HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare 1 cup freshly riced potatoes. Beat well 2 eggs. Add very slowly, beating constantly, 2/3 cup sugar. Stir in potatoes and 1 cup buttermilk or yogurt, and 2 tblspns melted butter. Sift before measuring 4 cups all-purpose flour. Resift w/ 2 tspns double acting baking powder, 1 tspn baking soda, 2/3 tspn salt, and 1/3 tspn nutmeg or cinnamon. Stir in sifted ingredients into potato/egg mixture until blended. Chill dough until easy to handle. Roll out to 1/2 inch thick and cut. Cook in oil at 375° F. It's easiest to add them to the oil w/ a pancake flipper. Flip as soon as brown on one side. Takes about 3 minutes to cook one fastnacht.
Preheat oven to 350°F. Sift together flour, baking powder, baking soda, salt and sugar. In another bowl mash bananas and add eggs, oil and vanilla extract. Add flour mixture to wet mixture and mix well. Add 1/2 cup of nuts if desired. Grease and flour two 8 x 4 loaf pans. Pour mixture into pans bake for 45 to 60 minutes. Cool on wire rack for 10 minutes before removing from pans. Note: I usually use small loaf pans which makes 8 small loafs and I cook them for 35 minutes.
Place the beans in a large saucepan, and cover them with 4 quarts of cold water. Bring to boil, then turn the heat down to a simmer and skim off any foam that rises to the top. Simmer, replenishing the water as necessary, until the beans are tender, anywhere from 2-3 hours depending on the age of the beans. Drain the beans, reserving 10 cups of cooking liquid. Heat the vegetable oil in a large saucepan over medium heat. Add the onion, garlic, celery, carrots, and pepper. Saute until the vegetables are soft but not browned. Add the cumin, coriander, oregano, cayenne pepper, tomatoes, beans and cooking liquid. Bring to boil, then reduce the heat to a simmer. simmer for 1/2 hour. Add salt and pepper. Remove from the heat and cool slightly. Reserve 1/2 cup of the bean mixture and puree the rest in a food processor. Return to the pot, add the reserved beans and reheat to a simmer, thinning with a bit of water if the soup seems too thick. Stir in the crab meat and ladle into bowls. Garnish with sour creme or yogurt and cilantro.
Preheat your oven to 400 degrees F. Brown the chopped bacon in a nonstick skillet over medium-high heat. Drain the crisp bacon bits on some paper towels. In a bowl, combine the softened cream cheese, mayo, Dijon, Swiss cheese and chopped scallions with the cooked bacon. Transfer this mixture to a shallow, small casserole or baking dish and bake until golden and bubbly at the edges - about 15 to 18 minutes. Top with the chopped almonds and serve!
Heat a medium saucepan over medium high heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan. Add onions and season with salt and pepper or steak seasoning blend. Cook onions, stirring occasionally, 10 minutes or until onions are soft and caramel in color. Heat a heavy griddle pan over medium high to high heat. Wipe griddle with a drizzle of oil using a paper towel. Sear and cook thin sliced steaks until brown but not crisp, about 2 minutes on each side. Cook steaks in single layers in 2 batches and tenderize by cutting into meat with the side of your spatula while they cook. When the steaks are browned, just before you remove them from heat, sprinkle them with garlic salt and pepper. When all of the steaks are cooked, line each of your split rolls with 2 slices of provolone cheese. Pile 1/4 of your meat and onions on to the griddle and mix together with your spatula. Pile the meat and onions into rolls on top of the cheese. The heat from the meat and onions will melt the cheese. Repeat for remaining servings and serve.
Heat oven to 325°. Butter or spray 9 x 13 casserole dish with Pam. In a large Dutch oven on medium/high heat, saute sliced sausage in a bit of olive oil until browned. Remove to a bowl. Reduce heat to medium and add butter. Saute onions, carrots, potatoes, bell pepper, and cabbge until lightly caramelized - about 20 minutes. Add salt, pepper and onion soup mix. Stir in milk, vinegar, and sugar. Add sausage and drippings. Bring to boil. Reduce heat to medium-low; simmer for 5 minutes. Remove pot from heat and let cool slightly, then gently stir in eggs. In a large zip-lock bag, crush crackers with caraway seeds. Into the pot of veggies and sausage, add 1/2 of the cracker mixture. Pour into prepared casserole dish. Dust top evenly with remaining crackers. Bake at 325° for 45 minutes, or until heated through and top is golden brown.
