HumbleIntelligence/food-ner-1-Million huggingface dataset:
Hard cook eggs: Place eggs in 3-quart saucepan with enough water to cover by 1 inch. Heat water, just to boiling, on high; remove from heat. Cover saucepan and let eggs stand 15 minutes. While eggs are cooking, in 12-inch nonstick skillet, heat oil on medium 1 minute. Add onion and cook about 20 minutes or until very tender and golden-brown, stirring occasionally. Stir in peas, 3/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper; cook 3 minutes longer, until peas are cooked. Remove skillet from heat. When eggs are done, carefully pour off water and cool eggs in same pan in cold water, changing water occasionally, until eggs are easy to handle, about 5 minutes. Meanwhile, from lemon, grate 1 teaspoon peel and squeeze 2 tablespoons juice. In large bowl, stir lemon peel and juice with mayonnaise and curry powder. Remove shells from hard-cooked eggs. Coarsely chop eggs and place in large bowl. To bowl with eggs, add onion mixture, mayonnaise mixture, celery, and parsley; stir gently with rubber spatula to combine. If you like, cover and refrigerate egg salad 1 hour or until chilled. To serve, place greens on 4 dinner plates; top with egg salad and sprinkle with chopped walnuts.
Preheat oven to 375 degrees. Butter a shallow casserole and set aside. In a large saucepan, heat cream to boiling. Add the sliced potatoes and garlic and simmer about 10 to 15 minutes or until potatoes are tender. Spoon potatoes, garlic and cream into casserole and add salt and pepper to taste. Bake about 20 minutes until top browns slightly and cream thickens.
1.- Grease two 9" cake pans and set aside. In a medium bowl sift the dry ingredients all together. In a small sauce pan pour the sugar and wet it with a little bit of water (it should look like wet sand), cook it until it reaches the consistency of a soft ball (240 degrees F) and set aside. Beat egg whites in separate bowl until they form stiff peaks and add the syrup you just made. Continue beating until the meringue is cool. Add the egg yolks one at a time, making sure they are well incorporated after every addition. Finally, add the dry ingredients softly. Do not over beat. 2.- Pour the batter into the prepared pans and bake it at 325°F for 30 minutes. (Note- original recipe has you put batter in 1 9" spring form pan and then cut the cake in half to ice. I'm lazy, so I use two cake pans!) The timing can vary depending on your oven, but make sure that when you insert a toothpick in the center comes out clean. Let it cool completely and remove from cake pans. 3.- Preparing the heavy whipping cream. Beat the cream until soft peaks form. Add the powdered sugar. Set it in the fridge until you are ready to assemble the cake. 4.- Open and strain the pineapple can. Reserve the juice and mix it with the liquor of your preference. (I've used no alcohol before and think the recipe is fabulous with only the pineapple juice). Put the bottom layer of the cake on a cake stand and sprinkle it with the pineapple juice mixture until it is very moist (not mushy). Add an abundant layer of heavy whipping cream and evenly distribute pineapple chunks on top of it, add a thin layer of cream again. To wet the second cake layer, put it on top of a plate and wet one side. Turn it upside down on top of the cake and wet the other side. Repeat the process of the cream, pineapple chunks and cream. 5.- Moist the last layer of the cake and assemble it on top of the rest of the cake. Cover completely with heavy whipping cream (a very thin layer, this is just to get rid of the crumbs). Refrigerate for 20 minutes. 6.- Once the first layer is set, add the final coat of heavy whipping cream and proceed to decorate with the rest of pineapple chunks and toasted coconut flakes.
Grate the zucchini and salt them. Let stand for 30 minutes in a colander. Squeeze the zucchini dry with your hands or wring it out in a towel. Peel and chop the garlic fine, chop fine about 1 tablespoonful of the chives, and grate the zest from the lemons. In a large bowl, combine the zucchini with the garlic, chives, lemon zest, the potato starch, and the egg, lightly beaten. Heat the olive oil in a nonstick saute pan over medium heat. For each fritter, pour a generous tablespoonful of the zucchini batter into the pan. They will look like little pancakes. Turn them over after about 3 minutes, or when golden. Cook 2. minutes more on the other side. Drain on paper towels.
