HumbleIntelligence/food-ner-1-Million huggingface dataset:
NOTE: After I post this recipe, one of the cheese names keeps getting changed to Kerrygold Dubliner Irish Farmhouse cheese and I have corrected it several times, but it won't stay correct. The cheese you want is really called Kerrygold Irish Dubliner cheese NOT Farmhouse. If you cannot find it try using 3/4 cup parmesan AND an extra 3/4 cup Extra Sharp Cheddar as a substitute in place of the Kerrygold Irish Dubliner in the cheese sauce. Boil & drain 1 box Whole Wheat Pasta and set on the side in a very large bowl. Cut 1 medium head Cauliflower to 1" pieces and boil in hot water until fork tender, drain completely. Then saute the Cauliflower for 5 minutes with 2 Tablespoons of Butter. Transfer to a different bowl and hold separately. Using same pan you sauted the Cauliflower in, add 8oz sliced Mushrooms to the pan and saute until cooked completey. Return Cauliflower to the pan with the cooked Mushrooms. Rough cut 2 large Tomatoes into large pieces and add to Cauliflower and Mushroom mixture . Heat three ingredients through for approximately 5 - 7 minutes on a medium high heat, stirring frequently. Once done, dump Veggies in large bowl on top of the pasta. Cut 6 Green Onions (both white & green parts) into 1/4" slices and add to large bowl of Veggies and Pasta. In a separate large pot, melt 4 Tablespoons of Butter (be careful not to brown). Once melted, add 4 Tablespoons Flour and stir constantly to cook Flour for 5 - 10 minutes over medium heat being careful not to brown until flour looks frothy and bubbly. Slowly add 4 cups Milk to Flour and Butter mixture, making sure to whisk quickly while adding Milk slowly and constantly to avoid lumps. Heat Milk mixture on low to medium heat until it almost comes to a boil and continue for approximately 20 minutes being careful not to burn Milk or over-boil. Once Milk is done and appears to look like it is thickening to a sauce, add 1-1/2 cup Shredded Kerrygold Irish Dubliner Cheese, 1 cup Shredded Swiss Cheese and 1 cup Shredded Extra Sharp Cheddar Cheese and stir slowly until completely melted to a cheese sauce. Pour Cheese Sauce over Veggies and Pasta and gently mix to combine thoroughly. Transfer Cauliflower Veggie Mac 'n Cheese to a 9 x 13 baking dish. Top evenly with 1 cup Shredded Extra Sharp Cheddar Cheese, 1/2 cup Parmesan Cheese (again Kraft or store brand is fine) and 3 cups seasoned bread crumbs. Bake in a 350 degree oven until entire dish is hot bubbly and the edges are browning for about 1 hour and Enjoy!
CAKE: Sift all dry ingredients and cut in shortening with 2 knives. Add eggs and milk, stir until smooth. Spread in 2 9x1 1/2 inch layer cakepans; greased. TOPPING: Mix all ingredients and blend with a fork. Spread over batter in pans. Bake at 350° for 30 minutes.
Pat the pork dry with paper towels, then season with salt and pepper. Heat 3 teaspoons oil in a 10-inch skillet over medium-high heat until just smoking. Brown the chops on the first side, about 3 minutes. Flip the chops over, reduce the heat to medium, and continue to cook until the center of the chops (away from the bone) registers 135 degrees on an instant-read thermometer, 5 to 10 minutes. Transfer the chops to a clean plate, tent with foil, and let rest until the pork reaches an internal temperature of 145 to 150 degrees before serving, 5 to 10 minutes. Do not clean the skillet. While the chops are resting, add the rest of the vegetable oil to the hot skillet, and return to medium-high heat until shimmering. Add the shallot and cook until softened, about 2 minutes. Stir in the broth and wine, scraping up any browned bits, and simmer until thickened, about 5 minutes. Stir in the mustard and any accumulated pork juice. Turn the heat to low and whisk in the butter, one piece at a time. Off the heat, stir in the tarragon and season with salt and pepper to taste. Spoon the sauce over the pork before serving.
