HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cube the potatoes, then place in a large pot; cover with water and 1 tablespoons salt. Bring to a boil and cook until just fork tender (cooking time will vary depending on the size of the potatoes) drain then place in a large bowl. Using a fork slightly and coarsly mash the hot potatoes leaving large lumps/chunks in the mixture (do not mash till smooth). Mix in butter until melted, then add in onion, celery and sweet pickles; mix to combine. In a small bowl whisk together mayonnaise, sour cream and mustard; add to the potato mixture and toss to combine; add to the potato mixture and mix until well combined. Season with seasoned salt (or white salt) and black pepper to taste. Mix in grated cheddar cheese (if using). Serve warm or room temperature.
Pour all ingredients into a blender (ice cream optional) with two cups of ice, and blend until mixed. Serve.
Preheat oven to 200 degrees Fahrenheit or 180 degrees Celsius or Gas 6. Drizzle the honey over the sausages. Roast sausages for 20 minutes until cooked through. While the sausages are cooking, finely slice the onion. Sizzle onion in a frying pan with the balsamic vinegar and the demerara sugar until soft and sticky. Serve the sausages and sticky onion in small baguettes.
BANANA BREAD: Beat butter & sugar until light & fluffy; add eggs, 1 at a time, beating well after each addition. Stir in banana & vanilla; Sift flour, baking powder, baking soda & salt, add to banana mixture, stirring just until blended. Stir in chocolate chips & pecans and scrape batter into a greased 9 inch square pan; bake in preheated 350F oven for 30 to 35 minutes or until a cake tester comes out clean. Cool in pan on a rack for 15 minutes; turn out & cool completely. BREAD PUDDING: Grease a 9 inch square pan & line with parchment so that some of the parchment hangs over the sides. Cut banana bread into one inch cubes & layer in pan. Heat cream & vanilla to just below a simmer; pour over chocolate, whisking gently to melt. In a separate bowl, whisk eggs, sugar, banana & salt; slowly add the hot cream mixture, whisking constantly until blended. Strain the chocolate custard mixture over the cubed banana bread, press down to soak & let sit for 15 minutes. Place the bread pudding dish into a large baking pan with a 2 inch lip; pour an inch of boiling water into the baking pan. Bake in a 300F preheated oven for 55 to 65 minutes or until a cake tester inserted into the centre of the cake comes out clean. Remove the pan from the water bath & let cool; to serve, use edges of parchment to lift out, cut into squares & serve warm or room temperature.
In a large nonstick frying pan, saute the onions in 1 tablespoons of the oil until clear. Add the cheese and garlic. Saute until garlic is clear. In a large bowl combine rice, beans, egg substitute, thyme, oregano, cilantro and sage. Stir in the onion mixture. Transfer to food processor. Process until mixture is a solid mass, but NOT pureed. Just a few seconds. Divide into 8 parts. Form each part into a sausage shape. Roll in the bread crumbs. Coat a baking sheet with non-stick spray. Set the sausages on the sheet and brush with remaining oil. Broil until mottled brown on all sides, about 5 minutes.
Place chicken between parchment paper, plastic wrap or waxed paper and pound to 1/2" thick. Combine the oil and spices in either a sealable plastic bag or a large shallow dish. Add the chicken breasts and marinade for at least 1/2 hour in refrigerator. Preheat grill. Lightly oil grill grates. Drain chicken discarding marinade. Place chicken on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear.
In a small pan, boil water. Add salt and asparagus and cook for 1-3 minutes depending on how thick the asparagus stems are. Immediately immerse the asparagus in the ice water to stop further cooking and drain. In a saute pan, heat sesame oil and saute sugar snap peas and red pepper until the vegetables are tender but still crisp. Add asparagus, corn (if using), tamari, sake, salt and pepper. Saute until all the vegetables are heated through. Transfer to dishes, sprinkle sesame seeds, infuse love and serve!
Mix sugar and butter in large bowl until fluffy. Add milk, lemon rind, vanilla and egg; mix well. Add flour, baking powder, baking soda, salt and nutmeg; mix well. Cover and chill for 30 minutes. Heat oven to 375°. Mix the 2 Tbsp sugar with the cinnamon. Shape dough into 1-inch balls. Roll in the cinnamon mixture. Place 2-inches apart on ungreased cookie sheet. Bake for 7-10 minutes, or until light brown. Cool for 1 minute before removing from pan.
