HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice the potatoes, peel and chop the onion and garlic, melt the butter in a large non-stick pan and saute the onion and garlic for about 5 minutes, or until they are soft. Stir in the flour and cook for 1 minute. Remove the pan from the heat, add the stock, cream and thyme, and blend until smooth. Return the pan to the heat and bring to the boil, stirring occasionally, until the mixture thickens. Stir in half the parsley, the Worcestershire sauce and potatoes and simmer for 5 minutes, until heated through, stirring occasionally. Turn off the heat, stir in the egg yolk and season to taste with salt and freshly ground pepper. Sprinkle with the remaining parsley and serve.
Dissolve gelatin in 1 cup cold water. Set aside. Mix sugar into boiling water, stirring until dissolved. Add gelatin mixture to sugar water. Add sour cream and mix until lumps have disappeared. Fold in Cool Whip. Pour into mold or dish. (May lightly grease mold with mayo. This will not affect the flavor at the end.). Chill overnight. Serve with pie filling as topping or in center of round mold.
Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch. Put the chiles in a food processor and pulse until they are powder. Cut the beef into large and season with salt and pepper. Put beef in large soup pot and add enough water to cover by one inch. Place over medium heat and bring to a boil. Skim off any foam that rises to the surface. Mix in onions, garlic, chipotles, and jalapeno. Stir in the chili powder, coriander, cumin, paprika, oregano, sugar, cinnamon, and powdered ancho chilies. Pour the entire can of tomatoes into a bowl and crush by hand until chunky. Add tomatoes and tomato paste to the pot. Simmer for 2 hours. As it cooks down you can add more water if necessary (we didn't need to but you may). When done, take a wooden spoon and beat chili vigorously so that meat comes apart in shreds. (I used two forks like I do with pulled pork). Stir in beans and corn meal. Cover only partially (so the chili doesn't get watery). Simmer for one hour stirring occasionally In the last 5 minutes, stir in the chocolate. Before serving, garnish with cheddar.
Mix all ingredients, except butter, in order listed. Heat butter, 1 T. for each batch of pancakes, in a large skillet or griddle. Pour 1/4 C. batter into skillet, cook until light brown, flip and cook the second side. Serve immediately.
Combine water, sugar, salt, bread flower and yeast in bread machine, and run dough program. When the dough is ready, divide into 8 balls on a lightly floured surface. Make a 1" hole in each ball. Place bagels on a greased baking sheet, cover, and let rise for 30 minutes or until they have doubled in size. In a pot, bring 8 cups of water to a boil, and add 2 tbsp of sugar. Simmer a few bagels at a time for about 3 minutes, turning to make sure they cook evenly. Return the boiled bagels to the baking sheet. This part is optional: Beat the egg, and brush a small amount on the bagel tops, sprinkle with sesame seeds, poppy seeds, or cracked wheat, etc. Bake at 400F for approximately 25 minutes, or until done.
Wrap one slice bacon around each piece of kielbasa; secure with a toothpick. Place in an ungreased 13"X9" baking pan; bake at 350 degrees for 30 minutes. Meanwhile, mix remaining ingredients together; set aside until sausage is done. Pour on top and bake for additional 40 minutes.
Cook lasagna noodles according to package directions. in separate bowl, combine cottage cheese, ricotta cheese, parmesan cheese and 1 cup mozzarella cheese and pesto. In large skillet, brown ground beef, draining off any accumulated grease. Add chopped onion and minced garlic. Saute' until onion is translucent. Stir in pasta sauce. Layer 1 cup beef mixture, 3 noodles, and 2 1/2 cups cottage cheese mixture in a lightly greased 13- x 9-inch baking dish. Top with 3 noodles, 2 cups beef mixture, and 3 more noodles. Top with remaining cottage cheese mixture, 3 noodles, and beef mixture. Sprinkle with remaining 1 1/2 cups mozzarella cheese. Cover with plastic and then foil. Refrigerate overnight. Remove from refrigerator and let set on counter until oven is pre-heated to 375. Bake covered for 30 minutes. Uncover and bake for 20 additional minutes, or until cheese is bubbly and lightly browned.
