HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare and mash potatoes with half and half and some butter. In a large sautee pan, add 2 tbs. butter and a little oil. Add Ham first, browning slightly, then add leeks and onions and sweat them until they are translucent. Cut cabbage into large bite size pieces (I like approximately 1"x2" strips) and add to sautee pan along with a couple of tablespoons of water. Cover and cook until cabbage is tender, stirring occasionally. Fold contents of sautee pan into mashed potatoes and stir to incorporate. I like to take this in a crock pot on warm setting. Before transporting, add a few tablespoons half and half and butter to surface of Colcannon, to be stirred in just before served. This helps combat 'crock pot dry out'. Colcannon is traditionally served in bowls, topped with fresh parsley and a tablespoon of butter sunken into the center.
Put berries in pie crust. Mix flour and sugar and sprinkle over berries. Put top crust over berries, crimp edges, trim off excess dough, and cut a few slashes in the top Bake for 30-35 minutes at 400°F.
Preheat oven to 325°F. Grease two loaf pans. Combine flour, cinnamon, salt, soda, nutmeg, powder, and lemon (or orange) peel in a large bowl; set aside. Combine sugar, eggs, applesauce, oil and vanilla in a large bowl. Add shredded zucchini and walnuts; stir to combine. Add zucchini mixture to flour mixture; stir well. Pour evenly into prepared loaf pans; sprinkle tops with cinnamon sugar. Bake 60-65 minutes or until loaves test done with toothpick. Let cool in pans 10 minutes; remove from pans onto wire rack to cool completely. *Note: Loaves freeze well.
Preheat oven to 350F Have a small casserole dish ready. Bring a large pot of salted water to a boil. Cook the shells for 10 minutes. Drain and let cool. In a large bowl, mix together the ricotta, 1 cup mozzarella, parmesan, salt, basil, and the egg. Spread 1/4 cup sauce on the bottom of the casserole dish. Stuff each shell with a small amount of the ricotta cheese mixture and place closely together in the dish. Top with remaining sauce and mozzarella cheese. Cover with foil and bake for 20 - 25 minutes. Remove the foil and bake for another 5 -10 minutes or until the cheese is melted on top.
Combine all ingredients, except for crust. Pour mixture into crust. Bake in a 350 degree oven for 50 minutes, checking towards end to prevent burning.
In a dutch oven, brown ground beef and onions and drain. Stir in the next eight ingredients. Bake uncovered at 325 degrees for 2 hours, stirring occasionally. Serve on buns and enjoy!
Fill a 5-quart stock pot 3/4 full with salted water and bring to a boil for pasta. Pre-heat a 3-quart stock pot over medium heat and add olive oil, shallots and prosciutto. Stir with a wooden spoon and cook 2-3 minutes until shallots are translucent. Deglaze pot with red wine and reduce by half. Squeeze excess wine out of porcini mushrooms and add to red wine reduction. Add tomatoes and bring to a boil. Season with salt and pepper and add cream, stirring to incorporate. Bring to a boil and reduce heat to low, stirring occasionally. Add pasta to boiling water and cook al dente. Drain and return to pot. Add sauce, cheese and basil and mix well. Serve immediately and sprinkle with more cheese as preferred. Suggested wine: 2000 Frescobaldi/Mondavi Lucente (blend of Cabernet, Merlot and Sangiovese).
Mix everything but the raisins and chocolate chips together. Use a food processor if you can because it makes it a lot easier. Then add in the chocolate chips and raisins. Form into bars and refrigerate for about an hour allowing them to harden. I suppose you could freeze them and eat as needed, but they never last that long around here. You can also increase the honey if you want something a little sweeter. I try to cut back on my sugar as much as I can in my food.
In a large bowl, combine oats, milk, yogurt and vanilla. Let sit for 5 minutes to soften oats. In a small bowl combine orange juice, chopped nuts and honey. Grate apple and immediately add to orange juice mixture. Add remaining fruit. Stir into yogurt mixture and mix well. Serve chilled.
