HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter; blend in flour and mustard and wisk until smooth. Add milk gradually, stirring constantly so it doesn't lump. Cook, stirring, until thickened. Season with salt, pepper, and celery salt. Reserve 1/2 cup potato chips. Arrange alternate layers of egg, potato chips, and asparagas in 2 qt. casserole. Pour sauce over all. Top with remaining 1/2 cup potato chips. Bake 20-30 minutes@ 350F or until bubbly.
In a pot, heat up the oil on medium high heat. Add the onion and cook till it softens, becomes translucent and releases its water. Do not brown or dry out. Add cloves, bay leaf, cardamom, peppercorn and cumin. Fry for about a minute or so. Add turmeric powder, coriander powder and chilli powder. Stir and fry a bit. If it looks a little dry add a little bit of the chicken stock that you have aside. Add the garlic and ginger paste, stir fry a minute or two. Add the peas and chicken stock and let it warm up but not to a boil. Add rice and salt to taste. Stir well. Increase heat to high. Let the rice come to a boil and let boil for 5 minutes. Give a quick stir, cover with lid and turn heat down to medium and let cook for 15 minutes. Turn the stove off. Do not uncover the rice or move it from the stove. Let it sit in its steam for 5-10 minutes as the stove cools down allowing the rice to become fluffy. Serve hot!
In large, heavy soup pot, heat the oil medium-hot and saute the onion until translucent, about 5 minutes. Add the ginger, jalapeno and garlic and saute 2 minutes more. Add the sweet potato and water. It should be just enough water to cover the sweet potatoes. Tie the lemongrass stalks together with string and put the bulb/base ends into the soup. Bring the liquid to a boil, reduce heat and let simmer until the potatoes break apart, about 15 minutes. Remove from heat. Discard the lemongrass stalks. P. uree the soup -- I use an immersion blender right in the pot, or you could do this in batches in the food processor or blender. Strain the soup through a fine sieve (I didn't even bother with this step). Stir in the coconut milk. Season with salt and pepper.
Put dried cranberries in a 1 cup measuring cup, fill w/boiling water & set aside to plump. Preheat oven to 250°F. Tear dark rye bread into small bite-size pieces & place in oven baking dish lrg enough to have them generally in 1 layer. Allow to crisp somewhat, but not go completely dry & crunchy. While rye bread is crisping, put 2 tbsp olive oil in lrg dutch oven. Saute diced celery 1st for 1 min over med-heat, add diced onion & saute mix till veggies are beginning to soften. Remove from heat & stir in diced apple just to combine. CAUTION: Do not cook further once the apple is added. The apple will cook slightly just by virtue of being added to the hot veggie mix. If you cook further, the apple will likely turn to mush.). Dump entire pkg of seasoned stuffing mix over the apples & then the slightly crisped rye bread atop the stuffing mix. Dot surface as evenly as possible w/8 tbsp of butter or margarine & sprinkle the caraway seeds atop the mixture. . Heat chicken broth or stock to a near boil & pour over all ingredients in the dutch oven. Stir well to combine all ingredients. Drain plumped dried cranberries & reserve the liquid. Stir them GENTLY into the stuffing mixture & use the reserved liquid to add more moisture to the stuffing if you feel it is needed. You are now done w/the recipe. The dressing can be served immediately, stuffed in the duck/turkey or cooked in the oven later. Follow your usual methods for this.
In a large mixing bowl, beat butter and sugar for 2 minutes. Stir in applesauce. Add egg yolks and vanilla; beat for 1 minute. Combine the flour, baking soda and salt; add to butter mixture alternately with buttermilk. In another mixing bowl, beat egg whites until stiff peaks form. Fold into batter. Fold in coconut and pecans. Transfer to a 13-in. x 9-in. x 2-in. baking pan coated with nonstick cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For frosting, in a small mixing bowl, combine the cream cheese, butter and vanilla. Gradually beat in confectioners' sugar. Spread over cake; sprinkle with pecans. Store in the refrigerator.
Bring all ingredients to room temperature. Beat the Gouda, cream cheese, butter, milk and steak sauce together in a bowl until combined. Chill overnight. Roll the mixture into a ball. Roll the ball in the chopped nuts. Serve at room temperature with ritz or club crackers.
Slice off the top quarter of the garlic head. Drizzle with olive oil, sprinkle with salt and wrap tightly in foil. Bake in preheated 350°F oven for one hour. Unwrap and let stand until cool enough to handle, then squeeze all the cloves into a bowl. Strip rosemary and thyme leaves off stems into work bowl of a food processor. Add roasted garlic, 2 tbsp extra-virgin olive oil and cannellini beans. Puree until smooth. Serve with slices of baguette or with pita chips.
