HumbleIntelligence/food-ner-1-Million huggingface dataset:
Steam potatoes in a steamer basket over boiling water until they are soft, 20 to 25 minutes. Meanwhile, mix ground beef in a bowl with allspice, salt and pepper to taste. Brown seasoned ground beef in a large skillet until it is almost cooked through, but still somewhat pink. Transfer to a medium-size bowl with a slotted spoon. Add the onions to the fat in the skillet, cover and cook, stirring frequently, until they are a deep golden to dark brown, about 10 minutes. The onions should get quite dark brown and caramelized. (Don't cook at too high of a heat, or they will burn). Add the water and stir, scraping browned bits from bottom of skillet. Add onions and the cooking liquid to the ground beef and stir until combined. Season to taste and set aside. Preheat the oven to 350°F. Mash the potatoes until they are completely smooth, adding the milk and cream as you mash them. Season to taste with salt and pepper. (The potatoes will be quite soft) Add corn to the meat mixture. Press mixture into a 9-inch glass pie plate or 8x8-inch glass baking pan. Spoon or pipe potatoes evenly over the mixture, making sure you completely and evenly cover the meat (don't pile in center). Bake until it is hot through, about 30 minutes. Remove from oven while you heat broiler. Broil about 2 inches from the heat until potatoes are golden brown on top, 3 to 4 minutes. Serve immediately.
Heat 2 tablespoons of the olive oil in a large skillet over medium heat; add onions; cover and cook for about 15 minutes, stirring once half way through. Reduce heat to low; cook, covered, stirring occasionally, until the onions are very soft and golden, about 45 minutes, let cool for 10 minutes. Whisk together the eggs, salt and pepper in a medium bowl; Stir into onions. Heat the remaining 2 tablespoons oil in a 10-inch skillet over medium heat; add the egg-onion mixture. Cook undisturbed for 3 minutes, then occasionally loosen the edges with a spatula to allow the uncooked portion to flow to the bottom of the pan until eggs are almost set, about 10 minutes. Place a plate over the top of the skillet; holding firmly together, invert the plate and the skillet so the tortilla falls onto the plate. Slide the tortilla back into the skillet, browned side side up; Cook until the bottom is browned and the inside is cooked through BUT still moist, about 5 minutes. Slide the tortilla onto a serving plate and cut into wedges, Serve hot, warm, or at room temperature, garnish with sage leaves.
Mix salad greens, blue cheese, apples and toasted almonds in a bowl. Process dressing ingredients in a blender and serve over salad.
Mix well with electric mixer and store in refrigerator several hours before serving. Sprinkle paprika or Morton's Hot Salt over top for color. Garnish with fresh parsley sprig. Cooking time is actually chilling time.
In a medium bowl, toss together the almonds and cherries. Line a baking sheet with waxed paper. Melt half the chocolate in the top of a double boiler over about an inch of barely simmering water, over the lowest possible heat, stirring frequently. Remove the pan from the heat and stir in the rest of the chocolate. Remove the top pan with the chocolate in it, gently drying the bottom, and set it aside. Replace the simmering water in the bottom pan with warm water from the sink. Put the pan of melted chocolate on top of the warm water. This will keep the chocolate at the proper temperature while you make the clusters. Stir the fruit and nut mixture into the chocolate. Spoon out heaping tablespoon size clusters of the chocolate mixture onto the baking sheet about 1 inch apart. Put them in the refrigerator to set for at least 15 minutes. Store and serve at room temperature. Enjoy!
To make Chilli and Lime Mayonnaise: ~ Combine the mayonnaise, coriander, chilli sauce, rind and juice until smooth and chill for serving later. Put the fish, chillies, garlic, peanut spread, coriander and fish sauce in a food processor and process until smooth. Place into a bowl and stir in the chopped red onion then cover and chill for about 5 minutes. When chilled well shape the fish mixture, (this is easier using wet hands), into 30 x 2cm balls and roll lightly in flour. Heat the oil in a large frying pan over medium heat. Cook the balls, in 2 batches, for 5-7 minutes, or until golden and cooked through. Serve with the Chilli and Lime Mayonnaise.
In a large pan put sunflower seeds and salt and just cover with water. Bring to a boil. Boil 5 minutes. Take 1/2 pan of drained seeds and finely chop in blender. In large mixing bowl mix chopped mixture with flour. Add remaining whole drained seeds until seeds stick together. Make into 1 inch balls and flatten in hands. Mixture should be sticky. Drop into hot frying oil until edges tan slightly. Take out and drain on paper towels. Do not over-fry.