Prepare pasta according to directions on the package. While the pasta is cooking, prepare your cheese sauce. In a medium saucepan, melt the butter over low heat. Add the flour and whisk constantly for about a minute. Slowly add the milk and continue whisking until it thickens (just before it starts to bubble). Remove from heat and add the cheeses, mustard, salt and hot sauce. Stir until smooth and creamy. If the mixture is too thick for your liking, slowly add a milk, while continue to whisk, until you reach your preferred consistency. Add your pasta to the cheese sauce and serve immediately.
Toss all salad ingredients except the peanuts. In a small bowl combine dressing ingredients. Let is sit to develop the flavor. Pour dressing over the salad and stir gently. Just before serving, sprinkle the peanuts over the salad.
In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. In a 13X9X2 inch dish, layer a third of the graham crackers and half of the pudding mixture. Repeat layers. Top with remaining graham crackers. Refrigerate for at least 1 hour. Spoon frosting into a microwave-safe bowl. Cover and microwave on high for 15-20 seconds or until softened; stirring once. Spread over graham crackers. Chill for at least 20 minutes or until frosting is set.
Preheat oven to 350 degrees. Grind steel oats in a food processor until ground fine. Combine dry ingredients in medium bowl: ground oats, flour, baking soda, salt and cinnamon. In separate bowl, combine wet ingredients: butter, sugars, vanilla and lemon juice until combined. Add the eggs to the wet ingredients and blend until smooth. Combine wet and dry ingredients until well blended. Fold in the chocolate and peanut butter chips until combined through out. Use a tablespoon cookie scoop and drop them onto a lightly sprayed cookie sheet. Bake 10-11 minutes or until cookies are lightly browned. Let them rest in the pan for 5 minutes before you transfer them to a cooling rack. Store in a sealed container to keep cookies moist.
Broth: Bring stock to boil, add carrots, celery, onion, chicken base, garlic powder, and onion powder cook for 5 to 10 minutes. Add parsley, pepper, and cook for another 10 minutes. When vegetables are tender add chicken. Adjust seasoning by adding salt and extra pepper if needed. Dumplings: Stir ingredients until soft dough forms. Drop by spoonfuls onto boiling stew; reduce heat to simmer. Cook uncovered 10 minutes then cover and cook 10 minutes.
Cook pasta according to package directions. Drain and return to pan. Stir in the pasta sauce, meatballs, and tomato sauce. Transfer to a 9"x13" baking dish. Bake, covered, in a 350 degree oven for 30 minutes. Meanwhile in a bowl, combine the ricotta and Parmesan cheeses. Uncover pasta, mix, and spoon cheese mixture in mounds over pasta. Cover loosely and bake about 10 minutes more or until heated through. Top with mozarrella cheese and bake uncovered 5 minutes longer.
Combine tomatoes, red onion, garlic cloves, tomato sauce, oil, vinegar, cilantro, lemon juice, lime juice into a blender and puree. Pour into a medium sauce pan and put over low heat, adding jalapenos, hot pepper, and habinero. Stirring occasionally, bring to a rapid boil. Before removing from heat, add salt, stir good. Put in a sealed container and refrigerate for a few hours then enjoy.
Preheat oven to 350°F Spray a muffin tin with non-stick cooking spray. In a large bowl, beat together egg and egg white until combined. Add everything else except pasta sauce, mozzarella cheese, and optional herbs. Mix gently to combine; do not over mix or compress the mixture too firmly. Divide evenly into 12 wells of muffin tin. Divide pasta sauce evenly over the top of each portion (about 1 tbsp). Bake 20 minutes. Top each portion with about 1 tbsp shredded cheese and return to oven until cheese is melted and bubbly, 3-5 minutes. Sprinkle with herbs and serve.
