HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put sweet potatoes in a large saucepan. Add enough water to cover the potatoes. Bring to a boil; cover and cook until potatoes are'fork' tender. Cool slightly. Combine water, sugar, and cranberries in a medium saucepan. Cook until cranberries pop. Preheat oven to 350 degrees. Grease a 13" X 9" X 2" baking dish. Layer the sweet potatoes, apple slices, and cooked cranberries in baking dish. Sprinkle with brown sugar, cinnamon, and butter. Pour water (or orange juice) over top. Last, the peacon halves on top. Bake in oven for 30 minutes or until tender.
Your breadmaker may require a little less liquid, start with only 1/8 cup water instead of the 1/4 cup listed in the recipe. Check the dough ball while it is kneading and add more liquid, one teaspoon at a time, if necessary. Put ingredients into your breadmaker according to manufacturer's directions. Baking time is however long your machine takes. To make a softer crust, put the finished loaf of bread into a plastic bag while still warm.
Remove the husks of the corn, but leave the core attached at the end so you have something to hold onto. Grill the corn on a hot grill or cast iron frying pan, until slightly charred, turning so it gets cooked evenly all over. Mix the mayonnaise, sour cream, and cilantro together. Grate the Parmesan in another bowl. While the corn is still warm, add the mayonnaise mix, and mix well. Squeeze lime juice over the corn, and top with Parmesan. Season with chili powder, to taste. Mix well. Serve with extra lime wedges. Note: You can cut the corn in half to make more if you like.
Crush eight biscuits finely set aside. Layer the other biscuits on the bottom and side of a square dish. Mix condense milk and coffee creamer together. Add lemon juice slowly, mix until the mixture thickens. Pour over the layer of biscuits. Sprinkle crushed biscuits on top, put into the refrigerator. Serve the following day.
Bake the pie shell at 350° for approximately 7 minutes or until slightly browned; remove from oven and set aside. Sprinkle tomatoes with salt and pepper to taste. Dip each slice in the flour to coat lightly on both sides. Melt 3 tablespoons butter in a large skillet over medium heat; Add the tomato slics (in batches) and cook about 1 minute on each side; transfer to a plate (I line the plate with paper towels). Add 1 tablespoon butter to the skillet; add in the onions; saute 2-3 minutes; transfer onions with a slotted spoon to another plate or bowl. Layer the tomatoes on the bottom of the pie shell. Evenly spread the onions over the tomatoes. Sprinkle with oregano and provolone cheese. In an mixing bowl, add the half-and-half and eggs; beat well. Pour into the pie shell. Sprinkle evenly with Swiss cheese. Bake at 350° for 35-40 minutes; may need to cover pie crust edges with foil to keep from getting too brown.
Heat milk to lukewarm. Add to bread-machine pan along with the egg, cornbread mix, flour, and yeast. Set on "Dough" cycle. When complete, remove dough to floured surface. Roll into 15 x 8-inch rectangle. Cut 3/4-inch strips the short way. (See picture above.) Dip in butter, then cornmeal, if desired. Knock off excess cornmeal. Twist and lay onto greased cookie sheet or silicone mat. Don't crowd. I use two cookie sheets. Cover twists and set in warm place to rise about 30 minutes. Preheat oven to 375 degrees. Bake 12-15 minutes until golden.
Mix dry ingredients in a medium-sized bowl. Mix eggs and milk in a second bowl. Salt & pepper meat. Dip meat in dry ingredients then egg & milk mixture. Repeat twice. Place steaks in a skillet with about 4 T oil and cook until done (about 5-7 minutes per side). This makes 2 Texas size steaks.
Using your hands break the block of Tamarind down into smaller pieces first. Soak the tamarind in the hot water for 20 minutes. Once softened, strain the mixture through a fine sieve and discard the husks and seeds. Place a frying pan over a medium heat and add the cumin and coriander seeds. Dry roast them for a minute, then tip the spices into a bowl. Place the chilli powder, salt, jaggery or sugar and dates into a blender. Add the roasted cumin and coriander seeds and 2 tablespoons of water and blend to a fine puree. Scrape the puree into a bowl and mix in the tamarind extract. Stir well and add a little water if you think the chutney is too thick (it should have a thin pouring consistency). Cool completely, store in the fridge and eat within 3 days.
