HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring water to a boil in a large pot. Simmer ham and sausage for 2 hours. Remove ham and cut into bite size pieces, then return to pot. Add potatoes, carrots, onions, spices and tomato sauce. Continue simmering until carrots are cooked (about 15 minutes), then add beans and cabbage. Simmer until cabbage is wilted. Ten minutes before serving, add macaroni and stir well, then simmer until macaroni is cooked. This soup is easy to personalize to your own tastes, so feel free to add any other veggies (green beans are a favorite!) or ingredients you'd like.
Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- to 5-quart slow cooker. Sprinkle meat with salt and pepper. In a large skillet, brown meat on all sides in hot oil. Drain off fat. Transfer meat to cooker. Add onions, 1 cup root beer and garlic. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. For sauce, in a medium saucepan combine 3 cups root beer and the chili sauce. Bring to a boil; reduce heat. Boil gently, uncovered, stirring occasionally, about 30 minutes or until mixture is reduced to 2 cups. If desired, add root beer concentrate and hot pepper sauce. Transfer meat to a cutting board. or serving platter. Using a slotted spoon, remove onions from cooking juices and place on a serving platter. Discard juices. Using 2 forks, pull meat apart into shreds. To serve, if desired, line buns with lettuce and tomato. Add meat and onions; spoon on sauce.
Mix first 3 ingredients together. Place in 9 x 9-inch baking dish. Top with tator tots. Bake at 350°F for 30 to 45 minutes.
Marinate the chicken and peppers in the soy sauce, minced ginger, and balsamic vinegar. Cut the heads and tails off the okra and cut into 1/4 inch rounds. Dump them in a bowl and don't season them! Stir-fry the chicken until about 2/3 done, pull chicken out and set aside. Add oil, then the okra. Stir like crazy. Your goal is little green things that look like they are trying to be a nice golden brown. If you cook the okra just right, it is great. Under or over-cook it, it is great. Throw the chicken back in and stir. Add the peppers. Toss in about a teaspoon of curry powder for fun. Serve over rice or with mashed potatoes.
In a large bowl combine limeade concentrate, sweetened condensed milk and lime zest together. Add in the dry pudding mix. Let sit on the counter for about 5 minutes. Fold in thawed Cool Whip until completely combined then mix in the food colouring. Pour into prepared pie crust. Cover the top of the pie with plastic wrap and chill for a minumum of 3 or more hours. Before serving dollup with Cool Whip or whipped cream and garlich with lime slices if desired. *NOTE* for my Oreo cookie crust recipe --. Process 14 regular size Oreo cookies in a processor until finely crushed (the cookies MUST be crushed fine). Place the crumbs into a bowl and add in 1/4 cup melted butter or margaine mix well. Pat into the pie plate; chill while making the rest of the recipe. This amount is enough crumbs for a 9-inch pie crust.
Place the cleaned peppers in a jar or a bowl and cover them with the Olive oil & vinegar. Cover and place in the fridge for at least 4 hours or overnight. Preheat oven to 350. Drain the peppers and place them on a baking sheet single layer. Bake for 10 minutes or only long enough to soften them-do not let them brown. Cool and set aside. Mix together the feta & cream cheese. Fill each pepper with the cheese mixture. Serve as an appetizer or as a side dish with any meal.
Preheat oven to 200 degree celsius. Line a large baking tray with non-stick baking paper (parchment). Pull the stalks off the mushrooms, then cut a thin layer off the base. Using a food processor process the bread until fine crumbs form. In a small non-stick frying pan (skillet) place the anchovies and garlic, cook stirring over medium-high heat for 2 minutes. Add the breadcrumbs and cook, stirring often, for 4 to 5 minutes, or until lightly toasted. Transfer to a medium bowl and add the basil, parsley, lemon zest and lemon juice, stirring until well combined. Divide filling among the mushroom cups, pressing down slightly. Put on lined baking tray and bake for 12 to 15 minutes or until the mushrooms are tender and the breadcrumbs are golden brown. Serve.
Dissolve the sugar and ginger in the vinegar. Shake with cold water. Serve chilled by itself or mixed 1:1 with ginger ale.
