HumbleIntelligence/food-ner-1-Million huggingface dataset:
FOR THE FILLING, cook potatoes in boiling salted water until tender, and drain. If you have a ricer, rice potatoes and stir in butter while hot, otherwise mash with electric beaters. Season to taste and add nutmeg. If adding cheese, allow potatoes to cool, then stir in grated cheese. Chill potato filling before using. FOR THE DOUGH, combine flour and salt. In a separate bowl, whisk eggs, milk and water. Add liquid to flour and stir until blended. The dough should be soft enough that it sticks to the bottom of the bowl, but not so soft that it doesn't hold its shape. You can always add a little more liquid or flour if you need to. Cover dough and let rest 1 hour. On a lightly floured surface, roll out dough as thinly as possible without tearing. Use a round cutter 3 inches in diameter and cut out circles of dough. Place 1 tablespoons of potato filling into the center of each perogy and pinch the perogy edges closed. Perogies can be frozen in one layer on a baking sheet or kept chilled until ready to cook. To serve, melt butter in a saute pan over medium high heat. Add onions, stirring constantly until onions are richly browned. Reduce heat to medium low. TO BOIL VARENYKY: In a pot of boiling salted water, cook about half of the perogies until they float, about 5 minutes. Remove from water with a slotted spoon, add to browned butter and gently stir with rubber spatula or wooden spoon to coat them, cook remaining perogies and stir gently into browned butter. Makes 24 to 30 perogies.
In slow cooker, combine broth, beans, tomatoes, corn, and onion. Stir in spices, then add chicken. Cover and cook on LOW 8-10 hours or High 4-6 hours. Remove chicken and shred or cut into bit size pieces, return to soup. Add hot sauce if you are using it, or just serve it on the side. To serve, ladle into soup bowls and your favorite taco toppings.
In mixing bowl add: 2 (12 0z.) cans of drained kernel corn. Add the prepared vegetables. In a small bowl combine the marinade ingredients. Combine and toss, cover and allow to marinate for at least 4 hours. (better if marinated overnight). Store in fridge.
Beat eggs until very light. Sift together the flour, salt and sugar. Add half the milk and fold in flour, sifted with sugar and salt. Then add remaining milk, cream and butter. If consistency is too thick , add more milk. Using a hot griddle, ladle the batter onto the griddle creating a 5-6 inch diameter. These pancakes are thin and will only need a minute or two on each side. Place 2 tablespoons of lingonberry (Swedish cranberries) sauce on center of pancake and roll up like jelly roll. Serve sprinkled with confectioners sugar.
Wash the cherry tomatoes and place in microwave safe dish with a lid (the lid is important!). Add the soy sauce and oregano. Cover and microwave on high for 5 minutes. Remove from microwave and mash any tomatoes left whole with a fork or a potato masher (not many are left whole as a rule). Taste and add sugar if needed (depends on your tomatoes). Microwave, covered, for another minute on high. Done!
In a bowl, beat eggs, buttermilk, and butter to blend. In another bowl, mix flour, cornmeal, masa, sugar, baking powder, and salt. Stir flour mixture into egg mixture just until evenly moistened. Gently stir in berries. Spread level in a buttered 8-inch square pan. Bake in a 375°F oven until a wooden skewer inserted into the center comes out clean, 20 to 25 minutes. Let cool 10 minutes, then cut into 9 squares.
Cut squash in half and scoop out seeds. Brush squash halves with olive oil and place in slow cooker (slice off bottoms to level, if necessary). Pour 1 cup water into the cooker, around (not into) squash. In a small bowl, combine wild rice blend, pumpkin seeds or pine nuts, minced garlic, tomato paste, salt, pepper, and spices; stir until well-mixed. Stuff rice mixture into each squash half. Slowly pour about 1/2 cup vegetable broth into each squash cavity until full (don't let stuffing overflow). Pour any remaining broth around squash. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Just prior to serving, sprinkle with crumbled cheese. Enjoy!
Peel potatoes; cut into chunks. In pot of boiling salted water, cover and cook potatoes until tender, about 20 minutes, drain and return to pot. Mash to make 5 cups. Mash in 2 tablespoons of butter, let cool for 5 minutes. Meanwhile, in skillet, melt remaining butter over medium heat; cook mushrooms, onions and garlic, stirring often, until no more liquid remains, 6 to 8 minutes. Add to potatoes along with flour, eggs, baking powder, salt and pepper; stir until smooth. Spoon into 12 greased muffin cups. Bake in centre of 375f degree oven until golden, about 40 minutes. Let stand in pan on rack for 5 minutes; serve hot.
