HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook sausage over medium-high heat until browned. Add three of the chopped onions to sausage and heat an additional minute. Remove from pan. In a non-stick skillet, heat 3 cups of water. Divide potatoes into 4 portions and add to skillet. Heat potatoes over medium-high heat until crispy and golden, about 5 to 6 minutes. Flip and repeat on other side. To poach eggs: One by one, crack each egg onto saucer. Bring water to a boil, and reduce to a simmer. Carefully slip each egg into the simmering water. With a spoon, gently nudge the egg whites closer to their yolks. Immediately cover with a lid and turn off heat. Cook 3 to 5 minutes, depending on firmness desired. Lift each egg from the water with a slotted spoon. Drain well. Divide sausage into fourths and scoop onto plate. Top with potatoes and 1/4 cup shredded cheese. Top with poached eggs and sprinkle with remaining chopped green onion.
In a skillet saute chicken,onions and mushrooms in oil until chicken is no longer pink. Meanwhile in a large saucepan,melt butter. Stir in flour until smooth. Gradually add broth and cream. Stir in basil and pepper. Bring to a boil,cook and stir for 2 minutes or until thickened. Stir in chicken mixture. Serve over fettuccine. This serves 6-8. The amount of fettuccine used would depent of how well sauced you like it,I use about 3/4 of a pound.
Saute onion and garlic in olive oil in a large pot until onions are clear. Add everything except the seasonings, cabbage, beans, and corn. Bring to a boil and reduce heat to simmer. After 5 minutes, pour the corn on top (do not stir!), and pour the cabbage on top of the corn. Simmer until the potatoes are fork tender, about 20-30 minutes. Stir in the beans in the last 5 minutes of cooking. Add Crushed red pepper, Salt, Pepper, Tabasco to taste.
Add some of the oil in pan. Brown, and drain ground beef in a lg. heavy pan. Remove beef into bowl. Pour rest of oil into pan, brown onions til almost a carmelized look. Don't burn. Put hamburger back, add flour and stir until the flour taste is gone a few minutes. Stir in the tomatoes, stock and spices. Stir well. Add the rest except water. Stir again. Add only enough water to have a stew like consistency. It will look a little thin but as it cooks it will thicken up. Cook on med. You want it to cook quick and well. I leave the cover tilted, to allow some of the steam to release and thicken the goulash. Serve with hard crusted bread and a fresh salad.
Preheat the oven to 350 degrees. Line cupcake pans with 14 paper liners. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and both sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs one at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream and coffee. In another bowl, sift together the flour, cocoa powder, baking soda and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended. Divided the batter between the cupcake pans (I use one rounded 2-1/4 inch ice cream scoop per cupcake). Bake in the middle rack of the oven for 20 to 25 minutes, or until a toothpick come out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting. GERMAN CHOCOLATE FROSTING: 12 tablespoons unsalted butter; 1 (12-ounces) can evaporated milk; 1-1/4 cups sugar; 5 extra large egg yolks(lightly beaten); 1 teaspoon pure almond extract; 1 teaspoon pure vanilla extract; 1/2 teaspoon kosher salt; 2 cups sweetened flaked coconut; 1 cup sliced banched almonds, toasted; & 1 cup chopped pecans. FROSTING DIRECTIONS: Melt the butter in a large saucepan over medium heat. Stir in the milk, sugar, egg yolks, almond extract, vanilla extract and salt with a wooden spoon. Bring the mixture to a simmer over medium heat, stirring constantly with a wooden spoon. Lower the heat to low and simmer for about 5 minutes until the mixture thickens a little and coats the back of the spoon. Don't allow it to boil! If the mixture gets lumpy, turn off the heat and beat it vigorously with a whisk. Off the heat, add the coconut, almonds and pecans and allow to cool about 1 hour. Frost the cupcakes with a dinner knife or metal spatula.
Combine ingredients in a heavy skillet. Cook over medium-low heat, stirring constantly, until it will not run together when a spoon is drawn through. Please note, use a skillet, not a pot, you need the larger surface area to help with the evaporation and reduction process. Also be sure to stir constantly because it will scorch if you don't. I spoon it into clean, dry freezer jam jars, leaving headspace and then freeze. Thaw in fridge to use. This can be easily doubled.
In a food processor puree tomatoes. In a large skillet over medium high heat heat the oil and then add the onions, beef, tomato paste, thyme and 1/4 teaspoon salt. Saute for 10-15 minutes. Stir in wine. Put mixture in crock pot. Stir in pureed tomatoes, broths, carrots, cabbage, soy sauce and barley. Season with salt and pepper. Cook on low for 9-11 hours. Stir in parsley.
