HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel and grate potatoes. Bring beef broth to a boil. Add grated potatoes. Add finely chopped sorrel. Cover and simmer 15 minutes. Add the flour to the milk Pour into the soup. Season to taste. Add butter. Add beaten eggs in a stream. Serve over sliced hard boiled eggs.
In food processor, mince garlic. Add all other ingredients (except the garnish!) and process until smooth, about 1 to 2 minutes. Garnish with optional items.
In 12-inch skillet, melt the butter over medium heat and cook the shallot, stirring occasionally, until tender. Add the mushrooms and cook over medium heat, stirring occasionally, for 6 minutes or until the mushrooms are tender and start to brown. Stir in the vinegar until the mushrooms are coated. Stir in the bacon and parsley.
Use a food processor with metal blade to finely grate Parmesan cheese. Add the cream cheese, mixing well. Transfer cheese mixture to a mixing bowl. Chop jalapeno peppers in processor, add drained artichoke hearts and process just until coarsely chopped. Add artichoke/jalapeno mixture and the jalapeno sauce to cheese mixture. Mix well. If needed, add small amount of additional marinade to obtain desired consistency. Salt and pepper to taste. Refrigerate until ready to serve. Serve with a variety of crackers or chips.
Heat olive oil in skillet. Saute onion, garlic, and meat. Mix in separate pot first the rest of sauce ingredients, then add to the meat mixture, cover, simmer/low boil, 1 hour, stirring occasionally. Cook noodles to tender, not full. Drain in cold water, blot dry and set aside. Putting together: Spread sauce, thin! layer. Cover with 3 (or 4 if you're using larger baking dish) noodles. Spread w/ thicker layer of sauce. Dot with spoonfuls of cottage cheese (half). Sprinkle w/ parmesan cheese (half). 6 or so slices of mozzarella. Then repeat. Then, the top layer has noodles, rest of sauce (should be a nice layer), and rest of mozzarella slices. Let sit in fridge overnight (or if you need to, you can cook it now - reduce cooking time by about 10 minutes or so). Take out of fridge 30-60 minutes before cooking. Bake at 350 degrees for 40 minutes, or until golden hot and bubbly (make sure middle is hot!).
In a medium, nonreactive saucepan over low heat, warm the vinegar just until it begins to give off steam (do not bring to a boil). Put 1 pint of the raspberries into a fine sieve fitted over a sterilized 1/2-gallon clamp jar. Pour the warm vinegar over the berries and let it run into the jar, then add the berries to the jar. Allow the mixture to cool 20 to 30 minutes to room temperature, then seal and shake the jar gently. Set the jar out of direct sunlight and away from heat to steep for 4 days, shaking it every so often. While steeping, the vinegar will take on a raspberry hue and the fruit will lose most of its color. Strain the mixture through a fine sieve into a large batter bowl with a handle or into a large, nonreactive saucepan. Rinse the jar and return the strained vinegar to it. Rinse the bowl or saucepan. Dump the fruit and rinse the sieve. Dampen a flat-bottom coffee filter, then line the sieve with the filter and fit it over the bowl or saucepan. Transfer the vinegar to flasks or bottles. Discard fruit. If you wish, spear 6 to 8 whole raspberries on a wooden skewer and put the skewer into the container before filling. The vinegar should be ready to use immediately, with a shelf life of at least 1 year. VARIATION: For Raspberry Lemon Thyme Vinegar, place 1 sprig fresh lemon thy me in a flask or bottle before adding the vinegar. Fill, seal, and steep out of direct sunlight and away from heat for 1 week before using or shipping. CRANBERRY VINEGAR Follow the recipe for Raspberry Vinegar, except substitute 4 cups (1 pound) fresh cranberries, coarsely chopped, for the raspberries. Decorate, if you wish, with skewers of whole cranberries.
(Drain shrimp thoroughly if they have been previously frozen.). Mix yoghurt, paprika, garam masala, tomato puree, coconut milk, chilli powder and water in a large bowl. Add salt to taste, and set aside. Heat oil and add garlic, ginger, cinnamon and cardamoms, saute on low heat. Pour in the spice mixture and bring to a boil while stirring intermittently. Add the shrimp and cook till pink and firm, stirring constantly and until the sauce starts to thicken. Garnish with chopped cilantro and serve.