Cream butter and sugar. Add eggs, sour cream and vanilla. Beat well. Mix baking powder and soda. Gradually add this mixture. Pour half of batter in a greased and floured pan. Cover with a layer of apples. Add half of strudel. Add the rest of batter. Top with remaining strudel. Bake at 350 for 45-50 minutes.
For the Diablo sauce: In large sauce pan mix first 7 ingredients. Bring to a boil. In a small pan, melt margarine and gradually add flour, stirring until smooth. Add gradually to sauce mixture until desired thickness is reached. It is best to taste the seasonings as you mix the ingredients so that the sauce is to your desired taste. You may find that you want to increase or decrease certain ingredients to suit your taste. For the Brown Derby: Lightly mix all ingredients and shape into 8 patties. Broil on a grill to your liking. Place on plates and cover with Diablo sauce. This can be served with practically anything on the side. French fries, fried potatoes etc. NOTE: You may lose some of the flavor but the patties are still tasty if cooked inside in a skillet over medium heat.
Build the campari into a highball glass over ice, then top up with orange juice. Garnish with half slice of orange.
Let cranberries stand at room temp 1 hour. Place 1 rack in middle of oven and preheat to 350. Line 9x13 baking pan with foil, leaving overhand on all sides and generously grease foil. Combine flour, oats, sugar, nutmeg, baking powder and salt in a bowl. Work butter in with your fingers until creamy. Reserve 1 cup. Press into prepared pan. Bake until light golden brown, about 12 minutes. Grate 1 teaspoon orange peal and squeeze 1/3 cup juice from orange. In medium bowl, whisk with milk, egg yolks, vanilla until well combined. Sprinkle cranberries evenly over the hot crust. Pour mixture over berries. Use spatula to gently distribute evenly. Bake 7 minutes or until orange mixture just begins to form a skin around the edges. Remove pan from oven and sprinkle evenly with reserved topping, then almonds. Bake 30 minutes or until filling bubbles and topping is golden brown. Cool in pan on wire rack 1 hour. Carefully lift out of pan. Cool completely on wire rack. Remove foil and cut into 24 bars. Serve or store in airtight container up to 3 days or freezer up to 3 months.
In a large non-stick skillet, saute red pepper in oil for 1 minute. Add onion, and garlic, saute for 1-2 minutes, or until tender. Stir in spinach, salt, pepper, and sugar, saute for 1-2 minutes or until spinach is wilted, and tender. Serve with slotted spoon.
Heat oil in a heavy based pan fry onions till golden brown. remove with slotted spoon and place on absorbent paper (to make them all crinkly the trick is to immediately sprinkle with a tiny bit of salt -- otherwise they tend to get soggy rather than dry). crush onions to a fine paste and add to yogurt. keep aside.'. reheat the same oil that you fried the onions in and add bay leaves, cloves, black pepper, green cardamom, garam masala, chili powder and salt. stir frequently and saute for 3-5 mins (add a few tsp of water if the mixture sticks to base of pan). add meat and saute over medium high heat till its browned. pour in enough water to cover the meat, reduce heat, put the lid on and cook for 30-35 mins or until meat is tender. stirring continuously, add the yogurt a little at a time. continue until all the yogurt has been added. increase heat, stir freqently another 6-8 minutes. add 1/2 - 1 cup water (the more water u add, the thinner the gravy). Bring to a boil and stir over high heat a few minutes before taking it off the heat. sprinkle with coriander and serve hot.
In large skillet heat olive oil over medium-high heat. Add onion slices and cook 8 to 10 minutes or until very tender, stirring frequently. Meanwhile, prepare burgers according to package microwave directions. In small bowl combine mayonnaise and mustard; spread mixture on one side of each bread slice. Top bread with spinach and burger. Stir steak sauce into cooked onions. Spoon onion mixture on burgers. Makes 4 servings.
Preheat broiler with rack in the center of the oven. First prepare the Glaze. Mix all of ingredients for the glaze in a small saucepan and place over medium heat. Simmer and stir until sugar is melted. Remove from the stove and set aside. Line a small baking sheet pan with aluminum foil (the glaze gets sticky). Place corn on the lined baking sheet and rub with olive oil and sea salt. Place baking sheet under the broiler for about 8 minutes (every broiler is different so you must keep an eye on it). Check to see if corn is slightly browning on a few kernels and turn to the other side. Continue to watch corn and roll making sure all sides are getting slightly golden brown, total time about 15-20 minutes. After corn turns slightly brown brush the top side of the corn with the glaze. After about two minutes roll corn to the other side and brush with more glaze. Continue to do this about three or four more times as you roll the corn every 1-2 minutes each time making sure the glaze is caramelized and the corn is completely covered in the glaze. Make sure the glaze doesn't burn. Remove the corn from the oven, sprinkle with Shichimi Togarashi (if using) and serve warm.
