HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook macaroni according to package directions. Drain. Brown ground beef with celery, onion, and pepper. Drain accumulated grease. Add remaining ingredients. Cook, stirring frequently, until vegetables are cooked to your liking. If serving this as American Goulash, stop here. You're done. For Calico Casserole, turn into a 3-quart casserole, and top with shredded cheese. Bake at 350 degrees for about 20 minutes, or until cheese is bubbly. Variation 1: Add 1/3 cup sun dried tomatoes in Step 3. You may also need to add another 1/4 cup of water. Variation 2: Substitute 2 cups mixed vegetables for the corn and peas. Or substitute any other vegetables you have on hand.
In a 3-quart saucepan, saute the onions and bell peppers in the cooking oil until the onions are golden brown. Add ground turkey and seasonings, crumble turkey, mix well and saute until turkey is browned. Add diced tomatoes, tomato paste, salsa verde, beef bullion, two cans of beans and 1 cup of water to saucepan. Mix well and simmer for 30-minutes, stirring occasionally.
In a bowl combine flour and salt. With a handheld mixer add the milk, in a stream, until smooth. Add water and eggs and beat until combined well and bubbly. Let stand, covered, at room temperature for 1 hour. Preheat oven to 450°F Divide drippings among six muffin pan cups. Heat the cups in the oven until almost smoking. Beat batter until bubbly and divide among muffin cups. Bake 10 minutes in lower third of the oven without opening the oven door. Reduce oven temperature to 350 degrees F and continue to bake for another 10 minutes until puffed, crisp and golden brown. Serve immediately. MUM'S YORKSHIRE PUDDING 1 cup flour 1 cup milk 2 eggs salt & pepper Put fat from roast into glass pie plate or use vegetable oil. (Be generous.) Mix listed ingredients together. Cook in 450F oven for 25 minutes.
Combine oyster sauce, sugar, water, and Kecap manis in a bowl. Heat the oil and butter in a wok over medium high heat. Add the garlic, chiles, and ginger and cook until fragrant. Add the black pepper, white pepper, coriander, and green onion and stir fry for 30 seconds. Add the oyster sauce mixture to the wok and stir well. Bring to a boil, reduce heat to medium, and simmer for an additional 5 minutes. Remove from heat and stir in the fresh cilantro.
Preheat oven to 350°F. Grease, lightly spray or line 2 cookie sheets with parchment paper.set aside. Mix all ingredients at low speed -- except peanut butter pieces --. Stir in Reese's peanut butter pieces (candy coated). Drop by small scoop onto prepared sheets. I use cookie scoops for all my cookies.but would guess we are talking about 1/8 th of a cup.or so --. Bake 7-9 minutes or lightly browned and set around edges. Do not over bake. Let cool on cookie sheet on wire rack for 2 minutes and then remove to rack to cool completely -- .
Wash the asparagus spears and cut the green parts into rounds, keeping the tips as individual inch-long pieces and setting them aside. Peel and dice the potatoes. Mince the onion and saute it in the butter with the asparagus rounds, potato, and mint. Check seasoning, add some of the broth, and cook the mixture for 20 minutes or so. During this time boil the asparagus tips for a few minutes in a little more of the broth. When the 20 minutes are up, blend the mixture containing the potatoes and stir it into the main broth pot together with the broth containing the asparagus tips, bring everything to a boil, add the stelline, and cook until they are done. Serve.
Scramble 2 large eggs at medium heat. Spread 1 teaspoon butter on 2 white bread slices. Place cooked eggs inside 2 white bread slices. Place bread on medium heat for 1 minute each side. Turn off heat and enjoy!
Cut the kernels from the fresh corn ears. (Grill older ears for 3-5 minutes, or put them under the broiler for 10-15 mins). Mix all the ingredients together in a medium-sized bowl. Cover and refrigerate for at least an hour to let the flavors develop.
Place the bread in a bowl and cover with warm water, leave for five minutes. In a food processor mix the liver, bacon fat and the onion, do not over process, the ideal is a course mix. Press the bread as dry as possible and beat with a fork till smooth, add the herbs and seasoning to the bread. Add the minced meat and mix the bread and meat well. Flour hands and form the mix into largish balls , not too large! Place in a lightly greased tin and bake in the oven 450 degrees till firm, about 45 minutes. Meanwhile put the lentils in a pan, cover with water bring to the boil, reduce heat and simmer till soft. Drain the lentils and mash them adding the salt. Serve the faggots on a bed of lentils with a rich onion gravy poured over. Wonderful.
