HumbleIntelligence/food-ner-1-Million huggingface dataset:
Noodles -- Now I do this a little different than most. I bring a 13x9 pan on the stove and fill with water and bring to a light boil. I then boil my noodles flat. To me they boil quicker and less chance of tearing being flat in a pan. Just 5 or so minutes and they are done. Then remove them to a sheet of parchment paper to cool. About 24 noodles. If you want you can always boil in a large pot of water if you prefer the traditional method. Cheese -- Mix the grated fontina, parmesan and ricotta. Make sure to reserve 1 cup the fontina and 1/2 parmesan for the top layer. Add in a pinch of salt, pepper to taste and the fresh parsley. Chicken -- To a medium saucepan, add the olive oil and bring to medium heat. Add the onions and mushrooms and cook on medium heat until lightly browned about 5-7 minutes. Then add in the shredded chicken and fresh spinach, thyme and chicken broth and cook until everything is well combined. Just add a little salt and pepper to taste. Just simmer until the broth reduces. Bechemel -- 4 / 4/ 4/ -- my basic recipe. Melt 4 tablespoons of butter in a medium pot, then add 4 teaspoons of flour and combine, mix well to make a roux and cook just a couple of minutes to get the flour taste out. Then add in 2 cups heavy cream and 2 cups milk and bring to a medium heat to let it thicken, add a pinch of nutmeg. Make the Lasagna -- Lay out a noodle, spread with the cheese mixture and then top with the chicken spinach mixture, then another noodle, more cheese and another layer of chicken mixture, then roll. In a 13x9 casserole dish add about 1 cup of the bechemel sauce and then place the lasagna rolls, seam side down. Now top with the remaining sauce. Top with the extra fontina and parmesan cheese. Cover and bake 35 minutes at 375, then remove the foil and cook 10 more minutes until bubbly and golden brown. Make sure to let it rest 10 minutes covered before serving. Note: I like to use a 13x9, you want to make sure that the pan is not too big and the rolls fit in the pan nicely side by side, this way the sauce tops the rolls and makes a nice crust. You can also make these in individual ramiken or serving dishes, 2 rolls per person. It makes a great way to serve them for a dinner party.
Trim the red radishes; cut off roots and green leaves. Slice red and white radishes very thin. Combine vegetables, reserving a small amount of carrot to garnish the salad when served. Mix sour cream with sugar and salt to taste. Add the vegetables; stir well. Now make a mound of the salad and place on lettuce leaves placed in the salad bowl. Surround with small mounds of carrot. Sprinkle with finely chopped parsley, and dill, if desired. Serve chilled. Enjoy! Makes 4 servings.
Mix flour, paprika and garlic, celery and seasoned salt together and coat pork chops. Brown pork chops in large frying pan. Mix water, brown sugar and worcestershire sauce together and add to frying pan. Cover and simmer for 40 minutes or until pork chops are tender.
Scrub the mussel under cold running water. Remove beards and discard any opened ones. Put in a pan with the wine, cover and steam for 5-8 minutes. Strain and reserve the cooking liquid. Discard any that aren't open. Remove the top half of each mussel shell and discard. Preheat the broiler. Melt the butter in a large skillet, saute shallots until soft, add the garlic and cook an additional 1-2 minutes. Add bread crumbs and saute until lightly browned, remove from heat and stir in the herbs. Moisten with some of the reserved liquid. Season to taste with salt and pepper. Sprinkle the crumb mixture over the mussels ( in their half shells) and arrange on baking sheet. Top with shredded Parmesan. Broil in batches, for 1-2 minutes until the topping is crisp and golden. Keep the first batch warm while you finish the rest. Garnish with basil leaves and serve.
Remove coarse stems from greens and discard. Wash and spin dry, then cross cut into 1" square pieces. Drop greens into a pot of boiling, lightly salted water. Cook uncovered 5-10 minutes, or until just tender. Timing will depend on the age and size of the greens. Very young greens will need only 1 or 2 minutes. Drain thoroughly. Meanwhile, in a large non-aluminum skillet, melt butter and oil over medium heat. Add onion, stirring frequently, 5 minutes or until softened and slightly browned. Add black-eyed peas and drained greens. Toss to coat. In a small bowl, combine sour cream, mustard (or horseradish if using), and cayenne pepper with a whisk or fork. Add to peas and greens and cook, stirring frequently, 3-5 minutes or until liquid has almost evaporated. Season with salt and pepper and serve warm. Have a little more sour cream/mustard (or horseradish) to serve on the side.
