HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place a 7 quart cast iron Dutch oven over medium-high heat. Add oil and heat until shimmering. Add onion, bell pepper and celery. Sprinkle with salt and pepper. Cook, stirring frequently, until onion and celery are soft and translucent, 6-8 minutes. Add garlic, pickled pork, bay leaves, dried thyme, cayenne pepper, hot sauce and beans. Add water. Turn up to high and heat until boiling, stirring occasionally, 6-8 minutes. Reduce heat to maintain a strong simmer. Cover tightly and cook 90 minutes, stirring every 30 minutes. Remove the lid and cook, uncovered, 30-40 minutes longer, maintaining a strong simmer. If you want your sauce a bit thicker and more gravy-like, use a potato masher to crush some of the beans. Remove bay leaves. Bring 3 cups water to a full rolling boil. Meanwhile, in a medium saucepan, melt butter over high heat. When foaming subsides and butter begins to brown, add rice and salt. Saute until rice turns opaque and slightly tan. Add boiling water all at once - be very careful! Cover tightly, reduce to simmer and cook 17-20 minutes, until fully cooked. If you prefer your rice dry and fluffy, let stand off heat, uncovered, 5 minutes before serving. Serve beans over rice.
(for crust) crush oreos and mix with the melted margarine; press into a 9" springform pan. Melt the chocolate (I do it in the microwave, stirring fairly often) and set aside to cool. Cream together cream cheese and sugar. Beat in eggs, one at a time. Add whipping cream, cocoa powder and vanilla, and the melted chocolate; stir until mixed. Spread mixture evenly on top of cake pan. Bake at 350° for 45-50 minutes, until the top of the cake has almost (but not quite!) set. Let cool, then chill in fridge until ready to serve. It's good topped with sliced fruit!
Cook the poatoes in boiling water until very tender. Mash with a potato masher or a fork. In a large bowl, mix together the mashed potatoes with the butter, sour cream, salt and pepper. Set the oven to 350 degrees. Butter a 10 cup casserole dish. Wash the fresh spinach leaves (if using fresh spinach). Place the wet leaves in a microwave-safe dish; cover, and microwave on HIGH for 2-3 minutes, when cool, enough to handle, squeeze out all excess moisture. Chop coarsley, and place in a medium-size bowl; stir in the feta cheese and the garlic. Stir the spinach mixture into the potatoes. Spoon the mixture into the prepared baking dish (swirling the top slightly to design). Sprinkle with the grated Parmesan cheese. Bake, uncovered in the center of the oven at 350 degrees about 40-50 minutes, or until the top is golden.
Combine oil, onion and seasonings in heavy plastic bag; mix well. Add roast; coat well with marinade and refrigerate 2 hours to overnight. Preheat oven to 350°F Line roasting pan with aluminum foil. Combine Kosher salt and water to form a thick paste. Pat 1 cup of paste into a 1/2 inch thick rectangle in foiled lined pan. Place roast on salt layer; pack remaining salt paste around meat to seal well. Bake at 350°F 60 - 70 minutes or until thermometer registers 135°F (Steam may cause salt crust to crack slightly during roasting.). Remove from oven; let stand 15 minutes. Remove and discard salt crust. Carve thinly.
Preheat oven to 350°F. Whisk together flour, baking powder, and salt. Beat butter and sugar until creamy. Add yolks, zest, juice, and vanilla. Beat well. Add the flour mixture and beat to combine well. Form tablespoon-sized balls of dough by rolling dough between your palms to form even spheres. Place on a baking sheet with room between (they will spread!) Press a finger into the top of each ball to make an indentation. Bake the cookies for 10 minutes. Place jam in a bowl and microwave until thinned and smooth (watch this - it wont' take long!). Remove the cookies from the oven. Use a teaspoon measuring spoon to make a crater in the middle of each puffed cookie. Use a 1/2 teaspoon measuring spoon to scoop warmed jam into the indentation. Return the cookies to the oven. Bake for 10 more minutes. Allow cookies to cool completely. When cool, dust with powdered sugar. Moisten one finger and gently touch the raspberry portion of each cookie to melt powdered sugar there.