Preheat oven to 350 degrees. Spray baking dish with cooking spray. Heat oil, (and butter if using) in a small skillet. *Optional step*~I brown the chicken in this skillet first, on each side. Remove chicken if browning and put in baking dish. Or if you didn't brown chicken, just place salt and peppered chicken pieces in baking dish. Add onion and apple, cook until soft over med/high heat. Add garlic, cooking for 30 seconds. Add curry powder, salt, and pepper. Add soup and half and half, and cook until heated. Ladle sauce over chicken, covering chicken. Place in oven, bake, uncovered~for 1 hour, or until completely done. Chicken temp should be 160 degrees internally.
In a blender or food processor, place the garlic chives, parsley, spinach, nuts and garlic. Whirl until finely minced. Add the oil and cheese, and process until blended. Transfer to a small bowl, cover, and chill.
Cook and stir in brown rice, wild rice, onion and celery in margarine until onion is tender. Stir in mushrooms, sage, marjoram, thyme and stock. Heat to boiling, stirring occasionally. Pour into ungreased 1 1/2-quart casserole. Cover tightly. Bake in 350-degree oven until all liquid is absorbed, about 1 hour.
Mix together first 4 ingredients. Chill 1 hour. Blend next 3 ingredients. Spread on toast or crackers. Top each with a shrimp. Garnish with parsley. Chill.
At least one hour or even a day ahead of time, make the Salsa Topping. Mix Salsa ingredients in a small bowl, chill. In a 13x9" baking dish, place the chicken, (not touching) and dot with Butter. Bake at 350° for 30-45 minutes, or until done. While chicken is cooking fry bacon and shred the cheeses. When chicken is fully cooked, remove from oven. Turn oven up to 425°F (*Unless you prefer the broiler). Spread the barbecue sauce on chicken, then the bacon and then add cheeses. Place the baking dish, back into the hot oven* or under the broiler for a few minutes until cheese is melted and bubbly, plate and top with the chilled Salsa Topping.
Preheat oven to 325 degrees F. Mix first 7 ingredients in a bowl. In another large bowl, mix the rest of the ingredients, besides the bananas. Mash the bananas (its sometimes easier to mash them in their skins a bit first) then add them to the bowl with the wet ingredients and mix them together. Add the dry ingredients to the wet ingredients in 3 installments, make sure not to over-mix. Either grease muffin tin with a paper towel dipped in olive oil or line the muffin tin with paper liners. Fill the muffin cups about 3/4 the way up. Crumble granola and add to the top of each muffin, adding as much or as little as you want. Bake for about 20-25 minutes or untill a toothpick comes out clean. Enjoy !
Combine margarine, sugar, vanilla, cocoa, milk, and peanut butter in a large pan or microwave safe bowl. Melt on stovetop or in microwave, stirring often, until well mixed. Stir in oatmeal. Drop teaspoonfuls onto waxed paper. Roll between hands to make balls that look like meatballs. Let cool. Yummy! (Note: The sugar can be reduced if you like).
Preheat oven to 200°C Line base of a large roasting pan with baking paper and set aside. Heat a large non-stick frying pan over high heat. Spray chicken with oil and cook for 2 minutes each side to brown. Remove from pan and set aside. Meanwhile, combine honey, rosemary, mustards and vinegar in a bowl. Season to taste with salt and pepper. Arrange carrots, parsnips and onions in roasting pan and toss with olive oil. Roast vegetables in the preheated oven for 40 minutes, turning once. Arrange chicken amongst vegies. Spoon over marinade and roast for a further 15 minutes, or until chicken and vegies are golden and cooked through. Set aside to rest for 5 minutes. Slice chicken into 4 pieces and serve with roasted vegetables.