Put the pork and potatoes in a large earthenware dish. Pour a good drizzle of oil in the dish and mix around well. Add the spices and mix again. Lay the onions and tomatoes over the top pour over a little more oil and season. Cover with foil and cook in a hot oven 400F for around 1 hour, then lower the heat to 350F and remove the foil and cook for another hour till browned. Keep an eye on it to ensure it doesn't burn. Serve straight from the earthenware dish with Greek salad.
FOR THE MEATBALLS: Fry onions with vegetable oil over low heat until golden. Remove to a large mixing bowl. Add meat and all other ingredients except flour and olive/corn oil mix. Knead for about 10 minutes or until mixture is a smooth paste. Heat the oil mix in a large frying pan to the point of fragrance. Meanwhile, start to shape mixture into balls about the size of a large marble by rolling lightly between palms of hands, I suggest that you do them in batches of say 12 - 16, each batch being enough to space evenly but separately in the frying pan. As each meatball is formed place them on a large plate which has been liberally covered with plain flour. When the batch is finished lightly roll the meatball in the flour. At this point the oil in the frying pan should be just ready. Put the batch of meatball into the pan (Use kitchen tongs as the oil is very hot). Start on your second batch of meatballs, make them and place them on the floured plate. At this point it is time to turn the meatballs over and when you have completed this roll the second batch in the flour. Now it is time to remove the first batch from the frying pan using a slotted spoon or kitchen tongs and place on paper towels to drain. Put the second batch of meatballs into the pan to cook and carry on with the process until you have finished the mixture. Making the tsatziki: Peel the cucumber, cut it in half and use a teaspoon to scrape out the seeds. Chop the cucumber finely. Peel and press the garlic. Mix the cucumber, garlic, mint, and yogurt, with salt and pepper. Make the tsatziki at least 2 hours ahead to give the flavors a change to develop.
In a heavy 3-quart saucepan, heat oil over moderately high heat until hot, but not smoking. Pat chicken dry& season with salt& pepper. Cook chicken, skin side down until skin turns golden brown. Transfer chicken to a plate. Reduce heat to moderate& add onion. Cook, stirring until softened. Add cumin, paprika, cinnamon, lemon zest and flour. Cook, stirring 1 minute. Stir in the chicken broth, olives and honey. Return chicken to the pan and simmer, uncovered about 20 minutes until chicken is cooked through. Add chickpeas and simmer about 3 minutes.
Preheat oven to 350 degrees. With a sharp knife, cut off top 1/2 inch from garlic to expose cloves. Place each head in the middle of a 6-inch square of aluminum foil. Drizzle 1 teaspoon of olive oil over top of each. Wrap garlic loosely in foil. Set packets of garlic on a baking sheet and bake for 35 to 45 minutes, or until garlic is soft enough to squeeze out of cloves to spread onto bread.
Combine butter and graham crackers. Mix well. Press 3/4 of this into bottom of a cake pan. Set remaining crumbs aside for topping. Melt marshmallows in milk over low heat. Cool and then fold in the whipping cream. Place 1/2 of cream mixture on top of the cracker crumb crust. Spread pie filling over the cream mixture. Top with remaining cream mixture. Sprinkle with remaining cracker crumbs. Chill overnight.
Boil together all ingredients. Add water just enough water to cover raisins. Boil until raisins are tender. Cool. Add 1 t baking soda and enough Unbleached flour to make a stiff batter. Pour batter into 9-inch round cake pan. Bake in moderate oven until cake springs back when touched lightly (about 1 hour at 350 degrees F). Serve warm or cold with cream, custard sauce or powdered sugar frosting. Walnuts may be added to batter just before baking.
Heat oven to 425°F. Grease a 9-inch by 13-inch baking pan. In a large skillet, crumble sausage and cook till well browned, about 8 minutes, stirring often. Pour off excess fat, leaving a scant amount (1 teaspoon or so). Add onion, bell pepper and garlic to browned sausage. Cook until tender, stirring often. Stir in peas, tomatoes and thyme. Cook just until heated through, about 2 minutes. Gently stir in okra. Pour into baking pan. Make topping: Either: Mix up 2 packages of your favorite packaged brand. Or: Combine the listed topping ingredients in a medium boml. Stir until smooth. Don't overbeat. Spoon topping into pan around edges of sausage mixture. Bake for 25-30 minutes or until golden brown.
