HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350. While making the "meat" mixture, microwave or roast the yams until fork tender. Mine took about 10 minutes on full power. Saute the onions in a large non-stick fry pan for 3-4 minutes. While this is cooking, pulse the olive mix in a food processor until coarsely chopped. Add this to your saute. No need to clean the processor; add your mushrooms, pulse until coarsely chopped, and add this to your saute. Now pulse the cauliflower, and add to fry pan. Add the cooked lentils and continue to saute until all vegetables are softened. Finish this mix by stirring in the tomatoes, taco mix, corn and beans, and remove from the heat. Peel and mash the yams, seasoning to taste. I leave them alone, as they have just right amount of sweetness naturally for my tastes, and the other ingredients will add all the savoriness needed. Start to layer lasagna-style in a deep baking pan. I used a half steam-table pan, as it's called in the foodservice industry. Start with a thin layer of enchilada sauce, about 1/4 of the can. Cover this with a layer of tortillas (don't worry about trimming them to fit perfectly). Top with half of your "meat" mixture. Top that with 1/4 of the cheese, and another layer of tortillas. Top that with 1/4 of the sauce, and cover with the yams and 1/4 of the cheese. Add another tortilla layer, the rest of the "meat" mix, 1/4 of the cheese and 1/4 of the sauce. Top with a final layer of tortillas, the rest of the sauce and cheese, and bake uncovered for 30 minutes or so. .
Preheat oven to 400°. Wrap shallot in foil. Bake at 400° for 35 minutes; cool for 10 minutes. Peel and mince. Combine shallot, vinegar, oil, sugar, mustard, salt, and pepper in a large bowl; stir well with a whisk. Add enough dressing just to coat salad mix; toss.
Cut skinless smoked sausage in half, lengthwise, and then chop into 1/2 inch "half moon" cuts. Cook in a frying pan for about 15 minutes, turning frequently to SLIGHTLY brown. Meanwhile, put cooked & diced potatoes in 2 quart casserole. Add cooked meat and give it a gentle toss. Mix all remaining ingredients (except for shredded cheddar cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth. (Use a whisk and stir constantly.). Pour white/cheese sauce over potatoes and meat. Sprinkle shredded sharp cheddar cheese on top, and then sprinkle paprika evenly over the top. Bake in preheated 350°F oven for 35-45 minutes (watch, until golden brown on top). NOTE: You can substitute: 1/2 lb. hot dogs, sliced into 1/2-inch slices OR 1/2 lb. ham diced into 1/2-inch dices OR 12 oz. can of Spam diced into 1/2-inch dices, instead of the smoked sausage.
Start beans in morning. Wash beans and pick out any bad beans and toss away. Use a 4-6 quart crock pot. Pour washed beans into crock pot. Add water to about 1 inch over beans. Add butter,salt,hot pepper flakes and pork chop or ham bone. Cover and cook on high for 2 hours. Then turn cooker to low and cook the rest of the day stirring once in a while and adding water only if necessary. Do not add to much water at one time other wise your beans will turn out watery, you want a nice thick gravy with your beans. When done break up the pork chop or remove meat from ham bone Toss bone. If using a whole red hot dried chili pepper remove it now and toss away.(We don't want anyone accidentally biting into that now do we?). The beans will be tender in a thick gravy. If gravy is to thin move lid on crockpot so that one side is open to let steam escape, To thicken gravy. If gravy is to thick add 1/4 cup water at a time until it reaches the consistency you desire. Add salt and pepper to taste. Will take about 6-7 hours to cook. Serve with hot buttered cornbread and iced tea for a good southern rib sticking meal. I use this tea recipe #63785 Southern Sweet Tea. And I use this cornbread recipe #116185 Sweet Cornbread. But if you want a more southern corn bread try my #195163 Cracklin Cornbread recipe.
Melt the butter in a large ovenproof skillet. Add in the next 3 ingredients; stir/saute for about 10 minutes or until the veggies are tender and the sausage is browned. In a mixing bowl, whisk together the eggs, milk, 1 cup of cheese, parsley and salt/pepper to taste. Pour mixture over sausage-veggie mixture; lower heat setting to medium-low; cover and cook until about 10-12 minutes or until eggs are set and top is almost dry. Sprinkle remaining cheese over the top. Place in preheated oven and broil about 1 minute or until cheese is melted. Remove from oven and let rest for 5 minutes. Cut into wedges and serve.