Bring several pots to a rolling boil. About 10 minutes. Add sausage, and boil for about 10 minutes. Add bacon and ham chunks, carrots and cook all for 5 minutes. Add potatoes and onions and cook all for 10 more minutes. Fork test all for doneness. Add corn and seasoning and cook 3-5 minutes more. Maintain continuous boil @ 212°F. Drain off the water and pour the contents out onto a picnic table covered with newspaper. Grab a paper plate and a beverage and enjoy a Wisconsin Sunday. Maintain serving temperarures @ 135°F. Should do about 2-3 "BOILS" to complete cooking sprinkling each boil dump with seasoning.This adds great flavor! Drain meat pot. Place meat in large bowl. Sprinkle with seasoning. Serve with garden salad, fresh bread, desserts and plenty of napkins and several buckets for corn cobs. Sometimes I use use several SS water containers or melted butter brush for corn, but it isn't a must. They taste great either way! Sweet Sun iced tea, coffee, and fruit drinks are typically the beverages for this meal.
Melt butter in baking pan at 350. Mix flour, cornmeal, onion salt,& pepper. Dredge fillets in flour mixture. Place in pan, turning once to coat both sides with butter. Sprinkle with Parmesan cheese. Bake 10 minute.
Core the tomatoes and cut into wedges. Remove the top of the fennel (save some fronds for garnish) and slice the bulb very finely crosswise with a knife or on a mandoline. Toss the tomatoes and fennel in a bowl with the olive oil, orange zest, orange juice, vinegar, salt and pepper. Garnish with 2 T chopped fennel fronds, season to taste, and serve.
Bring the apple cider to a boil or microwave on high until the cider is reduced by half. Add the remaining ingredients to the boiling cider, and mix well. Continue to heat until the mixture is smooth and bubbling hot. Briskly whisk the fondue to make sure it is smooth. Pour into a pre-warmed serving dish. Serve immediately.
In a large mixing bowl, cream 1 cup butter and 1 cup brown sugar. Stir in 2 1/2 cups oats and flour. Press into greased 9x13 baking pan. Spread with cranberry sauce. In a microwavable safe bowl; melt remaining butter; stir in the pecans and remaining brown sugar and oats. Sprinkle over cranberry sauce Bake at 375 for 25-30 minutes or until lightly browned. Cool on wire rack. Cut into bars. I did not use the pecans and it turned out great.
Put ingredients in order as listed in ingredients. Select dough cycle press start. Put 1Tbl Olive Oil in bowl and cover bottom and sides of bowl. Put dough into Olive Oil bowl when dough cycle is complete. Cover and let rise until doubled in size. Punch down when doubled in size, divide into 18 square pieces. Flour surface, shape dough into balls in muffin pan. Let Rise on pan until double size, about 30 minute. Bake 350* until brown 10-15 minutes. Spread butter on top and enjoy.
Preheat the oven to 400 degrees. In a small bowl, toss the carrots with the rice vinegar and sugar and let stand for 10 minutes; drain. In a small bowl, whisk the mayonnaise with the Tabasco, tomato paste and garlic; season with salt and pepper. Form the meat into four 6-inch-long oval patties about 1 inch thick. Season with the curry powder and salt and pepper. (I think I would just mix this into the meat?). In a large skillet, heat the oil until shimmering. Cook patties over moderate heat, turning once, until medium (about 12 minutes). Meanwhile, spread the butter on the cut sides of the baguette. Set the bread cut side up on a baking sheet and bake for about 5 minutes or until lightly toasted. Spread the Tabasco-spiked mayonnaise on the bread and top each baguette section with a burger patty, pickled shredded carrots, pickled jalapeno slices and cilantro springs. Close sandwiches and serve hot. Make Ahead: Mayonnaise and carrots can be refrigerated for up to 2 days.
Mix all ingredients in a small bowl with a fork. More tabasco pepper sauce and chili powder may be added to taste. Place fish in a zippered bag that is a correct size for the amount of fish. (The less air or empty space in the bag, the better.). Add marinade to the bag with a spoon, making sure to coat all pieces of fish. Close bag. "Mush" bag around carefully to cover every inch of the fish. Place in fridge for a minimum of 4 hours.
Make the sun-dried tomato pesto by pulsing the sun-dried tomatoes, garlic, pepper flakes, olive oil, thyme, and salt in a food processor until it comes together into a textured crumble. Add the walnuts, and pulse a few more timesSet aside. Combine 1/2 cup of the hot water in a large mixing bowl along with two-thirds of the sun-dried tomato pesto. Add more hot water if needed to thin the pesto out - it should make a nice chunky sauce. Taste and add more of the pesto if you like - it's really a matter of personal preference at this point. Top with the cherry tomatoes. *To oven-roast cherry tomatoes: Heat oven to 350F degrees. Cut each tomato in half and arrange in a large oven-proof baking dish. Mix together a big splash of olive oil, a spoonful of brown sugar, and a few pinches of salt. Pour this over the tomatoes. Gently toss them a bit, making sure they all get coated. Arrange tomatoes cut-side up. Place in the oven and bake for 45 mintutes or so, until the tomatoes are shrunken and sweet.
