HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine bread mix and water. Mix well. Add remaining ingredients. Mix. Spoon into greased and floured pans. Bake 1 hour at 350*.
Place one quart canning jar and a ring into a pot of water. Bring to a rolling boil for five minutes. Meanwhile, put a canning lid into a small pot and bring to a simmer. Cut corn off the cobs. (A good way to do this is to place a paper bowl upside down in a large mixing bowl, and rest the stem end of the cob on the bowl. This allows you to slice the corn straight into the bowl without nicking your knife.). Carefully remove the jar from the water and drain. Add salt, vinegar and sugar. Pack the corn into the jar (4 1/2 lbs of corn-on-the-cob should make about 1 quart). Fill jar with water, leaving 1" headspace. Set the lid on the jar and loosely set the ring in place. Store jar in a cool place for 1-2 weeks, then tighten the ring and store in the refrigerator until ready to use. Suggestion: rinse well with cold water, drain thoroughly, then saute in bacon grease with diced onion, and red and/or green bell pepper. Add crumbled bacon before serving.
Cook your bacon. Scramble the eggs in butter. Mix the oatmeal and water. Cook. Mix all together in a big bowl.
Preheat oven to 450 degrees F with rack in lowest position. Chop enough fennel fronds to measure 1 T and reserve. Discard stalks and remaining fronds. Slice bulbs 1/4" thick and toss with carrots, onion, garlic, 3 T olive oil, sugar. salt, and pepper. Spread in a 10" x 13" baking pan that has been lined with parchment paper and roast, stirring occasionally, until vegetables are browned and tender, appx. 30-45 minutes. When vegetables are done, remove from oven and cool slightly. Place vegetables in a large soup kettle and add vegetable broth. Using a hand blender, blend vegetables and broth together until very smooth. (Alternately, you can blend the vegetables and broth in a blender in batches, and transfer to a soup kettle when blended.) Thin with water if needed. Over medium heat, bring soup just to boiling, and then lower heat to keep warm until ready to serve. Meanwhile, finely grind fennel seeds in a spice or coffee grinder and stir into remaining 2 T olive oil. Serve soup drizzled with fennel oil and sprinkled with reserved chopped fronds. (Note: fennel oil can be made up to two days ahead and kept at room temperature until ready to serve.).
Coat the potatoes in the olive oil. Bake potatoes and onions in 375°F oven for 45 minutes. Let cool for 30 minutes. Cut the potatoes in half lengthwise; use a spoon to scoop out the potato. Peel the skin and roots from the onion. Use a food processor to blend all of the ingredients except cheddar cheese, green onions, and bacon bits. The heat will melt the cheese. Put the blended soup into a 10 quart stock pot over low heat until serving temperature. Put shredded cheddar, bacon bits, and onions for everyone to use to top their soup.
Brush the fish lightly with oil; then sprinkle with salt and pepper. Barbecue on a grill or broil 4 to 5 inches from heat for 5 to 7 minutes on each side, or until fish flakes easily with a fork. Brush occasionally with additional oil. Meanwhile, to make sauce, combine the mayonnaise, ketchup, orange peel, orange juice, and curry powder. Serve the sauce with the fish. Garnish with orange wedges and cilantro sprigs.
Cut chicken into bite size pieces& cook along with the mushrooms in the olive oil in a skillet over medium heat. Stir often until chicken is done. Drain, discarding all the drippings& set aside in a bowl, keeping the chicken& mushrooms warm. In the same skillet, stir together the whipping cream& flour,& add the salt& tarragon. Cook& stir until thick& bubbly,& return the chicken& mushrooms to the skillet. Cook& stir until heated through,& serve over hot bed of rice.
Rinse and pat dry chicken pieces with a paper towel. Cut breast pieces in half across ribs. Soak Mixture: place enough buttermilk to completely submerge chicken pieces, add 1 tablespoons of hot sauce & whisk together. Soak chicken in Buttermilk and hot sauce mixture at least 3 hours in the refrigerator. Heat oil in a large deep pot to 350°F DO NOT FILL POT MORE THEN HALF FULL WITH OIL. Flour Mixture:In a Ziploc bag, combine 1 cup flour, 1/4 teaspoon black pepper, a pinch of cayenne pepper,1/2 teaspoon paprika and 1/2 teaspoon Creole seasoning. Close bag and mix well. Pat chicken dry with a clean paper towel and sprinkle with garlic powder and Creole seasoning. One piece at a time, Place chicken in inside ziploc bag flour mixture. Shake coated chicken over bag to get rid of excess coating. Drop the coated chicken into hot oil. Don't place too many chicken pieces, Cook 3 to 4 at a time. Fry chicken until brown and crisp. Drain on paper towel. Note: Dark meat will take about 14 minutes, white meat about 10 minutes. Smaller pieces cook faster than the larger ones, You can check by piercing to the bone in the thickest part with a fork. If the juices run clear, it is done.
