HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat to oven 375 degrees F. Get two pans going: a large skillet for the meat and a medium saucepan for the potatoes. Heat 1 tablespoon oil in the skillet and brown meat. While the meat is cooking, cover the peeled and diced potatoes with cold water and boil. After about five minutes, remove meat from pan, leaving any remaining oil in the skillet. Add 1 tablespoon oil and cook garlic, carrots, celery, onion and green pepper until slightly brown. Stir in flour and tomato paste. (This mixture will coat the veggies.) Cook the veggies for another minute, stirring constantly. Pour in the broth, chili flakes and boil, stirring constantly. Add the venison back into the skillet and season with salt and pepper. Stir in the mushrooms and cook for another 5 minutes, stirring often. The mixture will be thick! Put the meat mixture into a pie plate. Drain the potatoes and return to the stove, heating over low heat to dry potatoes a bit. (This will only take a minute.) Mash the potatoes with the half-and-half and garlic powder. Spoon the potatoes over the meat mixture and bake in the preheated oven for 25 minutes or until potatoes are lightly brown and veggies are as soft as you'd like.
Cream together butter and sugar. Add eggs and crushed bananas. Combine well. Sift together flour, soda and salt. Add to creamed mixture. Add vanilla. Pour into greased and floured loaf pan. Bake at 350 F, 60 minutes. Keeps well, refrigerated. Yield 1 Loaf. My notes: I made muffins, so changed title to include that. VERY moist and flavorful. Sticky. Big hit. We added pecans. In other bakings, I've added walnuts. Both are fantastic. Bake muffins 16-19 minutes. Additional notes: I've made this using frozen and thawed bananas and it was perfect.
Put chicken, onion, wine, chicken broth, garlic, white pepper, oregano, 2 teaspoons of salt and the juice from 1-1/2 limes,(bottled lime juice works nicely, also) and enough water to cover chicken. Simmer until meat falls off the bone (about 45 minutes)(I just use my pressure cooker for 35 minutes after it starts to release it's pressure.). Remove chicken from pot, into bowl, with a slotted spoon and allow to cool until you can handle it easily. Remove bones from the chicken. Discard bones;reserve meat. This can even be done the night before. Save the stock, it makes into a wonderful chicken soup,later. In a small bowl stir sour cream,the half and half, 1/2 teaspoon salt, a good pinch of cayenne pepper, remaining lime juice and rind together. Lightly grease microwave proof casserole dish that is big enough to lay an 8 inch corn tortilla in it flat. Soften the corn tortilla's in the microwave for a few minutes, layered between a clean damp kitchen towel. To Assemble the Enchiladas: Place a corn tortilla in the bottom of the prepared casserole dish. Layer with chicken meat and top with the lime/sour cream mixture. Sprinkle with cheese, repeat these layers until the ingredients are gone. The top layer shall be the lime/sour cream mixture and more cheddar cheese. Put in microwave for about 6 minutes or until it is bubbling nicely and cheese is melted.
Mix the chicken with salt, ginger, garlic paste, turmeric powder, chillie powder. Cover and keep in the fridge. Measure 3 C basmati rice. Wash and soak in 1 C lukewarm water. Heat the olive oil in a big pan.Add the sliced onions and fry until dark golden brown. This will take at least 10 minutes. Add cinnamon, cloves and cashewnuts. Fry for 2-3 minutes. Meanwhile mix the ginger and garlic paste with ground cardamom. Add this to the pan and fry well. Add the bay leaves if using. Add the mint and coriander leaves and fry for a few minutes. Add the chillie and coriander powders and fry well. Add the tomatoes and cook until the oil rises to the top. Add the chicken pieces and fry for 5 minutes, then cover and cook for 7-8 minutes. Stir well and add the salt. Add 3 1/2 C water (double the amount of rice minus 1C yoghurt, 1C in the rice already,1/2 C from the chicken). Bring to the boil. Pour the yoghurt in while mixing well. Add the rice and cook on low heat until the water is at the level of the rice. Cover tightly with foil and put into an oven at 170* for 15 minutes. Turn off and do not touch until serving- upto 5 hours later.
note: As a substitute for each cup of self-rising flour, place 1 1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add enough all-purpose flour to equal 1 cup. In a large bowl, combine flour and baking soda. Combine remaining ingredients; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 425 degrees for 16 to 18 minutes or until muffins test done. Sprinkle with shredded cheese while still hot if desired.