Crack 3 eggs into a medium bowl. In a separate bowl, evenly whisk together the milk and cornstarch until it's lump free. Add the milk and cornstarch mixture to your eggs and beat until smooth. Season with salt to taste. Heat a non-stick skillet over high heat until hot, then add the butter (should sizzle right away). Wait until the butter is melted and bubbly, but before it browns. Add the beaten eggs. Wait for 3 seconds without stirring anything, until the edges of the eggs start to bubble up. Then remove the skillet from the heat (yes, remove!) and start stirring the eggs, making 1 full circle per second - 1, 2, 3 . . . (if you use a mini skillet instead of a large one, it may need a few more seconds). For about 11 or 12 seconds. The eggs will have absorbed all the butter, but remain partially undercooked (add about 5 seconds more to every 3 extra eggs you're scrambling). This is when you transfer them onto a plate. Do not wait until they look fully cooked.
Scoop pulp from middle of cucumbers, reserve pulp. Salt shells lightly and place close together in a buttered pan. Mix pulp with tomato, onion, chicken and seasonings. Melt butter and add flour, stirring until smooth. Add milk and cook, stirring constantly until thickened. Add to pulp mixture and fill cucumber shells. Bake at 350F for 20 to 25 minutes. Sprinkle buttered crumbs evenly over the top and serve.
In deep 12-inch skillet, melt butter over medium heat. Add onion and mushrooms, cook 3 minutes. While mushrooms are cooking, in 1 quart saucepan, heat broth and water to boiling over high heat. Stir beans, cranberries, raisins, sherry, salt, cinnamon and pepper into mushroom mixture. Remove skillet from heat. Add couscous to skillet; stir in hot broth. Cover and let mixture stand 5 minutes or till liquid is absorbed. Fluff with fork before serving.
Preheat oven to 350. Line muffin pans with cupcake papers. Place one wafer cookie on the bottom of each cupcake paper. In a medium bowl, cream together cream cheese and sugar. Beat in eggs and vanilla until smooth. Pour over wafers in cupcake papers. Bake for 15 minutes or until set. Cool. Top with chocolate chips, caramel sauce, or fruit pie filling of your choice.
Combine the balsamic vinegar, brown sugar, and 1 Tbs. water in a small dish and set near the stove. Set a shallow serving dish near the stove, too. Turn on the exhaust fan. In a 10-inch straight-sided saute pan, heat 1 Tbs. of the butter with the olive oil over medium-high heat. When the butter is melted, add the mushrooms and 3/4 teaspoons salt and stir right away with a wooden spoon until the mushrooms have absorbed all the fat. Let the mushrooms cook undisturbed for 2 minutes and then stir once. The pan will look dry, but keep the heat at medium high and continue to cook, stirring infrequently, until the mushrooms are shrunken, glistening, and some sides have developed a deep orange-brown color, 6 to 7 minutes more (the bottom of the pan will be brown). Turn the heat to low, add the garlic and the remaining 1 Tbs. butter and cook, stirring, until the butter is melted and the garlic is fragrant, 15 to 20 seconds. Carefully add the balsamic mixture (you'll need to scrape the brown sugar into the pan with a rubber spatula). Cook, stirring, until the liquid reduces to a glazey consistency that coats the mushrooms, 15 to 20 seconds. Season with a few grinds of pepper. Immediately transfer the mushrooms to the serving dish, scraping the pan with a rubber spatula to get all of the garlicky sauce. Let sit for a few minutes and then serve warm.
Fill glass with ice. Pour vodka and water over ice. (Note: You may use more than 3oz of water if the half-vodka, half-water mixture is too strong for your tastes!). Stir until blended. Top with a slice of lemon. (optional).
Set oven on 350. Coat 11 1/2 x 7 1/2 glass pan with margarine or butter (or slightly larger for thinner brownies*might have to adjust cooking time*). In a saucepan or glass bowl melt margarine. Mix in by hand eggs and vanilla, then flour, salt, cocoa and sugar till moistened. With mixer on low/med beat just till mixed. Don't overbeat. Fold in nuts and/or chocolate chips if desired. Pour into prepared pan and level with spatula or spoon. Bake 25-30 minutes, or test with toothpick. I like mine gooey in the middle. Cool and frost if desired. (Try my Fluffy Butter Cocoa Frosting) Cut into desired servings.
Combine all ingredients in a saucepan over medium heat. Once it starts to bubble, turn the heat down to low and simmer for about 45 minutes, stirring frequently. Store in an air tight container and refrigerate.