Combine cornstarch, sugar, mustard and salt in quart pan. Add water. Stir over low heat until mixture thickens and boils. Remove from heat; add butter, vinegar, and horseradish. Beat a little of hot mixture into egg yolks; then add yolk mixture into pan. Cook slowly, stirring until sauce thickens slightly. Serve.
Remove the tough outer leaves of the fennel, cut off the tops and discard; cut each bulb in half and cut out the cores (and discard them too). Lay each fennel half in turn on cutting board (cut, flat side down) and slice as thinly as possible; transfer to a large mixing bowl. Slice one orange in half (horizontally) and juice one of the halves, setting juice aside. Slice the remaining 1 1/2 oranges horizontally; remove the peel from each slice, then separate the individual sections (you should end up with thin triangles) which then are added to the fennel slices. In a small bowl, whisk together the lemon juice, reserved orange juice, olive oil, salt and pepper. Pour over the fennel and oranges and mix well; allow to marinate at least 30 minutes and preferably one hour in the refrigerator. Just before serving, sprinkle the walnut pieces over the salad and mix well.
PREHEAT oven to 375°F; SPRAY a 2 quart deep baking dish with non-stick cooking spray and set aside; CUT potato, onion, bell peppers and garlic to specifications; THAW 1/2 cup frozen corn; KNEAD and juice enough limes to yield a total of 2 tablespoons juice if using fresh (bottled lime juice is okay); SHRED 1 cup Colby-Jack cheese; DRAIN two 12-ounce cans chunk roast beef. HEAT 1 tablespoon oil in a nonstick 2 quart skillet over medium heat; ADD the potatoes and cook, scraping and stirring often, until softened; ADD the yellow onion and bell peppers; COOK until softened; STIR in the black beans, corn, green onion, cilantro and garlic; COOK for 1 minute longer. SPRINKLE 3 tablespoons flour over mixture; TOSS mixture well until all flour has absorbed; STIR in 2 cups enchilada sauce, 2 teaspoons lime juice, 1 teaspoon cumin, 1/2 teaspoon coriander, and 1/2 teaspoon oregano. BRING to a gentle boil; REDUCE the heat and simmer until fully thickened, about 5 minutes; SEASON to taste with salt (if needed) and freshly cracked black pepper; REMOVE from heat; FOLD in the drained roast beef and 2/3 cup of the cheese (don't over-stir!). POUR meat mixture levelly into prepared baking dish; PLACE baking dish onto a baking sheet. INTO a medium bowl, add the cornbread mix, 1 egg, 1/3 cup water, 4 teaspoons lime juice, and 1/8 teaspoon table salt; STIR just until blended; SPREAD batter carefully and evenly over the meat mixture; TOP with the remaining cheese. BAKE dish on baking sheet for 15 minutes (keep oven ON); REMOVE tray with pie; SPLASH with 8-12 dashes red hot sauce; DECORATE with sliced black olives or snipped green onion tops (or both, or whatever you find festive!). BAKE for 10 additional minutes; ALLOW to set and cool 10 minutes before cutting. SERVE with desired garnishes and condiments (I like sour cream and salsa). SNAP your fingers and shout,"OLE!".
Pre-heat the oven to 200 degrees. Add salt and baking powder to the flour. Rub the fat (butter) into the flour until it resembles breadcrumbs. Add bush tomato and mix through. Gradually add the milk, a little at a time, until you have a soft dough. Knead for a few minutes. Cut into scones and rest for 10 minutes. With a pastry brush, brush the tops of the scones with a little milk and bake for approximately 20 minutes at 200° C or until brown on the top.
For the cake mix all ingredients together. Pour into a 13 x 9 pan. Bake at 350°F for 40 minutes. For the icing, combine all the ingredients in a bowl. Use a electric mixer and mix till icing like consistency. Spread over cooled cake and refrigerate.