Preheat oven to 350°F. Combine all ingredients and pour into greased square baking pan. Bake for 30-35 minutes, or until a tester comes out clean when inserted in center. Serve with salsa if desired.
Preheat oven to 400 degrees. Food Process the following until finely ground: sea salt, rosemary, garlic and sage. Place prepared beets on baking pan covered with foil and drizzle with olive oil. Sprinkle beets with salt-herb mixture. Roast in oven for 60 minutes or until beets are fork tender. Remove from oven and drizzle with balsamic vinegar. Serve warm or cold.
Boil potatoes in water to cover by 1 inch until tender. About 20 minutes. Heat half-and-half, butter, garlic, mustard, and salt over medium low heat until smooth. About 5 minutes. Remove from heat and keep warm. Drain potatoes and transfer to mixing bowl. Mix using an electric mixer on medium-low and slowly add half-and-half mixture until potatoes are smooth and creamy, about 2 minutes. Add eggs 1 at a time until mixed well, about another minute. Fold in chives. Transfer to greased 2-quart baking dish. Make a nice little design in the top of the potatoes with a fork. The dish may be covered and refrigerated for up to 24 hours - If so,let it sit at room temp for an hour before continuing. Bake at 375 degrees until potatoes begin to brown. Cool 10 minutes and serve.
Cake:. Mix 8 eggs and pinch of salt and beat for 5 minutes. Melt 3 cups of chocolate chips and 1 cup of butter on medium heat. Cool slightly. Fold chocolate mixture into egg mixture. Pour into greased and floured 9 inch spring form pan. Bake 325 for 40 minutes or until set. Cool. Wrap cake and pan in plastic wrap, refrigerate overnight. Dip pan in hot water for a few seconds to remove, Invert in serving tray. Frosting:. Melt 1 cup chocolate chips, 1/2 cup heavy cream. (Heat the cream and pour over the chips) stir until chips are melted. Spread over cake.
Build over some ice cubes in a highball glass. Fill up with Sprite. Garnish with a slice of lemon.
CRUST: Mix together crust ingredients and place in bottom of springform pan. Bake in oven 8-10 minutes at 350 degrees (Edges will brown lightly). Allow to cool slightly. CHEESECAKE FILLING: In large bowl, combine cream cheese, sugar, sour cream and cornstarch. Beat with an electric mixer until smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in orange juice concentrate, peach schnapps, lemon juice and vanilla. Pour the cream cheese mixture over the crust. Bake at 350 degrees for 15 minutes. Lower the temperature to 200 degrees and bake for 1 hour and 10 minutes or until the center no longer looks wet and shiny. Note: If center still looks wet, bake longer in 10 minute increments - usually 20 minutes longer will work). Remove the cake from the oven and run a knife around the inside edge of the pan. Chill, uncovered, overnight. ORANGE MARMALADE GLAZE: In small saucepan stir together all the glaze ingredients. Cook until thickened and bubbly. Cook and stir 2 minutes more. Carefully pour over chilled cheesecake (Note: Cheesecake must completely cooled before putting on glaze or it will sink to the bottom). Chill until serving time.
Combine lemon juice, oil, garlic, oregano and cayenne; mix wll. Pour over chicken and turn to coat both sides. Let stand at room temperature for 20 minutes or cover and refrigerate up to 6 hours. On greased grill, cook chicken over hot coals for 4 to 5 minutes on each or until meat is no longer pink inside.
