HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fill a 12 quart kettle half full with hot water. Add 1 tbsp of Kosher Salt and beans. Soak for 1-2 hours. Do not throw out soaking water. Brings beans to a boil, turn heat to low and add chicken stock, salt pork, bacon. Add more water if necessary. Cook on low for 1/2 hour covered. Add the rest of the ingredients, cover and cook till beans are tender. Approximately 2-3 hours. If you like your beans a little spicer, add more red pepper flakes and serrano pepper. Stir the beans occasionally to keep them from sticking.
For the topping: Tear the bread into quarters and put it in a food processor until the mixture resembles course breadcrumbs, not fine. Transfer to a bowl and stir in the Parmesan, salt and pepper. Set this aside for now. For the Pasta and Cheese: Pre-heat your oven to 500°F Combine the four cheeses in a large bowl and set aside. Meanwhile bring 4 quarts of water to a boil in a large stockpot. When boiling, add the pasta and 1 T of salt. Stir immediately to separate the pasta. Bring back to the boil. (Cook only until al dente - 2 minutes less than package directions). While the pasta is cooking, melt the butter in a small-ish saucepan over medium-low heat. When the butter is melted and bubbling, stir in the flour and continue stirring the butter and flour mixture until no lumps remain. Gradually whisk in the cream. Raise the heat to medium and bring to a slow boil, stirring occasionally. Reduce the heat to medium low and simmer a minute or two more. Stir in the 1/4 tsp salt and the pepper and cover the cream sauce, and set aside. When pasta is al dente, drain. Add the pasta to the cheese bowl and pour over the cream mixture. (At this point, I would add the drained tomatoes). Cover with foil and let stand for 3 minutes. Uncover the bowl and stir very well with a rubber spatula to make sure the cheeses are mixed thoroughly and well combined. Transfer tot a 9x13" baking dish. Sprinkle with the breadcrumb topping, and press down lightly on the crumb mixture. Bake in the 500F oven for about 7 minutes.
Defrost (if needed), peel and devein shrimp, set aside on paper towels. Pour olive oil in a large preheated non-stick skillet on medium-high heat. Add garlic, shallot, onion, bell pepper, bay leaf, peas, Guajillo chili, allspice, salt, black pepper, and red pepper flakes. Cook until onions and bell pepper just begin to brown. Add shrimp. Stir and cook only until they are pinkish and opaque. Remove from heat and stir in saffron and cayenne pepper to taste. Note: Guajillo are medium-hot chilies; the cayenne pepper adds heat so add as much or a little as you like. Taste and add more salt if needed. Garnish with cilantro and green onions. Serve over steamed long grain or jasmine rice.
Preheat oven to 350 degrees. TO PREPARE QUINOA: Rinse quinoa until water runs clear. In a small saucepan, combine the quinoa, water and salt. Bring to a boil over high heat. Reduce heat to low, cover, and cook for 18-20 minutes or until white ring is visible around the individual quinoa grains. TO PREPARE BROCCOLI: Heat a large pot of water on the stove. Cut broccoli into small florets. Blanch or steam broccoli to soften it slightly but not completely cook (it will finish cooking in the casserole), around 3-4 minutes. Rinse with cold water and cool. Set aside. TO ASSEMBLE: In a large bowl, stir the mushroom soup, yogurt or sour cream, milk, cheese and pepper until well combined. Stir in the broccoli, chicken, and cooked quinoa. Spoon mixture into a prepared baking dish. Top with a light sprinkling of Parmesan cheeses and bake for 35-40 minutes or until bubbly on the edges.
Preheat the oven to 375 degrees F. Line 18 muffin cups with paper liners. Sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl. Make a well in the center of the mixture and add the milk, eggs, and melted butter. Stir quickly just to combine. Add the cranberries, figs, hazelnuts, and both sugars and stir just to distribute the fruits, nuts, and sugar evenly throughout the batter. Spoon the batter into the paper liners, filling each one to the top. Bake for 20 to 25 minutes, until browned on the top and a toothpick inserted in the center of the muffins comes out clean.
