HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook wild rice, set aside (or you can use precooked wild rice from the can). Cook bacon, chop & then set aside. Saute onion and mushrooms in (2 tbsp) butter until tender. Set aside (or dump into bacon & rice pan/bowl to save room). Warm (6 tbsp) butter in a small pan, add flour and cook for 3-4 minutes on low heat, stirring frequently, which will make a nice (roux) paste. Set aside. Bring chicken stock to a low boil. Stir in flour/butter mixture until dissolved. Reduce heat to low and cook for 10 minutes, stirring often to prevent burning. Add sour cream, Worcestershire Sauce, garlic powder, celery salt, ground mustard, Tabasco, & pepper. Add wild rice, bacon, mushrooms, & onion, then stir in cheese until completely melted. Cook on low-medium heat for 15 minutes, stirring occasionally. Slowly add Lienie's Red and cook for 15 - 30 minutes on med-low, stirring frequently (adjust consistency by adding more Leinie's or flour if necessary). Careful to not hard boil. Add additional pepper, wild rice, bacon and/or mushrooms to taste. Garnish with additional bacon and/or popcorn and a couple shreds of cheese. Side with a sourdough boule or similar fresh bread; when tail-gaiting use sourdough croutons. Freeze it, gift it, love it. This is THE soup that all your friends will want the recipe for! Ignore nutrition facts -if your worried about fat or calories you probably shouldn't make beer cheese soup : ) Bon Appetit !
Preheat oven to 325 degrees. Wrap the eggplants in aluminum foil and place onto baking sheet. Bake until soft and the skin is charred, about 1 hour. Slice open the eggplants and scoop out all of the insides, placing it into a large bowl. Chop the eggplants with a fork and add the chopped onions, oil, salt and pepper. Mix well with a fork. Spread this rough mixture onto the slices of white bread or pita bread and serve as an appetizer.
Stretch pizza dough to desired size. Brush with olive oil. Evenly distribute remaining ingredients over the top of the dough. Bake in 450 degrees F. oven until golden on bottom (about 15 to 20 minutes).
Mix pork with soy sauce in bowl. Heat oil in wok or large skillet over med heat. Cook onion and pork for 5 min, stirring. Add broccoli and ginger and cook for an additional 5 min or until pork is cooked through and broccoli is tender-crisp. Serve, sprinkling with sesame seeds.
Preheat the overn to 375°. Put the corn meal in a mixing bowl with the brown sugar. Sift flour, ginger, salt and baking soda, then add to corn meal. Mix eggs, melted butter and buttermilk together and combine with the dry ingredients then add 2/3 of the coconut. Pour into a greased and floured square pan. Sprinkle the remaining coconut over the top and bake 25 minutes or until done.
Take the cream cheese and add the sweetener to your liking. I used about 2 tablespoons. The sweeter you make the cheese, the sweeter your waffle will be. Mix in the melted butter and whisk until smooth. Add the eggs and mix well. Then you add both flours and the baking powder with the salt. Grease your waffle iron with some left-over melted butter but not too much. Then bake your waffles. Spread out the batter to make sure the entire area is covered. The waffles need to bake longer than regular waffles do so have patience and check once in a while to see if they are done. I have quite a bad waffle iron so mine didn't cook regularly on both sides, but they are still so yummy! Also be careful when you take them out. The waffles are very fragile when hot. Especially when they are under-cooked. Transfer the waffles to a plate and let cool.
Preheat oven to 350 degrees. Put eggs and oil in the blender and mix for 10 seconds. Add remaining ingredients into the blender and process until smooth. Spray 8 x 8 inch pan with cooking spray. Pour batter into pan and bake for about 35 minutes*, or until brownies are just pulling away from edges of the pan. Cool, cut and serve. *Keep an eye on them after 30 minutes as oven temps can vary. I refrigerate the brownies and find them even better when they have cooled. Very chocolaty, very yummy. Because they are made with beans, it is advised not to eat too much at once.
Preheat oven to 325 degrees. In an large bowl, combine egg, egg yolk, heavy cream and milk and whisk well to combine. Add all remaining ingredients except butter and mix well. Grease an 8 x 12" casserole with the butter. Pous custard ingredients into prepared casserole and bake uncovered for 45 minutes, or until custard is set and golden brown on the top. Serve warm.
Combine the cheese & curry powder in a food processor and process until smooth. Shape the mixture into a disc, wrap in waxed paper, and refrigerate until firm. This should take about 1 1/2 hours or so. Remove the cheese disc from refrigerator, unwrap, and place on a plate. Spread the chutney over the top, then sprinkle with the green onions and the nuts. Place the currants on top. Serve with pear wedges & crackers.
