HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter over medium heat and cook garlic and shallot for 3 min or until softened. Add ricotta cheese and cream and stir until combined. Add lemon zest, juice and pepper and cook stirring until hot about 5 minutes. Meanwhile in large pot of boiling water add salt and pasta and cook for 3 minutes. Add asparagus and cook for two more minutes or until pasta is al dente and asparagus is tender crisp. Drain, reserve 1 cup of the pasta water and return pasta to pot. Add cheese mixture and toss to coat. Add some of the pasta water to moisten if needed. Add chives and toss to combine.
Melt butter in a 10-inch cast iron skillet. Add onion and saute until translucent. Add garlic and saute 1 minute more. Add drained beans, chicken broth, tomatoes with juice, and spices. Cook over medium heat stirring occasionally for 15 minutes. Add spinach a cup at a time, adding more as the spinach wilts. Cover with cheese and place skillet under a broiler until cheese is bubbly and a little browned.
Prepare the grits (instant or regular) as normal, according to packaging, to make four servings. When grits are almost to their finished texture, mix in the rest of the listed ingredients. Stir well and heat for another few minutes until everything is well incorporated. You can either eat them immediately (which we usually do), or you can spread it about an inch thick it into a lightly pan-sprayed or buttered cooking pan and refrigerate it (and/or any leftovers) and cut it into squares or wedges for browning and re-heating in a saute pan later. Either way, they're delicious. Note: Whether or not I add the pepperjack cheese depends on what texture I'm feeling like eating. It's smoother without the cheese, a little gloppier (but cheesier!) with the pepperjack. If I'm using jalepenos from the jar, I pour in some of the juice from those, too. Makes 4 servings.
Cream together butter and sugar. Add beaten egg, vanilla, mix well. Add sifted dry ingredients. Fold in cooked rice and coconut. In another bowl, mix together 1 tablespoon sugar, cinnamon and nut meats. Drop cookie dough by teaspoons on ungreased cookie sheet. Sprinkle top of each cookie with cinnamon-nut mixture. Bake in 350 oven for 20 to 25 minutes or until cookies are a golden brown in color.
Mix Bisquick, 1/2 cup sugar, 3 Tablespoons cocoa, milk and vanilla. Pour into greased crockpot. (I use a 3.5 quart). Mix remaining 1/2 cup sugar, 1/3 cup cocoa and hot water and pour over batter in crockpot. Do not stir together. Cook on high for 2 - 2.5 hours. When it's done, the cake will have risen to the top, floating on the hot fudge sauce. YUM!
Cut wings at the joints and discard tips. Rinse, pat semi-dry and sprinkle with salt and pepper. Place on broiler pan and broil 5 inches from top, 10 minutes on each side. Place in slow cooker. Combine remaining ingredients except sesame seeds and pour over chicken. Cover and cook on high 2 1/2 hours or low for 5 hours. Sprinkle sesame seeds on top just before serving.
For the sauce: whisk together the first five ingredients. For the stir-fry: Combine the garlic, scallions, ginger, water, curry and 1 Tablespoon of the oil and set aside. Toss the tofu with salt and pepper to taste. Heat 1 tablespoon of oil in a wok or non-stick skillet over high heat. Add the tofu and cook, turning the cubes to lightly brown on several sides, about 5 minutes. Transfer the tofu to a bowl. Add the last tablespoon of oil to the skillet and heat until it's shimmering. Add the carrots, onion and pepper and cook until they begin to soften - about 2-3 minutes. Add the peas and immediately clear a space in the center of the wok or skillet by pushing the vegetables to the side. Pour the garlic mixture into the middle and cook until fragrant - about 30 seconds. Stir to combine the garlic mixture and the vegetables. Return the tofu to the skillet. Whisk the coconut sauce to recombine it and add it to the skillet. Toss the ingredients together until well coated with the sauce. Adjust seasoning to taste and serve.
.Preheat oven to 350 degrees. Place one rack in middle of oven an one rack in bottom 1/3 portion of oven. Combine crumbs and melted butter.( not sure I'll be using the full 1/2 cup butter, I'll start with 1/4 if it hold together that will be great ill change it.). Press mixture into 10 inch spring form and bake for 10 minutes. Let cool completely. For the filling beat the cheese until smooth and add 1/3 cup liqueur, blend completely and then add the other 1/4 cup. Mix in the brown sugar(I'm not going to be using that amount either, I'll start tasting the batter after 1/3 cup because there seems to be a lot of sugar in the ingredients this recipe). Add and mix well the sour cream. Beat in eggs mixing after each egg. Pour into crust and smooth out the top. I also pick up the spring form a few inches off the counter and drop the pan down a few times to get a more even distribution. Place the cake in the middle rack of the over. Fill a baking pan with some water( I usually fill the water level half way up and place it on the second rack in bottom 1/3 portion of oven under the cake. This will help to prevent cracking.). Bake for 1 hour. Turn off the oven leaving the cheese cake in the oven for another 30 minutes with the door slightly open. Remove cake from oven and place on a wire rack and cool to room temperature. Then place in fridge for 8 hours. Spread the Dulce de Leche on the top and sides. Place pieces of chocolate bar around edge of cake. Let stand 30 minutes. Whip the cream and pipe onto top.