Pre-heat oven to 350 degrees Combine all ingredients except pecans using a mixer Fold in chopped pecans. Pour mini muffin pan about 2/3 full Sprinkle with more chopped pecans on top Bake for 12-15 minutes.
Place chicken into slow cooker. Combine all other ingredients, except flour, mix well and pour over chicken. Cover and cook on LOW and cook 4-6 hours, or until chicken is tender. Remove 1 cup of sauce from the pot and combine with flour, mixing well. Return sauce to pot. Turn pot on HIGH, and cook additional half hour.
In a large bowl, add the rhubarb and sugar; stir to coat evenly. Cover the bowl, and place it in the refrigerator overnight. The next morning, place the rhubarb mixture in a large kettle, and bring the mixture to a boil over medium heat. Lower the heat just abit, and gently boil for 15 minutes (stirring constantly). Add the (undrained) crushed pineapple, the chopped maraschino cherries; cook for an additional 5 minutes. Turn off stove, then add the dry gelatin powder to the kettle; mix well. Transfer the jam to the sterilized glass jars, and cover with the lids. Cool the jam to room temperature, before storing it in the refrigerator or freezer.
Generousley spray a large non stick frypan or wok. Heat frypan to medium high, reduce heat and add thinly sliced carrots, green onion, corn and sweet peppers; sprinkle salt and red pepper flakes over; saute veggies until tender crisp, about 5 minutes. Add garlic; saute another minute. Wash and drain, spinach, add to the veggies in the frypan, toss to mix thouroughly. Saute a further 5 minutes, tossing to mix until the spinach is well wilted. Serve Hot.
Peel the prawns, leaving the last part of the tail intact, and de-vein. Put the prawns in a shallow dish and toss with the chili, garlic, spring onions, ginger, lemon juice and parsley. Cover and chill for 30 minutes. Heat the oil in a large non-stick frying pan or wok. Add the prawns and marinade and stir-fry gently for 2-3 minutes until the prawns are pink and cooked through. Serve with a small dish of sweet chili dipping sauce.
Put bacon in a soup pot and heat over low heat. Add the onion, celery, thyme, and bay leaf. Cook until veggies are soft (10 mins). Add clam juice. Dice potatoes and add to the soup pot. Simmer until potatoes are just tender (10 mins). Add milk, peppers, salmon, dill, and cook until salmon is just cooked through (8 mins). Remove bay leaf. Adjust seasonings. Serve with cooked rice and a crusty bread.
Heat 10" nonstick skillet over medium high heat until hot. Add crumbled sausage and cook until browned. Remove to bowl with slotted spoon. Reduce heat to medium. Add rice to drippings in skillet& cook 2 minutes, stirring occasionally. Add broth and water; heat to boiling. Reduce heat to low; cover skillet and simmer for 15 minutes or until liquid is almost absorbed. Crush tomatoes and add to skillet with sausage. Cook until most of liquid is gone. Add shrimp and bring back to boil, then reduce heat to medium. Cover and cook for 4 minutes. Stir in peas; cover and cook until shrimp turn opaque and peas are heated through.
Combine olive oil and garlic. Cut bread diagonally into 1/2 inch slices. Brush each slice with oil. Place on a cookie sheet; broil or grill until golden, approximately 5 minutes. Top each slice with tomato, onion, avocado and cheese. Return to broiler for 5 to 10 minutes until avocados begin to blister and brown.