Peel, pit and smash the avocados in a large bowl. In a blender, blend the tomatillos, and then add them to the bowl with the smashed avocados. Add the jalapenos and 1/2 cup water to the blender and blend; strain the liquid. In the same blender, add 1/2 cup water, the garlic, cilantro, onions, oregano, cumin, garlic salt and pepper and blend. Add to the tomatillo and avocado mixture and stir together. Add salt to taste.
Scoop avocado pulp into small bowl and coarsely mash. Add all remaining ingredients, gently mixing until combined. Serve at once or press piece of plastic wrap directly onto surface to prevent browning. Store at room temperature and serve within 2 hours.
Cook noodles according to package directions, drain. In a large bowl, combine the noodles, tuna, zucchini, sour cream, celery, onion, mayonnaise, mustard, thyme, oregano and salt; mix well. Spoon half into a 2 quart baking dish coated with nonstick cooking spray. Sprinkle with half of the cheese mixture. Repeat layers. Top with tomato. cover and bake at 350*F. for 30-35 minutes. Uncover; bake 5 minutes longer. Yield: 6 servings.
Season chops with salt, pepper, garlic salt; brown chops in skillet. Drain the chops of grease and then add 1/2 cup water. Cover and simmer 45 minutes; add can(s) of cream corn to cover chops and salt and pepper corn to taste. Cover and simmer for at least 15 minutes more or until pork is done. You can bake these puppies in oven if you want at 350° for the same amount of time. I cook longer cause I like my pork really done.
Brown beef, add onion and garlic - cook until onion is softened. Stir in tomato sauce, water, tomato paste, salt and oregano - mix well. Spread one fourth of the meat sauce in an ungreased slow cooker. Arrange one third of the noodles over the sauce. Combine the cheeses. Spoon one third of the cheese mixture over the noodles. Repeat layers twice. Top with remaining meat sauce. Cover and cook on low 4-5 hours.
Mix all the ingredients together in a bowl except the Cheerios. Add the Cheerios and stir gently. Serve in paper cups or small bags.
Combine gin and sake in a cocktail shaker with some ice, shake well and straqin into chilled martini glass(es). Garnish with cucumber.
Put everything into a slow cooker and cook on low for 8-12 hours until beans are tender.
Add crystallized ginger, cardamom and cinnamon to the softened ice cream. Stir quickly to mix ingredients together. Place bowl in freezer until ice cream is firm enough to scoop, at least 1 1/2 hours. If storing longer( up to 1 week, cover with airtight lid). Scoop the ice cream equally into 4 glasses. Slowly fill glasses (16 oz. each) with cold ginger brew. It will take approximately 2 bottles. Enjoy!
Beat eggs and salt a little, add sugar then milk with splash of vanilla essence (optional). Put rice or sago in a buttered dish, pour over the egg mixture and sprinkle with a pinch of nutmeg (optional). Set in a dish of water and bake slowly in the oven at 160 c (325F) until custard sets. Extra Info: The milk in New Zealand is not watered down, still has cream in it, making it a creamy rice pudding. If not in NZ or Australia, then you can use Half and Half. I also add sultanas (raisins) to this recipe on occasion, which I cook to plump, with the rice beforehand. Sometimes I dot the top of the rice pudding with knobs of butter in order to get a brown skin.
Mix all ingredients for "cooking sauce" and set aside. In medium bowl, combine marinade ingredients and mix well. Add chicken and stir to coat thoroughly. Stir in 1 t. oil and let sit for 15 minutes. Heat wok or large skillet over medium-high heat. Add 3 T. oil, then add chicken and stir-fry for about 3-4 minutes. Set aside. Add 2 T. oil to the pan. Add ginger, garlic, and onion and stir-fry for a minute or so. Add mushrooms, bamboo shoots and wter chestnutsl stir-fry an additional 2 minutes. Return chicken to the pan. Add mixed cooking sauce to the pan. Cook until thickened and hot. Break cooked cellophane noodles into small pieces and cover bottom of serving dish with them. THen pour chicken mixture on top of noodles. Serve along side lettuce leaves for everyone to take what they want, and then spoon into lettuce leaf and roll (like a burrito) individually themselves.
Put the zucchini in a colander and sprinkle evenly with 1 teaspoon salt. Toss and sprinkle evenly with another 1 teaspoon salt (you're looking for good distribution of salt.) Let stand for 10 to 20 minutes (the squash should be limp but still have some bite to them.). In a small bowl, combine the shallots, garlic, and lemon juice. Shake the moisture off the vegetables. Taste them. If too much salt remains, rinse the squash briefly under cold water and pat dry. In a medium bowl, toss the zucchini with the olive oil. Spoon the lemon shallot mixture over and toss some more. Season with pepper and more salt and lemon juice if you think it needs it. Garnish with nuts and fresh herbs, if using.