Mix oats, sour cream and yogurt and let stand for 15 minutes. Sift and mix together flour, salt, baking soda and baking powder. Add in egg and brown sugar to oats mixture. Incorporate dry ingredients to oats mixutre. Mix in berries. Fill greased muffin tins. Bake at 400° for 20 minutes for large muffins or 15 minutes for mini muffins. (makes about 9 large muffins or 12 mini muffins).
Pour enough oil to cover bottom of skillet or frying pan. Heat pan to medium heat (300-350 degrees). Mix flour, salt and pepper in pie dish. Pour Milk into a bowl. Put saltine cracker crumbs in another pie dish. Beat chicken breats with mallet to desired thickness. (I usually place breast in a ziploc bag to beat and I like the breasts pretty thin.). Dip in milk, then flour mixture, then eggs, then saltines. Place breasts in pan. Repeat with each chicken breast. Cook chicken for approximately 5 minutes each side or until a golden brown. . Remove from pan and place on a papertowel lined plate to remove excess grease. Serve with gravy to top. Enjoy!
Combine water, vinegar, canning salt, and sugar in saucepan and bring to boil. Keep hot. In the meantime, scrub cucumbers, cutting into spears if using larger cucumbers. Mince or crush garlic. (The smaller the pieces, the stronger the flavor). Slice onion. Pack cucumbers into buckets or jars, layering with garlic, onion, and dill. Sprinkle alum over the top. Poor hot brine over the cucumbers. Refrigerate at least one week before sampling. If kept in airtight container, pickles will keep for months in the refrigerator.
stack the wonton wrappers and slice into 3-4 sections lengthwise and then cut each strip 3 more times to make little rectangles or chips. Deep fry in hot canola oil till light golden brown, drain on paper towels and set aside. Cheese sauce: Mix cornstarch and water in a small bowl, then add granules; set aside. In a sauce pan heat the cream. Slowly add cornstarch mixture, mix till thick and slowly add in cheese. Stir till cheese is totally melted and then turn heat to low and stir occasionally. Place the chips on a plate and sprinkle with1/2 the mozzarella cheese. Dot the top with about 2/3 c hot cheese sauce. Sprinkle all other ingredients evenly over the top. Sprinkle with as much remaining mozzarella cheese as desired. Serve while hot. Cheese sauce makes about 3 cups. Servings are for a meal, for an appetizer it would feed around 2-4 people.
In a large stock pot, cook bacon until most of fat rendered. Add onions, garlic, carrots, celery, mushrooms and cook until onions transparent. Add red pepper flakes, oregano, basil and salt and pepper. Add chicken stock and stewed tomatoes. Bring to a boil, and add pasta. Cook until al dente. Check for seasoning and adjust if needed.
Chill the bananas and mangoes in the refrigerator for 1 hour. Peel and slice bananas and mangoes; place in a blender container. Add apple juice or coconut milk and honey. Cover and blend until smooth. With blender running, add ice cubes, one at a time, through opening in lid. Blend until smooth. Makes 4 (8-ounce) servings.
Combine all ingredients in a mixer, mix well with medium speed. Add in butter,beat with medium speed until a smooth and elastic dough is formed. Rest the dough for 1 hour. Divide dough in 50g each portion, leave aside for 10 minutes. Flatten each dough. Wrap in peanut butter and poll into round shape. Use fingers to make 5 strips over the bun. Place into baking tray. Leave to rise until doubled in size. Sprinkle with sesame seeds. Bake in preheated oven at deg 180°C for 10 minutes until cooked.
Put Sustagen Dutch chocolate powder, milk, banana and ice cubes in a blender and blend until smooth. Transfer to a jug or divide between 2 large glasses to serve.
Combine all ingredients in a small bowl until well blended. Place in a sealed container until ready to use.
In a small bowl, combine the crushed chocolate wafers and melted butter; mix well. Press onto the bottom of a greased 9-inch springform pan. Bake at 350 degrees Fahrenheit for 10 minutes. Cool on a wire rack. In a large mixing bowl, beat cream cheese, sugar and flour until smooth. Add eggs, sour cream and vanilla; beat on low speed just until combined. Stir in chocolate chips, maraschino cherries, and chopped peanuts. Pour into crust. Bake at 325 degrees Fahrenheit for 1 hour or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of spring form pan to loosen. Cool for 1 hour longer. Refrigerate overnight. Remove side of pan. Refrigerate any leftovers.