If using fresh corn on the cob, cook the corn in boiling water and sit aside to cool before cutting. If using canned or frozen corn, add to the soup pot with the creamed corn. Brown the sausage in a soup pot over medium heat for about 8 minutes. After 5 minutes of cooking, add the onion and garlic to the pot, stir well. Add the potatoes, salt, marjoram, pepper, and water. Bring to a boil and cook until the potatoes test done, about 20 to 25 minutes. Add both corns and the evaporated milk and bring to a steaming heat. Don't boil. Note: You can substitute the fresh corn with a canned peg corn or frozen corn. Garnish with parsley and serve.
On a piece of waxed paper or other protective surface, make a mound of the powered sugar and form a well in the middle. Cut the butter into small pieces into the well. Pour in the boiling water. Knead the dough until it is well mixed. Add the peppermint oil and food coloring and knead again until the color is even. To mold, scoop out 1/2 teaspoon of dough ad roll in granulated sugar. Press the ball into the mold. Refridgerate until it is firm. Unmold on a piece of waxed paper and allow to dry.
In a pressure cooker or in a pot with some water , boil spinach, coriander leaves, cubed vegetables, green chilli, garlic and ginger, till done. Remove and let it cool. Once the vegetables are at room temperature blend the vegetables along with the liquid into a smooth puree. In a thick bottomed pot heat the oil and saute the sliced onions till they turn golden brown Now reduce the heat and add all the powders and salt. Stir for half a minute. Pour the pureed spinach mix into this and let the mixture boil. Cook till the sauce is thick enough. When ithe isn't runny or too thick. Now add the kasoori methi crushed in between your palms. And also the cream. After adding the cream, avoid anymore boiling. Check for seasonin. You may adjust the taste by adding a few drops of lemon juice and /or a few grains of sugar. Serve piping hot with any Indian bread or rice items.
Line the bottom of a 1.5 quart crock with parchment paper. Grease the crock & paper with the butter or margarine. Put cornbread mix into a bowl and add the cinnamon. Break egg into another bowl and add the water to that and then stir it a bit to break the yolk. Put the 1/3 can of pumpkin on top of the cornbread mix and then add the egg and water. Combine. Mixture will be a little lumpy. Pour the mixture into the crock and turn the slow cooker onto high. Let it bake for 2 hours and then lift the lid to test with a toothpick. It probably won't be done so set the timer for another half hour and lift the lid and check again. It should be near done or done. If not give it another 15 minutes or so. The top will not turn brown, but the sides will. To remove from the crock, slide a knife around the sides and then turn the crock upside-down over a plate. It should slide out, and then turn it over on another plate and serve the cute little round thing. Makes 4 muffin sized servings. Enjoy!
Preheat oven to 375°F Spray 8x8-inch glass baking dish with cooking spray. Place spinach in microwave-safe bowl. Cover with plastic wrap and microwave on HIGH 2 minutes; squeeze spinach dry. Combine ravioli, drained tomatoes and Italian seasoning in medium microwave-safe bowl. Cover with plastic wrap and microwave on HIGH 3 to 4 minutes or until mixture is hot. Combine cottage cheese, spinach and black pepper in small bowl. Place half of ravioli mixture in bottom of baking dish. Top with half of cottage cheese mixture and 1/2 cup shredded cheese. Repeat layers. Bake 15 minutes or until cheese is hot and bubbly. COOK'S TIP: Involve the kids with the preparation. They can stir together the cottage cheese mixture and help layer the ingredients in the dish. Trying to please a picky eater? Substitute the spinach with another vegetable the family enjoys. You also could place all of the spinach mixture between the layers of ravioli or leave the spinach out completely.
Take about 10-15 Oreo Cookies and crush them up until they make at least one cup. Crush a few more to put on top of pie. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping and crushed cookies. Spoon over crust and then cover. Refrigerate for 1 hour or so until it sets up. Sprinkle extra crushed cookies on top. Refrigerate any leftovers.
Preheat oven to 400*F. Grease 6 jumbo muffin cups, or line with jumbo paper liners. STREUSEL: In a small bowl, stir together the flour, almonds, brown sugar, cinnamon, and salt. Cut the butter into 1/2" cubes and distribute evenly over the flour mixture; cut butter in until mixture is crumbly. Set aside. MUFFINS: In a large bowl, stir together the flour, sugar, baking powder, and salt. In another bowl, stir together the milk, melted butter, egg, vanilla, and almond extracts. Make a well in the center of the flour mixture; add the milk mixture and stir just until combined. Do not overmix. Divide a little less than 1/2 the batter amongst the prepared muffin cups, spreading to cover bottoms. Place 1 Tbsp. of pie filling in the center of each cup, being careful to avoid the sides of the cup. Set aside 1/2 cup of the streusel; sprinkle remainder over the pie filling. Cover with remaining batter, top each with another 1 Tbsp. of pie filling; sprinkle remaining streusel over tops. Bake for 25-30 minutes, or until tops are lightly browned and a toothpick inserted in a"batter" section comes out clean. Cool 10 minutes in pan on a wire rack before inverting; cool completely. Serve warm, or cool completely and store wrapped airtight in the refrigerator. Bring to room temperature before serving.