In double boiler melt butter over medium heat. Cut up cubes of cream cheese and melt into the butter. Add white pepper and milk and stir until all of the cream cheese mixture is melted. Add cubes of the Brie cheese and melt together with the butter cream cheese mixture, making sure to not scald the cheese. When all of the cheese is completely melted, pour over your precooked broccoli and place into a preheated 400 degree oven to lightly brown the tops of the cheese. Serve hot and bubbly !
Brown meat in butter. Transfer to a large stockpot and add remaining ingredients. Cook until potatoes and carrots are done.
Sift together the flour and salt, then stir in the dry yeast. Rub the shortening into this mix with your fingertips. This is just like it sounds-rub it between your fingers, the flour will coat it, and it will break up into little bits-similar to cutting with a pastry cutter. Stir in the beaten egg and the water, forming a very soft dough. Knead for about three minutes, until the dough is just barely elastic (this means it pulls back to it's prior shape after you squeeze it.). Roll out on a lightly floured surface to a rectangle about 14 inches wide by 8 inches high, and a quarter inch thick. Cover the left two thirds of this rectangle with 1/4 c of the butter, then fold the right third (the part without butter) over the middle, then the left third over that, so there are now three layers of dough, with butter in between each layer. Roll the dough out again to 14x8, fold again, without butter, and roll out a third time. Wrap this rectangle and chill in the fridge for at least thirty minutes. Repeat steps five and six twice more, so you use all the butter. This time, when you pull it out, just fold and roll twice without adding butter then chill for another thirty minutes. At this point you can chill the dough up to overnight, or you can freeze for later use. When you pull it out, roll out the dough to about 20 inches wide by 10 inches tall, and then cut it into six strips wide. Cut each of these strips on the bias- into triangles. Brush each triangle with beaten egg, then place a chunk of chocolate at the wide end of each triangle, and then roll it up like a croissant. Place each croissant point-side down onto a greased baking sheet, cover and let proof (rise) in a warm place for about an hour. Heat oven to 425. Uncover, brush surfaces with beaten egg, and bake for 20 minutes, until that beautiful golden brown color.
In a large saucepan, heat the oil over medium heat and add garlic, rosemary and red pepper flakes. Cook, stirring constantly, until the garlic starts to brown, about 1 minute. Add chickpeas and cook 2 minutes, stirring constantly. Add chicken broth and bring to a boil. Reduce heat and simmer 30 minutes; let cool slightly. Transfer soup to a blender; cover loosely, and puree until just smooth. Return to the saucepan and stir in lemon juice and sea salt to taste. Serve, garnished with a fresh rosemary sprig, or an additional drizzling of olive oil.
Preheat oven to 350. Lightly spray six 3-inch souffle dishes with Pam (or butter them). Bring milk and lemon zest to boil and remove from heat. Let steep 15 minutes. Strain to remove zest and add butter and sugar. Bring back to simmer and and remove from heat. Add breadcrumbs and let cool slightly. Whisk a bit of hot mixture to egg yolks to temper and then add eggs into milk/breadcrumbs. Pour mix into the six souffle dishs and place in roasting pan. Pour hot water in pan until water reaches half way up the souffle dishes. Bake in oven for 30- 40 minutes or until set. Remove from water bath. Let cool for about 10 minutes. Increase oven temperature to 450. Spread 1 teaspoon jam over top of each pudding. For meringue: combine egg whites with cream of tartar. Beat until frothy and then add sugar. Beat until stiff peaks form. Top puddings with meringue and place in oven. Bake until meringue is golden, about 5 minutes. Watch carefully.
Carefully crush the cubes of ice, make it in bits and sparkly and nice. Set aside the crushed stuff, so that the job won't be tough. Put bananas in the blender, high on speed till soft and tender. Add milk and blend well, a good job that you can tell. Stir in crushed ice and vanilla, enjoy as life is utopia.
Combine the ingredients and spread on toasted English muffins. Broil until the cheese melts. Cut into wedges.
Preheat oven to 375 degrees. In a bowl, mix together graham cracker crumbs, flour and baking powder. In a bowl beat milk and butter until smooth. Add in the crumb mixture; mix well. Stir in chips, coconut and walnut. Drop by tablespoonfuls onto lightly greased cookie sheet. Bake for 9-10 minutes, or until lightly browned. Cool for 2-3 minutes. Remove to wire rack. Store loosely, covered at room temperature.
