HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook potatoes in boiling salted water 20 minutes until tender. Mash. Combine with milk, butter, salt, pepper and cheese. Reserve. Cook onions and garlic in oil until tender. Add beef. Brown lightly. Stir in flour, then milk. Bring to a boil. Cook 3 to 4 minutes. Add tomatoes, breaking them up with a spoon. Cook until thickened slightly, about 10 minutes. Add seasonings, breadcrumbs and peas. Season to taste with salt and pepper. Transfer mixture to a buttered 2-quart casserole dish. Spread or pipe mashed potatoes on top. Sprinkle lightly with paprika. Bake in a preheated 400-degree oven for 30 minutes.
Cook pasta according to package directions, drain and set aside. Heat oil and butter over medium heat in a large pot until hot and melted. Add onion and cook for 20 minutes, until tender. Stir in garlic, salt, cumin, coriander, allspice and pepper and cook 1 more minute. Add tomatoes and beans and heat to boiling over medium high heat. Reduce heat and simmer 5 minutes, stirring occasionally. Add pasta and cook until heated through. Toss with parsley before serving, if desired.
Preheat oven to 350°F. Cream butter and add sugar little by little. Add eggs one at a time, followed by the vanilla. Sieve flour and baking powder and mix in to the butter eggs and sugar. Pour half the batter on a greased mold. Place the guava paste (cut in slices) so as to cover all the batter. Pour the rest of the batter and bake for 45-60 min, or until an inserted toothpick comes out clean.
Place water, yeast, sugar and butter into TM bowl mix 5 min/ 37 degrees/speed 2. Add the flour and salt, knead 3 minutes/interval speed. Transfer dough to a large oiled bowl. Cover with a kitchen towel and allow to rise in a warm place for 30 minutes. Divide dough into 3 balls. Place the balls into a greased or lined loaf pan (30x12x10 cm). Allow to rise again in a warm place. Bake in a preheated 180? oven for 30 minutes. Cool before slicing.
Saute rosemary, garlic, onion, and mushrooms in olive oil over medium heat, 3-4 minutes. Add chicken and saute until chicken is almost done. Add bacon, wine and cream. Continue cooking and stirring over medium-low heat until the cream is reduced to a nice smooth sauce, about 7 to 8 minutes.
Fill a large pot that has a flat-bottomed steamer insert with water and bring it to a boil. Arrange the rolls in the steamer, put the hot dogs in the boiling water, and cover with the steamer and lid. Cook until the hot dogs are heated through and the rolls are warm and soft, about 5 minutes. Be careful not to over steam the rolls as they can become soggy. While the dogs are cooking, cut the onion into 6 smaller pieces, put them into a food processor, and pulse until they are finely chopped. Remove the onions to a bowl and do the same with the cabbage. Crush the potato chips into very fine pieces. Remove a roll from the steamer. Put a hot dog into it and top with some onion, cabbage, and crushed chips. Squirt on some mayonnaise, mustard, and ketchup and enjoy!
Puree mayonnaise and buttermilk. Add hot sauce, cilantro, scallion, orange zest, garlic clove, and some salt. Toss with romaine, diced avocado and jicama, orange segments, and cotija cheeese or whatever your heart desires.
1. Preheat oven to 325 degree. 2. In a bowl put sugar and butter and batter until fluffy. 3. In another bowl mix all dry ingredients: flower, baking powder, baking soda, chocolate powder, and salt. 4. Add to the batter little by little alternating egg, sour cream, vanilla extract and flower mix from step 2. 5. Spray your pound cake baking dish with pam and add the batter. 6. Bake for approximately 60 min until inserted pick comes out dry.
In a medium saucepan, combine the water, sugar, cranberries, apricots, and cherries. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar has dissolved, about 2 minutes. Stir in the couscous and remove the pan from the heat. Cover the pan with a tight fitting lid until the couscous has absorbed all of the cooking liquid, about 5 to 7 minutes. Using a fork, fluff the couscous to break up any lumps. Add the almonds and hazelnuts and toss. Spread the mixture evenly on a baking sheet until completely cooled, about 10 minutes. Transfer the couscous to an airtight container and store in the refrigerator. Serving Suggestion: Drizzle the couscous with 1/4 cup of extra-virgin olive oil for a moister texture.
