HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil pierogies according to package directions (I boiled water in a large stock pot and added all of the pierogies at once). Drain. Spray crock of crock pot with cooking spray or add liner to keep pierogies from sticking. Cook bacon until done enough to crumble. Cool on paper towels. Reserve 2 Tbsp grease to cook onions. Reheat bacon grease and cook onions over medium/high heat in bacon grease until translucent, about 5 minutes. Add butter to pan until melted. Stir bacon back into pan with butter onion mixture. Place a layer of pierogies in the crock pot. Drizzle butter mixture over the top. Repeat these steps until all pierogies are in the crock pot. Drizzle any leftover butter mixture over the top. Try to split it up between layers it so 75% of it is gone when you reach the top. Cover and turn crock pot to low to keep heat we had it on low for about 6 hours and the edges started to get crunchy (which we liked). Turn to warm if this is a problem.
Preheat oven to 375 degrees F. Prick sweet potatoes all over with a fork. Roast on a baking sheet for about an hour, until soft. Cool slightly, peel and scoop out flesh. ALTERNATIVE METHOD: Peel and dice sweet potatoes and roast till soft. This produces more roasted flavor/texture. Mash with a potato masher. In a saucepan, combine coconut milk and curry paste; bring to a bare simmer. Do not allow to boil as the coconut milk will curdle. Cook for five minutes, stirring the curry into the coconut milk. Add sweet potatoes, 2 tbs. butter and salt; mix to combine. Add maple syrup to taste. Butter small gratin dishes or a large casserole. Spoon mixture into dishes and dot with remaining butter. Broil for 3-4 minutes.
Begin to heat sesame oil in a saute pan. Add garlic and ginger and lightly saute. Add orange juice and bring to a simmer. Add teriyaki sauce and brown sugar. Bring to a simmer and hold for 5 minutes at the simmer. In a small bowl, mix cornstarch and water thoroughly. Mix into teriyaki mixture slowly, stirring with a wire whisk. Continue to cook until just thinner than gravy. Serve over meat of your choice. Top with sesame seeds. For the chicken fritters, toss lightly.
Heat oil in a large saucepan over medium heat. Add carrot and onion; cover and cook 3 minutes or until softened. Stir in ginger and garlic; cook 1 minute. Add curry, salt and pepper; cook 30 seconds. Stir in diluted broth and lentils; bring to a boil. Reduce heat; simmer covered, 20 to 25 minutes or until lentils are tender. Stir in tomatoes; cover and simmer 5 minutes. Divide soup evenly among 4 bowls.
Drain tuna. Break tuna into bite-sized chunks in medium bowl. Toss in remaining ingredients.
COMBINE first 5 ingredients in a large shallow dish. Sprinkle fish with 1/4 teaspoon salt; dredge in cornmeal mixture, coating evenly. POUR oil to a depth of 1 1/2 inches into a deep cast-iron skillet; heat to 350 degrees;. Fry fish, in batches, 5 to 6 minutes or until golden; drain on paper towels.
Preheat oven to 375 degrees. Rub butter to coat bottom of a 9x13 inch baking dish. In a large bowl, mix all the filling ingredients, toss to coat the apples, and pour into the baking dish. In another large bowl, combine all the topping ingredients except for the ice cream, and mix well. Using both hands, mix topping ingredients in the bowl together until the mixture forms small lumps. Sprinkle this mixture over the apple filling , and bake in a preheated ovenfor 50 minutes. Let cool 15 minutes. Serve with vanilla ice cream.
Heat the olive oil in a medium sized frying pan, add the onions and saute until nearly transparent. push the onions to one side of the pan and add thinly sliced Spam. Fry Spam on one side for 2 minutes, flip, and lay the cheese on top and cook until the cheese melts. Toast the bread, and spread the mustard on one slice. Add the Spam/ cheese, pile the onions on top and close the sandwich. Serve with potato chips, a pickle and beer.
Soften cream cheese. Blend the cheeses together. Add seasonings. Add crab and white wine. Heat and serve in a fondue pot with accompanying bread for dipping. May be doubled but do not double wine.
Pour coffee into 3-quart saucepan. Stir in cocoa mix and sugar until dissolved; add half & half. Cook over medium heat, stirring occasionally, until heated through (3 to 4 minutes). Garnish each serving with whipped cream; sprinkle with chocolate shavings, if desired.
