HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 400 degrees F. Bring a large pot of water to a boil and salt it. Cook the milk with the bay leaves in a small saucepan over medium-low heat. When small bubbles appear along the sides, about 5 minutes later, turn off the heat and let stand. In the salted water, cook the pasta al dente. Drain it, rinse it quickly to stop the cooking, and put it in a large bowl. Trim the stems from the kale. Bring a large pot of water to boil and add kale. Boil kale for one minute, remove, and set aside to cool. Squeeze excess water from kale and chop into edible pieces. In a small saucepan over medium-low heat, melt 3 tablespoons of the butter; when it is foamy, add the flour and cook, stirring, until the mixture browns, about 5 minutes. Remove the bay leaves from the milk and add about 1/4 cup of the milk to the hot flour mixture, stirring with a wire whisk all the while. As soon as the mixture becomes smooth, add a little more milk and continue to do so until all the milk is used up and the mixture is thick and smooth. Add the cheddar and stir. Pour the sauce over the noodles, toss in the Parmesan and kale, mix in the white beans, and sprinkle with salt and pepper. Use the remaining 1 tablespoon butter to grease a 9 x 13-inch or similar-size baking pan and turn the pasta mixture into it. Top liberally with bread crumbs and bake until bubbling and the crumbs turn brown, about 15 minutes. Serve piping hot.
Peel & quarter the potatoes. Place in pan, cover with water & boil until cooked all the way, about 45 minutes. Brown ground beef with the chopped onion. And drain. Drain potatoes & mash. Mix in butter, sour cream, salt, pepper, & garlic powder. Put ground beef & onion in 13x9 pan. Mix in all 3 cans of corn. And top with the mashed potatoes. Sprinkle paprika over the top. Bake in 350 degree oven until bubbly, about 20 to 30 minutes. Turn on broil & brown the top for just a few minutes.
Combine first 3 ingredients in small saucepan. Stir over low until melted and smooth. Spread onto the bottom of lightly greased 9 x 13-inch pan lined with aluminum foil. (Foil will be helpful in lifting it out of pan when finished). Put pan in the freezer while working on next layer. For filling layer, heat butter in heavy saucepan over medium heat until melted. Add the sugar and evaporated milk. Bring to boil and stir constantly for 5 minutes. Remove from heat and stir in the marshmallow fluff, vanilla extract and peanut butter. When smooth, mix in peanuts. Spread over first layer. Place back in freezer as you make caramel layer. Unwrap caramels and place in saucepan with whipping cream. Stir over low heat until melted and smooth. Spread over filling layer, freezing again. For icing, repeat the first layer with milk chocolate, butterscotch chips, and peanut butter. Spread over caramel layer and then refrigerate one hour. Lift candy out of the pan using foil and cut into squares.
Marinate flank steak in 1/2 cup olive oil, worcestershire sauce and garlic for 1 3/4 hours. Remove from marinade and season with salt and pepper. Grill until medium=rare, about 7 minutes per side. Let steak rest for 15 minutes before thinly slicing. Serve hot or at room temperature, topped with corn relish (recipe follows). Corn Salsa:. Heat 2 tbsp olive oil in medium skillet over medium heat. Add onion and jalapenos and cook for 1 minute. Add corn and continue to cook until vegetables are slightly soft, about 5minutes. Remove from heat and toss with remaining ingredients. Cool and serve at room temperature over grilled flank steak.
Combine all ingredients and shape into patties. Place on grill. When done on 1 side, flip when hamburger is almost done flip again and brush with barbecue sauce. Note: I'm not sure the 1/2 barbecue sauce should be mixed in with the meat. Or you brush the 1/2 barbecue sauce on them at the end. The sugars could cause the burgers to burn if mixed inches The directions were a little confusing. If you make this before I please let me know how you handled the barbecue sauce issue.
Preheat oven to 350°F. Season both sides of cubed steaks to taste with salt and pepper and dust cubed steaks with a light coating of flour. In a non-stick skillet sprayed with cooking spray, over medium-high heat, brown cubed steaks on both sides. Do not cook through. Place cubed steaks in a glass baking dish (it will not hurt if they overlap a little bit) and top with sliced onion. Mix the gravy mix with water, according to the package directions. Do not cook the gravy. Pour the uncooked gravy over the cubed steaks and onions, cover with aluminum foil and bake at 350°F for one hour.