Pre-heat oven to 325. In a food processor, combine 2 tbs of olive oil, salt, pepper, 2 large sprigs of rosemary leaves, garlic and process. Cut several deep slits into the meat and fill with the above mixture. Rub the rest of the mixture over the outside of the lamb. Heat a large, deep, oven proof baking pan to medium high heat and add 1 tbs. of olive oil. Brown the leg all over. Lift the meat and place the three large sprigs of rosemary beneath it. Add the tomatoes with juice, onions, peppers, salt and pepper to taste. Cover with foil and cook for 17 minutes per lb (medium rare). Remove meat from pan, cover with foil and let rest for 15 minutes. While the meat is resting, cook the pasta to one minute shy of the box instructions for al dente. Be sure to use lots of water and add a good amount of salt to the water once it comes to a boil. Place the sauce made with the lamb in a large pot over medium heat. A minute before the pasta is done, add 2 small ladles of the pasta water to the sauce if you think it is too thick. Drain the pasta and add to the sauce. Toss well, grate in some parmesan cheese and simmer for a minute or two. Place the pasta and sauce in a pretty family style serving platter. Add 2 tbs of olive oil and toss. Thinly slice the lamb and place on top of the pasta. Grate on a little more parmesan cheese and sprinkle with chopped fresh basil if you have it --. Enjoy!
Before starting to create the mix, I would suggest (i.e. It is optional) to take an empty bowl (metal would be the best) and a wire whisk (or whisk attachment for an electric whisk) and put them in the freezer for about an hour. Take your kitchen utensils out of the freezer and drop the two egg whites into the bowl. If you have an electric whisk set it on high and and whisk the eggs until they form medium peaks. In another bowl mix the coconut, condensed milk and vanilla extract.	Transfer the egg whites from the other bowl into the coconut mixture by folding the egg whites into it. Get some baking pans and line them with wax paper. Drop the mixture onto the sheet. The amount of each dropping should be about an ice cream scoop or about two tablespoons. At one point you should have set your oven to 325 degrees Fahrenheit... Once your oven is heated up put your pans in the oven and bake the macaroons for about 25 to 30 minutes (or just look at them and wait until they are golden brown (not dark tarnished gold brown but shiny gold brown)). When removing the macaroons the wax paper may get a little stuck to it because they are so sticky... The best way to try to avoid this is removing them while hey are hot. Optional Steps Follow. After the macaroons have cooled you can dip them in chocolate if you would like. To do so put a bunch of chocolate chips (whichever chocolate you prefer, I prefer milk chocolate) and put them into a microwave safe bowl and put the bowl into the microwave until the chocolate chips have melted and stir. Take one macaroon at a time and dip them in chocolate as much as you like. Put the macaroons on a plate (I would suggest having refrigerated the plate first) and put them in the fridge for about an hour or two and you will have delicious chocolate covered macaroons :).
Preheat oven to 425 degrees F. Place extra-virgin olive oil, garlic, chili powder and grill seasoning in the bottom of a large bowl. add the broccoli spears. Toss to coat broccoli evenly. transfer to a large nonstick baking sheet. Roast the broccoli until ends are crisp and brown and stalks are tender, 17 to 20 minutes. I always make more than is called for. *Even if making the amount called for, more olive oil is usually needed.
Gently heat the oil in a large heavy-bottom saucepan, and stir-fry the onions until transparent. Add the cabbage and stir well. Add the remaining ingredients and stir again. Cover and simmer over low heat for 1 hour, or until cabbage is tender. If possible, remove the whole cloves before serving.
Preheat the oven to 350 degrees. Beat together the butter, and sugars until creamy. Sift together salt, baking soda, cocoa, and flour. In a seperate container mix together the buttermilk and the vanilla. Add the flour mixture alternately with the buttermilk mixture. Bake in 3 (9 inch round or square) pans for 20 to 25 minutes at 350 degrees. When cool, stack the cakes and frost with the icing of your choice.