Drain water off salmon. Mix salmon, salt, crackers, cheese, lemon juice, egg and onions in a small bowl. Shape into patties and dredge in cornmeal. Over medium-high heat, heat oil in skillet. Add patties, cooking on each side for approximately 5 minutes, or until brown.
Wash the spinach. Remove and discard any tough stalks and shred the leaves. Blanch the spinach in the water that clings to it and drain as soon as it collapses. Press the spinach dry through a sieve and leave to cool a little. Lightly beat the eggs with the nutmeg and salt and pepper. Stir in the spinach and nuts. Heat the oil in an 8 " frying pan. Tip in the egg mixture . Fry gently for about 10 minutes until the eggs begin to look set. As it cooks neaten the sides with a spatula to build up a deep stright edge. Slide it out on to a plate then insert it back into the pan and cook the other side for about 5 minutes. A little more oil in the pan may be necessary. Drain well. Serve warm or cool, cut into quarters with piping hot chips fried in olive oil and a tomato salad.
Rinse brown rice in a sieve and place in a glass jar or bowl. Add double the volume of warm water, cover loosely with a towel to keep bugs out, and set aside in a warm area of the kitchen for about 12 hours. Pour the rice back into the sieve and drain the soaking liquid. Rinse well with fresh water, and shake off excess moisture. At this point you can return the rice to the vessel you soaked it in, cover it back up with water and repeat the draining-rinsing-soaking steps 2 to 3 times per day. Or, you can leave the rice in the sieve over a bowl, cover loosely with a towel, and repeat the rinsing and draining process 2 to 3 times per day. After 1 to 2 days you will begin to see a very tiny sprout emerge from the end of the grain of rice. This is the point at which you want to "harvest" your rice or cease the sprouting process. If the process continues and the sprout grows further you may affect the flavor of the rice. Use the rice right away or store it in the refrigerator, after letting it drip dry, for several days. When cooking sprouted rice take into account that the amount of water needed will be less than usual because the grains have already absorbed quite a bit of moisture. The cook time will also be shorter.
Beat eggs and sugar together on medium high for 2-3 minutes. Add vanilla, oil, vinegar, food coloring and buttermilk and beat for another 1-2 minutes. Mix or sift flour, cocoa, baking soda, and salt. Mix dry and wet ingredients together slowly and beat after each addition until just combined. Spread into 2 prepared cake pans. Bake 25-30 minutes or until pick inserted comes out clean. Cool in pans on wire rack for 10 minutes. Remove from pans, cool for another 30 minutes before frosting.
In a saucepan, combine the strawberries, peaches, and honey. Bring to a boil, then reduce heat and simmer 5 minutes, until berries and peaches begin to break down. Stir in the schnapps and calcium water and bring back to a boil. Whisk the sugar and pectin together and add to the boiling liquid. Boil, stirring constantly, for 2 minutes. Can 10 minutes in a waterbath or spoon into a jar and refrigerate.
Cook noodles as directed on the package. Drain. Mix all remaining ingredients together until well mixed. It may help to heat for a minute in the microwave. Mix noodles and sauce. Serve warm, but these also taste great cold.
Prepare the the Jell-O following directions on the box; pour the liquid into the cups. Stick a straw in each cup, and place cups in refrigertor to set overnight.
Blend the flour, salt and pepper and dredge the meet in the flour mixture. brown in the hot fat in a skillet. Transfer to a heavy pot. Cook onion in fat until lightly colored, then add to the meat. Add boiling water to cover meat, cover pot tightly, simmer at low heat 1 1/2 to 2 hours. Blanch potatoes by covering them with boiling water; drain. Add potatoes, carrots and turnips to stew during the last 20 minutes. Cook until vegetables are tender. To thicken sauce, blend part of the flour mixture used for dredging the meat with sauce from the pot to make a thin paste, add this to the sauce in the pot, simmer until thickened. If dumplings are to be added, prepare as in the following recipe. Combine the biscuit mix with the seasonings, blending well. Add water or milk, stir to moisten. Drop by the spoonfuls on top of the boiling stew, cover and cook 12 minutes.