In a large skillet, heat butter over medium low heat; saute onions, celery, and green pepper until they begin to soften, about 5 minutes. Meanwhile, cut eggplant in half, lengthwise, and scoop out the flesh, leaving about 1/4-inch next to the skin; cut the flesh into 1/2-inch cubes. Blend the flour with the butter and vegetables in the skillet to form a roux; season with salt. Add the eggplant cubes, cover, and cook over medium heat for about 5 minutes. Dissolve the bouillon cubes in the boiling water, then pour into the skillet; add the rice and shrimp and toss. Continue to cook, stirring occasionally, until the shrimp is cooked through and opaque. Fill the scooped out eggplant shells with the rice and shrimp mixture. Combine the bread crumbs with the oil and sprinkle on top of the rice and shrimp mixture. Place in a shallow baking dish and bake at 375 degrees F until bread crumbs are golden brown, 20 to 30 minutes.
RECIPE OVERVIEW & NOTE: Per Chef Schwartz: The recipe is not fussy: First, stew the onions with the pumpkin (or butternut squash) until they are soft and sweet and the pumpkin is almost cooked through. The onions should be well seasoned and flavorful when taken off the heat. Next, bring the cream and stock to a simmer and slowly whisk them into a bowl with the beaten egg yolks. Then, mix it all together-bread, herbs, cheese, cream, vegetables-and pack it into ramekins. Top with pecorino (Parmesan will work, too) and bake until the centers are nearly semi-firm. Before serving, slide the panades under the broiler for a few minutes; the pecorino should brown and bubble and form a crackly crust. When tapped with a spoon, the topping will give way to sweet pumpkin, caramelized onions and melted fontina, all suspended in a pillow of warm bread. Heat oven to 325 degrees. Using 1/2 tablespoon butter, grease 4 ramekins and the dull side of 4 pieces of aluminum foil cut to cover ramekins. Set saute pan over medium heat. Swirl in oil and remaining butter. Add onions and a pinch salt. Cook, covered, until translucent, about 3 minutes. Add garlic, pumpkin and a pinch salt. Cook, covered, for 4 minutes. Uncover and cook until onions are lightly colored and pumpkin is tender, about 4 minutes more. Taste and season with salt and pepper, as needed. Discard garlic. While pumpkin cooks, toss bread, parsley, thyme and fontina in a large bowl. Stir in cooked pumpkin mixture. Return pan, without cleaning it, to medium heat. Add stock and cream or milk. While heating, whisk yolks in a small bowl. Once liquid is hot but not boiling, whisk it gradually into yolks (do not add too quickly or eggs will scramble). Pour liquid over bread mixture and toss to combine. Let rest a few minutes so most of the liquid is absorbed. Pack mixture into ramekins and top with pecorino. Cover with foil, buttered-side down. Bake, on center rack, until panades are semi-firm at their centers, about 15 minutes. Remove panades from oven and discard foil. Turn on broiler. Broil until pecorino melts and browns in spots, 3-5 minutes. Serve as a side dish or as a main course with side salad.
Toss potatoes with oil and add to skillet on med heat. When potatoes are cooked about halfway through, add onions and olives, cook until potatoes are cooked through and onions start to caramalize. Season with salt and pepper.
Heat oil in a heavy skillet. Add onion and cook over low heat until lightly yellowed. Add paprika and blend well. Add meat, green pepper, salt, and water. Cover and simmer until meat is tender, about 1 1/2 to 2 hours. Add more water if desired, although mixture should not be overly soupy when finished cooking. Serve over hot boiled potatoes or topped with dumplings. (I use Recipe#171228).
Cook noodles in 4 quarts rapidly boiling water for 3 to 4 minutes, or until just tender. Refresh under cold water and drain. Toss with 1 teaspoon sesame oil. Lightly toast sesame seeds in a dry skillet over medium heat. Transfer seeds to a bowl. Mince ginger and garlic. Finely chop green part of green onions and mince the rest. Combine half the sesame seeds, ginger, garlic, white part of onions, sesame oil, peanut butter, warm water, soy sauce, rice vinegar, hot pepper oil and sugar. Correct seasoning, adding soy sauce or vinegar to taste. (May be prepared ahead to this stage.) Just before serving, toss noodles with sauce. Sprinkle with reserved green onions and sesame seeds and serve.
Cover the veggies in cold, salted water& bring to a boil. Cook until they can be pierced with a sharp knife, 12 to 20 minutes. Drain well& return to pot. Place the pot over heat to dry the veggies slightly; mash well. Add milk, butter& pepper and mash together.