Cook linguine according to package directions. While pasta is cooking, melt butter over low heat. Stir in flour, salt, pepper, and basil until smooth. Add milk, stirring to blend. Bring mixture to a boil and stir constantly. Mixture will thicken. Remove from heat and add cheeses, stirring well until melted. Add lemon juice to cheese mixture. Place cheese mixture upon cooked and drained linguine and toss well to coat.
IN a large bowl, mix olive oil, sugar, paprika and steak spice. Add potatoes; stir to coat well. Place on a baking sheet. Roast at 350F for 35-40 minutes, depending on size.
Heat chili sauce, jelly and lemon juice over low heat for about 20 minutes. Add hot dogs and heat; keep warm to let flavors blend. Use toothpicks to serve.
Using a large pot, cover potato cubes and garlic with water. Bring to a boil over medium heat, reduce to low, then simmer until tender and easily pierced by sharp knife (about 30 min). Press potatoes and garlic through a ricer. Stir in the rest of ingredients using a wire whisk. Serve immediately or store in an ovenproof casserole dish. This can be prepared up to a week ahead and frozen. If defrosted warm potatoes at 350°F for 30 minutes. If frozen warm at 350°F for 75 minutes. (Optional Instructions- Bring a large pot of water to a boil. Boil potatoes for about 20 minutes until tender as above. Put potatoes through ricer and combine with all other ingredients including garlic which could have been minced garlic in a jar from supermarket).
Fill a tall glass with ice. Add all ingredients and stir to blend. Garnish with an orange wheel.
Prepare grill for indirect cooking over medium-high heat (no direct heat source under meat loaf). In a large bowl, combine ground beef, bread crumbs, cheese, 1/4 cup of the salsa, the egg, cilantro, garlic, and taco seasoning. Poke several holes in bottom of an 8 x 4 x 2 1/2"-inch foil loaf pan. Shape meat mixture to fit loaf pan; place in pan. Spread the remaining 1/4 cup salsa over meatloaf; top with bacon. Place on grill over drip pan; cover grill. Cook for 45 minutes to 1 hour or until internal temperature reaches 160. Transfer meatloaf to cutting board and let stand for 10 minutes. Remove from loaf pan and slice. Serve warm.
put the eggs, butter and milk into a'non stick' saucepan on the heat and stir all the time. When they start to get firm, but there are still some runny bits, remove from the heat. Add the cheese and if used chives and stir until melted. Serve.
Prepare the cake pan by misting with vegetable oil and placing pecans in bottom of bundt pan if desired. Preheat oven to 350 degrees. Place cake mix, pudding mix, sour cream, oil, 1.3 cup of rum, water, eggs, and vanilla in a large mixing bowl and beat with electric mixer on low speed until the ingredients are just incorporated (about 30 seconds). Stop mixing and scrape down the sides of the bowl with rubber spatula. Increase the speed of the machine to medium and beat the batter until smooth (1 1/2 to 2 minutes longer). Pour batter into prepared cake pan and smooth the top with a spatula. Place cake in oven and bake until the top springs back when lightly pressed with finger. Approximately 40 to 45 minutes. While the cake is baking, make the buttered rum glaze. Place butter in small sauce pan over low heat and stir until melted. Add the brown sugar and 3 tbsp of rum and stir to combine. Cook over low heat until the sugar dissolves and the mixture boils and thickens (approx 3 minutes). Remove from heat and let the glaze cool. Transfer the Bundt pan to a wire rack and let cake cook for 10 minutes. The gently shake the pan and invert it on a wire rack to cool. Let cool. Cool for at least 10 minutes. Using wooden skewers ( I use toothpicks), poke a dozen holes in the top of the cake and very slowly pour over warm cake so that the glaze can soak into the cake. Store this cake in a cake saver at room temp for up to 3 days. Freeze unglazed cake for up to 3 months. Let cake thaw overnight on countertop before glazing.
Preheat oven to 375 degrees. Fry hamburger and drain. Add the onions, green pepper and garlic; cook until onions are golden. Add tomatoes, corn,olives, salt and pepper, and chili powder; stir and add corn meal. Pour this all in a 13x9-inch pan. In a sauce pan pour in 2 cups milk, 1 teaspoon salt, 2 tablespoons butter and 1 cup of corn meal. Stir until thick (it thickens fast). Pour mixture on top of the hamburger mixture. If you desire, sprinkle cheddar cheese on top. Bake until golden, about 45 minutes to 1 hour.