Sift dry ingredients together. Cream butter and sugar together; add eggs and vanilla. Add the dry ingredients and finally the nuts together. Using sheets of wax paper drop about a cup and 1/2 of the cookie mixture onto the paper and roll into logs, sealing the cookie dough inside the wax paper. Place in Refrigerator for at least 2 hours. Unwrap the wax paper and slice about 1/4 inch thick slices and place on cookie sheet. Bake in a preheated 375F oven for 10-12 minutes. Store in any cookie jar.
Preheat the oven to 350°F (180°C). Lightly grease 2 baking sheets. In a medium bowl, with electric mixer on high, beat egg whites into soft peaks. Gradually add sugar and salt, beating after each addition until peaks are glossy. Fold in vanilla and orange zest. Fold in coconut and nuts. With hands, roll heaping tablespoonfuls of mixture into rounds and set on baking sheets. Bake 20 to 25 minutes, or until golden. Cool on racks. Place chocolate chips in microwave-safe bowl and microwave at 25 second increments until chocolate chips are shiny. Dip bottoms of macaroons in chocolate.
Preheat the oven to 375 degrees F. Prick the sweet potatoes all over with a fork, put them in a roasting pan and roast for 30 minutes. Toss the bananas into the pan and continue roasting for 10 to 15 minutes, until both the bananas and potatoes are very soft. Remove the pan from the oven but don't turn the oven off. When the potatoes are cool enough to handle, scoop out the flesh into a large mixing bowl. Peel the bananas and add them to the bowl along with 1 stick of the butter, and the honey. Season with salt and beat vigorously with a wooden spoon until everything's well combined and the mixture is fluffy. Spoon into an oven-proof serving bowl and smooth the top. In a separate mixing bowl, use your fingers to rub together the remaining stick of butter, the brown sugar, flour, and pecans until the mixture is the consistency of coarse crumbs. Sprinkle the crumb mixture over the sweet potatoes and return to the oven. Cook for about 20 minutes, until the crumbs are golden. Serve hot.
Slice the fruit, put off to the side. Mix all the liquid ingredients, then add sweetener. Add sliced fruit. chill for at least one hour, but the longer you let it sit with the fruit, the better it will taste. Serve over ice.
With a little oil, saute the onions over medium low heat in a deep skillet. My preference when cooking onions is to let them get a lot of color. Next, add the bacon, garlic, and Italian dressing. The dressing makes a nice base for the sauce, but I like to let it simmer for a few minutes like this so the majority of the vinegar taste cooks off. Add the half and half, you can use fat-free if you would like. It's important at this step to be sure that your skillet isn't too hot, as you don't want the dairy to curdle or separate. Now it's time to add your cooked chicken, mozzarella cheese, tomatoes, and parsley. I added my chicken while it was still mostly frozen, and it still turned out lovely. Now is the time when you need to decide your preference in sauce. Do you like it a little thicker? Throw in some more cheese. Is it way too gloppy and thick? Add in a splash or two of milk until you get the consistency you like. Once you're happy, cover your sauce and keep over medium-low heat while you prepare your farfalle. Stir occasionally. When pasta is done and drained, toss it all together and enjoy.
Mix dry ingredients. Rub in butter til crumbly. Mix in beaten eggs. Add enough cold water to make a soft dough. Turn onto floured board and pat to 1 inch thickness. Cut in rounds or squares. Fold in half and brush with milk. Place on greased baking sheet. Dust each with sugar. Bake 400F 15 minutes. Serve hot with butter and jam.
mix everything but wrappers, oil mustard, and jelly. spoon into the wrappers. moisten the edges of each wrapper with water. carefully tuck edges of wrapper under. roll wrapper tightly and press edges. drop eggrolls into hot oil fry about five minutes. serve with mustard and jelly as dippers.