Preheat oven to 375-degrees F. Clean and chop all vegetables to bite size pieces. In a large skillet over medium heat saute the onions in half of the olive oil or butter until translucent. Stir in mushrooms and saute for 3-5 minutes longer, season with salt and pepper. Set aside. In a seperate skillet saute the zucchini and asparagus in the remaining oil or butter (1 tablespoon). Cook until tender. When vegetables have cooled squeeze out all excess moisture. In a mixing bowl beat eggs, nutmeg, salt and pepper and half and half together. In a partially baked 9-inch pie crust or crust fitted in a quiche pan, spread onion/mushroom mixture on bottom of crust, then add asparagus/zucchini mixture and then the goat cheese. Finally pour in the egg mixture. Bake for 25-35 minutes or until cooked and top is set. Place quiche under broiler very briefly to brown.
preheat oven to 425. combine first 6 ingredients in a saucepan stir in pear slices. bring to a boil on medium heat and boil for 1 minute. add butter and pour into pie shell. for topping combine flour, brown sugar, and ginger in a bowl. cut in butter until mixture becomes crumbly. stir in pecans and sprinkle over pears. bake for 20-25 minutes until topping is golden brown.
Mush the top ingredients together in a big bowl; Adding extra breadcrumbs till the texture is workable. Roll into balls and flatten into patties. Press the patties into the extra breadcrumbs. Spray tops with Pam, flip and spray bottoms. Cook in large skillet over medium-high heat until nice and brown and firm to the touch. You can use the same technique with Tuna. I like that to have an italian flavor, so I take out the wasabi and soy and add basil and oregano and shredded mozzarella. They are great with pasta sauce.
Note: Tie the sprigs together with a white thread that will hold up. THIS with your clove is the bouquest garni. Cheese cloth will also do. They do not remain in the pie. Cook the pork with the onion and carrot for about 8 minutes over a gentle flame. Stir in the stock and cook until carrots are nearly done. Add the potatoes, clam juice, bouquet garni, and clove. When potatoes are nearly done add the clams and cook gently for 10 more minutes. Mix the water and the flour until smooth [God invented blenders for a reason dear.] then salt and pepper. Gradually stir the flour mix into the pie filling and cook for 5 more minutes. Stir occasionally. Toss the gari and the clove. Taste for seasoning and adjust. Stir in the peas [well drained btw]. Place in a casserole dish. Cover with your favorite biscuit dough. Slit to allow steam to escape. Bake at 400F or until brown about 20 to 30 minutes. Serve immediately.
Mix everything together in your mixer until you get a nice really smooth dough. This can take a while. In my case it took about 15 minutes, scraping down the dough every few minutes from the dough hook in the mixer. After it's mixed, place the dough in a lightly oiled bowl, turn to coat (so it won't dry out) then let it rise in a draft-free place until doubled. This might take as much as 2 hours since the large amount of butter will slow the rise. WAIT! After rising, de-gas the dough, cut it into about 12 equal pieces, press them fairly flat then add some chocolate chips. Roll the dough into a round shape and place on parchment paper to rise, covered for about 45 minutes. If you want, you can instead place the filled dough balls in a lightly greased muffin tin to maintain the round shape. They do come out much prettier that way! Let the dough rise in the tin until they overflow the tops a little to make the traditional 'mushroom' top. Pre-heat the oven to 365 F (185 C). Just before placing in the oven, brush gently with a wash of egg white and water. Sprinkle with sesame seed if you want. I think it make them tastier but it's just a matter of taste. Bake for 10 minutes, turn them 180 degrees for even baking, them bake another 10 minutes.
Melt butter, remove sausage from casings leave in chunks brown well then add garlic and vermount cook until sausage is no longer pink. add cream simmer 5 minutes salt and pepper to taste, cayenne if using. add cheese until melted, sprinkle with parsley, serve over pasta of choice.
Prepare an egg wash by mixing 1 egg with 2 tablespoons of water. Set aside. Take 1 uncooked tortilla and add approximately 1/4 cup of the shredded cheese (more if you want it to be cheesier). Fold tortilla in half. Apply egg wash to the inside edge of the quesadilla. Use your thumb to squeeze the quesadilla shut along the edges. Heat oil in a skillet over medium heat. The oil should be approximately 1/2 inch deep in the skillet. Once the oil is hot carefully place the quesadilla into the oil. It should begin to lightly bubble as soon as it's place inside the oil. If it doesn't, the oil probably isn't hot enough. After 20-30 seconds flip the quesadilla over. The cooked side should be a golden brown. After 20-30 seconds remove the quesadilla and place on a plate with 2-3 paper towels to absorb any excess oil. Serve hot. Can be cut into halves or quarters if serving as appetizers.
Place all ingredients except shredded coconut and carob chips in blender or food processor. Puree, scraping sides occasionally, until uniform. If you used frozen bananas, pour the mixture directly into the frozen cannister of a 1-quart ice cream maker and freeze according to the manufacturer's directions. If you used room-temperature bananas, chill the mixture in your refrigerator for at least a few hours before pouring into the frozen cannister. If you don't have an ice cream maker, you can freeze the mixture and then puree it again in your food processor, but it won't be as creamy. If using shredded coconut and/or carob/chocolate chips, add them to the ice cream maker in the last 5-10 minutes. Enjoy, and store leftovers in the freezer.
