-laws are as informal and loving as mine are the cereal bowls will do just fine. :D.
Sweat the onions in oil an ovenproof casserole or crockpot. Add carrot, parsnip, celery and mix. Put flour, pepper, paprika in a paper or plastic bag and add lamb shanks one at a time, shake to coat. Place the coated shanks in the casserole or pot on top of the vegetables. Combine stock and wine and pour around the shanks covering them completely. Place Rosemary, Bay and Mint on top of the meat. Cook slowly in the oven for at least 3 hours at a temperature of about 160C the longer the better. Top up with stock or wine if necessary. To serve, remove the herbs and discard; serve on a plate with mashed potato and a good bottle of wine.
Preheat oven to 450 degrees. Place mashed potatoes in a greased casserole. Top with ham or other meat of choice. Whip cream until firm and fold in the cheese. Spread over meat and potatoes. Bake for 10-15 minutes at 450 degrees.
Drizzle 1 tablespoon of olive oil over the halibut and season with salt and pepper. Heat a grill pan over high heat. Cook the fish on the grill pan until just cooked through, about 4 minutes per side, depending on thickness. In a medium saucepan, heat the 3 tablespoons of olive oil over medium-high heat. Add the shallots and cook for 1 minute. Add the garlic and artichokes and cook until golden brown, about 5 minutes. Add the white wine and stir, scraping the brown bits off the bottom of the pan with a wooden spoon. Add the chicken broth, tomatoes and juice, thyme, and 1/4 teaspoon each salt and pepper. Bring to a simmer. Ladle the artichoke and tomato broth into shallow bowls. Top with the grilled halibut. Serve immediately.
Cut tortillas into strips or squares. In a large bowl, combine canned soups, salsa, and milk to form a sauce. Add grated cheese, chicken cubes, tortilla pieces, and chopped onions. Toss all ingredients until well mixed. Put into greased casserole dish. Cover and let sit in refrigerator overnight. Bake, covered, at 350 degrees for about 45 minutes (or until hot and bubbly).
Melt the butter in a pot. Add the chopped onions, cover, and cook over low heat until tender and lightly colored, about 25 minutes. Meanwhile, drain the spinach and squeeze out excess liquid. Pour the stock into the pot, stir in the peas and spinach, and bring to a boil. Reduce heat and simmer, partially covered, until peas are tender, about 20 minutes. Pull the mint leaves from their stems; there should be 2 cups loosely packed leaves. Rinse thoroughly and pat dry. When peas are tender, add mint to the pot, cover, and simmer for another 5 minutes. Pour the soup through a strainer, reserving liquid, and transfer the solids to the bowl of a food processor fitted with a steel blade, or use a food mill fitted with the medium disc (or just use the handy dandy blender). Add 1 cup of the cooking stock and process until smooth. Return pureed soup to the pot. Add the heavy cream and additional cooking liquid, aboout 1 cup, until the soup is of the desired consistency. Season to taste with salt and pepper, simmer briefly to heat through, and serve immediately.
Combine the crab, garlic, chilli, lime zest, lime and lemon juices, parsley, green onions, salt and pepper in a large bowl. Stir in olive oil to combine. Taste to adjust the seasoning. Bring a large pot of salted water to the boil. Add pasta, stir well and continue boiling, stirring occasionally, until it is al dente, according to the manufacturer's instructions. Drain well. Toss pasta into crab mixture and serve in individual bowls.
Preheat grill to 375-400 degrees. Sprikle the salmon with salt and pepper. grill until firm and flaky, about 3-6 minutes depending on the thickness. Remove and set aside in a oven proof dish. Blanch grated carrot in boiling waterfor 1 minute remove with a slottedspoon and drain. In a medium bowl combine hollinaise and Creole mustard. Stir well, fold in the carrots and shrimp into the sauce. Pour sauce over salmon and heat for 1 to 2 minutes. Serve right away.
Combine salt, pepper, garlic, fish sauce, wine, eggs, pepper sauce and paprika in blender and blend 30 seconds. Pour mixture into a large bowl and stir in flour just until combined. Do not overmix. Add calamari. Cover with plastic warp and refrigerate at least 1 hour. Just before cooking, stir cornstarch into calamari mixture. (important for crispness) Heat oil in large deep saucepan to 375°F (pinch of flour dropped into oil bubbles). Drop small batch of calamari into hot oil. Do not crowd the pan. Cook in batches until calamari rings are golden brown and crispy (about 2 minutes). Remove and drain on paper towels. To serve; fill each lettuce leaf with 1 cup calamari and serve with Curry Mayo.
In a medium saucepan, combine sugar, water and ginger root. Bring to boiling, stirring to dissolve sugar. Simmer, uncovered, 5 minutes. Add cranberries and pears to pan. Cook, uncovered, and stirring occasionally, until fruit softens and mixture thickens slightly - about 10 minutes. Cool to room temperature- about 3 hours. Can be made ahead and chilled. Remove ginger before serving. Makes 3 cups sauce.
