HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large nonstick skillet, saute onion, mushroom and garlic in bacon grease until soft. Season with salt and pepper, and garlic powder if not using fresh garlic. Add entire bag of spinach and gently mix, then cover and reduce heat to low. After a few minutes when spinach has wilted, add cream and cream cheese and gently stir until cream cheese chunks have melted into the sauce.
In a heavy soup kettle or a 2-quart saucepan , gently cook the garlic in the olive oil over low heat until the cloves are thoroughly softened, about 10 to 15 minutes. Do not let the cloves get brown. Remove them with a slotted spoon and set aside. Stir the red chili pepper into the hot oil in the pan, then add the stock and sherry. Bring to a simmer while you stir in the cumin and saffron. Use a fork to crush the tender garlic cloves to a paste into the soup. Taste and add salt if necessary. Cover the soup and leave to simmer very gently for about 15 minutes. While the soup cooks, toast the bread slices. Cut the garlic clove in half and rub over the toasted slices. If you wish, add the eggs by breaking each egg in turn into a ladle and lowering it into the soup. Stir ladle to break up the eggs. Serve immediately with a sprinkle of cheese and a slice of the bread.
Roll the dough into 24 small balls. Combine all the other ingredients. Dip the dough into the butter mixture and place in a greased 9" bundt pan. Let rise for about 1 hour or until doubled. Bake at 375 for approximately 30 minutes or until golden brown.
Season the crawfish tails with salt, plus a little black and cayenne pepper. Heat the butter in a saute pan and saute the onion, bell pepper and celery until the translucent, about 5 minutes. Add the crawfish fat (or extra butter if you don't have any), plus 1-1/2 cups water. Add the Creole seasoning, thyme, oregano, bay leaf and crawfish tails. Bring to a boil, then reduce heat to low and simmer for 30 minutes. Dissolve the Tony Chachere's Creole Instant Roux Mix (or cornstartch) in the remaining 1/2 cup water and stir into the mixture until the consitency is to your liking. Add the green onions and parsley, and cook an additional 5 minutes. Serve over hot long grain rice.
Combine drained tofu with spices, and blend together (I used my food processor, but a hand blender would work well too). Thin out mixure with 1-2 T of marinade from the artichokes, until the consistancy of sour cream. Add artichokes, roughly chopped into bite-sized pieces. Add spinach and mix well. Refrigerate for several hours before serving cold with pumpernickel bread, crackers, or raw vegetables.
Place the ingredients into the bread machine in the order listed or in the order suggested by manufacturer. Select the basic cycle, and light crust. For a crispier crust, select the FRENCH cycle, or turn the machine off after the first rising cycle, and start the cycle from start again.
Season fillets with juice from the lime and Adobo. Melt butter in skillet. Sautee fillets until cooked through, approx 4 min each side. Warm tortillas in a seperate skillet. Build tacos with fish, slice of Avacodo and spoonful of Pico de Gallo.
Combine lime juice, beer, soy sauce, ginger, and garlic. Mix well. Place salmon fillets in shallow glass dish and pour marinade over top. Turn pieces several times to coat; cover and refrigerate overnight. Preheat oven, broiler or grill. Remove salmon from marinade; discard marinade. Broil, bake or grill for about 10 minutes (for 1" thick fillets) or until fish flakes in center. Serve hot garnished with diced bell pepper, lime zest and pepper on top.
Preheat oven to 180°C Lightly grease a 6-cup capacity ovenproof dish. Place apples, 1/4 cup sugar and 2 tablespoons cold water in a saucepan. Stir over low heat until sugar dissolves. Increase heat to medium. Cook, stirring occasionally, for 10 to 12 minutes or until apples are tender but still holding their shape. Pour into prepared dish. Using an electric mixer, beat eggs until pale. Gradually add remaining 1/4 cup sugar, beating until mixture is thick. Sift flours and custard powder together over egg mixture. Fold in until just combined. Spoon mixture over apples. Bake for 20 minutes or until light golden. Dust with icing sugar. Serve with custard or ice-cream.
Preheat the oven to 180C. In a large bowl mix everything together thoroughly apart from the puff pastry. Lay out 1 of the puff pastry sheets and imagine it is split into 3 equal sections. Arrange half of the sausage mixture straight down the middle of the imaginary middle section and with a knife score all the way through the pastry, lines going down in a diagonal. This will make more sense as you do it. Overlap strips from each side over the middle of the sausage mixture and repeat with the other sheet of pastry and other half of mixture. Brush with milk Bake for 15-25 minutes on a greased baking sheet until golden brown. Allow to cool for 10 minutes before serving. Absolutely gorgeous!