Prepare grill for direct grilling and preheat to medium. Place beer,seasoning,onion and brats in medium pot and bring to gentle boil over medium heat. Let brats simmer gently until partially cooked, 6 to 8 minutes. Do not let brats boil, or they will burst. Drain brats well. After removing Brats drain and reserve onions also. Place brats on grill parallel to grates (to hold brats in place) and grill 5 to 7 minutes per side. Internal temperature of brats should be about 170 degrees when serving. Serve on buns with reserved onions and mustard.
Mix sweetened condensed milk, 1 tin (300 ml) milk, egg yolks, corn starch and custard powder in a large microwave proof casserole dish. Whisk together until mixed well. Add the rest of the milk (5 tins or 1500 ml) and mix well again. Cook at high power in microwave for 3 minutes. Stir well and add margarine and vanilla. Cook for 3 minutes, stir well, continue cooking in two or three minute intevals until mixture is thickened and smooth. It takes about 8 minutes total in my microwave. Allow to cool slightly. Beat reserved egg whites until stiffly beaten. Fold in egg whites into cooked milk mixture. Pour into three baked pie crust - use Pat in Pan pie crust as a good pie crust for this pie. Sprinkle cinnamon on top of pie.
In large sauce pan wilt the 5-6 sliced onions in the oil until very soft, but not brown. About 10-15 minutes meanwhile in blender add as many chipotle chiles as you dare (when making it for my husband I add the whole can) and add lots of the adobo from the can as it adds tons of flavor but almost no heat. To the chiles add the tomatoes, chopped onion, garlic, bullion, and salt blend until smooth. Add puree to onions and cook about 5 minutes. Add shredded meat (to make the shredded meat I boil a chuck roast, or pork roast for several hours in salted water until very tender and then shred-the chicken I just boil until cooked through and no longer pink, if cooked too long it will become mushy) stir entire mixture and cook until warmed through 1-2 minutes. To eat take a tostada and spread with sour cream. Sprinkle on some parmesan cheese if desired. Add shredded lettuce and top with tinga mixture. Bite! Serve with several napkins on the side.
Combine chicken and broth in large nonstick skillet. Bring to a boil. Cover; reduce heat. Simmer 8 to 10 minutes or until chicken is done. Drain; cool slightly. Shred chicken or cut into thin strips. Spread each tortilla with cream cheese to within 1/2 inch of edges. Sprinkle evenly with garlic pepper and cayenne. Top evenly with chicken, slaw mix and chopped pepper. Press lightly to flatten. Roll tightly. Wrap each roll in plastic wrap. Refrigerate until ready to serve. Remove plastic wrap from rolls and cut each into 6 pieces. Use wooden picks for serving. Serve with salsa on the side. Refrigerate leftovers.
Combine flour, baking soda, and salt. Beat together sugars, margarine and vanilla in a separate bowl. Beat in egg whites. Gradually beat in flour mix and water. Stir in chips and drop onto parchment paper covered baking sheet. Bake at 350°F for 10 to 12 minutes.
Mix together first 13 ingredients; add beef and marinate for at least an hour or overnight. Soak the noodles in warm water for about 5 minutes, then drain and seperate with your fingers. Heat wok, add a little oil and stir fry the marinaded beef until it just begins to cook (as the beef should be cut very thinly, this should not take long). Add noodles and remaining ingredients, stir until blended and heated through. Serve with rice and any Thai table condiments you want!
Position a rack in the center of the oven and preheat oven to 400 degrees Fahrenheit. Lightly coat 24 nonstick miniature muffin cups with cooking oil spray. In a medium bowl, combine bran, flour, flaxseed, baking soda, cinnamon, and salt. Set aside. In another medium bowl or in a blender, combine the milk, honey, banana, egg, olive oil, and vanilla extract until smooth. Make a well in the center of the dry ingredients, and pour in one-third of the liquid mixture. Using a spoon, stir until smooth. Add remaining liquid mixture and stir just until combined. Add blueberries and stir again, but do not over mix. Spoon 2 tablespoons of batter into each prepared muffin cup. Bake about 8 minutes, or until the tops spring back when pressed gently in the centers. Do not overbake. Cool in the pan on a wire rack for 10 minutes before removing from the cups. Serve warm or cool completely on the rack.
For the eggplant: Preheat oven to 350°F Lightly grease a baking pan with a little of the olive oil. Slice eggplant into slices approximately 1/4 inch thick and remove skin. Lightly dab with lemon juice to discourage discoloration. Place slices side by side in baking pan, and brush the tops with the remainder of the olive oil. Sprinkle 1/4 teaspoon of the ground nutmeg over them, and bake for 30-35 minutes. Remove from oven, allow to cool to room temperature, then roughly slice and/or mash the eggplant into small fragments. For the shells: Follow the directions on the box. Cook a few extra in case some break or adhere to the cookware. Drain and allow to cool. Combine the eggplant, olives, apple, onion, celery, pimentos, capers, the rest of the nutmeg, the pesto and dill. Add one tablespoon of mayonnaise to the mix. Stuff the shells; the above amounts should fill approximately 30 shells. Chill, and serve.
