HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel and cut up potatoes into bit size cubes. Boil approximately 45 minutes or until potatoes are soft. While potatoes are cooking, make roux by combining margarine and flour over medium high heat until margarine is melted. Slowly add milk and allow to thicken, continuosly stir making sure roux does not stick to the bottom of the pan. Stir in chopped onion and bouillon, simmer for 5 minutes, continuously stirring roux. Then add cream of celery soup, chicken broth and pepper. Simmer to desired creaminess being sure that sauce does not burn or stick to pan. Strain potatoes. Mix roux and potatoes together. Top each serving with cheese, bacon and sour cream to taste.
Preheat oven at 180°F Grease 7 inch round cake pan and line with butter paper. In a small saucepan combine coconut, coco powder, and condenced milk on low flam stir continously for 4 to 5 minutes until smooth, cool. mix fresh cream in cool coconut mixture,refrigerate. In a large mixing bowl beat the eggs and suger with electric beater untill suger is dissolved, slowly add softend butter, continue beating for 3 to 4 minutes. In a small bowl sift flour baking powder baking soda and salt 2 to 3 times. Gradually add flour mixture into egg and suger mixture with light hand. add vanila extrect and grated coconut. mix lightly. Pour mixture into greased pan evenly and bake for 35 to 45 minuts or until inserted toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. cut into two layers. Pour 1/2 suger syrup on bottom layer then Spread half coconut frosting over it. cover with second layer of cake & again pour suger syrup on top layer and frost with remaining coconut frosting. Sprinkle grated coconut on top if you like and put a cherry in center. Refrigerate befor serving.
Heat up a small bowl (I just run hot water over it). Put the honey, brown sugar, water into bowl and sprinkle yeast in and set aside for 10 minutes. In the meantime, mix all dry ingredients well in large bowl and then mix in butter (I did this with my hands -- it was fun!). Make a well in the center and pour yeast mixture into it, then stir well. Turn out onto lightly floured board and knead lightly for 5-7 minutes, incorporating the extra flour bit by bit. Add as little possible flour to work with it, the dough will feel semi-sticky. Knead into a ball and set in a large greased bowl and turn to grease the dough. Let rise 1 hour. Punch down dough and shape into loaf (knead lightly). Put into lightly greased loaf pan and let rise 45 minutes. Bake at 375° until internal temperature is 180°-190° (about 45 minutes). Temperature is very important when making yeast bread so make sure you use a thermometer whenever a temperature is listed, and a temperature gauge for your oven is ideal as well. My oven heats a whole 100° more than the dial says!
In a 5 quart pot, start bringing 2 qaurt of water to a boil over Med/High heat. Add butter/margarine. Add cut potatoes. (They take the longest to cook.) Let them boil a minute or two. Add broccoli and stir. While waiting for a boil, I cut the onion and Kielbasa, then add.(You can cut the Kielbasa more 'bite size', we just like the big circles:). Check potatoes for tenderness. Do not over boil. If potatoes are ready, turn down heat to Low. Slowly stir in both cans of cream of mushroom soup 'till smooth. Stir for a minute or two, then serve.
In a Dutch oven, saute onion in margarine until tender. Add dip, soup and milk; stir until soup is smooth. Add boiled potatoes and cook on medium heat until potatoes are done.
Fill a 10-12 oz cup with hot tap water. Spoon all ingredients into a fresh coffee filter (I wouldn't recommend a tea-ball, the ginger and cinnamon will pass right through), tie it off with a twist-tie or cord, and cover. Call HazMat (or clean up the baby's mess yourself). When the mess is all cleaned up, the tea should be ready. For children, you can add a spoon-full of sugar to make it taste more attractive (don't worry, this does NOT detract from the sedative effect of the catnip). By this time it should also be cool enough to give to a baby, but give it a test first.
In a saucepan, combine ketchup, vinegar, oil, Worcestershire sauce, brown sugar, mustard, and garlic. Squeeze lemon juice into sauce and add 1 lemon half shell. Heat slowly for about 10 minutes. Sauce does not have to reach the boil, but heating blends flavor. Use sparingly as a basting sauce for fresh pork, ham, ribs, or chicken. Heat additional sauce and serve as a table sauce. Makes about 3 cups.
Cook on in a pan for a couple of minutes until soft. Add the remaining ingredients and bring to the boil. Simmer to thicken the sauce to your liking. Serve with Toast.