In a large heavy skilled heat oil, then add chicken & garlic cloves, frying about 12-15 minutes or until garlic turns golden & chicken is brown. Remove the whole garlic cloves & set them aside before pouring the wine into the skillet, then stir while adding the flour & a pinch of salt. Add chicken stock , then cover & simmer for 15 minutes on a low heat. In a mortar make a paste using the whole garlic cloves, parsley, saffron & the peppercorns. Add the paste to the skillet, then cover & simmer for another 15 minutes. Great served with rice.
in a frying pan brown the chicken in oil. sprinkle with salt & pepper. once browned, remove. (put in crock pot). using the same frying pan, saute the onion, garlic, carrots and parsley until lightly browned. (put in crock pot). add the remaining ingredients. stir to mix together. cover. cook high 4 hours, low 7/8 hours.
Rinse peas. Simmer chicken stock and add peas. Saute shallots, onions, and garlic in butter, reserving half of shallots (sauted) for garnish. Simmer, covered, gently 3 hours. Add milk. Salt and pepper to taste. Add remaining shallots. Garnish with toasted baggett rounds, sour cream, or a teaspoon of very dry sherry.
Combine all ingredients well. Place in an ice cream freezer and freeze according to manufacturer's instructions.
Blend together flour, bouillon cubes and water. Stir in milk and mace. Bring to a boil; immediately reduce heat to simmer; simmer 10 minutes. Add leeks and cream; simmer 10 minutes. Serve cheese with soup at the table.
Place oven rack in center of oven. Preheat to 325. Butter and flour an 8x8 glass baking dish. FOR THE BARS:. in a small bowl combine flour, thyme (or rosemary), lemon zest and salt. Set aside. Using a stand mixer with paddle attachment, beat together 1 stick of butter and powdered sugar on high speed until light and fluffy, about 30 seconds. Beat in the lemon juice and vanilla. Reduce speed to low and gradually add the flour mixture, mixing until just combined. Using damp fingers, press the dough into prepared pan. Baked for 30 minutes until golden. Cool 30 minutes. FOR THE GLAZE:. In small bowl, whisk lemon juice with powdered sugar until smooth. Spoon glaze over the cooled crust. Allow glaze to harden, at room temperature, for about an hour. Using a metal spatula, or run a knife around the edge, remove the crust from the pan. Cut into 1/2 inch square bars and arrange on a serving platter or store airtight in a plastic container at room temperature.
Put the flour, cocoa, baking soda, baking powder, ginger, cinnamon, nutmeg, cloves and brown sugar into a 4 cup microwaveable bowl; mix well. Add oil, molasses, water and egg; mix well. Microwave for 3 minutes. Cool slightly, and serve with ice cream, whipping cream, or raisin sauce.
Grill capsicums on hob if you have gas or in the oven until it blackens. Cool in a plastic bag. Gently peel the black off but do not rinse. Slice in long strips. Combine capsicum with the thyme, garlic, parsley, bayleaf and spring onion. Whisk the remaining ingredients, season well. Pour over capsicum and toss well. Refrigerate for at least three hours. Serve at room temperature. Will keep for up to three days in the fridge.
Wrap each 1/8 apple section in crescent roll dough. Place in lightly greased baking dish. Melt butter& mix with sugar, spread over apples. Pour Mountain Dew over apples. DO NOT STIR. Sprinkle with cinnamon& chopped nuts. Bake uncovered at 350 degrees for approximately 45 minutes. Can be served with ice cream or whipped cream. Enjoy!
Chop herring and vegetables very fine and add seasonings. Toss together with dressing and serve with shredded lettuce. Garnish with hard cooked eggs.
Preheat oven to 400 degrees F. In a large nonstick fry pan over medium-high heat, warm oil. Cook onion 8 minutes. Add garlic, salt and pepper; cook 30 seconds. Transfer to bowl. Cook sausage, breaking it into pieces, 8 minutes. Add to onion mixture. In fry pan over medium heat, melt butter. Add flour; cook, stirring, 1 minute. Slowly stir in milk; increase heat to medium-high; cook 8-10 minutes. Transfer to a separate bowl. Stir in 3/4 cup cheese, 1/4 cup parsley, sage, salt and pepper. Spread 1/3 cup sauce on bottom of fry pan; top with single layer of three noodles. Top with 1/3 cup of sauce, 1/3 cup sausage and layer of squash slices. Repeat layering of sauce, sausage and squash 5 more times, replacing squash layer with noodles every other layer. Top with remaining sauce and cheese. Bake 45 minutes. Sprinkle with 1 Tb parsley. Let stand 15 minutes.