Mix together 1st amount of brown sugar, flour, baking powder, raisins or chocolate chips, nuts and milk in a greased casserole. Mix 2nd amount of brown sugar, cinnamon, vanilla, and salt. Spread over batter and dot with butter. Pour boiling water gently over top. Bake at 350F for 45 minutes or microwave for 9 minutes.
dice the chicken breasts. in a large frypan, on medium heat, cook the chicken, stirring until cooked through but not brown. drain. add chicken back to pan with the cream cheese, stir till cheese is melted. add the cream and the french onion soup. stir till soup is dissolved. cook on low heat for 10 minutes. stir occasionally. while the chicken is cooking, in a separate smaller frypan, cook the bacon until crispy. put aside to cool. add the spinach to the chicken and cook, stirring, until wilted. if the sauce is a bit too thick, add a little more cream. serve over mashed potato. crumble some bacon over each serve.
Just toss it all in the blender or magic bullet and blend until smooth. Cook on hot griddle. Serve with maple syrup. Eat. Yum! I substitute 3/4 c fat free half and half plus 1/4 c water for the 1 c buttermilk.
Cook garlic in oil in a 3 1/2- to 4 1/2-quart heavy pot over moderately high heat, stirring, until golden, 1 to 2 minutes. Coarsely cut up tomatoes in can , then add (with juice) to garlic in oil. Stir in broth, beans, ham, and pepper and bring to a boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in greens and cook until wilted. While stew is simmering, preheat broiler. Put bread on a baking sheet and drizzle with remaining 1/2 tablespoon oil. Broil 3 to 4 inches from heat until golden, 1 to 1 1/2 minutes. Serve stew with toasts.
In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice. Add the Scotch bonnet pepper, onion, and green onions and mix well. Place chicken into one-gallon plastic freezer bag; pour marinade into bag; remove excess air from bag and seal. Marinate for at least 12 hours, turning bag every 6 hours -- marinate longer if possible, up to three days! Preheat an outdoor grill. Remove the chicken from the marinade and grill for 6 minutes on each side or until fully cooked.
Preheat oven to 350 degrees. Grease a 13x9 inch baking dish, then scatter the crushed tortilla chips evenly in the bottm of the pan. Combinethe chicken, beans, corn, tomato sauce, salsa, onion, bell pepper, cilantro, garlic, salt & pepper in a bowl. Place half of mixture evenly in baking dish on top of the crushed chips. Combine the cheeses, and sprinkle half over the mixture. Cover with the remaining half of the chicken mixture and sprinkle with the remaining cheese. Bake for 30 minutes. Let stand for 5 minutes before serving. Serve the garnishes in bowls, so people can top their own portions as they prefer.
Pour the gin, vodka and Lillet blanc into a cocktail shaker half-filled with cracked ice. Shake well, and strain into a chilled cocktail glass. Garnish with a twist of lemon, and serve.
Cook pasta according to package directions; drain. In large bowl, stir together cooked pasta and remaining ingredients. Serve immediately on lettuce leaves.
Heat a heavy skillet over medium-high heat for 2-3 minutes, then add the chops. Sprinkle them with a little bit of salt and a lot of pepper, then brown them on one side for 4-5 minutes. Turn and brown the other side until firm and nearly cooked through, another 3-4 minutes. Transfer to a warm plate and turn the heat to medium. Add the wine and cook, stirring occasionally with a wooden spoon to loosen any bits of meat that have stuck to the pan, until the wine reduces by about half. Turn the heat to low and add the miso; stir briskly to make a smooth mixture (a wire whisk will help here). Taste the sauce and add more salt (unlikely) and pepper if necessary. Spoon it over the pork, garnish if you like, and serve.
