HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees. Spray a 2-quart casserole with non-stick cooking spray. Add bread cubes to casserole. Cream butter and sugar. Beat in eggs, one at a time. Stir in pineapple (with juice) and cranberries. Pour over bread cubes. Bake for 1 hour.
In large kettle or heavy stock pot, saute bacon until golden brown; remove and set aside. Combine flour, salt and pepper; dredge meat in flour mixture and brown meat over high heat a few pieces at a time in bacon drippings and olive oil, remove and set aside. Add olive oil and saute onion until golden brown adding garlic at last minute. Add orange juice, wine, tomato puree, bouillon beef base, nutmeg, bay leaves and salt and pepper to taste stir to deglaze bottom of pan. Return bacon and browned meat to kettle, stir to combine and bring to a boil stirring occasionally, cover and reduce heat and simmer for 2 -3 hours. Add turnips, carrots and mushrooms, cover and simmer another 1 hour or until vegetables are tender, stirring occasionally. Remove bay leaves and sprinkle with parsley. Serve with noodles if desired.
Spray a microwave safe ramekin or bowl with cooking spray (or use a muffin liner). Mix the egg and splenda until well combined (I use a fork), add the yogurt and blend well. Mix in the ground flaxseed, cinnamon and baking powder until well combined. Pour in ramekin and microwave on high for 1 minute 30 seconds (note the ramekin should be no more than half full since these do rise a lot, if it is too small they will overflow). These taste best served hot.
Combine flour and next 7 ingredients (through eggs) in a food processor, and process until smooth. Pour batter into a bowl; cover and chill for at least 1 hour or up to 12 hours. Heat an 8-inch crepe pan or nonstick skillet over medium-high heat. Coat pan with cooking spray; remove pan from heat. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook 1 minute or until surface of crepe begins to look dry. Carefully lift edge of crepe with a spatula to test for doneness. Turn crepe over when it can be shaken loose from pan and the underside is lightly browned; cook crepe 20 seconds on the other side. Place crepe on a towel, and cool. Repeat the procedure until all of the batter is used, for a total of eight crepes. Stack the crepes between single layers of wax paper or paper towels to prevent them from sticking. These can be refrigerated for 5 days or frozen for a month.
Bring topping to room temperature. Crush macadamia nuts. Scoop ice cream into bowl and mix in crushed macadamia nuts. Scoop ice cream into pie shell, smoothing into mound (it needs to be a ridiculous 6-8" high at center). Warm a bit of milk and use it to dilute the chocolate topping, then use a warmed knife to spread chocolate topping over mounded ice cream. Place in freezer until ready to serve. HINT: Cover top of pie with whipped cream design before serving.
In a large saucepan, heat the 2 tablespoons oil over medium-high heat. Add the onion, bell pepper and celery; saute until the vegetables are softened, 6 to 8 minutes. Stir in the garlic and cook until softened, about 1 minute. Add the allspice, cloves, cayenne, the remaining 3/4 teaspoon salt and the black pepper. Cook for 1 minute. Stir in the vegetable stock, beans, tomato, thyme and hot-pepper sauce. Simmer for 10 minutes. While the beans are cooking, cook the brown rice according to package directions. Divide the rice among 6 individual bowls. Top each serving with beans and sprinkle with the cilantro.
Wash and peel carrots. Start pan of water of water for boiling. Leave small carrots whole. Cut others into 3/4 inch cubes, thin slices, or lengthwise strips. For whole carrots, blanch in boiling water for 5 minutes. For diced or sliced carrots, blanch in boiling water for 2 minutes. For carrot strips, blanch in boiling water for 2 minutes. Place in container for freezing and freeze.
mix butter, brown sugar and apple sauce add eggs and bananas add dry ingredients mix together put in mini loaf pan bake 350 30 minutes or til done.
Place sliced cucumbers, chopped onions and other veggies if using in a large bowl. In a small bowl, whisk salad oil, vinegar, salt and pepper together. Pour dressing over cucumbers and mix well. Adjust seasonings and add a bit of sugar if needed.
Chop the onion into small cubes, slice the carrots and the green chillies into thin pieces. Mix with sweet corn and beans. Place one layer of crisps in a casserole dish, cover it with half the vegetables and add half of the sauce. Cover with another layer of crisps. Then add the rest of the veggies and the sauce. Cover with a last layer of crisps and sprinkle with the cheese. Bake in the preheated oven at 180°C for 30-40 minutes (the cheese should be golden-brown).