Combine first eight ingredients and mix in a mixing bowl. Place chicken in crock pot and cover with mixture. Cook on low for eight hours. Serve over noodles or rice (prepared to package directions).
Melt butter in pan. Add onion and garlic and saute until tender, about 5 minutes. Add broth and rice and bring to boil. Reduce heat to low. Cover and simmer until rice is tender, about 15 minutes. Mix in most of shrimp (reserve 6 for garnish). Cover and simmer until shrimp is heated through (1-2 minutes). Puree soup with shrimp in blender or in pan with hand blender (much easier) Return soup to pan. Whisk in tomato paste, cayenne pepper and tarragon. Gradually whisk in half/half. Bring soup to simmer. Garnish with reserved shrimp.
Pre-heat oven to 400 degrees. Mix first 5 ingredients. Add ground beef and mix well. Shape into loaf. Bake for 15 minutes. Pour accumulated fat off loaf, if necessary. Coat top with ketchup and pour V-8 juice around edges. Bake an additional 30 minutes. Serve.
Heat the oil, Worcestershire sauce, and balsamic vinegar in a pan. Add in the minced garlic and sautee. Cook the Bubba burger on the pan. Don't flip from one side to the other until the first side is browned. Lightly salt and pepper both sides of the burger. When the burger is done, add two slices of cheese to cover the burger (they'll overlap and hang over the edges -- yum!). Remove the burger from the pan but don't turn off the flame or discard the pan juices. Allow the burger to sit on a plate so the cheese melts over the top. Meanwhile, crack an egg in the pan and fry it without breaking the yolk. The yolk should cook through and not be runny so flip the egg to cook both sides. Place the fried egg over the cheeseburger and serve. Make sure Ketchup is on the table!
Mix sour cream and cream cheese together until smooth. Spread mixture across the bottom of a 12x9 dish. Layer salsa, lettuce, and cheese (in that order) on top of mixture. You may not need they entire head of lettuce, it depends on the size of the head and how much lettuce you would like. Serve with tortilla chips.
Spray 10" diameter glass pie dish with nonstick spray. Separate salmon into chunks and set aside. Cook potatoes in large pot of boiling salted water until very tender, about 20 minutes and drain. Transfer potatoes to large bowl. Add milk, mozzarella cheese and 1 tbsp. Parmesan cheese. Beat until almost smooth. Season with salt and pepper. Beat in eggs. Stir in salmon and green onions. Transfer mixture to prepared dish, sprinkle with remaining Parmesan cheese. Bake casserole until golden and heated through, about 45 minutes at 400.
Cut imitation crab into 1-inch lengths. Cut cucumber lengthwise into halves, remove seeds and slice thinly. Combine crab, cucumber, onion, green onions, sesame seeds, peppers and salt. Gently mix in sesame oil. Chill.
Preheat oven to 275°. Cut ribs in half & generously apply rub on both sides, massaging it into the meat. Wrap each half tightly in heavy duty aluminum foil. Place each in a shallow pan with sides. Bake for 3 hours. Serve with your favorite sauce. NOTE: If you want them BROWNED, carefully remove the ribs from the foil. Place under broiler or on grill until desired, but watch carefully so not to burn -- 10-12 minutes each side should be sufficient. NOTE 2: If you want them SMOKED, carefully remove the ribs from the foil. Place on grill, using indirect method -- smoke for about an hour. I recommend Apple or Hickory. DO NOT soak wood chips/chunks in water! Wood doesn't absorb much water, so all you're doing is cooling off the coals. ENJOY!
Mix together all the ingredients in a bowl using your hands as this helps get the mix together, the egg white will help to bind the mixture so it should all come together very quickly. Once the mix can be sculpted into a ball shape it is ready to create the individual balls. Tear off sections of the mixture and using your palms roll it into a ball about the size of a golf ball flatten the ball slightly so it is a kind of oval shape. Deep fry the balls until they are a golden brown colour on all sides and serve on top of a creamy pasta dish. The balls should be slighly soft with melted cheese inside if they are cooked correctly.
Mix all ingredients together and pour into baking dish. Bake at 325*F for 30 minutes covered. Uncover and bake for 30 minutes longer. VARIATIONS: Add crumbled sausage or diced ham.
Mix together the flour, brown sugar and shortening. Set aside 1/2 cup of this mixture for the topping. Add to the remaining mixture the egg, molasses, boiling water and baking soda. Spread this mixture into the un-baked pie shell. Spread the 1/2 cup of crumb topping over the pie. Bake at 375°F for 10 minutes. Reduce temperature to 350°F and bake for 30 minutes or until firm.