HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dice onion, carrots, celery (including leafy parts) and potatoes, add to stock pot with olive oil and saute over medium heat until onions are translucent. Add corn, beans, vegetable stock, and a dash of salt and pepper. Add 1 tbsp flour, bring soup to a boil for one minute then reduce heat to simmer. With an immersion blender, do a few short bursts. Do not blend until smooth. Alternatively, scoop two cups of soup into a blender or food processor, and blend till smooth, return to pot. In a separate bowl beat 2 eggs, add 1/2 cup flour and stir. Add 1 tbsp water and stir till smooth. Bring soup to a boil and drop batter in by a teaspoon. Dumplings will cook quickly.
PEEL AND REMOVE SEEDS FROM 2 VERY LARGE ZUCCHINI, SLICE AND DICE INTO SMALL PIECES (THE SIZE OF BOUGHT PEEL) IT IS A LOT OF CHOPPING. CHOP UP A ONE GALLON ICE CREAM BUCKET FULL. (APPROX. 16 CUPS) PUT IN BUCKET AND ADD 1 CUP VINEGAR, FILL TO TOP WITH WATER, LET STAND OVERNIGHT. NEXT MORNING, DRAIN. MEASURE ZUCCHINI AND ADD 3/4 WHITE SUGAR FOR EACH CUP OF MEASURED ZUCCHINI. ADD THE JUICE OF ONE LEMON AND ABOUT 4 WHOLE CLOVE PIECES. PUT IN LARGE KETTLE, BRING TO A BOIL AND BOIL FOR 15 MINUTES, STIR TO KEEP FROM SCORCHING. REMOVE FROM HEAT AND RETURN TO BUCKET, COVER AND LEAVE UNTILL NEXT MORNING. 2ND MORNING, PUT IN LARGE KETTLE AGAIN AND BRING TO A BOIL WHILE STIRRING FOR 10 MINUTES. RETURN TO BUCKET AND LEAVE OVERNIGHT AGAIN. 3RD MORNING, PUT IN LARGE KETTLE AGAIN AND BRING TO A BOIL AND BOIL WHILE STIRRING FOR 10 MINUTES, REMOVE FROM HEAT AND DIVIDE INTO 3 BOWLS. TO EACH ADD A DIFFERENT FLAVOUR OF FRESHIE (OR KOOL-AID) ie: CHERRY, ORANGE AND LEMON-LIME ARE THE THREE FAVORITES TO USE. MIX INTO ZUCCHINI MIXTURE. STORE IN COVERED CONTAINERS IN REFRIGERATOR. MAY BE USED THE SAME AS STORE BOUGHT PEEL, IN MUFFINS, CAKES OR WHATEVER YOU LIKE TO USE PEEL IN. GOOD IN FRUIT CAKE RECIPES. IT SEEMS LIKE A LOT OF WORK, BUT IT IS WORTH IT, IT REALLY IS GOOD.
In small saucepan bring stock to boil, add mushrooms. Remove from heat, let stand, covered 45 minutes. Drain mushrooms, remove stock. Squeeze mushrooms dry then chop. Meanwhile, generously grease 12 cup (3L) casserole or other shallow dish. Rub dish with cut sides of garlic. Mince garlic then scatter over base of dish. In very large skillet or shallow saucepan melt 1/3 cup butter over medium-low heat. Add leeks & rosemary; cook stirring occasionally 20 minutes or until tender. DO NOT BROWN. Add mushrooms, reserved stock, 3/4 cup of cream, milk, salt & pepper to skillet. Bring to simmer over medium-high heat. Add potatoes, cook covered over medium-low heat 15 minutes or until they soften; gently stir often to keep potatoes from sticking. Taste, adjust seasoning. Spread potato mixture in prepared dish. Drizzle remaining cream over top. If serving immediately cook, uncovered 45 minutes at 325°F. Do Ahead Tip: Let cool completely, refrigerate, covered up to 24 hours. Let stand 30 minutes before reheating. When ready to serve cook uncovered 45 minutes at 325°F.
Mix the first 4 ingredients together. Add salt and pepper to taste. Serve immediately, or refrigerate for an hour or longer so that the flavor goes through it. Enjoy!
In medium bowl, mix together the preserves, dressing, dry soup & red pepper flakes (if using) until well blended. Arrange 3 of the chicken breasts in the bottom of a 3-1/2 to 4 quart slow cooker. Spoon a fourth of the apricot mixture on top add 3 more layers of chicken with the apricot mixture in between & on top. Cover & cook on high for 1 hour. Reduce the heat setting to low & continue cooking covered for 2-1/2 to 3 hours, or until the chicken is tender & white throughout; DON'T overcook or the chicken will toughen. Serve with potatoes, rice, couscous or noodles.