Preheat the oven to 250 degrees F. Trim the crusts from the bread. Cut the bread into 1/2-inch cubes. Spread the cubes on a baking sheet and toast in the oven until dry but not yet browned, 20 to 30 minutes. Set aside. Raise the oven temperature to 350 degrees F. In a small saucepan or microwave-proof dish, melt 1 tablespoon of the butter. Brush a 2-quart (2-l) casserole or gratin dish with the melted butter and set aside. In a large saute pan, add another 1 tablespoon of the butter and melt over high heat. Add the spinach and saute just until it has wilted. Drain the spinach, transfer to a bowl, and set aside. To the same saute pan over medium heat, add the remaining butter. Add the onion and garlic and saute until translucent, 2 to 3 minutes. Add the button and shiitake mushrooms and saute, stirring frequently, for 5 minutes. Add the oysters, oyster juice, sausage, spinach, dried fruits, and salt and pepper. Cook for 3 minutes more, stirring frequently to combine the ingredients. Set aside. In a large mixing bowl, lightly beat the eggs. Stir in the cream and milk until well blended. Add the parsley, sage, thyme, and rosemary. Add the reserved oyster mixture, bread cubes, and spinach and stir until thoroughly combined. Taste and adjust the seasoning, if necessary, with a little more salt and pepper. Transfer the mixture to the buttered casserole dish. Bake until the dressing is heated through, puffy, and golden brown on top, about 45 minutes. Serve immediately.
Preheat oven to 350°F; grease generously and flour 10-inch Bundt pan. Combine marmalade, coconut, and melted butter in a small bowl. Pour into pan. Prepare cake following package directions for original recipe. Pour batter over marmalade mixture. Bake at 350°F for 50- 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto serving plate. Cool completely. TIP: for best results, cut cake with a serrated knife; clean after each slice.
Take a strong cloth and dip in boiling water, then dust cloth thickly with self raising flour and put mixture in cloth and tie securely. Boil for 3 hours.
Boil pasta, following directions on package. While the pasta is boiling, chop your artichokes, red pepper, and green onions, place them in a large bowl while making the vinaigrette. In a small bowl, combine lemon juice and olive oil, whisk to completely combine the two, then add the garlic, salt and pepper and stir to combine. When the pasta is done, rinse with cold water, and combine all ingredients. Cover and refridgerate for a half hour or so before serving.
Preheat oven to 325°F. Brown ground beef and onion together. Stir in tomato sauce, salt, oregano, cinnamon, pepper and garlic powder. In saucepan, combine seasoned sauce mix from scalloped potatoes, milk, water and butter. Heat to boiling, stirring constantly. Remove from heat and cool 2-3 minutes. Gradually stir sauce into eggs. Spread half of the potato slices in greased 9x13 pan. Spread with half of the beef mixture and sprinkle with 1/2 cup of the cheese. Pour sauce over top and sprinkle with paprika. Bake uncovered 1 hour. Let stand 10 minutes before serving.
In a large bowl, mix all of the spices with the softened butter. Thaw the lobster tails. Rinse, then pat dry. Turn the lobsters upside down with the shell on the counter, and using the kitchen shears, cut along the inner shell to expose the meat. Pull the shell open to about an inch wide. Squeeze about 1/2 teaspoons of the lime juice on each tail. Spread a tablespoons of the curry butter over each tail. Preheat the grill to 325F, or medium low heat. Place the lobster tails, shell side down, on the grill and cook for approximately 10 minutes or until the meat is opaque.
Pour Kahlua and vodka into glass. Add half-and-half and Coke. Stir gently. Add ice if desired.
Heat oven to 375 degrees. Combine brown sugar, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until light and fluffy. Beat egg into creamed mixture. Combine flour, salt and baking soda. Mix into creamed mixture until just blended. Stir in chocolate chips. Drop rounded tablespoonfuls of dough 3 inches apart onto ungreased baking sheet. Bake for 8 to 10 minutes for chewy cookies or 11 to 13 minutes for crisp cookies. Cool 2 minutes of baking sheet on a cooling rack; remove cookies to rack to cool completely.
Remove wrappers from chocolate pieces. Heat oven to 350°F Beat butter, granulated sugar, brown sugar and vanilla in large bowl until well blended. Add eggs and milk; beat well. Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in chocolate chips. Shape dough into 1-inch balls. Place on ungreased cookie sheet. Bake 10 to 11 minutes or until set. Gently press chocolate piece in center of each cookie; remove from cookie sheet to wire rack. Cool completely. VARIATION: Omit cocoa; add an additional 1/3 cup all-purpose flour.
