HumbleIntelligence/food-ner-1-Million huggingface dataset:
FOR THE POTATO SALAD: Cook 10 pounds waxy new crop potatoes in salted boiling water to cover. Peel and dice. Spread in 3 serving pans, 9 by 15 inches. Sprinkle with 1 cup finely chopped onion. Cover evenly with Hot Salad Dressing. With wide spatula turn potatoes carefully in the dressing to coat completely. Let stand in a warm place, covered, for half an hour. At serving time, sprinkle with 1 cup chopped green pepper, 4 cups finely slivered celery, and 2 cups diced cucumber. Carefully toss to mix ingredients. Adjust seasoning, if necessary, with salt, pepper, and cayenne. Separately grate the yolks and whites of 12 hard cooked eggs and sprinkle on the salad in patterns through a paper doily, keeping the colors separate. Makes about 50 servings, 2/3 cup each. FOR THE HOT SALAD DRESSING: Put a 2 quart pan into a roasting pan with hot water in it. In the pan, mix together 1/2 cup flour, 1/4 cup sugar, 1 Tablespoon each dry mustard and salt, 1/2 teaspoon pepper, and a generous dash of cayenne. Gradually add 1 quart hot milk, stirring until smooth. Cook, stirring, until the sauce bubbles and thickens. Cook 10 minutes, stirring often. Beat 4 eggs lightly, warm them with a little hot sauce, and stir them into the pan. Cook for a minute or two. Remove the pan from the hot water and add 1 cup full strength distilled vinegar (not the mild seasoned type). Swirl in 1/4 cup butter. If the sauce seems too thick, add a few tablespoons of water to thin it as desired. Taste and adjust the seasoning with more salt and pepper to taste. Makes 1 1/2 quarts. The Complete Potato Cookbook.
Combine yogurt, ranch dressing mix, chives, and lemon juice in medium bowl. Add chicken and mix well. Spread chicken mixture evenly among nori wraps. Top with spinach, carrots, cucumber ribbons, and avocado. Fold into a wrap and enjoy!
Preheat oven to 425 degrees Fahreneheit. In a medium saucepan over medium heat, stir the potato, corn, creamed corn, hard cooked eggs, salt and pepper, and milk. Cook on low heat for 20 minutes. Press 1 pie crust in bottom and sides of a 9 inch pan. Pour hot filling into crust. Dot with pieces of butter. Cover with top crust and flute edges to seal. Cut slits in the top crust to allow steam to escape. Place on a cookie sheet. Bake for 30 minutes @ 425 degrees for 30 minutes. Reduce oven to 350 degrees for 10 minutes.
Place the first thirteen ingredients (garlic through cayenne pepper) into a blender, and blend until smooth. Cook the noodles of your choice according to package directions. Drain pasta and place in a large serving bowl. While still warm, toss the pasta with about 3/4 of the sauce. Add the julienned bell peppers and scallions and toss well. This dish is great served warm or even at room temperature. Remaining sauce can be added if pasta seems too dry.
Preaheat oven to 400°F And grease a 12-cup muffin tin. In a large mixing bowl, whisk together flour, cornmeal, baking powder, baking soda, salt and sugar. In a small bowl, whisk together egg, egg white, vegetable oil and buttermilk. Pour into flour mixture and mix until almost combined. Add the blueberries and stir to distribute. Evenly divide the batter into the prepared muffin tin. Bake for 14-16 minutes or until a toothpick comes out clean and the muffin springs back when gently pressed. Cool completely on a wire rack.
In a medium bowl, whisk all ingredients except bananas, until well blended. Peel and slice bananas in half lengthwise. Cut each half into three pieces. Heat oil in a deep skillet or saucepan. When oil is hot (about 190 degrees celsius), lower heat. Dip each banana piece in the coconut batter and fry, turning once, until fritters are goldn and crispy. Transfers fritters to a plate lined with paper towels to absorb the oil. Serve fritters warm dusted with confectioner's sugar.
Heat small sauce pan on medium flame and add olive oil. Saute onions for 3-4 minutes. Add garlic, jalapenos, and lime zest and saute for 2 minutes. Add chicken broth and lime juice and reduce by 1/3. Add salt and pepper to taste. Add 1/2 coconut milk and reduce 5 minutes. Continue to add coconut milk as needed. (This will depend on your taste, if you like thinner or thicker sauces.). Finally, whisk in the butter and remove from the heat, add cilantro and chives. Serve over fish or on the side.