Spray a pan with olive oil spray. Crack one full egg into the pan, adding only the egg whites of 2 other eggs. Sprinkle dried garlic and black pepper to taste (garlic salt can be added instead if you prefer that). When the egg has just hardened on the bottom (the eggs on the top should still be in liquid form), scramble the eggs. Squeeze any excess water from the spinach leaves and add them to the eggs. Let the spinach leaves cook until it's time to stir the scrambled eggs again. Cook until the spinach leaves are wilted. Add the goat cheese (you can use crumbles if you prefer) to the SIDE of the plate and use as a "dip". I find if you mix the goat cheese into the scrambled eggs, it dilutes the flavor of the goat cheese greatly. Enjoy!
Soak dried kidney beans overnight, rinsing and replacing water if you can see bubbles in it from released gases. Next morning (in fresh water) lightly boil the dried kidney beans for about an hour and a half until they are soft and cooked through. Saute garlic and onion in a tbsp of butter for 3 minutes, add corriander and cayenne pepper. Add zucchini, tomato and bell pepper and continue stirring until soft, about 15 minutes. Remove pan from heat and add cooked Kidney Beans and cheddar cheese and stir until cheese melts. Place this mixture to one side in a sealed bowl to retain heat. Combine the pistachios, eggs, almond flour and parmesan cheese to create the burrito wrap batter. If the consistency doesn't seem to be quite right (it should be like pancake consistency) add water 1 tbsp at a time, stopping when you have the right consistency. I usually add 2 to 3 tbsp to mine. Use the reserved 50g of butter to cook the wraps. Using a 1/2 cup measure, drop a half cup into the buttered pan and use an egg flip to kind of drag the mix out to form a large circle. (If you don't drag it out it will stay in a big clump in the middle of the pan.). When the bottom is lightly browned, flip the wrap over and cook the other side. Spoon 1/6 of the filling mixture on top of this wrap and wrap it up around to kind of make a long cylinder and serve immediately or keep in a warming bowl, just long enough to get all six cooked then serve immediately. Continue on cooking the wraps until all 6 wraps are cooked.
Combine 1st 6 ingredients in a sml bowl. Heat oil in a lrg saucepan over med-heat. Add popcorn & cover w/a lid (Leaving a little crack in the lid to let a bit of hot air out prevents condensation in the pot). Shake pan freq & remove from heat when the popping subsides. Pour popcorn into a bowl. Wipe pan clean w/paper towel. Melt butter in the pan & pour butter over popcorn, tossing to distribute evenly. Sprinkle w/flavoring mixture & toss to coat.
In a large saucepan over medium heat, sautee onion and garlic in oil until translucent, about 4-5 minutes. Stir in chicken and brown, then add stock, lime juice, Ro-Tel (with juice), salt and pepper. Gently simmer until chicken is cooked, 3-5 minutes. Stir in avocado and cilantro and heat through, and adjust seasonings to taste. (If you wish to thicken the soup a bit, use an immersion blender or mash some of the avocado by hand. You can also add potato flakes if you want a thicker broth.). Ladle soup into bowls and garnish with a dollop of sour cream and cheddar cheese, a sprinkle of additional cilantro, with lime wedge and tortilla chips on the side. Enjoy!
Tomatoes: ( tomatoes only, no seasonings and definitely not "stewed" tomatoes) Soak the beans overnight in water. Carefully remove stem and seeds from chipotles. DO NOT TOUCH YOUR EYES after doing this! Most of the heat is in the seeds and near the stem end so you can control the heat of your chili by including or excluding these. Chop as small as possible. Don't panic if the air around you feels alive. Wear a surgical mask if your nose burns. Place in a small bowl with 1/2 cup whiskey for twenty minutes or until soft. In a cast iron pot saute onions, scallions, and 1/2 of the garlic in the olive oil when translucent remove 1/2 and continue cooking the rest until golden brown. remove remainder and reserve together. Saute the suet and steak together in small batches until all are browned. Add onions and all seasonings including reconstituted chipotles. Continue to cook over low heat for ten or fifteen minutes. Add tomatoes, beans, remaining garlic, and wine and cook approximately 1 hour. Watch out, there is a small window of time when the meat is perfectly tender and moist and when it becomes dry and fibrous. Notes from the creator: I usually add a small amount of wine to the chili just before serving to brace it up a bit. When I serve this to guests I make a fairly mild version and serve a batch of reconstituted chipotles with chopped up garlic as a condiment so my guests can control their own heat. Also chunks of extra sharp cheddar and really good crusty bread are essential. Note servings vary depending on what type of chili fan you are, who you are serving, and what you are serving with it. I know it serves four very hungry chili fans at least.