Remove the thin paper skin from the back of each rack of ribs. Combine all the ingredients for the marinade in a blender; process to a smooth puree. Pour the marinade over the ribs, turning to coat both sides. Cover and let marinate 8 hours, in the refrigerator, turning once or twice. Combine all the ingredients for the rub in a spice mill or blender and grind to a fine powder (for extra flavor, you can toast the spices in a dry skillet over medium-high heat until fragrant, about 3 minutes, before grinding). Set up grill for Indirect cooking, placing a large drip pan in the center; for gas grill, place the wood chips in the smoker box and preheat grill to high, when smoke appears, decrease the heat to medium. When ready to cook, remove the ribs from the marinade and blot dry with paper towels. Rub the spice mix over the ribs on both sides. Arrange the ribs on the hot grate over the drip pan; cover the grill and smoke-cook the ribs until the meat is very tender and it has shrunk back from the ends of the bones, 1 1/2 to 2 hours; replenish wood chips per grill manufacturer's directions.
Preheat oven to 350°. In a bowl, combine tomato, garlic, herbs, white wine, lemon juice, and 1 teaspoon olive oil. Line a glass or ceramic baking dish (whatever size fits your pieces easily) with two pieces of foil, laid next to each other. Use the rest of the olive oil to brush the foil all over before putting the fish inside. Put one fish on each piece of foil. Spoon tomato mixture over each piece until covered. Lay a slice of lemon on each fish. Dab a very little pat of butter on top of each fish. Cover each piece into a little foil packet, but not too tightly. Bake for 20 - 25 minute. If fish is very full of liquid, drain as well as you can without removing the fish from the foil. Open fish from foil so that the tops are exposed very well. Crumble Roquefort cheese over the tops of the fish to cover lightly. Salt and pepper to taste. Broil fish on low under the broiler in your oven for another 10-15 minutes, or until a nice golden color appears on the fish, and the fish flakes well. Remove from foil to plate. Serve with lemon wedges.
Crush 2 dozen cookies in the blender and add 1/4 cup melted butter. Mix together, reserving 1/4 cup for topping. Pat in greased 8 x 8 pan and bake for 10-15 minutes at 350°. Let cool. Melt together in double boiler 3 squares semi-sweet chocolate and 1/4 cup butter. Add 1 teaspoon vanilla and 1 egg and mix well. Remove from heat and add 1 1/2 cups icing sugar and 1/2 cup chopped nuts. Put on top of cooled crust and sprinkle remaining cookie mixture on top of filling. Place in fridge and let cool before slicing.
Heat a large frying pan on medium. Butter one side of each slice of bread, place buttered sides down in pan. Add 1-2 slices of cheese to one slice of bread and top with mushrooms. Cook until cheese is melted and bread is golden brown. Take off heat add sliced avocado, sprouts and tomatoes. Salt & pepper tomatoes. Spread a little mayo and mustard on inside of other piece of bread and place on top of tomatoes. Cut in half and ENJOY!
FOR THE CAKE: Preheat oven to 350'F. Combine the liquid ingredients in a large bowl and whisk well. Sift together the dry ingredients and whisk into the liquid ingredients. Pour into a 9 in greased and floured cake pan and bake for about 35 minutes. It should be springy to the touch. Cool completely (I left mine over night) and remove from pan. Cut into 3 thin horizontal layers. FOR THE SYRUP: Combine the water, honey and citrus slices in a small pan and oil for 3 minutes. Let cool, then add the kirsch or rum. Set aside. FOR THE ICING: In a blender (like a vita mix) combine the cashews, water and vanilla. Blend well until smooth and creamy. Add the honey and tofu and blend again. Remove 2 cups of this mixture and set aside for the vanilla icing that will go on the top and sides of the cake. To the mixture left in the blender add the 3 ounces of melted chocolate. I used a 72% dark chocolate bar and melted the chocolate in the microwave. Blend it well and chill both of the icings before using. I put them in the fridge overnight. TO ASSEMBLE THE CAKE: Carefully remove the cake from its tin and with a gentle hand slice into 3 layers. Brush some syrup onto the bottom layer and spread half the chocolate icing on top of it. Place the middle cake layer on top of the bottom layer and brush it with more syrup and the rest of the chocolate icing. Put down a layer of cherries and dot with the vanilla icing to act as a glue. Put the top layer on. Brush it with the cherry syrup. Frost with the remaining cashew icing and decorate with the rest of the cherries. Chill for several hours before serving. The cake may be kept covered if your not serving it until the following day. After 3 days the icing may discolor. Bon Appetit!