Place the creamed coconut in a bowl and stir in the water. When dissolved stir in the curry powder, chinese 5 spice and ginger. Add the chicken and allow to marinate for an hour. Heat the oil in a wok or pan. Add the garlic and cook for a minute. Remove the chicken from the marinade and cook in the wok/pan for 5 minutes, stirring. Reduce the heat, add the marinade and the soy sauce. Cook for 15-20 minutes. Season with salt and the coriander. Serve with boiled rice or home cooked egg fried rice.
Chop the crushed garlic with the salt and press it with the side of the knife until mashed. Scrape the garlic into a small bowl and stir in the chili powder, 2 tablespoons of lime juice and the mayonnaise. In a large skillet, cook the bacon in 2 batches until crisp. Pour off the fat between each batch. Drain the bacon on paper towels. While the bacon cooks, toast the bread. Slice the avocado and sprinkle the slices with a few drops of the lime juice. Spread 1 side of each piece of toast with the spicy mayo. Arrange the avocado slices on 4 of the toasts, pressing them firmly against the mayo. Arrange the bacon, tomatoes and lettuce on the avocado slices. Top the sandwiches with the remaining toast. Cut the sandwiches in half on the diagonal and serve with the dill pickle spears.
Pre-heat oven to 375 degrees. Have a pie plate with a crust handy. To Make the Filling: In a large mixing bowl combine blueberries, sugar, flour, and lemon zest. Pour into the crust. Pour lemon juice and butter over mixture. To Make the Topping: Stir together the flour, egg, sugar, lemon zest and cinnamon with a fork. Spread over top the filling. Pour the butter over the top of it. PLace in the oven and bake for 20-30 minutes.
Place chicken in a casserole dish. Season to your liking with salt, pepper,and garlic powder (both sides). In a saucepan, combine all soups and butter, mix well (if too thick add 1/4 cup water); pour over chicken. Cover with foil and bake at 350°F for 25 minutes. Add carrots and potatoes. Cover and return to oven for 35 minutes. Serve with rice!
For the crust: In a food processor, combine the flour, sugar and salt. Process to a coarse meal stage. While the processor is running, add the water a tablespoon at a time until clumps form. Gather into a ball, flatten into a disk and wrap in plastic. Refrigerate at least 30 minutes, or until firm. Preheat oven to 400^F. Roll out dough on a floured work surface to a 13 in circle. Transfer to a 9 inch glass pie pan. Trim edge to 1/2 inch of pan, fold under and crimp. Freeze 10 minutes. Line crust with foil and fill with pie weights or beans. Bake until sides are set, about 12 minutes. Remove foil and weights. For the filling: Combine the first 6 ingredients in a medium bowl, blending well. Carefully, mix in the blueberries. Spoon into the crust and bake 25 minutes, or until set. For the topping: In a medium bowl, combine the butter and flour, using fingertips, until pea size clumps appear. Mix in pecans and sugar. Spoon over pie and Bake until topping browns slightly, about 12 minutes. Cool to room temperature.
Combine the shredded green cabbage, purple cabbage, sweet peppers and carrots in a bowl. In a separate bowl, mix the mayonnaise, milk, sugar, vinegar, salt and hot sauce. Pour over the cabbage. Toss to combine. Add the cilantro at the very end. Cover and refrigerate for 2 hours.
Add all ingredients together and mix well. Store in airtight container. Use as you would salt in your dish. Makes a pretty gift in a decorative bottle.
I used the following: Wilton round cookie-pop tray, cookie-pop sticks, assorted color icing and metallic ties all of which can be found in the cake decorating section of a party store or craft store. Saran type wrap was used to wrap the pops. Spray cookie tray lightly with Pam. Melt margarine in heavy pan over medium heat. Add marshmallows and stir continuously until smooth. Add vanilla. Add nonpareils and stir. Turn heat off but leaving pot on burner add the cereal. and stir until evenly mixed. Put some in mold, add stick and put some more on top and with damp hands press lightly. Have fun decorating, let dry and over pop with plastic wrap and fasten with ties to secure the wrap. I put them in a basket filled with Styrofoam that I decorated.