Dry roast nuts in pan, being careful not to burn and set aside to cool. In a small bowl, combine the fresh mint, parsley, feta, and nuts. Set aside. Trim all fat from lamb chops. Rub the chops with about 2 teaspoons of olive oil (I use a pastry brush), salt and pepper. Preheat a large fry pan over medium-high heat until very hot. Add the lamb chops to the pan. Cook over medium heat 8-10 minutes, turning chops halfway through cooking. Do not move or stir the chops until ready to flip over at the halfway mark. Cook chops until well-browned and a meat thermometer inserted in the thickest part of the chop measures 145 degrees. Garnish each chop with the mint/cheese mixture. Divide the salad greens on 4 plates and drizzle with a little bit of olive oil and lemon juice. Arrange the warm lamb chops on each plate. Serve immediately with shiraz and crusty bread! Don't forget the mood lighting!
Preheat oven to 300 degrees F (150 degrees C). Line a cookie sheet with parchment paper. Using a food processor, mix the flour, butter, sugar and salt for 20 seconds. Add the cherries and pulse until chopped (about 20 seconds). Turn out the mixture onto a work surface and gather into a smooth, compact ball. On a lightly floured surface, form the dough into a 7 by 9 inch rectangle, about 1/4 inch thick. Cut into 12 rectangles. Prick each cookie 3 times with a fork. Using a metal spatula, place the cookies about 1 inch apart on the prepared cookie sheet and refrigerate for 20 minutes. Bake until light golden brown (30 minutes). Let cool for 10 minutes before transferring to a rack to cool completely and sprinkle with sugar.
To make dressing: In a large bowl, combine oil, vinegar, sugar, sesame seeds, poppy seeds, paprika, and Worcestershire sauce. Refrigerate until ready to use. To make salad: Combine spinach, strawberries, and dressing. Serve immediately.
Heat oven to 350 degrees. Make puddings separately according to the directions on box. Set aside. Mix cream cheese, powdered sugar and 1 cup of cool whip together and set aside. Mix melted butter, flour and 1/2 cup chopped pecans together and press into the bottom of a 13 X 9 cake pan. Put in oven until the crust browns (about 10 minutes). Take out of oven and let cool slightly. Layer mixtures over crust starting with cream cheese mixture, chocolate pudding, vanilla pudding. Until mixtures are gone. Top with the rest of the cool whip, chopped pecans and chocolate shavings from candy bar.
Toss all ingredients together in a bowl and let stand, stirring occasionally, 30 minutes, to blend flavors. Salsa can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.
LEMON BUTTER SAUCE: Heat a large skillet over high heat. Add the wine, lemon juice, garlic, and shallots. Cook for 3 minutes. Stir in the salt, pepper, Worcestershire, and hot sauce and simmer until the mixture is somewhat syrupy, about 3 minutes. Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. Continue whisking until all of the butter is incorporated into the sauce. Serve immediately or keep warm until ready to use. FISH: Mix fish spice blend ingredients together. Season both the fish and flour with spices and dredge the fish in the seasoned flour or panko/almond mixture, coating completely. In a large saute pan, heat the olive oil. Add the fish to the saute pan, pan-frying for about 4 minutes on each side. SERVE: Drizzle some lemon butter sauce on each plate. Top with fish and drizzle more sauce over top of fish. Top with fresh parsley.
Mix all together and bring to a boil over the stove just to dissolve salt and mix flavors. Dip each piece of chicken in sauce and place on hot grill. (NOTE: do not store any sauce that has come into contact with the chicken. If not using all of the sauce at one cooking, separate what you want to store from what you will be cooking with.). Baste intermittently as the chicken cooks. Direct flame will brown the chicken more than cooking NOT directly over the fire (indirect). Chicken will be juicier if you cook indirect however, so I normally will move the chicken on and off the direct flame, rotating them for even cooking. This helps to brown each piece but doesn't dry out the chicken. Using this method I normally cook the chicken 45 - 60 minutes.
Rub the chicken thighs with salt, pepper, and half of the garlic. In a large dutch oven heat half of the oil. Add the chicken and cook over medium high heat for about five minutes on each side, or until slightly browned. Remove chicken from the pot. Add the remaining oil to the pot and begin to saute the onion, pepper, celery, and ham over low heat. Once the onion is soft add the garlic and half the cilantro. Cook for about 10 minutes. Add tomatoes, tomato paste, water or stock, and seasonings. Cook for about 15 minutes, or until bubbling. Add chicken, cover, and simmer for about 30 minutes, or until chicken is tender. Add rice, peas, and remaining cilantro. Make sure there is plenty of liquid. You want this to be a bit soupy. Stir well, bring to a boil again, then cover and simmer for 20 minutes, or until the rice is done. Add the cheese and serve.
