HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large saucepan, cook bacon until crisp. Remove cooked bacon, drain on paper towels, and crumble. Cook onion in bacon drippings until crisp tender. Add remaining ingredients, cover, bring to a boil, and simmer for 10-15 minutes. Add bacon and serve. To freeze, cool soup quickly in refrigerator, then pour into plastic freezer container. Attach a small freezer bag with the cooked bacon. Then freeze solid. When ready to eat, place soup in saucepan with 1/4 cup water. Stir and heat until bubbly. Warm bacon in the microwave until crisp, then sprinkle over soup.
Combine flour, baking powder, butter, sugar, salt mix until mixture resembles course meal. Add egg, 3/4 cup milk and fennel seeds stirring until dry ingredients are moistened. Depending on the flour you might need to add more milk. Put some butter in your hands and make 2'' balls with the dough. Bake in a greased baking sheet at 400 degrees till biscuits are lightly browned, about 12 to 15 minutes.
Add all ingredient to the crock pot except for the tofutti and tomatoes. Mix well to make sure tomato paste is dissolved fairly well in the stock. Cook on low heat for 8 hours. Garnish with extra dill, tofutti sour cream, and chopped tomatoes. Enjoy!
Mix cookie ingredients as for cookies. Divide dough into 7 and roll out so it is approx size of 8" cake pan. Bake at 350 until slightly browned. Cool. Cover prunes with water and simmer until tender. Drain, reserving at least 1/2 cup of water. Put in food processor and add rest of ingredients. Process until smooth. Return to pot and simmer for a few minutes to allow flavors to blend. Cool until you can touch it without burning yourself. Layer filling between cookies, ending with a cookie. (seven cookie layers and six filling layers.) Wrap in wax or parchment paper and then in foil. Refrigerate for 1 1/2 to 2 weeks to cure. You know it has sat long enough when the cookie doesn't crumble when you cut it.
Chop peppers and put in blender with vinegar. Blend well and pour into large boiler. Add sugar and mix well. Bring mixture to a rolling boil and boil for 1 minute. Remove from heat, strain through sieve and return liquid back to a boil. Boil for 5 minutes. Remove from heat. Add Certo and food coloring quickly. Put into 6 (1/2 pint) jars and seal. I use heated seal method, where I heat the lids in boiling water, place on jar, secure ring tightly and turn jar upside down for 5 minutes. Turn jar up correctly and allow to cool completely before storing. Newer studies show that it is safer to seal with the hot water bath method. To do this, put into a large boiler with rack on bottom, cover with 1-2 inches of water and boil for 5 minutes. Remove to rack to cool.
Place the butter beans in a heavy saucepan and cover with cold water. Bring to a boil over high heat, reduce to a simmer, and cook,covered (with the lid cracked), until the beans are tender, about 1 hour. Drain and cool. Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onions and garlic and saute, stirring constantly, until soft, about 5 minutes. Add bay leaf and cardamom and cook for 1 minute. Add the leek rounds and carrot, reduce the heat, and saute, covered, for about 5 minutes, stirring occasionally. Add the wine and tomatoes, bring to a simmer, then add the beans and cook for 5 minutes, uncovered, stirring constantly. Add the vinegar, salt and pepper, stir well, and remove from the heat.
Split focaccia (to make a top and bottom, like a sandwich). Place focaccia in a warm oven and heat just until crisp; remove and set aside. Preheat oven to 400 degrees. Trim and discard rind from cheese; cut cheese into large pieces. Place in a medium microwave-safe bowl; microwave on high for 30 to 45 seconds or until cheese begins to melt. Stir in artichoke hearts and bacon. Microwave cheese mixture on high for 1 to 1 1/2 minutes or until heated through, stirring once or twice. Spread mixture on focaccia bottom. Place focaccia top over mixture. Place on baking sheet. Bake, uncovered, 8 to 10 minutes or until heated through. Cut into 4 x 1 inch strips or wedges. Garnish with rosemary if desired.
Preheat oven to 400. In a large skillet heat vegetable oil. Add chopped onion and garlic and saute just a few minutes to the flavors to blend. Add ground beef and cooked until browned. Add oats and incorporate well. Add beans, spaghetti sauce, chicken broth and seasonings; simmer 20 minutes. Spoon chili into a sprayed 13 x 9 baking dish. Sprinkle evenly with cheese. Spoon corn muffin batter (prepared according to package directions), like dumplings over the top of the casserole. Bake 20 to 25 minutes or until corn bread dumplings test done.