Char chiles over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and chop chiles. Set aside. Preheat oven to 400°F Butter 9x5x2-inch metal loaf pan. Set aside. In a medium bowl, whisk cornmeal, flour, sugar, baking powder, baking soda and salt to blend. Stir in cheese. Whisk buttermilk, eggs and butter in another medium bowl to blend. Add egg mixture to dry ingredients, and stir just until blended. Mix in chiles. Transfer batter to prepared pan. Bake until deep golden brown on top and tester inserted into center comes out clean, about 45 minutes. (Check at about 20 minutes.).
Grind or otherwise process peppers and onions into finely chopped, even mushy, consistency. Cover with boiling water and let stand 10 minutes. Drain well. Save juice to add to vinegar mixture if needed to cover vegetables. Add sugar, vinegar, celery seed and salt. Boil 15 minutes. Pour into sterilized canning jars and seal.
Preheat oven to 350 degrees F. Put breasts in baking dish & LIGHTLY sprinkle with red pepper. Cover & bake for 25 minutes. Remove peel from the orange & slice half of the peel into julienne strips, setting them aside & discarding the rest of the peel. Put julienne strips of peel in a saucepan with enough water to cover, & bring to boil. Simmer 15 minutes, then drain well & set aside. Section the orange & set them aside for garnish. Cook rice according to package, but omit any required salt. Add parsley & basil, mixing well. For the sauce, stir together the flour & sugar in a saucepan, then stir in the juice, cooking & stirring until thickened & bubbly. Remove from heat & add reserved orange peel, bitters & curacao. Slicing across the grain at a 45 degree angle, cut the breasts into slices 2" wide. Reassemble each breast & return to baking dish. Spoon sauce over the breasts & return to oven, & bake, uncovered, 10 minutes until heated through. Arrange breasts on the hot cooked rice & spoon the sauce over them. Garnish with reserved orange sections & several sprigs of parsley.
Preheat oven to 500°. Place celery and parsley in a greased baking dish. Lay the fish on top. Pour wine over fish. Sprinkle with bread crumbs. Add salt, pepper and cayenne. Arrange mushrooms on top. Dot with butter. Bake, uncovered, for about 10 minutes, or until fish is cooked through, basting once with pan juices.
Spray a medium size frypan with veggies cooking spray; heat to medium high. Add pork chops and sear on all side, about 5 minutes. Add onion slices and cook 'til transparent and just turning brown, about 5 minutes. Add stewed tomatoes; bring to a simmer, cover and simmer for 30 minutes. Add potatoes around the outside of the pan; simmer 15 minutes, add broccoli and cauliflower and sprinkle with salt and pepper; simmer a further 15 minutes or 'til the potatoes are cooked through. Serve hot.
Sprinkle pork chops with half salt and pepper. In a large skillet, heat half the oil at medium-high heat. Add pork chops and brown for about 4 minutes (flip them one time). Set aside in a plate. Deglaze the skillet. Heat remaining oil at medium heat. Add shallots, garlic and remaining salt and pepper, stirring from time to time, for about 2 minutes or until shallots have softened. Add remaining ingredients and cook, while stirring, for about 4 minutes or until jelly has melted and cranberries are tender. Put the pork chops back in the skillet with their juices and flip them to coat well. Reduce heat, cover and let simmer 8 to 10 minutes or until slightly pink inside. Set aside in a warm place. Simmer the sauce for about 1 minute or until thicken. Serve the pork chops with the sauce on it.
Place a large pot over medium heat, add EVOO. Add the onions, garlic and season with coriander, cumin, salt and freshly ground black pepper. Cook until softened, about 8-10 minutes. Add the Rotel, chicken stock corn and black beans (you can substitute chili beans if you do not like black beans) to the pot and bring to a bubble. While the mixture is coming to a bubble, place the tortilla chips (reserving a handful for garnish) in a food processor and pulse to grind, or in a resealable plastic bag and crush with a rolling pin or empty wine bottle. You should have about 1 cups of ground chips. Add the ground chips to the mixture and cook for 10 minutes. When ready to serve, add the chopped, cooked chicken to the pot along with 1/2 to 3/4 cup of cilantro and the lime juice, and cook 2-3 more minutes, until the chicken is heated through. To serve, ladle the tortilla chicken stew into a bowl and garnish with some of the reserved tortilla chips and some cheddar cheese.
