HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash and dry the baking potatoes. Coat the outside of the potato with the vegetable oil. You don't want it dripping. Place the baking potatoes onto a baking sheet and bake at 400° for 1 hour 15 minutes or until the potato gives to a slight squeeze. Carefully slice the potatoes in half lengthwise. Let sit about 10 minutes. Melt the butter and place in in the bottom of a heavy mixing bowl. Carefully using a spoon scoop out the inside of the potato and place it in the mixing bowl with the butter. Leave the shells on the baking sheet. Mash the potatoes up. Add the sour cream, cheese, salt, pepper, and granulated onion. Mix together till thoroughly blended. Put the potato mixture back into the shells. Top each half with 1 Tablespoon of bacon bits. Place cookie sheet of potatoes in freezer. After they are frozen put the twice baked potatoes in freezer bags or containers. To eat them just pop them in the microwave for a few minutes. Can also be popped into the oven at 375 till just starts to get slightly browned on top. You want them just hot enough to melt the cheddar cheese. Cooking them to long will dry them out. Makes a great lunch or a side dish with dinner.
In a large skillet, brown ground beef, celery and onion. Drain the fat, who needs it?. Stir in remaining ingredients, simmer covered, 15-20 minutes, stirring occasionally. If Joes appear too'loose', leave cover off and let moisture evaporate. Cook until it's the consistency you like for serving on toasted buns, with french fries and cole slaw.
Mash together garlic and chiles using a mortar and pestle or the flat side of a large knife. Heat oil in a wok or large skillet over medium-high heat. Add garlic mixture. Cook, stirring constantly, until garlic is just golden, about 20 seconds. Add chicken; cook, stirring often, until chicken is cooked through, about 4 minutes. Stir in fish sauce, soy sauce, sugar, and pepper. Add basil; cook, stirring constantly, 1 minute. Season with more pepper, if desired. Serve over rice. Garnish with basil.
Heat oven to 325°F. Place turkey, skin side up, on rack in large shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of meat and does not touch bone. Roast uncovered 1 hour. Mix butter, wine, thyme, salt, paprika and garlic. Brush turkey with half of the butter mixture. Roast 30 minutes; brush with remaining butter mixture. Roast about 1 hour longer or until thermometer reads 180°F and juice of turkey is no longer pink when center is cut. Remove turkey from oven and let stand 15 minutes for easier carving. Meanwhile, pour pan drippings into measuring cup; skim fat from drippings. Add enough water to drippings to measure 2 cups. Heat drippings to boiling in 1-quart saucepan. Mix cornstarch and 2 tablespoons cold water; stir into drippings. Boil and stir 1 minute. Serve with turkey.
Combine flour, one cup butter and cream; mix well. Chill for one hour. Roll out dough to 1/8-inch thick; cut out cookies with a 1-1/2 inch round cookie cutter. Carefully dip both sides of cookies into sugar; place on a parchment paper-lined baking sheet. Pierce cookies lightly across top with a fork. Bake at 375 degrees for 7 to 9 minutes. Cool completely. Beat remaining butter for 30 seconds; gradually beat in powdered sugar, vanilla and food coloring. Sandwich cookies in pairs with frosting.
Combine first 6 ingredients in a bowl. Beat 10(yes 10) minutes. Grease and flour or spray a Bundt pan. Topping:. Combine all ingredients in a small bowl with a spoon. Place 1/2 batter in the pan. Top with half of topping ingredients. Swirl topping through batter with a knife. Repeat with remaining ingredients. Bake at 350 for 50 to 60 minutes, or until golden brown and pulling away from the sides of the pan. Cool in pan for 10 minutes, then invert on a cake plate.
Make two weeks prior to serving. Preheat oven to 250 degrees F. Grease and flour 10 inch bundt pan or tubed pan with removable bottom. Combine cherries, pineapple and dates in large bowl. Sprinkle with flour; toss to coat well. Add pecans and coconut; toss to mix. Add milk and mix well. Spoon into prepared pan, smooth out top. Bake for 1-1/2 hours. Cool in pan on rack. Remove from pan and wrap tightly in foil or place in an air-tight container. Refrigerate for at least 2 weeks to mellow flavors. Keep in an air-tight container in the refrigerator for up to a month.
With food grinder using coarse blade, grind together beets, apples, onions and green pepper. In 4 quart stainless steel or enamel Dutch oven over medium heat, bring ground mixture, brown sugar and remaining ingredients to a boil, stirring often. Simmer, uncovered, 30 minutes or until thick, stirring frequently. Immediately ladle simmering mixture into 8 clean, hot 1/2 pint jars, leaving 1/4 inch space at top. Wipe rims of jars with damp cloth. Cover with lids and seal according to jar manufacturer's directions. Process in boiling water bath 15 minutes from time water in canner returns to a boil. Remove jars. Cool on racks 12 to 24 hours. Check jars for airtight seal. Makes 8 half pints. Farm Journal's Best Ever Vegetable Recipes.
