HumbleIntelligence/food-ner-1-Million huggingface dataset:
*I didn't want to fuss with peeling hot potatoes, so I peeled them before boiling. The recipe says boil them unpeeled and then peel while warm - suit yourself - I don't think I did any harm peeling them first. So, bring a large saucepan of water to a boil, add a good tablespoon of salt, and add your potatoes, whole, peeled or unpeeled, and cook until you can poke a skewer or sharp knife through them with no resistance at all. Remove potatoes when cooked, and peel if necessary. Now, the recipe says to pass them, in batches, through a mouli or a potato ricer before beating in the heated milk, cream and butter with a wooden spoon - but I don't have a mouli or a ricer, and, if you don't have them either, move on to the next step! Use a potato masher to smash the potatoes down roughly. Combine the milk and cream in a jug and heat for about 1 minute on HIGH in the microwave. Now, using a wooden spoon, gradually beat in the hot liquid and the sliced butter, in turns, until well combined. Next comes the 'tricky bit'. To get it really smooth without the benefit of fancy equipment, you need to use a stick mixer - but if you overdo it, the potato will go gluey, so you have to be careful! Using an electric stick mixer, just stab into the potatoes about 4-6 times, moving the mixer to different positions - no more than about 15-20 seconds in all. Taste, add salt and pepper as required. Then stir briefly again to make sure the mash is beautifully smooth. Serve immediately. The Paris Mash will keep in the refrigerator for a day or two and it re-heats very happily in the microwave. Perfect served with your favourite casserole.
NO-ROLL CRUST: Preheat oven to 375°F Place flour, sugar and salt in a food processor; add shortening and pulse until the mixture starts to cling together. Transfer the flour mixture to a 9-inch pie plate; press evenlu over bottom adn up the sides. Prick all over with a fork. Chill in the refrigerator for 30 minutes. Bake for 18-20 minutes or until lightly golden. Shield crust with foil to prevent over browning during the last few minutes of baking if necessary. Cool completely, 30-40 minutes. CHOCOLATE GANACHE FILLING: In a heavy saucepan, heat chocolate, and sweetened condensed milk over medium-low heat; stirring constantly, until melted and smoooth, 3-5 minutes. Stir in butter untl melted and pour into prepared crust. TO GARNISH: Place raspberries with open side down in circles on top of the pie starting with the outside and working toward the middle. Chill in refrigerator until set for 4 hours or overnight.
Cook pasta according to package directions. Drain and rinse. Mix pasta, celery, red onion, red pepper, and sweet pickles in large bowl. Mix dressing and combine with pasta and vegetable mixture. Refrigerate several hours or overnight before serving.
Preheat oven to 400 degrees. Combine stuffing mix and water in large bowl. Let stand for 5 minutes. Pound chicken to 1/4 inch thickness using a meat mallet. Add broccoli to the stuffing and mix lightly. Spread evenly on flattened chicken breasts to within 1/2 inch of the outer edges. Roll up each chicken breasts starting at the short end enclosing the stuffing mixture. Place the chicken, seam side down, in a 13x9 inch baking dish. Mix the soup and milk and pour over the chicken. Sprinkle with the cheese. Bake for 30 minutes or until chicken is cooked through 170 degrees.
In a bowl, combine the chicken, 1 tablespoon of the cornstarch, the egg white, sherry, salt and pepper. Marinate for 15 minutes. Combine the stock and the remaining 1 tablespoon of cornstarch. Set aside. Heat the oil in a wok over medium-high heat until very hot but not smoking. Add the ginger and garlic and stir-fry for 1 minute. Add the chicken and marinade and continue stir-frying for 3 minutes,or just until the chicken begins to turn brown. Add the mushrooms and stir-fry for 1 minute more. Stir the stock and cornstarch mixture into the wok; cook for about 30 seconds, or until the sauce thickens. Add in the water chestnuts and heat through. Serve on a bed of hot white rice and sprinkle generously with sauteed almonds, if desired.
