HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook bacon in large, heavy pan over medium heat until fat escapes and bacon is crisp. Blend in flour and whisk until it burns a peanut brown color. Add celery, onion, green pepper and green onions and cook, stirring until vegetables soften, about 10 minutes. Blend in tomato paste, seafood stock, water, lemon juice, sugar and spices to taste. Stir to blend mixture into a roux. Bring to a boil, reduce heat, cover and simmer very slowly, stirring frequently, until sauce thickens, about 10 minutes. Add uncooked, shelled, deveined shrimp and parsley and continue to cook over low heat, just until shrimp turn pink. taste and adjust seasonings. Serve hot over hot rice. 4 servings.
Gently mix together all ingredients and chill until ready to serve. Before serving, add additional salad dressing if needed, and more cheese if you like. If you're making this far in advance, add the diced avocados before serving.
To a drink shaker, Mix the first 5 ingredients and shake well. Strain (or pour) into a cocktail glass and if desired, top with a splash of soda. Garnish with lemon slice and serve.
Preheat the oven to 350 F/180 C. In a medium bowl, mash bananas. Mix eggs, yogurt, honey, vanilla extract, and baking soda into mixture. Add flour and mix. Add blueberries and gently fold into mixture. Pour the batter into a greased 9x5-inch bread pan. Bake for about 50 mins, or until a toothpick comes out clean from the middle of the bread. (Baking times may vary, so keep an eye on the bread. Allow to cool for 15 minutes before serving.
For the Dressing: Mix together the mustard, dill, vinegar, sugar and olive oil. Set aside. For the Salad: Core and slice apples and pears into thin slices, leaving skin on for color and flavor. Slice cucumber into rounds (if using cucumber with seeds, cut in half lengthwise, scrape out seeds, and cut into half moon slices). If cucumber is waxed, peel it; otherwise leave skin on. Slice onion any way you like. Add all to bowl with dressing and toss to coat.
Heat oven to 350° F. Pound each breast thin. Roll a slice of ham and cheese in each chicken breast. Secure with toothpicks. Dip in flour, then egg, then bread crumbs. Place in glass baking dish. Mix sauce ingredients together and pour over chicken. Bake uncovered for 1 hour at 350 degrees.
Cut any long parsnips or carrots in half crosswise. In a very large skillet, cook parsnips, covered, in a small amount of boiling salted water for 2 minutes. Add carrots, return to boiling. Cook 4 more minutes. Drain, set aside. Carefully, wipe skillet dry. Heat the 3 tbls. oil in the same skillet over medium heat. Add the fennel seeds, coriander, and cinnamon. Cook about 1 minute or until fragrant, stirring occasionally. Add the parsnips, carrots and garlic. Cook 10 to 12 minutes, or until tender, turning occasionally. Remove from the heat. Stir in cilantro, lemon peel and juice, salt, and pepper. Drizzle with the olive oil. Enjoy! Make ahead tip: Prepare through wiping the skillet dry. Transfer to a 2 1/2-3 quart microwave safe casserole dish. Cover, and refrigerate up to 24 hours. To serve, microwave, covered with plastic wrap on high 7-8 minutes.
In medium dutch oven, heat oil over medium high heat till shimmery (but not smoking). Add onion and garlic and cook till soft, about 5 minutes. Add stock, root beer, vinegar, corn syrup, molasses, tomato paste, ketchup, mustard, hot sauce, and 1/4 teaspoons liquid smoke. Stir with a whisk till well combined. Bring to a boil, then reduce heat to medium and simmer till mixture has thickened and reduced to about 4 cups, about an hour. Remove from heat and stir in remaining liquid smoke. Sauce will keep about a week in the refrigerator, or up to four months if frozen.
HEAT oven to 400°F Sprinkle 1/2 cup dry stuffing mix onto bottom of 13x9-inch baking dish; top with chicken, garlic powder and stir-fry vegetables. Mix corn and dressing; spoon over vegetable layer in dish; set aside. ADD hot water to remaining stuffing mix; stir just until moistened. Spoon over corn mixture. BAKE 30 minutes or until chicken is done.