Combine all ingredients. Simmer and reduce until there is only 1 cup of liquid remaining. Chill.
To make the Salad: Have all ingredients chilled. Break the lettuce into a serving bowl. Add other ingredients except cheese. Toss lightly with Avocado Dressing. Top with grated cheese. To make the Avocado Dressing: Put all ingredients in the blender and blend well.
Mix all ingredients together. Spread over coffee cake dough #40265 after it has risen. Bake as directed in coffee cake recipe.
-Cut cauliflower into florets. Toss with vegetable oil, sesame seeds, sesame oil, salt and pepper. -Spread on greased large rimmed baking sheet;roast in 400F oven stirring once until tender and browned, about 45 minutes. -Sprinkle with onion, toss and bake until slightly wilted about 5 minutes.
Mix flour and baking powder together. Beat eggs, sugar and milk together. Add flour mixture to egg mixture. Add rinds and juices. Fold in apples, raisins and pecans. Heat oil in fry daddy or deep fryer. Drop batter by Tablespoonfuls into hot oil. Fry until golden brown. Drain on paper towels until cooled. Sprinkle with powdered sugar or make a glaze of powered sugar and milk and drizzle over cooled balls.
Melt margarine in saucepan; add flour. Whisk in tomato sauce and then water (1-1 1/2 cups depending on how thick or thin you want it). Add chili powder and garlic powder to sauce. Simmer for 15 minutes to blend flavors.
Preheat oven to 350 degrees. Roll cookie dough into 1 inch balls. Bake 10-12 minutes. Press candy into the center of each cookie. Allow to cool at room temperature. May need to refrigerate to get the candies to harden.
Place a rack in the center of the oven and preheat to 350°F Line a baking sheet with a silicone baking mat or parchment paper (see last step for stovetop instructions). Using a very sturdy knife, cut a cap out of the top of the pumpkin (like a Halloween jack-o'-lantern) by working your knife around the top in a circle at a 45 degree angle. Cut out a large enough cap to make it easy to work inside the pumpkin. Remove the seeds and strings from the cap and from inside the pumpkin. Season the inside of the pumpkin generously with salt and pepper and put it on the baking sheet. In a large bowl, toss the bread, cheese, garlic, bacon and herbs together. Season with salt and pepper to taste and pack the mixture into the pumpkin. The pumpkin should be well filled (you might have a little too much filling or you might need to add to it). In a small bowl, stir the cream and the nutmeg together, seasoning the mixture with salt and pepper, then pour it into the pumpkin (again, you might have too much or too little--the ingredients should not swim in cream but they should be nicely moistened). Put the cap in place and bake the pumpkin for 90 minutes. Remove the cap and return to the oven for another 20 to 30 minutes, until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. Remove the pumpkin very carefully (it will be heavy, hot and wobbly) and place it on the table or transfer it to a platter. To serve, either spoon out portions of the filling and pumpkin meat, or dig into the pumpkin meat with a large spoon and mix it into the filling before spooning out portions. You may also cook the pumpkin in a large Dutch oven and bring it directly to the table for serving.
Soak mixed fruit in the iced coffee milk over night.Preheat oven to 180degrees or 160degrees in fan forced. Grease a large round cake pan. Then add the flour and put in greased pan. Cook in the oven for one hour. Cook in tin.
Put the smoked turkey leg in a six-quart pot. Oval pots are great, as turkey legs can be pretty long! Add the split peas and the 2 quarts of water. Bring to a boil, reduce to simmer. After a while, there will be foam on top of the water. Skim it all off and discard. Add the diced onion, carrot, sliced garlic, celery seed, salt and bay leaf. Simmer for one hour, mostly covered. Remove the bay leaf. Remove the turkey leg and allow it to cool enough to handle while you simmer the soup for another fifteen minutes. Remove skin, bones and tendon from turkey leg and dice the meat into bite sized pieces. Add meat back to soup. Add milk and half and half and heat to serving temperature. Serve in big bowls topped with freshly ground pepper.