In a small bowl, combine all ingredients. Store in an airtight container for up to 6 months. Great for seasoning meats and vegetables.
Note: I used a 2.5 quart casserole for this. If you wish to make this from scratch the rice equalivent is 1 cup and curry is 1/4 cup or to taste. When you're cooking rice, always double the amount of uncooked rice to get the amount of water needed. For example, 1 cup of rice needs 2 cups of water. Preheat the oven to 375. Combine rice, curry, shrimp, butter, and water in the casserole dish. Stir it around a bit and pop it in the oven. Cook for 25 minutes. Stir and then turn the temperature up to 400. Cook for another 20 minutes or until your rice is tender and the shrimp are done. Cooking time depends on the oven. Also, using a lid on your casserole dish may help to reduce cooking time. Remove it from the oven and stir in the yogurt. Serve immediately.
Thoroughly wash potatoes and pierce with a fork. Microwave at baked potato setting until done. Slice potatoes as thinly as possible. Put onions and butter in large skillet on medium heat and cook until onions are translucent. Add potatoes and continue frying until the potatoes are browned around the edges. I like some of my potatoes to be on the crispy side. Season with salt and pepper. This is also a great way to use up left over baked potatoes. You could also add some chopped green pepper to the potatoes. If you are going to add green peppers, cook these with the onions before adding the potatoes.
By hand mix the sugar, butter, pecans and bourbon. Start off with a good splash of bourbon then add tiny bits if too dry. I've never once measured the bourbon and I've been making these since I was about 5, helping mom. Work mixture until smooth. The mixture should be stiff, not soggy, pliable but not crumbly. I hope that makes sense. Pinch a tiny bit of mix and roll it in the palm of your hand into a ball. The perfect size ball is a two-biter (a little less than an inch.) Place on cookie sheets and set aside to air dry. You should not freeze these to firm them quickly, just let them air dry a couple of hours. Melt chocolates, paraffin and shortening in the microwave 30 seconds at a time. Stir at end of each 30 seconds. It will take about 4-5 minutes to melt everything. Using a salad or cocktail fork place the ball on the end of the fork and dip into chocolate. Don't prick the end with the fork or a toothpick to dip as some recommend. Let drain and put back on the cookie sheet. You may top with a half or whole pecan at this point. This will make about 120 pieces at this size. When chocolate has set, take a knife and slide under the balls. This makes them come out smooth compared to just picking them up. Place each piece in a foil or paper fluted candy cup and place in an airtight container. Store in the refrigerator until ready to serve or give as gifts.
Saute bacon in heavy large skillet over medium heat until brown and crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Cut bacon slices crosswise in half. Combine chopped eggs, celery, and olives in bowl. Mix in 1/4 cup mayonnaise and mustard. Season with salt and pepper. Place toast slices on work surface; spread lightly with remaining mayonnaise. Divide egg salad among 6 toast slices. Place 4 bacon pieces, then 2 lettuce leaves atop egg salad on each. Cover with remaining toast slices, mayonnaise side down. Cut sandwiches diagonally in half.
Pan broil tenderloins in butter until a little underdone. Keep warm. In same pan, saute shallots. Add wine, bay leaf, and thyme; simmer until reduced to about 1/4 cup. Remove bay leaf. Strain Juice through sieve, rubbing shallots through; reserve. Saute mushrooms in 2 tablespoons butter. Stir in flour until smooth. Add broth; cook and stir until boiling and thickened. Add salt and pepper to taste; add wine mixture. If too thick, thin with water; if too thin, cook longer. Serve sauce over beef.