Cook pasta according to package directions. Meanwhile, in large skillet over medium heat, melt 4 T butter; add mushrooms, ham and garlic. Cook, stirring frequently, 5 minutes or until mushrooms are tender. Add peas; heat through. Add remaining butter; stir until melted. Toss hot pasta thoroughly with mushroom mixture; season to taste with salt pepper and cheese.
Load bread machine according to manufacturer's instructions. Watch when it starts the kneading cycle & adjust dough consistency with either a bit of flour or water as sourdough starters vary in thickness. Goal is an elastic somewhat soft but not at all sticky dough (a little softer than a baby's behind LOL). Once dough cycle completed, roughly knead & then dump dough into an oiled bowl & let rise 2nd time, either room temp or in fridge(for use the next day). Knock down after 2nd rise & divide into 2 pieces. Shape your pies (dusting your work area with semolina flour) and add your favorite sauces & toppings. Bake on preheated stone at 475 degrees F for 14 - 16 minutes. Oiled dough can also be divided & frozen in freezer bags with the air expressed. If freezing, remove from freezer & allow to thaw, do 2nd rise & use for pie.
Wash and lime cucumbers. To each quart jar add: garlic, dill seed, crushed red pepper, and the alum. On the stove, Boil: vinegar, water, and canning salt. Pour over the other ingredients. SEAL! Keep some where cool for about 6 months. As many quart jars as you feel, is as many servings as there will be.
Blend together the cheese, onion juice, baking powder, egg yolk, and salt. Toast the bread round on one side. Spread the untoasted side with deviled ham and cover each with a mound of the cheese mixture. Place on ungreased cookie sheet and bake at 350 degrees for 10 to 12 minutes or until puffed and brown. Serve hot.
preheat oven to 350. cover 2 cookie sheets with parchment paper. place rolled oats in food processor. or blender and process till finely ground( if using quick oats you can skip this part). combine the 1st 5 ingredients in mixing bowl. in another bowl cream the butter sugars vanilla and lemon juice with your mixer. add the eggs and beat till fluffy. stir the flour into the "fluffy" mixture. with wooden spoon blending well. add the chocolate chips and nuts mix well. using a 1/4th cup dough for each cookie. ( I use a ice cream scoop) place 2 1/2 inches apart on your prepare baking sheets. bake 16 to 18 minutes or until lightly browned. cool on wire rack. store in a tightly covered container. to keep them soft and chewy.
In large pan over medium heat, melt butter. Add salt, white pepper, celery seed, paprika, lemon juice, Worcestershire sauce, Tobasco, white wine, cocktail sauce and clam juice. Add seafood, stir and bring to a full boil. Add half-and-half and return contents of pan to boil. Place butter in bottom of deep bowl, pour in pan roast, sprinkle with paprika and serve.
Mix cream cheese, ranch dressing mix, tabasco sauce, and salsa. Spread about a tablespoon on each tortilla, or until covered. Arrange turkey so that there are 3 pieces per tortilla, and all parts of tortilla are evenly covered. Sprinkle with monterrey jack cheese. Roll the tortilla up to resemble a burrito. Wrap tightly in saran wrap and refrigerate at least an hour. Slice the burrito to make about 5 or 6 pinwheels per burrito, discarding the ends.
Place oil in a large pot and place over medium high heat. Add in onion, garlic and red pepper and saute for 5-7 minutes, stirring frequently. Next add in ground turkey and break up the meat; cooking until no longer pink. Next add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds. Next add in tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary. Garnish with anything you'd like. Makes 6 servings, about 1 1/2 cups each. Typically, McCormick's Chili Powder is used in this recipe, which is very mild. If you're using something else, I would start with 2-3 tablespoons instead of 4. To make this recipe in the slow cooker: Reduce the chicken broth to 1/2 cup and brown the turkey and onions before adding to the slow cooker. This is an awesome tailgating or football party recipe! This recipe can be found at https://www.ambitiouskitchen.com/2015/11/seriously-the-best-healthy-turkey-chili/.
Mojo Marinade: In an immersion blender, add first 8 ingredients and puree the marinade. Transfer to a re-sealable plastic bag and add steak. Seal and shake to coat. Refrigerate the beef for 2 to 4 hours, but no more than 4 hours. To cook: Preheat a rigged grill or (for better flavor) your outdoor grill on high heat.Lightly drain marinade from beef and Season to taste with additional salt and pepper. Lightly oil grill and grill each steak 4 minutes on each side. Transfer to cutting board and let rest. May need to cook in batches. While meat is resting preheat large skillet on med-high heat, add olive, onion, peppers and lime juice and toss to coat. Cook until peppers and onions are just limp. Guacamole: Scoop avocados in med size bowl and squeeze lemon juice over avocados immediately, then smash.Add jalapeno, and onion. Sprinkle garlic with coarse salt and smash with the side of your knife blade, add to avocado mixture. Mix well. Then slice steak against the grain on a diagonal. To assemble: spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and if desired tomato, cheese and sour cream. Roll to enclose filling.