Place all ingredients in crock pot. Cook on low for 7-9 hours. Serve over rice.
Place 3 Tomatillos, 3 cloves of garlic and whole sweet onion in small baking dish. Drizzle Olive Oil, lightly, over above ingredients. Roast 30 minutes at 375 degrees to bring out sweetness. Let cool. Chop and set aside. Place remaining ingredients into a large bowl. Add above ingredients and stir well. Allow flavors to blend overnight. (At least 2 hours). Serve with your favorite chips or dish.
In mixing bowl beat eggs, add sugar,applesauce,oil,cinnamon,and vanilla. Beat until mixed. Add bisquick and mix well. Stir in raisins and pour into prepared loaf pan. Bake at 350 until top springs back when touched. This rises a lot and the top usually splits. Wrap in foil while warm.
PESTO: Place ingredients in bowl of food processor. Process until smooth, using rubber scraper to push down the sides occasionally. Variations: - add 3/4 c freshly grated Parmesan Cheese PASTA: Boil a large pot of water; cook pasta until al dente. While pasta is cooking, prepare pesto; set aside, covered. Steam carrots. Meanwhile, in skillet, heat oil. Add zucchini and peapods. Stir continuously until crisp/tender. When pasta is done, drain well; toss pesto with noodles until they are well coated. Then toss in vegetables. Garnish with pepper and cheese. VARIATIONS: - add 1/2 c Parmesan cheese to Pesto
Preheat oven 350. Mix flour, pecans, and butter well. Press flour mixture into bottom of 13X9 pan. (It helps to wet hands repeatedly during this process). Bake flour mixture for 10 minutes. Let cool. Mix cream cheese, cool whip, and 2 T milk to smooth. Set aside. Mix chocolate pudding with 2 C cold milk. Set aside. Mix butterscotch pudding with 2 C cold milk. Layer butterscotch pudding, 1/2 cream cheese mixture, and chocolate pudding on top of cooled flour/pecan crust. Top with remaining 1/2 cream cheese mixture. Last, add chopped pecans and chocolate bar shavings. Refrigerate for 2 hours. Cut into squares to serve.
Combine in a food processor and serve. Garnish with fresh herbs such as thyme, basil or oregano.
In a saute pan put shallow amount of oil and add garlic and shrimp. Add basil. Cook till firm and deglaze with white wine and reduce until dry. Stir in the bread crumbs and Parmesan. Set aside. Slice potatoes length wise paper thin and lay out on parchment paper (use a slicer or mandolin to get paper thin) . Put a spoonful of shrimp relish on the potato and put another piece of potato on top. Pressing down on the top slice. Place in a saute pan with shallow amount of oil and saute till crisp. These are not sealed with any kind of a wash. Serve.
Preheat oven to 375*F. In bowl, combine artichokes, spinach, mozzarella cheese, feta cheese(or Parmesan, red bell pepper, mayonnaise, garlic and black pepper. Mix well. Set aside. Unroll the 2 packages of crescent rolls onto work surface. Separate into 16 triangles in a circle on a large round pizza pan(or baking stone) with wide ends 3" from edge of pan and points towards the outside. Points will extend off the edge of the baking stone or pan(depending on size). Arrange remaining triangles in center of baking stone or pan; matching wide ends with triangles already in place Points will overlap in the center. Using rolling pin, roll over seams of triangles where the wide ends meet, creating a smooth surface for filling. Do not seal center triangles. Using an ice cream scoop, scoop filling evenly over dough in a continuous circle. Beginning with the last triangle placed in center of baking stone or pan, bring point of triangle straight across filling. Next, bring point of opposite outside triangle diagonally across point of previous triangle. The filling will show. Repeat, overlapping points of inside and outside triangles to form a wreath. Tuck last end under first. Brush top of wreath with egg white. Sprinkle with grated Parmesan cheese. Bake 25-30 minutes or until golden brown. Enjoy!.
Mix sugar,cornstarch, and salt in saucepan. Add milk. Cook and stir over medium heat until thick and bubbling. Cook and stir 2 minutes more, then remove from heat. Add a small amount of hot mixture to beaten egg yolks, then quickly add back to rest of mixture. Cook and stir for 2 more minutes, then remove from heat and add butter and vanilla. Layer in serving bowl. I put 1/2 of grahams on bottom, 1/2 bananas next, 1/2 pudding mixture next. Repeat layers and add 1/4 cup graham crumbs on top for garnish. Makes 4 or 5 servings. I usually make this in the morning, because it tastes wonderful after it has cooled all day in refrigerator and all the flavors marry. I also double this because there is never enough for all of my family.