Tear lettuce into bite size pieces. Combine remaining ingredients, add to lettuce and toss.
1st Layer: Combine butter (melted), flour and pecans and press into a 13" X 9" casserole dish. Bake at 350 degrees for 25 minutes. Let cool. 2nd Layer: Combine cream cheese (softened), sugar and 1/2 of large whipped topping. Spread over cooled crust. 3rd Layer: Combine condensed milk, egg yolks and lemon juice, spread over 2nd layer. 4th Layer: Top with remainder of whipped topping. Garnish with lemon slices and mint, if you like.
Arrange salad leaves, sprinkle with sugar. Then add remaining ingredients (except for sunflower seeds and egg) in a bowl. Whisk vinaigrette ingredients. Toss salad with dressing and sprinkle with hard boiled egg and sunflower seeds. Toss gently just before serving.
Soak wooden skewers in water. Add pineapple juice, passion fruit nectar, soy sauce, garlic, ginger, allspice, salt, and pepper to a nonreactive baking dish large enough to hold all the chicken and mix well. Add chicken strips and turn to coat; cover and marinate for 30 minutes. Remove chicken from marinade, discarding marinade, and skewer each chicken strip. Thread chicken onto skewers and place skewers on a baking sheet. Broil in the oven about 6 inches from the heat for 7-8 minutes, turning once. GUAVA DIPPING SAUCE:. Add guava nectar, pineapple juice, garlic, ginger, and green onions to a small saucepan over medium-high heat and reduce by half. Remove from heat and add butter, stirring until melted. Season to taste with salt and pepper and more green onions. TO SERVE:. Place Guava Dipping Sauce in a small bowl, and place bowl in the middle of a large serving platter. Fan out South Pacific Chicken Skewers around bowl. Garnish platter with green onions and pineapple slices. .
Preheat oven to 325. Line an 8 inch square pan with buttered foil. Beat all ingredients except flour in a mixing bowl with an electric mixer until light and creamy, 3-4 minutes. Add flour and continue to mix at lowest speed until smooth dough forms. Scrape dough into pan and press evenly with the back of a spoon. Pierce dough randomly with a floured fork. Bake 35 minutes until firm. Let cool slightly then invert pan over your cutting board. Remove the foil and cut the shortbread into 2 inch squares.
Take the frozen banana pieces and put them into a blender. Pour in enough milk to cover them. Add the cinnamon, vanilla and sweetener. Blend on low for approx. 1 minute or until everything is blended. The cinnamon and vanilla can be adjusted to your individual taste. The shake comes out just like a milkshake and is a very tasty alternative to the real thing!
Cook the ziti according to the package directions. Drain well and set aside. Cook the sausage links in oil in a large skillet for 15 minutes or until browned over medium heat; reduce heat if necessary to keep them from burning. Drain well on paper towels. Slice the sausage diagonally and set aside. Melt the butter in a heavy saucepan over low heat; add the flour, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually add the milk; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Stir in 1/4 cup Parmesan cheese, 1 tsp salt, and 1/2 tsp pepper. Add the ziti; stir well, and set aside. Combine the remaining 1/4 cup Parmesan cheese, ricotta (or cottage cheese), egg, parsley, 1 tsp salt, and 1/8 tsp pepper. Stir well. Place half of the macaroni mixture in a lightly greased 13 x 9 x 2 inch baking dish. Top with the ricotta cheese mixture and half of the sausage. Top with the remaining ziti mixture and sausages. Sprinkle with the mozzarella and paprika. Cover and bake at 350 degrees for 1 hour.
Drain pears and strawberries, reserving syrups. Slice pears; arrange in cooled baked pastry shell with berries. Measure reserved strawberry syrup; add pear syrup to equal 1 cup liquid. In saucepan, stir syrup mixture into cornstarch; add jelly. Cook and stir till thickened and bubbly; spoon over fruit. Chill. Top with Whipped Cream.