Heat oil in a large skillet. Saute onions, and peppers until slightly tender. The onions will be translucent. Add tomatoes (If you have none you can substitute whole stewed Italian plum tomatoes- a lg. can) Add the rest of the ingredients. Cook only 10-15 minutes until slightly thickened. You can eat this as a side dish alone, or over rice or meat. If you like it spicy add hot pepper flakes, or a small hot pepper.
Soak cherries in rum. Sift sugar; cocoa, and instant coffee together and place in a heavy sauce pan. Add the water and mix well. Bring to a boil and cook until everything is well mixed. While syrup is cooking, whip the egg yolks until light and fluffy. Reduce the speed of the beaters to the lowest level and add the hot syrup in a continuous fine stream. Continue beating until the mixture is thick and forms a ribbon pattern when the beater is pulled away. Chill well. (about an hour). Whip the cream with the 2 tablespoons of rum until stiff. Fold into the chocolate mixture. Fold in the chopped chocolate. Arrange foil lined paper cups in a muffin pan. Fill each cup 1/3 of the way full. Place a cherry in each cup then fill the rest of the way. Freeze at least 4 hours (preferably overnight). Before serving pipe whipping cream on top if desired. It will keep in the freezer for about a month wrapped tightly in aluminum foil.
Grease 9 x 13 in. baking dish. Mix ham, potatoes, green pepper and 1 cup of cheese in bowl. Spread in greased dish. In bowl, stir milk, bisquick and eggs until blended. Pour over potato mixture (make sure potatoes are well covered with mixture). Sprinkle with remaining cheese. Cover and refrigerate at least 4 hours, no more than 24 hours. Uncover casserole and bake at 375 for 30-35 minutes until edges are golden brown and cheese is melted. Let stand 10 minutes before serving. THE INGREDIENTS FOR SCALLOPED POTATOES SHOULD NOT HAVE "MIX" NEXT TO THEM. USE THE BOX OF POTATOES AND DISCARD THE MIX!
Whisk the mascarpone cheese, vanilla and sugar till smooth and blended. Set aside (For ease of serving, I scoop into a ziploc bag, and seal. Then when it's serving time, I just snip the corner and drizzle thin streaks of it all over the pineapple slices.). Combine the Nutella with cream in a small saucepan, and stir constantly over low heat for about 5 minutes, till satiny smooth, and easy to pour. Set aside. Grill pineapple slices in a grill pan sprayed with Pam over medium heat. (you can also cook at medium high heat on BBQ, using Pam, also) Grill slices about 3 minutes per side, so you get those nice"grill marks. "Arrange the pineapple on a large platter or shallow serving dish. Drizzle Nutella over the pineapple. then snip the corner of the bag, and drizzle the mascarpone over the top. Sprinkle the hazelnuts over the top, and serve immediately.
Preheat oven to 175C/350&deg;F Line a baking sheet with parchment paper and brush lightly with coconut oil. Whisk all the dry ingredients in a bowl. Whisk together the wet ingredients in a separate bowl. Stir in the dry iingredients into the wet. Wrap the dough in plastic wrap and chill for 10-15 minutes in the freezer. Turn the dough onto a lightly floured surface. Press into half inch thickness. Make shapes using a cookie cutter. Transfer cookies to prepared baking sheet and bake for 8-10 minutes or until an inserted toothpick comes out clean. Leave on a cooling rack for 10 minutes.
Mix salad dressing and lemon juice, pour half of the mixture into a large resealable bag. Add fish; seal bag, turn several times to coat. Refrigerate 15 minutes. Refrigerate other halp of dressing for later. Remove fish from marinade, discard. Heat barbecue to medium heat. Cut each lemon into 4 slices, place 8 slices on barbecue grate in sets of 2. Place fish fillets over lemon slices, brush with some of the reserved dressing mixture. Cover lid. Grill fish 5 minutes; turn over, add remaining lemon slices and the asparagus to barbecue. Grill 5 minutes, brushing asparagus with dressing mixture, until tender-crisp. Remove fish, lemon slices and asparagus from girll, discard lemon slices under the fish. Serve remaining lemon slices with the gish and asparagus.