Wash the cauliflower and place in a two quart saucepan. Season and cover. Heat the pan over medium flame for 5 minutes. Reduce heat to low and cook for 15 minutes. Cool. Add the apple, celery and scallions to the cauliflower. Add the salad dressing and chill before serving.
Combine cream cheese, blue cheese, yogurt, onion and pepper. Set aside. Rub each side of steaks with cut surface of garlic. Place steaks on rack in broiler pan so surface of meat is 2-3 inches from heat source. Broil 5-6 minutes. Season with 1/4 tsp. salt. Turn and broil 3-4 minutes. Season with remaining salt. Top each steak with an equal amount of the cheese mixture. Broil an additional 1-2 minutes. Garnish with chopped parsley.
Preheat oven to 425°F In saucepan, cook sausage, onion (with green pepper, basil and fennel as if desired) over medium heat until sausage is no longer pink and onions are translucent. Stir in 1/4 cup of the flour; mix well. Add tomato sauce; bring mixture to a boil, stirring continuously. Transfer sausage mixture to lightly greased 9" x 13" baking dish; top with cheese. In a separate mixing bowl, combine remaining flour, eggs, milk, oil and salt; stir until smooth. Stir in Parmesan cheese and pour mixture over sausage mixture in baking dish. Bake 30 minutes or until top is golden brown.
Place all ingredients into a blender and puree. Pour into a saucepan and heat to just below boiling point. Adjust seasoning and serve.
Rinse chicken with cold water and pat dry with paper towels. Remove any fat from the chicken and place in the slow cooker. Pour the Bloody Mary mix over the chicken breasts and add the chopped vegetables. Cook on low for 8 hours. Serve with rice or hot noodles.
Cook pasta in large saucepan of boiling water until just tender, drain. Meanwhile heat oil in small saucepan, cook garlic and chilli, stirring, about 30 seconds or until garlic just softens and is fragrant (do not brown the garlic). Place hot drained pasta and oil mixture in large bowl with pine nuts, cheese and rocket, toss to combine.
Blend the 1/2 butter and 1/2 cup honey (and cinnamon if desired) together until fluffy Sprinkle yeast over the warm water in a small bowl. Stir in 1 T. honey and let stand 5 to 10 minutes until mixture bubbles up. Combine whole wheat flour, white flour and pepper, stirring to blend together. Pour in yeast mixture and the 2 T. melted butter. Mix until a dough forms. Turn dough out onto a floured surface. Knead for 10 minutes, until dough is firm, elastic and no longer sticky. If necessary you can add 2 or 3 more tablespoons of flour. Place 1 T. oil in a large bowl. Add dough, turning to coat dough and bowl with the oil. Cover with plastic wrap and let rise in a warm area until doubled. (1 1/2 to 2 hours) Turn dough out onto a lightly floured surface. Form into a cylinder 2 inches in diameter. Cut off pieces 1 inch thick. Press each slice with palm to flatten. Let rest 10 minutes. Roll slices out with a rolling pin until they are ovals about 6x3 inches. Lay ovals on waxed paper and let rise about 30 minutes until doubled. Cover the bottom of a skillet with a thin coat of oil. Heat oil. Fry doughboys over med heat until golden brown on both sides. Don't rush them, they will get there. Add more oil as needed. Serve doughboys warm with honey butter.
Place all the ingredients into a stockpot and simmer, partially covered, for 8 hours or overnight. Stir occasionally. Skim off any scum that appears. Cook it this way for 45 minutes. (If using a crockpot, cook on LOW for 8-12 hours and skim scum when done.). Remove the ingredients from the pot and strain the stock through cheesecloth or a cheesecloth-lined vegetable strainer or sieve. Throw out the solids. Simmer the strained stock until it reduces to about 8 cups. If making ahead, let cool and store in 2-cup freezer containers to approximate the volume of one can of soup.
peel potatoes and boil tell fork tender. Mash drained potatos. mix in sour crean and milk and butter, adding additional milk if neaded. serve with gravy.
MEAT. Combine the sausage meat, mince, breadcrumbs, onions, curry powder, salt, pepper, parsley and egg in a bowl. Beat until mixture is well combined. Gradually add milk and water and continue to mix until smooth. Place in a greased baking dish and bake in a moderate (180°c) oven for 30 minutes. Once the timer goes off pour off any excess fat that may have come out and pour the sauce over. Return to the oven and bake for a further 45 minutes. SAUCE. Bring all ingredients to the boil then simmer gently for 5 minutes.