Preheat oven to 450 degrees F. Place orzo on a sheet pan with the water, 1/2 cup white wine, 2 tablespoons cubed butter, salt and pepper. Bake for 10-12 minutes until the pasta is al dente. In a medium bowl, toss to combine the shrimp, garlic, olive oil, 1 tablespoons white wine, salt and pepper. Remove the sheet pan from the oven and top with the lemon rounds, shrimp and remaining 2 tablespoons of cubed butter. Bake for another 6-8 minutes until shrimp are cooked through. Remove the sheet pan from the oven and top the shrimp and orzo with the juice of a lemon, parmesan and parsley. Season to taste with salt and pepper.
Put the walnuts and garlic oil in a food processor and process to a paste, adding up to 1/2 cup warm water through the feeder tube to slacken the consistency. Spoon the mixture into a large bowl and add the cream. Beat well to mix, then season to taste with salt and black pepper. Cook the pansotti or stuffed pasta in a large pan of salted boiling water for 4-5 minutes; according to the instructions on the packet. Meanwhile, put the walnut sauce in a large warmed bowl and add a ladleful of the pasta cooking water to thin it. Drain the pasta and tip it into the bowl of walnut sauce. Toss well, then serve immediately.
Shell prawns and devein. Split prawns lengthwise from underside. Wash and pat dry. Season prawns with salt, sugar and pepper. Mix breadcrumbs and cheese. Coat prawns with egg then with the breadcrumb and cheese mixture. Place prawns in dish, spreading split prawns lengthwise. Brush with butter. Bake at 400°F for 15mins.
Scald milk; stir in pumpkin, shortening, sugar, salt and spices. Cool to luke warm. Sprinkle yeast on warm water; stir to dissolve. To the yeast, add 3 cups flour, the milk mixture, and eggs. Beat with electric mixer at medium speed for 2 minutes, scraping the bowl occasionally. Stir in raisins (if desired). Mix in enough remaining flour, a little at a time, first with a spoon and then with hands, to make a dough that leaves the sides of bowl. Turn onto lightly floured counter. Knead until smooth and elastic, 8-10 minutes. (This step could probably be done with a KitchenAid Mixer and a bread hook for several minutes). Place dough in a lightly greased bowl and turn over to grease top. Cover and let rise in warm place until doubled in size (about 1- 1 1/2 hours). Punch down. Turn out onto counter and divide dough in half. Shape in loafs and place in 2 greased 9X5X3-inch loaf pans. Brush tops of loaves with melted butter. Cover and let rise until almost doubled, about 50 minutes. Bake in a preheated oven at 375°F for about 35 minutes, or until bread tests done.
In a large saucepan, bring rice and water to a boil. Reduce heat; cover and simmer for 35-40 minutes or until tender. In a large bowl, combine the bean, corn, tomatoes, chilies, salsa, sour cream, 1 cup of the cheese, pepper and rice. Transfer to a shallow baking dish coated with non-stick spray. Sprinkle with onions and cilantro. Bake, uncovered at 350 degrees. Remove from oven, sprinkle with remaining cup of cheese and continue baking for another 10 minutes. Let stand 10 minutes before serving. Note: I didn't have the patience to wait for the rice to cook so I increased the water by 1/2 cup and the rice cooked in the oven.
Peel the avocados and remove the pits, reserving one for garnish, if desired, and place the flesh in a bowl. With a fork, gently mash the avocados, leaving some small chunks. Add remaining ingredients, mix well. Serve in a bowl garnished with reserved pit.
Brown bacon, onions, hamburger and sausage. Drain grease. Mix sugar, catsup, smoke, dry mustard, salt, pepper and add to meat. Combine beans in large oven safe pot (I use a bean pot) and cover. Bake at 350 for 1 hour.
Cream butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Mix flour, oats, baking soda, baking powder and salt. Gradually add to creamed mixture. Stir in toffee bits. Drop by rounded TBS onto ungreased baking sheets. Bake at 375* for 10-12 minutes, until light golden brown. Cool 1 minute before removing from pans to wire rack.
Combine cake ingredients; mix about 5 minutes on medium speed. Spray two 9-inch cake pans with cooking spray; evenly divide the batter between pans. Bake at 350° for 20 minutes. Cool completely before frosting. Frosting: combine all ingredients; stirring by hand. Frost cake and refrigerate.