Heat the oil in a heavy-bottomed saucepan over a medium heat. Add the onion and coriander seeds and cook for about 7 minutes. Tip in the carrots, bay leaves, celery and potato and soften for a further 1 minute. Pour in the vegetable stock and half the wine, and bring to the boil. Simmer for about 15 minutes, or until the vegetables are tender. Puree the soup in a food processor or liquidiser until smooth, and pass through a fine sieve. Check the seasoning and adjust as necessary. When ready to serve, reheat gently. Pour a couple of tablespoons of Champagne into each bowl when serving. The soup will fizz gently. Serve at once, accompanied with bruschetta.
Prepare Kraft dinner according to package directions, sauce and all. Stir in the tuna, green onion, dill weed, salt, pepper and cheese. Voila! I love it with ketchup but I know how people can be quite funny about what ketchup does and doesn't go on, so you decide :o).
Stir flour, 1/2 cup butter, 1/4 cup sugar, 1/2 teaspoons cinnamon and the egg yolk mixture to form a ball. Pat about 2/3 rds of the dough on bottom only of 10 inch springform pan (with side removed) to make bottom crust 1/8 inch thick. Bake at 400 degrees for 8 to 10 minutes or until crust just begins to brown around edge. Reduce oven temperature to 300 degrees. Attach side to pan. Pat remaining dough about 1 inch up inside of pan. Beat sweet potatoes, 1 tablespoons butter, 1 teaspoon cinnamon, 1 teaspoon nutmeg and vanilla in medium bowl with electric mixer on low speed until blended; set aside. Beat cream cheese and 1 cup sugar at medium speed about 1 minute or until smooth. Beat in sweet potato mixture on low speed about 1 minute until blended. Beat in eggs, one at a time. Pour batter into springform pan. Place springform pan in larger pan. Pour very hot water into larger pan to 1/3 the height of springform. pan. Bake 1 hour 30 minutes or until center is set, adding very hot water to larger pan as needed. Pecan Crumb Topping. Mix flour, brown sugar, butter and cinnamon in small bowl until crumbly. Stir in pecans. Sprinkle Pecan Crumb Topping over cheesecake. Bake about 30 minutes or until topping is set. Cool.
Combine the hamburger, egg, onion, rice, salt, and pepper and blend well. Form into small meatballs. Place meatballs in a glass pie dish and cover with a microwave-safe plate. Microwave on high for 9 minutes. When done remove from microwave carefully (it will be very hot, and will make a lot of steam when you remove the cover plate). Pour the fat out and discard. Oooh, look at all the fat you got rid of! Combine the 2 cans of soup with 1/2 cup water in a crockpot. Add the meatballs and cook for 1-2 hours or until the rice has softened (not to long, though, or the rice will absorb all of the moisture and you'll just have one large mass). Serve over mashed potatoes.
Cut and core cabbage. Cut cabbage like you. would for coleslaw. Rinse cabbage. Cut onion into thin slices. While cabbage is draining cook bacon, leaving the fat in the skillet, reserve bacon to a dish . Layer cabbage, onion, salt,pepper, sugar(to help caramelize cabbage), and butter until all of the cabbage is in the pan. Cook under med to low heat until cabbage begins to. shrink. Every 5-10 minutes, stir cabbage. When cabbage has shrunk, turn heat up to high and fry. Cabbage will caramelize a little, that is ok. Crumble reserved bacon on top Serve hot!
Beat eggs until fluffy. Mix flour, cornstarch, curry mix and paprika. Salt and pepper to taste. Heat oil. Dip each chicken fillet in the beaten eggs then dip it to flour mixture. Deep fry chicken. Set aside on a paper towel. Sprinkle salt and pepper to potato wedges and deep fry it in the same oil. Serve.
Preheat oven to 350°F. In a mixing bowl, beat eggs until foamy. Add the dates, flour and salt; mix well. Stir in the molasses, melted margarine and vanilla extract. Stir in the pecans. Pour into a pie shell (works nicely with Bran Cereal Pie Crust #42480) and bake for 45 minutes. Cool the pie before cutting and serving. Try it with vanilla ice-cream!