Beat sweet potatoes, milk and egg until smooth; add butter. Combine flour, oats, sugar, baking powder, spices and salt. Stir into sweet potato mixture just until blended. Divide batter evenly among paper-lined or greased muffin tins. Combine remaining ingredients and sprinkle on top, pressing tightly. Bake at 400F for 20-25 minutes.
In a large pot over medium heat, saute onion in butter until tender -do not brown, add garlic and cook for one minute more. Puree all the corn with the chicken broth in a blender, add to onions and simmer 20 minutes. Add the rest of ingredients and stir until cheese melts, simmer about 10 minutes. Adjust seasoning to taste. Serve with a few tortilla chips broken over the top, you could also top with black olives or salsa,. Note: I will often buy whole milk for this recipe, but will also mix some half and half into non-fat milk. It would probably be fine with just the lower fat milk, but not as rich.
Preheat oven to 350 and grease and flour 2 round cake pans or 1 - 9x13 rectangle. In a bowl: combine cake mix, eggs, oil, water, & extract then beat for about 2 minutes and pour into pans. Bake for half an hour (until baked through). In a clean bowl: mix coconut cream with condensed milk and stir until smooth. When the cake comes out, poke holes in it all over (with a fork or skewers) then pour the milk mixture over the whole cake. Leave to absorb overnight. Beat cream until soft peaks form. Add sugar and continue whipping until stiff. Either make it into a layered cake or just ice the top of a 9x13. Sprinkle top with flaked coconut (you can toast it if you want).
Preheat the oven to 400 degrees F. Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. (I added a little Garlic salt too). Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool.
Preheat oven to 400 degrees. In a medium glass or plastic bowl, combine chicken breast and buttermilk. Cover and put in refrigerator for 10-15 minutes. Combine corn flakes (or cheese crackers),italian seasoned breadcrumbs, garlic powder, oregano, and black pepper in large ziploc bag. After chicken is chilled, drain off liquid and add to ziploc bag, shaking to coat. Add olive oil to shallow baking pan. Place chicken in pan. Bake for approximately 4 minutes on each side, or until chicken is thoroughly cooked. Serve with honey mustard dip or light ranch dressing.
Beat butter and shortening with electric mixer until creamy. Gradually add brown sugar and granulated sugar, beating until light and fluffy. Add eggs, one at a time, beating just until the yellow yolk disappears. Sift together flour and baking powder. Add alternately with the evaporated milk, beginning and ending with the flour mixture. Beat batter at low speed just until blended after each addition. Stir in vanilla and pecans. Pour batter into greased and floured 12-cup tube or Bundt pan. Place pan in cold oven. Set oven to 300 degrees Fahrenheit. Bake for 1 hour and 30 minutes to 1 hour and 45 minutes, or until toothpick inserted into middle comes out clean. Cool 10 to 15 minutes. Remove from pan and cool completely on wire rack.
Brown ground chuck and chopped red onion in a large skillet. Drain fat (I push the chuck and onion to the side and put a folded paper towel on the other side. Tip the pan so the fat runs to the paper towel. Less time and no need to dirty other dishes.) Add tomato soup and drained green beans. Stir and heat through. Meanwhile, heat your Simply Traditional Mashed Potatoes. Put a large mound of potatoes on each plate and smother with the green bean and tomato mixture. OMG is this good!
In a large skillet, cook the beef with the onions and celery over medium heast until meat is no longer pink and vegetables are tender. Drain well. Stir in chili and 1/2 cup corn chips. Transfer to a greased 9X9 baking dish. Sprinkle with remaining chips around the edges of the dish. Fill center with cheese. Bake uncovered, at 350 for 10 minutes or until heated through.
Fill 1 cup measuring cup with ice and then water to make one cup. Blend in a blender or food processor and pulse until crushed. Add the strawberries, sweetener and limeade. Puree until smooth and thick.
Place chicken breasts in a gallon sized zip bag or a large bowl with lid. In a medium bowl, combine all other ingredients for the marinade. Pour the marinade over the chicken and place in the refrigerator for several hours or overnight. Heat a large skillet over medium high heat. Saute the chicken until it is cooked through and no longer pink, and nicely browned outside. Garnish with lime wedges; serve with yellow rice and black beans.
In a bowl, combine the six ingredients. In a greased 1 quart baking dish, layer a fourth of the potatoes and a fourth of the cheese mixture. Repeat layers three times. Cover and bake at 400 degrees for 60 minutes or until potatoes are tender.