In small saucepan, combine the ONE tablespoons cornstarch, the TWO tablespoons sugar and the THREE tablespoons vinegar (get it, 1-2-3?)! Stir. Drain the can of beets, reserving the liquid. Add 1/2 cup of the liquid to the pan. Cook over medium heat, stirring till thickened and bubbly. Add 1 tablespoons butter and salt and pepper to taste. Add drained beets and heat in the sauce till hot through.
The computer is at it again. I said "pressed cod roe", because that's what it says on the tin, but it "doesn't recognise" it. It's a firmly compressed, canned, light pink cod roe. So what you need is about 7oz/200g canned cod roe. Whirl 2 slices of bread in a processor or blender. I used brown bread, because that's all I had available. Remove and measure 1 cup. The usual tin of "pressed cod roe" is solid, so break it up and add to processor. Add bread. Whizz. It will be stiff, so just mix quickly and stop. I simply cut 1/3 off a sweet onion and weighed it for Zaar's purposes. You can use any small onion you have available. Add the chopped onion, Liquid Smoke, garlic, lemon juice and salt, and whizz again until well mixed. Add 2 tablespoons oil first, and see what the texture is like, then add the extra tablespoon. *NOTES: We get a highly concentrated hickory smoke "liquid smoke" in a bottle (quite natural, would you believe). It's handy to give that hint of smoke, as I've never been able to find "smoked cod's roe" as some recipes prescribe. If you can't find it, just leave it out. Also, most recipes use less roe and much more olive oil and bread, but somehow that would never have worked here. As it is, this taramasalata was still fairly soft after 2 hours in the fridge. I think leaving it overnight would be best: it will firm, and the flavours will mix. I kept thinking that lime juice would have been perfect, just a little less than specified, but I didn't have limes. Your mixture will probably need more salt. In the end I added more than stated above.
Preheat oven to 350 degrees F (175 degrees C). Cut eggplant in half, scoop out the pulp, leaving a 1/2 inch shell. Chop the flesh finely. Heat 2 tablespoons water in a skillet over medium heat. Cook chopped eggplant for about 1 minute. Stir in onion, garlic, and parsley, and cook until tender. Transfer to a large bowl, and mix in bread crumbs, chopped olives, capers, and lemon juice. Season with basil, pepper flakes, salt, and pepper. Stuff into eggplant shells. Top stuffed eggplants with overlapping slices of tomato. Drizzle with 4 tablespoons olive oil. Place on baking sheet. Bake in preheated oven for 30 minutes.
Cook bacon in 10-inch skillet over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels. Drain fat from skillet. Heat broth, peas, celery, onion, savory and garlic to boiling in same skillet. Boil uncovered 2 minutes; reduce heat. Cover and simmer about 40 minutes, stirring occasionally, until peas are almost tender (do not boil or peas will burst). Stir in carrots and bell pepper. Heat to simmering. Cover and simmer about 13 minutes, stirring occasionally, until vegetables are tender; stir. Sprinkle with cheese and bacon.
In saute pan over low heat, melt butter with a pinch of pepper, sage, and mascarpone. Add cream, reduce to a thick sauce, about 10 minutes. Meanwhile, cook pasta according to the package directions. Drain and add to the sauce. Toss the pasta in the sauce over low heat until well coated. Add salt and pepper if desired.
Preheat oven to 350°. Mix dry ingredients in a large bowl. Add moist ingredients. Stir well and spread on baking sheet (lined with parchment paper). Bake for 20-30 minutes, stirring every 10 minutes until golden brown. Take out of the oven and let cool for 15 minutes. Eat and enjoy =).
Position rack in the center of the oven and heat to 325 dgrees F. heat the oil in a large Dutch oven or small roasting pan over medium-high heat. Add the brisket and cook, turning once until browned on both sides, about 8 minutes. Transfer to a plate. Add the onions to the same pot and cook, stirring occasionally, just until softened, about 5 minutes. Place the brisket on top of the onions, add the cider and molasses and sprinkle with the garlic and herbs. If necessary, add more cider (or even water) to almost cover the brisket. Bring to a simmer then cover tightly and place in the oven and bake for 3 hours or until fork tender. Uncover and let the brisket cool in the pot. Cover and refrigerate until the next day. Scrape off and discard any hardened fat on the surface of the cooking liquid. Transfer meat to a carving board and slice thinly against the grain. Meanwhile, bring the cooking liquid to a boil over high heat. Taste and if the flavor needs concentrating, simmer for a few minutes to evaporate excess liquid. Season with salt and pepper to taste. Return the sliced brisket to the liquid , reduce the heat to medium-low; simmer until heated through. Serve hot with the onions.
Place frosting ingredients in a mixing bowl. Mix on medium speed until well blended. Ice cake when cake is completely cool.