In a small amount of water, cook vegetables until almost done. Grind together the coconut, chili,and cumin seeds using just a little water to accomplish this. You should end up with a paste. Add yogurt, tumeric and salt to the spice paste and mix well. Turn heat on the vegetables to low and add the yogurt mix to the vegetables. A low heat keeps the yogurt from curdling. If it curdles, it's OK. You can still eat it. It just won't look as nice. Heat the vegetable or coconut oil in a small pan. When hot add the mustard seeds. Cook until they pop. Add mustard seeds and the oil they were cooked in as well as the curry leaves to the vegetables. Serve over rice. If you have them, toss some spicy banana chips (not sweet ones) on top.
Place chicken in the bottom of the crockpot. Combine remaining ingredients, except parsley, and place on top of chicken. Cover crockpot and cook on low for 6-8 hours or until chicken is cooked through. Serve garnished with chopped parsley.
In crock pot, combine caramels and water. Cover and cook on high for 1- 1 1/2 hours, stirring frequently. Wash and dry apples. Insert stick into stem end of each apple. Turn control on low. Dip apple into hot caramel and turn to coat entire surface. Holding apple above pot, scrape off excess caramel from bottom apple. Place on greased wax paper to cool. Once the caramel has set you may wish to roll the apples in the toppings of your choice.
Add all ingredients to a large crockpot, stirring to combine. Set crockpot to LOW and crack the lid to let the water evaporate out. Let it cook. The idea is to cook out most of the liquid so it thickens. After several hours (I left mine overnight), check it, stir it, taste it, adjust. If it is still holding liquid, cook it longer, stirring, checking, tasting, and adjusting occasionally. When it seems thickened to your preference ("spreadable" maybe), spoon it into containers for the fridge, or prepare to can and preserve...continuing to the next step --. Bring a large canner pot to a boil and add sterilized jars. Bring one jar and a 2 piece lid out of the hot water. Fill jars to 1/2" of top. With a chopstick or similar utensil, stir and move the butter around in the jar, removing air pockets and bubbles. Then, tap the bottom of the jar firmly (but don't break it for gosh sakes!) on a towel on the countertop a few times to tamp down the butter. Wipe any gunk off the rim and screw on 2-piece lid until finger tight. Place jar in water and repeat until the butter fills the last jar. Leftover butter can be put in a jar and into the fridge. Try to do these steps swiftly. Cover the canner, bring water back to a boil, and process jars for 30 minutes. Remove from water carefully, and let cool. You may hear popping as the jars cool. Leave them be! Don't shake or jostle them for 24 hours. After that, check seals- lids should be sucked down. Any jars that didn't seal can be refrigerated.
Sift flour and sugar together, set aside. Bring 1 cup water to a boil. Mix oleo, Crisco, and cocoa together. Stir in flour and sugar mixture. Blend in boiling water. Add buttermilk, soda, eggs, and vanilla. Pour mix into baking sheet and bake at 375 degrees for 30 minutes. Ice with Scottish icing.
Comine the shrimp with 1 tbl of the cornstarch in a medium bowl; toss well to coat and set aside. Combine the broth, soy sauce, black bean sauce, chili-garlic sauce and the remaining 2 tsps cornstarch in a small bowl; set aside. Heat a nonstick wok or a large, deep skillet over medium-high heat until a drop of water sizzles. Swirl in 2 tsps of the oil, then add the shrimp. Stir-fry until just opaque in the center, about 3 minutes; transfer to a plate. Swirl in the remaining 1 tsp oil, then add the ginger and onion. Stir-fry until fragrant, about 1 miunte. Add the bell peppers and asparagus; stir-fry until crisp-tender, about 2 miunutes. Add the shrimp and broth mixture. Cook, stirring constantly, until the mixture boils and thickens, about 1 minute. Serve over rice.