Preheat oven to 200°C Spray a 12 hole muffin tray with oil. Place 10cm squares of baking paper into base of each muffin hole and set aside. Combine shallots, chicken mince, bacon, parsley and thyme in a large bowl and season well with salt and pepper. Place bread in a small bowl with milk and set aside for 1 minute for bread to break up. Add soaked bread to mince mixture and combine. Place carrots, zucchini and capsicum in a food processor and pulse until roughly chopped. Spray a large non-stick frying pan with oil and place over medium-high heat. Add vegetables and cook, stirring for 3-5 minutes, or until vegetables are tender. Set aside to cool for 5 minutes. Combine cooled vegetables with mince mixture and mix well using clean hands. Press an equal amount of chicken mixture into each muffin hole. Bake in the preheated oven for 25 minutes, or until chicken juices run clear when tested with a skewer. Allow to stand in tray for 5 minutes before serving. These are delicious served with a simple green salad tossed with fat-free dressing.
Bring broth and water to a boil in a large sauce pan. Add Ramen noodles (discard flavor packet). Return to a boil and simmer, uncovered, until nearly done (about 3 minutes). Beat eggs in a small bowl and pour into simmering soup. Do not stir (eggs will serface in a cluster. Heat 30 seconds. Stir in spinach. Simmer until wilted, about 1 minute. Stir in 1 tablespoon of soy sauce. Garnish with green onions.
Preheat the oven to 425°. In a large saucepan, heat 1 inch of water. Add the spinach by the handful; allow each handful to wilt before adding more. When the spinach is wilted, drain it, pressing out as much water as possible. Wipe out the pot. Melt 2 tablespoons of the butter in the pot. Add the shallots; cook over moderate heat until softened. Stir in the flour and cook for 1 minute. Add the almond milk and simmer until very thick, whisking occasionally, 5 minutes. Stir in the cheese and spinach. Season with salt and pepper. Spoon into a baking dish. In a small bowl, melt the remaining 2 tablespoons of butter. Stir in the panko and almonds and sprinkle over the creamed spinach. Bake for 15 minutes, until golden. Serve.
In a medium bowl, combine cranberry sauce, cinnamon, cloves, and orange zest. Mix well. Stir in raisins and walnuts. Cover and chill. Transfer to serving dish when ready to serve. Garnish top with fresh mint leaves if desired.
Mix all the ingredients together except the cheese slices and chiles. Shape the mixture into 12 thin patties, each about 3 1/2-inches in diameter. Place 1 cheese slice and 1 tsp of the chiles on each of 6 patties. Top with the remaining 6 patties sealing the edges firmly. Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes.
Combine pudding mix and 2 tablespoons cocoa in small bowl. Add milk; beat on low speed of mixer until smooth and thickened. Fold in 1 cup whipped topping, blending well. Spread about 1 tablespoon pudding mixture onto top of each chocolate wafer; put wafers together in stacks of 4 or 5. On foil, stand wafers on edge to make one long roll. Wrap tightly; refrigerate 5 to 6 hours. Sift remaining 1 tablespoon cocoa over remaining 2-1/2 cups whipped topping; blend well. Unwrap roll; place on serving tray. Spread whipped topping mixture over entire roll. Remove wrappers from chocolate pieces; place on roll to garnish. To serve, slice diagonally at 45° angle. Cover; refrigerate leftover dessert.
In a blender, mix the lime juice concentrate, vodka and half the mint until pureed. Add the water, ice and the remaining mint and pulse in five-second bursts until the liquid is just smooth enough to go through a straw. Do not over-blend, or your ice will melt. Pour into tall chilled glasses and garnish with sprig of mint. (To make it virgin: Skip the vodka.).
Preheat the oven to 400 degrees F. Place the asparagus onto a baking sheet. Toss the asparagus with the olive oil and all of the other seasonings. Bake for 15 to 20 minutes until the asparagus are tender.
Saute the onion in the butter over medium heat until the onion is tender. Add the remaining ingredients and cook uncovered, stirring occasionally, until the zucchini is tender, about 10 to 15 minutes. Serve immediately.