Peel and halve eggs. Remove yolks to a small bowl and mash with a fork. Add mayonnaise and mustard, blending until smooth. Stir in pesto, cheese and lemon juice. Season with salt and pepper. Spoon into egg white shells and garnish with parsley. Refrigerate to meld flavors.
Cook bacon until crisp. Cook onion in butter until properly caramelized, soft and brown. Add Miracle Whip to one side of bread and cheez whiz to the other. Add bacon, tomato and onion.
Combine the first five ingredients in a container with tight fitting lid and shake well. In a large bowl, add lettuce and then sprinkle remaining ingredients on top. Add the amount of dressing to your taste and toss the salad. Note: To toast almonds put on cookie sheet and put in a preheated oven at 350 degrees for 2 mins, then add sesame seeds on sheet. Watch closely, so not to over toast and burn. Cook another 2 mins and check for doneness, if golden remove from oven and cool.
Combine dry ingredients and add sugar. Add egg and vanilla, then stir in apples and walnuts. Liberally butter a bundt pan and pour batter in. Bake 375 degrees for approx. 50 minutes. Remove from pan when semi-cool and sprinkle liberally with cinnamon sugar.
To make the rice pudding. Bring about 3 cups of water and the salt to a boil in a medium to large saucepan. Stir the rice and boil for 10 minutes. Drain, and rinse out the pan. Put the milk and sugar in the pan and bring to a boil. Stir in the rice, reduce the heat to medium/medium-low, and cook at a steady simmer, stirring frequently. Pay particular attention at the beginning, because the milk has a tendency to bubble up exuberantly and will bubble over even in a tall pot if you don't catch it and stir it down in time. Stir in the vanilla at the end. To make the apples. Cut the apples into 1/4 inch thick slices and then cut each piece crosswise. Sprinkle the sugar in the center of a medium nonstick skillet. Moisten with a splash of lemon juice and then turn the heat to medium high. When the sugar melts, bubbles and start to color, either tilt the pan or stir the sugar with a fork or wooden spoon. As soon as the sugar is a nice amber color, pull the pan away from the heat. Stand away, because the mixture will splatter, and add the butter, swirling to mix it inches. Put the skillet on medium heat, pour in the cider, and add the salt. Bring the cider to a boil, then add the apples. cook, stirring often for 5 minutes, or until the apples are tender. Pour in the heavy cream and boil for 1 minute more, then turn the apples and caramel sauce into a heatproof bowl and allow to cool. The apples are ready to serve when they are just slightly warm or at room temperature. (Don't taste them as soon as they're cooked: the caramel is very hot.). Put a little of the caramel sauce in the bottom of each bowl or glass (Martini glasses look great), top with rice pudding, and finish with apples and a little more sauce. If you'd like, add a dollop of whipped cream.
Chop the insides of the tomatoes and put them in a bowl (I leave the seeds out as best I can). Destem the spinach and chop finely, add to the bowl. Do NOT use frozen spinach for this, if you can't get fresh, use rucola lettuce, or mangold or something else. Add the bell pepper, feta, herbs, and jalapeno, mix well. As for the herbs, use whatever is fresh in your garden, be creative! Add lime juice, and oil, stir well and add salt and pepper to taste. Stuff the tomatoes with the mixture, and top with parmesan cheese. Leave in the fridge for 20 minutes before serving.
In a large skillet, cook and stir almonds and sugar over low heat until sugar is dissolved and almonds are coated; spread on foil to cool and break apart. In a large salad bowl, combine the spinach, strawberries and almonds. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad; toss gently to coat. Serve immediately.
Place the ham (or bacon) fat in a saute pan and render fat. Remove any undesirable remaining fat solids, leaving rendered fat in the pan. Add oil to the pan and add chopped onion. Saute until lightly browned. Add thyme and tomato paste to the pan with the onions. Stir and simmer for about 5 minutes. Add drained pigeon peas to the tomato mixture, add water and season with salt and pepper. Bring to a boil and add the rice. Lower the heat, cover and simmer for 20 - 30 minutes until the rice is tender.