Dissolve yeast in warm water and let set for 5 minutes. Mix together dry ingredients and add yeast mixture. Add shortening and mix. Roll out 1/4" thick and cut into biscuits. Dip in melted butter and place on baking sheet. Let rise for 1 1/2 hours. Bake at 400 degrees for about 15 minutes.
Beat the eggs and sugar; add the oil, juice and vanilla alternately with the flour, baking powder and salt. (If you are mixing by hand, combine the dry ingredients first.) Pour half the batter into a bundt or tube pan sprayed with non-stick cooking spray. You can also use a 9x13 inch pan. Top with half the apple slices. Combine the 3 tablespoons sugar and 2 teaspoons cinnamon and sprinkle half the mixture over the apples. Top with remaining batter, apples and cinnamon sugar. Bake at 350 degrees for 1 hour and 10 minutes. Cool in pan 1 hour, then remove to serving platter. To make glaze: melt the butter in a small saucepan over medium/low heat. Stir in the sugar and milk and boil 3 minutes, stirring constantly, until the sugar crystals are dissolved. Cool several minutes, to drizzling consistency, then spoon over the cake, letting some of the glaze drizzle down the sides.
Preheat oven to 375. In small saucepan, prepare cheese sauce mix according to package directions using 1 1/3 cups milk. In 8x12" baking dish, combine vegetables and 1/2 can french fried onions. Top with fish fillets. Pour cheese sauce over fish and vegetables. Bake, covered, at 375 for 25 minutes or until fish flakes easily with fork. Top fish with Cheddar cheese and remaining onions; bake, uncovered, 3 minutes or until onions are golden brown.
Heat oil in large, nonstick skillet over medium high heat. Add mushrooms,onion, and garlic; saute 2 minutes. Add chicken, salt, basil, and pepper; saute 5 minutes or until chicken is done. Add tomato; saute 2 minutes or until tomatoes are heated through. Serve over hot pasta; sprinkle with cheese.
Cut chicken into 1-inch pieces and set aside. In a large non-stick skillet, heat olive oil. Add chicken and saute for 5 minutes, or until golden brown. Add onion and bell peppers. Saute for 1-2 more minutes. Add garlic and saute until peppers begin to soften but are still brightly colored. Season to taste with salt and pepper. Remove from heat. Stir in hummus quinoa and basil. Toss until basil is wilted. Serve hot.
Preheat oven to 375 deg F/ 180 deg Celsius. Break up the bread and soak in the milk. Heat oil and butter in a pan, and fry the onion and garlic until tender and transparent. Add the curry powder and apricot jam (jelly) and mix well. Add the chutney, vinegar, lemon juice, Worcestershire sauce, and HALF the turmeric. Press the milk from the bread, keeping the milk. Add the bread to the mixture in the pan and mix in well. (Break up lumps). Add the ground beef, raisins, splintered almonds and salt. Mix well, and fry over low heat until the meat just starts changing colour. Remove pan from stove. Beat 1 egg and mix into the meat mixture. Put the mixture into a suitable, greased oven dish. Arrange the bay or lemon leaves in top, or push in halfway. Beat the 2 leftover eggs with the rest of the turmeric, and the milk you saved from the bread. Pour this carefully over the bobotie. Put the bobotie into a larger dish, and pour warm water into the outer dish, to fill it about 2/3rds full. Bake for 1 hour. Serve with traditional Yellow Rice with Raisins.
In 6-quart saucepot, heat oil on medium until hot. Add onion and serrano; cook 8 to 10 minutes or until lightly browned and tender, stirring occasionally. Stir in garlic and cumin; cook 1 minute, stirring constantly. Stir in clam juice, tomatoes, water, potatoes, and 3/4 teaspoon salt; cover and heat to boiling on medium-high. Reduce heat to medium-low and simmer, covered, 8 to 10 minutes or until potatoes are just fork-tender. Meanwhile, cut 1 lime lengthwise in half. Cut 1 lime half in half again and remaining lime into 6 wedges to make 8 wedges in all; set aside. Add cod and remaining lime half to saucepot; cover and cook 5 minutes. Add scallops and squid; cover and cook 1 minute. Remove saucepot from heat. With tongs, remove lime half, squeezing juice into soup. Stir in chopped cilantro, and serve with reserved lime wedges. Makes about 11 1/4 cups.
Preheat oven to 350°F and spray a 9 x 5 x 3 inch loaf pan with nonstick cooking spray. Whisk together sugar, milk, oil, vanilla, yogurt, egg and lemon zest in a large bowl. Stir together dry ingredients an 3/4 cup walnuts and add to bowl, stirring just until dry ingredients are incorporarted (do not over mix). Carefully fold in blackberries and spead into prepared pan; sprinkle with remaining walnuts. Bake for 1 hour and 20 minutes or until a toothpick inserted into the center comes out clean. (Note Refrigerate after 2 days).