Soak chicken in buttermilk several hours or over night. Drain off buttermilk into a dipping container and whisk in eggs. Coat chicken with half of each of the seasonings: salt, pepper, garlic, and cayenne. In another dipping container mix crackers and flour along with remaining seasonings. Next, dip the breast into dry then wet, then back into dry again. Shallow fry in batches of peanut oil heated to 350 in a cast iron skillet until golden brown, about 8-10 min per side.
Preheat oven to 400 degrees. Cut butternut squash in half from top to bottom and remove seeds from both halves. Place cut side down on baking sheet. Bake for 30-40 minutes or until flesh of squash is fully softened. On a low heat, saute onion in butter and oil until soft and browning. Add garlic and saute until fragrant and soft. Remove roasted squash from skin and put into soup pot. Add stock and bring soup to a boil. Reduce heat to a simmer and add seasoning and herbs. Simmer for 15-20 minutes and then add sour cream (if using) and blend until smooth using a hand blender or blender. While soup is simmering, toss bread cubes with oil and seasoning and toast in oven until golden brown. Serve with chopped green onion and/or croutons.
Combine flour, seasoning salt and Parmesan cheese in a plastic bag, mixing well. Add cubed potatoes to bag and shake to coat. Melt butter in a 2 quart baking dish. Pour in potato cubes and stir to make sure they're thoroughly coated. Bake at 350 degrees, stirring every 15-20 minutes, for 1 1/2 hours.
The celery and onions can be reduced to 1 cup each and replaced by one or more of the optional vegetables. Place everything in a large crockpot with dial set on High; cook 1-2 hours. Reduce heat to Low setting; cook for 6-8 hours. or. Set crockpot on low and cook 10 hours. Add water or canned broth to thin the soup if it gets too thick. This can be frozen in individual portions and reheated as needed.
Combine all ingredients, cover, and let sit in refrigerator for at least an hour so all the flavors develop before serving.
Preheat oven to 350°F. In a greased casserole dish, put in stuffing. Layer with turkey, chopped into bite sized pieces. Pour gravy over top. Top with assorted leftover cooked vegetables. Finish with mashed potatoes. Bake in 350°F oven for 25 minutes. Top with fried onions and bake for 5 minutes more. Serve with cranberry sauce.
Combine the tomato juice, lime juice, and Dry Jerk Seasoning. Allow to stand in refrigerator several hours to blend flavours, stirring every so often to dissolve Jerk Seasoning. Add the rum and pepper sauce. Serve chilled in a pitcher garnished with celery sticks and lime wedges.
Heat 1 tablesppoon of the oil in a large frying pan. Add mince and cook until just lightly browned, drain in colander to remove excess fat. Put the remainder (1/2 tablespoon) of the oil in the pan and add onion, bacon and garlic and cook for 3-4 minutes. Add the drained mince back inot the pan and cook for a further 3 minutes, or until well browned. Add the soup, stock, wine, ketchup or paste, bay leaf and oregano. Bring to the boil. Add salt and pepper to taste (if desired). Reduce heat and simmer for 25-30 minutes, stirring occasionally. Serve over cooked spaghetti and top with parmesan cheese and garnish with parsley. Serve with crusty fresh bread or garlic bread.
Preheat oven to 400 degrees F. Make streusel topping by mixing brown sugar, first amount of flour (2 TBS), margarine and cinnamon until crumbly. In another bowl, mix together white sugar, baking powder, salt and second amount of flour (1 1/2 cups). Make a well in centre of dry ingredients. Add beaten egg, milk, applesauce and apples all at once. Stir just until moistened. Fill 12 muffin cups 3/4 full and sprinkle with streusel. Bake for 15 to 20 minutes.
Heat olive oil in large pot over medium heat. Add the onion and garlic and cook until soft and glistening, about 6 minutes. Add the paprika and 1 tsp of salt. Cook 1 minute until deep red. Add the flour and cook until toasted, about 30 seconds. Immediately add all the water and whisk until smooth. Add the kielbasa, carrots, parsnips, potatoes and 1 tsp salt. Bring to a boil, then reduce to a simmer. Cover and cook 20 minutes or the vegetables are tender. Add the vinegar and pepper to taste. Mix half of the parsley into the sour cream in a small bowl. Top the stew with the remaining parsley. Ladle into bowls and top each with a dollop of the sour cream.