In a large saucepan, combine condesed milk, egg yolks, water and cinnamon. Over medium heat, cook and stir until mixtures thickens slightly, 10-15 minutes. Remove from heat; add cooked rice, raisins(totally optional) and vanilla. Let cool at room temperature and chill thoroughly in refrigerator (for at least 2-3 hours). As the pudding chills, it will thicken. After a few hours in the refrigerator it will be quite thick, and probably no longer loose enough to be called "creamy.". Just before serving stir in as much as 1/2 to 2/3 cups of whole milk, half-&-half, or cream. To prepare: spoon two heaping tablespoons of rice pudding into bottom of each glass. Add four to six berries, depending on size, to form a single layer. Top with a few almonds. Continue alternating rice and fruit and almonds until glass or cup is filled. Sprinkle with ground cinnamon or ground nutmeg, ground fine sliced or slivered almonds, whipped cream or non-dairy whipped topping, if desired. Garnish with a sprig of mint when ready to serve.(Only use at the last minute because if placed in refrigerator for any amount of type, it will get all wilted.). Enjoy!
Cut chicken into small pieces, remove any fat. Trim any access fat off the lean pork. Put chicken& pork into a large pot. Add water to cover and bring to a boil, then lower heat. Cook for about 10 minutes until the scum comes to the top. Put the chicken& pork into a colander and then run cold water over to remove any scum. Clean the stock pot and then put back the chicken& pork and add the gingerroot. Add water to cover (Three-quarters to the top of the pot) and bring to a boil. Lower heat. Simmer the stock on a VERY, VERY LOW HEAT (A few bubbles showing and with no cover on the pot) for about 3 to 5 or so hours. Strain the stock by using a colander and cheese cloth (Discard the bones). Let cool and then put into the refrigerator. After several hours remove any fat from the surface. Note: You can make a richer more flavorful stock by also adding about 1lb of a smoked Ham Hock to the recipe above. However, prior to adding it to the pot, blanch to remove any of the spices. As an alternative use College Brand Chicken Stock (46 fl oz can) and add a small piece of smoked Ham Hock for a quick way to get a flavorful stock.
Saute mushrooms slightly in 1-2 tablespoons butter. Set aside. Saute celery, onion, and green pepper lightly in 1-2 tablespoons butter. While cooking vegetables, butter 6 slices of bread (about 1/2 tablespoon butter per slice) and cut into 1-inch cubes. Spread bread in 9 x 13 pan. Combine sauteed vegetables with mushrooms, mayonnaise, and salt and pepper. Spread mixture over bread. Cube 4 unbuttered bread slices and sprinkle over vegetable mixture. Beat eggs and milk together and pour over second layer of bread. Cover and chill overnight. The next day spread soup over chilled mixture. Butter last 4 slices of bread, cube, and sprinkle over soup. Sprinkle cheese over last layer of bread. Bake at 325 degrees for 1 hour. You may want to cover for part of baking time depending on how brown you like your cheese- I covered the dish at about the halfway point.
Place half the sausage meat into greased pie dish. Scatter onions over sausage meat. Add sliced tomatoes and top with the rest of the sausage meat. Season well. Mash potatoes thoroughly with butter and seasonings. Fork roughly over top of pie. Bake at 375 degrees for 45 minutes.
Have steaks sliced 1/2 inch thin. Lightly pound both sides of the meat and cut into pieces slightly larger than the size of your hand. Place meat in shallow dish for marinating. Mix marinade ingredients together and pour over meat ensuring it is well coated. Set aside for at least one hour. Cut peeled onion into small wedges. Combine sauce ingredients in small bowl. Heat 3 dessertspoons oil in wok and stir fry onion until transparent, transfer to dish and keep warm. Heat remaining oil in wok and place steaks flat on base - do not stir fry but leave until browned and then turn them to brown on other side (1 to 11/2 minutes each side depending on thickness). Avoid crowding the wok - steak can be cooked in batches and kept warm with onions. Once all meat has been cooked, drain off excess oil and add back steak pieces with the previously combined sauce ingredients and cook until the sauce thickens slightly. Add back onions and stir to combine. Serve with braised vegies and boiled rice.