Melt the oil. Beat in the egg. Combine flour salt and baking powder and add to egg mixture. Stir well and gradually add enough milk to smooth out the lumps into thick batter ( sometimes it may take a little more milk because of the size of your egg). Combine berries. In a heated greased pan, put the batter in and arrange to a flat round or square. If you need it for sandwiches, divide the dough and do two breads. When the edges are a bit dry and brown, and bubbles show up in the center, flip and cook to desired brownish color.
preheat oven to 350 degrees. mix peanut butter, applesauce, and sugar together in bowl. fold in flour. refrigerate for 1 hour scoop by spoonfuls onto baking sheets. make crisscross pattern on each cookie after dipping fork in sugar (cinnamon sugar tastes great as well). bake in oven for 15 minutes. remove from oven and let cool. enjoy!
Hard boil eggs. Let cool, peel and chop up and place in a bowl. Meanwhile, steam cauliflower florets until tender. You can puree cauliflower in a food processor or just mash it up with a fork. Add to eggs. Add a couple tablespoons of mayonnaise and plain yoghurt until the desired thickness. Add green onions to the mix and salt and pepper to taste. Add to toasted bread or enjoy a cold sandwich.
Combine salt, pepper, cinnamon and allspice in a medium bowl. Add the lamb and stir to coat with the spice mixture. Heat olive oil in a heavy, large pot over medium high heat. Working in batches, add lamb to the pot and brown on all sides, about 4 minutes for each batch. Return all the lamb to the pot. Add onion, garlic and ginger to the stew and cook for 5 minutes, stirring occasionally. Add the wine and orange juice and bring to a boil. Cover and reduce heat to a simmer, cooking for about 1 hours and 30 minutes, stirring every once in a while. Grate the peel from the orange and set aside. Segment the orange cutting off all the bitter white pith, and chop coarsely. Add oranges and grated peel to lamb, cooking about 20 more minutes. Stir in the parsley and honey, and more salt and pepper to your taste.
Place red onions in a medium bowl and add white wine vinegar, sugar, 2 teaspoons salt. Massage onions with your fingers until they begin to break down and vinegar turns pink. Set aside. This can be done several hours in advance, or up to a day in advance; keep covered in the refrigerator. Heat a large nonstick skillet over medium-high heat. Add chickpeas and baking soda and heat, stirring continuously, until chickpeas are warmed through and mixture begins to sizzle on the edges, about 3 minutes. Continue to cook, stirring, for 2 more minutes. Transfer chickpeas to a large bowl, fill with cold water, and rinse and drain 4 to 5 times, gently rubbing the chickpeas between your hands to loosen the skins. When draining, use a small skimmer to discard skins, or pour off the skins from the top of the bowl before refilling with fresh water. Repeat until the water runs clear and no skins remain. Transfer chickpeas to a food processor. Add tahini, garlic, lemon juice, and salt to taste. Process to form a thick, chunky paste. Add 1/4 cup ice water and continue running processing for an additional 4-5 minutes. Add ice water by the tablespoon until mixture is velvety and entirely smooth. Season to taste with salt and additional lemon juice. Set aside. Heat a large skillet over high heat. Add olive oil, swirl to coat, and add mushrooms and thyme. Season generously with salt and pepper and saute, stirring occasionally, until mushrooms are softened and deeply golden, about 8-10 minutes. Remove from heat and keep warm until ready to serve. Spread hummus in a thick layer on a serving plate. Scatter with sauteed mushrooms and pickled red onions. Dress with a generous pour of olive oil and chopped dill. Serve with crudites and pita on the side.
Dice rhubarb. Slice lemon and oranges paper thin. Add water to the lemons and oranges. Cook on low 30 minutes. Add sugar and rhubarb. Set aside for one hour. Bring to a boiling point and simmer for 2 hours stirring frequently so it doesn't burn. Pour into sterilized pint jars and seal.
Heat the oil in a large pot over medium heat. Add onion and cook till softened. Add garlic and cook 30 seconds. Add turkey and cook till done. Stir in the bell pepper, jalapeno pepper and chili powder and cook 1 minute. Add the peas, tomatoes and chicken broth. Bring to a boil, reduce heat to medium low, cover and simmer, stirring a few times, for about 20 minutes. Serve topped with a dollop of sour cream and sprinkle of cilantro leaves.