Preheat oven to 350 degrees. Butter a baking pan and spread the walnuts. Bake for 5 minutes, stirring once, until lightly browned and fragrant. Set aside. In medium saucepan, combine the sugar, water, cinnamon, and salt. Over medium heat, boil without stirring until the mixture reads 238 degrees F (soft ball stage) on a candy thermometer. The sugar syrup is very hot, so take caution. Remove from the heat and stir in the lavender, rosemary, and walnuts. Work quickly and stir gently until all of the nuts are coated. Transfer the nuts to the buttered baking sheet and spread them in an even layer, separating them with two buttered forks. Cool. Stir in an airtight container at room temperature or in a heavy plastic bag in the freezer. *By crushing the lavender with a mortar and pestle instead of a spice grinder, you can release the essential oils and still keep the buds partially intact. This gives the nuts more visual appeal, because you can see the bits of lavender florets in the sugar coating.
Cook bacon in large skillet over medium-high heat until crisp, 8-10 minutes. Remove bacon and drain on paper towels, reserving 2 tablespoons drippings. Crumble bacon and set aside. Stir together reserved bacon drippings, potatoes, next 5 ingredients, and 2 cups cheddar cheese in a large microwave safe bowl. MIcrowave on HIGH 4 minutes. Stir in sour cream and chiles until well blended. Spoon potato mixture into a lightly greased 13X9" baking dish. Sprinkle evenly with bacon and remaining 1 cup cheddar cheese. Arrange pork evenly over cheese. Drizzle barbecue sauce evenly over pork. Bake at 350 degrees for 45 minutes., Let stand 10 minutes before serving. Garnish with chopped parsley.
Mix cheese, green pepper, Worcestershire, mustard, mayonnaise, onion and pepper. Place sliced tomatoes on toasted bread and divide cheese mixture evenly among them. Gently press cheese mixture onto tomatoes with the back of a spoon until tomatoes are completely covered. Broil until bubbling and golden brown.
Cook and drain rice. Saute onion in butter. Mix with rice, almonds, salt and herbs. Salt and pepper hens and stuff with rice mixture. Put a strip of bacon over each hen. Cook, uncovered, for 1 1/2 to 2 hours at 325, basting occasionally with drippings.
Heat the oven to 275. Spread almonds on baking sheet and toast, stirring once, until lightly golden brown, 8-10 minutes. Transfer almonds to a cutting board to cool. Roughly chop and set aside. Meanwhile, in a small saucepan, combine evaporated milk and fat free milk wand heat over medium-low heat until scalded but not boiling. Remove from heat and set aside. In a large bowl, whisk together egg substitute, sugar substitute and almond and vanilla extracts. Whisk in 1/2 cup of heated milk mixture, then whisk in remaining milk mixture. Divide flan into 4 6 ounce custard cups. Place cups in a baking pan and add enough hot water to come halfway up the cups. Bake until flan sets, about 25 minutes. Remove from oven, cool in pan, then chill in refrigerator 4 hours or overnight. Half an hour before serving, remove flans from refrigerator. Just before serving, run a knife along edge of cups, and invert flans onto individual plates. Drizzle each with 1 T syrup and sprinkle evenly with almonds.
melt margerine in a 9x13 baking pan while preheating oven to 400 degrees. whisk eggs and egg whites, mix in flour, milk and salt. Pour batter in pan with melted butter. Bake for 20 minutes.
FOR THE CAKE: Adjust oven rack to middle position; heat oven to 350°F; grease two 9-inch-round by 2-inch-high cake pans with softened butter; dust pans with flour and knock out excess. Combine chocolate, cocoa powder, and hot water in medium heatproof bowl; set bowl over saucepan containing 1 inch of simmering water and stir with rubber spatula until chocolate is melted, about 2 minutes. Add 1/2 cup sugar to chocolate mixture and stir until thick and glossy, 1 to 2 minutes. Remove bowl from heat and set aside to cool. Whisk flour, baking soda, and salt in medium bowl. Combine buttermilk and vanilla in small bowl. In bowl of standing mixer fitted with whisk attachment, whisk eggs and yolks on medium-low speed until combined, about 10 seconds. Add remaining 1 1/4 cups sugar, increase speed to high, and whisk until fluffy and lightened in color, 2 to 3 minutes. Replace whisk with paddle attachment. Add cooled chocolate mixture to egg/sugar mixture and mix on medium speed until thoroughly incorporated, 30 to 45 seconds, pausing to scrape down sides of bowl with rubber spatula as needed. Add softened butter one tablespoon at a time, mixing about ten seconds after each addition. Add about one-third of flour mixture followed by half of buttermilk mixture, mixing until incorporated after each addition (about 15 seconds). Repeat using half of remaining flour mixture and all of remaining buttermilk mixture (batter may appear separated). Scrape down sides of bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Divide batter evenly between prepared cake pans; smooth batter to edges of pan with spatula. Bake cakes until toothpick inserted into center comes out with a few crumbs attached, 25 to 30 minutes. Cool cakes in pans 15 minutes, then invert onto wire rack. Cool cakes to room temperature before frosting, 45 to 60 minutes. TO MAKE FROSTING: Melt chocolate in heatproof bowl set over saucepan containing 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and set aside. Meanwhile, heat butter in small saucepan over medium-low heat until melted. Increase heat to medium; add sugar, corn syrup, vanilla, and salt and stir with heatproof rubber spatula until sugar is dissolved, 4 to 5 minutes. Add melted chocolate, butter mixture, and cream to clean bowl of standing mixer and stir thoroughly to combine. Place mixer bowl over ice bath and stir mixture constantly with rubber spatula until frosting is thick and just beginning to harden against sides of bowl, 1 to 2 minutes (frosting should be 70 degrees). Place bowl on standing mixer fitted with paddle attachment and beat on medium-high speed until frosting is light and fluffy, 1 to 2 minutes. Stir with rubber spatula until completely smooth. TO FROST CAKE: Place one cake layer on serving platter or cardboard round. Spread 1 1/2 cups frosting evenly across top of cake with spatula. Place second cake layer on top, then spread remaining frosting evenly over top and sides of cake. Cut into slices and serve.