Toast the sesame seeds in a dry pan over a high heat until they look golden brown, and tip them into a bowl. Bring a large pan of water to the boil and add some salt. Put in the soba noodles and cook them for about 6 minutes (or according to packet instructions) until they are tender but not mushy. Have a bowl of iced water waiting to plunge them into after draining. In the bowl you are going to serve them in, mix the vinegar, soy sauce, honey and oil. Finely slice the scallions and put them into the bowl with the cooled, drained noodles and mix together thoroughly before adding the sesame seeds and tossing again. If possible, leave the sesame seed noodles for about half an hour to let the flavours develop.
Combine apples and juice in a large saucepan over medium heat. Cover and simmer 6-10 minutes or until apples are tender. Drain, reserving juice and apples. Measure 2 cups apple slices and set aside. Additional juice and apples can be used for another purpose. Combine berries, water and preserves in medium saucepan. Combine sugar and arrowroot powder in a small bowl and then stir into berry mixture. Cook over medium heat nd simmer until thickened (6-10 minutes). Set aside and let cool to room temperature. Preheat oven to 375-degrees F. Sift together flour and baking powder in a small bowl. In a large bowl cream butter and powdered sugar until fluffy. Add egg and vanilla. Stir in sifted dry ingredients to form a soft dough. Divide dough into two parts, with one part being slightly larger than the other. On a board on top of wax paper, roll the larger piece of dough out into a 12-inch circle. Put pastry into a 9-inch pie pan. Add reserved apples. Top with walnut halves. Pour berry mixture over walnuts. Roll remaining dough out to a 9-inch circle. Place over filling and press top and bottom pastry edges together to seal. Prick top over with fork. Put pie pan on top of baking sheet in case of spill over. Bake for 50-60 minutes or until pastry in golden and filling is bubbly. Serve warm with whipped cream, if desired.
Divide oranges, cantaloupe and carrots and among 6 salad plates. In a small bowl, whisk together oil, vinegar, lemon juice, mustard and mint. Drizzle over salads.
Start by heating the oil over medium-low heat in a large pan. Slice mushrooms with egg slicer. When all the mushrooms are sliced, raise the heat on the pan to medium and add the mushrooms. Cook, stirring occasionally, for a few minutes until the mushrooms are tender and their juices released. Season the mushrooms with salt and pepper and reduce the heat to medium-low. Using the garlic press, place a clove of unpeeled garlic into the press and add right to the pan (using a fork to get the garlic off the press as necessary). Discard the peel, and continue with the remaining garlic. Stir in the pressed garlic and add a small pinch of red pepper flakes. Open the can of tomatoes and pour the liquid right into the pan. With a kitchen scissor, chop the tomatoes coarsely, right in the can, then, add them to the sauce. Add more seasoning, the bay leaf and dried basil, thyme and sugar, then simmer uncovered for about 15 minutes (while the pasta cooks). When it is almost time to serve, add a little of the pasta cooking liquid to the sauce. Using the scissors, snip the parsley leaves into the sauce. I taste for seasoning, discard bay leaf and serve over cooked pasta.
Bring water to boil in large saucepan. Stir in salt and grits, stirring until it comes to a boil. Turn heat to low, cook very gently for 10 minutes, stirring frequently. Be sure to stir across the bottom of the pot to keep from sticking. Remove from heat and allow to stand for about a half hour or until the grits are tender. Stir in milk and sugar. OPTIONAL: For a more deluxe version, use cream in place of milk and add spices to taste such as cinnamon,nutmeg, mace, cloves or ginger. You can also add in 1/2 cup of currants or raisins.
Thaw and drain the broccoli. Mix all ingredients, pour into a greased casserole pan, and bake at 350 for 15-20 minutes. Note: I would feel free to substitute other fat-free "cream of" soups, and also to change the cheese, as long as you use light or the 2% cheese.
Mix all ingredients together in a large mug. Microwave for 3 minutes. Enjoy!
Combine all three cans of soup in crock pot. Place chicken breasts in crock and cover well with soup mixture. Allow to cook for 6-8 hours. Stir in sour cream to chicken/soup mixture. Cook pasta according to package direction. Add your frozen broccoli in with the pasta while it cooks. Spread the pasta, veggie mixture into a 11x13 dish. Shred chicken in crock. Pour chicken/soup mixture over pasta. Sprinkle cheddar cheese over casserole. Crush ritz crackers and sprinkle over casserole. Bake at 350 until good and bubbly, about 30 minutes.