Arrange 40 saltine crackers on a non-stick foil in a jelly roll pan. Melt butter and brown sugar in pan and boil 3 minutes. Pour over crackers. Bake at 350°F for 5 minutes. Pour chocolate chips over and let stand 5 minutes to melt. Spread around with knife and then sprinkle nuts and toffee bits over top and or raisins. Garnish with colored sprinkles. Place in refrigerator until hard. Break into bite-size pieces.
Preheat oven to 425 degrees F. Place potatoes with 2 of the lemons into pot of boiling wate for 5 minutes. Drain, then prick the lemons all over with a knife. (You will be putting these inside the chicken and the heat from them will help the chicken to cook quicker from the inside as well as making it taste and smell wonderful.). Remove the parsley leaves from the stalks and save the leaves to use later. Stuff the chicken with the hot lemons and the stalks of the parsley. Season the chicken and the potatoes with a little salt and freshly ground black pepper. Slice the chorizo at an angle, 1/4 inch thick. Oil a roasting pan and lay the potatoes in the center, then place the chicken on top and sprinkle with the chorizo and a few of the parsley leaves (leaving the rest of the leaves for part of the finishing garnish). Drizzle the chicken with a little olive oil. Take a piece of wax paper (large enough to cover your roasting pan) and wet it so it becomes flexible, then shake it out and lay it over the top of the ingredients in the baking pan, tucking it in snugly so the juices don't escape (Don't plaster it tightly against the chicken or it will stick - tent and tuck.) Cook in the preheated oven for about 1 hour and 20 minutes. While the chicken and potatoes are cooking, finely chop the zest of your 2 remaining lemons, the parsley leaves and the garlic. Season lightly with salt and pepper and toss together to create a seasoning-type garnish. Remove the pan from the oven, take chicken out and put to one side to rest. Give the potatoes a shake and put them back in the oven for a few more minutes to crisp up. I set the oven to broil for this part, so the potatoes would crisp faster. Just keep an eye on them. Carve the chicken and divide between 4 plates, with the potatoes and chorizo. The potatoes will have taken on the smoky flavor from the chorizo, so if there is any juice left in the pan, pour every bit over the plates. Sprinkle over the seasoning garnish (when it hits the hot juice, it will smell fabulous).
In one bowl, pour the milk over the oatmeal to soak. Mix the dry ingriedience in one bowl. Mix the other ingredience in another. Combine all of the bowls together. Add milk until it is the right consistency. Pour 1/3 cup of batter into a greased frying pan on medium heat. Tip shake the frying pan to get the pancake to spread out. Cook until the sides of the pancake pull up from the pan about five minutes. DO NOT OVERCOOK. It blackens quickly. Flip the pancake over and cook for another minute or so. Serve with butter. Batter will keep overnight.
Preheat oven to 375 degrees. In a large bowl cream shortening, butter, the 1&1/2 cups sugar, salt, cream of tartar, baking soda and vanilla. Beat in eggs one at a time. Stir in flour. Mix together the sugar and cinnamon. Form dough into 1 inch balls, press into sugar cinnamon mix and place on cookie sheet. Bake for around 10 minutes, or until dough starts to turn a nice, golden brown.
Combine sugar-free vanilla pudding mix, cottage cheese, ricotta cheese, and milk in a medium pot. Mix well (with a wire whisk). Boil on medium heat, stirring constantly, until concoction is boiling steadily. Pour immediately into four custard dishes. Serve hot or cold. Optional: If serving hot, mix in raisins and top with cinnamon, brown sugar, honey and/or maple syrup. (I like mine less sweet, so I usually just add raisins). For a more "cheesecake" effect, mix with equal parts of"Cool Whip FREE" and chill before serving. Garnish with a graham cracker and raspberries or other cheesecake topping.
Clean, stem and chop beet tops. Wilt in a small amount of water in pan. Mix dry indgredients, adding eggs and milk, work in the cooled, chopped beet tops, this requires mixing with hands and it is quite messy. You are looking for a medium to medium firm dumpling so if mixture is too wet and sticky add flour, if too dry add milk. Once you mix, form into dumplings about 4x1 inch, drop into salted boiling water and boil until dumplings rise and are firm. Drain and chill. Chop bacon and onion into bite size pieces, brown, add dumplings to heat through and serve.
Heat bacon drippings in a medium skillet on medium heat. Add deer steaks. Season with salt and pepper. Brown on both sides. Sprinkle flour over steaks. Allow to brown slightly. Slowly add 3 cups milk; bring to a boil. Add sliced onion. Reduce heat, cover and simmer until steaks and onion are tender. Stir occasionally. Remove cover and allow gravy to thicken.