Thoroughly mix crust ingredients and pack into a nine inch pie pan. Bake at 375 degrees for 10 minutes and put aside to cool. Reduce oven temperature to 325 degrees. In a mixing bowl, combine condensed milk, lemon juice, lemon zest and egg yolks. Stir until mixture thickens. Pour into cooled crust. Add cream of tartar to the egg whites and beat until almost stiff. Add sugar gradually, beating until stiff and glossy but not dry. Pile lightly on pie filling. Bake at 325 until lightly browned, about 15 minutes. Cool thoroughly. Hint: try to get the crust thickness very even and not too thick.
In a 6 quart slow cooker, combine the chicken, garlic, onion, salt, cumin seeds, hominy, broth, and water. Cover and cook on low for 4 hours, until chicken is tender and cooked through. Remove the chicken and let cool. Discard the bones and skin and break the meat into large pieces. Refrigerate until needed. Add the cilantro and continue cooking the soup on low for another 2 hours. While the soup is cooking, make the salsa. Heat a 10 inch skillet over medium. Toast the pepitas in the dry pan, until crunchy and olive green. Let cool. Place the tomatillos in a small pot and cover with cold water. Bring to a simmer over medium high heat and simmer for 5 minutes. Drain and place in a blender with the pepitas, onion, garlic, chiles, and cilantro. Add 1/2 cup broth from the slow cooker and puree, scraping the sides of the blender as needed, until very smooth. Heat the saute pan over medium and add the vegetable oil. Pour in the contents of the blender. Cook, stirring often, until the sauce is thickened and pale green, 5 to 7 minutes. If the sauce splatters, reduce the heat. To finish the soup, discard the onion, garlic, and cilantro sprigs. Stir in the salsa and chicken. Cook on low for 30 minutes. Serve with garnishes.
Bring whipping cream to a simmer/bare boil in saucepan. Remove from heat and add chopped chocolate, chipotle chili powder and vanilla. Stir until smooth. Cool for 15-20 minutes. Whisk together egg yolks and sugar in medium sized bowl. Slowly whisk cooled chocolate mixture into egg mixture. Whisk until smooth. Preheat oven to 300 degress F. Spray 6 1/2c. custard cups with vegetable oil spray. Place cups in a shallow baking pan. (9 x 13" works well). Pour boiling water into baking pan so that water level comes halfway up sides of custard cups. Bake until just set; about 40 minutes. Cool and refrigerate. To add traditional sugar crust to custards, either use a brulee torch or add about 2 tsps. sugar to top of each baked custard and put under broiler until sugar is melted. Let cool until sugar is hardened.
Spray your crock pot (5 quart size or larger)with nonstick cooking spray. Pour milk and cream into crock pot. Stir in flour to dissolve. Add all remaining ingredients to crock pot and stir well. Cover and cook on low for 2 1/2 - 3 hours, or on high for 1 1/2 hours; giving a stir about halfway through cook time, then again during last 10-15 minutes. Stir again before serving. Add additional milk, if desired, to desired moistness.
Prepare ingredients. Throw them into a rice cooker. Cook until the rice is done, and everything else should be too!
Place zucchini on kitchen paper & sprinkle with salt, allow to stand 30 minutes. Rinse zucchini under cold water and pat dry. Combine zucchini, mushrooms and macaroni in a salad bowl, chill while preparing dressing. Place all remaining ingredients except peanuts into a blender & whip until smooth but not too thick. Coat salad lightly with dressing, chill & serve garnished with roasted peanuts.
Mix together mayonnaise and Dijon. Place the tortillas on a work surface and spread each one with one tablespoon of the mayo-Dijon mix. Place a lettuce leaf, slice of turkey, ham and cheese on each tortilla. Top with tomatoes and alfalfa sprouts. Bring sides of the wrap in a roll up. Wrap in foil or plastic wrap and refrigerate until ready to serve.