In a large glass pitcher combine the lemon juice and sugar; stir vigorously until the sugar is completely dissolved. Add in the cold water and food colouring; stir well. Adjust the sugar to taste. Add in lots of ice cubes. Add in the lemon slices and serve.
To make the marinade, combine first 5 ingredients in a bowl with whisk or fork. Pat chops dry with paper towels and rub with salt and pepper. Place chops in marinade and let stand 15 minutes. Season chops with steak seasoning. Grill chops on indoor electric grill preheated to high for 6 to 7 minutes on each side, or pan fry over medium high heat for same time under a loose tin foil tent in a nonstick skillet. Enjoy!
Preheat oven to 450 F and grease a 9x13 pan, or several smaller pans. Combine pumpkin and buttermilk. Beat until smooth. Stir in sugars and butter, then beat in eggs. Combine and sift all dry ingredients. Add to pumpkin batter a little at a time, mixing after each addition. Pour batter into prepared pan and place in a hot water bath in the oven. Bake for 15 minutes. Reduce heat to 350 F and bake for another 25-30 minutes, until a toothpick inserted in center comes out clean.
1.In a medium bowl, combine Jello powder with 2/3 cup boiling water. Stir until powder is completely dissolved. Place 1/2 cup ice into. a measuring cup and top to 1 cup with cold water. Add to the Jello mixture and stir until ice is almost melted. Discard ice. 2 With a spoon,mix Jello mixture, Banana extract, mashed banana and 2/3 tub of Cool Whip .Use a whip after mixed,to make a. smooth mixture. Pour the mixture into the pie crust and refrigerate 4 hours or overnight. Top with 1/2 remaining tub cool whip and. halved strawberries . If using Banana slices for garnish,dip each slice in lemon juice,first,to avoid discoloration.
The pastry dough package contains 3 leaves--open all three, put them one on top of the other (when defrosted) and roll them up into a log. Then slice it, roll out each slice and freeze it again. The next day, sautee beef with onions so that there are no chunks. Add salt and pepper to taste. Roll out each slice of pastry dough and fill with onion and beef mixture. Fold it over and pinch the ends together to close each individual samosa. Bake in 180 degree Celsius oven until golden and flaky.
Make the filling first. Heat oil and fry onion gently until golden brown. Add the kurma powder, curry powder, chili, turmeric and fry gently. Add the chicken, potatoes, sugar, pepper, salt and cook for 5 minutes. Mix well and leave aside to cool. To make pastry, mix flour with margarine, water, salt, and knead well. Let it rest for 1/2 hour. Cut the dough into circles (3 in) in diameter. Fold pastry over to make a half circle and crimp at edges. Deep fry in hot oil until golden.
Preheat oven to 375 degrees F. Grease 9 inch square cake pan. Stir together flours, salt, baking soda, cinnamon, and baking powder. Beat together oil, sugar, and eggs and vanilla until pale and fluffy. Beat in bananas, and yogurt (mixture will look curdled). With mixer at low spead add flour mixture until just mixed. Toss the chocolate chips and walnuts in a tablespoon of flour to coat and then add to bater and fold in gently, do not overmix. Spread batter evenly into pan and bakeuntil cake is golden and a wooden pick inserted into center of cake comes out clean, 40-45 minutes. Cool cake on rack for 30 minutes and then turn cake out onto rack and cool completely, right side up. Cake can be store for 2-3 days at room temperature. This cake goes great with a dark chocolate frosting!