Cook macaroni. Drain. In large saucepan, melt 1/4 cup butter. Blend in flour, brown sugar, mustard, salt, and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Stir in cooked macaroni, ham, and apple slices. Turn into a 2-quart casserole dish. Combine bread crumbs and melted butter. Sprinkle over casserole. Bake uncovered at 350 for about 35 minutes.
Wash and trim sprouts. Cut in half. Place sprouts in slow cooker with remaining ingredients. Cook on low 4-5 hours or on high 2-3 hours. Stir well before serving.
Brown ground beef with the onion, garlic, salt and pepper until red is gone. Add the rest of the ingredients except the rice and simmer uncovered 30 minutes. Add 2/3 cup minute rice. Cover and simmer 3-5 minutes. Serve over corn or tortilla chips and top with cheese, letuce, tomato, onions or whatever you would like.
Heat oven to 350 degrees F. Butter a shallow 2 quart baking dish. Mash the carrots until smooth. In a saucepan melt the butter, stir in the flour and cook stirring constantly for 1 minute Stir in the apple juice, salt, pepper, vanilla& nutmeg. Bring to a boil, remove from heat, stir in the mashed carrots and turn the mixture into the prepared dish Mix the crumbs and parsley, sprinkle on top of the casserole. Bake until bubbling approx 15 minutes.
Breadsticks: Using the flat of your hand, roll the center part of a roll into a 6-inch rope leaving both ends large and rounded. With scissors, clip 1 1/2 inches into the center of each end. Separate and lay the cut sides flat on a large sprayed baking pan. They will look like bones. Brush well with melted butter and sprinkle with Parmesan cheese and poppy seeds. Cover with plastic wrap and let rise about 20-30 minutes. Remove wrap and bake at 350°F 15-20 minutes. Serve with Halloween Dip, if desired. Halloween Dip. In a frying pan, brown ground beef until completely cooked. Drain and set aside. Cut cheese into 1-inch cubes and place in microwave safe bowl. Microwave until melted. Add tomatoes and green chilies and mix well. Combine cooked ground beef with cheese mixture and serve warm.
Preheat oven to 350. Combine egg yolks with all other ingredients. Mix well. Beat egg whites until stiff and fold into mixture. Put into buttered bread pan and bake at 350 for 50 minutes or until golden. Store in refrigerator.
Preheat oven to 425 degrees. Whisk wet ingredients together in a bowl and combine dry ingredients on a piece of wax paper. Spray a glass baking dish with Pam or olive oil. Rinse catfish in cool water and DRY THOROUGHLY with paper towels. Dip each catfish fillet in wet ingredients and dredge in breading to coat. Just a nice, light covering is enough. Don't try to completely cover in breading. Place catfish fillets in glass baking dish & refrigerate for 10 minutes. This step, plus making sure the fillets are very dry before dipping in the egg will help the breading stick to the fish and NOT the pan! Bake at 425 for 10 to 12 minutes per side. Serve with lemon wedges for garnish.
To make dipping sauce, in a small saucepan over medium-high heat, bring honey and rice vinegar to a boil. Add apricots and return to a boil. Simmer 2-3 minutes. Remove from heat; cool slightly, then puree to desired consistency in a blender or food processor. Season with salt and pepper; set aside.
Preheat oven to 180°C. Grease a 12-hole muffin pan. Mash bananas in a bowl, then crumble in Weet-Bix and stir in the milk. Set aside for 10 minutes. Meanwhile, beat together the eggs and margarine, then add to the banana mixture. Combine flour and sugar in a large bowl and add wet ingredients and choc chips. Stir until just combined, then spoon into muffin pan and bake for 25 minutes until a skewer inserted into the centre comes out clean.