Combine all ingredients except cornstarch. Place cornstarch in a separate bowl and slowly whisk in everything else until desired consistency. When your stir-fried vegetables are done, pour the sauce in and stir from the bottom, keeping the wok or pan at a higher heat. In a few minutes the sauce will thicken.
Rinse liver in cool water. Fill a large pot with water and bring to a boil. Add liver and garlic to boiling water. Simmer for 1/2 to 3/4 hours until well done. Allow liver to cool. (Discard garlic). Cut liver into 1/2 inch cubes. Spread on a foil lined cookie sheet. Bake at 250 F for a minimum of 2 hours. Liver is done when dry to touch and has shrunk to approximately 1/4 inch cubes.
Break open the limes and remove the seeds from inside. Powder the lime pieces in a dry grinder. Heat oil in a skillet. Toss in the onions and stir-fry until transparent. Add lamb and stir-cook until the lamb is well browned. Add powdered lime, warm water (just enough to cover lamb) and the stock cube. Cook until the lamb is well cooked and the gravy is thick. Remove from heat. Garnish with pepper, mint leaves and parsley. Serve hot with rice or parathas!
In a heavy saucepan mix the blueberries, sugar, lemon juice, cinnamon, nutmeg and salt; bring to a boil stirring frequently. Mix the cornstarch with cold water (adding in just enough water to create a thick paste). Pour over the berries whisking vigorously. Cook stirring until thick and smooth; cool slightly. At this point you may freeze the filling or continue with pie recipe. Pour into unbaked 9-inch pie shell. Place the top crust over and seal/ flute edges as desired. Make 2-3 small slits on the top of crust. If desired you may brush with cream then sprinkle sugar over top. Place the pie on a baking sheet. Set oven to 400°F (oven rack set to lowest position). Bake for 10 minutes then reduce to 350°F and continue to bake for about 30 minutes longer or until the crust is golden brown and the filling is bubbly.
Preheat oven to 425°F. Place pita rounds on cookie sheet in single layer (use 2 if need be). Mix tomato sauce with 1-2 teaspoons Pizza Seasoning, set aside. (You can also use your favorite Italian spices or your favorite pizza sauce.). Cook ground turkey in skillet over medium-high heat, breaking it up as it cooks. Sprinkle with 2-3 teaspoons Pizza Seasoning and mix well. Add water, stir, and let simmer until the turkey absorbs all the water, about 5 minutes. Spread each pita w/ about 1/4 cup sauce. Sprinkle w/ minced onion, sliced mushrooms, black olives, or any veggie you like. Sprinkle w/ cooked turkey, then top w/ an even layer of shredded cheese. Cook for about 10 minutes until heated through and cheese is bubbly and brown. (Start checking at about 5 minutes just to make sure you don't overcook-depends on the amount of toppings and cheese you use and your oven.).
Make crust of butter& crackers in a 9 inch pie plate. Fry bacon till crisp; drain and crumble. Fry onion in small amount of bacon fat. Combine Swiss cheese, sour cream, eggs and pepper in bowl. Add bacon and onions& pour into shell. Bake at 375 for 30 minutes. Sprinkle the sharp cheddar cheese on top. Let stand 10-15 minutes before serving.
Place frozen chicken breasts in a 13 x 9 pyrex dish. Pour rotel over the chicken. Pour uncooked herbed stuffing over chicken and rotel. Bake in oven at 350 degrees for approximately 1 hour 15 minutes.
Preheat oven to 400 degrees. In a large mixing bowl, blend together chicken, 1 1/2 cups enchilada sauce, can of cheddar cheese soup, and about 2 cups of shredded cheddar cheese. Scoop mixture into soft-shell tortillas, and fold burrito style. Lay flat in 9x13 baking dish, making sure to put seam-side of tortilla down. Do this until baking dish is full. Pour remaining enchilada sauce over all enchiladas, and top with remaining cheddar cheese. Bake at 400 for about 20-25 minutes, or until cheese is melted entirely.
In a small bowl, combine all ingredients until well blended. Cover and chill until ready to serve. Serve with assorted fresh fruits (such as strawberries, pineapple chunks, kiwifruit rounds, grapes and apple wedges), assorted dried fruits (such as apricots, apples and pears), and/or with chunks of angel food cake.
