HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook potatoes in large pot of boiling salted water until just tender. Drain and cool. Cut potatoes into 3/4-inch pieces. Transfer to large bowl. Cook bacon in heavy large skillet over medium heat until brown and crisp, stirring occasionally. Using slotted spoon, transfer bacon to paper towels and drain. Mix mayonnaise, mustard, chopped thyme, allspice, turmeric and cayenne pepper in medium bowl. Separate egg yolks and whites. Mash yolks in small bowl. Mince egg whites. Add bacon, mayonnaise mixture, yolks, whites, cornichons, celery, onion and hot pepper sauce to potatoes in bowl and toss to coat. Season to taste with salt and pepper. Sprinkle with parsley. (Can be prepared 1 day ahead. Cover and refrigerate.).
Preheat oven to Au Gratin package directions. Boil chicken breast about 10 minutes till just done. ( A little pink is fine, If frozen boil about 15) While chicken is boiling prepare peas accourding to package. Drain peas and set aside. (If caned just drain and set aside) Prepare au gratin potatoes according to stove top but only cook about 10 minutes. While potatoes are cooking chop chicken into bit size pieces. Mix everything together and place in a 1 1/2 to 2 quart casserole or a 9 x 9 pan. Bake about 20 minutes or untill potatoes are done.
Heat 2 tbsp of the oil in a large pan and saute the onion till translucent. Add the garlic and all peppers and saute till cooked, then add all the herbs and spices. Stir briefly, then add the passata and the TVP mince and heat through. Drain the habaneros, adding the soaking water to the chilli, then finely chop and saute in the remaining oil with the chopped chilli seeds until the aroma catches in the throat. Serve the heat-haters first then stir the saute mix into the TVP for the chillihedz. Serve with garlic bread.
In a saucepan, bring 1/2 inch of water to a boil. Add the asparagus pieces, cover the pot and let them boil for 3 minutes. Drain asparagus and rinse with cold water, drain well and set aside. In a bowl, mix flour, baking powder, salt, baking soda, pepper, dill and cayenne. Cut in butter until the mixture resembles coarse crumbs. Stir in yogurt until moistened. Stir in cheese and asparagus. Turn onto a floured surface and knead 10 times. Transfer to a baking sheet covered with cooking spray. Pat into a 9-in circle, cut into 8 wedges (not all the way). Bake at 425°F for 18-20 minutes. Cool on a wire rack.
Peel potatoes, cut into large chunks and place in a pot of boiling water. (Cook potatoes until they can be mashed with a spoon). Meanwhile brown the onion and the garlic in a small amount of butter. Strain the potatoes and place back into pot. (Leave the burner on a low heat). Add the browned onions and garlic. Add the sour cream, milk, butter, garlic salt, garlic powder and salt. Mash all together. Mash the potatoes until desired"thickness. "NOTE***Please feel free to use more or less of any of the ingredients to attain desired taste. NOTE***Using more milk will result in"creamier" mashed potatoes and less milk will result in"chunkier" mashed potatoes.
Cover turkey carass with with the 12 cups of water and add the bay leaf. Bring to boil, then cook on low for 1 to 2 hours. Let cool, remove carass & bay leaf & skim the fat. Bring broth to boil and add barley, salt, pepper, poulty seasoning. Once barley has been started, cook rice in a separate pot. After barley has cooked for about 40 minutes, add turkey & all remaining veggies. Cook an additional 20 minutes. Stir in cooked rice. Serves a crowd & is even better the second day. Freezes great as well.
Combine flour and salt and pepper to taste. Mix well. Dredge meat in flour on both sides. In a skillet, heat half the butter and half the olive oil together over medium-high heat. Add onion and garlic and saute. Add remaining oil and butter then add meat, cooking on both sides till browned. Stir in broth, scraping up any browned bits from the pan. Turn the heat down to a simmer, add thyme and Worcestershire sauce and ook for 15 minutes more, stirring occasionally. Add peas, salt, and pepper to taste. Serve over egg noodles. If preparing for the freezer: Remove meat after step 2. Freeze. Complete step 3. Freeze. To reheat:. Thaw. Place all ingredients in an oven safe pan. Heat at 350 until warm. Serve over egg noodles.