Place chicken in crockpot. Mix remaining ingredients and pour over chicken. Cover and cook on low for 6 to 8 hours. Serve over rice or noodles.
Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes. Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off. Bake 15 minutes at 425°F (220°C). Reduce the temperature to 350°F (175°C), and continue baking for 35-45 minutes. Note: you might want to set a baking sheet under the pie to catch any drips.
Bring the first 5 ingredients to a simmer in a medium saucepan. Remove from heat; cover and let steep for about 5 minutes. Add 2 T. chilled butter to saucepan; bring to a simmer. Remove from heat. Stir in bourbon and lemon juice. Strain into a large measuring cup. Divide hot cider among 4 mugs. Cut 1 T. butter into 4 pieces. Add 1 piece to each mug. Sprinkle nutmeg over.
In a small saucepan, bring water to a boil. Turn off heat. Add couscous, stir once, then cover and let sit until the rest of the recipe is complete. In a large skillet, heat oil over medium-high. Add onion, garlic, carrots and raisins and saute until onions are just tender, about 5 minutes. Add curry powder and cook, stirring often, for 3 minutes. Add chicken and coconut milk and bring to a simmer, stirring often. Season with salt and pepper. Transfer couscous to a large serving bowl and fluff with a fork. Add scallions and toss to combine. Spoon chicken curry over the center of the couscous.
Spray your bread pan with Olive Oil spray and add ingredients in this order: 10 ounces of Sourdough Starter. 4-6 ounces (about 1/2 cup) Warm water (not hot). 1/2 tsp salt. 2 TBSP Sugar. Once you have all these ingredients in bottom of pan add the flour on top and make a slight hole in the middle to add yeast and cover with flour Don't upset the wet ingredients with flour or yeast. 3 1/4 cups BREAD Flour. 1 1/2 tsp Yeast (I have used BEER yeast in blocks you can get at some grocer's, this is great too). In Bread Maker Machine: Bake as a normal (white) loaf with desired crust color. I always check the blending to be certain it is not too wet or too dry - you can adjust with water or bread flour - you can even remove the (lump) from the breadmaker and hand knead for a minute on floured countertop. There should be no problem for this dough to rise and cook nicely. Lastly, once it's DONE - be there to remove from pan ASAP. (If it sits the moisture in the breadmaker can deform loaf and make soggy.).
Mix all ingredients together in a medium bowl and store in an air-tight container. To substitute one 10 3/4 ounce can of cream soup, use 1/3 cup mix plus 1 1/4 cups water. Combine in a medium saucepan and cook until thick.
Brown sausage and ground beef in a skillet, set aside. In a large sauce pan (4 qt.) or dutch oven combine all sauce ingredients and meats. Simmer over medium heat for 20-30 minutes, stirring occasionally. Cover between stirring. In a large pot cook pasta per package directions to al dente stage. Do not over cook. Drain pasta, return to pot, but not to heat. Place 1/2 of sauce recipe in with pasta and stir until combined. Add 1 cup of Parmesan cheese and stir to combine. In a large baking dish place approximately 1/4 of the sauce recipe in the bottom of the pan. Add pasta/sauce mixture to baking dish. Bake at 350 for 30 minutes. Remove from oven and top with remaining cheeses. return to oven for 5 minutes. Increase oven temperature to Broil and watch constantly until cheese is bubbly and spotted with golden brown spots.
1) Wash and remove the seeds and stems from the pasilla peppers. 2) Boil the peppers in water for aprox 1 - 2 minutes and let stand until cool. 3) In a blender add the peanuts, boiled peppers and enough water to make a thick sauce. 4) Bring the sauce to a boil in a medium sauce pan and cook for 10 minutes on medium to low heat and add salt to taste. 5) Remove from heat and use the tortillas one by one by placing them first in the sauce, then using two forks turn them over to coat evenly and roll in to a taco form, finally place them on a platter next to each other. 6) Repeat step 5 until you have used all the tortillas and drizzle the remaining sauce over the Panile enchiladas. 7) Great main dish, or side dish, for grilled beef of chicken.
In a bowl, combine the first six ingredients, cut in butter until the mixture resembles coarse crumbs. Combine eggs and cream, stir into dry ingredients just until moistened. Turn onto a floured surface, gently pat into a 7-inch circle, 3/4 inch thick. Cut tino 8 wedges. Separate wedges, place on a greased baking sheet. Brush top with buttermilk and let rest 15 minutes. Bake at 400 degrees for 14-16 minutes, or until golden brown.