Mix together first seven ingredients in mixer. Mix 2 minutes at medium speed. Fold in chopped nuts. Coat bundt pan with cooking spray and flour. Bake at 350 degrees 35-40 minutes. Insert toothpick to check for doneness. Cool 5 mins in pan, invert to plate. Cool, dust with powered sugar.
Mix all ingredients, refrigerate and serve on crackers. Tweak recipe as you desire on amount of egg and mayo. As Gram didn't have a real recipe, I just guessed and I am sure I never make it the same, but it is always delicious!
Peel and mash the bananas, then add the pineapple to the bananas. Add the sugar to the fruit mixture and pour it into a large enameled pot. Stir over low heat until sugar dissolves. Bring to a boil over medium heat, stirring continuously. Boil mixture for 1 minute. Remove from heat, stir in pectin, and stir for 5 minutes. Skim and seal in hot sterilized canning jars. May be water bath processed for 10 minutes, if preferred.
Grease a 10cm/4in chefs' ring with butter and place onto a plate. Place the cream cheese, icing sugar, cocoa powder and cream into a bowl and whisk together. Press the biscuit crumbs into the bottom of the ring mould, then add the cream cheese mixture to fill the ring. Smooth over the top and sprinkle the chocolate over. Carefully remove the ring and top with the orange segments and mint. For the creme anglaise, heat the milk and cream in a saucepan over a medium heat, until nearly boiling, then remove from the heat. In a bowl, beat together the egg yolks and sugar, then gradually add the warmed cream mixture, stirring constantly. Return the mixture to the saucepan. Add the cardamom and vanilla seeds and stir over a low heat, until thickened enough to coat the back of a spoon. Strain the mixture through a sieve into a bowl and allow to cool. For the spun sugar, melt the sugar in a small frying pan until golden, then remove from the heat. Using a fork, flick strands of the caramel over an upside-down bowl. Allow to set, then remove and serve over the cheesecake with the creme anglaise poured around.
Whisk dressing ingredients together and let stand for at least 1 hour, allowing flavors to blend. Combine all other ingredients, except lettuce, and gently mix in dressing and let chill. Serve on a bed of romaine lettuce.
Preheat oven to 375 degrees. Combine flours with the spices in a medium bowl or on a sheet of waxed paper. Set aside. In a separate bowl beat the butter for a minute. Add molasses and sugar and blend until fully combined. Using a low setting on your mixer beat in flour mixture. Divide dough into halves and shape into diskes. Cover and chill for an hour. Revove one disk from the icebox. On a floured surface roll out the dough into a wafer thin sheet about 1/16 inch thick (really, really thin). Use a floured 2 inch cookie cutter to cut out the crisps and place on a cookie sheet. Alternate rolling method: Getting the thin dough to retain its shape while tranfering to the baking sheet is laborous. My solution is to roll the dough between two sheets of parchment. Peel the top layer of paper off and make the cookie cutouts on the dough. Leave some space, about 3/8 inch between cookies to make the next step easier. Now peel off the excess dough, leaving the cookies on the parchment. Transfer parchment filled with cookies to baking sheet and bake. Perfectly shapped cookies. Bake cookies for 5-6 minutes or until the cookie edges are just lightly browned. Transfer cookies to a baking rack and allow o cool before serving. Makes 66 cookies or 33 servings.
For crust: Combine first 3 ingredients in 9-inch springform pan; press into bottom and up sides. Refrigerate until firm. For filling: Sprinkle gelatin over water in small bowl. Set in pan of simmering water and stir until dissolved. Whisk yolks and 4 tablespoons sugar in large bowl until thickened and light. Gradually whisk in dissolved gelatin. Blend in 1/2 cup plus 1 tablespoon Kahlua and vodka. Set in larger bowl filled with ice and stir until mixture thickens, about 5 minutes. Beat egg whites to soft peaks. Gradually add remaining 3 tablespoons sugar and beat until stiff and shiny. Fold into gelatin mixture. Beat 1/2 cup cream to stiff peaks. Fold into gelatin mixture. Turn filling into crust. Refrigerate pie at least 3 hours or overnight. For topping: Beat 1 cup whipping cream to soft peaks. Add 3 tablespoons Kahlua and 2 tablespoons sugar and beat to stiff peaks. Swirl topping over pie. Garnish with chocolate curls, if desired. Serve chilled.