Peel and de-vein shrimp (I cannot imagine eating them without de-veining). Sprinkle chicken evenly with salt, black pepper, and red pepper. Heat oil in a Dutch oven over medium heat. Add chicken, and cook, stirring constantly, 3 to 4 minutes or until browned on all sides. Remove chicken using a slotted spoon. Add ham to Dutch oven, and cook, stirring constantly, 3 to 4 minutes. Remove ham using a slotted spoon. Add garlic and next 3 ingredients to Dutch oven; stir to loosen particles from bottom. Stir in ham and chicken. Cover, reduce heat to low, and cook 15 minutes, stirring occasionally. Add chicken broth and bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer 20 minutes. Add tomatoes and next 3 ingredients and bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer 15 minutes. Add Pico de Gallo. Stir in shrimp and hot sauce; cook, covered, 10 more minutes or until liquid is absorbed and rice is tender.
In a Sauce Pan on LOW heat combine heavy whipping cream, white wine, butter, flour, oregano, parsley, 1 clove of garlic, cheese and some pepper. Whisk sauce gently while ingredients blend, then raise heat to Medium. Sauce will come to a boil, keep whisking every 4-6 minutes to prevent clumping. Once sauce has thickened, return heat to low, and let simmer. (Be careful NOT to burn sauce, since it is very delicate). While sauce is cooking, take olive oil, 1 clove of garlic, and zucchini. Cook in a saute pan on medium heat. You can add pepper and a 2 teaspoons of White Wine to taste if you like. Let zucchini cook on medium heat for 8-10 minutes, then drain in a strainer. Prepare your pasta of choice as indicated on bag, and drain. In a serving bowl, combine pasta, white wine sauce, and zucchini (mix GENTLY). Sprinkle a some Pecorino Romano cheese on top and serve.
Wash and dry the oxtails. Add the meat to a large bowl and season with salt and pepper, to taste. Toss the meat in the flour until lightly coated. Add the olive oil to a large Dutch oven over medium heat. Brown the oxtails on all sides, in batches, until well browned. Transfer the meat to a plate and pour off some of the drippings, if necessary. Add the onions, carrots, celery, thyme, and garlic to the pot and saute until the onions are tender and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomato paste and toast. Deglaze the pot with the bottle of red wine and stir up all the browned bits on the bottom of the pan. Stir in the beef broth, tomatoes with their juices and the bay leaves. Add the browned beef back into the pot along with any accumulated juices that may have collected on the plate. Bring the stew to a boil, then reduce the heat to a low simmer. Cover and cook until the beef is tender and falling off the bone, about 3 1/2 hours. Stir in the mushrooms and cook uncovered, for 30 minutes more. Taste for seasoning. Add salt and pepper, if needed, and stir in the red wine vinegar to brighten the flavor. Remove the meat from the pot and pull the meat off the bones, then add back to the pot. Discard the bones. Transfer the stew to a serving dish and serve hot over Buttered Noodles.
Place the apple, 3 tbsp of coriander, mint, yogurt, ricotta, chillies, scallions, salt, sugar, garlic, and ginger in a food processer and process for 1 minute. Scrape around the outside of the bowl and process for a few seconds more. Heat the oil in a wok or a large pan, pour the yogurt mixture and cook gently over low heat for about 2 minutes. Add the chicken pieces and stir well to blend everything together. Cook over a medium-low heat for 12-15 minutes or until the chicken is fully cooked. Sprinkle the raisins and remaining cilatro over the chicken. Plate and serve.
Melt the butter in medium skillet over medium heat. Add the green onions, regular onions, green pepper, celery, and garlic and cook until softened. Stir in salt, cumin, peppers, nutmeg, and bayleaves and cook 1 minute. Stir in ketchup and half and half and simmer 2 minutes. Cool and remove bay leaves. Heat oven to 350 degrees. Combine meat, eggs (lightly beaten), worcestershire, red pepper sauce in large bowl. Stir vegeable mixture into meat mixture unil well blended. Spoon mixture evenly into a 9 x 5 pan or freeform the mixture (I use the 9 x 5 pan as my mold and place on rimmed cookie sheet). Bake 70 minutes or until temperature of meat registers 160 degrees. Cool in pan 5 minutes (at least) and drain and unmold onto serving platter.
In a large saucepan,saute vegetables (except corn) and garlic for 5-7 minutes in olive oil. Add spaghetti sauce, tomato sauce,corn, sugar, basil, oregano and 1 cup water. If using meat,brown and add now. Bring to a boil, then turn down heat to low, cover and simmer for 1 to 1 1/2 hours. Stir occasionally, adding water if it gets too thick. Add salt and pepper to taste. When nearly done, cook pasta as directed on package, drain, and serve with sauce. You may add any other vegs. you like. Serve with garlic bread and a nice salad. Enjoy!