In heavy saucepan, melt chocolate and half and half. Stir in peanut butter. Remove from heat. Add vanilla and artificial sweetener. Fold peanuts into fudge. Spread on a greased plate. Chill. Cut into pieces.
Cut a 1/2" thick slice from the side of each pepper, reserving slices; remove seeds. Place peppers in boiling water, boil 5 minutes, drain, set aside. Coat a large skillet or wok with Pam; add sesame oil, and place over med heat until hot. Add garlic and gingerroot; stir fry 30 seconds. Add carrots and green onions; stir fry 2 minutes more. Remove from heat. Add chicken and remaining ingredients, stirring well. Spoon 3/4 cup mixture into each reserved pepper. Top with reserved pepper slices. Arrange peppers, cut side up, in a 10 x 6 x 2" baking dish. Cover and bake 350 degrees for 30 minutes or until thoroughly heated.
Heat oven to 400 deg F/200 deg Celsius. Peel the potatoes and if large enough, slice each in two. Boil them until the outside starts to flake a little and the potatoes are tender. (Here the type of potato comes into play. The hard white types are not as good for this, as they do not threaten to collapse, like a good soft yellow potato does, and which make the best roast potatoes. The best is then to cook them until a skewer goes through, score the skin with a fork, and go ahead -- ). Lift out the soft, cooked potatoes with a slotted spoon and put them, hot and drained, in a small plastic or other bowl. Pour over about 1/2 cup canola or sunflower oil, and shake or roll around carefully with a spoon until well coated with oil. Do NOT use any salt on the potatoes. When well coated with oil, lift with a slotted spoon into an oven dish (like pyrex). Bake for an hour or more, until potatoes are dark golden brown and crispy on the outside. It's usually nearer to 2 hours -- You want that dark brown which indicates a thoroughly baked potato. Never cover at any stage, even if you have to keep them warm for a while. Break open at the table, and season with a good sea salt like Maldon.
Heat oven to 350 degrees. Beat egg; add remaining ingredients except granulated sugar and mix well (use your hands if necessary). Press dough into ungreased 13x9x2 inch pan. Sprinkle granulated sugar evenly over bars. Bake 15 to 20 minutes. Cool slightly; cut into bars. Cool completely; remove from pan and store in airtight container.
In a large saucepan, put the onion, lentils, veggie stock, the salt and pepper, and simmer about 30 minutes or until the lentils have really softened and somewhat disintegrated. Add some water if the soup needs thinning. Stir in cumin, turmeric, cilantro, cayenne, and lemon juice. Drizzle some olive oil on to your liking and serve with toasted pita triangles.
CRUST: Combine all ingredients, press into a pie dish and chill. FILLING: Dip banana in lemon juice. Slice bananas over crust. Beat coffee, salt and caramel together. Spread caramel over bananas. TOPPING: Decorate with stiffly whipped cream, if desired.
TO MAKE CRUNCH BUTTER: In a mixer fitted with a paddle attachment, combine all ingredients and whip until light and fluffy. TO MAKE CAULIFLOWER: Heat oil in saute pan. Add cauliflower and cook until carmelized. Toss and continue to cook until carmelized on all sides. Season with salt. Add water and steam cauliflower until cooked. Add crunch butter and toss to coat. Then add pine nuts and pickled pepper. Toss until heated. Remove from heat. Add parmesan and mint. Toss to combine. Plate or platter as desired and garnish with additional parmesan, pine nuts, and mint.
In a large stock pot, add oil onion, pepper and chili over over medium-high heat. Cook until onions is soft, about 4 to 5 minutes. Add remaining ingredients. Bring to a boil. Reduce heat and simmer for 10 minutes, covered. (Optional) Garnish with tortilla strips or chopped cilantro.
Heat oil in large deep skillet. Add beef, onion and garlic. Cook until meat is lightly browned. Stir in remaining ingredients. Simmer, covered, for 2 hours stirring occasionally. Garnish with sour cream and/or cheddar cheese if desired.
Heat oven to 350 degree F. Grease an 8x8x2-inch baking pan. In a large mixing bowl mix white baking pieces, brown sugar, packaged biscuit mix, and almonds. Melt butter; add to cookie mix along with egg and vanilla. Stir until combined. Spread into prepared pan. Bake about 25 minutes or until golden brown around edges and center is almost set. Cool in pan on a wire rack. Cut into bars. GIFT PACKAGING DIRECTIONS: Layer in a 1-quart glass jar or canister the following ingredients: white baking pieces, half the brown sugar, half the biscuit mix, remaining brown sugar, remaining biscuit mix, and almonds. Tap jar gently on the counter to settle each layer before adding the next. Cover jar and store at room temperature up to 1 month, or attach baking directions and give as a gift.