Preheat an oven to 350°F Grease 2 round cake pans with butter. Make 2 circles on a piece of parchment paper by tracing the bottom of the cake pan. Cut out the circles and press 1 circle into the bottom of each pan. Grease the paper with more butter. Sprinkle some flour in each pan, and shake and tilt the pans to coat the bottom and sides evenly. Turn the pans upside down and tap out the extra flour. Mix the dry ingredients. To make the cake, put the flour, baking powder and salt into a sifter and sift into a bowl. Make the batter. In a large bowl, using an electric mixer, beat the butter, granulated sugar and vanilla on medium speed until creamy, about 3 minutes. Turn off the mixer and scrape down the bowl with a rubber spatula. Add the eggs one at a time, beating well after each one is added. Turn off the mixer, add about one-third of the flour mixture and beat on low speed just until blended. Pour in 2/3 cup of the milk and beat just until blended. Repeat, adding about one-third of the flour, the remaining 2/3 cup milk and then the rest of the flour, beating after each addition just until blended. Fill the pans Turn off the mixer and scrape down the bowl with the rubber spatula. Pour half of the batter into one prepared pan and the other half into the second pan. Using the rubber spatula, spread the batter evenly and smooth the top. Bake and cool the cake. Put the pans in the oven and bake until a toothpick inserted into the center of a cake comes out clean, 30 to 35 minutes. Using oven mitts, remove the pans from the oven and set them on wire cooling racks to cool for 20 minutes. Turn each pan upside down onto the rack and lift off the pan. Peel off the parchment and let the cakes cool completely. Melt the chocolate. To make the frosting, melt the chocolate chips in a heatproof bowl set over simmering water in a saucepan, stirring often with a wooden spoon until smooth, about 4 minutes. Turn off the heat. Using oven mitts, remove the bowl and set aside to let the chocolate cool slightly. Combine the frosting ingredients In a bowl, using the electric mixer, beat the butter and cream cheese on medium-low speed until the mixture is smooth and no lumps remain. Turn off the mixer and scrape down the bowl with the rubber spatula. Add the confectioners' sugar, vanilla and salt, and beat on low speed until smooth and fluffy. Add the chocolate and cream and beat on low until well blended. Frost and decorate the cake as desired.
Spread out cresent rolls (like a crust) on a baking sheet and bake according to package temperature and time. Mix together cream cheese, mayonaise, and ranch dressing mix. Spread on coold crescent crust. Add vegetables and top with cheese. Press down. Cut into bite size squares and serve.
Place beans in medium pot. Add water to cover beans and bring to boil. Add bouquet garni and cover, leaving lid slightly ajar. Simmer 30 minutes. Drain beans and discard bouquet garni. Meanwhile, in large skillet, heat the olive oil over medium heat. Add garlic and cook, stirring, until it turns golden, about 5 minutes (important - do not let garlic burn). Remove garlic with slotted spoon and set aside. Add cayenne and then stir in spinach, cover and let cook about 1 minute, until wilted. Season with salt. Mound spinach onto large serving plate, top with beans and sprinkle with browned garlic. Add garnishes if desired.
Combine all ingredients, except the green onions, in a food processor to create a thick puree. Garnish with green onions. Information on black soybeans available at the Eden Foods website, http://www.edenfoods.com. Black soybeans are good for those eating lowcarb because they are lower in carbohydrates and high in fiber.
Cream butter and sugars. Add oil, eggs and vanilla and mix. Add dry ingredients gradually. Measure out by level spoonfuls. Roll into balls. Place on ungreased cookie sheet and flatten with the bottom of a glass dipped into sugar. Bake at 375 until just set and edges are slightly browned (about 10 minutes.).
Melt the butter in a skillet over medium heat and saute the onions, celery, mushrooms and the parsley until tender but not browned. In a large mixing bowl, spoon the sauteed vegetables over the bread cubes and then add all the spices and herbs into the mix. Stir. Mix the beaten eggs with the chicken stock and add this to the mix a little at a time as you stir carefully. You may not need every bit of the stock-egg blend so be careful to not turn your dressing into soup. You should still be able to discern the bread cubes but they should be fairly wet. Transfer the mix into your crock pot (a large one is best) and cover. Cook on High for an hour and then reduce to the Low setting and allow it to cook for four to eight more hours until it reaches the consistency that you like. If you don't have the Paul Prudhomme seasoning you can use seasoned salt or, better yet, poultry seasoning.