Bake potatoes at 350°F for one hour 15 minutes. Cool for 20 minutes or until cool enough to handle. When potatoes are cool enough, cut a thin strip off the top. Remove potato, leaving a shell about 1/4 inch thick. Place potato pulp in a medium sized bowl, mash with fork (some lumps will remain). Combine rest of ingredients with potato pulp, (mixture will be thick) except pot roast. Divide potato mixture into shells, then make a "well". Place equal parts of pot roast w/gravy in each potato "well". Place potatoes in a oven-proof dish and return to oven and bake for 20 minutes. Enjoy !
Dissolve corn flour in water to get corn flour solution. Heat oil in a pan, lightly fry the garlic, onion and chili paste until fragrant. Add the beef and fry for 5 minutes. Add the wine, hoisin sauce, salt and pepper and cook for another 2 minutes. Add the stock, bring to boil and thicken with corn flour solution. Pour the sauce over the cooked noodles. Garnish with sliced spring onion, coriander leaves and chili padi. Ready to serve.
Combine butter and 2 cups cookie crumbs. Press crumb and butter mixture into a greased 13x9-inch pan. Cream the cheese; add milk and instant pudding package and beat until smooth and thick. Pour mixture on top of crust. Combine powdered sugar and strawberries and spoon over pudding. Spread whipped cream over strawberries and sprinkle with reserved crumbs. Garnish with fresh strawberries. Refrigerate over night.
Mix all ingredients except the filling. Grease and heat pan. (Spray with oil or butter up before heating pan). Pour in batter, cook until bottom is golden brown but the top is still tender. Use 2 spoons and spoon a little filling on top of 2 of the pancakes. Turn the other 2 (no filling) pancakes on to the filled ones and let cook for a minute or so and press down a little. Cook until the batter is set. Use a small metal spatula, loosen the edges of the pancake and release it from the pan. (You may have to do this to release the top pancakes).
In a large frying pan with a tight-fitting lid, cook olive oil, mushrooms, and salt uncovered over high heat, stirring until mushrooms start to brown slightly, 3 to 5 minutes. Lower heat to medium-high, add garlic and chile flakes, and cook, stirring, until fragrant, 1 to 2 minutes. Add tomatoes, chicken broth, and chickpeas. Bring to a boil. Cover, reduce heat to low, and cook 20 minutes. Break pasta into 2-inch pieces. Add pasta to vegetable mixture, cover, and simmer until pasta is cooked on the outside but still raw in the center, about 4 minutes. Add shrimp, cover, and cook until shrimp and pasta are cooked through, about 5 minutes. Stir in oregano and 1 tbsp lemon juice. Sprinkle with remaining lemon juice to taste. Garnish with green onions, parmesan, and parlsey. Serve hot.
Cook pasta according to package directions; drain under cold water. In a large bowl, combine cooked pasta, dressing, bacon bits, onions and garlic powder. Toss to mix well. Chill until ready to serve. Useful Tip: Or use cooked, crumbled bacon.
Combine seasoning mix and set aside. Preheat a large skillet for a few minutes. Cook sausage and bay leaves until sausage is browned. Chop onion, celery and garlic. After sausage has browned stir in seasoning mix, onion, celery and garlic. Add butter and stir until melted. Reduce heat to medium and cook for 8 minutes, stirring constantly. Add stock and cook 8 minutes on high. Add rice, cover and cook on low for 15 minutes. Remove bay leaves and serve.
Cook, drain, and chop the spinach; set aside. Saute the mushrooms and scallions in the butter in a saucepan until tender. Whisk in the flour. Gradually add the chicken broth and mix well. Stir in the milk and mix well. Reduce heat. Cook until thickened, stirring constantly. Stir in the Swiss cheese, cream cheese, salt, and nutmeg. Add pepper to taste. Cook until the cheeses melt, stirring constantly. Add the cooked spinach and mix well. Cook just until heated through, stirring gently.