Preheat the oven to 350°F and line 24 muffin cups with baking cups. In a medium bowl, whisk together flour, baking powder and salt. In a large bowl, cream together the sugar and the butter until light and fluffy. Beat in vanilla extract, then beat in the egg whites one at a time, making sure each is fully incorporated before adding the next. Working in 4 or 5 additions, alternately add the flour mixture and the milk to the sugar mixture. Keep the mixer on low speed while you do this. When just combined, stir in the crushed Oreos. Spoon batter evenly into muffin tins, filling each about 2/3 full. Bake for 15-18 minutes at 350°F, until a toothpick comes out clean (a few chocolate cookie crumbs are fine, but not batter). Cool completely on a wire rack before frosting. Store in an airtight container if not serving the same day. Note: If you only have a 12-cup muffin tin, the batter will not suffer from sitting around for a few minutes while the first batch bakes. Just be sure to let the pan cool completely before filling it up again. Variation: To make plain vanilla cupcakes, simply omit the Oreos. You might end up with only about 18 cupcakes, but as long as you fill the tins about 2/3 full, the baking time will be the same. Quick Vanilla Buttercream Frosting: Combine all ingredients in a large bowl and beat, with an electric mixer, until frosting is creamy, 3-5 minutes. Frost cupcakes with frosting using a butter knife or offset spatula. Add as much or as little frosting as desired. If making Oreo cupcakes, garnish with additional chunks of Oreo.
Preheat oven to 350 degrees. Cook bacon in a large skillet until crisp, drain reserving 2 tbs drippings. Crumble bacon& set aside. Heat drippings over medium heat,add onion& saute until tender. Stir in flour, garlic,salt& pepper. Cook 1 minute stirring constantly. Remove from heat and stir in sour cream. Add corn, parsley and half of bacon till well blended. Pour mixture into a greased casserole dish. Sprinkle with remaining bacon. Bake 20-25 minutes or until thoroughly heated. Sprinkle with chives& serve.
Preheat oven to 350 degrees. Line cupcake pans with liners; set aside. In a medium bowl, whisk together flour, baking powder, and salt. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, mixing until incorporated; scrape down sides of bowl, and beat in vanilla. Add flour mixture and milk alternately, beginning and ending with flour. Scrape down sides and bottom of bowl. Divide batter evenly among liners, filling each about three-quarters full. Bake about 20 minutes. Remove cupcakes from pan, and let cool completely on wire rack. Decorate with your favorite frosting.
Put cream cheese, sour cream, and mayonnaise into a medium bowl and mix well. Mix in tomatoes, green onions, jalapeno peppers, green olives, and black olives into the cream cheese mixture. Spread each tortilla with a thin layer of the mixture and roll up. Chill rolls in fridge for at least 1 hour to set. Cut rolls into 1 inch pieces and serve on a platter.
Pre heat oven to 180c and lightly spray an oven tray with olive oil. In a large mixing bowl add all the ingredients together, season with salt and pepper and mix until bound all together. Roll the turkey mix into small balls and place on the oiled tray you should get 24 meatballs all up. Bake for 20 to 25 minutes until starting to colour. Add meatballs to your favourite pasta or on rice. They are nice with a tomato based sauce or a creamy garlic sauce like alfredo. TIP - You can use any type of bread crumbs like gluten free, panko or just plan. Also you could use a plain sundried tomato pesto instead of the olive and mixed pepper.
Put spinach into a well buttered 9 inch x 13 inch baking dish. Pound chicken breasts fairly thin; top each with a slice of ham and cheese roll up, securing with toothpick. Place on top of spinach in baking dish. Spoon equal portion of undiluted mushroom soup on each. Pour half and half around rolls, dot with butter, cover dish. Bake at 350 degrees F for 45 minutes. Test chicken to see if done after 30 minutes.
Use the large holes of the grater to grate cheese and potatoes. Transfer the potatoes into a kitchen towel and squeeze as much liquid as you possible can. Place the potatoes into a large bowl. Add cheeses, onion, garlic powder, flour, salt, pepper and eggs. Stir to combine. Heat oil over medium high heat. Use an ice cream scoop to take equal amounts of potato mixture and add to the pan. Use the back of a spoon to flatten the patties. Cook about 3 or 4 patties at a time. Cook until browned about 4 minutes per side. Repeat with remaining potato mixture. Transfer the pancakes to a plate lined with paper towel to remove excess oil. Prepare the dipping sauce by mixing sour cream with chili garlic sauce. Serve the potato pancakes while still warm.