Dip ice cold glasses in water then salt around the rim. Mix Clamato juice, beer, bloody mary mix, lime juice, soy sauce, Tabasco, and Worcestershire sauce together. Pour over ice; garnish with lime wedges.
Mix lard, butter, flour, baking powder and brown sugar with a pastry blender until course crumbs form. Beat the eggs, add water and vinegar. Add the water mixture to the dry ingredients and blend all together until just mixed and a soft dough is formed. Use extra flour on surface when rolling out dough.
Pre-heat the broiler. Cream the softened butter with all the rest of the ingredients, except the mushrooms and snails. Remove the stems from the mushrooms caps (reserve for other use). Stuff each mushroom cap with a snail. Cover each snail with a spoonful of the butter mixture. Broil stuffed mushrooms for six to eight minutes.
Mix coconut, sugar and rice flour together, add the egg whites and almond extract, the egg whites don't have to be beaten, just broken up a bit with a fork. Drop heaping about a tablespoon full on a WELL greased baking sheet. Should only make 12 cookies. Bake for around 15 minutes at 325 degrees until the edges and top are browning.
In a large soup pot over medium heat, warm the oil. Add in cubed pork; stir/saute for about 5 minutes or until browned. Add in onions, carrots, and garlic; saute for 2 minutes. Add in stock, sage, allspice, salt, and pepper; bring to a boil. Lower heat to medium-low and simmer, covered, for 30 minutes. Add in the potatoes and mushrooms; bring to a boil. Lower heat to medium-low and simmer, covered, 20 minutes. Add in prunes and apples; simmer about 5-10 minutes or until meat, vegetables, and fruit are tender. For a thicker stew, blend flour and water in a cup. Stir mixture into stew for 2-3 minutes or until thickened.
Boil cabbage and separate leaves when soft to roll. Save water. Combine hamburger, ham, egg, rice, salt and pepper in large bowl. Form rolls using meat mixture and cabbage leaves. Stack rolls in pressure cooker. Saute onion in 1 tbsp Crisco in 2-2.5 quart pan until clear. Add to fill with water from cooking cabbage. Add 2 tbsp vinegar. Bring to boil. Pour liquid and onion mixture over rolls. Cook 15 minutes and let cool down per cooker instructions. We only know the pressure cooker recipe. His grandmother cooked in large pot, but don't know how long.
Preheat a large nonstick skillet over medium high heat with 2 turns of the pan of olive oil, about 2 tablespoons. Add the breakfast sausage and break it up with the back of a wooden spoon into little chunks, brown sausage for 3 minutes. Add the sweet potatoes and 3/4 of the chopped red onion to the sausage, season with chili powder, cumin, coriander, salt and pepper, stir frequently and cook for 10 to 12 minutes, or until the potatoes are nice and tender. While the hash is cooking, in a small bowl combine the tomatoes, jalapeno, and the remaining chopped red onion, cilantro, lime juice and a little salt and pepper. Once the hash is cooked, add the chopped parsley, stir to combine and transfer hash to a serving platter. Sprinkle with the cheese and cover with aluminum foil, the cheese will melt while you make the fried eggs. Wipe clean the skillet you made the hash in, return it to the cook top over medium-high heat and add the butter. Once the butter has melted, crack each of the eggs into the skillet, season with a little salt and pepper and fry to desired doneness. Eggs may, of course, be scrambled as well. As you like! Transfer the fried eggs to the top of the hash, sprinkle with the fresh tomato salsa and serve.
Rinse and drain the beans. In a saucepan, saute the onions and other veggies in the oil until tender. Add the beans, broth, orange juice, soy sauce and cumin. Cover and simmer until everything is tender. Add lemon juice and serve hot. Sprinkle the tops of the bowls with chives.
Sprinkle yeast and 1 teaspoon of sugar over warm water. Stir to dissolve. Let stand until bubbly, about 10 - 15 minutes. Heat milk, sugar, salt and butter just until butter melts. Cool to lukewarm. Stir in yeast, eggs and 2 cups of flour; beat until smooth. Stir in enough flour to make a soft dough. Knead until elastic. Press into lightly greased large bowl; turn dough over. Cover; let rise in a warm place, until double in volume. Punch dough down; divide in thirds. Roll each to 30 x 4-inches. Spread each with 1/3 of the filling; roll up, pinching edges; twist each into pretzel shape. Place on cookie sheets. In a small bowl, beat egg white with water. Brush kringle with egg wash mixture. Bake in a preheated moderate oven (350-degrees Fahrenheit) for 30 - 35 minutes or until done. Remove from oven and let come to room temperature.