Heat skillet to medium-high heat and spray with non-stick cooking spray. Brown ground turkey, stir occasionally to ensure it cooks evenly. Remove from skillet, putting directly in to Crockpot. Open and drain cans of corn and black beans. Open Rotel cans, keep juice in can. Put canned ingredients in Crockpot with browned turkey and mix well. In mixing bowl, combine 1 cup water with pre-packaged chili mix. Mix with whisk until well blended and add to Crockpot. Cook on low in Crockpot for 2 hours and then serve. Serve in a bowl alongside tortilla scoops or over steamed white or brown rice and enjoy!
In a small saucepan, bring 1 cup of water to a boil. Lower heat, add polenta slowly, stirring constantly. Continue to stir slowly for 7 to 10 minutes. Stir in whipping cream, cheese and few grinds of black pepper. In a skillet, heat oil, add the sausage pieces and brown them. Transfer to a plate. Add onion, asparagus, broth, and herbes de provence. Cover and steam for 6 minutes. Add sausage and lemon juice. Season with freshly ground black pepper. Remove from heat. Serve sausage and asparagus over polenta.
In large bowl, combine carrot, raisin, celery and pecans. In small bowl combine mayonnaise and syrup. Add to carrot mixture and mix gently to combine. Cover and refrigerate till ready to serve.
Place all ingredients in a heavy-duty blender. Blend until the mixture is the consistency of a smoothie. Serve in a frosty glass with a lime slice.
Combine chopped mint, ginger and honey in medium bowl; add boiling water and allow to steep for 30-40 minutes; strain into 4-cup glass measuring cup, pressing on solids to extract liquid; add lemon juice and enough cold water to measure 4 cups total. Fill glasses with ice cubes; add lemonade; garnish with mint leaves and fresh lemon slices. Note: If you like to 'tipple' (I know I do:-)), spike this with some vodka!!!
Cook onion in a little water until soft. Mix the remaining ingredients with onions and simmer for 15 minutes. Brown the meat and put into a baking dish. Pour sauce over the top and bake at 250 degrees F. for 2 1/2 hours.
In a large bowl, combine the flour, cinnamon, salt, and baking soda. In another bowl, beat the eggs, sugar, pumpkin, and oil. Stir in dry ingredients just until moistened. Fold in chocolate chips. Pour into two greased 8x4 inch loaf pans. Bake at 350 for 60 to 70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Combine cheese, chilies and mayonaise. Cut bread into thick slices and spread with cheese mixture. Place on cookie sheet and broil until cheese is bubbly and lightly browned.
Make sauce with:.1/4 small onion, 2 cloves garlic (minced). 1/2 cup soy sauce. 1/4 cup mirin. 2 tablespoons brown sugar. 2 tablespoons ginger. Cook sauce 2 minutes. Dredge wings in corn starch fry in batches until they start to brown. After all wings have been fried the first time fry them again until they are golden brown. Coat wings with sauce (reheat and strain before coating wings).
Preheat oven to 450°F Place shortening in 9-inch skillet with ovenproof handle or 8-inch square baking pan. Place in oven about 3 minutes. Skillet will be very hot when shortening is melted. While skillet is heating, in large bowl combine corn meal, flour, salt and baking soda; add buttermilk and egg, mixing well. Pour batter into hot, prepared skillet. Bake 22 to 25 mintues or until surface cracks and edges are light golden brown and pull away from side of pan. Serve hot with butter. * As a substitute for buttermilk, add 2 tablespoons vinegar to a 2-cup measuring cup. Add enough milk to equal 2 cups.
Preheat oven to 325 degrees. Melt butter and set aside to cool. Beat eggs and sugar together on medium speed until very light yellow and thick, about 5 minutes. Sift cocoa powder and flour together, and add to sugar and egg mixture on low speed just until mixed. Slowly pour in melted butter and mix again just until combined. Grease a 9x12x2 baking dish (I used an 8x11), and spread mixture into the pan. Place dish into a larger baking pan. Add enough very hot tap water to larger pan to come halfway up the side of the smaller pan. Bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very underbaked, IT SHOULD. The texture of this is between a brownie and pudding. Cool, serve slightly warm or room temperature, with vanilla ice cream if desired.
Line 2 small cookie sheets or jelly roll pans lined with parchment or foil. Set racks in the upper and lower thirds of the oven and preheat to 425. Stir together the flour, sugar, and baking powder in a large bowl. Rub in the butter finely, using your hands or a pastry blender. Use a fork to beat together the egg and buttermilk. Add them to the flour mixture. Use the fork to gently mix in the liquid, scraping up from the bottom of the bowl, with a movement similar to the one used to fold in egg whites. Continue until all the dry ingredients are evenly moistened. Scrape the dough out onto a floured surface, and gently fold it over on itself 2 or 3 times. Cut the dough into 4 pieces and press each piece into a 5" disk. Place the disks on the prepared pans, 2 disks to a pan. Use a knife or bench scraper to cut each disk into quarters, but don't separate the quarters. Bake the scones until they are well risen and deep golden, about 12-15 minutes. Leave the scones on the pans to cool for a few minutes.