For the Pickled Vegetables: Mix the water, vinegar, sugar and salt until the sugar and salt dissolves. Place the carrots and daikon radish in a container and pour the liquid over. Let pickle for one hour. Can be stored in the fridge for up to a week. For the Shrimp: Heat the sugar and water in a pan on medium high heat until the sugar caramelizes and turns dark brown. Carefully (it will splatter) add the water and fish sauce and stir over low heat until the caramel dissolves. Remove from heat and set aside. Heat oil in a pan over medium heat. Add shallot and garlic and saute for 3-5 minutes until soft. Add shrimp, caramel sauce, fish sauce, and pepper and cook until shrimp is pink all over about 3-4 minutes. Let cool. Cut baguette into four pieces and slice in half. Mix mayonnaise, soy sauce together in a bowl and spread on bread. Divide shrimp among 4 sandwiches. Divide and place the remaining ingredients on each sandwich.
Finely chop the onion. Heat the olive oil and butter in a pan, add the onions and fry until lightly browned (about 7 minutes). Add the bacon and fry for a further 5 minutes, until it starts to crisp. Add the rice and stock, and bring to the boil. Stir well, then reduce the heat and cook, covered, for 15-20 minutes until the rice is almost tender. Stir in the peas, add a little salt and pepper and cook for a further 3 minutes, until the peas are cooked. Serve sprinkled with freshly grated parmesan and freshly ground black pepper.
COMBINE flour and sugar in large bowl. Cut in butter with pastry blender or two knives until coarse crumbs form. Add beaten egg yolk and vanilla. Mix until dough holds together. SHAPE into small balls using half teaspoonfuls. Place 1 inch apart on cookie sheet. Make small indentation in center of each cookie. Chill 20 minutes. HEAT oven to 350°F Fill each cookie with scant 1/4 teaspoon jam, jelly or preserves. Bake 11 to 13 minutes or until just golden around the edges. For added sparkle, unbaked cookies may be rolled in coarse bakery sugar crystals before being placed on cookie sheet to chill.
Mix all ingredients well. Use either cupcake paper cups or a greased muffin pan. Bake according to box instructions, erring on the short side of baking time in order to control how moist you want the muffins.
Preheat the oven to 350°F, 180°C. Using 1/2 of the coconut oil, grease a 9x13 inch pan. And layer in the shredded sweet potato. Using the remaining coconut oil, saute the onions until translucent in a large skillet. Add the meat to the onions and brown thoroughly. Place the meat/onion mixture on top of the shredded sweet potatoes. Pour the beaten eggs over all. Cover with foil and back for 30 minutes. Remove the foil and bake for another 15 minutes - or until deliciously golden brown. Serve with salsa roja asada (recipe #516216) if you want a kick in the pants this morning. Or just eat it plain if your taste buds need a little time to wake up.
Heat a large saucepan of lightly salted water to a boil. Add the potatoes; boil until cooked but still slightly resistant when pierced with a fork, 7-10 minutes. Drain well. Place the potatoes, corned beef, cabbage, cream, chopped parsley, Worcestershire sauce, salt and pepper to taste in a large bowl. Mix well. Heat the vegetable oil in a large non-stick skillet over medium heat. Add the onion; cook, stirring occasionally, until softened, 4-5 minutes. Add the potato mixture to the onions; mix well. Cook hash, flattening with a spatula as it cooks, over medium-high heat until a slight crust forms on the bottom, about 10 minutes. Occasionally run the spatula around the edges of the skillet to keep the potatoes from sticking. Turn the mixture over; cook, stirring often, until crusty and browned, about 14 minutes. Serve on a platter or in ramekins. Garnish with parsley sprigs.
Combine ingredients in a small saucepan. Cook and stir over low heat until smooth. Serve over ice cream.
Chop pasta into 1 inch lengths. Mix pasta, spinach, sauce, eggs, and cheese. Preheat broiler. Brown chicken for 7 minutes in skillet. Add mix and cook for 5 minutes. Wrap foil on skillet handler and broil for 3 minutes.
Bring water and cardamom to a boil. Stir in sugar until fully dissolved. Remove from the heat and allow to cool. Keep in the refrigerator for 3 days, then remove the cardamom.