In a large nonstick skillet, pile the spinach and turn the heat to high. Using tongs, gently and continuously toss the spinach over the heat until it's all wilted (they'll turn a darker green), 2 to 3 min. Don't overcook; they should collapse but still have some body. Transfer them to a colander and let any excess liquid drip away. Wipe the skillet clean if necessary. In the same skillet, heat the butter and oil over medium-low heat. When the butter is melted, add the garlic and ginger and saute until softened and fragrant, about 2 min. Add the orange juice, turn the heat to high, and reduce the liquid to a glazy consistency, no more than 1 min. ;you'll have 1-1/2 to 2 Tbs. left in the pan. Turn the heat down to low, immediately add the drained spinach and the salt, and toss thoroughly to coat. Remove the pan from the heat. Serve hot from the pan or slightly cooled.
Brown ground beef with onion and garlic and then drain. Put beans in pot (juice and all) and simmer for 15 minutes. Smoosh beans really well with a potato masher. Add the following ingredients to the meat mixture: Cream of Chicken, Rotel, Jalapenos, cumin, green chilis and enchilada sauce. Spray 9x13 pan with vegetable oil spray. Layer meat, beans, cheese and tortillas until gone. Top with more CHEESE! Bake 1 hour at 350 degrees with a cookie sheet under casserole dish. Flavor is enhanced; if prepared a day in advance.
Preheat the oven to 180c. Place pumpkin on a baking tray and cook for 45 mins or until tender. Remove from the oven and cool. Discard the pumkin skin and chop the flesh. Place the flesh in a food processor, add the nutmeg and pulse to a puree. Season to taste. If mixture is too wet, strain to remove any exess water. Combine the goat cheese, sage, and vinegar in a bowl and season to taste. Roll the mixture into balls the size of small marbles. Coat the cheese balls with the pumpkin puree mixture. Roll the croquettes in the flour, then dip in the beaten egg and coat completely with breadcrumbs. In a large frying pan or wok, heat enough oil to deep fry until hot but not smoking. Cook the croquettes in batches until golden (about 3 mins). Drain on paper towels and serve warm.
Preheat oven to 375deg. melt butter in in either 8" or 9" square baking dish or iron skillet. Combine milk and cobbler mix, stirm thoroughly to remove any lumps. Pour batter over melted butter. Pour canned peaches w/syrup or fresh peaches. ****(If using fresh peaches a simple syrup is required. Dissolve 1/4 cup sugar in 1/2 cup of warm water OR use 1/2 cup of your favorite fruit juice. I prefer pineapple juice.). Distribute peaches evenly over batter; avoid stirring. Bake 30-35 minutes or until bubbly & golden brown. Best served warm. If desired top with ice cream or whipped topping.
To make the pudding;. Heat the milk, sugar, cinnamon stick, and orange zest in a medium saucepan over medium heat until the sugar dissolves. Let cool, cover, and refrigerate overnight to steep. Preheat the oven to 350°F Put the bread cubes in a large bowl. Reheat the milk mixture and remove the cinnamon stick. In a large bowl, lightly whisk together the yolks and eggs. Pour the milk mixture into the eggs and mix thoroughly. Pour this mixture over the bread and allow to soak for a few minutes. Butter the insides of eight 5-ounce ramekins. Divide the mixture among the ramekins and place them in a roasting pan or on a large, deep sheet pan. Pour about 1 inch of water into the pan to create a water bath. Bake until a knife inserted in the center comes out clean, about 1 1/4 hours. To make the sauce: Bring orange juice to a simmer over medium-high heat in a medium saucepan, then reduce to 1/4 cup, about 10 minutes. Strain through a fine sieve into a bowl, add cream, and set aside. In another saucepan, melt butter over medium heat. Add sugar and continue to cook, stirring frequently until sugar is lightly caramelized, about 3 minutes. Add the orange juice mixture, stirring constantly. Simmer for 5 minutes and strain through a fine sieve. Serve the pudding warm, either turned out onto individual plates or left inside the ramekins. Top with the sauce, a dollop of whipped cream, and a dusting of powdered sugar.
Whisk vinegar, reserved pineapple juice, sugar, ketchup and cornstarch in bowl. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Add half the chicken and cook, stirring often, until no longer pink, about 3 minutes. Transfer to plate and repeat with additional 1 tablespoon oil and remaining chicken. Add remaining oil and vegetables to now-empty skillet and cook until softened, 4 to 6 minutes. Add pineapple chunks, garlic and ginger and cook until fragrant, about 1 minute. Add vinegar mixture and chicken along with any accumulated juices to skillet and simmer until sauce is thickened, about 2 minutes. Serve.