In a medium saucepan over medium heat, combine orange & apple juice and sugar. Stir until sugar is dissolved and then bring it to a boil. Add cranberries, stir and return to a boil. Reduce heat to medium-low and add orange & lemon zest; stir. Let simmer gently for 10 minutes, stirring occasionally. Remove from heat and let it cool completely before transferring to the refrigerator.
In a 2 qt clear glass bowl, layer pineapple chunks, strawberries, blueberries, and grapes, set aside. In a medium bowl whisk together pudding mix, milk and sour cream. Stir in undrained crushed pineapple. Pour over layered fruit. Cover and chill for at least 2 hours but up to 8.
Cook pasta, drain and set aside. Heat a pan, add a couple tablespoons olive oil or butter and lightly fry your garlic clove cut into slices. Add diced mushrooms and saute. Next step is adding your shrimps/prawns, stir and wait til they turn white (do not overcook or they ll be dry and tasteless). Add your diced tomatoes, a pinch of salt and a bit of sugar. Once tomatoes have lost most of it s water add cream and pepper, mixing it all together and let simmer for 5 minutes. Add your cooked and drained pasta, mix well and enjoy!
In a deep saucepan, pour oil to a depth of at least 3 inches and heat to 350 degrees F. While the oil is heating, bring a large pot of water to a boil. Measure the salt, cinnamon, cayenne pepper and black pepper into a small bowl and mix well. Holding the nuts in a sieve, dip them briefly into the boiling water, about 1 minute for large halves. (Blanching removes some of the tannins and makes walnuts taste sweet). Transfer to a large bowl with a little water clinging to them. While the nuts are still hot and wet, add the sugar and toss well to evenly coat. The sugar will melt on contact with the hot nuts. Keep stirring and tossing until all the sugar has melted. If bits of unmelted sugar remain on the nuts, they will not fry properly. Stir the nuts again before frying. Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful. (Otherwise, the oil could foam over and burn you). Fry in small batches until the nuts are medium brown, about 1 minute. Be careful not to overcook. Scatter on an unlined baking sheet to cool slightly. While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix. Toss well to distribute the spices and then taste a nut. Add more spice mix, to taste, and toss well after each addition. When cool, pack in an airtight jar. They will keep at room temperature for at least 2 weeks.
Sift flour into abowl. Add sugar. Add cream and mix well, mixture must be sticky and not dry. Place spoonfulls into greased muffin pan. Bake at 180 degrees for approx 15-20 minutes. Remove from oven when done and cover with a tea cloth to keep warm. Serve with, cream & jam or butter & cheese.
Clean, dry and slice the brussels sprouts in half. In a medium skillet, melt the butter. Add the the garlic and cook until light brown. Remove the garlic from the pan with a slotted spoon and discard. Place sprouts in the pan, cut side down, in the garlic butter. Cover and cook over low heat until the sprouts are tender, about 15 to 20 minutes. Arrange sprouts on serving plate and drizzle with any butter left in the pan. If desired, sprinkle with some Parmesan cheese.
Heat oven to 375° F. In a medium bowl, combine the oil, vinegar, tomatoes, and 1 tablespoon of chives. Arrange the bread in a single layer in a 13-by-9-inch ovenproof baking dish. Top with the prosciutto and tomato mixture. Break the eggs on top and drizzle with the cream. Bake until the whites have set but the yolks are slightly runny, 15 to 20 minutes. Garnish with the remaining chives.
Pour all ingredients in a blender. Mix well and pour into ungreased pyrex pie plate. Bake 350 degrees for 45 minutes or until knife comes out clean.
In small bowl, mash avocado with fork. Stir in lemon juice, chives, salt, and pepper. Spread avocado mash over 6 slices bread, dividing evenly. Mix mayonnaise with prepared horseradish. Spread other 6 slices bread with about 1 teaspoon each horseradish-mayonnaise. Top with roast beef, dividing evenly. Gently press avocado-topped bread slices, avocado sides down, onto each sandwich. Using long serrated knife, trim off crusts and cut each sandwich lengthwise into thirds. *Transportation tips: Transfer the sandwiches to a covered plastic container to transport them to the picnic, and then simply pass around the container to serve. To keep the bread from drying out, when stacking the sandwiches in the container, lay a sturdy, barely moistened paper towel between each layer and another one over the top.
Melt cream cheese in skillet on stove. Chop drained shrimp. Add soup, shrimp, crab and spices Blend well. Heat through. Serve with pita chips.