Drain and rinse beans. Add to stockpot with 4 c cold water. Bring to a boil and simmer for 3 minutes. Skim off any white foam from the top. Cover the pot and lower the heat to medium. Add the onion, celery, carrot, thyme and tarragon. Simmer for about 45 minutes. Remove the carrot, onion and celery (either discard or use in a stock). Lower the heat to low and continue to simmer. The beans should resemble a thick stew, if there's too much liquid, leave the pot uncovered and stir occasionally. About 10 minutes before the beans are done, place the garlic and 2 T oil in a cold skillet. Heat the skillet over medium heat, allowing the garlic to sizzle for about 30 seconds. Add the chopped leeks and saute 1-2 minutes. Scrape the leeks into the beans. Add the remaining 2 T oil, allow to warm, and add the mushrooms. Sprinkle the mushrooms lightly with 1/2 t salt and saute until most of the mushroom liquid has evaporated, anywhere from 8-12 minutes depending on the types of mushrooms. Add the mushrooms to the beans. Turn off the heat and season the beans with the remaining salt and pepper. Preheat oven to 350. Make the sage bread crumbs: Melt the margarine in a large, heavy skillet over medium heat. Stir in the bread crumbs, walnuts, sage, oregano, and paprika, and season with salt and pepper. Stir constantly until the mixture is lightly coated, 3-4 minute Remove from the heat. Pour the beans into a casserole dish. Top with the sage bread crumbs. Bake for 20-25 minutes, until the bread crumbs are golden and the beans are bubbling.
Select loaf size and add ingredients to machine according to machine instructions. Using mini chips works better than the larger chips. You can add them in the beginning. I find the addition of a tesp. of Cinnamon to be nice, this is optional.
Beat egg white until frothy add Water and salt beat together. Stir in pecans halves. Coat mixture with Sugar and cinnamon. Pour in buttered cake pan Bake 30 minutes stiring every 10 minutes. bake in 350 degree oven makes extra. place in plastic bag and crush then set aside. cut swordfish into 1 inch square cubes. coat fish with syrup. roll fish in pecans. bake at 350 for 15 to 17 minute until fully cooked. while cooking mix honey lemon zest lemon juice and pepper together bring to a simmer lighty drizzle on swordfish. enjoy.
Prepare pie crust according to your directions and cut and fit into small tart tins. Press evenly against bottom and sides. (or you can use pre-made small tarts Cream butter and sugar. Add eggs, one at a time, beating until smoothly blended. Stir in coconut and vanilla. Spoon 1/2 teaspoon jam into each tart shell. Cover each tart 2/3 full with coconut mixture. Bake on bottom shelf at 300°F for 15-20 minutes or until golden brown. Cool slightly then remove from pans. Makes 2 dozen tarts.
Drain pineapple, reserving juice. In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside. In a large mixing bowl beat the butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar; beat until fluffy. Add eggs, beat until smooth. Alternately add flour mixture and reserved pineapple juice to egg mixtgure, beating at low speed after each addition, just until combined. Fold in pinapple. Spread batter in a greased 13x9x2 inch baking pan or dish. In a small bowl combine brown sugar, pecans, and coconut. Sprinkle over batter; bake in a 350 degree Fahrenheit oven about 35 minutes or until center is firm.
Horseradish Mezcal: Infuse 1 liter of Vida Mezcal with 50 grams of sliced horseradish for 2 days, then strain. Directions: Heat ingredients (except Ginger Beer) with portable water heater or microwave, then pour into hot toddy glass and top with Ginger Beer. Garnish with baby's breath dipped in brandied cherry syrup, dehydrated lime wheel, and clove-studded orange peel.
In large stockpot, boil water. Add broccoli rabe and blanch 2 minutes. Drain. In large skillet, heat oil. Add garlic and cook 1 minute. Add broccoli rabe and cook 4 minutes. Season with salt and pepper. Add pine nuts. Toss and serve. Yields about 1/2 cup per serving.
Prepare pasta according to package directions. While pasta is cooking, brown ground turkey in a medium skillet. Add water, taco seasoning, and yellow pepper to the cooked ground turkey and simmer until the sauce thickens. Place a portion of pasta onto each plate. Top with a portion of the turkey mix. Add a dollop of sour cream and sprinkle with cheese, avacado, cilantro.
Combine water and raisins in a medium bowl. Wrap tightly with plastic and microwave until water begins to boil. Let stand until raisins are soft. In a food processor process raisins, water, catsup, Worcestershire, Dijon mustard and vinegar until blended. Season with salt and pepper to taste and serve over a beef steak.