Pulse the granulated sugar and almonds in a food processor until finely ground. Cream the butter and sugar mixture until light and fluffy. Add the egg and beat to combine. Add the flour, confectioner's sugar and salt and mix just until a dough forms. Divide the dough in half; wrap each piece in plastic wrap and flatten into a disk. Refrigerate the disks at least 4 hours or overnight. Preheat oven to 350°F Line two large baking sheets with parchment paper. Working with one disk at a time, roll the dough out between two 2 sheets of lightly floured waxed paper to the thickness of 1/8-inch. Using a 2 1/4-inch cookie cutter of any shape, cut out the cookies, rerolling the scraps to make a total of 60 cookies. Place on cookie sheets, one inch apart; sprinkling with colored sugar if using. Bake 1 sheet at a time, until the cookies are light on top but golden on the bottom, 10-11 minutes. Cool completely on a rack.
Preheat oven to 375 and line a cookie sheet with parchment paper. In medium bowl, cream butter, oil and brown sugar. Add vanilla, salt and egg white and mix thoroughly. In separate bowl, stir together flour, baking soda and chocolate chips. Use wooden spoon to add flour mixture to cream mixture. Drop rounded 1/2tsp measurers of dough onto cookie sheet. Bake 4 - 6 minutes or until done to your liking.
To assemble, divide mayonnaise among 4 slices of bread. Layer salad greens, avocado slices, bell pepper slices, Cheddar, and sprouts over mayonnaise on 2 of the slices of bread. Set aside the other mayonnaise-spread slices of bread for the sandwich tops. Spread mustard over remaining 2 slices of bread; place slices over sprouts, mustard side up. Top with tomato slices, onion slices, cucumber slices, and Swiss cheese. Top sandwiches with final 2 slices of bread, mayonnaise-side down. Cut sandwiches in half; insert toothpicks to hold together sandwich halves together. Can top with zucchini or cucumber or pickle slice.
Preheat oven to 375 degrees F. Drizzle tomatoes & bread with olive oil, salt & fresh-ground black pepper then roast on foil-covered cookie sheet for 40 minutes. Add almonds & pine nuts to cookie sheet for last 10 minutes of roasting time. Check after 6-8 minutes to make sure nuts not burning. Transfer roasted ingredients and fresh garlic to a food processor and pulse to break into chunks. Add the next five ingredients. Pulse until well combined. Add salt 1/2 teaspoon at a time, to taste. This sauce is best if allowed to rest a day after preparation so the flavors can develop. Garlic becomes more pronounced with overnight rest.
Preheat oven to 190C and put papers into the muffin tin. In a bowl combine flour, sugar, baking powder, cinnamon and salt. In another bowl, stir milk and coffee granules until coffee is dissolved. Add oil, egg and vanilla; mix well. Stir into dry ingredients until just moistened, fold in chocolate chips. Fill muffin cups 3/4 full and bake for 17-20 minutes.
If your fruit is sweet you may need no sugar, or less sugar. Try to use as little as possible, depending on how sweet your fruit is. Mix together the rhubarb and pineapple chunks and sprinkle with sugar (if using). Let sit at least one hour to overnight, to allow juices from the fruit to collect. (Sugar helps to make more juices, so if the fruit isn't very sweet, you will need sugar to get the juices to come out of the fruit.). Cook over medium heat until sugar disappears and rhubarb has softened (about 15 minutes or so). Allow to cool. Eat with yogurt, ice cream, whipped topping, toast, oatmeal, or by itself. Yum!
Cut beef into 3/4 by 4 inch strips; set aside. Cook bacon until crisp; remove bacon and reserve. Pour off most of the drippings. Brown onions lightly in remaining drippings. Add beef and cook slowly over medium heat until browned. Season with salt and marjoram. Add water, cover tightly and cook slowly for one hour until beef is tender. Add bacon, stir in sour cream; heat through, about 5 minutes. Serve over hot egg noodles if desired.