For immediate cooking: Pre-heat oven to 350°F Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts). For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer. To thaw and cook: Take the bag out of the freezer the night before, make sure the baggie is completely closed. Place the bag in the refrigerator to thaw. Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
Combine the six ingredients of the chili seasoning in a plasctic bag. Set aside. Brown filet mignon in a large pot, add 3 teaspoons of the seasoning mix to coat. Add the ground turkey and cook until no longer pink. Add onion, cook 3 more minutes. Add tomatoes and 3 more teaspoons of the seasoning mix. Add one can of chili beans. In a food processor add the other can of beans and process until smooth, then add to the chili. Cook on low for about 45 minutes.
In a large heavy saucepan combine the water and the rhubarb. Bring to a boil and then let simmer until tender about 20 minutes. Strain, and add the juice of one lemon and the sugar (more or less, to taste). Cool well, and serve over ice in tall glasses.
1. Boil can of sweetend condensed milk in unopend can for 3 hours. Make sure you keep the water over the can while boiling. 2. Cut up bananas and spread over the bottom of the pie crust. 3. Pour the boiled milk over the bananas. 4. Spread cool whip over the boiled milk. 5. Sprinkle pecans over top of cool whip. 6. Cut pie and enjoy! :).
Break open the chivory and place 3 leaves on each of 4 plates. Brush the scallops with a little of the olive oil. Cook in a hot, non-stick frying pan for 1 minute on each side until golden. Place a scallop on each leaf. Whisk together the remaining olive oil, walnut oil, lime juice and some salt and pepper. Top each leave with a cube or two of roquefort and a scattering of chives, then drizzle over the dressing and serve with the scallops are still just warm.
Place all ingredients, except the olive oil, into a bowl and whisk until thoroughly blended. If you have an electric mixer with wire beaters, use them during this next step, or continue with the whisk. While beating constantly, add the oil a few drops at a time. Slowly increase the flow to a light drizzle until you've used all the oil and the sauce has thickened. Allow the sauce to meld at room temp for several hours before using.
Preheat oven to 350 degrees F. Remove the liverwurst from its casing and place into a large mixing bowl. Mix together well with the cracked peppercorns, a little marjoram,chopped parlsey to taste,the egg yolk,and the brandy; set aside. Core the apple, then slice into 4 thick apple rings (NOT wedges!)- they should resemble canned pineapple rings. Heat butter in a skillet and first brown the apple slices on both sides, then add the leek and saute until lightly browned. Spread each slice of toast with even amounts of the liverwurst mixture, then top each with a sauteed apple ring. Scatter the sauteed leeks on top, followed by the shredded cheese. Place all four toasts onto a foil lined baking sheet, along with the tomato halves cut sides up, seasoned with a little salt if desired-if you wish, you may brush tomato halves with a little olive oil and sprinkle with a little extra Swiss cheese, or leave them plain. Place in the preheated oven for about 10 minutes or until nicely browned. Serve each slice of toast with a grilled tomato set atop a lettuce leaf on the side and sprinkled with some more freshly chopped parsley. Serve immediately. NOTE: 200 grams is a little less than 1/2 pound.
Mix shrimp with egg wite, corn starch and just enough water that you have a thick batter. Then lightly fry shrimp. Add chili oil and dried peppers peppers to hot pan. Add rest of sauce ingredients except water and corn starch. Cook for 1 or 2 minutes. Mix water and corn starch then add to pan. Mix well. Add shrimp to sauce and coat.
Preheat oven to 350°F. Spray a 9x5-inch loaf pan with non-stick.(butter flavored) spray. Into a large bowl sift together the flour, baking powder, salt and sugar. Slowly pour half of the beer into the flour mixture and stir (The pub cans of Guinness are larger than 12 ounces, but they have better carbonation, so use what you need and drink ;=) the rest.). Add the molasses and stir in the balance of the beer. Stir in optional craisins, dates, or nuts. NOTE: Stir just enough to blend in the flour but DO NOT over mix or you'll end up with a beer brick! Pour into the prepared loaf pan (no more than 2/3 full). Bake for 45 - 55 minutes or until toothpick comes out clean. Cool in pan for 5 minutes, and then turn it out onto a rack. Drizzle or brush the butter on the top of the bread.
In a medium bowl, combine tomatoes, mayo and honey. Stir in chicken, celery, grapes and pecans. Cover and chill till ready to serve.