Dissolve yeast and 2 Tablespoons sugar in 1/4 cup warm water, set aside. Microwave 2 cups water, shortening and salt, until the shortening melts. Stir this mixture until it completely dissolves. Start adding flour about 2 cups to start to this mixture, just a little at a time so that it stays smooth and doesn't get lumpy. Then add yeast mixture, mix well. Continue adding flour and then turn out on floured surface and knead in remaining flour, until no longer tacky. Grease a large bowl or pan with vegetable oil. Put the bread in this bowl cover and let it rise. If you use a fast acting yeast it should take about 45 minutes. Turn out on the counter and fold in sides, put back in bowl and let rise again. After the second rising it is time to turn it out and make the rolls or bread and place it in a pan. Make sure the pan is well oiled with vegetable oil. Place them in the pan (pans) and let rise one last time and then bake them at 375°F oven until done, about 20 minutes or so.
Mix all ingredients together. Add a little extra of "this "or "that" as your taste buds cry out. This dip is perfect with sweet potato fries or wedges.
For the SHRIMP: Add seasoning to a pot of boiling water, this will foam up. Use only enough water to cover the shrimp, you will have to estimate here. You do not want to use way more water than necessary. Add shrimp and cook until they just turn pink 30-45 seconds. *This will likely take a bit longer depending on the size of your shrimp. It is important not to overcook the shrimp at this point. This is the timing the chef recommends but I boil longer and cool differently than she suggests, see next step for clarification. Transfer shrimp from water to a cookie sheet or flat plate and immediately place them in the refrigerator to completely cool. They will continue to cook a bit using this method because it is a slower cool down time. NOTE: I prefer to cook to desired doneness, DO NOT RINSE, scoop out of the hot water and put into a ziplock bag and submerge bag into a ice water bath to stop the cooking. Peel and devein shrimp. For the SAUCE: In a small sauce pan over medium heat, heat the oil. Add garlic, stir 1 minute. Add orange zest, stirring and orange juice. Heat through. Empty saucepan's content into a blender. Add all other sauce ingredients and puree until vey smooth. Season with salt & pepper. To Serve: Mix the cooked shrimp with half the sauce. Place shrimp in a glass, spoon more sauce over, then top with a little onion, avocado, popcorn and cilantro leaves.
In a blender mix milk, pudding and cream cheese. Divide pound cake into 3. Place 1/3 cake in bottom of trifle and sprinkle with a third of the buttershots, place one third of the canned cherries, 1/3 blueberries, 1/3 pudding and 1/3 cool whip repeat 2 more times. Chill till ready to serve.
In a large bowl combine flour, granulated sugar, baking powder, and salt. With a pastry blender cut in butter till mixture resembles coarse crumbs. In a small bowl combine the cream, beaten egg, and vanilla; mix well. Add this to the flour mixture and stir till just combined; do not overmix. Turn onto a lightly floured board and knead about 5-6 times. Roll out to about 1/2" thickness and cut with a 4" heart-sharped cookie cutter; lightly press trimmings together and reroll to cut more scones--you should have 12. Place 6 hearts on a greased baking sheet (the rerolled ones are best for the bottom). Top each one with 1 tablespoon of jam; moisten edge of dough with water from your finger and place a second heart on top. Press along edges to seal. Sprinkle tops lightly with granulated sugar and then with the red sugar crystals. Bake 400 degree oven for 15-18 minutes; don't let them get too brown. Serve in a basket with a pretty napkin.
Add tequila, margarita mix, and orange juice to glass mug. Stir. Add enough ice so the ice goes to the bottom of the mug. Stir until drink is thoroughly cold. Sprinkle salt on exposed ice cubes. Let sit for 3 minutes while salt starts to melt the ice.
Preheat oven to 350 degrees. Lightly oil a 13-by-9-inch baking dish. Beat eggs in a large mixing bowl. Stir in Monterey Jack, cottage cheese, butter, flour, baking powder, salt and chiles. Pour into baking dish, and bake for 35 minutes or until the eggs are set. Cool for 10 minutes. Serves 8 to 10 for brunch, 12 to 16 as an appetizer.
Grate tomato in a shallow bowl until you are no longer able to do so without skinning your knuckles. You should have what looks like fresh tomato sauce. (I usually eat the little nub of tomato that I couldn't grate with a pinch of salt while I am preparing the meal.). Toast slices of bread so that they are crunchy but not too dark or dried out. Put desired number of slices on a plate and pierce the entire surface of the open face of the toast with a fork. Lightly pour (or sprinkle, depending on what oil-container you have) olive oil over the open faces of the toast. Spoon and spread freshly grated tomato over the open faces of the toast. Sprinkle with salt and enjoy!