Cut carrots into 1/8 in rounds or 1/4 in dice. In a wide, low pot melt butter over medium heat, add carrots and cook about 3 minutes, stirring frequently until carrots have a "glazed" look. Add, sugar and cook another minute. Add salt and 1/4 cup hot water, cover, reduce heat to medium low and let cook until carrots are done, checking and stirring occasionally. Add a little more water if necessary to prevent sticking. Dish should be almost dry when done. I usually cook for 10 minutes but cooking time can vary considerably due to age and sort of carrots as well as your your personal preference. When done serve sprinkled with a little parsley or chervil (which is nice with fish).
In dutch oven heat oil over medium heat. add onions, carrots, celery, garlic,cumin,salt, hot pepper flakes. saute until onions are soft. add water and bring to a boil, reduce heat to low-medium. add sweet potatoes, tomatoes, chickpeas, beans, bay leaves, cinnamon, paprika. simmer for 10 minutes covered. add pasta, stir, cover and simmer for another 15 minutes. before serving, give it a good stir. remove bay leaves, and cinnamon stick. serve with bread.
FOR THE EGGS:. In a non-stick saute pan, cook the butter (or olive oil), garlic, and onion over medium heat. Cook until the onion is soft and the garlic is starting to brown, which will take about three to four minutes. Transfer the onion and garlic to a large bowl. Add to this bowl the eggs, cream, salt, pepper, and parmesan cheese. Mix well. Then add the egg mixture to the pan, stirring well, until the eggs are scrambled soft, which will take about three minutes using medium-high heat. FOR THE SAUCE:. In a small non-stick saucepan, cook the cream over medium heat until the cream is reduced by a third. This will require about five minutes. Add the grated parmesan cheese and stir well until the cheese is completely melted. The sauce is now ready to be used. Keep warm over low heat. Serve the sauce spooned over the scrambled eggs and garnish with a sprinkling of chopped parsley.
Spray a non-stick skillet lightly with oil. Heat on medium high for a few minutes. Add the egg and swirl it round in the skillet then mix with a spatula much like you would scrambled eggs. Once its done, turn out onto a plate and refrigerate until cold. In the meantime, chop up your celery and chives and set aside in a medium sized bowl. Add the lime juice and give it a good stir. Add the Vegan Mayo with a little salt and pepper and a dash of paprika. Stir again to make sure the ingredients are all combined. Once the eggs are cooled down add to the Mayo mixture. Toast your bread until just golden. Add the shredded lettuce and top with the egg/mayo mixture. Top with the smoked turkey. Serve with a refreshing glass of iced tea. Bon Appetit!
Place chicken wings in a shallow dish or zip-top plastic freezer bag. Whisk together orange juice and next 6 ingredients. Add 1 cup orange juice mixture to wings; reserve remaining mixture for later use. Cover or seal, and chill 1 hour. Remove chicken from marinade, discarding marinade. Grill wings, covered with grill lid, over medium high heat 17 to 20 minutes, turning occasionally. Bring reserved orange juice mixture to a boil in a saucepan. Reduce heat, and simmer 25 minutes or until mixture is reduced by half. Toss warm chicken wings with 1/4 cup reduced orange juice mixture; transfer to serving platter and sprinkle with chopped green onions. Serve chicken wings warm with remaining orange juice mixture.
In a double broiler melt the chips and butter, whisking until smooth. With a clean paint brush "paint" chocolate on the top of frogs. Let dry, flip and paint the other side.