Cut the chicken breasts into strips 3 inches long. Combine the chicken strips with the egg white and cornflour in a bowl and put it into the refrigerator for about 20 minutes. Heat the oil in a wok or deep frying pan until it is moderately hot. Add the chicken strips and stir them quickly in the oil to keep them from sticking. Cook the strips until they turn white. (This takes about a minute). Drain the breasts immediately in a colander or sieve. (The oil may be saved for future stir-fried chicken dishes). Wipe the wok or pan clean and re-heat it. Add all of the sauce ingredients except for the cornflour mixture. Bring to the boil over a high heat and then add the cornflour mixture. Simmer for 1 minute. Return the chicken strips to the sauce and stir-fry them long enough to coat them all well with the sauce. Turn onto a platter and serve at once.
Cook shells; drain and cool. Add next 7 ingredients and toss. Add garlic, oregano, salt and pepper; toss. Refrigerate. Just before serving, add dressing and chesses; toss.
Preheat oven to 350*F and position the rack in the center of the oven. Spray a 7x10.75 inch nonstick baking pan. Lay a piece of parchment paper, making sure the side overhang quite a bit, so you can just pull on the sides to take the bars out. Spray the parchement paper. In a medium bowl, combine the cookie dough, 1/2 of the chopped chocolate-toffee candy pieces and vanilla extract. Using damp fingers, gently press the dough into the prepared pan. Using a fork, prick the dough all over. Bake for 12 to 14 minutes until the crust is lightly browned. Cool for 15 minutes. Place the chocolate chips and vegetable oil in a medium bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted. Cool the chocolate mixture for 10 minutes. Whisk in the mascarpone cheese until the mixture is smooth. Using a spatula, spread the chocolate mixture over the cooled crust. Sprinkle the remaining chocolate-toffee candy pieces and sliced almonds over the chocolate mixture. Refrigerate for at least 2 hours until the chocolate layer is firm. Peel off the parchment paper and cut into 1 1/2 by 2-inch bars. Serve at room temperature.
Preheat oven to 425°. Coat a wire rack with nonstick spray and set inside a baking sheet. For the chicken, cut breast pieces in half; season pieces with pepper. Combine almonds, panko, and sage in a dish. Place buttermilk in a separate dish. Dip chicken pieces in buttermilk, roll in almond mixture to coat, and place on prepared rack. Roast chicken until crisp and golden brown, about 50 minutes. Chicken is cooked when an instant-read thermometer inserted into the thickest part registers 165° for white meat and 175° for dark meat. Remove from oven. For the gravy, heat broth and milk in a saucepan over medium-low until simmering. Melt butter in a medium saucepan over medium heat. Whisk in flour; cook until roux is a light tan color, about 2 minutes. Whisk in broth mixture until there are no lumps. Stir in thyme, salt, vinegar, and pepper, and cook until the gravy thickens, 3-4 minutes.
Preheat oven to 350°F. Combine in double boiler over hot water, morsels and butter. Heat until melted and smooth. Transfer to large bowl. Stir in crumbs and nuts. Mix with a fork until mixture forms a crumbly dough. Reserve 2 cups mixture for topping. Press remaining mixture into a 15x10x1 baking pan. Bake at 350 for 12 minutes. In large bowl, combine cream cheese and sugar. Beat until smooth. Add eggs, one at a time, beating well after each addition. Blend in flour and lemon juice. Pour evenly over baked crust. Sprinkle top with reserved crumbs. Bake at 350F for 20 minutes. Cool completely. Cut into 2x1 inch bars. Chill.
Tear off the sardine head by hand, remove entrails and clean thoroughly in water. Pat dry with paper and cut into 2-3 pieces crosswise. Bring sake and vinegar to a boil in a non-reactive saucepan. Arrange sardines in pot, add ginger and simmer very gently for 10 minutes with a lid placed RIGHT ON the sardines. This is called the"dropped lid technique" and allows the flavours to distribute evenly, but stops the delicate fish breaking up. Then, add the soy sauce and continue simmering until scarcely any liquid is left. Remove from the heat and allow to cool to room temperature before serving.
Combine vinegar, chipotle and cilantro in a blender and blend until smooth; slowly add the oil until emulsified. Season with honey, salt, and pepper, to taste.
In small saucepan, cook quinoa in water. Fluff with a fork and let cool. Preheat oven to 350. In a large bowl, combine dry ingredients. Stir in egg, honey, yogurt, oil and vanilla until just blended. Gently fold in quinoa and blueberries. Drop batter by 2 tablespoons onto prepared baking sheets, spacing 2 inches apart. Bake in preheated oven for 12-15 minutes or until just set in the center.