Start boiling water for pasta and cook per package directions. Add all sauce ingredients in the order listed, to the TALL CUP and twist on the CROSS BLADE. Place the cup on the Magic Bullet machine and press down on the cup for one second, then release pressure. Pause to let the ingredients settle, then quickly pulse again. Repeat pulsing technique until you've reached a good consistency. Twist off the cross blade and twist on the large-holed SHAKER/Steamer Top. Place the cup in the microwave and cook on high for 8-10 minutes, or until the meat is cooked. Microwaves vary, so check the mixture at about 7 minutes. If it starts to look dry, use an oven mitt to remove the cup from the microwave, stir the mixture and add a little more wine or water. Return to microwave to finish cooking. Serve over hot pasta.
Combine 1 1/2 cups sugar, 2/3 cup evaporated milk, 1/4 cup margarine and 1/4 teaspoon salt. Bring to a FULL BOIL over medium high heat stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat and add Nestle's morsels and 1 teaspoon vanilla stir until melted, add 1 jar marshmallow cream, . Stir in 1/2 cup chopped nuts. Pour into greased 9" pan. Chill until firm.
Wash and chop ends off of green beans, boil for a good 30 minutes to make them tender. Lightly cover a medium pan with olive oil. When oil is ready, put beans in and sear them while putting the garlic salt and ground pepper on top. Sear until desired taste and texture. (about 5 minutes).
In a large sauce pan over medium heat melt butter and add oil. Saute the onion for 8 minutes. Add rice and stir to coat. Add 1/2 cup peanuts, stock, lime juice, and lime zest. Bring to a boil and stir to make sure nothing is stuck to the bottom of pot. Cover and reduce heat to medium low. Cool until rice is cooked and liquid absorbed, around 20 minuts. Remove from heat and stir in the cilantro. Cover and let stand 5 minutes. Transfer rice to serving bowl and sprinkle with remaining nuts.
Salad: Thinly slice all, and put in the fridge while working on the pork. To serve, add tomato if desired. Dressing is very optional - there is SO much flavor. A bit of Japanese-style mayo adds a nice touch. Ginger Pork: Fry pork slices in 1T vegetable oil until done and browned on both sides. While frying the pork, combine the remaining ingredients to make the sauce. When the pork is done, add the sauce, heat just a bit more and serve (best with rice and miso soup!).
Preheat oven to 350°F. In a medium bowl, whisk eggs, then add vegetables, bacon and cheeses. Add salt and pepper. Stir well. Pour mixture into an 8 x 8-inch ovenproof dish. Sprinkle top with cayenne pepper, if desired. Bake at 350°F for 25 to 30 minutes, or until set. Serve warm.
Set oven to 425 degrees (will reduce oven temperature later). Prepare a 9-inch (deep-dish) pie plate. In a frypan, melt butter and saute onion and garlic (if using) until soft. In a large bowl, combine eggs, whipping cream and spices; beat until very well combined. Roll out pastry to fit the pie plate. Sprinkle the onion/garlic mixture into the bottom of the pie shell, then chopped bacon then top with grated cheese. Carefully pour the egg mixture on top. Bake at 425 degrees for 15 minutes. Reduce heat to 300 degrees, and bake for about another 35-40 minutes, or until a knife inserted in the middle comes out clean.
Bake cake mix according to directions on box for 9x13 pan and cool. I use a huge bowl so I do 2 sets of layers. Layer 1 Once the cake is cooled cut into squares (makes it easier to crumble) and start to crumble it for you first layer. Note: Only for this first layer of cake, press into the bottom of the bowl. Layer 2 Mix chocolate pudding according to package directions (don't let it set because it can just be poured over the cake layer easier). Layer 3 Cool Whip (spread on with spatula to cover pudding). Repeat layer process one more time. Then top it with an extra layer of dirt( crumbled cake) for the gummy worms to sit on. Refrigerate for at least 1 hour. Top with Gummy Worms just before serving. You can also make these in little individual cups for a kid party. Just do 1 layer of each and 1 extra layer of dirt (cake) Top with 1 or 2 gummy worms. Note: Prep and Cooking Time do not include cooling time for cake or setting time in the refrigerator.