Follow the directions on the pasta for the correct way to cook it. While the water is heating up to a boil, do the steps below. Open the two cans of chicken breat meat. Drain the water out. Take a fork and use it to break up the pieces of chicken while in the can. Heat the olive oil in a wide, deep skillet or pan on medium-high heat. Once the oil is hot, add the minced garlic and cook for 1 minute, stirring, and letting the garlic become fragrant. Add the chicken meat to the pan and stir to let the oil coat all the meat. Use your spatula or cooking spoon to break up any chicken chunks into smaller pieces. Pour in the spaghetti sauce, and stir well. Let the mixture come to a light boil, then turn down the heat to low, and let gently simmer while you finish cooking your pasta. Once the pasta is cooked, the chicken mixture will be waiting! Combine, pour desired amount of parnesan on top, and enjoy!
Put the cucumbers in a mason jar or jars. In a pot, bring the vinegar, salt, garlic, and spices to a boil. Remove from the heat and pour over the cucumbers to the top of the jar(s). Seal the jar. Pickles will be ready within a week. Just watch for the color change.
Saute Onions in Butter till tender. Transfer to Slow Cooker. Cut Roast in half and place on top of Onions. Combine Soy Sauce, Water, Soup Mix and Garlic. Pour over Roast. Cook 7-9 hours on low. Remove Roast and let stand for 15 minutes. Thinly slice meat and place on Rolls. Sprinkle with Cheese and place under Broiler till Cheese melts. Serve Juice as a Dipping Sauce.
Cut the cauliflower into small florets. Heat oil in a large pan over medium-high heat and fry ground cinnamon, cumin and coriander and 2 tablespoons harissa paste for 2 minutes. Add the cauliflower, broth and 2 oz. of the almonds. Cover and cook for 20 minutes until the cauliflower is tender. Blend soup with a stick blender, or in batches in a blender until smooth. Return to heat. Ladle into warm bowls and drizzle with remaining harissa and a sprinkle of remaining almonds.
Bring 1 quart of filtered water to rolling boil. remove water from heat and add in tea bags. Steep for 15 minutes. In a 2 cup measuring cup measure out 1/3 cup of raw honey then fill with filtered water to 1 2/3 cup level and slowly stir until honey is dissolved. In a 1 gallon jug ( I used plastic one for mixing only as repeated hot liquids in my glass container will crack it eventually) add 1 quart tea concentrate with bags removed with bags pressed of liquid. Fill jug half way with filtered water then mix in honey water fill to 1 gallon mark stir. transfer to glass container and refrigerate. ENJOY!
Mix flour, baking powder, sugar, poppy seed and salt in large bowl. in butter, using pastry blender or fork, till mixture looks like fine crumbs. Stir in currants. Place in seal-able plastic bag, glass jar or gift container. refrigerate up to 1 week or freeze up to 2 months. Include directions: Heat oven to 425°F mix 2 tbsp lemon juice and 3/4 cup milk; stir into easy scone mix. Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Pat or roll into 9 inch circle on ungreased baking sheet. Brush with milk and sprinkle with sugar; if desired. Cut in 8 wedges, but do not separate. bake 12-15 minutes till golden brown. immediately remove from sheet; carefully separate wedges.
Sift together flour, cocoa, and baking soda. Set aside. Cream butter and sugar with an electric hand mixer. Beat in egg and vanilla extract. To the bowl of wet ingredients, add about 1/3 of the dry sifted ingredients and the chocolate chips at a time, making sure they are well incorporated as you go along. Drop dough, a tablespoon at a time, on an ungreased cookie sheet. Leave about 2 inches of room between each cookie. Bake in a preheated 375 degree oven for 8-11 minutes, or until cookie is set. Cool for one minute on the cookie sheet before transferring cookies to a baking rack to finish cooling. Make sure cookies are thoroughly cool before you put them on a plate or in a cookie jar.
Preheat oven to 400 degrees. In a Dutch oven, combine the blackberries, 1 cup sugar, 1/4 tsp salt and lemon extract. Bring to a boil. Reduce heat and simmer for 5 minutes. In a mixing bowl, combine the flour, baking powder, nutmeg, 1 tablespoons sugar, and remaining salt. Add the milk. Stir just until mixed. Dough will be very thick. Drop by tablespoonfuls into six mounds onto the hot blackberry mixture. Bake at 400 degrees for 40 minutes. Serves 6. Top with whipped cream if desired.