Marinate the steaks overnight in olive oil, sea salt and fresh cracked pepper. You can utilize any fresh herbs you have in your garden or local market such as rosemary. Take the steaks out and let them rest about an hour before you start to work with them. In the meantime, fire up the oven to 350 degrees F. Take your garlic bulbs and slice them in half diagonally. Season with olive oil and sea salt. Roast on a pan in the oven for about 15 minutes or until the garlic is nice and golden brown and your house smells heavenly. Take out and set aside. Heat your saute pan with some olive oil and throw in about 6 cloves of fresh chopped garlic when hot. Add spinach and saute until spinach is just wilted. Season with salt and pepper. Chop up the sun-dried tomatoes and toss with the spinach. When the spinach has cooled, throw in the brie and the roasted garlic. You can easily pull the roasted garlic from the'husk' by using a toothpick to pull it out. Mix together very well! Season with salt and pepper. You can also throw in a teaspoon or so of fresh rosemary at this point. Set aside. Take your steaks and cut a slit into the side of them, just as you would with stuffing pork chops. Carefully stuff the steaks with your roasted garlic stuffing. Throw those guys on the BBQ for about 3-4 minutes per side pending your guests preference. I serve these steaks over garlic mashers which I usually just throw in an extra bulb of garlic to roast when making the stuffing and mash it all up with some fresh potatoes, butter and cream. A little parsley to garnish. For the sauce, take 4 tablespoons of butter and melt in a saucepan over low heat. Add about 6 cloves of fresh chopped garlic, 1/4 cup of cream and 4 tablespoons of good quality balsamic vinegar. Throw in a sprig of fresh rosemary and reduce the sauce by about 1/3. Take out the rosemary. To plate, place lean against a heap of the garlic mashers and drizzle the sauce around the plate and over the potatoes. Garnish with fresh rosemary. It is excellent to have a nice fresh loaf of bread to serve with this. I also BBQ up some fresh local corn on the grill to accompany this meal. It is a fairly easy and gourmet meal to prepare. You can even make the stuffing the night before. Enjoy! And long live garlic!
Butter a 9x13x2 inch dish. Microwave butter, marshmallows, and chocolate chips on high for 2-3 minutes. Stir. Add Rice Krispies. Mix well. Spread into dish. Chill, then cut into squares.
Simmer split peas with chopped celery, onion, and carrot, and ham hock and a bundle of fresh herbs until tender. Remove the ham and bone and pull off the meat. Puree the soup and stir in the ham.
Heat oil and butter in a Dutch oven; saute the peppers, onion, potato and garlic for about five minutes, stirring occasionally. Add broth, bay leaf, salt and pepper, bring to a boil. Reduce heat, cover and simmer for 20-25 minutes or until vegetables are tender. Discard bay leaf. Cool slightly; puree in batches in blender. Return to pan. Stir in buttermilk, heat through. Serve hot or cold; garnish with a dollop of sour cream or yogurt and a pinch of chives, if desired.
Brown ground beef. Drain. Place all ingredients in a slow cooker and cook on low for 4 hours. Serve on hamburger buns.
Spray the outside of the sandwich thins. Arrange the corned beef on the bottom half of each sandwich thin. Sprinkle evenly with sauerkraut. Drizzle thousand island dressing over the sauerkraut. Top each with a slice of swiss cheese. Carefully place in air fryer basket. Cook for about 5 minutes on french-fry setting (400 degrees), or until cheese melts and tops are browned, check after about 2 minutes to make sure that the tops stayed on.
Cream together butter and sugar, then beat in eggs, one at a time. Mix dry ingredients together, and mix into butter mixture. Roll teaspoonsful of dough into balls. Roll in cinnamon-sugar. Place on ungreased cookie sheets. Flatten slightly if desired. Bake for about 10 minutes at 375 degrees F or until very lightly browned. Cool, and store in a tightly covered container.
Heat oven to 350 degrees. Grease a deep 11/2-quart casserole dish with nonstick cooking spray. In a small bowl, whisk together the milk, egg whites and flour. Pour the mixture into the prepared baking dish. Split open the chiles and rinse under cold running water to remove the seeds; drain on a paper towel. In a small bowl, combine the cheeses; set aside 1/2 cup of the cheeses for the topping. Alternate layering the chilies and cheese in the baking dish, submerging them in the egg mixture. Pour the tomato sauce over the top and sprinkle with the reserved cheese. Bake for 1 hour or until the center is set and the egg batter is puffed all around.