Combine Kiwi fruit, banana, and papaya; toss gently with honey lime dressing. Honey lime dressing: combine all dressing ingredients and season to taste with a dash of salt. Whisk well to combine. Makes about 1/4 cup.
In a saucepan mix all ingredients. Boil gently & stir frequently for about 1 hour or until soft & thick. Cool, then spoon into sterilized jars & seal.
Place a dollop of whipped cream on a gingersnap. Place a strawberry slice atop the whipped cream. Eat and repeat.
Cook linguine according to package directions. Meanwhile, in a small bowl, combine the cornstarch, broth, vinegar, honey, salt and ginger until smooth; set aside. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil for 4-6 minutes or until no longer pink. Remove with a slotted spoon; keep warm. Stir-fry carrots and onion in remaining oil for 2 minutes. Add mushrooms; stir-fry for 2 minutes. Add spinach; stir-fry 1-2 minutes longer or until vegetables are crisp-tender and spinach is wilted. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain linguine. Add chicken and linguine to the pan; heat through. Yield: 4 servings.
Heat up some bacon grease in a pot, add the diced onion and garlic, cover and saute slowly on low heat. While your onion is cooking, cut the Spam into bite-sized pieces, then add those pieces to the pot. Continue to cook on low heat for about ten minutes, stirring occasionally. Add the beans, water and rice, and finally, your cajun seasonings (to taste), bring to a boil. Cover and simmer for 20-25 minutes until rice is done.
Heat oil in a wok (or large non-stick pan) and gently saute onion until tender. Turn down the heat, add garlic and ginger and briefly saute, continually stirring. Add turmeric, chilli powder, ground cumin, coriander and pepper. Cook to toast. Then toss in tomato and briefly cook. Add chicken and cook. When chicken is almost ready, stir in yoghurt and briefly cook. Then add green chillies, mango powder, salt, mustard oil and fenugreek. Serve with steamed rice and your favourite Indian bread on the side.
Preheat oven to 325°. Crust: Combine flour and powdered sugar in a food processor. Pulse 2 times or until combined. Add butter and pulse 10 times or until it resembles coarse meal. Stir in pecans then firmly press into the bottom of a 13x9" pan coated with cooking spray. Bake for 20 minutes or until lightly browned. Cool completely. Filling: Place sugar and cream cheese in a medium bowl and beat with a mixer at medium speed until fluffy. Fold in half of the whipped topping. Spread cream cheese mixture on the cooled crust. Cover loosely and refrigerate for 1 hour. Combine pudding and milk in a large bowl. Cover and refrigerate for 1 hour. Spread the pudding mixture over the cream cheese mixture. Spread the remaining whipped topping over the pudding layer. Cover and chill for 30 minutes. Sprinkle with cocoa if desired.
The ingredients are the same as for cinnamon rolls, follow the same directions. Add the saffron to the liquid and mix. Add the egg as the dough is kneaded. Take a piece of dough, roll it out into a long string, thick as your finger and about 4-5 in (10-12 cm) long. Roll up both ends in opposite circles until they meet about midway. Place a raisin into the center of each circle. This is called a"lussekatt". Let the"lussekatt"'s rise about 30-40 min in a nondrafty environment. Baste with whipped egg and bake in 420-440 °F (200-225 °C), or until golden.
Pour olive oil, lemon peel, lemon juice, herbs, and S&P into a large ziplock bag. Add shrimp. Toss gently to coat. Marinate at least two hours or overnight. Grill for 2 minutes per side. (If desired, thread shrimp onto skewers.).
Preheat oven to 450. Peel peaches, pit them, and dice them into 1/4" pieces. In a small sauce pan combine peaches, orange liquor, water, sugar, vanilla, and 2 tsp flour. Bring to a boil and continue stirring until mixture is thickened. Sift 3 cups flour, baking soda, and salt into mixing bowl. Cut in butter, and mix for about 1 minute. While mixer is still going, slowly add milk and then peaches. Continue to mix until thoroughly combined. Spray muffin tins with with cooking spray, and fill each 2/3 full with biscuit mix. Bake for 17 minutes or until golden brown. (sometimes biscuits will be a little doughy due to the moister in the peaches).
Mix all the ingredients until well blended. Spread on white bread. Paula says that the trick is to use the best ham you can find, preferably an authentic Smithfield ham.
Cook sausage in a large skillet over medium heat until brown (10 minutes). Reduce heat to low and add water, cover and simmer for 10 minutes. Add peppers, onions and oregano to skillet and saute until tender (10 minutes). Pour off liquid. Spoon sausage mixture into rolls, topping off with a few slices of cheese. If desired, can be heated under broiler so cheese melts.