Toss nectarines with sugar and flour. Place in 13 x 9 x 2 inch baking dish coated with non-stick cooking spray. Beat together egg and egg yolk; whisk into cream. Pour mixture over nectarines. Bake in preheated 425 degree oven for 10 minutes. Reduce oven temperature to 350 degrees and bake for 35 to 40 minutes. Remove from oven and cool. Serve warm or at room temperature. Garnish with fresh mint. Peaches can be substituted for nectarines (peach skin should be removed).
Combine the cornstarch, water and garlic powder. Add the mixed veggies and onion and toss to coat. Heat the oil over medium heat and stir-fry the vegetables until tender. Add the broccoli and stir-fry 3-5 minutes, until tender. Mix the remaining ingredients together in a small bowl and add to the pan. Cook, stirring, another two minutes before serving.
Cook ziti according to package directions; drain. In large bowl, combine ziti, 1 1/2 cups spaghetti sauce, ricotta cheese, mozzarella cheese, parsley, egg, oregano, garlic powder and pepper. In a 9" x 13" pan (sprayed with cooking spray- for easy clean-up) pour 1/2 cup spaghetti sauce; spread ziti mixture evenly over sauce. Top with remaining 1 1/2 cups spaghetti sauce and spread evenly; sprinkle with parmesan cheese (I add additional mozzarella to the top as well). Bake covered at 375 degrees for 30-35 minutes or until hot and bubbly.
Combine first 8 ingredients; mix thoroughly and shape into 2 loaves. Place in shallow baking pan. Combine last 3 ingredients; spread over loaves. Bake at 350° for 30-35 minutes.
In bowl of stand mixer combine water and yeast. Dip a spoon into the honey, and use to stir water/yeast mixture until honey dissolves off spoon. Set mixture aside for ten minutes until foamy. Add remaining honey, eggs, milk, instant potatoes, and bread flour. Knead with dough hook at low speed until dough is smooth and elastic, about 4 minutes. Add salt and butter and continue kneading until butter and salt are completely incorporated, about 2 minutes longer. Drizzle a small amount of oil into zip-lock bag. Form dough into ball (it will be very soft) and put it into bag, making sure that it's coated with oil all over. Put bag in refrigerator overnight. The next morning, remove bag from refrigerator and lightly knead while still in bag, to knock out air. You may need to open bag to let air out; reseal it. Let bag sit out until it has come to room temperature, about 2 hours. Adjust oven racks to upper middle and lower middle position and preheat oven to 350°F Line 2 baking sheets with parchment paper. Mix cinnamon and sugar in a flat rimmed plate or pie pan. Lightly flour a work surface. Remove dough from bag and knead briefly. Divide dough into 16 roughly equal pieces. Roll each piece into a rope about 6 inches long, flouring work surface only as much as needed to keep the dough from sticking. The finished ropes should still be a little sticky. Roll each rope in sugar/cinnamon mixture to coat, then tie each rope into a knot and place on prepared baking sheet. When all knots are formed, sprinkle any remaining sugar/cinnamon mixture on top of them (adding extra cinnamon/sugar, if desired). Cover pans with plastic wrap and set aside to rise until doubled, about 45 minutes. Remove plastic wrap and bake until nicely browned, about 25 minutes. Remove to cooling rack to cool or serve immediately.
1.Cook shrimp until pink. 2.Make the cheese sauce by combining Monterey Jack, cheddar and cream cheese in a pot over a medium low heat. 3. Add milk to thin the sauce. 4.Preheat the oven to 350 degrees. 5. Place nacho chips in an oven safe dish. 6. Heat chips until crisp, approximately 5 to 7 minutes. 7.Prepare the pico de gallo by combining the tomatoes, chopped jalapeno pepper, onion. 8.Assemble the nachos by spooning cheese sauce over the nachos. 9. Top with the pico de gallo and shrimp. 10. Garnish with sour cream and slices of fresh jalapeno peppers.