Remove the sausage from the casings. Cook the sausage, ground chuck, 1/2 cup green onions, and garlic in 3-4 tbsp olive oil in a large skillet until the meat is browned, stirring to crumble the meat; drain. Add the tomato sauce, tomato paste, 1/4 tsp oregano, dash of basil, salt and pepper; stir well. Bring to a boil; cover, reduce heat, and simmer for 30 minutes, stirring frequently. Cover and chill for 8 hours. Combine the Monterey Jack cheese, ricotta cheese, cottage cheese, 1/2 cup minced green onions, parsley, beaten egg, basil, and oregano in a medium bowl; stir well, and set aside. Cook the bacon until crisp; crumble the bacon. Combine the bacon, spinach, Parmesan cheese, breadcrumbs, egg yolk, and if desired, 2 tbsp olive oil. Spoon half of the reserved meat sauce in a lightly greased 13 x 9 x 2 inch baking dish. Layer half of the reserved ricotta cheese mixture over the meat sauce; top with half of the spinach mixture. Arrange the noodles evenly over the spinach mixture. Repeat layers with half of the meat sauce, ricotta cheese mixture, and spinach mixture. Sprinkle the remaining 1 cup of Monterey Jack cheese evenly over the lasagna mixture; top evenly with Swiss cheese slices. Bake at 350 degrees for 40 to 45 minutes or until the cheese melts and the mixture is hot and bubbly.
Rub the rim of a chilled glass with a lime peel. Salt-frost it by dipping in coarse salt. Half fill a large jug with ice. Pour in juices, Triple Sec and Tequila. Stir very well. Pour into prepared glass. Garnish with a Lime wedge. Party Hearty!
Coat baking pan with cookings spray. combine crab, sour cream, bread crumbs, and red peppers. spoon into peppers. top with parmesan. bake for 375 foil covered pan for 20 minute. uncover and bake for additional 15 minute.
Cook ham and onions with sauce and pepper in microwave on high, stirring occasionally until onions are wilted. Sift flour into a mixing bowl and make a well in the center. Whisk egg, milk, oil and salt together and pour into flour. Mix gently until partially combined. Add in ham mixture and the rest of the ingredients. Fold through until smooth. Spoon into muffin tray and bake in 350 degree oven for approximately 30-45 minutes or until tops brown and skewer comes out clean. Serve with cream cheese and dashes of black pepper; or however you wish! (Will make 6 large muffins).
Marinade:. In a large bowl, combine all ingredients and stir to combine. Add the chicken and toss to coat. Refrigerate 30 minutes. Curry:. In a wok or skillet, heat the oil over medium heat and fry onion and curry leaves until onion is soft (about 5 minutes). Reduce the heat and add the chicken and marinade and fry for 2 minutes. Add the potato, cover and simmer until potato and chicken are tender (about 15 minutes). remove from the heat and stir through the chilies. Serve over rice or with naan.
Bring a large pot of slightly salted water to boil. Add the pasta once it is boiling and cook until the pasta is just under al dente (slightly resistant still). Preheat the over to 350 degrees. Shred all the cheeses and set aside. Begin to cook the sausage by heating a small skillet to medium heat & removing the meat from the casing. Use a wooden spoon to break apart the sausage for even cooking. In a medium saucepan, melt the butter over medium heat then add the onion. Saute until translucent and very fragrant about 5 minutes. Add the garlic and cook an additional minute. Mix in the flour, let it cook for about 30 seconds. Add the chicken stock & milk, continuously whisking. SLOWLY add the 3 cheeses to the mixture about a small handful at a time. Add the next bit once the previous is completely melted and creamy within the liquid. When all the cheese is added reduce the heat to low and stir in the nutmeg, salt and pepper. In a baking dish, combine the cooked pasta, sausage, and cheese sauce. Bake in the oven for about 10 minutes. Remove and garnish with chopped parsley.
Place roast on rack of a roasting pan; insert meat thermometer. Combine oil, lemon juice, mustard, nutmeg, and garlic, brush over roast, reserving remaining mixture. Bake at 325F for 2 hours. Remove from oven and remove veal from roasting pan, remove rack, drain fat, and place veal directly in pan. Place vegetables around veal. Pour remaining oil mixture and chicken broth over veal. Bake an additional 30 minutes or until thermometer measures 170°F. Arrange meat on aplatter, and spoon vegetables around meat. Serve with pan drippings.
heat oven to 350. place bread cubes an rasins in butter 9 in bakkingpan. mix toger eggs, condensed milk, water, butter, orange rinds, vanilla, cinnamon and salt. pour over bread evenly, bake 40 minutes. put orange sauce in saucepan. combine orange juice, sugar and corn starch. over medium heat cook and stir until thickened and bubbly. serve with warm bread pudding.