Cook filled pasta according to package directions. Heat the oil over medium heat. Add the mushrooms and the garlic at the same time, stirring until mushrooms are tender. Add the heavy cream and bring to a boil, stirring constantly. Return the sauce to low heat and simmer for 10-20 minutes. Turn off the heat and stir in the cheese, salt, and pepper. Serve immediately over pasta. Enjoy!
Combine dates, oats, lemon juice, and zest of one lemon in food processor. Pulse until Doug begins to form. Roll into 20 1" balls. Sprinkle balls with remaining zest. store in sealed container in refrigerator.
Make the marinade first by mixing the marinade ingredients together. Place the herring fillets in the marinade so the fish are completely covered by the marinade. Let this stand overnight. The next day take the fish fillets out of the marinade and let them drip dry. Blend together the sugar and 20 grams of the salt. Blend together all of the spices and herbs and vegetables. Place the fish fillets, sugar blending, and the spice-herb-vegetable blending in layers in a large bowl. Let this stand at room temperature until the sugar and salt have dissolved. Then place the mixture in your refrigerator and let it stand for 2 to 3 days until it is ready to serve. Serve with Vasterbotten cheese, boiled potatoes, and Wasa bread.
Cook noodles according to package directions. Meanwhile, in a small bowl, combine the sour cream, mayonnaise and lemon juice; set aside. In a large saucepan or Dutch oven, melt butter. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in 1/3 cup Parmesan cheese until melted. Remove from the heat; stir in the sour cream mixture and hot sauce, if using. Add the spinach, stuffing mix, bread crumbs, mushrooms and tuna; mix well. Drain noodles and place in a 13"x9" baking dish coated with nonstick cooking spray. Top with tuna mixture; sprinkle with remaining Parmesan cheese. Cover and bake at 350° for 35 minutes. Uncover; bake 5-10 minutes longer or until lightly browned and heated through.
In skillet over medium-high heat brown bacon pieces till crispy. Add refried beans directly into skillet, into grease and all (does not sound heart friendly but does taste yummy). Cook until warm and bubbly, about 3-4 minute Take off heat and let cool. After cool put in serving dish, I use a long rectangle glass dish, then top with half the cheese. Then top with the guacamole. Then put salsa on top of it. Top that off with the rest of the cheese. Mix taco seasoning in with sour cream, then pour on top of salsa, careful not to try to mix them, you are making layers. Top off sour cream layer with green onions and black olives, if desired, alot of people i know don't like black olives so I leave them out but they are good on it.
Boil 1 lb. of pasta - al dente - according to package directions (I use rigatoni). Drain after cooking and let cool. While the pasta is boiling, wash and halve the grapes. Dice the cooked chicken into bite sized pieces. In a large bowl or serving platter, combine the cooled, drained pasta with the grapes and diced chicken. Stir in the mayonnaise. I start with one cup of mayo and add more as needed. Really, just add as much as you personally like - it may be more or less than 2 cups. Stir in the Lawry's seasoning salt, onion powder and garlic powder. Again, add to your liking. You may want more or less than 1/2 teaspoon of any of these - - it's your choice, go with what you like. Frequent sampling at this point will help you decide what your preference will be so grab a fork and start sampling! If the salad is too thick and rich for your liking, stir in a couple tablespoons milk to thin it out. This part is optional. This salad is always much better the next day after the flavors have had a chance to meld. This is when I usually add milk to loosen it up a bit. Before serving, plate or dish up the salad and sprinkle cashew pieces on top of individual servings. DO NOT put the cashew pieces on the entire salad and refrigerate - - this will cause the cashew pieces to become soft and rubbery and nobody wants that! I just set the can of cashews on the table and let guests help themselves. Sit back and enjoy your sweat free cold summer salad!
Combine butter,sugar and brown sugar beat until light and fluffy. Add peanut butter and beat until blended. Slowly add eggnog,egg,and vanilla blend completely. In a separate bowl , sift flour , soda and salt together and add to butter mixture. Blend completely. Scoop desired size cookie on cookie sheet . Bake at 350* 6-9mins until light golden brown.