Preheat oven to 375°F Spray a 9x13" baking dish with cooking spray. Peel and cube potatoes into 1" pieces. Coat with olive oil, bbq sauce, salt and pepper. Add to the baking dish in single layer and bake for 30 minutes. Make a roux: Melt the butter and whisk in the flour. Cook for a few minutes stirring constantly. Add the milk slowly into the roux whisking constantly. Cook until it comes to a boil and thickens slightly. Remove from the heat. Add most of the cheddar and blue cheese, reserving some to sprinkle on top of the casserole. Stir until the cheese melts. Season with Cayenne pepper sauce, salt and pepper. Stir in the chopped chicken, celery and bacon into the cheese sauce and pour over the potatoes in the baking dish. Spread evenly over the potatoes. Sprinkle with the remaining cheese. Bake the casserole for another 15 minutes or until it is bubbly and slightly browned. Sprinkle with the chopped green onions. Let cool slightly before serving.
Heat oil and pepper flakes in skillet over medium high heat. Add chicken and cook for 2 - 3 minutes, until no longer pink. Stir frequently. Add remaining ingredients, stirring frequently until vegetables are cooked. Serve with brown rice.
Place pork chops in a greased 8" x 8" (or larger) glass casserole dish. Mix soup mix, cranberry sauce, and dressing together in a bowl until well blended. Pour over pork chops, and bake in a 350 degree oven for 45 minutes - 1 hour. This can also be made with boneless or bone-in chicken breasts. Enjoy!
Put all ingredients in large pan except crackers. Cook on medium heat until meat is well cooked, approximately one hour stirring occasionally, so it will not stick to bottom of pan. Add 1 ladle of turkey drippings. Simmer for 20 minutes and drain 3/4 of liquid from pan. Add rice (or crushed crackers or bread cubes instead of the rice) until the rest of liquid is absorbed. Add salt and pepper to taste. Store the stuffing in refrigerator overnight to get more flavor and then stuff the turkey. NOTE: Dreamer in Ontario wrote:. "I think that pinkie kookie's recipe sounds close if I use rice in place of the bread and/or crackers.". I wrote: "Your idea of adding rice instead of the crackers and bread is excellent, Dreamer in Ontario. That is what the recipes are for, to add our own ingredients and ideas. Enjoy it.".
Generously salt and pepper the turkey. Clean and cut onion, carrots and celery into 1/2 inch dice. Heat 2 tablespoons oil in a large heavy skillet or Dutch oven over medium-high heat. Brown turkey pieces evenly all over. Cook in batches if necessary. Place browned turkey pieces in slow cooker. Reduce heat under skillet and add onion, carrots and celery, cook until tender. Add tomato paste and cook, stirring, until mixed. Add broth, vinegar, beer, and garlic cloves, stir until mixed. Pour vegetable mixture into slow cooker over turkey. Add rosemary sprigs. Cook on Low for 6 hours or High for 3-4 hours, until meat falls from bone easily when nudged with a fork. Remove rosemary sprigs. Debone meat and serve with sauce. Serve oil-cured olives on the side if desired.
Preheat oven to 400°F Place 4 tortillas on cookie sheet sprayed with nonstick cooking spray. Sprinkle 1/4 cup cheese evenly on each tortilla. Top evenly with beef, jalepenos, olives and remaining 1 cup cheese. Top with remaining tortillas. Brush with olive oil. Cover loosely with foil. Bake 10-12 minutes or until hot and cheese melts. Or, if desired, spray quesadillas with nonstick cooking spray and brown in a large nonstick skillet over medium high heat for 1 to 1 1/2 minutes per side. Or, if desired, broil 4-6" from heat for 1-2 minutes. Cut each tortilla into 8 wedges. Serve with salsa, sour cream and guacamole, if desired.
Season chicken with salt and pepper and brown in hot oil in large saucepan. Add sausage and cook an another 2 to 3 minutes. Remove meats from pan; set aside. Cook onions, green pepper, celery and garlic in same saucepan over medium-high heat until slightly softened. Stir in rice, cayenne pepper, broth, tomatoes, chicken and sausage; bring to a boil. Simmer, covered, for 30 minutes.
Brown beef; drain. Add taco mix and water to beef. Bring to boil, stir, until liquid evaporates. Place in serving bowl. Place tortilla chips into a large bowl. Place cheese, onions, tomato, avocado, lettuce, sour cream, olives and jalapenos in smaller serving bowls. Each serve his own.