Place the vinegar, water, bay leaves, cloves, celery, carrots, quartered onion, salt and pepper in large container (earthenware, glass, plastic, or enamel). Add meat and buttermilk and refrigerate for 4 days. Take meat out of marinade, and pat the meat dry with a towel. Reserve marinating liquid. In large saute pan, add chopped onion to the olive oil and brown meat on all sides. After browning, deglaze pan with red wine and add marinade and beef shoulder. Cook until tender, about 1 hour. Remove the meat from the pan, let rest for 10 to 15 minutes then slice. Strain marinade and set aside. Add the butter to the pan over low heat and when melted add the flour. Whisk until it comes together and bubbles. Slowly add the strained marinade stirring constantly until sauce has thickened. Add gravy flavoring and salt and white pepper. Add brown sugar, to taste, until it is sweet and sour. Stir in the raisins. Pour sauce over sliced sauerbraten, and serve with red cabbage, potato dumplings, Spatzle, boiled potatoes, or pasta, if desired.
Preheat oven to 375°F. MAKE THE CRUMBS: Mix together the brown sugar, flour, peanut butter, and melted butter until crumbly; set aside. MAKE THE CAKE BATTER: Cream together the peanut butter and butter until light and fluffy. Slowly beat in the brown sugar. Add the eggs, one at a time, beating until fluffy after each addition. Whisk together the flour, baking powder, baking soda, and salt; add alternately to the creamed mixture with the milk, blending well after each addition. (Do not overmix). Spread the batter evenly in a greased 13x9-inch baking pan; top with the crumbs. Bake at 375°F for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool slightly before serving. Dust with powdered sugar, if desired; or drizzle with a chocolate glaze.
Make pasta according to package directions,. Melt the butter in a large frying pan over medium heat. Stir in the broth, milk, lemon juice, agrlic powder and parsley. When mixture is hot enough that small bubbles form around the edges, add the disolved cornstarch. Stir an cook a couple of minutes, until the sauce has thickened. Add salt, if desired. Spoon shrimp and cream sauce over individual plates of pasta and serve. If you wish to add the shrimp directly to the sauce, be careful not stir too much or they will break up.
In a large mixing bowl, toss the plums with honey, sugar, and lemon juice. Spoon mixture into 6 1-cup custard cups or other heat-proof dishes. Combine the flour, margarine, brown sugar, nuts, and cinnamon; mix with clean fingers until crumbly. Sprinkle over plums. Bake in 375 oven for 30 minutes. Serve warm with Cool Whip Lite, if desired.
Place the cinnamon sticks, cloves, and allspice in the center of a large paper coffee filter. Fold the ends over and roll up burrito-style. Tie closed with dental floss or thread, leaving long ends. Mix apple juice concentrate with water as directed on can (you should end up with 6 cups of juice). In a saucepan combine apple juice, cranberry juice, sugar, and bitters. Bring to a boil. Tie the ends of the "spice bag" string to the middle of a wooden spoon and lay the spoon over the top of the pot so that the "spice bag" hangs in the juice without touching the bottom of the pot. Reduce heat and simmer at least 10 minutes. Remove from heat and add rum. Once I've made the wassail and added the rum, I pour this into a crock pot on low temp so that the warm wassail can be served up throughout the evening!
Combine pasta, spaghetti sauce, ricotta cheese, 1/2 cup of the mozzarella cheese and 2 tablespoons of the parmesan cheese in a large skillet or saucepan. Cook on medium heat 10 minutes or until heated through, stirring occasionally. Remove from heat and sprinkle with remaining mozzarella and parmesan cheeses. Cover and let stand 5 minutes or until mozzarella cheese is melted.
Brown your pork chops in a skillet. Peel and slice the onion thinly. Preheat oven to 350°F. Place browned pork chops in a baking dish, layer with the sliced onions. Top with mushrooms. Mix cream of mushroom soup with the evaporated milk. Pour over the top of the pork chops and onions. Bake in the oven for about 45 minutes. Serve hot.
Mix marinade ingredients together and pour over the chicken. Let marinate all day or overnight. Grill. Makes 4 servings.
Preheat the oven to 400°F Line a rimmed baking sheet with aluminum foil. Slice boneless skinless chicken breasts in to 1/2-inch wide pieces. Place on an aluminum foil-covered baking sheet. Brush each piece with pesto and sprinkle Italian breadcrumbs over the top. Mist with olive oil cooking spray. Break off the tough ends of the asparagus, and lay the stalks out on a second baking sheet. Mist with olive oil cooking spray, and sprinkle with salt and pepper to taste. Place both baking sheets in the oven at the same time, with the chicken on the middle rack and the asparagus on the upper rack. Bake for 15-20 minutes, until the chicken is cooked through and the asparagus is tender but still crisp. This dish was created by Walmart Mom, Tara Kuczykowski.