Lightly roast the almonds in olive oil. Take off burner, add maple syrup, and cool a few minutes. Add lemon juice and salt. Whisk ingredients together. You may also add your favorite herbs.
Combine chicken, cream of chicken soup, lemon juice, mayonnaise, and broccoli. Pour into a 9x13-inch pan. Sprinkle with parmesan cheese and bread crumbs. Bake in a 350°F oven for 45 minutes.
Wash first 6 vegetable and cut into chunks - keep seperate and set aside. Chop onions and garlic - set aside. Heat dutch oven(cast iron pan). When pan is hot add oil, as soon as oil is hot add onions and garlic, saute till onions are soft. When onions are soft add vegetables in layers (in order listed). Sprinkle the seasonings and herbs on top. Pour the stock over the vegetables, cover the pot and simmer gently for 1 1/2 hours to 2 hours. Serve with bread or boiled rice.
Cover head of cabbage with boiling water and let stand 5 minutes. Peel off 12 nice leaves. Combine beef, salt, pepper, rice, onion, egg and poultry seasoning. Place equal portions in center of each loaf; fold sides of leaf over meat and roll up. Place in small casserole. Combine water, lemon juice and tomato sauce and pour over rolls. Cover. Bake at 350 degrees for 1 hour.
Brown ground beef, drain. Add all of the ingredients and heat to a boil. Turn heat to medium-low and simmer for 1 hour.
Preheat oven to 375°F. In a large bowl, cream together butter, brown sugar, vanilla and cinnamon until smooth. Add the two kinds of oats, one at a time mixing well after each addition. Add whole wheat flour, ground flax, baking soda and raisins and mix well to incorporate into the stiff dough. Take the dough out of the bowl and place on a cutting board or a flat surface. Roll the dough out with your hands into a 1 1/2 inch diameter cylinder. With a serrated edged knife, cut the roll into 1/2 inch thick discs. Place the discs on a baking sheet lined with parchment paper. In a preheated 375° oven bake for 12 minutes or until golden brown. Cool cookies on the baking sheet for 30 minutes. Remove to a wire rack and let cool completely.
Place all ingredients in a freezer bag. Double sauce ingredients if you like extra sauce. Freeze. To serve, transfer contents of bag to slow cooker. Cook 3-4 hours on high; 5-6 hours on low. Eat with rice or mashed potatoes and a veggie.
Combine first 6 ingredients into Dutch oven, bring to a boil. Reduce heat. Cover and simmer 30 minutes. Remove from heat. Put vegetable mixture through a food mill or sieve. Stir in salt, paprika and sugar. Chill thoroughly. Serve over ice if desired.
Heat the oil slowly with 2 Tbs water in a large soup pot. Add the celery, carrots, garlic and onion. Saute over medium heat for 10 minutes or until the vegetables begin to soften. Add 8 cups of water, bouillon cubes, seasoning mix, and dried dill. Bring to a simmer, then cook at gentle simmer for 15 minutes, or until the vegetables are tender. Raise the heat and bring to a more vigorous simmer. Add the noodles and cook at a steady simmer for 5-8 minutes or until the noodles are al dente. Add the diced tofu, then season to taste with salt and pepper. Serve at once. *As the soup stands, the noodles quickly absorb the liquid. If you plan on having leftovers of the soup, add a cup or so of additional water before you store and adjust the seasonings. That way the soup can develop more flavor as it stands.
Microwave first 4 ingredients in microwave safe bowl at HIGH 1 1/2 minutes or until butter and chocolate melt- stirring twice- mixture will be smooth and thick. Stir together 1 cup melted butter and brown sugar, add eggs and vanilla until well blended; stir in chocolate mixture, flour and salt until smooth and stir in pecans. Pour into greased 13x9-inch pan and bake at 350°F for 35-40 minutes until toothpick inserted near center comes out clean--do not overbake. Cool on wire rack before cutting into bars; serve with ice cream if desired. Store well wrapped at room temperature or chilled for a couple of days or freeze for longer storage.
Preheat the oven to 400°F. Halve the potatoes and toss them into a large baking dish and season with salt and pepper. Meanwhile, put the cream, butter, herbs, and garlic in a small saucepan and bring to a simmer over medium heat. Cook for about 5 minutes, to infuse the cream with flavor. Season with salt and pepper. Pour the hot cream mixture through a strainer over the potatoes, (discard the herbs and garlic), if there is not enough cream to go 3/4 of the way up the potatoes then pour some additional cream on top to make up the difference. Sprinkle the Parmesan evenly over the top. Bake for 30 to 35 minutes, until the potatoes are cooked through and top begins to brown. Cover and keep warm until ready to serve.