Chop cabbage into bite sized pieces, discard the core. Place cabbage in bottom of large deep casserole. Brown the meat, add the onion, garlic, salt and pepper. Add the rice and one can of the chopped tomatoes, including the juice. Mix together well and pour over the chopped cabbage. Spread the sauerkraut on top, including the juice. Cover with second can of chopped tomatoes and juice. Bake uncovered in a 350° oven for 20 minutes. Cover and continue baking for another hour or until rice is tender.
Put the kidney beans, mung beans, and peanuts in a large pot and cover with water. Gently boil for about 15 minutes until half cooked. Add sweet potatoes, then the salt and pepper to taste, and cook about 20 minutes, until tender(a fork should go gently into the sweet potato cubes). Drain water and mash together using a tablespoon of butter. Sauce:. Fry the onions, tomatoes and chili in a fry pan using hot oil. Before it starts to brown, add the boiling water/stock and gently simmer until the mixture starts to thicken. Now, using a cup add the flour then the milk or cream a little at a time stirring to mix with a fork. When evenly mixed add this to tomato and onions, stirring over a gentle heat, until the mixture becomes thick. Heap the Bufuke onto a large serving dish and pour over your nice thick sauce. Enjoy!
In a large saucepan, melt butter and add brown sugar. Bring this mixture to a boil, stirring frequently. Boil and stir for 1 minute until thickened. Remove from heat and add milk. Beat with wire whisk until smooth. Add vanilla and beat again. Then add enough powdered sugar until of desired spreading consistency; the frosting should be POURABLE. POUR frosting over cake from pan and spread to cover. Frosting cools VERY QUICKLY. -- also a great frosting for cookies Refrigerate after frosting for best texture.
You can either serve this over ice or blend it with ice and serve as a frozen cocktail. These are the rocks directions: fill a large tropical or Collins glass with ice cubes. In a shaker, combine the coconut rum, butterscotch schnapps, hazelnut liqueur, pina colada mix and pineapple juice. Shake vigorously and pour over ice in the glass. If you blend it, use a little extra ice and add shredded coconut, if desired.
Chop the shrimp, except for 12, which will be used for garnish. Half the eggs remove the yolks; mix them with the shrimp and the other ingredients. Check the seasoning. Fill the eggs with the mix and garnish each one with a shrimp. Serve on a lettuce lined platter/plate.
Heat the onion and ginger in a pan with 6 tbsp of the stock. When the onion has softened slightly add the carrots and stock. Simmer for 20 minutes. Liquidise the soup and season if desired. Place the soup back in the pan and add the mini pasta shapes. Simmer for a further 5 minutes.
Preheat oven to 375°. Lightly grease cookie sheet. Separate dough into 4 rectangles. Firmly press perforations to seal. Brush generously with salad dressing. Cut each rectangle crosswise and then lengthwise into 4 smaller rectangles. With a spatula lift each rectangle and invert into crushed croutons, press gently. Place crumb side up on the prepared cookie sheet. Sprinkle with parmesan. Bake at 375° for 12-14 minutes or until golden brown.
Place chicken pieces in a glass dish, 9 x 13. In a medium bowl, mix together all marinade ingredients. Pour marinade over chicken pieces and marinate for at least 1/2 day or overnight (in refrigerator). Put everything, marinade and all, in a 350 oven and bake for 45 minutes. After 45 minutes, put under broiler to crisp chicken on all sides. Serve w/ pan drippings and mash potatoes.
Melt butter in skillet (I use an electric one because it's easier to control the heat). Add brown sugar and stir till sugar and butter are combined. Add pineapple and bring to a boil. Turn heat to medium (300°) and continue to cook till syrupy and thickened. This could take up to 30 minutes depending on ripeness of the pineapple. Serve warm over whatever you like.
cut chicken breasts into strips (fingers). Mix bread crumbs, goldfish crackers and parmesan in a large plastic bag and crush until coarse. coat chicken with olive oil and roll (or shake into cracker mixture.) Bake at 350 for about 40 minutes.