Whisk cornflour and 1 tablespoon stock in a jug until smooth and stir in honey and remaining stock. Heat a wok over medium high heat and add 1 tablespoon oil and swirl to coat. Stir fry prawns, in batches, for 2 to 3 minutes or until just turning pink and transfer to a bowl. Heat remaining oil in wok and add carrot and stir fry for 3 to 4 minutes or until just tender and then add garlic, sesame seeds and snow peas and stir fry for 2 minutes. Return prawns to the wok and add honey mixture and green onion and stir fry for 2 minutes or until sauce boils and thickens and prawns are cook through. Serve.
Sprinkle the yeast over the water in a medium-large bowl. Stir to blend, and then let sit until foamy, about 5 minutes. Mix in the milk and 1 1/2 cups of the flour; whisk until smooth. Cover with plastic wrap and let rise until light and spongy, about 45 minutes. Using an electric mixer, preferably stand, beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time, until totally incorporated. Add the yeast mixture and vanilla and beat until blended. In another bowl, whisk together the remaining flour, the baking soda, and the salt until fluffy and blended. Add this flour mixture to the batter in 3 additions, alternating with the melted chocolate and beginning and ending with the flour. With the last flour addition, add the mini chocolate chips and mix until completely blended. Finish by hand, scraping down the sides and bottom of the bowl. Generously butter a 10 inch tube pan and scrape the dough into the pan. Cover the pan with plastic wrap and set aside to rise until light and foamy, but not quite doubled. After 40-60 minutes (depending on how fast it seems to be rising), preheat your oven to 350°F Bake until the sides pull away from the edges and a tester inserted in the middle comes out clean, about 50 minutes. Let the cake cool in the pan on a rack for at least 20 minutes. Use a thin knife to gently loosen the edges before inverting and removing. After it cools, wrap it securely with plastic wrap or store in a cake keeper.
Pour milk and orange extract into large bowl. Add pudding mix. Beat with wire whisk until well blended. Stir in ricotta and 1/2 of the chocolate. Spread 1/3 of the pudding mixture onto bottom slice of cake. Repeat layers twice, ending with top cake slice. Microwave remaining chocolate in small microwavable bowl on high 45 seconds to 1 minute or until almost melted; stir until completely melted. Stir in whipped topping. Spread evenly over top and sides of cake.
To prepare sausage, combine first 12 ingredients in a large bowl. Cover and refrigerate overnight. To prepare chili, heat oil in a large saucepan over medium-high heat. Add sausage mixture; cook 7 minutes or until browned, stirring to crumble. Add onion, 1 tablespoon cumin, 1 tablespoon garlic, 2 teaspoons oregano, and chiles; cook 4 minutes or until onion is tender. Place 1 1/2 cups black beans and 1 cup broth in a food processor; process until smooth. Add pureed beans, remaining beans, remaining 2 cups broth, water, and tomatoes to pan; bring to a boil. Reduce heat, and simmer, partially covered, 45 minutes or until slightly thick. Stir in juice and cilantro. Ladle about 1 3/4 cups chili into each of 6 bowls. Garnish each serving with sour cream and sliced green onions, if desired.
Combine Oil,Garlic and Ginger in a fry pan or Wok. Stir and fry until the oil has absorbed the fragrance (10 seconds). Add Sherry, soy sauce,Chili oil and cook about 90 seconds. Add Prawns, braise until they turn pink and look opaque 60-90 seconds. Do not over cook the prawns. Add green onion cook 30 seconds.
Pound chicken breasts to approximately 1/2 -inch thickness. Place in large ZipLoc bag, pour in worcestershire sauce, & marinade in fridge for 1-2 hours. Put bacon in large skillet, Saute until crisp. Remove, crumble, & set aside. In same skillet, saute onions & mushrooms for 5 mins., until slightly browned. Remove & set aside. Preheat oven to 350 degrees. (Honey-Mustard Dressing)-In mixing bowl, place Dijon mustard, mayonnaise & honey. Mix well. Set aside. Saute chicken in skillet(w/bacon drippings) 4-5 minutes on each side until lightly browned. Remove & place on 13 x 9 baking pan. Spread generous amount of dressing over chicken breasts, top with sauteed onion, mushroom & bacon. Sprinkle good amount of Monterey Jack cheese over top. Bake in 350 degree oven for 15-20 mins., until cheese melts. Remove from oven. Top with chopped fresh parsley and serve.