1. Heat olive oil in a large skillet over medium heat. Stir together the mashed potatoes and smoked cheddar then scoop about 1/4 Cup mashed potatoes and form into equal size small patties. Combine parmesan cheese and flour into a shallow dish and press potato patties into mixture. In batches, place patties into hot skillet and cook for 2-4 minutes per side or until golden brown. Transfer to a paper towel lined plate. Serve warm with ranch dressing if desired.
Preheat oven to 450 degrees. Spread the vegetables on pan. Drizzle with oil and sprinkle with salt and pepper. Roast the vegetables for 45 minutes, stirring occasionally. Pierce each sausage with a fork a couple of times. Put sausages on top of vegetables. Scatter the crushed garlic here and there on the vegetables. Bake up to 30 minutes or until everything is thoroughly cooked. Serve hot.
In a large skillet, combine onions, wine, butter, and 1 cup water; season with salt and pepper. Bring to a boil, then reduce to a simmer and cook until onions are tender and liquid has evaporated, about 15 minutes (if onions are large, increase cooking time and add more water). Add vinegar and cook until sauce thickens and onions are glazed, about 3 minutes. A preparation note: to make cleaning fresh onions easier, blanch them, submerge in cold water, and the skins should just slide right off. Or, use frozen (thawed) onions, well drained.
In a bowl, combine the chips and pecans. On a lightly floured surface, roll each pastry sheet into a 12-in. square. Cut in half lengthwise and widthwise, making eight 6-in. squares. Spoon the chip mixture in the center of each square. Pull all corners together below the tips of the corners, forming a pouch. fold the corner tips down. Place on an ungreased baking sheet. Bake at 425° for 18-20 minutes or until golden brown. Remove to a wire rack to cool. In a food processor or blender, puree raspberries and confectioners' sugar. Strain and discard seeds. Spoon raspberry sauce onto dessert plates; top with pastry pouches. If desired, garnish with raspberries and chips; dust with confectioners' sugar.
In a saucepan, mix the ingredients well. Make sure there are no lumps of starch in the strawberry juice. Turn stove on to medium heat. Stir continuesly while heating, uncovered. After about 7-12 mins, of heating and stirring, the jam mixture should be thick. Turn the heat of and transfer to small bowl; either leave it outside to cool, uncovered, or place a plastic wrap directly on the surface on jam and refrigerate.
Trim and wash the beans and cook them in boiling, salted water. They must remain firm. At the same time, cook the potatoes in their skins in boiling salted water. While the vegetables are cooking, dice the bacon and fry in 15 g- 1/2 oz. butter until it changes color. When the potatoes are cooked, peel them and cut them into rounds. Drain the beans. Put the beans in a salad bowl, arrange the potatoes all around, sprinkle with the chopped parsley and spring onions, and pour the diced bacon and its fat over the lot. Pour the wine vinegar in the frying pan and boil, scraping up the crunchy remaining bits of bacon and bacon juice until the liquid has reduced considerably. Pour over the salad, and serve warm.
Preheat the oven to 375°F Lightly grease (or line with parchment) two baking sheets. Place the pecans in a single layer in a pan, and toast till they've darkened a bit and smell toasty, about 8 to 9 minutes. Set them aside. In a large bowl, combine the sugars, butter, shortening, salt, espresso powder, baking soda, vanilla, flavor, and vinegar, beating until smooth and creamy. Beat in the egg, again beating till smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined. Mix in the flour, then the chips and toasted nuts. If you're going to refrigerate the dough, cover the bowl, and refrigerate for about 4 to 5 hours; or overnight. Cookie dough refrigerated for 3 1/2 to 4 hours will spread moderately; chilled overnight, it will spread much less. Mix the 1/3 cup sugar and salt for the coating, and put it in a bowl. To bake cookies immediately (without refrigeration), use a spoon (or a tablespoon cookie scoop) to scoop 1 1/2" balls of dough into the sugar/salt mixture, rolling to coat. Then transfer to the prepared baking sheets, leaving 2" between them on all sides; they'll spread quite a bit. Or use a teaspoon cookie scoop to scoop 1 1/4" balls of dough. Bake the cookies for 10 to 11 minutes - 11 minutes for smaller cookies, 12 for larger ones. Their edges will be chestnut brown and their tops a lighter golden brown. (For dough that's been refrigerated, add 30 seconds to 1 minute to those baking times.) Remove them from the oven, and cool on the pan till they've set enough to move without breaking. Repeat with the remaining dough.