Place ingredients into the bread machine in order suggested by the manufacturer. Use the whole wheat, regular crust setting. Remove bread from pan and allow to cool on rack.
Drain apricots reserving 1/4 cup syrup; remove pits. Blend apricots in blender. Combine apricots, marshmallows, and reserved syrup in saucepan. Cook over medium heat stirring till marshmallows are dissolved. Cool. Fold in whipped cream. Chill. This is rich so a little goes a long way. This is nice served with simple chocolate cookies!
I like to marinate the tofu for at least an hour and up to 12 hours in soy sauce and sriracha. If you do not like tofu you can use cauliflower instead and you should still marinate it. Also, before you get started you should know that the amount of sriracha I said to use is how much I like and it might be too spicy for you. You can always make it spicier but, if you put in too much from the start you cannot go back. Start out with 1/4 teaspoon and work your way up. If you are making this for a large group make it mild and put the sriracha on the table for people to add as they like. [Sriracha is the particular type of hot sauce or chili paste I think should definitely be used for this recipe. Do not use traditional hot sauce such as Crystal or Franks but you can substitute chili paste if you do not have sriracha.] Add whichever vegetables you like best I only put the ones that I like the most in this recipe but, there is no reason that you could not substitute whatever you like. Remember that different curries can provide different intensities so, you may need to alter the amount you add to your taste. Sautee the onion, garlic and bell pepper in the oil until they are soft. Add the seasonings. Add the tofu, frozen peas and raisins, cook for another 2 minutes. Add the coconut milk and simmer for 20 minutes. Add the tomato just before serving so that it is just warm thru. Serve over brown rice.
Scrub potatoes and cut in quarters. Put in a 5 to 6 quart pan with 3 quarts water. Bring to a boil over high heat, reduce heat, and simmer until potatoes are tender when pierced with a fork 30 to 40 minutes. Drain potatoes in a colander, peel and put through a potato ricer into the pot. Add half-and-half, half the cheese and half the white truffle oil. Mash with a potato masher or beat with a mixer until smooth. Add salt, and pepper to taste. Spoon into a shallow 3 quart casserole and sprinkle with remaining cheese. Broil potatoes casserole 4 to 6 inches from heat until cheese is lightly browned, 5 to 6 minutes. Drizzle remaining truffle oil over potatoes and serve.
Roast jalapeno pepper & anaheim chili pepper on a grill pan on the stove. place peppers on the grill until they begin to blister, then turn them over. When blistered on both sides, remove from grill. Allow peppers to cool until you can work with them with your hands. Peel peppers, remove seeds, and puree. While peppers are roasting, peel potatoes, cut in small water, and boil until fork tender (12-15 minutes). When potatoes are done, drain. Put potatoes back in pot and add the butter. Mash butter into potatoes with either a hand held masher or an immersion blender. Add the sour cream, pureed peppers, salt, pepper, and garlic powder. Melt the Velvetta Mexican Cheese in the microwave and then add to potatoes. Mix all the ingredients together. You can add more salt, pepper, garlic, or hot pepper based on your tastes!