You will need: 1 - 1 pound coffee can with plastic lid (label removed and washed). 1 - 3 pound coffee can with plastic lid (label removed and washed). cling wrap. Preparation: In smaller coffee can thoroughly combine the first 5 ingredients. Place a piece of cling wrap over the top of the can and securely add the plastic lid. Place the small can inside the large can. Fill around small can half way up with crushed ice, then add half of the rock salt (approx 1/8 cup). Fill almost to the top with more crushed ice and add the remaining 1/8 cup rock salt. Leave about 3/4" space at the top of can. Cover the large can with cling wrap and securely place the plastic lid on it, also. Have 2 children sit across from one another at the picnic table (opposite ends), and roll the can between them, at a fast pace. (Just be sure they don't roll it crazily and it flies off the table). After 10 minutes of rolling, open the large can, but DO NOT remove the small can. Open the small can and give it a stir. Close both cans back up and continue another 10 minutes of vigorous rolling. Again, open the large can leaving the small one in place and stir. Seal them both back up and roll for 10 minutes longer and the ice cream will be done. Sometimes the ice cream is firm enough to eat at the 20 minute mark, so it is your choice when to serve it. Enjoy this fun activity and delicious snack!
Preheat oven to 400 degrees F & coat the inside of a 9"round baking pan (or a 9" pie pan) with nonstick cooking spray. In a large bowl, combine 1st nine ingredients (from the flour to & including the dill weed), & mix well. Cut in butter until mixture resembles fine crumbs. In another bowl, whisk together the egg, yogurt & milk, then stir this egg mixture into the dry ingredients until just moistened. Spoon into the prepared baking pan & sprinkle with poppy seeds. Bake for 20-25 minutes or until golden brown. Cool in pan on wire rack before cutting into wedges.
Preheat oven to 350 degrees F. Lightly grease 9 x 13 glass pan.Drain(or leave a bit of syrup) and Mix peaches, cinnamon,nutmeg,sugar and 3 tablespoons flour. Add to pan. Mix rest of flour, oats and brown sugar. Cut in butter. Sprinkle butter mixture over peaches. Bake uncovered for 45 minutes. Best served warm with whipped or ice cream.
Add oil to medium size pot, fry onion until soft. Add chopped tomato, carrot, tomato paste and garlic and stir until a bit soft, about 8 minutes or so on low heat. Add dry spices to bring out their flavors and aroma. Add rice and lentils, cover with water just a bit over the rice, approximately 2-1/2 cups or so, bring to boil, cover and simmer for approximately 40 minutes checking periodically to see if tender. NOTE: The lentils may seem a bit tough even after cooking, but leave covered for about 15 minutes and before serving they will be fine. Great next to chicken or a great vegetarian meal all by itself!
Beat first 6 ingredients together until creamy. Add next 2 ingredients. Mix well. Stir in chocolate chips. Drop by tsp and bake at 350° for 9 minutes. Do not over bake!
Cook rice per package instructions. In the meatime, cook beans, corn and Rotel over medium heat until hot, about 5 minutes or until desired consistency. Don't make it too thick. Scoop rice into bowls, pour hot mixture on top. Finish by topping with cheese, sour cream with tortillas heated on the side. Can use as burrito stuffing for leftovers.
Pulse raspberries and cranberries in a blender till a chunky mixture forms. Add the ice and blend. Add the applesauce and cranberry juice and blend until smooth.
Rinse martini glass with extra dry vermouth. Add vodka, gin, and Lillet Blanc to a cocktail shaker filled with crushed ice. Shake vigorously. Pour into prepared martini glass.
Blanch one pound of pea shoots in boiling water for about a minute, then drain and plunge shoots into ice bath; drain. Squash, chayote, fern shoots, watercress, swamp cabbage, spinach, marunguray, katuday, or sweet potato leaves(only the edible kind), can be substituted. Cut shoots into 1 inch pieces and place them in a large serving bowl. Add the remaining ingredients and toss to combine. Calamandin limes (bartender limes) are traditionally squeezed over the salad at the end.
In a blender container or food processor, combine yogurt, pineapple, and juice concentrate, and blend until smooth. Fill each drink cup with about 1/3 cup pineapple mixture, and freeze until partially frozen, about 1 hour. Insert sticks, and freeze until firm, 2 more hours. Peel off paper cups to serve.