Wash and cube chicken. Bring water to boil in a large sauce pan. Add rice with seasoning and butter or olive oil. Cook for 1 minute, then cover and reduce heat to simmering. Cook rice for 20-25 minutes. Meanwhile, spray skillet with non-stick cooking spray. Saute chicken, garlic and fresh cracked pepper on medium heat till chicken is white on the outside, but not cooked through (about 10 minutes). Add vegetables and stir to combine. Cover and cook another 10 minutes or until chicken is cooked through. Remove chicken and vegetables from skillet with a slotted spoon and mix into rice.
Prepare Brownie Mix as directed on package. Spread onto greased 12 inch pizza pan. Bake at 350 degrees for 18 to 22 minutes; cool completely. Spread with Chocolate Fudge Frosting. Arrange 3/4 cup chopped bite-sized chocolate candies over frosting. Heat toppings and drizzle over top of candy.
In a large oven proof skillet (10-12 inch) heat the olive oil. Add the onion and bacon and saute until onions are soft. Sometimes I use leftover chunks of ham (from freezer). Add a generous layer of the potatoes. No need to thaw. You may not need the whole bag. Save the rest for another use. :-). Toss well with the oil. Season with the salt and pepper as well as the thyme. Toss again. Cook until underside turns brown. Turn over and brown on other side. Peek underneath with your spatula. Now pour your beaten eggs over the top, and lift around the edges to let some run underneath. When the eggs start to set on top sprinkle with the cheddar cheese (more or less depending on what you have on hand). Now place the skillet in your pre-heated 375°F oven and bake until cheese is melted. Serve in wedges with a salad. Or at breakfast with fruit. This should take no more than 30 minute total. Enjoy,:-).
Slice eggplant and sprinkle with salt. Let sit 10 minutes to draw out water. Rinse and pat dry. Saute on stovetop with a splash of olive oil and about 1/4 cup water until eggplant is soft. Remove and chop finely. Mix everything but the breadcrumbs when eggplant is cool. Then add breadcrumbs and mix until you get the consistency you want to form the balls. Place in a generously olive oiled pan about l inch apart and bake at 400 degrees until golden brown, about 40 60 minutes. Turn halfway through baking to ensure even browning.
Spray inside of slow cooker with cooking spray. Add all ingredients to slow cooker and combine. Cover. Cook on low 1 or 2 hours. Stir until well blended after cooking. You can leave this on "keep warm" setting all day, stirring occasionally, if cheese clumps or separates from sitting. Serve with pita wedges, cocktail rye, or sliced crusty baguette type bread.
Heat oven to 375*. Grease cookie sheets. In large bowl, combine sugar, shortening, milk, vanilla and eggs; beat well. Stir in flour, baking powder, baking soda, salt, pecans, dates and 1/3 cup chopped cherries; mix well. Cover dough with plastic wrap and refrigerate for easier handling (about 1/2 hour). Drop dough by rounded teaspoonfuls into cereal; thoroughly coat. Form into balls; place 2 inches apart on greased cookie sheets. Lightly press maraschino cherry piece into top of each ball. Bake at 375* for 10 to 15 minutes or until light golden brown. Yield: 5 dozen cookies.
Heat oven to 350 degrees. Coat potatoes with combined flour and seasonings. Place in a 11 3/4 x 7 1/2" baking dish. Heat Velveeta and milk over low heat, add green onions and pimentos. Pour Velveeta sauce over potatoes and bake at 350 for 50 minutes or until potatoes are done.
Place the cocoa in a mixing bowl and pour the boiling water over it. Stir with a wooden spoon until well mixed. Add the butter and beat at low speed until well mixed, about 30 seconds. Add sugar and vanilla and beat in at low speed. Increase speed to medium and beat until light and fluffy.
In a small bowl beat together the neufchatel cheese, powdered sugar and spices. In a food processor finely chop the walnuts. Add chopped nuts to cream cheese mixture then finely chop the dates. Add in dates and stir with a rubber spatula until blended. Place mixture into a custard cup, cover and refrigerator until chilled. Serve with bagels and quick breads for a delicious treat.
Combine dry ingredients in a mixing bowl; mix well. Add oil. Mix well until combined. Place in zipper-top plastic bag and store in freezer. Use to coat chicken, pork, or veal. To use: Preheat oven to 400 degrees F. Line a baking dish with aluminum foil; grease well. Moisten each piece of meat with water. Shake off excess water, and shake in bag of mix to coat, one piece at a time. Place in baking dish and bake for 30 minutes or until done, depending on size of pieces. **Store unused mix in freezer.