1.Toss cooked quinoa, chopped radicchio, cooked chicken, cubed feta cheese, chopped red onion, pine nuts and parsley together until all ingredients are well distributed. 2.Dress the salad with olive oil and red wine vinegar.
Set oven to 375F or Gas Mark 5. Mix all the dry ingredients together. Mix the eggs with the milk, and then combine with the dry ingredients. Pour into a greased tin approx 8 inches long x 6 1/2 inches wide x 2 inches deep. Bake for 1 hour.
Cream the following ingredients together:. Crisco, butter or margarine, sugar, vanilla and eggs. After creaming above, add: flour, baking powder and salt. Save 1 1/2 cups batter and spread the remaining in a greased cookie sheet. Spread cherry pie filling over batter and drop remaining batter on top of cherries. Bake at 350 for 30-35 minutes. Take it out of oven and drizzle glaze over top.
Cook macaroni according to package directions. Brown ground beef in a large skillet; drain fat. Add onions and garlic and cook until onion is soft. Add green pepper and tomatoes, chili powder and Worcestershire sauce. Cover and simmer on low about 20 minutes. Stir in macaroni. Salt and pepper to taste.
Mix together flour and salt. Add the beer. Using a whisk, mix well and then add water and mix until smooth. Add the egg yolk and mix well. Add the beaten egg white and mix well. Place into refrigerator for at least 2 hours. Mix the Worcestershire sauce and hot sauce together and add chicken strips. Allow chicken to marinate for at least 10 minutes. Roll chicken in your batter. Deep fry until golden brown, then drain on a paper towel. Serve with your favorite dipping sauce.
Heat oil in a large frying pan over a high heat. Add mushrooms and cook, stirring often, for 5 minutes, or until slightly softened. Add stock and bring to the boil. reduce heat to medium and simmer uncovered for 10 minutes. Meanwhile cook the pasta according t packet directions. Stir green shallots and thyme into sauce or until the shallots are tender. Remove from heat and stir in sour cream. Drain pasta and return to saucepan. Add mushroom sauce and toss gently until well combined.
Core and cut tomatoes vertically into 1/4 inches' thick slices. If not pre-sliced, cut fresh mozzarella into 18 equal slices. Assemble (using the largest diameter slices first), place one slice of tomatoes on each plate followed by a slice of mozzarella and a basil leaf. Repeat, by adding another slice of tomatoes, a basil leaf and another slice of cheese, basil and tomatoes, etc. Spoon a light coating of olive oil and very lightly salt. Finish with healthy drizzle of balsamic glaze. Important, use fresh mozzarella in brine sold either at the deli counter or in vacuum sealed packages. Fresh mozzarella is not the same as "Buffalo Mozzarella". True Italian Buffalo Mozzarella is traditionally made from buffalo milk. It is sold as "Mozzarella di Bufala Campana" and is certified and protected. It is also welcomed in this salad.
Bread pudding: Preheat oven to 325 degrees F. Butter a 9"X12"X2" baking pan including the sides. Line bottom of pan with parchment paper. Combine cream, sugar, milk in saucepan over medium heat. Stir until hot. Add chocolate morsels and stir until chocolate is melted. Set aside so it can cool slightly. Whisk eggs, egg yolks, and vanilla. Gradually pour the cream mixture into the egg mixture and whisk until smooth. Be careful that the cream mixture isn't too hot or the eggs will curdle. Tempering the eggs is very useful in this step. Lay about half of the bread slices in the baking pan and pour about half of the cream mixture, allowing it to soak up the liquid. Next, layer the remaining bread slices on top and pour more mixture over it. You might need to press down the bread on top to let it soak up some of that liquid. Be careful that you don't layer too much, since it does rise quite a bit in the oven. I usually stop layering once it hits right at the top of the pan. Cover the pan with foil and bake for 1 hour. While it's baking, this is a good time to get started on those sauces! After that 1st hour, remove the foil and bake uncovered until it's no longer liquid in the center and the top should be golden brown. Raspberry Sauce: Combine water, sugar, and orange zest in a sauce pan over medium heat. Stir until syrupy. Add raspberries and cook on low heat stirring occasionally until the fruit falls apart. Strain out the seeds. White Chocolate Sauce: Heat heavy cream in saucepan over medium heat until hot. Stir in white chocolate morsels until melted. Set aside to cool slightly. Prepping the Bread Pudding: By individual slices, place a slice(s) on a cookie sheet and brush each piece with the melted sweet cream butter, including the sides (don't worry about the bottom of the slice). Bake in oven for about 12-15 minutes. This will create a crisp "seared" outside which is very delicious. Once the bread pudding is ready, by individual slices, place on a serving plate and drizzle with the white chocolate sauce and droplets of raspberry sauce. Enjoy!
Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add eggs; cook, stirring gently, until set, 2 to 3 minutes. Remove to a plate. Wipe out the pan and heat the remaining 2 teaspoons oil over medium heat. Add ginger and garlic and cook, stirring, until softened and fragrant, 1 minute. Add shredded vegetables, bean sprouts, half the sliced scallions, soy sauce and vinegar. Stir to combine. Cover and cook, stirring once or twice, until the vegetables are just tender, about 3 minutes. Add the reserved eggs and hoisin; cook, uncovered, stirring and breaking up the scrambled eggs, until heated through, 1 to 2 minutes. Stir in the remaining scallions and remove from the heat.
Preheat oven to 375 degrees. Sift dry ingredients into 8" square or 9" round baking pan. Mix liquids (except vinegar) and whisk into dry. When batter is smooth, add vinegar and stir quickly, until it is evenly distributed. Put it in the oven, don't let it stand around (that has something to do with the vinegar) Bake for 25-30 minutes or longer until done. This cake is great served with soya cream or vegan ice cream.
Place crisco, eagle brand milk and vanilla inches. a mixing bowl. Beat on medium/high speed. Until light and fluffy. Enough to frost a 9x13" cake.
Line tray with parchment paper or wax paper. Wash apples; dry thoroughly and insert wooden stick into stem end of each apple; place on prepared tray. Place chocolate chips, 2/3 cup peanut butter chips and 1/4 cup shortening in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 30 seconds at a time, stirring after each heating, just until chips are melted when stirred. Dip bottom three-fourths of each apple into mixture. Twirl and gently shake to remove excess; return to prepared tray. Place remaining 1 cup peanut butter chips and remaining 2 tablespoons shortening in small microwave-safe bowl. Microwave at MEDIUM 30 seconds; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Spoon over top section of each apple, allowing to drip down sides. Refrigerate until ready to serve.
Preheat oven to 400°F Spray muffin cups with cooking spray, or use paper liners. Rinse quinoa. Combine quinoa with 1 cup water in a medium saucepan; bring to a boil. Cover and reduce heat; simmer for 20 minutes or until liquid is absorbed. Remove from heat and fluff with a fork; set aside. While quinoa cooks, combine Bisquick, pecans, sugar, ginger, and salt in a bowl. Combine milk, molasses, and egg in a separate bowl; mix well. Add milk mixture, quinoa, and apricots to dry mixture; stir just until moistened. Divide batter among 20 muffins cups, filling each 1/2 full. Bake for 12 minutes. Remove immediately from pans and cool on wire racks.
For Dough: Place flour in a bowl and make a well. Crack eggs in a separate bowl and lightly whisk. Add eggs, oil, and half the water and mix together to make a dough. Add more water as needed. The dough should not be sticky (similar to pasta dough). Knead dough on a floured surface for about 10 minutes. Cover and set dough aside to rest for 1/2 hour. For filling: Mix the rest of the ingredients in a bowl to combine. Do not overwork the meat. Cover filling and put in the refrigerator for 1/2 hour for flavors to blend. To assemble: Roll out dough into sheets, as thin as you can but won't break. I use a pasta roller, it makes it so much easier. Use a large round cookie cutter (about the size of a tuna can or a little larger) to cut out the rounds. Fill 1 round with 1 tablespoon of the meat mixture and dampen the edges of the round with water and then seal. Do the rest of the rounds. To cook: Steam the dumplings for 12 minutes. You can serve them as is or you can then: Stir-fry them in a little peanut oil just until they get a little crispy. Serve them with your favorite dipping sauces. Enjoy. If you're not going to eat them right away, after you steam them let them cool off and place them in a zip top bag and refrigerate for up to 3 days.