In a shallow dish or large zip-lock heavy-duty freezer bag, stir together the first 6 ingredients; add in pork chops. Cover dish or seal bag and chill 30 minutes, turning once. Remove pork from marinade, reserving marinade. Grill pork over med-high heat, covered w/ grill lid for 10-12 minutes (or until done), turning once. Transfer reserved marinade to a saucepan; bring to a boil; cook, stirring occasionally, for 2 minutes. Pour sauce over chop and serve.
Place the canned corn, 500ml (slightly more than 2 cups) of water and the crumbled chicken stock cube in a large pan over medium heat. Sprinkle in the five-spice powder and chillies; mix everything together with wooden spoon/spatula, then bring to boil. Stir in cornstarch mixture, continue stirring until soup thickens. Add chopped scallions (reserving a few TB) and chicken, continue to cook for several minutes. Turn down the heat to a gentle simmer, slowly drizzle in the beaten egg, stirring the soup continuously. Ladle soup into serving bowls, top with remaining chopped scallions and drizzle with a little sesame oil; serve immediately.
Heat salt, garlic, ginger and pepper in oil. Add water and honey and boil until honey dissolves. Mix cornstarch with 3 tsp water until dissolved. Slowly stir cornstarch water in honey mixture and whisk until desired consistancy. Just before sauce is desired thickness, add cashews and green onions. Serve immediately.
Brown beef in a skillet. Put into a large stock pot with the tomato sauce, paste, and diced tomatoes. Add most of the required amount of all the spices. Let simmer on low, stirring enough to keep it from burning to the pan bottom, for an hour or so. Taste a spoonful and add the rest of the spices to taste. TIPS: When you add spices, mix well and simmer 1/2 hour before you taste and add more if necessary. The thicker the metal of your stock pot, the less you have to stir. Cover it to prevent splatters, but not airtight (I use a spoon to prop the edge of the lid to let vapor escape.). The longer it simmers, the thicker it gets (yum). The sauce is also very good without the beef.
Combine spices and roll breadsticks in then bake. Can increase measurements using formula of 4 parts parm, 3 parts garic powder, 1 part onion salt and 1 part oregano. Cannot advise on quantity of breadsticks since I had just written down the ingredients with the formula. Amount needed will be determined by the quantity of breadstick dough.
Rince salmon filet with water and pat dry. With a knife, make an incision lengthwise through the filet in order to create a pocket for the stuffing. In a pan, melt 1 tablespoon of butter with 1 tablespoon of olive oil and saute the mushrooms with onions until golden. Add the garlic and saute for one more minute. Season with thyme, salt and pepper. Remove from heat, drain any excess liquids from the sauted mushrooms, chop the cooked mushrooms in small pieces. Add bread and cheese to mixture. With a spoon, gently fill the cavity with the mixture. With remaining tablespoon of oil, coat the outside of the filet, add salt & pepper to taste. Place the stuffed filet on baking sheet and cook in the oven at 420 for approximately 20-25 minutes, don't overcook or it will become dry. Gently slice each portion and serve with any white sauce such as bechamel or hollandaise sauce (I used an envelope sauce mix).
Preheat oven to 375 degrees. In a 10" oven proof fry pan, brown ground beef and green peppers. Drain. Stir in beans and seasoning mix. Heat until hot and bubbling. Separate dough into ten biscuits. Place cheese cubes in center of each biscuit. Fold dough over cheese covering completely. Seal well. Roll tops and sides of biscuits in margarine. Coat with corn ships. Arrange biscuits on hot meat mixture. Bake at 375 degrees for 18 to 22 minutes or until golden brown.
Combine large-curd cottage cheese OR lipto cheese and butter OR cream cheese in food processor. Add anchovy paste, mustard, onion, caraway seeds and paprika. Process, turning machine off twice during processing to scrape down sides, for 1 minute until smooth. Transfer sread to a small bowl, cover, and refrigerate for at least 24 hours to allow flavor to develop. Serve as a spread for crackers or as a dip for raw veggies such as carrots, celery and zucchini sticks! ENJOY!
Saute onion in butter 3 minutes or until browned. Add wine; cook 3 minutes. Add broth; bring to boil and cook 5 minutes. Stir together water and cornstarch. Add to wine mixture and cook 1 minute until thickened. Adjust seasonings with salt and pepper and optional thyme.