Grease a pie dish with the butter. Put in a few slices of hard boiled egg, cover with layers of fish, the rest of the egg, onion rings, tomato slices, and pepper pieces. Beat the raw egg in the milk. Add salt & pepper, then add Worcestershire sauce and beat again. Pour milk mixture over the fish. Spread mashed potato over the top. Sprinkle with breadcrumbs and parsley. Bake in a hot oven for 30 minutes -- 425°/Gas Mark 7.
In a medium saucepan, bring 2 cups of water to a boil. Add the rice and salt, cover and simmer for 17 minutes or until tender. Meanwhile, in a small saucepan, bring the vinegar, soy sauce, lime juice and sugar to a boil. Remove from the heat. Stir into the cooked rice. Transfer the seasoned rice to a bowl and let cool to room temperature. Stir the carrot and avocados into the rice. Dividing evenly, spoon the mixture into four 8-ounce ramekins or bowls and gently but firmly press down. Arrange the spinach on serving plates and invert the molded rice salads onto the spinach.
Preheat oven to 350 degrees. Grease bottom only of loaf pan, 8 1/2 x 4 1/2, 2 1/2 inch. Mix sugar, butter and eggs until well blended, stir in banana and pineapple. Stir in remaining ingredients just until moistened, spread in pan. Bake 55 minutes for 8 1/2 loaf. 50 minutes for 9 inch loaf or until wooden toothpick inserted in center comes out clean. Cool 5 minutes. Loosen sides of loaf from pan, remove from pan. Cool Compl;etely before slicing.
Soak dried mushrooms in hot water for about 15 minutes. Once mushrooms are reconstituted squeeze out liquid & reserve both mushrooms & liquid. Melt butter over low heat and add flour. Cook gently for 3 or 4 minutes. Whisk in mushroom liquid and sufficient stock to form a medium thick sauce. Add 1/2 the grated cheese & whisk until smooth. Cook macaroni in salted boiling water until just less than 'al dente'. Grease (or spray coat) an 8x8 baking dish. Layer Macaroni, cheese & mushroom sauce & remaining grated cheese in at least 2 layers. You may add more cheese or breadcrumbs, etc. on top. Bake at 350 approx 30 minutes, until sauce is bubbling and any topping is browned.
Make torte: Preheat oven to 375°F and butter a 9-inch springform pan. Line bottom of pan with a round of wax paper and butter paper. In a food process or blender finely grind pistachios with 3/4 cup of sugar. Transfer mixture to a large bowl and stir in flour, butter, zest, vanilla, and almond extract. In another bowl with an electric mixer, beat whites with salt until they barely hold soft peaks and gradually beat in remaining 1/4 cup sugar until meringue just holds stiff peaks. Stir one third of meringue into pistachio mixture to lighten and fold in remaining meringue gently but thoroughly. Pour batter into pan. Bake torte in middle of oven 40 minutes, or until it pulls away from side of pan and top is golden brown. Cool torte in pan on rack 10 minutes. Run a knife around edge of pan and remove side. Invert torte onto rack and remove bottom of pan. Carefully peel off wax paper and cool torte completely. Torte may be prepared up to this point 1 day ahead and kept wrapped well in plastic wrap in an airtight container at room temperature (I have found it also freezes well). Make glaze: in small bowl whisk together the confectioners' sugar, lemon juice, and cardamom until smooth. Drizzle over top of torte and let drip down the side. Garnish top with chopped pistachios and let glaze set. Recipe suggests serving with ice cream, but I never have.
Heat oven to 350°F. In 2-quart heavy saucepan on low heat, melt 1 cup chocolate chips with butter, stirring constantly; remove from heat. Stir in sugar, eggs and vanilla. Gradually add flour, baking powder and salt to chocolate mixture. Fold in oats, nuts, 1/2 cup chocolate chips and 1/3 cup chopped cherries. Spread into greased 9 x 13" pan. Bake at 350 F for about 25 minutes, or until toothpick inserted in center comes out clean. Cool on rack. Cut brownies 4 by 6 across pan to make 24 squares. Sprinkle remaining chopped cherries over top. In small heavy saucepan on low heat, melt remaining 1/2 cup chocolate chips and shortening, stirring constantly. Drizzle chocolate over top of brownies to make a lacey pattern. Chill about 15 minutes to set chocolate. Recut brownies. >From the Kitchen of: Carole Source: Ghiradell i.