Put on a big pot of water to boil. Pick out your pasta, cook it al dente and keep it hot You can use spaghetti, capellini, vermicelli, or linguini, whatever you prefer. After you've made this once, and you know how long it takes for you to make the sauce, you make everything come up ready at the same time. Get some green olives. Any kind you want, really. I just get a bottle of cheap salad olives. There are usually a lot of pimento pieces floating around in there. We like the color, but I'm afraid the ol' Frugal Gourmet would NOT approve. You can get a bit fancier if you want. Chop up the olives a bit, not tiny. Next the garlic. OK, you HAVE to use fresh for this, no powder, not even the jar of pre-chopped. Those are okay for some things, and I do use them often. However, if you use anything other than fresh garlic in this recipe, you will not be impressed, and you will never make this again. I will weep. Don't do that to me. Take your fresh garlic clove, wrap it in that flat rubber disc you use to open jars. Just roll it up in there, then roll it back and forth on the countertop a few times. Unwrap it, and the peel should be off or mostly off. Do this with lots of garlic cloves. LOTS. At least a couple per person you're feeding. Slice the garlic, but not too thinly. In a hot non-stick saute pan, put a little olive oil, the fresh sliced garlic and a lot of chopped green olives. Be generous. A handful per person is a good start. Saute the garlic and olives just a bit, being careful not to let the garlic brown, or it may become bitter. Add some light cream, and bring to a simmer. Cook over low heat until the liquid has been reduced by almost half, and it is thick, stirring very often. Pour this over the hot pasta, sprinkle generously with parmesan, chopped parsley (fresh is best, but I usually only have dried) and black pepper, preferably fresh from the pepper mill. Toss. Serve immediately. Bow. But be humble.
In a large mixing bowl, add the first 5 ingredients; stir to combine. In a smaller bowl add mayonnaise, lemon juice, chutney, and salt; stir to combine well. Pour mayonnaise mixture over chicken mixture; toss to coat. Season chicken salad to taste with additional salt and pepper if desired. Cover and chill for at least 2 hours. Place lettuce leaves on individual salad plates. Place two slices each of tomato and pineapple slices on lettuce--alternate tomato, pineapple, etc. Spoon 3/4 cup chicken salad to the side of the fruit. Add a carrot curl. Top salad with a dollop of mayonnaise and walnut half.
* Substitute 1/2 cup packed brown sugar for 1/2 cup of the white sugar if preferred. Drain pineapple very well, reserving juice for other uses. Cream butter and sugar together until light and fluffy. Add eggs and use a wire whisk to combine thoroughly. Add vanilla extract and drained pineapple; blend. Pour into unbaked 9-inch pie shell and bake in preheated 350-deg ree oven for about 45 minutes. Let cool for a few minutes before cutting, or serve cold.
Beat eggs. Add in milk and butter, stir well. Sift together salt and sugar with flour. Add dry to wet ingredients, slowly. Don't over-beat. This is a thin and runny batter. Cook up on a lightly greased griddle until golden brown on both sides. This doesn't take very long so watch it. I use 1/4 cup batter in a 9 inch saute pan.
In a heavy, stock sized (4-6 qt) pot (enamled cast iron works well) over medium head, heat olive oil, then add onions. Sautee onions until almost tender (3-5 minutes). Add cabbage, sautee with onions, stirring frequently, 10 minutes until onions and cabbage are tender. Add garlic, basil, oregano, sautee 1 minute longer. Add corned beef, tomato paste, and beef stock. Stir until tomato paste is dissolved, heat over low heat for 15-20 minutes. Salt and Pepper to taste.
Grease all of the insides of a 9 inch baking pan,then line with wax paper and grease the wax paper. In a saucepan, combine lemon juice, sugar and 1 1/2 cups water on medium heat. Stir constantly until sugar dissolves. Allow mixture to boil. Reduce heat to low and allow to simmer, when the mixture reaches 240°F on a candy thermometer, take off the heat and set aside. Mix in cream of tartar, 1 cup corn starch and remaining water into saucepan over medium heat. Stir making sure all lumps are gone allow the mixture to begin boiling. Stop stirring when the mixture has a glue like consistency. Mix in the lemon juice, water and sugar mixture. Stir constantly for around 5 minutes. Reduce heat to low. Allow to simmer for 1 hour, stirring frequently. Do Not let it burn or stick to the pan. When the mixture has become a golden color, mix in rosewater. Pour mixture into pan lined with wax paper. Make sure that it is spread out evenly in the pan and allow to cool overnight. When it has cooled overnight, sift together confectioners sugar and remaining cornstarch. Turn over baking pan onto clean counter or table and with a oiled knife cut into one inch pieces. Coat with confectioners sugar mixture. You can serve it immediately or store it in an airtight container in layers separated with wax or parchment paper.