Fish: Place fish in a large shallow pan with a tight fitting cover. Add enough water to cover the fish by 1 1/2 inches, then remove the fish and set aside. To the water, add lemon, onion, thyme, salt and pepper, cover and bring to a full boil. Remove the pan from the heat, add the fillets and cover pan tightly. Let fish steep 3 to 10 minutes depending on the thickness of the fillets, then remove the salmon to a serving platter using a slotted spatula. Note: for thicker fillets you will need to add the salmon to the liquid and simmer until partially cooked before removing from the heat and covering. Sauce: Whisk together, mayonnaise, sour cream, chives, dill, salt and Tabasco. To assemble: Place cucumber slices around the edge of the serving platter over lapping as you go. Spoon sauce across the center of each fillet and top with a few drops of fresh lemon juice.
Stir together the cranberries, sugar, and water in a 2-qt. saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil, 5-10 minutes. Continue cooking, stirring often, until cranberries pop and mixture thickens enough to coat the back of a spoon, 3-4 minutes longer. Remove pan from heat; cool 30 minutes. Stir in the vanilla; transfer to a bowl, cover and refrigerate until ready to use. Bring to room temperature before using, or if serving as a sauce, warm in the microwave for 1-2 minutes, stirring once, until desired consistency is reached.
Combine flour, oats, brown sugar, cinnamon, and nutmeg. Stir in butter. Press 1/2 of the mixture into a greased 9" square cake pan. In small saucepan combine sugar and cornstarch. Whisk in water and rind until smooth. Bring to boil, reduce heat to med-low and cook 5 min or until thickened and clear, whisking constantly. Toss together fruit. Arrange over base. Pour sauce over top. Sprinkle with remaining flour mixture. Bake in a 350°F oven 50-60 minutes or until fruit is tender and topping is golden. Serve warm.
Preheat oven to 425 degrees F. Grease a 9-inch round metal cake pan. Prepare filling: in small bowl, combine 1/4 cup brown sugar with cinnamon; set aside. Prepare topping: In 1-quart saucepan, heat honey, remaining 1/3 cup brown sugar and 2 T butter on medium until mixture is blended and smooth, stirring occasionally. Pour topping into prepared pan, and sprinkle evenly with pecans; set aside. Prepare dough: In large bowl, combine flour, granulated sugar, baking powder, baking soda and salt. In small bowl, mix buttermilk and 5 T butter. With spoon, stir buttermilk mixture into flour mixture just until liquid is absorbed. Turn dough onto lightly floured surface, and knead 8-10 minutes or just until smooth, about 30 seconds. Pat dough into a 12-inch by 9-inch rectangle. Brush dough with 1 T butter, then sprinkle with filling. Starting at one short end, roll up dough jellyroll fashion. With seam side down, cut dough crosswise into 8 slices. Place each slice, cut side down, on pecan mixture in cake pan; brush with remaining melted butter. Bake buns 28-30 minutes or until golden. Remove pan from oven. Immediately place serving plate over top of pan and invert buns onto plate, allowing topping to run down sides. Remove baking pan. Cool buns slightly, about 10 minutes, to serve warm, or cool completely to serve later. Wrap any leftovers in foil, and store at room temperature up to 3 days.
preheat oven to 450°F. in a food processor/blender, puree the tomatillos, garlic, jalapeno, and cilantro until smooth. in a large saucepan, heat oil over high heat, add cumin and coriander, and cook about 30 seconds. add the puree to pan, bring to a boil, and cook until sauce dulls and darkens slightly (about 3 min). season with salt and pepper. in a bowl, toss the chicken with 1/2 of the puree mixture, 1/2 the jack/cheddar mix, the farmer's cheese, and the scallions toss chips with remaining puree. in a rectangular baking dish, layer chips on the bottom, then chicken, then another layer of chips. top with remaining cheese. bake until cheese on top is golden.