Spray a 12-inch nonstick skillet with cooking spray and set over medium-high heat. In small bowl, whisk together flour with pepper. Coat chicken with flour. Brown chicken in a single layer in prepared skillet until golden on bottom, about 6 minutes. Turn chicken and brown on the other side, about 4 more minutes. Remove chicken from skillet and set aside. Note: you may have to brown the chicken in two batches. Pour broth into hot skillet and scrape up any browned bits with a wooden spoon. Return chicken to skillet, cover, and reduce heat to low. Simmer until heated through, about 3 minutes. Stir in lemon juice and capers and heat for 30 seconds. Serve green beans on the side.
Make streusel by stirring 1/2 cup baking mix, brown sugar, nuts, and the cold butter together until crumbly. Heat oven to 325°F. Grease 9-inch pie plate. Stir together apples, cinnamon and nutmeg; place in pie plate. Stir remaining ingredients except streusel until blended. Pour into pie plate on top of the apple mixture. Sprinkle with streusel. Bake 40 to 45 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Cover and refrigerate any remaining pie.
heat oil. add onion and cardamom and stir over medium high heat till browned but not burnt. add boiling water and salt to taste as well as all the remaining ingredients except chicken. stir over medium heat till tomatoes turn soft. at this point, taste the broth and adjust seasonings if needed. add chicken. cover pot with foil and top with lid. boil 30 minutes. remove chicken and bake it at 350 F till golden. meanwhile, strain broth. return strained ingredients to pot and add 3 cups of the strained broth as well as rice. bring to a boil, then turn down heat to low and cook for about 10 mins or until rice is cooked (all the water will be absorbed at this point). place chicken in the middle of a platter, arrange rice around it. serve.
In a large pan toast pine nuts, remove from pan set aside. Add olive oil to pan, when hot add the onions and saute 3 minutes. Add garlic, asparagus, mushrooms, lime juice, diced tomatoes, and dried herbs. Simmer 20 minutes. Stir in evaporated milk, arugula, basil. Toss in hot angel hair and grated cheese. Add some Pasta water if needed. Plate in a large serving bowl and top with pine nuts. Garnish with additional extra virgin olive oil drizzled over pasta and grated cheese. Heartly enjoy!
Preheat broiler on high. Place a large pot of water over high heat and bring up to a boil. Once boiling, add some salt and the pasta. Cook the pasta to al dente according to package directions. Drain and set aside. While the water is coming up to a boil to cook the pasta, heat the olive oil in a large skillet over medium high heat. Add the sausage and break it up it to little pieces as it starts to cook. Cook sausage until brown about 4-5 minutes. Remove sausage from the skillet and drain off all but about 3 tablespoons of the fat. Return the skillet to the heat and add the onion and garlic, and season with a little salt and a lot of pepper. Cook, stirring frequently, for 3-4 minutes or until the onions start to get soft. Sprinkle onions with the flour and continue to cook for about 1 minute. Whisk in the chicken stock and milk, bring up to a simmer and season it with the nutmeg. Add the Asiago and provolone cheese, and stir until melted. Add the drained pasta and cooked sausage to the cheese sauce. Stir to combine, then transfer to a baking dish. In a bowl, combine the bread crumbs, melted butter, Parmigiano and chopped parsley. Toss to combine then sprinkle over the mac and cheese in the baking dish. Place baking dish in the broiler and broil until the bread topping is nice and brown.
Microwave Directions: In large microwave-safe bowl melt margarine on high 30 to 45 seconds. Stir in seasoning pack. Gradually add cereals, nuts, and pretzels, stirring until all pieces are evenly coated. Microwave on high 3 to 3 1/2 minutes, stirring every minute. Spread on absorbent paper to cool. Store in airtight container. Conventional: Preheat oven to 225 degrees. In 2 quart baking dish melt margarine in oven. Stir in seasoning pack. Gradually add cereals, nuts and pretzels, stirring until all pieces are evenly coated. Bake 30 minutes. Store in air tight conainer.
Melt butter in a 9x9x2 baking pan. Mix 1/2 cup sugar and 1 teaspoon cinnamon then sprinkle over the butter. Take your apple slices and lay them in rows with the peel side showing and slightly overlapping the bottom of the last row. Sprinkle your raisins over the apple slices. Stir together yeast and warm water in a large bowl. Add in the rest of your sugar, salt and 1 cup flour. Beat mixture until smooth (about 2 minutes). Add your egg, shortening and the rest of your flour and beat until smooth. Drop batter by small spoonfuls over apples and raisins (careful not to mess up the apples) into your pan. Let it rise in a warm place until it doubles (about 50 minutes). Heat oven to 375 and bake for 30 to 35 minutes. When you take it out remove it immediately from the pan by turning it upside down onto your serving plate.