Make the gnocchi: Peel potatoes. Boil the potatoes for about 20 minutes in salted water until tender. Pass potatoes through the fine disk of a potato ricer, and cool. Pour the potato onto the counter, and begin to mix in the flour. Add a pinch of salt and gather into a dough. Cut the dough into 4 pieces, and roll into finger-thick logs. Cut each log into 1" pieces, and press each over the reversed tines of a fork (the resulting ridges allow the gnocchi to grab onto the sauce later). Now dust a tray with flour and line the gnocchi in a single layer on top of it. Set aside, and bring a large pot of salted water to a boil. Once boiling, drop in the gnocchi, and remove them with a slotted spoon when they rise to the surface (this means they are ready). Meanwhile, crumble the Gorgonzola into chunks, and melt in a pan over medium-low heat with the butter and cream. When ready, combine the gnocchi and the sauce, sprinkle with the Parmigiano, and serve.
Mix the dry ingredients in a bowl. Slowly add enough water to make a stiff dough. Place dough on a floured surface and knead just till smooth and not sticky. Let it rest for 30 minutes , or go right to next step. Divide the dough into large enough balls to make a 4" round. Preheat oil in a frying pan or deep frier, enough oil to float the risen bread. When the oil 'spits' upon sprinkling a few drops of water into it then it's ready. Flour the hands and put a ball in the palm of one hand while pressing it flat with the palm of the other hand, then reverse having the dough in the other hand and pressing with the other hand, till it is about 1/2" thick. Poke a little hole in the middle with the tip of the little finger. Place the flattened dough into the hot oil and fry on one side until golden and then flip and fry the other side. Remove fried dough from the oil and place on a plate with a paper towel on it to absorb excess oil. Serve hot and let each person add their own topping.
Boil chicken breasts until fully cooked (after cooking, cube, shred, or leave whole). Put in casserole dish and set aside. Mix soup, mayonnaise, and cheese together. Pour over chicken. Bake at 350°F for 20 to 30 minutes (until hot). Sprinkle with lemon juice during last 5 minutes of baking.
Cream butter, sugar, bananas and egg. Mix all the dry ingredients together EXCEPT for the cinnamon and 2 tsp of sugar. Add the dry ingredients alternatively with the sour milk. Try to end with dry ingredients. Add vanilla. Preheat oven to 325. Now -- heres the yummy trick- mix the cinnamon and 2 tsp sugar. Then grease the loaf pan and instead of dusting with flour, dust the pan with the cinnamon sugar mixture. Then pour in the batter and bake for 1-1.5 hours until a toothpick comes out clean when inserted in the middle. Notes: Sour milk is 3/4 cup of milk with one tablespoon of milk removed and replaced with one tablespoon of white vinegar. I like to make my banana bread in a larger cake pan so it cooks faster.
half fill a 14 oz glass witrh ice and pour out grapefurit juice. in a seperate glass or shaker add some ice and the cranberry juice. if using tumbler put the larger half of the cocktail shaker on the top of the glass tumbler hold tight and shake until their is light condensation on outside of the cocktail shaker. tap cocktail shaker gentle on a surface to release glass and SLOWLY pour the cranberry and vodka mix from cocktail shaker back into tumbler containing grapefruit juice aiming for a floating ice cube. voila it should float serve with a lime wedge.
Mix the mayo with the tuna. Spread on the tortilla. top with shredded lettuce. line with pickles and roll up the tortillas. Cut into 4-6 pieces. Will look like pinwheels. Don't forget to pack with an ice pack.
Pull the stems off chiles and place them in a heavy skillet over medium heat. Stir and press down regularly until chiles have darkened a little in spots and they fill the kitchen with spicy aroma, about 2 to 3 minutes. Scoop chiles into a bowl and pour very hot water on them and lay a small plate to keep them submerged for no more than 30 minutes. Lay tomatillos and tomatoes on a baking sheet and set the pan 4 inches below the broiler and let broil until they are softened and black in places, about 5 minutes. The skin will split. Flip the tomatillos and tomatoes and roast other side for 5-6 more minutes or so until completely softened and darkened on the other side. Set aside to cool. Turn oven to 425 F and lay onion rings and garlic on a baking pan and bake until onions are deeply golden and garlic soft and browned in spots, about 15 minutes. Stir every couple of minutes. Cool to room temperature. In a blender or food processor, pulse onion and garlic until finely chopped but not pasty smooth. Scoop into a bowl. Peel the skin off the cooled tomatoes and cut out the cores but catch all the juices. Place drained chiles, tomatoes with their juices, and tomatillos in a blender or food processor. Pulse a few times and let the machine run until everything is finely pureed about 1-2 minutes. Pour this mixture into a bowl with onion and garlic and stir in fresh thyme and enough water to give it an spoonable consistency. Taste, then season with salt and sugar. Use within 5 days or freeze.