Melt butter. Preheat oven to 350 degrees. In a large bowl, combine sugars and dggs. Mix in flour and stir until creamy. Add cooled margarine and stir well. Add chocolate chips. pour into piecrust. bake for 1 hour. Let cool and cut.
Combine all juices and water. Add ginger ale and maraschino cherries when ready to serve, chill.
Cook rice according to your preference. (I use a rice steamer.). When rice is done, quickly add salsa, cheese, and salt and pepper to taste. Mix well. Additional cheese may be sprinkled on top. Serve.
Melt the chocolate, and combine with sour cream. Stir in 1 cup of the chocolate wafer crumbs. Mix well. Cover and refrigerate until firm. Roll by level tablespoonfuls into balls. Mold to a slight point at one end (the nose). Roll dough in confectioners sugar (for white mice), or in chocolate wafer crumbs (for dark mice). On each mouse, place dragees in appropriate spot for eyes, almond slices for ears, and a licorice string for the tail. Refrigerate for at least two hours until firm.
Prepare ravioli as directed. Meanwhile, place oil and bacon in pan. Heat and cook bacon until brown. Add onion and garlic and cook until soft. Stir in remaining ingredients and simmer for 3 minutes. Salt and pepper to taste. Mix with drained ravioli and serve.
Cook potatoes in large pot of boiling water until tender, about 20 minutes. Drain; mash until there are no lumps. Add cream cheese, sour cream, onion powder, salt, pepper and egg whites; blend well. Spray a 9 x 13-inch casserole with nonstick cooking spray. Add potato mixture. Dot with margarine. Cool slightly, cover and refrigerate up to 3 days. Take out of refrigerator 30 minutes before baking. Preheat oven to 350°F Bake, covered, 40 minutes or until steaming hot in center. Note: Alternately, potatoes can be reheated in a slow-cooker. Take potatoes out of refrigerator about 3 1/2 hours before you plan to serve them. Place in slow-cooker. Dot with margarine or butter. Cook on low heat for 3 hours, stirring once or twice. They can be held an additional 30 minutes or more.
Mix together the black pepper, garlic, onion, paprika, cayenne, rosemary, and salt and rub on the meat. Let stand at 1-4 hours. Prepare the barbecue grill, using water-soaked oak chips (preferred, if you can find them) or mesquite chips on the charcoal to produce smoke. Drizzle the oil slowly into vinegar, whisking rapidly. Brush on the meat as soon as you put it on the grill. Grill the meat over direct heat, medium-high. Turn at least 3 times, basting every time. Grill 30-35 minutes, to 140 degrees F. Slice about 1/8" to 1/4" thick across the grain and serve with corn tortillas and salsa.
Preheat the oven to 350 degrees F. Mix all the ingredients in a bowl. Spoon a bit of dough for one cookie into the palm of your hand and form a smooth ball. Make about 10 cookies on the cookie sheet. Take a large fork and press the ball down in two directions on a non-stick cookie sheet. Cool on the baking sheet for 15 minutes and enjoy! Bake at 350 degrees F for 15 minutes.
Cut beef into 1/2" cubes. In 4 qt pan sprayed with cooking spray combine beef, onions, garlic, paprika, marjoram and 1/2 c water. Cover and simmer over medium low heat for 30 minutes. Uncover and increase heat to medium, cook, stirring often til liquid has evaporated and onions are browned. 20-25 minutes. Stir in flour until smoothly blended. Add 1 cup more of the water, beef broth, and tomato paste, stirring to loosen browned bits from bottom of pan. Gradually add in remaining 3 1/2 c water and bring to a boil. Add potatoes and peppers. Cover and reduce heat cooking til meat is tender - about 2 hours. Skim and discard surface fat. Stir in parsley and season to taaste with salt and pepper.
Preheat oven to 350 degrees F. Generously grease 12-cup bundt cake pan. Mix coconut, nuts, and butter; sprinkle in pan. Drain pineapple thoroughly; reserve syrup. Add enough water to syrup to measure 1 1/4 cups. Blend cake mix (dry), eggs, pineapple liquid, and oil in large mixer bowl on low speed, scraping bowl constantly, until moistened, about 1/2 minute. Beat on medium speed, scraping bowl frequently, 3 minutes. Do Not Overbeat! Pour batter into prepared pan, and then spoon pineapple evenly over the batter. Bake 45 to 50 minutes or until wooden toothpick inserted in center of cake comes out clean. Cool 10 minutes; invert on wire rack. Remove pan; cool completely.