Preheat barbecue to hight heat and lightly oil grill. Pat shrimp dry using a paper towel. Finely grate lime, measure 1 teaspoons zest; stir into melted butter. Halve the lime and squeeze 1 tablespoons juice into buter mixture along with honey, hot sauce and garlic. Divide mixture in half. Toss shrimp with half the butter mixture and pepper. Grill until shrimp are firm and opaque, about 2 minutes per side. Brush with remaining butter mixture before serving.
Place chicken in slow cooker and sprinkle with taco seasoning. Pour salsa and soup over chicken. Cook on low 6-8 hours. Remove from heat and stir in sour cream. Serve over rice.
Heat oil in a large saucepan. Brown onion and then and ginger and garlic. Add curry paste, and mix well. It might be a bit globular, but don't worry - it will mix in nicely once you add the liquid next. Add coconut milk and mix well. You can add about 1/3cup water if it is too thick. Add carrot and potatoes and bring to a boil. Leave the pot uncovered so that the water previously added will evaporate and you will get a nice thick gravy. When the carrots and potato are just about cooked, add shrimp, bell pepper, fish sauce, sugar, chili peppers and curry powder. Simmer for 5 minutes until shrimp turn pink. Do not overcook at this stage as shrimp will turn rubbery. Top with chopped spring onions just before serving. (Note: Taste the curry and adjust seasonings as necessary at this time. Depending on the brand of curry powder you use, you may need to adjust the amount of sugar. I have found some bitter notes in certain brands, and increasing the sugar adjusts that. You can also add some red pepper flakes if you need more heat, or even at more of the yellow curry paste at the last step).
Mix sugar, water, and cinnamon stick together. Add fruit, wine, and club soda to sugar mixture, and remove cinnamon stick. Add ice before serving.
In a large saucepan, cook fettuccine to desired texture according to package. Drain and return to saucepan. Meanwhile, in a small saucepan, melt 1 tsp butter over medium head. Add garlic and cook until garlic begins to brown. In a small bowl, combine herbs, 1 tbs butter, salt, pepper, and garlic and mix well. Add to fettuccine and toss to coat.
In a small bowl, mix ketchup and hoisin sauce. Set aside. Sprinkle salt and pepper on chicken legs and put on a baking sheet that has foil paper on it. Cook in a preheated oven of 400 F for 20 minutes. Brush with the sauce of ketchup and keep cooking 20 minutes or until golden and the juice that comes out is clear. Meanwhile, in a skillet, cook bacon at medium low heat for about 5 minutes or until crispy. Remove bacon from skillet and drained on paper towell. Without degreasing the skillet, add carrots and cook, while stirring, for 5 minutes. Add sugar snap peas and asparagus and keep cooking while stirring for 3 to 4 minutes or until veggies are tender. Remove the skillet from the heat. Crumble the bacon in the skillet, add mint and stir delicately. Serve the veggies with the chicken.
Preheat oven to 375°F. Beat oil and butter until blended. Add powdered sugar and 1 cup sugar; beat well. Beat in eggs and vanilla. Sift flour, soda, cream of tartar and salt together. Stir into sugar mixture. Mix well. Chill at least 2 hours. Roll into 1-inch balls; roll balls in sugar. Place cookies on ungreased cookie sheet and flatten with bottom of glass dipped in sugar. The cookies should be flattened to 2-inch rounds; don't flatten too thin. Bake for 10-14 minutes or until brown around the edges.