Pat chops dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Add chops and cook until well browned, about 4 minutes per side. Transfer chops to a plate. Add remaining oil and onion to skillet and cook until lightly browned, about 3 minutes. Stir in ginger and cook until fragrant, about 30 seconds. Stir in juice, zest, broth, sugar and hot sauce, scraping up any browned bits from bottom of pan. Cook until sauce thickens slightly, about 3 minutes. Return chops and any accumulated juices to skillet. Simmer, turning once or twice, until sauce glazes chops and meat registers 145 degrees, 3 to 5 minutes. Transfer chops to platter. Off heat, whisk butter into glaze and season with salt and pepper. Spoon glaze over chops and serve.
Trace an 8-inch circle on a piece of waxed paper, using a cake pan as a guide. Place on a stack of 6 more pieces waxed paper. Using the traced circle as a guide, cut through all pieces of paper, giving you 7 waxed paper rounds. Heat oven to 375 degrees F. Have 2 cookie sheets and an 8-inch spring form pan ready. Brownie Layers: Whisk cocoa, water, egg and vanilla in a small bowl until blended and smooth. In a large bowl with electric mixer, beat butter and sugar about 3 minutes until pale and fluffy. Beat in cocoa mixture (batter may look curdled) with mixer on low speed; gradually add flour until well blended (batter will be very stiff). Spread the 7 rounds of waxed paper out on countertop. Drop a level 1/3-cup batter in center of each round. Divide remaining 1/3-cup batter between rounds (about 2 t each). Moisten a cookie sheet with water. Place 2 waxed paper rounds on sheet (the water will stop them from slipping). Spread batter almost to edges of rounds. Bake 8 minutes or until surface looks dry and set but is slightly springy to the touch. (While first batch bakes, spread out batter for next 2 layers.) Cool baked layers on cookie sheet on wire rack 3 minutes. Put layers on waxed paper on a wire rack. Let cool completely. Bake and cool remaining layers. Meanwhile, line spring form pan with plastic wrap, letting enough wrap extend about sides of pan to cover top when filled. Peel waxed paper off cooled brownie layers. Place 1 layer in bottom of pan. Spread evenly with 1-cup ice cream. Top with another brownie layer, then another cup ice cream. Repeat with 5 more brownie layer and the ice cream, ending with a brownie layer on top. Fold plastic wrap over top and freeze at least 8 hours or wrap airtight and freeze up to 1 month. To serve: Remove sides of pan and peel plastic wrap down from sides. Lift cake off plastic wrap onto serving plate.
Cover chicken with water in large bowl. Stir 2 tablespoons salt into water. Refrigerate 12 hours or over night. Blend flour, cracker crumbs, garlic powder, onion powder and paprika in large, heavy duty, plastic freezer zip-type bag. Pour buttermilk into medium bowl. Remove chicken from water. Do not rinse. Pat chicken dry. Dredge each piece of chicken in flour mixture and place on large baking sheet to dry. Dip floured chicken pieces into buttermilk and re-dredge them in flour mixture a second time, placing back on baking sheet to dry. Heat oil over medium-high heat in large cast iron or electric skillet until hot but not smoking. Oil should be half way up sides of skillet. Carefully add chicken pieces and fry without crowding until golden brown and cooked through, about 15 minutes per side. If chicken browns too quickly, turn heat down to medium and watch carefully. Do not cover skillet or chicken will be steamed and not crispy. Drain and cool cooked chicken pieces on paper towels or brown grocery bag. Serve immediately or cool completely and store in refrigerator. Use skillet drippings to make cream gravy!
Pre-heat oven to 350°F. PUDDING PREPARATION. SOAK bread in milk for 2 minutes until evenly saturated. BLEND eggs, cream, salt, sugar, lemon zest, flour and cornmeal. Add apples, pear, grapes and raisins. COAT a 10 - 12 inch baking pan generously with butter. Add bread mixture to pan, spreading out evenly to the edges. Top with fruit batter mixture, spreading out evenly. Sprinkle with rosemary, sugar and drizzle with olive oil. BAKE for approximately one hour or until knife inserted in center comes out clean. PLATING SUGGESTION. Serve the pudding warm with ice cream. Garnish with rosemary sprig. VARIATIONS. Drizzle with caramel sauce. Bake in individual baking cups. Use melted vanilla ice cream for vanilla sauce. Add 1 tablespoons cinnamon to recipe.