Cook macaroni about 3 minute less than the package directions. While the macaroni is cooking:. Grate about 2 ounce each of colby, monterey jack and half of the cheddar. Cut rest of the blocks into medium cubes. Slice the Velveeta. Set aside 1/2 cup of grated cheese to mix with bread crumbs. Drain macaroni. Put butter, milk, grated cheese, celery salt, onion powder, salt, pepper, vegetable seasoning, cheese sauce in can and sliced Velveeta in a large saucepan. Heat on low heat until cheeses are creamy. Put hot macaroni in large bowl. Add sauce, mix well. Add beaten eggs and mix well. Add cheese cubes. The cheese cubes will not melt completely. Add more milk if needed. Mix thorougly. Adjust seasoning if necessary. Pour into large baking dish. Mix remaining grated cheese and 1/3 cup bread crumbs together. Sprinkle on top of mac and cheese. Drizzle 2 tablespoons melted butter on top of grated cheese and bread crumbs. Bake at 350 for 35 to 45 minutes. Put under broiler to lightly brown the bread crumbs on top. Let set 15 minutes before serving. If you like it cheezy, this is for you. ENJOY!
Cut the cauliflower into medium florets. Add to a pot of salted, boiling water and let simmer for 10 minutes until very soft. Drain and tip into the jug of a blender. Meanwhile heat the olive oil in a medium skillet over a medium-low heat. Add the onion and cook until softened and slightly golden - about 15 minutes. Add the garlic and stir for 1 minute then from from the heat. Tip into the jug of the blender along with the vegan cream cheese, vegetable broth, salt, soy sauce, apple cider vinegar, nutritional yeast and a generous pinch of black pepper. Blitz until silky smooth. Cook the pasta in a large pot of boiling water according to the directions on the packet. Drain and return to the pot. Pour in the cauliflower sauce and stir together. Taste and add more salt and pepper if needed. Divide between bowls and serve with a drizzle of olive oil on top.
Bring a large pan of water to boil. Wash the bok choy and remove any tough stems. Chop the bok choy into 3 equal portions. Add the bok choy to the pan of boiling water. Cover for 1 to 2 minutes or until just tender but still crisp. Use tongs to remove the bok choy from the pan, drain well and place on a heated serving platter. Heat the peanut oil in s small pan and cook the garlic briefly. Add the oyster sauce, sugar, water and sesame oil and bring to a boil. Pour over the bok choy and toss to coat. Serve immediately.
preheat oven to 350 degrees. Grease a 9" x 13" pan. Sift flour, baking powder and salt together, set aside. Mix brown sugar and butter, add eggs one at a time. Add the flour mixture, nuts, and chocolate chips. Spread in the pan. Bake 25 to 30 minutes.
Heat oven to 350°F. Combine chocolate cake mix, butter and 1 egg. Once mixed through add the chocolate chips and toasted almonds. It will resemble cookie dough. Line 12x 8x baking dish with dough. Bake for 8 minutes or until set, but not dark brown. Cream together the cream cheese, powdered sugar, 1 egg and vanilla. Pour cream cheese mixture over set crust and spread out evenly, but leaving a little room on the edges. Bake for 35 minutes or until cream cheese mixture is set. Let cool completely and pour your pie filling over the top. Spread the filling over evenly and cut bars.