Mix all and let dissolve to blend. Inject your turkey (or what ever) at least 24 hours before cooking. Bake, fry, smoke, or grill your bird.
boil pasta til al dente. stir everything else in large bowl chill 1 hour.
Combine salt, pepper, garlic, cloves, bay leaves, star anise, and allspice berries in a small bowl. Coat duck legs with spice mixture on all sides. Place on a rimmed baking sheet and transfer to refrigerator, uncovered. Let sit at least 24 hours and up to 3 days. Scrape aromatics off of duck legs and reserve. Place legs in an even layer, skin side down, in Instant Pot. Place on saute setting. Cook until golden, about 10 minutes. Flip legs, add aromatics to pot, and top with lid. Place on high pressure and cook 40 minutes. Release pressure manually. Carefully remove legs from instant pot. You can either crisp the skin in a skillet over medium-low heat and eat immediately, or transfer legs to a heat-proof container or bowl. Cover with rendered fat from cooking. Let cool and refrigerate until ready to use. For best results, scrape excess fat off of chilled duck legs and sear in a cold skillet over medium heat until skin is golden and crispy, flipping once.
Bring carrots to a boil in chicken broth, turn down and simmer for 20 minutes or until soft. Saute onion and jalapeno in butter, then add to carrots and broth. Add milk and spices. If you didn't use low-sodium broth, reduce the salt amount. Transfer soup to blender and blend until smooth. Pour back into pan and over medium low heat, add cream a little at a time to reach desired consistency. Cook a few minutes longer, then serve with green onions on top.
Heat oven to 400. Pour 1/4 cup of the gravy into large bowl. Stir in water. Add meat, stuffing and eggs; mix lighlty. Refrigerate remaining gravy for later use. Divide meat mixture in half. Shape half of the meat mixture into 2 oval loaves on foil lined baking sheet. Shape remaining mixture and make 16 balls. Place, in single layer, on another foil covered baking sheet. Bake side by side, 20 minute Remove balls, set aside. Bake loaves an additional 10 minutes or till cooked. Slice and serve with your favorite veggie.
Butter the sides only of a 10-inch springform pan. Preheat the oven to 350 degrees F. In a large mixing bowl, combine the butter, cut into 6-8 pieces, with the flour and dark brown sugar. Using a pastry blender, cut the butter into the flour and sugar until the mixture resembles fine meal. Measure out 2 1/2 cups of this mixture and spread it evenly in the bottom of the prepared pan. With your hand flat, firmly compress the mixture evenly into the bottom of the pan. Add the spices to the remaining dry ingredients. Mix well. In a small bowl stir the egg and yogurt together to mix well. With a wooden spoon, stir the wet mixture into the dry mixture. Sprinkle the baking soda over the surface of the batter and gently but thoroughly stir it inches. Spread this batter over the mixture that was pressed into the bottom of the pan. With a rubber spatula smooth the top of the batter. Scatter the walnuts on top. Bake in a preheated 350 oven for 50-55 minutes or until a toothpick comes out clean and the sides of the cake have shrunk slightly away from the pan. Cool in the pan, on a rack, for 5 minutes. Then slide a knife around the edge of the cake to be sure it's not stuck. Remove the sides of the pan and cool cake completely.
Beat shortening and butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add eggs, one at a time, beating after each addition. Add vanilla, mixing well. Combine flour, baking powder, and baking soda; gradually add oats and remaining ingredients. Stirring well after each addition. Drop dough by tablespoonfuls 2 inches apart, onto ungreased baking sheets. Bake at 350° for 10 minutes or until lightly browned. Remove cookies to wire racks to cool. Cookies may be frozen in airtight containers up to 3 months.