Mix parsley, onion, & spices with the ground chicken (or turkey). Make sure it is well blended so that the spices are evenly distributed throughout the mixture. Make 1 inch balls flattened to about 1/2 inch thickness. Optional: Dip the balls into the flour until coated. (The ones in the picture have been made this way). Pour enough oil to just cover the bottom of the frying pan, heat on medium heat. Place the balls into the heated oil. Turn frequently so they do not burn on the sides. Cook until they are done all the way through. Optional: To eat Moroccan style, use pieces of a thick bread to break off chunks of meatball. Pop into mouth & enjoy. (No utensils).
In a food processor: Place the basil leaves and pine nuts into the bowl of a food processor and pulse a several times. Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula. While the food processor is running, slowly add the olive oil in a steady small stream. Occasionally stop to scrape down the sides of the food processor. In a mortar: Place pine nuts, basil, garlic and salt in the mortar and grind with a pestle until paste. Add cheeses and drizzle in olive oil, beating with a wooden spoon. Store in jars, topped with a very thin coating of extra virgin olive oil to just cover the pesto. Or, line ice cube trays with oiled plastic wrap & fill with pesto to freeze.
Mix all ingredients in a cocktail shaker with ice. Strain into a chilled martini glass and garnish with vanilla stick.
Parmentier Potatoes: Peel and cut the potatoes into small pieces, about 1cm (1/2 in) square. Cook in melted butter. Sprinkle with the chopped parsley as garnish. Boiled New Potatoes: Boil potatoes in enough water to cover for approximately 10-minutes. Before serving, add lemon zest, butter, salt and pepper to taste.
In a bowl with slated water, rinse chicken. In a small bowl, mix 1 tbs. of curry powder and other seasonings. Dry chicken; season with spice mix. In skillet, heat oil until hot; reduce heat and let cool 2 minutes. Add remainimg curry powder; move pot in circular motion until curry is golden brown, about 7 seconds. Add chicken; brown on both sides, about 2 minutes each. Add 1.4 Celsius water; cover with lid; cook 10 minutes on low heat. Add remaining water; cook 15 minutes. Add onion and potatoes. Cook covered 20 minutes. Gravy will thicken slightly.
In a medium bowl combine egg, the 1/4 cup of the carrot, the bread crumbs, ginger, salt and garlic powder. Add meat and mix well. Shape meat mixture into 8 meatballs. In a large skillet cook meatballs over medium heat until brown, turning to brown evenly (meatballs will not be done). Remove meatballs from skillet. Wipe out skillet with paper towels. Add grill sauce and water to skillet, stir to combine. Add onion, drained water chestnuts, sweet red pepper, and the 1/2 cup carrot to skillet; bring to boiling. Return meatballs to skillet. Reduce heat. Cover and simmer for 12-15 minutes or until meatballs are done. Serve meatballs and sauce with hot cooked rice.
Saute the bacon and pour off the fat. Cool and crumble; set aside. Melt the butter in the same skillet over medium high heat. Briefly saute the scallops until heated through, about 3 minutes. Remove with a slotted spoon to a warm bowl. Add the half and half to the scallop liquid and boil the cream, stirring occasionally, until reduced to about 3/4 cup. Keep an eye on the heat and lower to medium, maintaining a steady reduction. Add the mustard, maple syrup and pour in any juices collected in scallop bowl. Boil for another 3 to 4 minutes until reduced again to sauce consistency. Add the scallops and crumbled bacon to the sauce, toss quickly and serve immediately.
Combine all ingredients and chill before serving. Serve with cold shrimp, crab claws, or raw oysters.
Mix all ingredients together adding just enough flour to make a light batter. Heat large cast iron frying pan over medium to low heat. Drizzle pan with coconut oil and wipe around with a paper towel. Spoon into pan making 3" pancakes. Lightly brown, turn & brown the 2nd side. Serve with fresh Greek yogurt and sliced tomatoes.
Pour pineapple into a lightly greased 13x9-inch baking pan. Sprinkle the coconut over, then top with the dry cake mix. Pour melted butter over top,then sprinkle with nuts. Bake at 350 degrees for about 40 minutes or until lightly browned.
Stir together tea, water, and sugar: bring to boil, then let cool. In a gallon container mix lemonade and pineapple orange juice. Add to tea mixture along with enough water to make one gallon. Refrigerate. Serve over ice.
Beat cream cheese in large bowl with electric mixer until creamy. Gradually beat in milk. Add dry pudding mixes; mix well (about 2 minutes). Stir in 2 cups of whipped topping. Place 24 of the wafers in 2 1/2-qt. bowl; drizzle with half of the coffee. Top with half each of the pudding mixture and choclate . Repeat all layers. Top with remaining whipped topping and fruit. Refrigerate at least 2 hours.