Stir together first four ingredients in a small bowl. Cover and chill 20 minutes or overnight. When it is time to serve, pour apricot mixture over the block of cream cheese on a serving platter and serve with your favorite crackers!
Brown beef and drain. Add taco seasoning and mix well. Chill. Combine rotini, green pepper, onion, cheese, tomatoes, lettuce, salt and pepper in large bowl. Mix well. Chill. Just before serving stir beef and dressing into salad mixture. Toss and garnish with chips.
Place bell peppers on a cookie sheet and roast in the oven at 350°F until the skins have browned. Submerge tomatoes in boiling hot water for 10 minutes or until the skin falls off. Cut tomatoes in half and squeeze out the juice and seeds. Cut tomatoes in chunks. Peel the skin from the bell peppers and remove the seeds and stem. Cut bell peppers in chunks. Add all ingredients to a soup pot and pour oil over top. Bring contents to a boil, then turn down to a medium heat. Cook covered for 2 hours. Remove cover and cook uncovered until most of the liquid has evaporated. Stir occasionally to prevent burning. Refrigerate and serve cold.
Wash and Dice chicken, pepper, green onion, onion. Cut the white part of green onion to small pieces and cut about 1 inch the green part. Dice Onion. Marinade Chicken with 2 Tbs of Oyster sauce for 30 minutes. Fry Chicken with 2 Tbs of oil until The Chicken has no pink anymore. Take it out and leave it and drain all the liquid. Mix the sauce, mix ketchup, the rest of oyster sauce and vinegar in a bowl. Fry garlic with 2 Tbs of oil until golden do not burn. Add onion fry for about 1 to 2 mins, add cashew. Add chicken and pepper. Add sauce. Then add green onion. Serve with rice.
Preheat the oven to 350 degrees. Place frozen (unthawed) hashbrowns in a 9x13 pan. Sprinkle with shredded cheese and stir lightly to combine. Heat milk, butter, and salt in a separate pan until butter is melted. Pour over potato/cheese mixture. Sprinkle with Parmesan cheese. Bake at 350 degrees for 55-60 minutes, or until cheese is browned. Let stand 5 minutes before serving.
Heat the butter and oil in a large, heavy-based saucepan. When the butter has melted, stir in the onions, cover, and cook slowly until translucent, about 5 minutes. Add the salt, garlic and sugar, letting the onions catch on the bottom of the pan, stirring frequently until they are golden in colour. Sprinkle the flour and cook slowly, stirring, for another 3 to 4 minutes. Remove from heat, allow to cool a moment, then whisk in 1 pint of the beef stock, the thyme and the bay leaf. When well blended, bring to the simmer, adding the rest of the stock, Cognac, Madeira and white wine and simmer very slowly for 1/2 an hour, adding a little water if the liquid reduces too much. Check for seasoning. Preheat the oven to 400°F Roll out the puff pastry and sprinkle with half the Gruyere cheese, fold into 3 and roll out again until it is half cm thick, then cut out 4-6 lids. Divide the soup among 4-6 ovenproof soup bowls. Sprinkle the remaining cheese on top of soup and cover with the pastry lids with a little egg wash seal and bake the soup in the oven for 15 minutes or until the cheesy puff pastry is golden in colour and well risen. Serve immediately by breaking through the pastry which then doubles up as your crouton.
Cream butter, cheese, and sugar until fluffy. Blend in remaining ingredients. Cover and chill. Press out cookies on un-greased baking sheet. Sprinkle with colored sugars. Bake at 375 F 7-8 minutes.
While your oven is pre-heating to 350F, start melting the margarine over medium heat in a saucepan. Once margarine is melted, remove saucepan from heat and stir in brown sugar. Beat and then add the eggs and the rest of ingredients to the saucepan-- stir well. Pour evenly into the 2 pie shells. Lightly sprinkle (or place if whole ones) pecans on top. Once oven is pre-heated, bake on cookie sheet@ 350F for 30 minutes.
Preheat the oven at 392 °F. Mix the yeast with milk. Mix the milk with all dough ingredients and let the dough rise for 20 minutes. Meanwhile prepare the filling by combining all filling ingredients. Make the dough 1/8 inches thick. Cut the dough on squares - they should be large as your open hand. Put as much filling as you wish into the middle of each square. Roll each square into the croissant shape, turn the endings up, so the filling stays inches. Grease every croissant by yolks and leave it for 10-15 minutes to absorb in a cold and windy place. Grease baking pans with butter and put croissants on them. Bake for about 10-12 minutes, until they turn to golden brown.
preheat oven to 200°C. place all ingredients in a bowl. toss to coat. line tray with baking paper. bake until golden and crisp.