Mix all the ingredients expect from the egg and the marlalade. Make a dough and let it cool about 1 hour. Roll the dough into a big circle and cut into small ones, by using a mug. Place one teaspoon of marmalade at the middle of the circle and pinch the edges. Beat the egg and shine the tarts. Place on cookie sheets and bake at 470F for 30 minutes.
Cut the eggs in half lengthwise; carefully remove yolks to a bowl. Mash egg yolks; stir in mayonnaise and the next 4 ingredients; stir to blend well. Spoon or pipe yolk mixture evenly into egg white halves. Garnish with chili powder and parsley sprigs if desired.
Preheat the oven to 300°F. Place the brisket and juices in a large Dutch oven; add the beef stock, beer and enough water to cover if needed. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Remove from heat and add spice packet, bay leaves and pepper corns, cover and transfer to the oven, braise until very tender about 3 hours and 45 minutes. Remove from oven and transfer the brisket to a cutting board and cover tightly with foil to keep warm. Add the cabbage, onions, carrots and potatoes and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes. Slice the brisket across the grain of the meat into thin slices. Serve with vegetables topped with cooking liquid. Season to taste.
Cook pasta in a pan of boiling, salted water until al dente, and drain. Mix the mustards and cream in a small bowl until they are well-combined. Thaw and drain spinach, squeeze out moisture and chop coarsely. Saute the onion and garlic in butter over a medium heat until it has just softened but not browned; add chicken; cook, stirring occasionally for about 5 minutes or until it has changed colour and is clearly cooked through. Add the mustards and cream mixture and increase the heat so that the mixture just comes to the boil; reduce the heat slightly and stir in the cheese and spinach, mixing until everything is well-combined. Season with salt and freshly ground black pepper, to taste. Stir in the pasta, and make sure that everything is well-combined. Spoon the mixture into a large ovenproof - and if you are planning to freeze the dish also freezer-proof - 10-cup capacity dish. Arrange garlic bread slices over the top and cook uncovered in a moderately hot oven (190°C) for about 30 minutes, or until the bread is golden brown. Stand for 5 minutes and serve. TO FREEZE: Make the recipe to the end of step 8; cool for 15 minutes; cover tightly with plastic wrap; label and date; freeze for up to 2 months. TO SERVE: Thaw pasta in its dish in the refrigerator; remove plastic wrap; cover tightly with foil; place on an oven tray; cook in a hot oven (200°C) for about 11/2 hours, or until hot; remove foil; arrange garlic bread slices over the top of the pasta and cook uncovered for a further 15 minutes or until the bread is golden brown; stand for 5 minutes and serve.
In a medium saucepan over medium high-heat, combine cream, milk, sugar cocoa powder and salt. Whisk mixture until it starts to simmer. Remove from heat and whisk in peanut butter until well combined. Add vanilla extract. Transfer to the refrigerator until completely chilled. When chilled, freeze the mixture according to the manufacturer's instruction. 5 minutes after churning, add chocolate. Add walnuts at the end.
Layer ingredients in a 1 quart mason jar or mix in a bowl. preheat oven to 350. grease an 8" pan. combine melted butter and eggs in a bowl. stir wet into dry ingredients spread evenly in greased pan. bake 30-35 min (i have found 40-45 does best here) until edges pull away from sides or toothpick is clean. cool on wire rack and cut -- .
cut boned chicken into 1-1/2" pieces,chop shallots into 2" lengths. remove seeds from capsicum cut into large dice. coat chicken pieces in cornstarch shake off excess. heat oil in wok add chicken pieces cook untill light golden brown. addcapsicum and shallots cook stirring for 1 minute. add combinedwater,crumbled stock cubes,tomato ketchup,sugar,salt and pepper. add drained lychees mix well. cover and simmer untill chicken is cooked (about 5 minutes). mix cornstarch to a smooth paste with water,add to chicken mixture,stir untill boiling and thickened (sometimes i omit the sugar and add 2 tablespoons sweet chilli sauce). bon apetite. sargie australia.
Bring water to boil in a small sauce pan. Combine sugar and cornstarch. Stir well. Add sugar mixture to boiling water. Reduce heat to medium, stirring constantly or until mixture thickens. Remove from heat. Add butter, vanilla, and salt. Stir until butter melts.
In large soup pot, saute carrots, onion, and garlic in olive oil until carrots are tender. Stir in cannellini beans, chicken broth and seasonings. Can add more salt to taste. Simmer for 20 minutes or so. Ladel soup into bowls, top with a few spinach leaves and let them wilt for a minute or so. Serve with crusty bread.