Melt the butter with the oil in a large pan, put in the leeks and splash in a little hot water. Cover and cook over a low heat, stirring occasionally, for about 10 minutes until no longer squeaky. While the leeks are cooking, boil the penne in salted water according to the packet instructions. Meanwhile, add the creme fraiche and mustard into the leeks, add three-quarters of the cheese and season well. Stir until the cheese melts. Season the leeks mixture with salt and pepper, to taste. Take off the heat. Drain the pasta, reserving the cooking water. Pour the pasta into the sauce and stir, adding enough cooking water to make the sauce coat the pasta. Add crushed red pepper flakes, if using. Stir in the spinach, a big handful at a time, until it wilts, splashing in a little more water if needed. Toss in the remaining cheese and serve.
In a large pot of boiling salted water, cook the macaroni until barely al dente, about 6 minutes. Drain; return to the pot. Heat the oil in a large saucepan. Add the onion and cook over moderately high heat until softened, about 5 minutes. Add the milk and bring to a simmer. Meanwhile, preheat the oven to 350°F Melt 6 tablespoons of the butter in another large saucepan. Add the flour and cook over moderate heat, stirring constantly, until lightly golden, about 5 minutes; remove from the heat. Gradually whisk the simmering milk into the flour and butter mixture until smooth. Bring the sauce to a simmer and cook over low heat, whisking, until thick and bubbling, about 7 minutes. Stir in the mustard, Worcestershire sauce, salt and pepper. Add the cheeses and cook over low heat, stirring, just until melted. Fold in the macaroni until coated with sauce. Spread the macaroni in a 3-quart baking dish. Bake for about 25 minutes, or until lightly golden and bubbling.
Pour the Bailey's irish cream, Kahlua coffee liqueur and butterscotch schnapps into a cocktail shaker half-filled with ice cubes. Shake quickly, and strain into a highball glass. Top with milk, stir well and serve.
Put the flour in a large Ziploc bag. Add the beef and seal. Toss to lightly coat the beef. Heat a few tablespoons of the oil in a large skillet over medium-high heat. Brown the meat in small batches, adding more oil as necessary. Transfer to the slow cooker. Add the onions to the skillet and cook over medium heat until tender, about 10 minutes. Stir in the tomato paste and coat the onions then transfer to the slow cooker. Pour the wine into the skillet and scrape up any browned bits and then add to the slow cooker. Stir in the potatoes, carrots, broth, salt, thyme, and bay leaf. Cover and cook on low heat for 7 1/2 hours or on high for 4 hours. Add the peas and heat through before serving.
Mix all ingredients with an electric mixer until well blended. Spread mixture into a greased 9x9 cake pan. Bake covered at 350 degrees for 20 minutes. Store in refrigerator or freeze.
Preheat the oven to 425. Combine all the ingredients except the raisins and rum and pie shell in a large mixing bowl. Mix on medium speed with an electric mixer until the texture is smooth. Fold in the raisins and rum, then pour into pie shell and bake for 10 minutes. Reduce the temperature to 350. Bake for an additional 45 minutes or until the filling is set. Cool on a wire rack.
Saute peppers and onions in butter until tender. Add ham; heat through. Beat eggs, and seasonings together. Add cheese. Pour over ham mixture. Cook on low heat until almost set, lifting edges to let uncooked portion run underneath. Turn over and cook other side. Mix mayonnaise and horseradish together and spread on buttered toast. Turn egg onto prepared toast and enjoy.
Preheat oven to 375°F. Mix together cereal, bananas and milk. Let stand for 5 minutes. Add sugar, oil, and eggs. Mix well. Combine the remaining ingredients in a small bowl. Add dry ingredients to wet ingredients. Stir just until combined. Spoon into greased muffin pans. Bake for 20 minutes.