Rinse peppers in cold water. Using a small paring knife, carefully remove stems and seeds preserving as much of the top of the peppers as possible. Saute garlic, onion and celery in a large pan with olive oil until soft. Add chicken broth to pan and increase heat too high. Turn burner off Just prior to boiling,. Add stuffing mix, Tuscany seasoning, parsley and shredded Italian cheeses. Mix all ingredients until well combined, softened and moist. You can adjust softness by adding more stuffing mix or chicken broth. You are now ready to stuff. Using surgical gloves, stuff the peppers with a teaspoon or by hand. Once all the peppers are stuffed, pierce them with a paring knife in several places. This will allow steam to escape, helping to prevent stuffing from oozing out. DO NOT oven bake the stuffed peppers. Cooked peppers need to soften but retain their texture. Oven baking will over cook them, destroying their flavor and texture. Place them in a large frying pan with an ample amount of olive oil. Over medium heat, saute peppers on all sides, only turning them over as their surfaces begin to singe. Peppers should be softened but retain texture. Made too much stuffing? That's a good problem. Form the stuffing mix into a burger. Brown one side in the pan used to fry the peppers. Flip the stuffing burger and top the cooked side with more cheese. Covering pan as you brown the other side will help the cheese melt.
In a large bowl; combine macaroni, 3 bean salad, celery and eggs; blend in slad dressing, relish, salt and pepper. Chill at least 1 hour; if desired you can use 2 of the boiled eggs in the salad and slice the remaining egg and use as garnish.
Preheat oven to 350. Spray a 12 ct cupcake tin with non stick spray. Carefully crack one egg into each tin. Bake for 15 minutes or until they no longer giggle. While these are baking, toast almonds in a dry skillet until lightly toasted and set aside to cool. When eggs are done, cool on baking rack for 30 minutes. When eggs are cooled, use a tooth pick or plastic knife to looses sides. Carefully separate the whites from the yolk and put each into it's own mixing bowl. Mix the yolks with the mayo, mustard, relish, horseradish, ranch dressing, salt and pepper. Check for taste and add more of any of the above to your liking. To the same bowl, add onions, celery and almonds. Use a potato masher to mash egg whites to your desired consistency. Add egg whites to yolk mixture and check for taste. Refrigerate for at least three hours for flavors to marry.
In a small bowl mix mustard and butter, set a side. Can be made ahead and refrigerated, covered. Bring to room temperature before proceeding. Steam broccoli until crisp tender and transfer to a large bowl. Add mustard butter and toss until melted and broccoli is well coated. Season with Salt and pepper. Serve.
Cut and discard the visible, leafless stems from the cilantro and parsley. Wash and pat dry. Place the cilantro and parsley in a blender with the remaining ingredients. Blend at low speed, stoppng often to smash down the ingredients as they combine. Turn up speed and blend thoroughly. Place in a storage container, taste and adjust salt, and top with a little oil as you would pesto. This lasts for a month if stored in an airtight container.
Prepare the dressing by combining the vinegar, oil, sugar, salt, basil, and pepper, blending well. In a large bowl, combine the dressing with the potatoes, mixing well. Stir in the blueberries, carrot and cucumber. Sprinkle with the chopped scallions and parsley.
For the Macaroni and Cheese Sauce Base: Melt butter in a 4-quart saucepot over medium high heat. Add flour and mix until flour is incorporated into butter. Cook, stirring frequently for 2 minutes. Add milk and chicken broth and continue to cook until sauce is thick and bubbly. Remove from heat and season with mustard, hot pepper sauce, Worcestershire, salt and pepper. Allow to cool before using. For the Topping: Mix all ingredients in a bowl and set aside. For the Molten Cheese Sauce: Take about 1/2 cup of the sauce base and warm over a medium burner in a small saucepan. When warm, add cheese and cook until melted. Season as necessary. To make the Macaroni and Cheese: Cook macaroni in salted water, drain and rinse with cold water. Place the yellow cheddar, Gruyere, white cheddar, tomatoes, and pasteurized prepared cheese product in a large mixing bowl. Add 3/4 of the macaroni and cheese sauce base or about 2 1/2 cups, and mix thoroughly. Place the mix evenly into 4 small casserole dishes or 1 large serving plate. Sprinkle with topping and bake in a preheated 400-degree oven until hot and bubbly. Make sure to serve lots of molten cheese sauce.
Drain peaches, reserving syrup. Moisten chops in about 1/4 cup of syrup. Coat chops with seasoned coating mix as directed on package. Arrange chops in single layer on rack in ungreased shallow pan. Bake at 425 for 40 minutes. Place peaches in pan with chops, brush with peach syrup. Bake an additional 10 minutes longer. SAUCE. While baking chops heat together 1/2 cup peach syrup, the brown sugar, ketchup and vinegar. Serve with chops and peaches.
Chop Cauliflower into bite sized chunks. Mix sriracha, peanut butter, oil, soy sauce and curry powder together. Add cauliflower into sauce, stir to coat. Spread onto a baking sheet and bake at 400 for 40 minutes or until crisp. Serve with rice and plain yogurt.