In a 1 1/2-quart glass or stainless steel bowl, combine the fish, lime juice and onion. Use enough juice to cover the fish and allow it to float freely; too little juice means unevenly "cooked" fish. Cover and refrigerate for about 4 hours, until a cube of fish no longer looks raw when broken open. Drain in a colander. In a large bowl, mix together the tomatoes, green chiles, cilantro, olives and optional olive oil. Stir in the fish and season with salt, usually about 1/2 teaspoon. Add the orange juice or sugar. Cover and refrigerate if not serving immediately. Just before serving, gently stir in the diced avocado. MAKE AHEAD Working ahead: The fish may be marinated a day in advance; after about 4 hours, when the fish is "cooked," drain it so that it will not become too tangy. For the freshest flavor, add the flavorings to the fish no more than a couple of hours before serving.
Heat oil in a heavy based saucepan, add the cumin seed and fry for 1 minute. Add cabbage, ground cumin and salt, toss well. Cover pan, and cook over very low heat for 20-30 minutes, tossing occasionally, allowing the cabbage to virtually steam.
Clean out pumpkin and save top. Alternate layers of cheese and croutons until pumpkin is full (pack down as you go). Pour milk over top. Place top on pumpkin. Bake @ 350 for 1 to 1/2 hours - it is done when the pumpkin can easily be pierced with a fork. Serve with crackers or pita chips.
Preheat oven to 350°F. Lightly grease and flour two 9 x 5 x 2 1/2-inch loaf pans. Wash and dry the plums, but do not peel, dice into small pieces. If using dried prunes, soak them in warm water for about 15 minutes pat them dry and dice them. In a large bowl, cream butter, sugar and vanilla until fluffy. Add eggs, one at a time, beating well after each addition. Sift together flour, salt, cream of tartar and baking soda. Blend yogurt and lemon peel, add to creamed mixture alternately with dry ingredients. Stir until well-blended. Add diced plums/prunes and nuts; mix well. Divide batter between the 2 prepared loaf pans and bake for 50 to 55 minutes or until cake tester inserted in center of bread comes out clean. Remove loaves from oven; let cool in pans for 10 - 15 minutes, then invert loaves onto cooling rack, and let cool completely.
In a small bowl, whisk together oil, juices, salt, and pepper. Toss greens, onion, oranges, and pomegranate seeds or cran-raisins in a large bowl. Pour dressing over greens and mix well. Sprinkle with chopped pecans.
Mix all ingredients together. Put 1/3 cup of mix into cup and add boiling or very hot water. Stir and enjoy.
I like to heat the caramel just a bit in the microwave, about 20 seconds. I think its easier to dip. Recipe # 477443 it will do about 2 large apples or make your favorite or, if you must, melt caramels from the store. When I cut the apples, I leave the skin on and cut each quarter into 3 slices and each slice into then 3 pieces. Try 1, if the caramel won't stay on the apple, consider towel drying the apples. Place a toothpick in apple chunk, dip in the caramel (use your finger to spread it if it is not sticking well). Then dip it in the nuts. Feel free to use other stuff instead of nuts. Coconut, graham cracker crumbs, shaved chocolate or mini chocolate chips, sprinkles are among those that come to mind. Repeat until done. These make great appetizers or dessert bites. OR, put the caramel in a small heated container and put the nuts and other things around it. Give your guests a long skinny fork, like a fondue fork and let them dip their own.
Preheat oven to 300 degrees F; line a baking sheet with parchment paper, then spray with cooking spray. Separate egg white from yolk into a large bowl (reserving yolk for another use); whisk egg white with cola and salt. Add nuts and toss to coat; drain in a colander for 4 to 5 minutes. Combine sugar, 5 spice powder, and ginger; add nuts and toss to coat in spices; spread nuts out on the prepared baking sheet. Bake until dry and crisp, turning baking sheet once halfway through cooking, about 40 to 45 minutes. Cool, then break apart nuts and serve. Store in an air tight container for up to 3 weeks.
Combine marinade ingredients in a bowl. Place chicken in marinade and turn to coat. Let stand for 10 minutes. Combine sauce ingredients in a bowl. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add chilies and stir-fry for 10 seconds. Add chicken and stir-fry for 2 minutes. Add garlic, ginger, green onions, and crushed chilies; stir-fry for 1 minute. Add sauce and cook, stirring, for 1 minute. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Place chicken on a serving plate and sprinkle with peanuts.