In a large bowl, mix together all ingredients until smooth. Use to frost cool cupcakes or cake.
For garlic butter, put butter, garlic, and parsley in a bowl and blend with a wooden spoon. Place butter on a sheet of baking parchment, and roll into a cigar shape and wrap in the parchment. Chill until needed. With a potato masher, mash the kidney beans in a mixing bowl, and stir in 11/4 cup of bread crumbs until blended. Melt the 2 tablespoons butter in a heavy skillet. Add the leek and celery and saute over low heat, stirring constantly, for 3-4 minutes. Add bean mixture to the skillet, together with parsley, and spices. Mix thoroughly. Remove the pan from heat and cool slightly. Divide into 6 equal portions shaped into ovals. Slice garlic butter into 6 pieces and place a slice in the center of each bean patty. With your hands, mold the bean mixture around the garlic butter to encase it completely. Dip each patty into the beaten egg to coat, and then roll in the remaining bread crumbs. Heat oil in a skillet and cook the patties, turning once, for 7-10 minutes, until golden brown. Serve immediately.
Season both sides of chicken with 1/4 teaspoon of the salt. Heat oil in a 12 inch skillet over medium high heat. Brown thighs half at a time, 3 minutes per side. Remove. In drippings, saute onion 5 minutes. Add cumin, turmeric, cinnamon, cayenne & remaining salt. Cook 1 minute. Add broth, wine & lemon rind. Return chicken to skillet so pieces are partially covered with broth. Bring to a boil then reduce heat to low. Simmer, uncovered, 15 minutes or until done, turning chicken halfway through cooking time. Suggested side - couscous.
Wash seafood, drain. In a large pan, saute garlic, onion and ginger in oil. Add in all ingredients except seafood and vegetables. Wait for he mixture to thicken at about 1/3 its original volume before adding seafood. At this point the coconut milk is starting to be oily and sweeter. Add seafood and vegetables. Let sauce come to a boil again then simmer for 2 minutes or until seafood is cooked. Add celery leaves at last minute. Serve with rice.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, until bubbling, about 1 minute. Whisk in the broth, half-and-half, and sherry. Bring to a boil, whisking frequently. Decrease to a simmer and cook, stirring, until nice and thick, 3-5 minutes. Stir in the chicken, the thyme, and salt and pepper to taste, and warm through. Serve garnished with parsley or scallions. Serve over egg noodles, toast, or waffles.
Combine berries, apples and lemon juice in a large stainless or enamel saucepan. Bring to a full rolling boil. Add sugar, stirring constantly until sugar is dissolved. Boil gently, uncovered, stirring frequently until mixture reaches gel stage-around 40 min. Remove from heat and stir in the booze-return to heat and boil for 5 min. Ladle into clean, hot sterilized jars leaving 1/4 inch head space. Process for 5 min at altitudes up to 1000 feet.
Whisk all the ingredients for the dressing together and set aside. Cook the rice as directed on the packet. I used a 1/4 cup of rice to 3/4 cup of water, but this might change depending on your location/climate. Once it is cooked, drain and put to the side and keep warm. Season the mushrooms and saute them in a tablespoon of oil until lightly golden. Reserve. Fry the eggs in about a tablespoon of oil, season with salt and pepper. NOTE: Alternatively, you could serve this dish with poached eggs. To layer the dish, spread the rice on the bottom of the plate, season with a pinch of salt. Then mix the salad leaves with the carrot, mushrooms and tomatoes and add that to the plate. Drizzle over the dressing and finish off with the two fried eggs.
In a large saucepan melt the butter over med-high heat. Add mushrooms, bell pepper, onions, garlic and 1/2 teaspoon black pepper; saute 5 minutes, or until veggies are tender; set aside, keep warm. Add the broth to a large saucepan; bring to a boil. Add rice; cover, reduce heat and simmer for 25 minutes, or until liquid is absorbed. Season with salt to taste and more black pepper if desired. Stir in mushroom mixture; cook 1 minute, or until thoroughly heated. Stir in pecans.
Beat cream cheese until fluffy. Add all other ingredients. Beat until smooth. Pour into pie crust. Chill 2-4 hours. Top with favorite fruit topping.
Preheat the oven to 475°F. Season the lamb generously with salt and pepper. Place a large cast-iron skillet over high heat, when very hot, add the oil and sear one of the racks all over until it is very brown, about 2 minutes per side. Transfer to a roasting pan fitted with a rack, laying it rounded side up. Repeat with the remaining rack. Cover with foil and set aside. Place the remaining ingredients, except the vinegar, in a food processor. Add 1/2 tsp salt and 1/4 tsp pepper, and process until it forms a paste. Press the paste onto the racks. Roast until desired doneness, 15 min for medium rare. Allow to rest for 5 min, covered, then carve and serve drizzled with balsamic vinegar.