Prepare canner, jars & lids. Combine wine, vinegar, onion and garlic in a medium saucepan. Bring to a boil over high heat, then reduce heat and simmer for 5 minutes. Remove from heat and allow aromatics to steep in the wine for 10 - 15 minutes. Strain vegetables from the infused wine, pressing on solids to release all the juice. Return wine to the saucepan and add salt, honey and Tabasco, if using. Over medium heat, whisk in the mustard powder; continue whisking and heating until the mustard comes to a boil. Stirring constantly, boil mustard until it reduces to your desired thickness, remembering that it will thicken further upon cooling (I cooked mine for about 10 minutes). Taste and adjust seasonings. Fill hot jars to a half-inch headspace, tamping down the mustard into the jar. Thoroughly remove bubbles by passing the clean handle of a wooden spoon along the edges and middle of the jar. Wipe rims, affix lids and process in a boiling water bath for 10 minutes. Allow to rest for 5 minutes in the hot water prior to removing from the canner. OPTIONS: If storing in the fridge, you may omit the vinegar and simply use 2 cups of wine. Dijon mustard is made with both red & white wines, so feel free to experiment with half red:half white wine, or maybe red wine vinegar with white wine.
Combine evaporated milk and lemon juice. Reserve. Dissolve yeast in 1/2 cup warm water. Let stand 5 minutes. Combine flour, sugar, baking powder, baking soda and salt in a large bowl. Cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal., Add yeast mixture and reserved evaporated milk mixture to flour mixture. Stir just until moist. Cover and refrigerate for 1 hour. Preheat oven to 425°F Line a baking sheet with parchment paper. Knead dough on a floured surface about 5 times. Roll out dough to 1/2-inch thickness with a 2-inch cutter. Place on prepared baking sheet. Bake in preheated oven for 12-13 minutes or until golden brown. TIPS: When cutting out biscuits always cut straight down and do not twist cutter as this will seal the edges and biscuits will not rise properly. Add chopped chives and grated cheeses for a different taste.
Steam cauliflower, drain and puree. In a med saucepan, use 3 sprays of a cooking spray to saute onions, garlic and ham until onions are soft, about 2 minutes. Stir in clam juice and evaporated milk. Cook over medium heat, stirring constantly until almost boiling. Reduce heat and simmer 10 min, should be slightly thickened. Add cauliflower puree and simmer another 5 min. Stir in shrimp pieces and cook another 30 sec - 1 min until all shrimp pieces are pink. Salt & pepper to taste.
Combine butter, evaporated milk,sugar and salt in medium, heavy duty saucepan. Bring to a full rolling boil, stirring constantly, over medium heat. Boil, stirring constantly for 4-1/2 to 5 minutes. Remove from heat. Stir in marshmallows, morsels, nuts and maple flavoring. Stir vigorously for 1 minute or until marshmallows are melted. Pour into buttered 13x9 inch baking pan. (I used a square casserole) Cool until firm. Cut into squares. Makes about 50 pieces Makes a nice, creamy fudge!
Preheat oven to 180°C (350°F, Gas 4). Grease baking trays and line with baking paper. In a medium saucepan combine butter and golden syrup. Place over a low heat and stir until blended and smooth. Remove from heat. Combine bicarb soda and boiling water then stir into mixture. Add and combine remaining ingredients. Form level tablespoons of mixture into balls and place on oven trays. Space about 5cm apart and flatten slightly. Bake about 15 minutes; until golden. Biscuits will harden upon cooling. Cool on trays.
melt butter and mix with flour and sour cream until blended. pour mixture into medium muffin tin about 2/3 of the way to allow for rising. bake at 350 degrees F until golden brown (about 20 minutes). batter will make about 10-12 biscuits.