In a large saucepan over high heat bring water and sugar to a boil, stirring until sugar disolves. Boil 3 minutes. Transfer syrup to a bowl or other container; cover; chill until cold (at least 3 hours but will keep for up to one week). In a large pitcher mix together juices, 3 cups syrup and 3 cups water. ***can be made one day ahead; covered and chilled***. Fill glasses with ice and pour cooler over. ***Left over syrup is wonderful added to iced tea topped with mint leaves and lemon slices.
mash tofu with spices with a fork until well combined. heat oil over medium heat with garlic and 2/3 of the onions. add tofu and cook until moisture is gone (10-12 minutes). add beans and the rest of the onions and cook 2 min.
Prep ingredients while water boils for pasta- sauce is quickly prepared once spaghetti is cooking. Heat a heavy based pan (large enough to hold the cooked pasta later on). Add oil, garlic, chile, ginger, salt and pepper and continue heating until pieces begin sizzling, and garlic is starting to turn golden. Add the parsley and lemon/vinegar, lower heat and keep warm until pasta is cooked. When pasta is done, use tongs (or two large forks) to put directly from the water into the hot sauce in the pan and toss, adding more salt and pepper to taste, if necessary. Serve immediately, offering optional additional black pepper, grated cheese (for non-Umbrians), and a fire extinguisher (for non-chile lovers).
Preheat oven to 375 degrees. Melt butter. Tear bread into small pieces. Combine eggs, sugar, melted butter in large bowl. Add to this mixture the torn bread and the pineapple. Mix well. Add this mixture to a 9 X 13 inch baking dish. Bake for 45 to 50 minutes until the top is a golden brown.
If using, soak the dried shrimp in hot water in a small bowl for 20 minutes, then drain and set aside. In a small bowl, combine the ketchup and chili sauce and set aside. Heat a wok over high heat and add 1 tablespoon peanut oil. Add the eggs and scramble, then set aside on a plate. Add the remaining 1 tablespoon peanut oil to the wok. Add the ginger and stir-fry for less than 1 minute. Then add the carrots and stir-fry for 1 minute more. Add the pork, the soaked dried shrimp if using, and mushrooms and cook for 2 minutes. Then add the peas and cooked rice and toss together. Season the mixture with the light soy sauce, salt and pepper. At the very end, add the sesame oil and spicy ketchup sauce, stirring very well. Check the seasoning and adjust to taste with salt and pepper. Garnish with green onions and serve immediately.
Steam broccoli in covered saucepan for 3 minutes. Remove from heat and rinse with cold running water. Place in serving bowl and chill, covered. In medium-sized bowl combine the remaining ingredients. Toss gently. Allow to stand at room temperature for 15 to 30 minutes. When ready to serve, Pour marinated orange mixture on chilled broccoli and stir gently. Season to taste with salt and pepper. Serve.
In a small saucepan heat milk with honey, stirring, over low heat just until lukewarm and remove pan from heat. Stir in yeast and let stand until foamy, about 5 minutes. Add butter and yolks, whisking until combined well. Transfer milk mixture to bowl of a standing electric mixer (or to a large bowl if kneading by hand). Add flour gradually to milk mixture, stirring until incorporated. With dough hook knead dough until smooth, about 2 minutes. (By hand, knead on a lightly floured surface until smooth, about 10 to 15 minutes. Transfer dough to a lightly oiled large bowl and turn to coat with oil. Cover with plastic and allow to rise in a warm place, until doubled in size, about 2 hours. Meanwhile, In a small saucepan heat glaze ingredients over low flame, stirring occasionally, until butter is melted. Keep glaze warm. Grease two baking sheets or line with parchement paper. Punch down dough and divide into 12 equal pieces. Form each piece into and egg shape and transfer pieces to prepared baking sheet. Form 2 puppy ears by making a 2-inch long snip on each side, starting near wide end and cutting toward narrow end. Brush top and sides of rolls with half of the glaze. Form eyes on each piece by making 2 holes in narrow end with the end of a sharp knife and pressing a raisin firmly into each hole. Cut a slit in the bottom of the roll for the tongue. Insert a dried cherry to form the tongue. Place a half of marachino cherry in center for the noses. Cover loosely with plastic wrap in a warm place to let rise, about 30 minutes (or until doubled in bulk). Preheat oven to 375°F Remove plastic wrap and bake 15 minutes. Brush rolls with remaining glaze, then bake an additional 3 minutes. Using a spatula, carefully transfer to wire racks to cool (the glaze will be like hot candy and can burn you). Serve warm or at room temperature. Best eaten right away.