Mix pizza sauce and chilli sauce together. Spread over base. Mix cheddar cheese and mozzerella together, sprinkle 1 cup over sauce. Layer the salami, capsicum, and tomato. Spread anti pasto evenly over the top. Sprinkle with chilli and fetta cheese. Top with remaining cheese and bake at 180C for about 30 minutes.
Cook the green beans in a large pot of boiling water until crisp-tender, stirring occasionally, about 4 minutes. Using a mesh strainer, transfer the green beans to a large bowl of ice water to cool completely. Drain the green beans and pat dry with a towel. Add 2 teaspoons of salt to the same cooking liquid and bring the liquid to a simmer. Add the potatoes to the simmering liquid and cook until they are just tender but still hold their shape, about 8 to 10 minutes. Transfer the potatoes to the ice water to cool completely. Drain the potatoes and pat dry with a towel. In a small bowl, whisk the lemon juice, garlic, oil, oregano, 1 teaspoon salt and 3/4 teaspoon pepper. Place the tomatoes, basil and parsley in a large serving bowl. Add the tuna and toss gently to combine. Add the green beans and potatoes and gently combine. Pour the dressing over the salad and toss to coat.
Peel the outer skins away from red and yellow onions. Wrap the skins around the eggs in a random way - you do not need to cover the egg completely. Encase the eggs with the onionskins in a piece of aluminium foil - covering completely, OR tie pieces of non-coloured string around the eggs. Boil the eggs for about 5-7 minutes. Take off the heat and allow to cool in the water. Peel away the string, aluminium foil, onion skins and arrange the coloured eggs in a basket or egg holder - for the centre of the Easter Breakfast, Tea or Brunch table. You can "polish" the eggs with a bit of butter to deepen the colours and give them a gloss. Alternative dyes include, beetroot water and spinach water for red and green eggs!
Remove skin from fillets. Remove bones. Combine peeled and finely chopped onion, lemon juice, oil, salt and pepper in a large plate, mix well. Add fillets, spoon mixture over fillets to coat thoroughly. Allow fillets to marinate 1 hour, turning them occasionally. Remove fillets from marinate. Coat lightly with flour. Dip in combined beaten eggs and milk, then into breadcrumbs, pressing crumbs on firmly. Heat extra oil and butter in large frying pan. Add fillets, cook gently on both sides until golden brown. Allow approximately 3 minutes on each side. Drain. Melt extra butter in separate pan, add crushed garlic. Cook until butter turns light golden brown, add parsley. Pour browned butter over fillets.
Preheat oven to 375 degrees. Start your water for the pasta. Add salt to your boiling water just before adding the pasta. Cook as directions on the box imply. However, if you are going to turn this into a casserole, don't cook pasta fully. Wash and dry grape tomatoes. Place them on a cookie sheet. Peel garlic and place whole on same cookie sheet. Drizzel the olive oil over all, making sure all ingredients are covered. Sprinkle generously with salt and pepper. Roast in the oven until the tomatoes have burst open and the garlic is soft. Drain pasta and set aside in large bowl. Once tomatoes and garlic are done pull the cookie sheet out (leave oven on if your going to make the casserole) and using a potato masher, smash the tomatoes and garlic, making a sauce. Pour over pasta and stir. Add 1/2 the cheese and mix inches Using the other half on top along with chopped basil for garnish. If your making a casserole. Pour the pasta, tomatoe and garlic mixture, 1/2 cheese into a baking dish. Cover the top with remaining cheese and bake until golden and bubbly. Use basil when serving for garnish. Serve with a green salad and crusty bread.
In a small bowl or glass jar with a lid, combine all ingredients. Stir or shake to mix. Use immediately or store in a cool, dark place for several months. **Rub ribs and marinate in own juices 6 hours, then cook em' however you like.Yumm.
Preheat oven to 375 degrees. Grease a 9- by 13-inch baking pan. Mix the flour, baking powder and salt and set aside. Blend butter and eggs. Add sugar and vanilla. Fold in flour mixture with root beer. Do not overbeat. Pour into prepared pan. Bake 30 to 35 minutes or until a toothpick inserted in center comes out clean. Frost when cool. To make frosting:. Mix ingredients until smooth. If too thick, add more root beer. If too thin, add more powdered sugar until you get a consistency that is easy to spread.