In large bowl with lid mix slaw mix, onion and celery seeds. Pour splenda over salad. Mix water and vinegar and pour over salad. Refrigerate overnight stirring periodically. You can also put in large zipper bag and turn instead of stirring.
Heat the oil in a pan and fry the spices for a few minutes. Add the butter, then the potatoes making sure they are completely coated in the spicy mixture. Cook for about 10 to 15 minutes, then stir in the tomatoes and the coriander.
Melt cheeses together in microwave or on stove top. Stir in all other ingredients. Serve warm.
Grease and lightly flour two 9x1 1/2 inch round baking pans or grease one 13x9x2-inch baking pan; set pan (s) aside. Stir together flour, cocoa powder, baking soda, and salt; set aide. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add eggs, 1 at a timebeating well after each. Add flour mixture and water alternately to beaten mixture, beating on low speed after each addition just until combined. Pour batter into the prepared pan (s) Bake in a 350 degree oven for 35 to 40 minutes or until a wooden toothpick comes out clean. Cool layer cakes in pans on wire racks for 10 minutes. Remove from pans. Cool thoroughly on wire racks. Or, place 13x9-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting.
In a skillet, cook beef over medium heat until no longer pink; drain. Stir in tomato sauce, onion, sugar, salt, Worcestershire sauce and garlic salt. In a mixing bowl, beat cream cheese, sour cream and milk until smooth. In a greased 13x9 baking dish, layer a fourth of the meat sauce, six noodles and a third of the cream cheese mixture. Repeat layers twice. Top with the remaining meat sauce. Cover and bake at 350°F for 40 minutes. Uncover; sprinkle with cheddar cheese. Bake 5 minutes or until cheese is melted. Let stand 15 minutes before cutting. Sprinkle with parsley if desired.
Mix oats, flour, brown sugar and salt. Add butter and mix until crumbly. Stir in pecans. Set aside 1-1/2 cup for topping. Press remaining into a greased 13x9 baking pan. In saucepan combine milk, chips and shortening; cook and stir over low heat until melted. Spread over crust in pan. Sprinkle with reserved topping. Bake at 350°F for 20-25 minutes, until edges golden are brown.
Preheat oven to 365°F. Cook quinoa. Mix in cocunut oil whole hot. Let stand to cool. Mix in ground flax, egg, cayenne, and Dijon. Portion and form into patties onto baking sheet lined with parchment paper. Cook at 365°F for 18 minutes. Enjoy!
NOTE: I GUESSED THE AMOUNTS OF WATER AND SALT AS THE ORIGINAL RECIPE GIVES NO AMOUNTS FOR BOTH, SO USE AS A GUIDELINE ONLY. :). Place the pork and onions in a 5 or 6 quart stock pot. Add enough water just to cover. Season with salt and pepper. Place on high heat and bring to a boil. Cover, reduce heat to medium-low and simmer until pork is very tender, about 1 hour. Remove pork from pot. When cool enough to handle, take the meat off the bones and cut into small pieces. Reserve for later. Add the turnips to the broth. Add more salt and pepper to taste. Bring back to a boil, then reduce heat, cover and simmer until turnips are tender, about 30 minutes. Add the reserved pork and cook another 5 minutes. Taste for seasoning. Serve immediately, or keep over very low heat. Notes (by original author): Although my mother would never do it, you could first brown the meat in a little oil to add extra flavor to the broth. Sometimes turnips are slightly more bitter, depending on the season. When that happens, we usually add a little sugar to the broth. NUTRITIONAL FACTS: Amount of fat and calories in the dish will be much less if you spoon off fat on top of broth and remove excess of fat when cutting up meat.