FOR THE OAT STUFFING: Cook and stir onion in margarine in 10-inch skillet over medium heat until light brown. Stir in remaining ingredients. Cook and stir until oats are golden brown and crisp, 3 to 4 minutes. PREPARE OAT STUFFING; Fill wishbone area of chicken with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack; stuffing will expand during cooking.) Tie or skewer drumsticks to tail. Place chicken, breast side up, in shallow roasting pan. Arrange onions around chicken. Brush chicken and onions with margarine. Roast uncovered in 375 oven, brushing chicken and onions several times with remaining margarine, until chicken and onions are done, about 1 1/2 hours. 6 servings. Betty Crocker's New International Cookbook.
Spray a 9" pie dish with a very small amount of olive-oil spray, and rub with fingers to distribute well, coating surface lightly. In skillet, heat the broth and stem the onion, garlic, and asparagus until soft, adding more broth as needed. Add seasonings and let cool slightly. In a bowl, beat eggs, whites, cottage cheese, and milk until well blended. Add vegetables. Pour into dish, and bake at 350" until puffy and golden (about 40 minutes).
Combine all ingredients until completely combined. If the mix is dry add cold water. it should be moist, but not wet. Have a large quantity of homemade marinara sauce very hot on the stove. Turn the sauce to very low heat. Form mixture into meatballs (size is your choice), and add raw meatballs to sauce (add them gently, as the pan will be crowded. Cover and walk away for three hours. Return, gently stir, cover, walk away for three more hours. Stir, and degrease the top. Cover, leave cooking for two more hours. Enjoy--you will love these.
In a bowl mix together the flour, sugar, salt, cinnamon and zest. Add the milk and mix until you have a smooth and lump free batter. Add the egg and vanilla, mix, now add the melted butter and mix again. Heat a non-stick frying. Dip and coat the bread in the batter, fry until light golden.
In a large bowl whisk eggs until frothy. Mix in orange and lemon juice, sugar, cinnamon, ginger and cloves. Spoon the ice cream into a large punch bowl; stir in the egg mixture until combined. Chill if not serving right away. Just before serving pour in the ginger ale. Sprinkle the top with nutmeg. Delicious!
In a large heavy pot, heat oil over medium high heat. Season with salt and pepper. Working in two batches, cook chicken until browned (6-8 minutes) and transfer to a plate. To pot add coconut milk, broth, 1/2 cup water, and curry paste;bring to a boil stir in rice. Add chicken in a single layer. Cover, and reduce heat to medium low, Cook without stirring until rice is almost tender, 15 minutes. Scatter bell peppers and green beans on top of chicken mixture; cover, and cook until vegetables are crisp tender (8-10 minutes). Serve with lemon wedges on the side.
In a large nonstick pan, heat oil over medium heat. Saute onion, celery, garlic, bouillon cubes, pepper, and tomato for 10 minutes. Add chicken. Do not add water. Cook for 5 minutes, until heated through. Add salt, mushrooms, and green beans. Saute 5 minutes. Add cabbage. Stir well and saute 1 minute. Set aside to cool. Once mixture is cool, start rolling: Place 1 wrapper in front of you, diagonally (so it looks like a diamond, not a square). Put about 1/2 cup filling in a rectangular mound in the middle of the wrapper. Fold bottom point up, and then side points into the middle. Moisten the top edge with water, and roll the bottom up, until you have a long thin cylinder. Continue for the other 17 wrappers. NOTE: Do not make these too wet when you seal them, and lay them out in one layer, not touching each other if possible. Otherwise they will stick to each other, and you'll never get them apart cleanly. Experience talking here. :). Fry lumpia in several inches of oil heated to 375 degrees F for 4-5 minutes, or until golden brown. Remove from oil and drain on paper towels.
Heat oil and saute garlic along with the oregano. Stir in cabbage and water mixing well. Add salt and pepper to taste. Cover and cook over medium heat, stirring occasionally 8 to 10 minutes or until tender. Serve immediately.
Preheat oven to 350 degrees. In a medium bowl combine flour, cocoa and baking powder. Set aside. In a large bowl, beat the oil, butter and sugars until well blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Gradually add flour mixture to oil and sugar mixture and mix well. Stir in chips. Drop by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350° for 12-15 minutes or until edges begin to brown. Cool for 1 minute before removing from pans to wire racks.
Put a large saucepan over a medium heat, then add a little oil, the spring onions, garlic and coriander stalks. Cook for about five minutes, or until the spring onion is soft and sweet. Add the turmeric and cook for a couple of minutes to toast and release the oils. Add the chickpeas, stock and coconut milk, the zest and juice of both lemons, and the squeezed lemon halves to the pan. Bring to a boil and simmer on a medium-low heat for 20 minutes, until slightly thickened and a vivid yellow. In a separate pan, heat three tablespoons of oil, and fry the shallots over a medium-low heat until golden and slightly crisp. Remove with a slotted spoon and drain on kitchen paper. Once the stew is ready, scoop out the lemon halves, stir through most of the herbs and serve topped with the crisp shallots, chili flakes and remaining herbs.