Mix first three ingredients together in a saucepan. Cook stirring over medium heat until thick. Add Flax and splenda. Sprinkle with cinnamon.
Cut tomatoes in half lengthwise, and place, cut sides up, on a baking sheet. Sprinkle evenly with salt and pepper to taste, Italian seasoning, and feta cheese. Drizzle evenly with 1/4 cup Italian dressing. Broil 3 inches from heat 2 to 3 minutes or just until cheese starts to brown.
Soak chicken for at least 1 hour and pat dry. Coat each piece of chicken with flour and shake off any excess flour. Bring oil up to temp in an iron skillet or large frying pan and carefully drop in chicken pieces. Cover and fry for 45 minutes or until golden brown and juices run clear. Remove chicken when done and drain on paper towels.
Combine the flours, sugar, baking powder, and orange rind in a mixing bowl. Add the remaining ingredients and stir to blend well. Pour into a greased 9x5 inch load pan. Bake at 350F for 45 to 50 minutes. Cool for 6 minutes before removing from the pan. Cool thoroughly on a wire rack. Store in a plastic bag or aluminum foil for at least one day before slicing.
preheat oven to 350. grease and flour a 9 by 5 inch loaf pan. in a large bowl whisk together the flour, baking soda, salt and cinnamon. drain crushed pineapple, I do this with a wire mesh strainer and the back of a spoon, or you can squeeze out the liquid by hand, you don't have to squeeze or drain it dry, just so long you get most liquid out, measure 2/3 cup of drained pineapple, packed down. In medium bowl cream the butter and sugar until creamy Add eggs, mashed bananas, pineapple and vanilla and mix until well blended. Pour banana mixture and pecans into flour mixture, scraping the bowl and stir until the flour is well moistened, don't stir too much, but until well moistened. Pour the batter evenly into the prepared pan and bake for 60 to 70 minutes, or until a toothpick inserted comes out clean. Let cool on a wire rack for about 10 minutes, turn over onto the wire rack to remove and let cool completely , wrap and store in the refridgerator.
Preheat oven to 400 degrees F. Wash and dry potatoes. Pierce potatoes in several places with a fork. Bake potatoes 1 hour or until tender. Cool. Peel potatoes, place in large bowl, and mash. Stir in orange peel, orange juice, 2 tablespoons margarine or butter, 2 tablespoons brown sugar, cinnamon, cumin, and salt; mix well. Spoon into lightly greased 10x6-inch baking dish. Combine pecans, flour, 1 tablespoon brown sugar, and 1 tablespoon margarine or butter; mix well. Sprinkle evenly over potatoes. Bake 30 to 35 minutes or until hot. Let stand 5 minutes.
Heat Olive Oil in a large skillet over medium high heat. Season chicken breast with paprika, lemon pepper and seasoned salt. Cook chicken aproximently 5-7 minutes per side or until the inside turns white. I usually serve this with steamed broccoli and rice. You may also grill or bake this chicken too and it turns out very flavorful and delicious. Just a tip about grilling, use the same ingredients, however mix it all together as a marinade. Wrap in plastic or put in a dish with a lid and let it sit for about 2 hours or overnight to insure that the chicken cooks tender and juicy.
In a large skillet, melt butter on med-low, and saute onion, green bell pepper and drained mushrooms, for 2 minutes, . (do not let butter burn). Add chicken cubes, and saute until chicken is cooked through. Meanwhile, in a large bowl add 2 cans of soup, and dilute with 1/2-1 can of milk, until mixture is a thick gravy consistancy. Pour soup into saute pan with chicken and veggies, and stir. Add garlic powder, sherry, stir and cook on medium heat for 2-3 minutes. Add parmesan cheese,stir until melted. Serve over cooked thin spaghetti, or egg noodles. Note: The amount of chicken you use, depends on the size of the breasts. Sherry, garlic powder and parmesan cheese amounts, can be added to taste.