Preheat oven to 375°F Sprinkle pork with salt and pepper. Rub 3 teaspoons cumin over pork. Place in roasting pan. Roast pork until meat thermometer inserted into center registers 150°F, about 50 minutes. Meanwhile, melt 2 tablespoons butter in large skillet over medium-high heat. Add mushrooms, 1/2 cup shallots, garlic and 1 tablespoon jalapeno; saute until mushrooms are very tender and beginning to brown, about 15 minutes. Remove from heat. Add oregano or the Italian Seasoning and 1 teaspoon cumin. Season with salt and pepper. Set aside. Transfer pork to platter. Tent with foil. Add broth to roasting pan; scrape up any browned bits. Transfer to heavy medium saucepan. Add flour to wine in a jar and shake briskly. Add wine mixture, 1 tablespoon butter, 1 tablespoon shallots and 1 teaspoon jalapeno into broth; bring to a boil, whisking until smooth. Stir in mushroom mixture and any accumulated juices from pork on platter. Boil until mixture thickens to sauce consistency, stirring occasionally, about 5 minutes. Season with salt and pepper. Slice pork. Serve pork with sauce. And enjoy!
Cook chicken and allow to cool. Dice and set aside or use canned chicken and drain. Mix the soup, sour cream and milk in a mixing bowl with the seasonings listed. Put on stovetop on medium-low and add chicken. Stir occasionally until slightly bubbly. Add the cheese and cook until melted, stirring occasionally. Set temperature to simmer until noodles or rice are done. Put frozen broccoli in a microwave safe dish and cook, covered until thawed, (usually about 3-5 minutes, depending on microwaves). Drain, if needed, and pour and stir into chicken mixture. (One thing I have done is, I line a glass bowl or dish with about 4 paper towels, and pour the frozen broccoli on the towels. I then cover the dish, and nuke for about 4-6 minutes. When it's done, the broccoli doesn't need draining because the towels absorbed all the liquid from the frozen broccoli). Prepare egg noodles or rice as directed on packaging. Serve creamy, cheesy mixture over noodles or rice. I imagine you could serve it over stuffing as well, although I have yet to try it that way. Serve with a salad. Enjoy!
Broil baguette slices for 3 minutes. Melt the butter in a small skillet over medium-high heat. Add chopped tomato and saute for 2 minutes. Stir in chopped parsley. Serve over toasted baguette slices.
Melt butter in a medium size saucepan over medium heat. Fry spring onions and garlic for one minute, stirring often. Reduce heat to low and add mushrooms, chili flakes and paprika and cook for one minute, stirring often. Add sherry, red wine, water and sun-dried tomatoes. Simmer for ten minutes, stirring occasionally until of a good consistency. Serve either on or to side of toast with yoghurt spooned over the top.
Equipment: 9-inch Pie plate. Pie server. Bday candles. Directions: Spray a 9-inch pie plate with nonstick cooking spray. Place Rice Krispies and 1/3 cup sprinkles in a large bowl. In a medium saucepan over medium heat, melt butter. Stir in marshmallows until smooth and completely melted. Pour over rice krispie and stir to coat completely. Use your hands or the bottom of a measuring cup to press mixture into prepared pie plate making a pie crust for the cake. Set aside to cool and harden. Remove ice cream from freezer and let soften enough that it's spreadable. Place in a large bowl and fold in 1/3 cup sprinkles. Place in pie crust and smooth to make even. Freeze pie until ice cream hardens completely, 30 minutes to 1 hour. Place candy melts in a microwave proof bowl and melt, stirring until smooth. Drizzle over the cake in a cross pattern and top with remaining sprinkles.
Steam the cauliflower until just slightly underdone. While the cauliflower is cooking, mix the mayonnaise and mustard together. When the cauliflower is done, transfer it to a microwave-safe dish and spread the mustard-mayonnaise over it. Cover with cheese. Microwave for 2-3 minutes, until the cheese melts. Or, if whatever else you're cooking isn't done yet, you can just cover the cauliflower and lets its heat melt the cheese until you're ready to serve.
Place all ingredients in a food processor or blender. Blend until creamy and garlic is shredded, about 60 seconds. Keeps well in the refrigerator.
Finely shred the greens, discarding tough stems. Place in a saucepan with the water. Bring to boil and cook, stirring occasionally, just until greens are crunchy-tender (don't overcook). Drain greens, reserving liquid. Return greens to medium heat; add tomato and onions. Heat through, stirring frequently. Thin peanut butter with 3/4 cup of the reserved cooking liquid, then add to vegetables. Heat, stirring constantly, until greens have a creamy consistency, adding more reserved liquid if mixture seems too thick. Taste; add salt if needed. Serves 4.