Preheat oven to 350 degrees Fahrenheit. Combine ripe bananas, shredded zucchini, sugar and eggs in Kitchen Aid; mix until fully combined. Add baking powder, baking soda, salt and cinnamon to 1/2 cup flour and mix well. Gradually add the remaining flour to wet mix stirring until well combined. Stir in the melted butter and chocolate chips. Pour batter into a greased loaf pan. Bake for 45 minutes to 1 hour.
Put cubed potatoes into steamer basket and place steamer into a large pot of simmering water. Steam potatoes for 20 minutes or until the potatoes are fork tender. Add butter to potatoes and mash with potato masher. Add peppers, sauce, and salt and continue mashing to combine. Serve immediately.
preheat oven to 350. grease a 12 c bundt pan. in large bowl stir together first 6 ingredients. in small bowl lightly beat eggs. make a well in center of dry ingred's, add eggs, and remaining ingredients, and whisk well. pour into pan and bake for 50 mins, or until tester comes out clean-- i use a toothpick---. cool in pan, turn out to rack to cool completely.
SWEET/SOUR DRESSING: Mix all ingredients together and shake well to mix. SALAD: Cut romaine lettuce across the head into 1/2 inch strips. Then cut strips in thirds.With knife, slice very thin slices from head of cabbage, forming long strings; cut cabbage strings into thirds.(Do NOT use food processor or grater for this process, as they won't toss as well with the romaine.). *** Note: The lettuce and cabbage should toss together so well that (after adding all the ingredients) some people may not realize that the salad has cabbage in it. After snapping off tough end, cut asparagus into 1-inch pieces. Microwave on High for 30 seconds. Rinse in cold water and drain.Add to bowl. Remove stings, if any, from sugar snap peas. Microwaveon High for 1 minute. Rinse in cold water and drain well. Add to bowl. Cut florets from top of broccoli. Chop into small pieces. Add to bowl. Add all other ingredients, except tomatoes. Refrigerate. Just before serving, add the tomatoes and most (if not all) of the Sweet/Sour dressing; toss to mix well. Serve within 30 minutes after dressing has been added. ALTERNATE INGREDIENT ADDITIONS: Red bell pepper strips, thawed green peas, cauliflower pieces, radish slices, julienned yellow squash, or thinly sliced and quartered cucumbers. Just keep ingredients light, airy, colorful, and similar in size so that no one ingredient is visually dominant.(Sugar snap peas should be the largest ingredient, and you may cut these in half if you wish.).
Preheat oven to 350 degrees. Parboil sausages in water to cover for 8 minutes. Drain and cool. ,slice into 1 inch thick rounds. Bring 5 quarts of salted water to a boil. In large bowl mix: sausages with cream, stock, cheeses, jalapeno, sage and salt. In small bowl toss bell peppers with butter. Parboil pasta for 4 minutes. Drain and fold into other ingredients in a large bowl. Divide into 6-8 shallow ceramic baking dishes. Place pepper on top. Bake until brown and bubbly (7-10 minutes).
Boil two quarts of water in a kettle. Dice 2 large onions and 1/2 head of garlic. Slice 2 stalks of celery and 2 large carrots. Cover the bottom of an 8-quart pot with olive or grape seed oil and stir-fry the garlic, onions, celery, and carrots. Add at least a tablespoon of sea salt and lots of black pepper. When hot, not tender, pour in the boiling water and boil another kettle of water. Add tomato paste, 5 bay leaves, 3/4 cup of apple cider vinegar and 1/2 cup of brown sugar to the pot and boil. Slice a whole cabbage as small as you'll be comfortable eating. Put it in the pot as you get it sliced, and add the second kettle of water after it's boiling. If you have fresh parsley, chop a good bunch inches Otherwise throw in a handful of dried parsley. Cover the pot and boil the heck out of it. It's done when the celery is no longer hard and the thick parts of the cabbage are a bit translucent. The pot can cool overnight on the counter before you store it in the fridge.
Preheat oven to 350 degrees F. Grease a 9 inch spring form pan. To make crust, melt butter and combine with crumbs, prees onto bottom of pan. To prepare filling: Beat ricotta cheese, honey, and eggs in a medium bowl, until smooth. Bring whipping cream to a low boil in a saucepot. Remove from heat and stir in the chocolate until melted. Cool slightly. Blend into cheese mixture. Spoon into prepared pan. Bake in preheated oven for 30 minutes. Remove and prepare topping. Melt honey over low heat, and then remove and stir in the granola. Spread on the partially baked cake. Return to oven and bake the last 15 minutes. Total baking time should be 45 minutes. Remove from oven to a wire rack. Cool completely before removing sides. Wrap and chill. Makes 12 servings.