Spread bread slices out on a cutting board and leave out for a few hours to stale a bit. Preheat oven to 350 degrees. In a small bowl, combine the sugar, cinnamon, nutmeg and salt, set aside. Spread butter evenly over the six slices of bread (one side only-not both!), and cut the slices in to fourths. Spray a round 8 or 9 inch baking dish with non-stick cooking spray. Arrange the cut bread slices around in the pan to make somewhat of a spiral pattern , keeping the buttered side up and the cut edges facing the same direction. Sprinkle the raisins evenly over the top, followed by the cinnamon/sugar mixture. Whisk the eggs and milk together in a bowl and pour over the bread. Allow to sit for 15 minutes so that the bread can absorb the liquid. Bake for about 30 minutes, or until the top is golden brown. Serve warm. If desired, sprinkle some powdered sugar for garnish. In Ireland, they like to pour a bit of cream on top.
Soak all of the grains for 30 minutes in enough water to cover them. Drain excess water off before using. Run the soaked garbanzo beans through the grater on your food processor. Remove to separate bowl. Saute onions until lightly browned and soft. Chop everything else in the food processor with the regular blade until pretty fine. Add spices, salt, flour, baking powder and pulse to mix. Dump ground garbanzo beans in and pulse until combined. You want this mixture fine, but not a mush. Stir in the finely shredded cheese and either form into patties or roll out between two pieces of wax paper. Cut rounds with a round cookie cutter (3- 3.5" diameter). Heat a (high sided) fry pan with 1/2 " of oil and gently slide 3-4 garden burgers in at a time. Brown quickly on both sides and drain on paper towels. Eat . . . or cool and freeze. Makes one dozen 2.5 oz garden burgers.
In large mixing bowl, combine 2 cups flour, sugar, yeast and salt. Add warm milk and shortening, beat until smooth. Stir in enough remaining flour to form a soft dought (dough will be sticky). Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour. For molasses dough, in a large mixing bowl combine all-purpose flour, sugar, yeast and salt. Add the warm milk, molasses and shortening; beat until smooth. Stir in enough whole wheat flour to form a soft dough (dough will be sticky). Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down doughs, divide each dough in half. On a lightly floured surface, roll one portion of each dough into a 12 inch x 8 inch rectangle. Place the rectangle of molasses dough on the rectangle of plan dough. Roll up jelly-roll style, starting with a short side; pinch seam to seal and tuck ends under. Place seam side down in an 8 inch x 4 inch x 2 inch loaf pan coated with cooking spray. repeat with remaining dough. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375°F for 35-40 minutes or until browned. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Preheat oven to 350 degrees. Butter a 9-inch square pan. Melt butter and chocolate together over low heat, stirring constantly. Remove from heat. Add sugar and marmalade. Beat until blended. Add eggs and vanilla; mix. Add flour, nuts and salt. Stir to blend. Spread in pan. Bake 25 minutes or until edges begin to pull away from sides of pan. Cool slightly on wire rack.
In a large slow cooker, combine everything up to the chicken. Then layer the chicken on top. Lastly pour the stock over all of it, and let cook on low for 8 to 10 hours. When the chicken is cooked and the potatoes are soft, remove the chicken bones and fat. Then, remove about a third of the vegetables and some of the broth and blend them until smooth. Return the blended mixture to the chowder, and stir well. This should act as a thickener of sorts. Now add the cubed zucchini and continue to cook for about twenty minutes until the zucchini is soft. Stir in the sour cream and serve.
Grease a 13 x 9-inch baking dish. Set oven to 350 degrees F. In a shallow dish mix together the cornflake crumbs with Parmesan cheese, garlic powder (if using) black pepper and dry ranch dressing mix. Place the melted butter in a shallow dish. Coat the chicken breast or strips into the melted butter, then roll into the cornflake mixture. Place in prepared baking dish. Bake uncovered for about 30 minutes or until the chicken is cooked through (strips or tenders or chicken strips might take less time).
Combine in a warm mug and stir. Top with whipped cream. Dust with cinnamon and sprinkle with chopped walnuts.