Preheat oven to 375 degrees. Shred the cheddar cheese or chop into very small cubes. *Shredded cheese will melt faster than cubed cheese, but it's also messier and takes longer to do. It's up to you.*. Melt the butter in a saucepan. Add flour, salt and pepper off of the heat. Gradually add the milk and stir continuously for about 10 minutes or until the sauce has thickened. Add cheese and melt. Meanwhile, boil the macaroni for about 5 minutes. Pour macaroni into a glass casserole dish and then pour cheese sauce over. Stir until macaroni is coated. Sift bread crumbs over the top of the macaroni. Bake about 30 minutes or until the bread crumb crust is crispy.
Preheat over to 375 Cut squash in half and scoop out seeds. Fill each half with 2 Tablespoons butter, 2 Tablespoons honey and sprinkle with nutmeg. Put 1/4 cup water in shallow baking dish. (I use a 9x9 pyrex). Put the squash in the dish CUT SIDE DOWN. Yes, some of the filling will slide into the water, but that's okay. Bake for 40-45 minutes. As an alternative, you can microwave the squash loosely covered for 12-15 minutes until tender.
grease a baking sheet. Preheat oven to 375°F. combine yam, 1 tbsp oil, cumin, salt, pepper and cayenne pepper on prepared baking sheet. (I mixed everything together in a ziploc bag then put on baking sheet). Roast in Pre-heated oven, stirring occasionally, for about 50 minute or until softened and lightly browned. Heat extra oil in a large pot or dutch oven over med-high heat. Add onion and cook, stirring occasionally, for about 10 minute or until onion is softened and browned. (browning the onion helps to give the soup its flavour). Add garlic and cook for about 2 minutes until fragrant. Add roasted yams and broth and stir. Process in a blender in 3 to 4 batches until smooth. (I used a hand held blender and pureed directly in the pot). Return mixture to same pot and bring to a boil, then reduce to med-low. Add cream and stir until well combined and hot. season with extra salt and pepper if desired. TIP: Soup can be made 1-3 days ahead and stored in a sealed container in the refrigerator. To reheat, place in a large pot or dutch oven and stir over med. heat until hot.
Place cashews, fennel and coriander seed into TM bowl. Mill 10-30 seconds/speed 9 or until desired consistency is reached. Tip out and set aside. Place the onion in TM bowl. Chop 5 seconds/speed 6. Scrape down sides. Add the olive oil to TM bowl. Cook 1 minute/100 degrees/speed 1. Return the nut/spice mixture to TM bowl. Add remaining spices and rice flour to TM bowl. Cook 2 minute/90 degrees/speed 2. Add 100 ml almond milk. Cook 2 minutes/90 degrees/speed 5. Add spinach to TM bowl, push down into bowl as necessary. Cook 4 minutes/100 degrees/speed 1. I usually push about half of the spinach down under the blades and let the rest stay on top of the mixture, so the leaves just wilt. That way I end up with a nice creamy spinach base with a few leaves showing through.
In a large, heavy-bottomed pan, over medium heat, heat oil until hot. Add flour, whisking constantly. As roux turns from sand colour to light brown to caramel colour, turn down heat. Continue cooking and whisking constantly until roux is a dark brown colour. Increase heat to medium and add garlic, yellow onions, celery and bell peppers to roux. Cook 10 minutes. Add oregano, thyme and cayenne. Add clam juice, water, green onions and parsley, stirring until combined; bring to a gentle boil; Reduce heat to low, and simmer. Add white fish and shrimp, cook for 10 minutes. Add salt, pepper and Tabasco. Reduce heat to extremely low and simmer covered, for 1 hour- stirring frequently to prevent flour from burning. Remove from heat and serve over white rice.