Bring a large pot of lightly salted water to a boil; cook rice until tender, drain, and briefly rinse with cool water. Spread on a kitchen towel, cover with another towel, and gently pat dry. Meanwhile, put the cucumbers, parsley, dill and mint in a large bowl. Combine the onions, salt, vinegar and oil to make the dressing. While the rice is still warm, stir it into the cucumber mix, adding the dressing and the yogurt. Toss gently with a wide spatula. Taste for salt and pepper. Serve tepid or chilled on lettuce leaves.
Stir the sugar and water together over medium heat until the mixture boils and the sugar dissolves. Cool the mixture, place it in a blender, add the mango and lime juice and puree until smooth. Transfer to a pie plate or refrigerator tray covered with foil, and freeze 2 hours, or until slushy. Remove from freezer, add the tequila, and beat well. Return to freezer, remove after one-half hour, and beat again. Place the ice in the freezer and remove 10-15 minutes before serving time. Place in blender or food processor and process until smooth. Serve immediately.
Preheat oven to 350°F. Scrub potatoes and halve or quarter any that are larger than bite-sized. Combine all ingredients in a large heavy duty zip lock plastic bag and shake well to coat potatoes. Place in a shallow roasting pan (lined with foil for easy clean up), and roast for 1 hour. Taste and adjust the seasonings. Serve hot or at room temperature.
Mix all ingredients together in blender or food processor. Add vinegar until the desired consistency is obtained. Place in bottles and leave for 3-4 days before using .
Put berries in 6 quart heavy pot. Coarsely crush berries. Stir in all ingredients except sugar. Bring to full rolling boil over high heat, stirring constantly. Add sugar. Return to full rolling boil for 1 minute, stirring constantly. Remove from heat, skim off foam with metal spoon. Ladle hot jam into hot, sterilized 1/2 pint canning jars, leaving 1/4 headroom. Wipe jar rims. Add lids.Process in boiling water canner for 5 minutes. Start timing when water returns to boil.
Set oven to 350 degrees. Grease a 13 x 9-inch baking dish. In a bowl cream together butter with sugar and 1/2 cup brown sugar until light and fluffy (about 4 minutes). Add in water, maple extract and 2 egg yolks (reserve the whites in another bowl) beat for 2-3 minutes. Mix together the flour, salt, baking soda and baking powder and cinnamon (if using) then add to the creamed mixture; mix until combined. Spread the batter into the prepared baking dish. Sprinkle the chocolate chips on top of the batter. Beat the egg whites until soft peaks form, then add in in 1/2 cup brown sugar; blend well. Spread the egg white mixture over the top of the chocolate chips. Sprinkle the top with chopped nuts. Bake for about 35 minutes or until the meringue is light brown. Cut the bars while still hot.
Preheat oven to 350°F. In a medium mixing bowl beat together oil, peanut butter, eggs, vanilla extract, and butterscotch flavoring. Stir in water. Sift flour, stevia, and baking powder together. Mix half of the dry ingredients into the peanut butter mixture. Stir in the rest of the dry ingredients. Briefly chop coconut in a blender, if the pieces are large. Fold into cookie dough- mixture will be stiff. Drop by rounded teaspoons onto ungreased cookie sheets. Flatten with a fork in an "X" pattern. Bake 9-10 minutes or until golden. Leave cookies on baking sheet 2 minutes to cool and remove to racks to finish cooling. Store in an airtight container.
Cover dried shrimp with warm water. Let stand 15 minutes; drain. Finely chop shrimp; reserve. Cook and stir onion, chiles, garlic, paprika and red pepper in 2 tablespoons oil in Dutch oven over medium heat until onion is tender. Stir in coconut milk, tomatoes, salt and reserved dried shrimp. Heat to boiling; reduce heat. Simmer uncovered 15 minutes. Stir in bread crumbs and peanut butter until well blended and mixture is consistency of thick sauce; keep warm over low heat. Heat 3 tablespoons oil in skillet until hot. Cook and stir raw shrimp in oil over medium heat until pink, about 3 minutes. Remove shrimp to sauce mixture with slotted spoon. Add more oil to skillet if necessary. Cook and stir fish until it flakes easily with fork, 3 to 4 minutes. Gently stir fish into sauce mixture. Sprinkle with cilantro; serve with salsa if desired.