Dissolve gelatin in water. Pour hot water over jello, mix well. Add gelatin. Put all ingredients in blender. Mix well and chill.
In a non-reactive bowl combine oil, vinegar, salt, pepper, and thyme. The hearts of palm should be tender, if they are very thick, cut them in half lengthwise. Cut hearts (even if they've been split) in half cross-wise. Wrap each palm half with a slice of the prosciutto and secure with a toothpick. Place wrapped palms in marinade, and cover and chill at least 3 hours or over night. Remove from marinade - serve on lettuce leaves with an additional grind of black pepper!
Use a medium sized cooking pot, filled halfway or more with water, and bring to a boil on your range. Since you will want to eat this immediately, set your condiments (ground horseradish, horseradish sauce [the white one works best], lemon slices, and/or salt) and place-settings out while the water comes to a boil. The adventurous may want to try a dab of wasabi. Add shrimp to boiling water. Leave in water for 40-45 seconds. DO NOT OVERCOOK! Drain in colander immediately, and serve hot. This is best shelled as one eats, and the diner will dip each shelled shrimp into the salt or other condiment of choice.
Spray bundt pan with cooking spray. Press split Twinkies (cake side next to pan) into bundt pan. Make cheesecake according to mix (do not use crumbs). Beat Cool Whip and cream cheese in a separate bowl, then fold into the cheesecake filling. Pour in the middle of the Twinkies. Chill until set; unmold and add cherry pie filling in center.
In a 10-inch ovenproof, nonstick frying pan, combine bacon, potatoes, onion and garlic over medium heat. Stir often until bacon is crisp and potatoes are browned, about 20 minutes. Spoon mixture into a bowl and keep warm. While bacon mixture cooks, beat eggs in a bowl until blended. When bacon mixture is done, transfer to bowl and pour eggs into frying pan. Cook on medium-low heat until eggs on bottom begin to set; push aside or lift cooked egg to let liquid egg flow to bottom of pan. Repeat until eggs are softly set but still creamy-looking on top, about 7 minutes total. Preheat broiler. Sprinkle eggs with half of cheese. Top with bacon mixture and sprinkle with remaining cheese. Broil omelet 6 inches from heat until cheese is melted, about 2 minutes. Sprinkle with parsley. Cut in wedges to serve. Season and garnish to taste with pepper and sour cream.
Place all bread ingredients in bread machine pan according to manufacturer's directions. Select dough cycle and check after 5 minutes of mixing. If needed, add 1 to 2 tablespoons water or flour. When cycle is complete, turn dough onto a floured surface and divide in half. Shape each half into a ball and flatten slightly. Place in two greased 9" round cake pans, cover and let rise until doubled (about 1 hour). Beat egg and water and brush over dough. Sprinkle with Italian seasoning. Bake at 350° for 20 to 25 minutes or until golden brown. Remove from pans and place on wire rack to cool.
Using 2 oranges, remove 5 (3-inch) strips of orange zest. Reserve 2 of the longest strips possible. Remove peel & pith from oranges. With small knife, remove the sections over a bowl. Pat scallops dry on paper towels, set aside. Heat oil in large nonstick skillet over medium-high heat. Add rosemary and 3 strips of orange zest, cook, stirring frequently (about 1 minute). Add one-third of the scallops (approx. 8) and cook, turning with tongs, until golden brown (approx. 2 minute on each side). Remove from heat & place in bowl. Repeat with remaining scallops. Add onion and garlic to skillet and cook till softened, about 2 minutes. Increase heat to high; add half the orange sections, any liquid from the cooked scallops, vinegar, salt & pepper. Cook 2 minutes, stirring frequently. Discard rosemary & orange zest. Return scallops to skillet and heat through for 1-2 minutes. Arrange the salad greens on 4 plates and top with remaining orange sections. Spoon scallops & sauce over the top of the orange/salad. Garnish with reserved orange zest and fresh rosemary sprigs.
In a heavy pot, mix together the chopped pineapple, the grated lemon peel, the lemon juice (2 tbsp), and the wine. Let set overnight. The next day put pot on a medium flame and bring to a mild boil. Add the sugar and bring back to a boil. Continue to boil for about an hour or until the jelly-stage is reached. If desired, use a potato masher to break-up the larger pineapple pieces. Ladle into jars, seal and water bath process for 10-mins. When processed, invert the jars to cool for an hour, then upright them. This prevents all pineapple chunks from floating to the top of the jar. This yields 3 half-pints with a little left over for the fridge.