Preheat oven to 350 degrees. In a large bowl, mix butter, cream cheese and egg. Add cake mix, mix until well blended. Divide dough in half. Add food coloring to half of dough. For each cookie, measure 1 tsp white dough and 1 tsp 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 candy cane. Bake at 350 degrees for 7 to 9 minutes or just until edges are golden brown. Immediately remove from cookie sheets.
Preheat oven to 350°F. Combine soup, sour cream, onion, parsley, wine, salt and 1/2 of the cheese in a bowl. Layer cooked noodles on the bottom of a greased casserole dish. Layer cooked chicken on top of noodles. Layer sauce on top of chicken. Top with remaining cheese. Bake, covered for 45 mins, and uncovered an additional 10 to brown the top. Enjoy!
Preheat the oven to 400 degrees. Place the plantains in their skins on a baking sheet or in a roasting pan and allow to roast for 20-25 minutes, or until soft but not mushy. Remove from the oven, split the skins and serve immediately.
Beat butter, peanut butter, granulated sugar, and confectioners' sugar. Beat in egg yolks and vanilla. Whisk flour, baking powder, and salt together and add to butter mixture. Chill 30 minutes. Roll into balls and press with a fork. Top with coarse sugar and bake at 350 for 12 minutes.
Cook filling ingredients in a saucepan over low heat until thick, about five minutes. Mix butter and sugar together then add the flour, salt, baking soda and oats and mix until it resembles crumbs. Press half of mix into a 9 X 13" pan. Spread on raisin filling. Pat on remain crumb mixture to cover all the filling. Bake at 400° for 20 to 25 minutes. Cool and cut into bars.
In a saucepan boil broccoli florets in salted water for 4 minutes and drain. Place in the bottom of a 2 quart casserole dish. Melt butter and then blend in flour. Stir milk in slowly. Add velveeta cheese and stir until cheese is melted. Pour over broccoli. Mix herb croutons with butter and water. Sprinkle on top of casserole. Bake in a 350 degree oven for 25 to 30 minutes. Enjoy!
Plump apricots by soaking in warm water, drain and chop. Cream sugar, eggs, water and butter. Stir in orange juice. Combine flour, baking powder, soda and salt, add to cream mixture and stir to blend. Fold in apricots and pecans, mixing well. Pour batter into two 8 x 4 inch greased and floured loaf pans. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes and remove from pans. Makes 2 loaves. Delicious!
Mix all ingredients together by hand until smooth. Put cupcake liners in muffin pan and spray with non-stick spray. Bake at 350°F for 15 minutes, or until firm to touch. Serve with Fat-Free Cool Whip if desired.
To Make The Cake: Preheat oven to 350°. If you have only one mixing bowl, start by stiffly beating the egg whites and set aside, (keeping in mind that they will not hold forever). Cream butter and sugar. Add egg tolks and beat until thick and lemon colored. With a fork, mix together dry ingredients. Add dry ingredients alternately with the milk. Stir in vanilla. Fold in stiffly beaten egg whites. Divide batter between 3 buttered 8" cake pans (or 2 pans and make another batch of the recipe while the first is baking). Bake at 350° for 20 minutes. Cool completely and remove from pans. Freeze if time permits. Before filling and frosting, cut off rough edges of cake with sharp scissors. To Make The Lemon Filling: When grating rind take special care to not get the bitter white part. Put all ingredients in a double boiler. Stir over simmering water until thickened (approximately 15-20 minutes). Chill. To Make The Marshmallow-Like Frosting: Stir the water, sugar, cream of tartar and salt together in a small heavy-bottomed pan. Hook a candy thermometer to the edge of the pan and boil without stirring until the mixture reaches 240°F. Meanwhile, beat egg whites until stiff. Pour the 240° syrup over the egg whites in a thin stream, beating constantly until thick and glossy. To Assemble: Remove cake layers from freezer. Spread the chilled filling between the layers, trying to not let much of it get out the sides. Frost the cake with the marshmallow-like frosting and sprinkle coconut on thickly, gently pressing it into the sides. If the cake slips around, gently slide it back straight. Decorate top with a flower or group of leaves. I use three strawberry leaves and a flower set in the center. Can be refrigerated.