Using a potato masher or an immersion blender, crush currants in a large Dutch oven. Add water& bring to a boil, stirring occasionally; reduce heat, cover& simmer until currents are softened& deflated, about 10 minutes. Wet a jelly bag (I use cheesecloth), wring out& suspend on a frame over a large measuring cup or bowl. Fill with currants& liquid; let drip, pressing bag lightly, until juice measures 6 1/2 cups, about 2 1/2 hours. Stirring constantly, bring juice& pectin to a boil in a large, clean pot. Add sugar, bring to a full rolling boil, stirring constsntly with a wooden spoon; Boil vigorously, stirring, for a minute. Remove from heat, skim off foam& pour into hot canning jars, leaving 1/4 inch of headspace. Wipe rims (if necessary), cover with prepared lids& screw on bands fingertip tight. Boil in boiling water canner for 10 minutes.
In a food processor, pulse bread until fine crumbs form. Transfer to a medium bowl; add turkey, cheese, and onion. Season with salt and pepper, and mix gently just until combined. Form twelve 2-inch patties (about 3 tablespoons each). In a large nonstick skillet, heat oil over medium. Cook patties until browned and cooked through, about 5 minutes per side. Serve on rolls with lettuce, tomatoes, ketchup, and mustard, if desired.
In a large skillet, brown the ground beef and onion over medium heat until the meat is no longer pink. Drain and add jalapenos, water, and taco seasoning. Increase the heat to medium-high to cook, stirring frequently, until the liquid is evaporated. Remove from heat. In a 4 to 6 quart slow cooker add the prepared beef mixture, Velveeta, and Rotel. Stir well and cook on low until cheese is completely melted, 1 to 2 hours. Keep the slow cooker set to warm to serve during a party, giving the mixture a good stir before serving.
Cream butter, peanut butter and both sugars together. Add eggs, one at a time, beating well. Add baking soda, powder and vanilla. Stir in flour. Roll into balls, roll in sugar. Flatten cookies, using a fork, in a criss-cross pattern. Bake on ungreased cookie sheet at 350 degrees for 6-7 minutes or adjust to suit your oven and size of cookies!
In a small bowl, combine the cornstarch, ginger, broth, soy sauce, chili sauce, garlic, and hot pepper sauce until well blended: set aside. Put oil into a large nonstick skillet, add the broccoli, peppers, carrot, and onion; stir fry for 6 minutes or until the vegetables are crisp tender. Add the broth mixture and cooked poultry to the skillet. Bring to a boil; cook and stir for 3 minutes or until thickened. Remove from the heat; stir in the mandarin segments and cashews. Serve over rice.
Preheat oil to 350 degrees. Combine beer and water in mixing bowl. Slowly incorporate other ingredients until smooth. Be sure to keep the batter as cool as possible. When ready, cut salmon into individual thumb-sized pieces. Coat fish pieces entirely in batter and let some excess drain. Immerse in preheated 350 degree F oil until golden brown. Serve with caution, very hot!
Season salmon with 1/4 t. salt and place on broiler pan (I line my pan with nonstick aluminum foil). Broil salmon on high for about 10 minutes, until cooked throughout. While salmon cooks, put oil and 1 T. of butter in saucepan and heat over medium-high heat until butter melts. Add shallot and cook for about 1 minute, until soft and opaque. Pour in wine and reduce by half, 3-4 minutes. Turn heat down heat to low and stir in mustard, dill, pepper, and the remaining salt. Whisk until well combined. Remove from heat and add butter in pieces to the sauce until melted and blended inches. Place the salmon on serving platter and spoon the sauce over the top. Garnish with dill and cucumber, if desired.
Stir sweetened condensed milk and peanut butter together until smooth. Chop candy bars and stir in . Add milk and whipping cream. Pour into ice cream freezer. If not to fill-line add more milk. Freeze according to manufacturer's directions.