Preheat oven to 375°. In a small bowl, whisk together the flour, baking soda, and salt. Set aside. In mixer bowl, cream butter, shortening, brown sugar, and granulated sugar. Slowly add eggs, almond and vanilla extracts and beat well to combine. Gradually add flour mixture to bowl and beat well. By hand, stir in chocolate chips and cranberries. Drop by rounded 2 teaspoonfuls (or a small #60 cookie scoop) 2" apart onto an ungreased baking sheet (I just line mine with parchment paper). Bake for 8-10 minutes, or until just slightly browned and set on top. Remove cookie sheet from oven and allow cookies to rest for 1-2 minutes. Transfer cookies to rack and cool before packaging. Store in an airtight container or Ziplock baggie.
In a nonreactive bowl, combine the chicken, lemon juice, salt, oregano, garlic, and oil; mix thoroughly. Refrigerate for up to 4 hours. To make the Lucas spice: Stir together the ground chile, sugar, and salt in a small bowl. Set aside. Half an hour before cooking, clean the grill thoroughly with a brush and wipe it down with an oil-dampened rag. Preheat the grill on high. Grill the chicken on both sides and then dust lightly with the spice mix. Grill 2 minutes more on each side. Remove to a platter. Cut into thin strips or dice. To serve, smear some beans inside a tortilla. Stud with the chicken and top with a small amount of guacamole and pico de gallo. Note: The chicken may be roasted instead of grilled.
In a large nonstick skillet, heat oil over medium-high heat. Add egges, reduce heat to medium, and scramble until cooked but still moist, about 2 minutes. Transfer to a plate and season with salt and pepper. Carefully wipe the pan with a paper towel and return to medium heat. Add tortilla and cook on both sides until warmed through, abotu 1 minute. Leaving tortilla in the pan, top half of it with cheese and then the eggs; fold the other half over to form a quesadilla. Cook on both sides until heated through, 1 minute longer. Transfer to a cutting board, cut in half, and serve.
Heat the oil in a skillet. Add garlic, ginger, red hot pepper and heat for 5 minutes. Add calamari and vegetables. Turn up heat and stir fry quickly until calamari is heated through. Season with salt and pepper.
Put about 2 tablespoons of olive oil in a medium sauce pan over medium-high heat. Add all of the vegetables, the Mrs. Dash, the Italian seasoning, and the salt and saute until the onions are semi-translucent. Add the bean and vegetable stock and bring to a boil. Transfer the soup in batches to a blender and puree until smooth. Serve hot.
Cream butter, margarine, sugar, cream cheese until smooth and fluffy. Stir in salt and vanilla. Add eggs one at a time beating well after each one is added. Add Flour mixing well. Put in tube pan and put in cold oven and set temp at 325°F. Bake for 1 1/2 hours or longer as needed.
Peel potatoes and slice into cubes. Peel carrots and slice into bite-size chunks. Dice onion. Place in slow cooker/crock pot in that order. Add other ingredients also in order listed. Fill crock pot with water leaving an inch or so for steam to build at the top. Cook on low setting for eight hours (Sometimes I omit the potatoes and serve the stew atop homemade baked potatoes using the liquid as a gravy for all the veggies).
Preheat oven to 350. In large bowl, combine butter, cream cheese, egg; blend well. Add cake mix; mix until well blended. Divide dough in half. Add coloring to half of dough; blend well for even red color. For each cookie, measure 1 teaspoon white and 1 teaspoon red dough. Roll out each into 4 inch ropes. Place ropes side by side. Lightly roll together; twist. Place 2 inches apart on ungreased cookie sheet; shape each to resemble a candy cane. Bake at 350 for 7 to 9 minutes. Immediately remove from cookie sheets.
Select prickly pear cactus. Remove spines and outside layer(skin) with large knife(this can be bought already spined in stores).I found this at Walmart!. Cut pulp across in slices one-inch thick. Soak overnight in cold water. Remove from water, cut in 1" cubes and cook in boiling water til tender. Drain. Heat the sugar and water until sugar is dissolved. Then add cactus. Cook slowly in the syrup until nearly all the syrup is absorbed. Do not scorch! Remove cactus from syrup, drain and roll in granulated or powdered sugar. For colored cactus candy, any vegetable food coloring may be added to the syrup.
wash and dry pheasants in cold water, repeat this step twice. cut up potatoes, carrots, onions into your preferred size. put one can of cream of mushroom in bottom of crock pot. place pheasant in crock pot. place your seasoning and vegetables in crock pot. put the second can of cream of mushroom on top of everything. place cooker on low and cook for 6-8 hours. stir occasionally. 1 hour before serving take pheasant out and debone. place deboned meat back in crock pot for 1 hour. serve and enjoy.