Combine first 5 ingredients in a large bowl, toss to combine. Allow to sit 2 hours. Rinse the mixture thouroghly with cold water. Rinse the mixture thoroughly with cold water. Drain and squeeze to remove excess liquid. Combine vegetables with the water and vinegar in a large pot. Bring the mixture to a low boil, cover and simmer 1 hour. Stir the celery seed, mustard seed and sugar into the vegetables. Mix the ground mustard, turmeric and flour together in a bowl. Carefully spoon 2 Tbs. boiling water into the mustard mixture. Stir to form a paste. Add the paste back into the boiling vegetable mixture cook and stir until thickened. About 5 mins more.
Slice the chicken breasts into very thin slivers. Drain the Shirataki noodles and make sure they're dry (don't want to retain the smell of the water they're packaged in). Add 1 tablespoon oil to pan and heat. Add the garlic and ginger and heat until fragrant. Stir in the meat and cook until browned. Stir in the noodles until separated and coated. Separately, combine the soy sauce, peanut butter, water and red pepper paste. Pour the sauce over the noodles and meat. Add the vinegar and brown sugar and toss it all together. Allow the sauce to heat through. Remove from the heat. Top with peanuts and serve.
Preheat oven to 425°F. Line a 9-inch pie plate with bottom crust; trim pastry even with the edge and set aside. In a large bowl, gently combine cherries and blueberries. Combine the sugar, flour and nutmeg; stir into fruit. let stand for 10 minutes. Pour into crust; dot with butter. Roll out remaining crust: make a lattice top crust. Seal and flute the edges. Sprinkle with 2 tbs sugar. Cover edges of pastry loosely with foil to prevent burning. Bake at 425°F for 15 minutes. Reduce heat to 350°F and bake an additional 30-35 minutes longer or until pastry is is golden brown and filling is bubbly. Cool on a wire rack. (Note: if using frozen blueberries, do not thaw before adding to mixture).
In a blender, mix all ingredients together until you have a paste like consistency. Cook pasta to taste. Add Pesto to pasta and toss. Add more nutritional yeast for taste.
In a large skillet cook the bacon pieces over medium heat for about 4-5 minutes. Add in hash browns and continue cooking stirring until potatoes are browned and crisp (about 12-15 minutes). Add in onions, bell pepper and jalapeno (if using) continue to cook until veggies are tender (about 3-4 minutes). Season with seasoned salt and black pepper to taste. Skim some of the fat off if desired. In a bowl whisk together the eggs with whipping cream until well combined; pour over the veggies/potato mixture in the skillet, then stir with a wooden spoon or spatula to combine. Cook over medium heat gently lifting portions with spatula so uncooked portion flows underneath or until the eggs are just set (about 4-5 minutes). Sprinkle with grated cheddar cheese, then let stand for 2-3 minutes until melted. Sprinkle with chopped green onions. Delicious!
Combine ingredients and spread onto a greased cookie sheet or pizza pan. Bake at 350 for 8 - 10 minutes.
In a large bowl, combine the pineapple and dry pistachio pudding mix. Fold in thawed whipped topping, marshmallows and optional nuts until well mixed. Refrigerate until chilled and serve. Cooking time is chill time.
Mix turkey with onion and garlic powder. Add Olive oil to a large nonstick skillet, cook turkey, until it is no longer pink. Add Broccoli coleslaw, coleslaw mix and stir fry until veggies are crisp tender. Break noodles in half, long-wise. Add noodles, chicken broth, peas, soy sauce and sesame oil to turkey mixture. Bring to a boil. Reduce heat, cover and simmer for 2 minutes. Mix cornstarch and water, stir into mixture to thicken. Add pepper to taste.
You will need a frying pan with a lid. Heat frying pan on medium heat, butter the bread on one side. Put in the pan and butter the side that is up. When browned turn over the slice and put on first: the ham, then pineapple and then the cheese on the toasted side. Lower the heat, cover the pan with a lid and cook for a few minutes or until the cheese has melted. Sprinkle with some paprika powder and serve.
In a medium saucepan, whisk together mustard, mustard powder, paprika, onion powder, and garlic powder. Whisk in the rest of the ingredients and set over medium heat and bring to a simmer. Cook, stirring often, 5 minutes. Remove from heat and transfer to storage container. Recipe recommends refrigeration for 24 hours before using.
Heat the honey and peanut butter gently. Fold in other ingredients when soft. Pour on to a non-stick baking dish. Spread to 1-2 centimetres thick. Chill, cut into squares.