Soak the mushrooms in warm water for 20 minutes, drain, and set aside. Blanch the spinach briefly in boiling water, drain, and set aside. Mix the rice wine, ginger, 1/8 tsp of the salt, and the soy sauce into a marinade. Slice the chicken, fish, prosciutto and prawns paper-thin. Spread out on a serving platter and add the marinade. Let stand. Heat a pot of water to boiling and add the noodles. Bring back to a boil and cook uncovered until they are soft, about 4 minutes for dried noodles and 2 minutes for fresh ones. Drain in a colander and lay the spinach on top. Bring the chicken broth to a boil in a saucepan and add the remaining 1/2 tsp of salt, and the chicken fat. Bring to a fast boil for 1 minute. Transfer to a tureen, previously filled with hot water and then drained, and bring to the table with the platter of meats and the colander of noodles. Submerge four large ceramic soup bowls in the sink under hot tap water until they are very warm. Place 1/4 of the noodles in each bowl. On top of the noodles, place 1/4 of the fish, shrimp, chicken, spinach, mushrooms and prosciutto. Pour the boiling broth into the bowls and let them sit for 2 minutes. Top each bowl with a little cilantro and serve.
Cut chicken into cubes, and sprinkle with salt and pepper. Slice onion in julienne, and mash garlic. In a large wok, (or dutch oven if necessary), heat oil to just below smoking. Add garlic and stirfry til golden, and quickly add onions, and stir. When the onions begin to soften, add chicken, and stir fry until cooked through and browned a bit--liquid from chicken should all be evaporated. Add wine and reduce a little, then add peanut butter, boullion, ginger, curry and cilantro. Stir to coat well, and until peanut butter has melted. Add water, and simmer about 15 minutes, or until flavors have blended well. Add coconut milk and heat to just below boiling, then add cornstarch slurry to thicken as desired. Serve over steamed rice, with chopped cilantro and peanuts to garnish. I like it a bit spicy, so I also add chopped chilies, or cayenne to the dish.
Cook tortellini according to box directions. While it cooks, be sure to assemble all the other ingredients to be at your fingertips for when the directions begin to move quickly. Melt butter in large pan over medium heat. Add cooked tortellini. Stir gently until coated with butter. Add cream and prosciutto ham, combining gently. Cook until mixture thickens slightly, about 5 to 8 minutes. Add peas, cheese, and generously pepper (to taste). Turn over several times, allowing cheese to melt before serving.
Beat together egg yolks and salt until thick and light. Beat in light cream, sugar and butter. Sift together flour and nutmeg. Add to egg yolk mixture with lemon rind. Mix well, then chill 1 hour. Roll out 1/4 of the dough at a time, keeping the remaining dough chilled. Roll 1/16 inch thick. Cut in 1 1/2-inch wide strips. Cut diagonally at 4-inch intervals. Make 1 inch slit lengthwise in center of each piece. Slip one end through the slit. Fry a few at a time in deep fat (350 degrees F) for 1 to 2 minutes or until golden. Remove from fat with a slotted spoon. Drain on paper towels. Sprinkle with icing sugar. Store in an airtight container.
Combine all cake ingredients until well blended. Bake in a greased and floured pans at 350 F (for round layers, approx 40 minutes; for 10x14 sheet cake or bundt pan, approx 60 min). Test with toothpick for doneness - this is a very moist cake! Cool. Combine frosting ingredients in large bowl until very creamy. Frost cake when it is completely cooled (putting cake in freezer for 15 minutes once cooled sometimes makes icing easier). Enjoy! This cake freezes very well!
Stir sugar, salt and lemon together. Add to prune and apricot mixture. Let soak overnight, room temp. Refrigerate.
Cut outer edge of fat on ham diagonally at 1-inch intervals to prevent curling (do not cut into ham). Mix mustard, honey and preserves. Heat coals or gas grill for direct heat. Grill ham uncovered 4 to 6 inches from medium-high heat 4 minutes. Turn ham; brush with mustard mixture. Grill 4 minutes longer. Turn ham again; brush with remaining mustard mixture. Grill about 2 minutes longer or until heated through.