Preheat oven to 425°. Heat 1 tablespoon of the oil in a 12-inch skillet over moderately high heat for 1 minute. Add the red pepper and zucchini and saute, stirring occasionally until soft, about 5 minutes. Stir in the garlic, black pepper and basil, and saute 2 minutes longer. Add the sausage, breaking up any clumps, and saute until no longer pink but not quite cooked through, about 5 minutes. Remove from heat. Toss the potatoes with the remaining 1 tablespoon oil. Spread 1/4 of the potatoes, overlapping slightly, over the bottom of a lightly greased 10-inch pie pan or a 13" x 9" x 2" baking dish. Spread 1/3 of the skillet mixture on top, followed by 1/3 each of the Parmesan and mozzarella cheeses. Press each layer down with your hands. Repeat the layers twice, finishing with a top layer of potatoes. Cover the pie with foil, set in the lower third of the oven, and bake for 40 minutes. Remove the foil and bake until the potatoes are crisp and cooked through, 5 to 10 minutes more. Remove the pie from oven and let stand for 10 minutes at room temperature. Carefully pour off any fat, then cut the pie into wedges. Serves 6.
Season the milk with the Old Bay, salt and pepper. Soak the crabs in the seasoned milk for 15 minutes then drain. Sprinkle each crab all over with 1 tablespoon flour. Brush the bottom side of each crab with melted butter. Broil, top side down, for 8 minutes. Flip them over, brush the top side with butter and broil for about 7 more minutes or until golden brown. Garnish with chopped parsley and serve with lemon wedges.
Melt butter or margarine in a large, heavy skillet. Toss onions with garlic in butter over medium heat until just softened. Add pork and brown lightly two or three minutes per side. Remove meat and set aside. Toss peppers, pineapple, ginger, thyme, salt, pepper and chilies (if using) into the skillet and cook briefly. Sprinkle with flour and add milk, stirring well, bringing it just to the boil. Lower heat and cook, stirring for a few minutes until sauce is smooth and lightly thickened. Return pork to pan and heat through. Adjust seasonings. Great served with rice or noodles.
Lower shrimp (or bugs) into large pan of lightly salted boiling water. Simmer uncovered for 4-5 minutes or until shells have changed to an orange red color. Gently separate the heads from the bodies. Use a pair of sharp kitchen scissors to cut along the soft underside of the bugs. Pull shell apart and ease out the flesh. Cut each piece of flesh in half, lengthways. To make the mango sauce: peel the mango(s), remove the seeds and roughly chop flesh. Place flesh in a food processor. Add sour cream, juice, sugar and sauce. Process for 20-30 seconds or until smooth. Refrigerate, covered, until needed. If the sauce is too thick, add a little extra cream or juice. Dip your bugs into the sauce like a shrimp cocktail and enjoy!
In a bowl, combine turkey, egg, cracker crumbs, cheese, onion, ginger, and 3 tablespoons mustard. Form into 30 balls, 1-inch each. Place in a greased 13x9 inch baking dish. Bake, uncovered, at 350 degrees for 20-25 minutes or until juices run clear. In a saucepan, combine pineapple juice, green pepper, honey, cornstarch, onion powder, and salt; bring to a boil, stirring constantly. Cook and stir 2 minutes more; reduce heat. Stir in remaining mustard until smooth. Brush meatballs with about 1/4 cup sauce and return to oven for 10 minutes. Serve with remaining sauce as a dip for meatballs.
In a large saucepan, combine the crushed tomatoes, grape tomatoes, vegetable juice, carrots, brown sugar, and chicken broth. Bring to a boil then simmer for 30 minutes (or longer if carrots are not tender). Remove from heat, and stir in the basil. At this point, you may puree the soup if you wish. (I always puree.) Add the cream and low fat margarine or butter; return to medium-low heat, and stir until butter is melted. Add salt, pepper, and garlic powder to taste. Serve immediately.
Preheat oven to 350 F. In a mixing bowl, beat the butter with the cream cheese until well blended. Beat in the sugar and vanilla, then stir in the flour until well mixed. Using a 1/2 tablespoon measure, shape the mixture into small balls and place 2" apart on ungreased cookie sheets. Make a small dent in the top of each cookie and carefully place a blueberry and a strawberry half, cut side down, in each indentation. Bake cookies for 12 to 18 mins or until very lightly browned. Cool on racks.