In a large frying pan melt the butter over moderate heat. When the foam subsides, add the onions and carrots and cook stirring occasionally, for 5 to 7 minutes, or until the onions are soft and translucent, but not brown. Using a slotted spoon, transfer the vegetables to a large flameproof casserole. Set aside. Add the bacon and mushrooms to the pan and cook, stirring frequently, for 5 minutes, or until the bacon is crisp and has rendered most of its fat. With a slotted spoon, transfer the bacon mixture to the casserole. Place the partridges in the pan and cook, turning them occasionally, for 6 to 8 minutes, or until they are lightly and evenly browned. Remove the pan from the heat and transfer the partridges to the casserole. Add the salt, pepper and bouquet garni. Pour the beef stock and red wine over the partridges. Place the casserole over high heat and bring the liquid to the boil. Reduce the heat to low, cover the casserole and cook, stirring occasionally, for 1 hour, or until the partridges are tender when pierced with the point of a sharp knife. Remove the casserole from the heat. Using tongs or two large spoons, remove the partridges from the casserole. Cut each partridge into 4 pieces, and keep warm. Strain the cooking liquid and set the vegetables aside to keep warm. Remove and discard the bouquet garni. Return the strained cooking liquid to the casserole. Return the casserole to high heat and boil, stirring occasionally, for 5 to 7 minutes, or until the cooking liquid has reduced by about one-third. Reduce the heat to low. Gradually stir in the BEURRE MANIE*, a small knob at a time and continue cooking, whisking constantly, for 2 to 3 minutes, or until the sauce is smooth and has thickened. (*BEURREMANIE, is kneaded butter and is used to thicken stews and sauces. It is added in small knobs to the boiling liquid, which is then whisked until the butter melts and the sauce thickens.)*TO MAKE BEURRE MANIE: Mix together equal amounts of softened butter and flour (soften the butter with a fork to incorporate the flour) Replace the partridges and vegetables in the casserole and stir in the chopped parsley. Cook for a further 2 to 3 minutes or until the pot roast is piping hot. Remove the casserole from the heat and serve immediately.
Cut the tops off 4 tomatoes and trim a thin slice off the bottoms so that they will sit upright easily. Hollow out the tomatoes with a spoon. Season tomatoes with salt and pepper. Seed and chop remaining tomato. In a bowl, combine chopped tomato, pimentos, onions, zucchini, jalapeno, lemon juice, oregano and cilantro. Sprinkle bread crumbs evenly over the bowl. Add extra-virgin olive oil in a slow stream. Toss mixture to combine and season to taste with salt and pepper. Fill the empty tomatoes and serve.
Cut the pot roast into 4 pieces and place inside a large crockpot. Dissolve the beef boullion granules in the 4 cups of water and then pour over the meat. Add the onions and garlic. Set the crockpot on low, cover it and let it cook for 6-8 hours. After the meat is cooked and falling apart, place it on a large platter and shred it using 2 two forks. Discard any visible fat. Mix the corn, potatoes, Worcestershire sauce and meat together into a hash. Place the hash in a large skillet, add 1 1/4 cups of the beef broth and cook on medium-high until the broth is fully absorbed (about 20 minutes). Season with salt, pepper and enjoy.
In 8 quart dutch oven or heavy stockpot, cook bacon over moderate heat, stirring until crisp. Transfer bacon to large bowl, reserving fat in pan. Brown chuck in bacon drippings in small batches over high heat and transfer to bowl as browned. Reduce heat to medium, add vegetable oil, onions and garlic. Cook, stirring occassionally, until golden. Add paprika, caraway seeds and flour stirring for 2 minutes. Mix vinegar and tomato paste first, then whisk into spice mixture for one minute. (mixture will be very thick) Stir in broth, water, seasonings, bell peppers, bacon and chuck and bring to a boil. Simmer soup covered, stirring occasionally. for about 3 hours or until beef is very tender. Add cubed potatoes and simmer covered for additional 20 minutes. Make Spaetzle: Mix 2 eggs, 1 1/2 cup flour and enough water to make a thickish paste. Add salt, pepper and onion powder to taste. Put mixture on a cutting board and slide dough off with a knife, slicing it into thin rough edged noodle shapes, into boiling soup. Cook noodles for approx 10 minutes in broth before serving. Serve garnished with sour cream and crusty bread on the side! DELICIOUS!
Mix all together and pour over your steaks. Marinate covered in the fridge for minimum of 4 hours or overnight. Broil or cook on the grill. I use this all the time for venison steaks and chops and sometimes for beef but we dont eat that as often.