First, we start by preheating the oven to 250 degrees Fahrenheit. Meanwhile, take the spare ribs and wash them thoroughly. Run them under cold water and hand rub both sides. Remove the thin flap of meat on the back side; the piece that emulates flank steak. After, remove the thin, transparent film also located on the backside of the ribs. THIS IS VERY IMPORTANT! (If you dont, your ribs will be tough and bitter). Rub a small amount (1 cup total) of apple vinegar over both sides of the ribs. The vinegar draw the pork blood from the meat, and also acts as a tenderizer; and adds flavor. Sprinkle 3 table spoons of rub seasoning on the front, three on the back, and take about 2-3 minutes to rub it into, and spread thoroughly, on each side. Place ribs in a baking pan and cover with foil. Place ribs on a rack positioned in the middle of the oven. To create the mop, take 1 table spoon of your rub, add 1 cup of apple vinegar, and one table spoon yellow mustard. Mix together well. After 2 hours of cooking, remove the ribs and drain the juices from the pan. Apply mop mixture lightly to the meaty side of the ribs using a soaked paper towel, etc. When finished, recover with foil, place back in oven on middle rack, reset timer for another 2 hours. Once the second duration of 2 hours has finished, remove foil, remove ribs and drain the excess juice. Re apply mop lightly. return to over WITHOUT foil covering it. Switch oven to BROIL- High mode and broil for 10-15 minutes (or until you find the outer side crispy enough). remove from oven, sprinkle remaining table spoon of rub spices over front and back of ribs, and let sit uncovered for approximately 10 minutes. Enjoy.
Blend corn kernels until half pureed. saute the onion in the olive oil for about 5 minutes. Add corn, salt, cumin, pepper. Saute for another 3 minutes. Add the water and the soymilk. Let it simmer for 10-15 minutes.
Muddle mint leaves and 1 lime wedge in the bottom of tall glass. Add rum, club soda, ice, and lime wedges. Garnish with mint and enjoy this tasty treat!
Preheat oven to 450 degrees, with rack in upper third. Slice a thin layer from the base of each pepper so it sits upright. Slice off tops, remove ribs and seeds. Discard stems, chop tops. In medium saucepan, heat oil over medium heat. Add onion, garlic, coriander and chopped pepper tops. Season with salt and pepper. Cook, stirring occasionally, until onion is softened, about 5 minutes. Add quinoa and cook 1 minute. Add 1 cup water and bring to a boil. Reduce to a simmer, cover and cook until water has been absorbed and quinoa is tender, about 11 minutes. Remove from heat, and stir in parsley, walnuts and 3/4 cup of provolone. Season with salt and pepper. Stuff peppers with quinoa mixture. Place in 2 quart baking dish. Cover with aluminum foil and bake until peppers are tender, about 1 hour. Uncover, top with remaining provolone. Bake additional 10 minutes or until cheese is melted.
Peel potatoes and boil until soft. Coarsely mash pulp with potato masher. Stir in 1 cup cheddar Cheese, the sour cream, cream cheese, milk, butter, garlic tablespoon of chives, salt and pepper. Spoon into a lightly greases 13 - x- 9 inch baking dish. Bake @ 350 for 30 minutes or until thouroughly heated. Sprinkle with remaining 1 cup cheese, bacon, and 1/2 cup chives.
Heat oven to 350 degrees F. Grease a 10-inch bundt pan. In large bowl, combine flour, baking powder, allspice, cinnamon, and salt; set aside. In large bowl with electric mixer, beat oil and brown sugar until blended. Add eggs, one at a time, beating well after each addition. Add half the dry ingredients and mix until combined. Stir in apple, mincemeat, pecans, and vanilla. Add remaining dry ingredients; beat until well combined. Spread batter in prepared pan and bake 1 hour or until wooden pick inserted near center comes out clean. Cool cake in pan 15 minutes. Turn cake out onto wire rack and cool completely. For frosting: Combine all ingredients until mixture is creamy. Frost cooled cake. Note: One year when I made this cake, I had a jar of hard sauce - I simply softened it and added it to the frosting as well for an extra kick (the hard sauce was flavored with rum and brandy).
Bring cream and butter to a simmer. Pour over chocolate and stir/whisk until melted and smooth.
Boil water and prepare noodles as directed on the package. In a saucepan melt butter. Once the butter is melted stir and watch. Once the butter begins to turn golden and then brown. Wait until the butter has turned medium to dark brown and take off of heat. Drain noodles and pour butter over them. The butter will sizzle when it hits the noodles. There will be little brown flecks on the noodles (this is the yummy part).
For the salsa: Combine all the ingredients in a bowl, season to taste with salt and pepper. Refrigerate salsa until ready to serve. Makes 1 cup. Preheat oven to 375°. Mix garlic salt and ginger in small bowl. Rub evenly over pork. Place pork on rack in foil-lined roasting pan. Roast pork in preheated oven 40 to 45 minutes or until desired pork is cooked to your liking. (New pork guidelines allow pork to cook to 145°, if you prefer it cooked well, cook it until the internal temp reads is 160° with a meat thermometer). Mix chili sauce, honey and sriracha in small bowl. Brush over pork during the last 10 minutes of cooking. Slice pork and serve with pan juices and mango salsa on the side.