Preheat oven to 325*F. Lightly grease a 9x13 pan. With one package of cookie dough tear apart and sprinkle over the entire bottom of the pan. Spaces between cookie dough is ok and preferred. Lightly pat down. **To help from cookie dough sticking to fingers wet hands before handling. With Cream Cheese, Sugar, Vanilla and Eggs, lightly mix in mixer until creamy. Little chunks of cream cheese is ok. Pour mixture over cookie dough in pan. Spread out to fill all nooks and crankies with spatula. With remaining cookie dough tear apart and sprinkle over cream cheese mixture. As before spaces between cookie dough ok. Lightly pat down. Place in oven for 30-35 minutes until even light browning on top or tooth pick comes out clean in middle. Cut up into 15 large bars or 24 smaller ones. Eat and enjoy!
Pre-heat oven to 200C/400F/Gas Mark 6. Pastry: Sift the flour and salt into a large mixing bowl, rub in the butter until the mixture resembles breadcrumbs. Mix in the egg-yolk and sufficient iced water to bind the ingredients. Knead the dough lightly, and then chill in the refrigerator for thirty minutes. (I always cover the pastry with clingwrap). While pastry is 'resting', Melt half the butter in a frying pan and cook the bacon pieces gently until lightly coloured. Put the cream and eggs in a bowl and whisk together. Add the grated nutmeg and seasoning. Roll out the pastry on a lightly floured surface and use to line a buttered 23cm/9 inch loose-bottomed flan tin. Prick the base of the flan with a fork. Sprinkle the cooked bacon pieces over the base of the pastry case and dot with the remaining butter. Pour in the cream and egg mixture. Bake in a pre-heated oven at 200C/400F/Gas Mark 6 for 30 minutes, or until set and golden brown.
Blanch cabbage until soft and slice thinly. Mix meat, cabbage and prawn with seasoning. Scoop 1 tsp of the mixed ingredients onto the wanton skin. Apply a small amount of water at the side of the wanton skin, gather up the skin to make a little "purse" out of them, and tie with a chive, or thin layer of a green onion. Boil water in a pot and cook dumplings for 3 - 5 minutes. Scoop dumplings and place on a plate. Serve with sauce: Combine all ingredients together with boiling water. 10 dumplings/ Serves 5.
To make the cake: preheat the oven to 350*F Grease and flour a 9 X 13 X 10 inch sheet cake pan. Combine the flour and sugar in a large bowl. In a separate bowl, combine the butter, cocoa and Coke, and pour over the flour and sugar mixture. Stir until well blended. Add the buttermilk, eggs, baking soda and vanilla. Mix well. Stir in the marshmallows. Pour into the prepared pan, and bake for 40 minutes. Remove the cake from the oven and frost while still barely warm. To make the frosting: in a bowl cream the butter, sugar and peanut butter. Beat in the milk. Fold in the peanuts. Spread over the cake. Place the frosted cake under the broiler about 4 inches from the heat source. Broil just a few seconds, or until topping starts to bubble. WATCH COMSTANTLY, being careful not to scorch the frosting. Let cool at least 30 minutes before serving.
Beat eggs until fluffy and light. Gradually add sugar, oil and vanilla. Sift together flour, nutmeg, cinnamon, salt, and soda. Stir in apples. Bake at 350 degrees for 45 minutes. Make topping: Mix sugars and water in pan bring to boil. Boil til clear. Add vanilla. Finish with butter. Pour over warm cake.