Preheat the oven to 220°C. Cook the potatoes in a large pan of salted boiling water for 6-7 minutes or until just tender, and drain well. Place the potatoes, oil, lemon zest, garlic, and salt and pepper, to taste, in a large roasting pan and gently toss to combine. Roast in the oven for 20 minutes or until golden brown and crisp, and serve with Italian Beef Rissoles With Fresh Tomato Salsa Recipe #145704.
In a large saucepan, cook sliced carrots in boiling water until tender. Drain and set aside. In the same saucepan, combine pineapple juice, brown sugar, butter, cornstarch, salt, cinnamon, and allspice. Bring to a boil, reduce the heat, and simmer, uncovered, for 5 minutes. Remove from heat. Add the cooked, drained carrots and chopped pecans to hot sauce mixture; stir in and heat through. Serve.
In a large bowl, combine the soups, cheese and mayonnaise. Stir in the turkey, broccoli, rice, water chestnuts and mushrooms. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees for 30 minutes; stir. Sprinkle with croutons. Bake 8-12 minutes longer or until bubbly.
Wash cucumbers or squash. Cut 1/16-inch off blossom end and discard. Cut into 3/16-inch slices. Combine cucumbers and onions in a large bowl. Add salt. Cover with 2 inches crushed or cubed ice. Refrigerate 3 to 4 hours, adding more ice as needed. Combine remaining ingredients in a large pot. Boil 10 minutes. Drain and add cucumbers and onions and slowly reheat to boiling. Fill pint jars with slices and cooking syrup, leaving 1/2-inch headspace. Adjust lids and process 10 minutes for under 1000 foot elevation, 15 minutes for 1000 to 6000 foot elevation & 20 minutes for over 6000 foot elevation or use low-temperature pasteurization treatment referenced in recipe description. Variation for firmer pickles: Wash cucumbers. Cut 1/1 6-inch off blossom end and discard. Cut into 3/16-inch slices. Mix 1 cup pickling lime and 1/2 cup salt to 1 gallon water in a 2- to 3-gallon crock or enamelware container. Avoid inhaling lime dust while mixing the lime-water solution. Soak cucumber slices in lime water for 12 to 24 hours, stirring occasionally. Remove from lime solution, rinse, and resoak 1 hour in fresh cold water. Repeat the rinsing and soaking steps two more times. Handle carefully, as slices will be brittle. Drain well. Procede as with step #2 above.
When you cook the spaghetti, break it into thirds or fourths upon dropping it in the boiling water. Mix cooked and cooled spaghetti and vegetables in a large bowl. Set aside. In a small bowl mix the vegetable oil, rice vinegar, soy sauce, sugar, pepper (or flakes), ginger root and garlic. Whisk to combine. Add dressing to pasta and vegetables. Stir well to combine. Chill in the refrigerator for at least an hour to combine flavors. Garnish with chopped peanuts or cashews and cilantro.
Add the soup stock to your slow cooker and turn it on. If you're cooking this on low, 6 to 8 hours is perfect. Add the rest of the ingredients and set the crock and let it cook. I always check the soup about 1/2 way through cooking as I've found at times the soups is done sooner then the time stated. Bon Appetit.
Drain the tofu and cut into 1/2" slices. Drain on wire cookie rack with two heavy pans on top for weight. The weight of the pans will help in removing the excess water from the tofu. Drain at least 30 minutes but up to 45 minutes. Melt the butter and set aside in shallow dish. In coffee mill or food processor, blend all the spices together to a fine powder. Place the spice mixture on a piece of wax paper. Stir in the flour with the spices. Heat some butter in a cast iron skillet on medium to medium-high heat, but DO NOT burn. Dredge the tofu slices one at a time in the melted butter then in the spice mixture. Fry tofu slices on one side for five minutes, until blackened but not burnt. Turn over and fry another 5 minutes until blackened. Season with salt to taste. Serve lemon wedges on the side for drizzling. Makes an ideal appetizer if cut up into strips. Really tasty with Tabasco sauce! Red beans and rice would complement this perfectly!
Preheat oven to 350 degrees. Bottom Layer: Mash kidney beans with fork in medium bowl. Add next 9 ingredients, mix well. Spread in ungreased 9 inch pie plate or shallow casserole. Top Layer: Layer all 3 ingredients, in order given, over salsa mixture. Bake uncovered, in 350 degrees oven for 30 minutes.