Preheat oven to 350*. chop pecans and bananas using hand chopper.zest lemon to measure 1 tsp zest -- juice lemon to measure 1 tbls juice. Combine banana, lemon zest, juice, cinnamon, and ice cream topping in batter bowl, mix well. Pour mixture into small butter casserole dish. Sprinkle pecans over caramel mixture. Bake 10-12 minutes or bubbly on top. Serve this dip with butter cookies or apple slices.
Preheat oven to 350°F. Spray a 13 x 9 pan with cooking spray,. Combine graham cracker crumbs, toffee bits, pecans and melted butter. Press into 13 x 9 pan. Sprinkle semi sweet morsels evenly over crust. Sprinkle with coconut. Pour condensed milk over coconut layer. Bake for 20 minutes or until golden brown. Cool completely. Cut into bars.
In a pan cook the onion and garlic to golden brown, add Pine Nuts and cook for 2 minute more. add the meat and spices, and cook on medium flame, while stirring, until the meat changes color (about 10 min.). it is vital to stir the meat to avoid the formation of big lamps of meat. Heat oven to 180C (350F). Roll out the dough to 3mm and cut 10cm circles. Put a tablespoon of filling in the middle of each circle and fold into half a circle. pinch the edges tightly. Put sambousa in oiled and floured pan (or just use a cooking parchment). Brush a little egg yolk on each sambusak. Bake for 30 minute or until golden brown.
Take out ice cream to thaw until softened. (Any flavor of ice cream will work.). Line a nine inch round cake pan with plastic wrap. Take the softened ice cream and fill the cake pan. Make sure the ice cream is not too runny, or else it will not freeze well. Cover pan with plastic wrap (saran wrap) and put in freezer to harden for several hours. You can prepare the ice cream overnight. For the cake, cream together butter and sugar in a mixing bowl, then beat in egg whites and vanilla. Combine dry ingredients, then add to bowl alternately with the milk. Spread evenly into two greased and floured 9 inch round cake pans. Bake for 30 to 35 minutes at 350 degrees or until inserted toothpick comes out dry. Cool completely. Assemble the ice cream cake. Take one layer of cake and place on a platter. Take out the ice cream layer out of its pan and place on top of cake layer. Place the remaining cake layer on the very top, then frost top and sides with desired frosting. Place in the freezer until serving. Enjoy!
Arrange fillets in single layer in lightly oiled baking dish. Sprinkle with lemon juice and pepper. Place tomato slices on fish. Sprinkle with green pepper and onion. Combine bread crumbs, basil and oil in bowl; spread bread crumb mixture evenly over tomatoes. Bake in preheated 350 degree oven for 18 to 20 minutes or until fish flakes when pierced with fork.
Peel mango and cut fruit away from pit. Discard pit. Puree mango flesh in food processor or blender with orange juice concentrate. In a bowl, stir yogurt until smooth and creamy (no lumps). Add sugar and pureed mango mixture and stir to blend thoroughly. Taste for sweetness. If it tastes perfect before freezing, add a pinch or two more sugar; flavors tend to diminish when frozen. Pour into pop molds and freeze at least 8 hours. To extract, run hot water over bottom and sides of pop mold for 5 seconds. Repeat for 5 seconds if needed. Serve immediately. Variations: Try fresh blueberries or strawberries instead. Generally, you need only 1/2 cup of fruit puree to 12 ounces yogurt. Just remember to taste for sweetness, as fruits vary. Makes 6 (6-ounce) pops.