In a blender combine all marinating ingredients into a smooth paste. Prepare a grill with glowing charcoal and wood chips. Trim and score the fish to form deep packets on all sides. Salt and pepper the fish first and smother with the marinating paste, inserting deep into the packets. Oil the banana leaf; gently heat up the banana leaf on the grill for a brief time, for it makes the banana leaf softer and workable. Immediately place the fish on the banana leaf and wrap in by ensuring a complete closure. Secure it with bamboo picks or a twain. Place the wrapped fish on grill and smoke-grill for 20-30 minutes, turning frequently. Once cooked, unwrap the banana leaf and put the fish on the bed of rice pilaf to serve, topped with tomato achar. Garnish with a fresh squeeze of lemon wedges.
LEMON FILLING: Make the lemon filling first to allow time for it to cool. In a pan combine, sugar, cornstarch, flour and salt. Stir in cold water and cook till thickened and bubbly. Now cook for two more minutes. Put the beaten egg yolks into a bowl and mix with 1 cup of the hot sugar mixture. When well blended pour the egg yolks mixture back into the hot sugar mixture in the pan, bringing to a gentle boil. Stirring constantly, cook for two more minutes then remove from heat. Stir in butter, 1 tsp lemon peel and lemon juice, make sure to mix well. Cover with plastic wrap, cool at room temperature -- Do Not Stir again. CAKE: Preheat oven to 375 degrees. Grease and flour three 8" round baking pans. Combine flour, baking powder and salt in medium size bowl. Mix butter and shortening till creamy. Add sugar, vanilla and lemon extracts, mix until light and fluffy. Next add egg yolks, one at a time, beating for 1 minute each. Add milk and lemon juice together. set aside. Now add dry ingredients, and milk/lemon mixture alternating until well blended. Gently, fold in the egg whites. Pour 3/4 cup of batter into each prepared pan. Bake in 375 degree oven for 10 - 13 minutes, or until tested done. Cool in pan for 5 minutes. Remove from pans and cool on racks. Now wash, grease and flour pans again and repeat procedure. When finished you will have six cake layers. LEMON FROSTING: Beat cream cheese, icing sugar until fluffy. Add 1 tsp lemon peel, 1/4 tsp vanilla extract and 1/4 tsp lemon extract and beat till smooth. CAKE ASSEMBLY: To assemble the cake, place one layer on bottom of a cake platter. Pour 1/2 cup of lemon filling on top of cake. Repeat the above procedure with the remaining four cake layers and filling. Top with final layer of cake. Cover cake with plastic wrap and put in fridge for 2 hours till well chilled. Spread Lemon Frosting on sides and top of entire cake. Cover and refrigerate until ready to serve. ENJOY! ENJOY! ENJOY!
Boil cauliflower until soft, about 20 minutes. Drain water and place cauliflower in a food processor. Add margarine, skim milk, and salt and pepper. Process until the consistency of mashed potatoes.
Preheat oven to 350 degrees F. In a medium skillet, heat oil until hot. Add zucchini or squash, onion, pepper, and garlic and saute until vegetables are tender. Set aside. In a large bowl whisk together eggs, egg whites, milk, and basil. Stir in sauteed vegetables. Next, divide mixture into 4 individual quiche dishes or 4 shallow casserole dishes (4 to 4 1/2 inches in diameter). Bake for 15 to 20 minutes, or until center is set. Sprinkle each serving with mozzarella cheese and let stand 5 minutes before serving to cool slightly. Top with chopped tomato and serve.
In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until crumbles. Stir in buttermilk , mix until moistened. Turn on floured surface . Add chips and cranberries kneading into dough. Pat into greased 9 in springform pan. Cut into eight wedges,but do not separate. Bake at 400 degrees for 15-20 inutes or until golden brown. I found I had to cook a little longer. Cool 5 minutes. Remove sides and cut into 8 wedges. Yield 8 servings.
Combine the above ingredients into a food processor. Pulse until desired consistency is reached. I gave it about 4 pulses to reach a small sized chunk, perfect for scooping with chips.