In a medium saucepan, heat oil over medium heat. Add garlic and saute until golden brown. In a small saucepan, stir together milk, chicken broth, flour, salt and pepper over low heat until smooth and thick. Stir into garlic. Continue to cook over medium low heat, stirring frequently, until the sauce is thick. Stir in Parmesan cheese.
Preheat broiler. Divide the berries among 4 individual oven proof dishes. Top each with 1/4 of the yogurt (or mascarpone cheese) and sprinkle with 1 tablespoon of brown sugar. Broil for about 3 minutes or until the sugar melts and caramelizes on the top. Serve with a garnish of mint.
Beat eggs slightly with fork adding 2 minced basil leaves, pepper, and a 1/2 teaspoon water. Heat pan, spray Pam, add the mixture. Cook until of creamy consistency, stirring and scraping from bottom of the pan. Sliced and plate the tomato top with scrambled eggs and garnish with basil and season with salt and pepper.
Using plain cool water, thoroughly wash chicken and dry. Combine all ingredients for Barbeque Rub in a small bowl. Rub oil over skin of chicken. Sprinkle 1/2 tablespoon of Barbeque Rub inside the chicken body and neck cavity. Rub 2 tablespoons of Barbeque Rub all over the chicken. Try to get some rub under the skin where it is loose. Pour out 3/4 cup of the cola and either drink it or discard it. Pour remaining 1/2 tablespoon of rub into the cola can. It may cause the cola to fizz, somewhat. Holding chicken upright, place it onto the cola can, making sure the can fits deeply into the body cavity. Pull the legs forward to form a tripod; this will allow the chicken to stand upright during cooking. Refrigerate chicken and allow to marinate while you get your grill ready. For charcoal grills: pile your hot coals around the perimeter of the grill leaving the middle open. Place a drip pan in the middle of the grill. For gas grills: use only one burner or side. Place a drip pan on the unlit side. Place chicken directly onto the drip pan and position it to stand upright. Grill with lid closed for approximately 1 hour and 15 minutes or longer until meat thermometer register 180 degrees. NOTE: I used a 4lb chicken and it took 1 1/2 hours. Remove chicken from grill and let stand about 5 minutes. Carefully remove cola can from cavity. It will feel like it is stuck, but do not turn chicken on it's side as the hot cola will spill out. I held the chicken on both sides and pulled it up while dh was holding onto the cola can. This worked pretty well.
Cook pasta according package directions. Drain, rinse with cold water and drain again. Put in a large bowl, cover and chill for 1-2 hours. Add feta, tomatoes, olives, basil, and parsley to the chilled pasta and stir to combine. For the dressing, place olive oil, lemon juice, garlic, and oregano in a jar with a screw-top lid. Shake vigorously to combine, then pour over pasta mixture and toss to coat. Season to taste with salt and ground black pepper. Cover and chill for 2 to 24 hours.
In a large bowl, combine the flour, sugar, salt and baking powder. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk the eggs, milk and vanilla; stir into flour mixture until blended. Stir in almonds and cherries (dough will be crumbly). Divide dough in half; shape into two balls. On an ungreased baking sheet, shape each half into a 10-in. x 2-1/2-in. rectangle. Bake at 350° for 30-35 minutes or until golden brown. Carefully remove to wire racks; cool for 20 minutes. Transfer to a cutting board; cut diagonally with a sharp knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 15 minutes or until firm. Remove to wire racks to cool. Store in an airtight container.
Heat 3 tblsp. oil, chili powder and flour in a small saucepan to make a paste. Add water gradually to make a smooth sauce; add vinegar, garlic powder, onion powder, salt and oregano. Bring to boiling; lower heat; simmer, uncovered for 3 minutes. Pour vegetable oil or melt lard to depth of 1/4 inch in a small skillet. Holding each tortilla with tongs, quickly dip into hot fat just long enough to soften, 3 to 4 seconds. Drain on paper towels. To assemble: Place 1 tablespoon each refried beans, Jack cheese, cottage or ricotta cheese, onion and olives down center of each tortilla; roll up; place seam-side down in shallow baking dish just large enough to hold enchiladas. I used a 13x9x2 pan. Pour sauce over enchiladas. Sprinkle with remaining cheese. Bake at 350 degrees for 20 minutes or until bubbly.