Rub tongue w/ salt& vinegar. Rinse& boil 5 minutes. Scrape white coating on surface. Marinate in lemon juice& soy sauce for 1 hour. Brown in olive oil& butter. Set aside. In the same pan, saute garlic, onions,& tomatoes. Put back the tongue and blend the rest of the ingredients. Pour into large saucepan, bring to a boil, then lower heat, simmer for 3 hours or until tongue is tender. Strain sauce, set aside. Slice tongue& arrange on a platter. Prepare mushroom-butter sauce. For Mushroom Butter Sauce: Melt butter in skillet. Blend in flour. Add the mushrooms& strained sauce. Cook until bubbly. Water may be added if sauce is too thick. Pour over sliced meat& serve.
In a 3 quart saucepan, heat 2 cups of water on medium heat. While the water is heating, in a deep (3-inch) cast iron skillet or other large pot, crumble the ground chuck. Stirring and breaking up the meat, cook over medium high heat until no longer pink. Remove the meat from the skillet and drain the fat; set meat aside. Add 1 tablespoon of olive oil to skillet and heat over medium heat. To the oil, add onion, bell pepper, and celery. Cook and stir the vegetables until softened, then add the minced garlic cloves and continue cooking for 2-3 minutes. Add the meat to the vegetables, the two cups of hot water, and the rest of the ingredients, except the macaroni. Let sauce cook for 30-40 minutes, adding additional water, if needed. While the sauce simmers, refill the saucepan with water and cook macaroni according to package directions. Drain macaroni and add to meat/sauce mixture and stir. Serve with warm, crusty homemade or French bread.
Place meat in a large (1-gallon) heavy-duty resealable plastic bag. Measure all remaining ingredients into a jar with a tight-fitting lid. Shake vigorously to combine well; pour marinade over tenderloins. Refrigerate for 24 to 48 hours. Note: If marinating in a glass dish instead of a plastic bag, the liquid probably won't cover the tenderloin entirely, so you will need to turn the meat several times for the flavor to penetrate evenly. When ready to cook, discard the marinade and grill over medium coals until thoroughly done but still slightly pink in the center (15- 20 minutes). Allow meat to rest for about 5 minutes before cutting, spooning a small amount of the juice which collects over each slice.
In a large stockpot, saute onion, bell pepper, and garlic in the olive oil over medium-high heat until onions are starting to soften. Stir in cumin, chipotle, and red pepper flakes. Crumble the thawed tofu into the mixture and saute 5 minutes more. Reduce heat to medium. Add all tomatoes, jalapenos, green chiles, black beans, kidney beans, corn and cashews; mix well. Reduce heat to low and simmer for 1 hour, stirring occasionally. Add salt and pepper, to taste. Garnish with sour cream, grated Cheddar, and additional cashews, if desired.
combine garbanzo beans through green onion. make dressing by combining mayo through basil. add dressing to bean mixture and combine well. add salt and pepper to taste.
In a large bowl combine cabbage, apples, grapes, and onion. Add raisins, walnuts and pickles (if desired). In a small bowl use a wire whisk to combine mayonnaise, sugar, vinegar, mustard, and salt and pepper, to taste. Add to cabbage mixture. Lightly toss until coated. Cover and refrigerate 2-6 hours before serving. Cover and refrigerate leftovers.
Pre-heat oven to 375 degrees F (190 degrees C). For Tart Shells:. In a food processor, combine the flour, salt, and sugar. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Slowly pour 1/8 cup water in through the feed tube until the dough just holds together when pinched. If necessary, add more water to a maximum of 1/4 cup. Do not process more than 30 seconds. Turn dough onto work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for about one hour. After the dough has chilled sufficiently, roll out the dough and cut into 12 - 4 inch rounds. It may be easier to roll the dough between two pieces of plastic wrap, instead of on a floured surface. Gently place the rounds into a 12-cup muffin tin. You may need to coax the rounds into the tin, leaving a fluted edge. Place in the refrigerator for about 30 minutes to firm up. While dough is chilling, toast and chop the pecans. Reserve 12 pecan halves, which will be used to top the tarts. For Filling:. In a medium sized saucepan lightly whisk the eggs. Add the butter, sugar, and cream. Place on medium heat, bring this mixture just to a boil - stir constantly to prevent scorching. Immediately remove from heat and stir in the vanilla extract. (For a runnier filling, remove when filling starts to thicken but has not reached a boil.). Place a teaspoon of chopped pecans into the bottom of each tart shell and then fill the unbaked shells with the filling. Top each tart with a whole pecan. Bake for about 15 - 20 minutes or until the pastry is nicely browned and filling is set. Remove from oven and place on a wire rack to cool. Serve at room temperature or chilled.