Heat oven to 400deg F. Brush an oven tray with oil. Trim meat of excess fat and cut into 5mm [1/4"] cubes, Put in a medium sized bowl, Add seasoning and mustard,onion and stock and mix well. Roll out pastry and cut into six circles17cm[6 3/4"]. Divide meat between pastry circles. Bring pastry over filling to form a half moon. Pinch or flute pastry edge. Stand upright on tray, Glaze with egg. Bake for 20 mins, Reduce oven thermostat to 350deg F and bake for a further 1 hours until firm and nicely browned.
Heat 3 Tbsp of oil in a large frying pan on medium high heat. While the pan is heating, squeeze out as much moisture as you can from the grated potatoes. It's easiest to do this with a potato ricer, using it much like you would a garlic press, except you don't force the potatoes through the ricer. You just press out the moisture. If you don't have a ricer, use paper towels to squeeze out as much moisture as you can from the grated potatoes. When the oil in the pan heats up to the point of shimmering, but not smoking, add the grated potatoes, spreading them out along the bottom of the pan. The potatoes should not be too thick in any one place, no more than a half inch thick. Sprinkle some salt and pepper on the potatoes. After a few minutes, lift up one edge of the potatoes and see how done they are. If they have fried to a golden brown they are ready to flip. Use a large spatula to flip the potatoes over all at once, or divide the large potato cake into halves or quarters and flip. Continue to cook until they are golden brown on the bottom.
Preheat oven to 350°. Stir together flour, baking powder and salt; set aside. In a large mixing bowl, beat sugar and shortening together until fluffy, beat in eggs. Stir in dry ingredients then lemon juice; mix well. Chill 2 hours. Shape into 1 1/4-inch balls; roll in additional sugar. Place 2-inches apart on greased baking sheets; flatten. Bake 8-10 minutes or until lightly browned. Makes 8 dozen cookies.
Preheat oven to 350 degrees. Mix the tuna, mayo and dill in a bowl. Cut the Rolls so that they can be used as a sandwich. Scoop some of the tuna mixture on one half and add a slice of cheddar on top of the tuna. Place the both halves of the croissant on a baking dish for all the sandwiches. This will toast the half without any tuna and cheese along with the half with the tuna and cheese. Leave in the oven to melt/bake for 8 to 10 minutes.
Cream together butter and sugars, then blend until light and fluffy. Add pumpkin pie mix, eggs, water, vanilla and orange zest to creamed butter and sugar mixture. In a separate bowl, mix flour, soda and salt. Add in stages to the wet mixture. Fold in the butterscotch chips and pecan pieces. Chill dough at least 2 hours or until firm. When ready to bake place rounded teaspoons of dough on ungreased cookie sheet. Bake in a pre-heated oven at 375F for 10 - 12 minutes.
Trim the excess fat from the chops and season well with salt, pepper, and cayenne. Melt butter in a skillet over medium heat. Lightly roll the chops in flour, shake off the excess, and slip them into the pan. Brown well, about 3 minutes per side, and remove them to a plate. Add the bell peppers and onions to the skillet and saute until softened,about 3 minutes. Stir in the garlic and cook until fragrant, about half a minute longer. Push the vegetables to the side of the skillet. Add chops to pan and place vegetables on top of pork chops. Pour in the broth and sprinkle with Worcestershire sauce. Cover pan with foil and allow to simmer for 45 minutes or until chops are tender.
Line an 8-inch-square pan with plastic wrap, extending the ends of the wrap over the edges of the pan. Line the pan with the provolone cheese (reserve a few slices for another layer of the torte), overlapping the slices a bit and pressing the edges together slightly. The cheese should extend over the edges of the pan enough that it can help encase the finished torte layers. Using a food processor, mix together the cram cheese, butter and garlic. Spread the ingredients in layers in the following order: one-third of the mixture, one-half of the pesto, a layer of provolone, sun-dried tomatoes, pine nuts, one-third of the mixture, the remaining pesto, and the remaining mixture. Fold the sides of the cheese over the mixture to encase it, using another slice in the middle, if needed. Fold the edges of plastic wrap over the finished cheese torte, covering tightly. Refrigerate for several hours or overnight. To serve, invert the mold onto a cutting board, remove the plastic wrap and cut the torte diagonally into halves or fourths. Serve with crackers or baguette slices. Red and green grapes make a good accompaniment.
In a large pot, melt 1 tablespoon butter or margarine over medium heat, cook and stir in vegetables and beef, until beef is browned. Stir in basil, garlic and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes. In a separate pan, melt the remainder of butter and stir in flour. Add the milk and heavy cream, stirring until smooth. Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.