Remove wing tips and any loose skin and discard. Leave the remaining skin on if desired. Rinse wings in cold water, pat dry with paper towels and set aside. In a large zip-loc bag, combine flour, salt, cayenne pepper and paprika, shake well. Add chicken to the zip-loc bag, seal and toss to coat well. Refrigerate for 1 to 4 hours. "Chilling the chicken wings is important to achieve nice, crispy wings.". In a mixing bowl add Panko bread crumbs. In another bowl, whisk together eggs and milk until frothy. Remove chicken from the refrigerator and shake off any excess flour coating. Dip coated chicken in the egg mixture, then roll in the Panko bread crumbs until well coated. In a heavy bottom 12 inch frying pan or skillet, add oil and heat to 375°F. Place chicken in the pan with the main meat side up and fry for 6 minutes. Turn the chicken over and continue to fry for another 6 minutes. The wings should be nicely browned. Test for doneness by making a cut into the thick portion of the wing to make sure there is no pink showing. Remove chicken from the frying pan onto paper towels to absorb any excess oil, and immediately place in a large bowl. In a small saucepan, add butter, Sriracha hot chili sauce, black pepper, granulated garlic powder and heat just to boil, stirring constantly. Pour the hot sauce over the chicken wings and toss to coat well. Serve immediately or while they are still hot. You may also freeze the chicken after it is cooked and then reheated in a preheated 400 F oven for 10 minutes. NOTE: You may also use the following choices of hot sauces. 1 tablespoon of Red Hot Sauce - wings will be medium hot. 2 tablespoons of Sriracha Hot Chili Sauce - wings will be hot. 2 teaspoons of Sambal Oelek - wings will be very hot.
Cut slit down back of shrimp 1-inch long and about 1/2-inch deep. Set aside. Put onion,watercress and garlic in bowl. Add crackers, butter, lemon juice, and steak sauce. Place stuffing into slit on shrimp and wrap tightly with bacon strip. Place in baking pan. Bake at 350 degrees F. until bacon is browned, about 8 to 10 minutes on each side. Serve as appetizer with spicy cocktail sauce and lemon wedges or as a main dish.
Mix all ingredients for the dressing together thoroughly and refrigerate for about an hour. Make tortellini according to package directions, rinse in cold water until completely cooled then drain. Add peppers, onions and olives to tortellini and toss. Pour dressing over above mixture an mix well. Add crumbled feta cheese right before you serve.
Put chopped tomatoes, lemon juice and vinegar in blender and blend at high speed. Add other ingredients, blending again at medium speed. Chill overnight before serving.
mix cheese, onion, Worcestershire, garlic together. Mix in shrimp. Form a ball. refrigerate just prior to serving top with cocktail sauce. serve with chips or crackers.
Brown the ground beef. Drain and season with the taco seasoning and add the taco sauce to make a sort of spaghetti sauce. While you are cooking the meat cook up the spaghetti noodles. Once the meat and sauce is done mix in the drained noodles. Heat the shells per the package directions. Place desired portion of spaghetti in the taco shells and top with salsa and shredded cheese.
Heat butter in skillet and saute onion until tender. Drain spinach well in a sieve and press with a spoon to remove all the liquid. Combine spinach, onions, ricotta, parmesan cheese, eggs and seasonings and mix well. Pour into pie shell and bake at 375 degrees for 45 minutes.
In a saucepan, heat half and half with the coconut milk over medium heat, until steaming. In a large bowl,whisk 1/2 cup sugar with the cornstarch; whisk in the eggs until blended. Gradually mix in hot milk mixture into the egg mixture to thin, in a steady stream. Return the mixture to saucepan; cook, over medium heat, whisking constantly, for about 10 minutes, or until thickened to pudding consistency. Transfer to a bowl; stir in coconut extract (if using) and vanilla then mix in 1 cup coconut. Place plastic wrap directly on surface of pudding mixture; refrigerate until cool. In a bowl, whip whipping cream with 1/4 cup of the remaining sugar to soft peaks. Set 1-1/2 cups of the whipped cream aside to use for topping. Fold the remaining whipped cream into the cooled filling; spread into pie shell. Using a piping bag, or with a spoon, garnish top with reserved whipping cream. Sprinkle with 2 tablespoons toasted coconut. Refrigerate for 1 hour, or until set or for up to 1 day.
Beat milk, sour cream & pudding mix until smooth (don't forget to add banana extract if you are using vanilla pudding). Place 1/3 layer of the banana slices in square baking dish or pie plate. Top with half of the pudding mixture. Repeat layers. Arrange the remaining bananas on top. Cover with whipped topping. Chill for 2 hours or so.