In a small skillet, dry roasted pecans over medium heat for 1 to 5 minutes; stirring frequently. Finely chop. Meanwhile, arrange 1/2 cup salad greens on each of eight plates; set aside. Cut pears in half lengthwise. With a melon baler, remove seeds and make a small, round cavity in each pear half. Cut cheese into eight pieces; shape each into a ball. Roll in pecans and place one in each pear cavity. Arrange pears on lettuce. Pour vinegar into a small bowl; add sugar, whisking until dissolved. Add oil in a fine stream, whisking constantly until smooth. Drizzle evenly over pears; sprinkle with any remaining pecans.
Pre-heat oven to 180 degrees celcius. Cream butter, sugar and cinnamon untill light and creamy. Add the eggs one at a time and beat well. Fold the sour cream through and then sift the flour over the mixture. Fold through until combined. Spoon the cake mixture into a greased 23cm round springform pan. For the topping mix together the flour, demerara sugar, almond meal and cinnamon. Toss the apples in the mixture. Arrange the apples on top of the cake and sprinkle with any remaining topping. Bake for 1 hour or until the cake cooked when tested with a skewer. Slice into wedges and serve warm or cool with thick cream.
Combine all ingredients in a blender and blend until smooth. Serve in a champagne glass garnished with a twist of lemon.
In a large skillet, combine the berries, water and 1/3 cup vanilla sugar. Set the skillet over medium-high heat and bring it to a simmer. While the berries are cooking, combine flour, baking powder, salt and remaining sugar in a medium bowl. Mix with a fork to combine. In a separate bowl, whisk together milk and vanilla and add to dry ingredients. Mix together with a fork until dry mixture comes together in a soft dough. Drop the dough by heaping spoonfuls onto simmering berries, making 8 dumplings. Cover pan and cook 10 minutes, until dumplings are puffed up and cooked through.
Place all ingredients in bowl of a stand mixer. Mix well, then knead using the dough hook for about 2 minutes.The dough will be very sticky. Place in a very large (it will almost triple in size) greased bowl. Let sit at room temperature for 2 hours, then refrigerate overnight. You can use the dough at any point in the next 7 days. When you are ready, take out about a pound of dough and roll it into an oval. Fold the dough in half the long way and seal edges with the heel of your hand. Flatten dough into an oval and fold again. Gently roll dough with hands to form into a classic baguette shape, about 15 inches long. Let rise on a baking sheet sprinkled with cornmeal (or greased) for 90 minutes. Make 3-4 large diagonal slashes on the top, using a serrated knife at a 45 degree angle. Spritz with warm water to help give the bread a crispy exterior. Bake at 450 degrees for 25-30 minutes.
Melt butter in sauce pan until bubbly; add flour and stir well. The roux will be thick. Add drippings if you have any (not needed, but makes the flavour deeper). Add chicken broth 1/4 cup at a time and stir well in between addings. Before adding the last 1/2 cup make sure that the gravy comes up to a slight boil as it will get thicker and thicker. Add the last chicken broth. You may find that you need to add more/less chicken broth - it will depend on how thick you want your gravy. Add salt and pepper to taste - remember to add enough salt to get the full flavour of the gravy out. The 3/4 tsp is what our family likes.
Rinse artichokes. Cut off 1/4 of the artichoke and trim leaf tips. Cut in half. Mix all ingredients and pour over chokes. Cook in 400 degree oven until done. I don't wrap in foil, but see that reviewers have and I'm sure it speeds up the cooking time. Cooking time really varies. It depends on the size and age of the artichoke. You just have to check. I usually serve these at room temp with a mayo-curry sauce.
Preheat the oven to 350 degrees F. Combine everything except the half-and-half until just combined. Do not over mix. (Mixture will not be creamed, just mixed together.) Quickly pour in 1 1/4 cups of the half-and-half while mixing quickly. If the dough appears at all dry add the remaining 1/4 cups of half & half until just combined. Again, do not over mix. Turn the dough out onto a very well floured surface. If the dough is very sticky, flour the top of the dough also. Pat the mixture into a layer 3/4 to 1-inch thick. Using a 2-inch diameter round cutter, cut out the scones, dipping the cutter into flour each time between cuts. Place each scone, as cut, onto a parchment paper covered sheet pan leaving 2 to 3 inches between each scone. This should make 12 round scones. (You can also form dough into rectangular shape and cut with a knife into 12 square or triangle scones.). Bake for about 18 minutes or until golden brown on both the top and bottom of scones.