Preheat oven to 400 degrees F. Coat the sweet potatoes with 1 tablespoon of the peanut oil and place in an oven-proof pie tin. Place the pie tin in the oven and roast the sweet potatoes for 50 minutes to 1 hour, or until the potatoes are fully roasted and fork tender. Once the potatoes are cool enough to handle, remove the skin from the potatoes and discard them. Reserve the sweet potato flesh until ready to use. Place the tomatoes in a small mixing bowl and coat with 1 tablespoon of peanut oil. Lay the tomatoes on a baking sheet, skin side up, and season with salt and pepper. Place the sheet pan in the oven and roast the tomatoes until the skins are caramelized and wilted, about 25 to 30 minutes. Remove the tomatoes from the oven, discard the skins, and set the tomatoes aside until ready to use. Set a 1 gallon stockpot over a medium high heat and add 2 tablespoons of peanut oil. Add the curry powder to the pot and toast for about 30 to 45 seconds, stirring constantly. Add the onions and saute for 3 to 4 minutes. Add the minced garlic to the pot and cook, stirring, for 30 seconds. Add the cayenne pepper and chicken stock to the pot and bring to a boil. Reduce the heat to a simmer. Add the roasted sweet potatoes and tomatoes to the soup. Add the peanut butter and coconut milk to the pot and stir to blend. Let simmer for 10 minutes, and blend with an immersion blender or in batches in a bar blender until smooth. Season with 3/4 teaspoon of the salt and, if necessary, more pepper. Season the chicken pieces with the remaining teaspoon of salt and the white pepper, and sear in a hot saute pan with the remaining 1 tablespoon of peanut oil for 5 minutes. Add the seared chicken to the pot. Cook until the chicken is tender, about 10 to 15 minutes. To serve, ladle the soup into bowls and garnish with extra cilantro and the chopped peanuts.
Shake all of the ingredients (except the raspberries) in a martini shaker with ice. Strain into 4 or 5 martini glasses. Skewer 2 raspberries onto each drink pick with the optional lime wedge (I just like them to add color) and place one pick in each drink. Serve. If making shots, halve the ingredients, then just strain them into shot glasses and omit the garnish.
Mix in a glass, your rum, then your VERY cold pepsi. (put it in the freezer for an hour if you're worried about how cold, but NOT the whole can, okay?) Garnish with your cute lil black stir straw, then add your tiki umbrella, and you have one POWERFUL tiki rumnpep! Special warning: If you don't drink very often, don't drink this, or you'll regret you ever did. Only the strong and highly tolerant can handle this one. For garnish: 1 cute lil umbrella garnish, 1 black stir straw.
In a small bowl, combine the black pepper, parsley, Italian-style seasoning, garlic powder, crushed red pepper flakes, fennel,paprika, minced onion flakes and salt; mix well. Place pork in a separate large bowl and add the spice mix to it. Mix this thoroughly with your hands. In a large skillet over medium high heat, saute the seasoned pork for 10 minutes, or until well browned and crumbly.
Preheat oven to 450 degrees. Spray a 15" x 10" pyrex dish generously with Pam and set aside. In a mixing bowl, combine Bisquick, wheat germ, flax seed and pumpkin pie spice. Stir in skim milk, eggbeaters and pumpkin puree until well combined. Distribute evenly in prepared pan. Bake for 12 minutes. Enjoy!
Mix together the first seven ingredients. Mix together sour cream and mayonnaise to make a dressing; set aside. Just before serving, add seeds and noodles to the big mixture. Dress with dressing and serve.
Saute chicken in vegetable oil with garlic salt until just done. Spread each tortilla with cream cheese; divide chicken, spinach, onion, and tomatoes between tortillas; roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray. Pour enchilada sauce evenly over enchiladas then top with grated cheese; bake at 350° degrees for 15 minutes until cheese is melted. NOTE: Only six of these thick enchiladas will fit in my 9x13" baking dish, and so I also use a large loaf pan to hold the last two.
In a large mixing bowl, beat cream cheese, butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking powder and baking soda, and add gradually to the creamed mixture. Mix the topping ingredients together; add half to the batter. Pour batter into a greased 13" x 9" x 2" baking pan, and sprinkle with the remaining topping. Bake at 350F for 25-30 minutes, or until a toothpick inserted in center comes out clean. Cool, then cut into slices.
Dissolve yeast in warm water. Add salt and sugar to yeast mixture. Blend in flour and knead dough until smooth, about 7 to 8 minutes. Cover and let dough rise until double in bulk. Punch down. Cut dough into small pieces and roll into ropes. Twist ropes into pretzel shapes and place on greased cookie sheet. Using a pastry brush, brush pretzels with egg and sprinkle with coarse salt. Allow pretzels to rise until almost double in bulk. Bake at 425°F. For 10 to 15 minutes or until browned. Best if eaten immediately. If not, store in airtight container.
Cut bacon into narrow strips. In large skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels, discard all but 2 T drippings. In same skillet, cook chicken in reserved drippings until tender and no longer pink, turning to brown evenly. Sprinkle flour and salad dressing mix over the chicken in the skillet; stir well. Stir in milk. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in bacon. Meanwhile, cook noodles according to package directions. Serve chicken with noodles, sprinkle with Parmesan.
Pour the wine into a hot pan and reduce by half (about a minute or two). Whisk in the other ingredients and cook until hot and your desired consistency is acheived.