Wash beans in a colander. Put in a bowl. Cover with cold water and let soak overnight, refrigerated. Drain and wash again. In a large casserole, combine drained beans with the 3 quarts of water. Cover and simmer for 90 minutes. In a heavy kettle, saute bacon a few minutes, then add celery and onion and cook until tender. Do not brown. Add beef bones, ham shank, remaining herbs and vegetables and pepper. Add beans and their cooking liquid. Cover and simmer for 3-4 hours, until beans are very tender. Add more water if necessary. Remove bones and ham. Puree soup in a food mill. Return to pot, add Madeira and chopped eggs. Mix well and serve.
In a hot wok, heat oil. Stirfry chicken until brown. Add vegetables, curry paste, sugar, brown sugar and fish sauce. Stir fry 5 - 7 minutes or until cooked.
Set oven to 350 degrees. Grease a 13 x 9-inch baking dish. In a large skillet cook the beef with the onions, garlic, bell pepper, Italian seasoning, mushrooms and chili flakes until the beef is no longer pink; drain fat, then season with seasoned salt and pepper to taste. Add in the Parmesan cheese and pasta sauce; mix to combine, then simmer for about 20 minutes over medium-low heat. In a large bowl combine the spinach (squeeze out any excess moisture in the spinach with hands) with 2-1/2 cups Monterey Jack cheese, sour cream, egg, green onion, garlic powder and 1/4 cup grated Parmesan cheese; mix to combine, then fold in cooked egg noodles. Spoon the spinach mixture into the prepared baking dish. Sprinkle with about 1 cup Parmesan cheese (can use less). Top evenly with the ground beef mixture, then sprinkle about 1 cup Parmesan cheese over the ground beef mixture. Bake uncovered for about 25 minutes; remove from oven then sprinkle with about 1-1/2 cups grated Monterey Jack cheese on top. Return to oven and bake for about 5 minutes, or until the cheese has melted. Delicious!
Prepare the squid by removing the tentacles and cutting them in half crossways. Cut open the squid tubes, score the insides in a cross-hatch pattern, halve lengthways, then cut into triangular pieces. Chilli salt: Mix all the ingredients together in a mediumsized bowl. Toss the squid through the chilli-salt, then deep-fry in peanut oil heated to 200 degrees C in a deep-fryer or heavy based saucepan for 2 minutes, or until crisp and golden. Remove and drain on kitchen paper. Transfer to a serving platter, scatter the sliced chillies and coriander leaves over and serve with lemon wedges.
Combine the water, beef broth, rice vinegar, soy sauce, brown sugar, and cinnamon. Mix well and set aside. Heat vegetable oil in a large pot over medium-high heat; add beef, browning on all sides. Add broth mixture along with the green onions, garlic and ginger. Bring to a boil. Cover and reduce heat. Simmer for 1 1/2 hours or until beef is tender. Stir in bok choy and carrots; cook for 5 minutes or until tender. Serve beef mixture over hot rice noodles.
Chop celery, onion and leek. Saute in olive oil until soft. Add in 2 teaspoons garlic lemon grass, lemon zest and season. Mix 2 tablespoons olive oil 2 teaspoons garlic, lemon juice and stir. Stuff chicken with cooked mixture. Place cup of wine in base of baking pan. Place chicken on baking rack in tray. Rub chicken with oil and herbs. Cook for 90 minutes at 180°C basting as needed.
Brown ground beef. Prepare Hamburger Helper per directions on box. Prepare Hamburger Helper topping mix as directed on box and stir into Hamburger mix. Mix soups and sour cream together in bowl. Spread half of soup mixture into the bottom of 9x13 casserole dish. Spoon Hamburger Helper into flour tortillas and place in casserole dish seam side down. Spread remaining soup mixture over filled tortillas. Sprinkle Cheddar Cheese over the whole thing. Place in 350 degree oven for about 20 minutes or until cheese is thoroughly melted.
To Roast Garlic: Cut 1/4" off tops of garlic heads, drizzle with a little olive oil, and sprinkle with salt. Wrap in foil and bake 45 minutes or until soft. Take baked garlic heads and squeeze out garlc into a small bowl. Mash until smooth. Combine all ingredients in a food processor(garlic through sea salt). Process until smooth. This will store in a fridge up to one week, but I always use it up in a few days. This goes great on salads(I like spinach salad with cucumber, and red pepper).
Add all ingredients to the slow cooker placing the brats on the bottom and everything else on top of them. Cook on low setting for 6-8 hours. Serve on buns.