Combine cereal, oats, nuts, seeds, coconut and fruit in a large mixing bowl. Heat the peanut butter, syrup, and vanilla in a small sauce pan until warm. Do not boil. Pour the peanut butter mixture over the cereal mixture. Mix well while syrup is still warm. I use my hands as they are the best tool for this mixing job! Pour mixture into a 9x13 pan. Pack the mixture down firmly with moist fingers or the bottom of another 9x13 pan sprayed with cooking spray. The chocolate lover should sprinkle on the mini chocolate chips at this point and press them in firmly. Cover with plastic wrap. Cool completely. Cut into 24 bars. Wrap individually and store in fridge. I have kept these in the fridge for 2 weeks and they still taste fabulous!
Place the tortillas on a flat surface and evenly spread each one with 2 ounces of the cream cheese. Layer each tortilla with: romaine, tomatoes, provolone, onion, and cooked chicken. Roll the tortillas up tightly, cut in half, and serve.
Clean potatoes and boil till tender but firm. Keep the skin on and cube in bite size pieces. Place in an ungreased casserole dish and toss with the onions, pimentos and seasonings. Top with the cubed cheese. Sprinkle with the bread cubes and drizzle the butter on top. Bake uncovered in a 350°F oven until the cheese is melted and the bread is nicely browned.
Slice eggplant, sprinkle with salt, brush with olive oil and let broil in oven at maximum heat (225-250°C) until golden brown (about 15 minutes). Chop eggplant slices and transfer to bowl. Add the rest of the ingredients and puree/mash until the consistency you like is reached. Enjoy!
Blanch the green beans in boiling water for 30-60 seconds, then chill in an ice water bath. In the same boiling water, blanch the radishes 20 seconds, then chill in an ice water bath sweetened with a touch of agave nectar. Place all of the ingredients except for the vinaigrette and lemon juice in a large bowl. Drizzle with the vinaigrette and toss to coat. Sprinkle the lemon juice on top just before serving . Enjoy! Vinaigrette: Place the vinegar and agave nectar in a small bowl, then whisk constantly while slowly pouring in the oil in a thin stream. Season with salt and pepper to taste.
Preheat oven to 500°F with racks on the top and bottom levels. Combine mango, tomatoes, cucumber, onion, jalapeno, seasonings, and lime juice in a large bowl for Salsa; let stand 10 minutes to blend flavors. Before serving, stir in avocado and cilantro. Stir all ingredients for the creamy chipotle sauce together in a bowl and adjust seasonings to taste; let stand at least 10 minute to allow flavors to blend. Marinate tilapia fillets in lime juice for 10 minutes, turning to coat. Place a baking sheet on each oven rack and preheat 5 minutes. Blend flour, cornmeal, and seasonings in a shallow dish. Coat marinated fish on both sides with flour mixture. Remove a hot pan from oven and spray with nonstick spray. Place fillets on hot pan and roast on top rack 5 minutes. Spray both sides of tortillas with nonstick spray. (Meanwhile, carefully turn fish over and return to oven 3-4 minutes.) Oven-toast tortillas on the second heated baking sheet after turning the fillets over. Toast tortillas just until they're lightly crisp around the edges, 2-3 minutes. Serve fish and tortillas with shredded cabbage, mango salsa, and chipotle sauce. Dredge both sides of marinated tilapia in flour-cornmeal mixture.
Combine 1/2 cup sugar, and cornstarch. Slowly add milk to egg yolks, start with just 1 tbsp at a time till you have added about 1/3 cup. This tempers the eggs and prevents them from scrambling. Now add in all the milk. Stir in sugar mixture, cook and stir over medium heat until mixture thickens enough to coat a spoon. Add vanilla. Remove 1 cup of custard and stir into it the chocolate chips until they are melted. Pour into crust and chill. Meanwhile soften gelatin in 1/4 cup cold water. Add to remaining hot custard, and stir until completely dissolved. Add rum. Chill until slightly thickened. Beat egg whites until soft peaks form. Fold into gelatin custard mixture. Chill if necessary until mixture mounds. Pile over chocolate layer. Chill till set (about 4 hours). Topping: Beat 2 cups of whipping cream till soft peaks form. Add sugar and vanilla. Continue beating until mixed well. Pile on chilled pie. Garnish with freshly grated nutmeg over the whipped cream.
Put hot sauce in gallon size ziplock bag with chicken and let sit in fridge for up to 2 hours. Mix all dry ingredients in another ziplock bag. Heat oil in frying pan to medium high, depending on your stove. Put chicken from hot sauce into dry ingredients bag and shake to coat. Fry until juices run clear (about 20 minutes or so).