For potato dumplings (Haluski): In a medium bowl, mix flour, eggs, potato puree, baking powder, and salt together throughly, mixing it into a sticky dough. Set aside. Take a large pot, fill it a little over half full with water. Add a dash of salt to the water. Boil water on high heat. On medium heat in a skillet, fry up the bacon until crisp; remove bacon from the pan and allow it to drain on paper towels. Cool bacon and crumble. Keep bacon fat in the skillet for caramelizing onions and frying up dumplings. In the same skillet, caramelize chopped onions on low heat. This should take about 30 to 45 minutes, occasionally stirring. When they are done, drain onions in a strainer over a small glass bowl reserving bacon fat and the set aside. Keep the same skillet to fry the dumplings. In the meantime, on a small cutting board, ladle Haluski dough and with a knife, cut about 1 teaspoon sized pieces while holding the board over the boiling water; drop the dough pieces into the water. You might want to do this in batches; a ladle sized amount of dough pieces at a time. Let each small batch boil until dumplings are throughly cooked and floating to the top of the boiling water. (They sink when first dropped in). Repeat with another batch of dough until you've used it all. Strain dumplings out of the water and add them to a medium bowl to drain for a moment. Take each batch and add them to the skillet. Add a little bacon fat over the dumplings and fry on both sides on medium heat until brown. Repeat with the remaining batches of dough as they finish boiling. Place dumplings into a large serving bowl. Sprinkle bacon crumbles, two slices of cheese, a Tablespoon of caramelized onions at a time for each layer. Repeat the layering process as you finish cooking additional batches of dumplings - frying in the pan, layering into the large serving dish with bacon, onions and cheese until full batch is done (approximately four layers). When complete, take a large spoon and throughly mix Haluski with all of the other layers to incorporate all the ingredients thoroughly. Serve as is or add Kielbasa on the side, or slice up Kielbasa and mix it in with Haluski! Garnish with sprinkles of freshly chopped chives on top, add a dollop of sour cream to each serving and serve with a nice warm crusty bread!
For the dough: Combine the yeast and water in the bowl of a stand mixer. Set aside for 5 minutes so it can become slightly frothy. Mix in the eggs, milk and sugar until smooth. In a separate large bowl, combine the corn muffin mix, flour, cornmeal and salt. Cube the cold butter and add to the bowl. Rub the butter into the dry ingredients using your fingertips until it becomes the texture of coarse sand. Add the contents of the large bowl to the bowl of the stand mixer. Fit the stand mixer with the dough hook and knead for 6 minutes on medium until smooth, elastic and soft. It will be slightly sticky. Pour a little vegetable oil into a large bowl, add the ball of dough and turn to coat. Cover with a clean kitchen towel and leave somewhere warm for 1-2 hours, until doubled in volume. Shape the corndogs: Tip the risen dough out onto a clean work surface, dusted with a bit of flour. Roll the dough out into a 20 x 10 inch rectangle, dusting as needed with flour to prevent it sticking to the rolling pin and surface. Cut the rectangle into 6 even, tall triangles along the length of the strip (these should each be roughly 7 inches wide at the base and 10 inches tall). Place one hotdog at the base of each triangle. Cover with about 2 tablespoons of the chilli and then 2 tablespoons of grated cheddar. Roll up, starting at the base, so the tip of the triangle is curled around the hotdog. Place on a lined baking sheet. Preheat the oven to 350 degrees F and let the hotdogs rest for 15 minutes. Sprinkle with the remaining cheese and bake for 20-25 minutes until the dough is starting to brown at the edges. Remove from the oven, garnish with the chopped chives, and serve warm. TIPS: If you don't have corn muffin mix stir together: 2/3 cup all-purpose flour + 1/2 cup yellow cornmeal + 1/4 cup granulated sugar + 1 tablespoon baking powder + 1/2 teaspoon salt + 2 tablespoons vegetable oil. Use this in place of the corn muffin mix.
In a large skillet combine sesame oil, canola oil and tonkatsu or hoisin sauce. Stir fry 30 seconds. Add garlic and ginger and stir fry an additional 30 seconds. Add chicken and soy sauce and stir fry until chicken is no longer pink. Remove mixture from pan, set aside and keep warm. In the emptied pan combine the onion, cabbage, carrots and bean sprouts. Stir fry until cabbage begins to wilt. Stir in the cooked noodles and the chicken mixture, and serve.