Plug in and turn on your sandwich maker. If your bread is the "larger" size, cut the bread to fit your sandwich maker. Slather 2 pieces of bread with as much peanut butter as you like. Lay sliced bananas on the peanut butter to cover sandwich. Place the last two slices of bread on top of the bananas (if you really like peanut butter, you may peanut butter them first). In a small dish, beat together eggs, milk and cinnamon. Spray sandwich maker down with Oil Spray. Take each sandwich and turn it in the egg to coat. Place in sandwich maker and close until finished. On a plate place the sandwiches. I like to top with some strawberries n sugar (like shortcake strawberries) and a little maple syrup.
Saute the chopped onion, garlic, and mushrooms (if using) in olive oil until onion is soft. Add the chopped chilies, flatten mixture in bottom of pan and saute, not stirring, until the onions begin to caramelize a little, then remove from heat. In a large bowl, mix remaining ingredients except tortillas. To put together the chimichangas, place about 3/4 to 1 cup of filling on a tortilla, fold the bottom over the filling, fold the sides in, then carefully fold/flip it over to close; repeat until you have as many chimichangas as you want to bake at one time. Place the chimichangas on a cookie sheet, brush each one with 1/2 teaspoon of olive oil, and bake at 400 degrees F for 15 minutes. Sprinkle each with grated cheddar, serve with extra sour cream, guacamole, and salsa, and enjoy! Makes 8 to 10 large chimichangas, depending on the amount of filling you put in each. (Black soybeans are good for those eating low carb because they are lower in carbohydrates and high in fiber. Information on black soybeans available at the Eden Foods website.). Note: To make these for a picnic or potluck, instead of baking them as I would at home, I make the filling and put it in a container, then bring tortillas and toppings and set them all out so folks can make their own sort of burritos. It's very popular! :).
Drain soaking liquid and put beans and one onion in a pot, cover with liquid, bring to a boil and then let simmer until beans just start to become tender, not mushy. Drain off all but about two cups of the cooking liquid and set beans aside. In a saute pan, fry the remaining two onions in a generous amount of oil (1/4 cup) until translucent. Add broken pieces of paprika (and/or powdered paprika, if you wish), herbs, salt and pepper. Put beans into a glass or clay baking pot and mix in sauteed onion mixture. Add some of the cooking water, drizzle with remaining oil and place in a 350 degree oven. Check beans periodically for desired consistency, adding water or covering with lid or foil as needed.
In a large bowl, cover the potatoes with water. In a deep fryer fitted with a basket or a heavy medium saucepan, heat 3 inches of vegetable oil to 340°F. Drain the potatoes and pat dry with paper towels. Add half the potatoes to the oil and cook until they begin to blister and turn golden, about 15 minutes. Shake up the basket every once in a while (not too often - especially in the beginning when the fries are still soft), or run a fork through the saucepan to make sure fries are not sticking together. Spread the fries on paper towels to drain and cool. Repeat with remaining fries. (Fries can be made to this point up to 4 hours in advance of serving). Heat the oil to 375°F. Add a quarter of the fries and cook until browned and crisp, 1 to 2 minutes. Drain on paper towels and repeat with remaining fries. Sprinkle with sea salt and some oregano.
Combine all ingredients for dressing in bottle or jar. Shake well and refrigerate several hours to meld flavors. Just before serving, gently toss apples mushrooms and onions together in a large bowl. Add lettuce, spinach, bacon and dressing; blend well. Serve with cheese sprinkled on top.
In a skillet over medium heat, saute garlic, onion, and carrots in oil until tender. Transfer to greased 2-quart baking dish; add broth, barley, sage, salt, and pepper. Mix well. Cover and bake at 350° for 1 hour. Stir in corn and parsley, cover and bake 10 to 15 minutes more or until barley is tender and corn is heated through.
In a large saucepan cook garli and a pinch or two of crushed red peppers in 2 tablespoons hot oil over medium heat for 1 minute; remove garlic. Add onion and cook until tender. Add potatoes, chicken broth, and water. Bring to boiling; reduce heat. Cook, covered, 15 to 18 minutes, or until potatoes are tende; cool soup slightly. Using a food processor or blender, puree soup in batches until smooth; return to saucepan. Add fennel and peas. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes. Stir in salt and pepper. Top with fennel fronds. Spoon on yogurt and drizzle with olive oil. Makes 8 side-dish servings or 4 main-dish servings.