In a bowl beat all ingredients together. Heat a non stick or lightly oiled pan on a medium heat. I normally use a small frying pan to give me a 1/4 inch thick omelette. Cook until golden on both sides. Allow to cool and slice into 1/2 inch thick slices.
Boil potatoes, keeping skins on, until tender. Meanwhile, crush garlic into medium-sized serving bowl and add chopped parsley. Add olive oil and mix well. Let mixture sit while potatoes are cooking. When potatoes are done and still HOT (or at least very warm- they absorb the flavour better that way), cut into bite-sized chunks and add to parsley-garlic mixture. (If you prefer to peel your potatoes, feel free). Stir well to coat potatoes. If more oil is needed (sometimes it varies, depending on the potatoes), add enough to get desired amount. Salt and pepper to taste. This is best when it sits for at least an hour at room temperature before serving to let the flavours combine.
Preheat oven to 350°. Grease and flour a 9x5x3" loaf pan. Put the eggs in a mixing bowl and beat with an electric mixer until they are pale yellow and thickened. (This takes a few minutes.). With the mixer running, gradually add the sugar and then the oil in a slow, steady stream. In a small bowl, stir milk, lemon juice, and lemon zest together and add to batter. Sift flour, baking powder, and salt together and blend into batter until thoroughly mixed. Pour batter into the prepared pan, which should be about two-thirds full. Place in oven and bake about 35 to 40 minutes, or until a toothpick inserted near the center of the loaf comes out clean. Place the pan on a cooling rack for 5 minutes. Loosen loaf and turn out onto the rack. Turn loaf upright and let cool completely. Sprinkle with powdered sugar or you can make a lemon glaze and drizzle over.
Mix ingredients together. Cover and chill until thick. Serve with vegetables and crackers for dipping.
Preheat broiler to high. Under the broiler, toast bagel halves on a baking sheet until golden brown. Remove from oven. Top each bagel half with sliced avocados and tomatoes; lightly salt & pepper and sprinkle chopped basil over the tomatoes. Put a layer of mozzarella cheese over the basil, sprinkle with grated Parmesan cheese, and top with black pepper. Broil prepared bagel halves for approximately 2 to 3 minutes or until cheese has melted. Remove from oven and enjoy!
Combine the basil leaves and water in a saucepan. Bring to a boil and simmer very gently for 5 minutes. Add the tea, ginger, honey, and peppercorns and bring back to a boil. Remove from the heat and steep, covered, for 5 more minutes. Just before serving, return to a boil and strain into tea cups.
Blanch and toast the almonds. Peel and chop them very finely or crush them in a mortar with 1/2 cup sugar. Add the vanilla, beat egg whites till stiffened, then fold in the almonds. Spoon the batter into a pastry bag fitted with a plain tip. Pipe 2 l/2-in. wide rounds about 1 1/2 apart on a buttered baking sheet and flatten them a bit. Sift the confectioner's sugar over the tops and let stand at room temperature 1-2 hours. Pre-heat the oven to 350°F and bake for about 20 minutes Remove from oven and cool. Amaretti may be kept in a sealed box for several days.
With your hands, combine the beef, veal, and pork in a large bowl. Add the eggs, cheese, parsley, minced garlic, and salt and pepper to taste and blend the ingredients together. Add the bread crumbs and blend into the meat mixture. Slowly add the water, 1 cup at a time, until the mixture is moist. Shape the meat mixture into 2 1/2 to 3-inch balls. Heat the oil in a large skillet. Saute the whole garlic until lightly brown to flavor the oil, about 1 to 2 minutes. Remove the garlic with a slotted spoon and discard. Add the meatballs and fry in batches, being careful not to crowd the pan. When the bottom half of the meatball is well browned and slightly crisp, about 5 to 6 minutes, turn it and cook the other side for 5 minutes more. Remove the meatballs from the heat and drain them on paper towels.
Whisk vinaigrette ingredients in large bowl until combined. Add onion and cucumber and toss; let stand to blend flavors, about 20 minutes. Add tomatoes, parsley, mint, and peppers to bowl with onions and cucumbers; toss to coat with dressing. Transfer salad to wide, shallow serving bowl or platter; sprinkle olives and feta over salad. Serve immediately.