Place melon chunks in a single layer in plastic freezer bag; freeze about 8 hours or until firm. Place frozen melon in food processor. Let stand 15 minutes to soften slightly. Add pineapple and lime juice. Process until smooth. Spoon into individual dessert dishes. Serve immediately.*. *Ice may be transferred to airtight container and frozen up to 1 month. Let stand at room temperature 10 minutes to soften slightly before serving.
Add the blackberries and sugar to a large container; stir to combine. Crush the blackberries with a wooden spoon. Add in mint and baking soda; stir to combine; set aside. Pour boiling water over tea bags; cover and let stand for 3 minutes. Discard tea bags. Pour tea over blackberry mixture; let stand at room temperature for 1 hour. Pour tea mixture through a wire mesh strainer into a large pitcher; discard solids. Add in 2 1/2 cups cold water; stir until sugar dissolves. Cover and chill until ready to serve.
Stir the soup, water, carrots, water chesnuts, (celery), rice and seasoning packet in a 4 Quart crockpot. Add the chicken and turn to coat. Cover and cook on low 5 to 7 hours (depending on your crockpot - mine only takes 5 hours) or until the chicken is cooked through and the rice is tender.
Preheat oven to 350 degrees F. Microwave butter and chocolate (in a pyrex bowl large enough to mix the rest of the ingredients or use a small bowl) on high for about 2 minutes or until melted. Stir occasionally. Add each remaining ingredient into the same large bowl (or pour the contents of the small bowl into a mixer), stirring after each addition. Gently fold in the walnuts and chunks of chocolate. Pour** into a 9 by 13-inch buttered baking dish (I lined mine with parchment paper) and bake for 30 to 35 minutes, until toothpick inserted in center comes out with fudgy crumbs. Do not overbake! *Note - this should be a total of 1 cup of chocolate and walnuts, but you can always add a little more to suit your tastes. **Note - the batter is very thick**.
make up the cupcake mix. cook in either muffin pans, or tart pans. (the tart pans will give you more "rounded" peach blossoms). Dont use paper liners, just spray with Non-stick spray. when cool, freeze the cupcakes. make up the 2 packs of Jelly using 2 cups of boiling water. Use a jug to do this, as it makes it easier to "dip" the cakes. put in the fridge, ( stir every 10-15 mins) and when it is the consistency of egg whites, your ready to BLOSSOM. Put the coconut in a baking tray, take out the frozen cakes. using a fork, dip the frozen cupcakes in the jelly, let the excess drip off, and then roll in coconut. keep in the fridge, and when ready to serve, make a slice in the blossom, and pipe in whipped cream or mock cream. put a tiny bit of raspberry jam on the cream. serve with pride!
Preheat oven to 350 degrees. Spray 4 1/2 x 8 1/2 inch loaf pan with nonstick spray. Whisk 2 cups flour, grated zest of lemons, baking powder, baking soda and salt and ground allspice in bowl. With electric mixer on medium speed, beat softened butter and vanilla 1 minute. Gradually add sugar and beat until light and fluffy, 4 minutes. At low speed, gradually beat in 2/3 cup egg substitute. Alternately add flour mixture and 1/2 cup light sour cream, beginning and ending with flour mixture, and beating just until blended. Gently fold in fresh raspberries. Scrape batter into pan; spread evenly. Bake until toothpick inserted into center comes out clean, 1 hour, 10 minutes. Cool in pan on rack 10 minutes. Remove cake from pan and cool completely on rack.
I cook this in a crockpot all day, but may be cooked in a dutch oven on the stove, also. Add all the ingredients and cover, cook on low for 8 to 10 hours. If cooking on the stove you may need more broth, but the crockpot makes broth as it cooks, so you shouldn't need any more. Use your own judgement on the amount of broth. Serve with fresh, sliced tomatoes and corn bread for a great Southern meal.
Place the broccoli and cauliflower in a large bowl. Toss with the beaten eggs to coat evenly. Place the Parmesan & crushed red pepper flakes, in a large tray or baking dish and dredge the vegetables in the cheese, pressing to coat evenly. Pour olive oil in a large heavy skillet until the olive oil is 1/4-inch deep, about 1/2 cup depending on the size of your skillet. Warm the olive oil over medium-high heat. When the oil is hot, carefully add the Parmesan-coated vegetables. Do not overcrowd the pan. Cook in batches, if necessary. Let the vegetables cook until a crust forms, about 3 minutes per side. Turn the vegetables only when they easily release from the bottom of the pan. Drain on paper towels and season with salt. Place the spinach in a large bowl. In a small bowl, whisk together the lemon zest, lemon juice, extra-virgin olive oil, salt, and pepper. Drizzle the spinach with the vinaigrette and toss to coat. Add the Parmesan coated vegetables. Toss and serve.