Whip the egg whites until they are very stiff and firm. Add the cornstarch very slowly, always continuing to whip. Put the sugar in a pan and heat until it becomes golden. Add it, while hot, to the whipped whites, to give them colour. Heat the oven-- no temperature is given in the book but judging from other Molotoff recipes I've seen I would set it at a low heat. Meanwhile, prepare a pan with boiling water that is big enough to fit your cake tin in, to cook the pudding in a warm water bath. With butter, grease a tube or bundt pan. Put in the whipped whites, smooth the surface and place in the oven, in the bain-marie pan, to cook for 7 minutes. Watch that it doesn't become too brown. Turn off the oven and leave the pudding inside. Allow to cool for 15 minutes with the oven door open or shut, depending on the colour of the pudding, which should never be darker than light brown. Meanwhile, make the egg-sweet, boiling the sugar with the water until it forms a thick syrup. Remove from the heat and when cool add the egg yolks, beaten with the cornstarch and a few drops of lemon juice. Let it boil up again and if too thick add a little more water. Very carefully, remove the pudding from the tin. Place in a deep dish, cover with the egg sauce and decorate with the roasted almonds.
In a medium bowl, beat egg whites until almost stiff. Add sugar gradually to egg whites until stiff (wash beaters!). In another bowl, beat whipping cream until stiff. In a third bowl, beat egg yolks until thick. Stir in liqueur and ice cream. Beat on low speed until just smooth. Pour mixture into a punch bowl or into a pitcher. Fold in egg whites, then fold in whipped cream. Sprinkle with nutmeg for taste.
Brown meat and onions in large stock pot, drain grease. On low-med. heat begin adding the rest of the ingredients besides the cheese and corn chips. Simmer 20-30 minutes (lid on) letting the flavors blend. Serve with cheese, chips, or a dollop of sourcream. YUMMY! * This is SO awesome the next day so make sure to keep the leftovers. It thickens a little overnight which makes a fantastic impromptu dip.
Peel and devein the shrimp. Chop onion finely. Wash the cilantro in several changes of water, dry it by squeezing it in a towel, and then chop in finely. Mash the chiptole chile. Heat a saute pan or frying pan over a high flame. Add butter, onions and chipotle chile. Season shrimp with salt and pepper. When pan begins to sizzle, add the shrimp. Stir fry until shrimp are almost cooked, approximately 3 minutes. Remove the pan from the heat, add the tequila and return it to the flame. Be careful when adding the tequila because it may flame up. Cook the shrimp for another 2 minutes, add the cilantro, and remove the pan from the fire. Taste the juice in the pan and season it with a salt and pepper.
Bring about 6 cups of water to boil in a large pot. Put potatoes into boiling water and cover for about 12-15 minutes. Add onions and carrots (and garlic if using fresh) to water, turn down heat to medium and let cook for 6 minutes. Drain water and return vegetables to pot. Mash about half of the potatoes, I like mine chunky but if you want it smoother mash about 3/4. Add in cream of celery, chicken broth, milk (and garlic powder, if using). Let simmer until soup reaches desired thickness, about 10-12 minutes for me. Serve into bowls. Sprinkle with cheddar cheese, scallions and low fat bacon bits (my fiance uses fresh bacon and it does really add to the soup but also the calories lol!).
Beat eggs, add sugar, butter, bananas, buttermilk, baking soda, baking powder, vanilla, nuts, coconut and flour. Mix all together and bake in two 9 x 9 inch round pans at 350 for 35-40 minutes, or until a toothpick inserted near the center comes out clean. Remove from oven. Let stand 10 minutes before removing from pans to wire racks. Cool. For Icing: Mix together all ingredients and cook until thickened. Pour on cake while frosting is still warm.
Put the first three ingredients in a blender and let the creamer dissolve. Add Splenda, protein powder, ice cream and ice cubes and blend until drink is smooth and creamy; add more ice cubes as needed to get the desired consistency. Add the Oreo Thin Crisps and pulse only until blended -- if you pulse too much the Oreos will get pulverized.
Preheat the oven to 350°F. Put all of the ingredients in a bowl, and spend a few minutes kneading the resulting mixture with your hands so everything is combined well. Pour the mixture onto a lightly oiled 9x13 pan. Smash it down with your hands a bit until it looks like a very large hamburger patty. Bake it for 35 minutes. Remove, then cut the meat into thin slices and serve. If you want a crispier, more authentic gyros texture, lay the sliced meat down on the pan and place in the broiler for 5 more minutes.
Whisk first 6 ingredients in a medium saucepan. Bring to boil; pour into a large bowl. Add cucumber, carrot and red bell pepper. Add cabbage to vegetable mixture. It can be made up to 4 hours ahead.
Mix together the cilantro, celery, salsa, ranch dressing and salt and pepper to taste. Poach eggs (can use 1 or 2 per person). Place cilantro mixture over toast. Place eggs over cilantro mixture. Sprinkle with parmesan cheese if desired.