In a saucepan on high heat cook quinoa, chicken broth, cilantro, olive oil, lime juice, and salt. Stir it once or twice. Then when the liquid has nearly boiled out cover and reduce to a low simmer and cook for about 8 minutes more. Meanwhile dice a yam and place in a cake pan, cover with foil and bake at 400 degrees for about 12 minutes or until yam is soft. Cut 1/2 an Avocado into chunks. Make dressing by whisking olive oil, lime juice, cilantro, and sugar. On a plate place a large handful of baby spinach leaves. Spoon the quinoa on it. Then toss the cooked yams on top. Then toss the avocado chunks on top. If the dressing has separated whisk it for a few seconds before drizzling it on top. Serve immediately.
Roast garlic on large baking sheet with sea salt and olive oil for 20 mins at 300 degrees F. On the stove top put tomato puree in saucepan and add a couple teaspoons of sea salt and garlic powder, then add a couple tablespoons of basil. Add crushed red pepper to taste for a spicier sauce. Let simmer. When garlic is roasted remove cloves from sheet and sprinkle sea salt, garlic powder and Italian seasoning mixture onto the pan and garlic oil. Spread the oil across the sheet to coat it evenly. This will create a nice seasoned crust. Place Ezekiel bread slices onto sheet snugly next to each other. For Extra space in the middle of the sheet break slices in half to use that space for half slices. Take tomato sauce and place 2 tablespoons on each bread slice and one on each half slice. Spread the sauce over the slice. If using fresh mozzarella, place that on top of the sauce first. If just using goat cheese, place the fresh spinach on top of the sauce first. Then, crumble goat cheese atop of the spinach and place the roasted garlic gloves on each slice. Bake for 30 mins at 350°F.
Preheat oven to 350 degrees. In a dutch oven, brown hamburger meat. Drain off fat. In the dutch oven, top meat with all of the sliced onions, then the potatoes. Salt the potatoes. Top with shredded cheese. Combine soup and soup can of water in a bowl and blend with spoon until smooth. Spread soup mixture over the cheese. Bake covered at 350 for about an hour.
Make the sauce: in a medium pan, heat olive oil over medium heat; add in the onions. Cook, uncovered, for 10 minutes, stirring often. Decrease heat to low and saute onions, stirring often, for 30 minutes, or until onions are softened and translucent but not browned. Add remaining ingredients and cook over low heat, uncovered and stirring often, for 1 1/2 to 2 hours or until mixture thickens and onions are very tender. Taste and adjust seasoning, adding more crushed red pepper and vinegar, if desired. Make hot dogs: place hot dogs in buns and top with mustard. Add sauerkraut and top with New York Hot Dog Onion Sauce; serve immediately.
Put oats, cinnamon, milk and raisins in a bowl. Stir. Cover and refrigerate while you're asleep. In the morning, cut up fresh fruit and add to the mix! Enjoy.
Note: You need 5 - 1 cup decorative dishes for this recipe. Champagne glasses work very well. White Chocolate Layer: Combine chocolate and cream in a double boiler over hot water. Leave until partially melted, stirring ocassionally. Remove from pan. Whisk until smooth. Whisk in butter. Add egg yolks, one at a time, whisking vigoroughly after each addition. In a small bowl, beat egg whites until soft peaks form. Add sugar and beat until whites are stiff but not dry. Quickly fold about one quarter of the whites into the chocolate mixture; spoon in remaining whites and fold until blended. Place in decorative dishes and refrigerate about 1 - 1-1/2 hours or until partially set. Milk Chocolate Layer: Same as above. Pour carefully over the first layer. Dark Chocolate: Same as above. Cover with plastic wrap when set. If desired, garnish with white chocolate or dark chocolate curls or with seasonal fruit.
In a large non-stick skillet heat cumin seeds over low heat until aromatic. Add olive oil, onion, and garlic and saute until the onion is soft and translucent. Add the carrots, jalapeno, and tomatoes with juice and heat to boiling. Reduce heat and simmer uncovered for 15 minutes. Add the corn and zucchini and simmer 5 more minutes. Add the cooked pasta and the beans and mix well. At this point you can put the mixture into a 4 quart casserole, add cheese on top, and put in a 350 degree oven for about 5 minutes until the cheese melts. We usually just sprinkle cheese on top while it's still in the skillet. No sense in dirtying another dish :).
Toast bread crumbs in olive oil in a frying pan over low heat until lightly browned~NOTE~ Make sure you stir constantly to prevent burning! Remove from heat and add sugar. Sprinkle over cooked spaghetti.