Chop the tomatoes coarsely; then finely chop onions. Wash and chop the cilantro very finely (including stems). Cover vegetable mixture with lemon juice and vinegar. Let stand 30 minutes before serving.
Combine marinade ingredients in a bowl. Cube tofu and add to marinade; allow to sit for 30 minutes. Combine sauce ingredients except for oil; set aside. In a medium skillet, saute the vegetables and ginger in oil. Gradually stir in the marinated tofu cubes. Top with the peanut sauce, and serve over basmati rice. Garnish with chopped peanuts.
Preheat oven to 350 degrees. Combine all ingredients and beat for 2 minutes on high speed. Spray 15 regular size muffin holes with vegetable spray, or line with muffin liners. Pour equal amounts of batter into muffin holes. Make sure you put water into the unused muffin holes for even baking. Bake at 350 for 20-25 minutes.
Chill the martini glasses in the freezer for one hour. In a shaker, add the vodka, Blue Curacao and ice. Using a long bar spoon, stir the mixture 40 times. Hint: Use just enough Blue Curacao to give the vodka a subtle icy blue tint. Strain the liquid into each glass. Garnish each martini with both an orange and a lemon twist.
Place garlic, blue cheese, white wine, and heavy cream in medium saucepan over medium low heat. Heat mixture, stirring frequently, until cheese is melted and incorporated. Stir in Dijon mustard and thyme. Pour into fondue pot or warming dish. Serve hot with chips.
Place chicken between plastic wrap and pound until 1/8 thickness. Top each piece of chicken with some ham and a slice of swiss cheese. Roll up chicken and secure with a toothpick. Mix seasoning salt with crushed cornflakes. Dip chicken in melted butter then roll in cornflakes. Bake on a greased cookie sheet at 400 degrees for 35-40 minutes. Remove toothpicks and slice chicken on an angle. Divide lettuce into 4 servings. Place chicken on top. Top each salad with ranch or your favorite dressing.
Heat oil in a large saucepan. Add onion, garlic, pumpkin and bell pepper and cook for 5 minutes. Pour in water and add remaining ingredients except spinach, salt and pepper. Bring to the boil, then reduce heat and simmer covered for 20 minutes. Stir through baby spinach and season to taste with salt and pepper. Serve.
Pulse the flour and salt together in the processor, then add the butter and pulse 3-4 times, the butter should be cut up but still be in visible chunks. Add a squeeze of lemon juice and the iced water, and pulse till the pastry begins to form a ball, then tip out onto the bench and form a ball. Wrap tightly in cling wrap and rest in the fridge for 30 minutes. Dust the benchtop with flour, then roll the pastry into a long rectangle into a long rectangle three times longer than it is wide, then fold it in three like a business letter. Roll out again to the same length and repeat the fold and roll another 2 times (not rolling out after the last fold). Wrap in cling wrap and rest in the fridge for another 30 minutes before using it to allow the gluten to relax. When baking, brush with a lightly beaten egg white and bake in an oven preheated to 200 degrees C till puffed and golden brown.
Pour all ingredients over ice and shake in tin until ice cold. Strain into chilled martini glass and garnish with watermelon ball.
Preheat oven to 350 degrees. Cream margarine and sugar until light and fluffy. Blend in eggs. Add combined dry ingredients to creamed mixture, alternating with milk and juice, mixing well after each addition. Stir in nuts and rind. Pour into greased and floured 9x5" loaf pan. Bake at 350 degrees for 1 hour and 20 minutes, or until toothpick inserted comes out fairly clean. Cool 5 minutes, then remove from pan.
Combine dry ingredients and add to ground pork then while mixing add in vinegar and water. Let sit overnight in fridge so spices can meld. Do a final taste and tweak spices if needed. Stuff into hog casings or package for bulk.
Melt butter over low heat in a heavy-bottomed stockpot. Add shallot, scallions, and celery and cook, uncovered, until vegetables begin to soften; around 10-15 minutes. Add broth, potato chunks and rosemary to vegetables and bring to a rolling boil. Reduce heat to low, cover, and simmer until celery and potato are very tender, about 25 minutes. Using an immersion stick blender, puree solids until completely smooth or until it reaches a thickness that you would enjoy. Add nutmeg and Half & Half, blend well. Return to heat for 10 minutes to just warm cream.