Grease a 13 x 9-inch caserole dish. Sprinkle 2 cups shredded cheddar cheese or Swiss cheese into the bottom of the casserole dish. In a skillet melt butter over medium-high heat. Add in mushrooms, onion and and bell pepper; cook stirring until softened and the mushroom loose their moisture, then stir in chopped ham. Sprinkle the mixture over the cheese. In a medium bowl whisk together the eggs with flour, half and half cream or milk, salt and pepper; pour over the ham mixture. Cover and refrigerate overnight. Remove from fridge 30 minutes before baking. Set oven to 350 degrees F. Bake uncovered for 35-40 minutes or until a knife inserted into the middle comes out clean. Remove from oven and sprinkle about 1/2 cup shredded cheddar cheese on top and allow to melt. Let stand 10 minutes before slicing.
Boil potatoes in a large pot of water until fork tender. Potatoes should not be splitting their skins. Boil eggs in a separate pot of boiling water for 10 minutes, until completely hard boiled. Allow potatoes and eggs to cool completely in the refrigerator, uncovered, about 2 hours. When cool, peel potatoes and eggs. Discard potatoes skins and eggshells. Cut potatoes into bite size pieces and put in a very large bowl. Coat with vegetable oil. Add vinegar to oiled potatoes. Add black pepper, onion powder, dill, parsley, salt; mix well. Taste. Add more salt or other seasonings if potatoes still taste bland. Add dried mustard and mix well. HINT: Do not add more mustard. Add Hellmann's mayonnaise one cup at a time. You may not need to use the whole jar. Potatoes should be well coated, but not covered in mayonnaise. Chop eggs into quarters. Reserve 1 whole egg for garnish. Add to potato mixture and stir gently. Scrape down the sides of the bowl with a rubber spatula to get all the mayonnaise off the sides and into the potatoes. Transfer to serving bowl, if you are not going to serve it in the mixing bowl. Sprinkle top with a light dusting of paprika and a bit of dried parsley. In center of bowl, place slices of the hard boiled egg reserved for garnish. Allow to chill at least 4 hours in the refrigerator. Repeat frequently for a happy summer.
If you are working with dry beans, soak only the black beans overnight. In a 5-quart saucepan, bring 10 cups water to a boil. Add 1 bag of black beans and return to a boil; let boil 2-3 minutes. Cover tightly and set aside at room temperature for an hour. Drain and rinse beans. Repeat this with the black-eyed peas before preparing the rest of the recipe. Combine black-eyed peans, black beans, corn, green onions, green bell pepper, tomatoes, and cilantro in a medium bowl. Prepare dressing: In a small bowl whisk together the olive oil, vinegar, lime juice, Dijon mustard, and salt and pepper. Pour dressing over bean mixture. Cover and refrigerate until ready to serve. Just before serving, add avocado and gently stir to combine. Scoop into peppers and serve.
In a medium skillet, saute onion unti golden. Season with the cayenne pepper, oregano, cumin, and chili powder. Transfer sauteed onions to a medium mixing bowl. Mash half of the black beans with the sauteed onions. Mix in the remaining beans. Place the bell peppers in the crock and spoon the black bean mixture into the bell peppers. Sprinkle the cheese over the filled peppers. Pour the salsa over the cheese. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Serve each pepper with a dollop of sour cream.
After cooking the macaroni, drain and put in deep saucepan and set aside --. In a dutch oven, brown the ground turkey with the onion in the oil, stirring often while it cooks -- Drain --. Add all the seasonings and the tomatoes (including the liquid) to the ground turkey and onion mixture -- Mix well. Slowly add the macaroni and simmer covered, stirring often, for 30 minutes --. Variation: Use different pasta, such as rotini, or penne rigati.