Mix the sour cream and the taco seasoning mix together in a small mixing bowl. Pour the cream into a shallow serving dish. Mash the avocado with a little lemon juice and layer it gentley over the sour cream layer. Top with some shredded lettuce, chopped tomatoes and grated cheese. The measurements given were estimates as I just make the dish to taste. Just use a light layer of the toppings. As a variation you can use a layer of mashed refreid beans spread over the dish before the layer of seasoned sour cream. refrigerate until required and serve with plenty of corn chips.
Thaw two loaves of frozen bread dough or make the equivalent amount using your favorite bread recipe. While dough thaws, make the filling. Brown the hamburger and drain, then return to pan. Add cabbage and onion and cook down. Salt and pepper to taste (1 tsp pepper recommended). Let dough rise, then punch down and roll a portion to 1/4" thickness. Cut into 4" x 8" pieces and add about 1/2 cup meat mixture to each. Fold dough pieces over and seal the edges, then place seam-side-down on a greased cookie sheet. Let rise 20-30 minutes, then bake in pre-heated 375 degree oven for 20 minutes or until brown. Call Nebraska natives not in attendance and gloat (taunting not advised).
Melt butter in a Dutch oven or other large heavy pot, add the onions and bell peppers. Saute over medium high heat. Brown well (being sure to scrape the bottom of the pot frequently to loosen any stuck particles) (You want to caramelize the onions to bring out their sweetness) (This process will take about 45 minutes). Reduce the heat to medium low, add the salt, peppers, crawfish fat, and water. Stir well and let simmer 30 minutes more (you can prepare the dish in advance to this point; about 30 minutes before serving). Reheat the mixture over medium heat. Raise the heat to medium high, stir in the crawfish and cook for 10 minutes. Add the green onions and parsley and let cook for another 5 minutes. Place generous servings of hot cooked rice in the middle of large flat plates and spoon the crawfish all around.
Butter an 8-inch square baking pan. Line bottom and two sides with parchment paper, leaving a 2-inch overhang on both sides. Butter paper; set pan aside. In a large saucepan, combine butter, marshmallows, and cocoa. Cook over medium, stirring frequently, until melted, about 6 minutes; stir in rice cereal. Press rice mixture into prepared pan; drizzle with melted chocolate. Let cool to room temperature; cut into 16 bars. (To store, keep in an airtight container at room temperature, up to 5 days.).
Cook rice. I used a rice steamer. If you use a different method, the ratio may be different. When rice is cooked, spread it out on a large baking sheet & let cool completely. Prep everything. Chop onions & scallions. Beat eggs, add 1TB soy sauce & pepper. Heat wok until it is HOT. Add 1TB oil - vegetable/canola/sesame(NOT toasted!) & swirl to coat sides. Add egg mixture, swirl to coat sides. Scrape pan to cook it all quickly, scraping as you go. This will take 2-3 minutes. When all get is cooked, not just set, scrape into a bowl & set aside. Add 2TB oil to hot wok. Add chopped onions. Cook until browned & softened, 3-5 minutes. Add cooled rice. Every few minutes, scrape up from the bottom, so that the rice on the bottom & sides get a bit crispy. When it starts looking crispy, not burned, add soy sauce along top rim of rice & stir fry/stir up well. Keep turning up from bottom as you go along. I added another TB or so oil along the top rim of rice -- it goes down the sides coating the rice & helps to crisp it up. This will take 5 minutes or more. Take the time to let it cook & get a bit crispy. Sprinkle on enough sesame seeds to make you happy & stir that in, continuing to stir up from the bottom. Add 1TB (or more) toasted sesame oil to the top rim of the rice & continue to stir it from the bottom. Chop up scrambled egg w/spoon & add to rice. Continue to stir from the bottom. Add chopped scallions & continue to stir --. Season with salt to taste, stirring well between each addition to check seasoning. Add more soy sauce and/or sesame oil if it suits you. :).
Preheat oven to 350°F. Heat 3 tablespoons of the oil in a medium skillet over medium heat. Add one chopped onion and saute, 2-3 minutes. Add the garlic and saute for 1 minute longer. Set aside. In a separate medium bowl, combine the remaining onion, orange juice, lemon juice and wine. Season with salt, pepper and bay leaf. Add the heated onion & garlic oil and mix well. Place chicken pieces in a 9x13 inch baking dish and pour the juice mixture over the chicken, coating well. Add onion slices and sliced olives. Bake for 1 hour, basting oaccasionally with the sauce. Garnish with parsley leaves, if desired.
Beat butter at medium speed until creamy; gradually add in sugar and beat well. Combine flour, baking soda, ginger, and cinnamon; add to to butter mixture, alternating with molasses and water. Dough will be very soft. Cover and chill for 2 hours. Divide dough into 4 equal portions; shape into 9 inch rolls. Wrap each in wax paper and freeze for at least 2 hours. When ready to bake, preheat oven to 350°F. Cut dough into 1/4 inch thick slices, and place on lightly greased cookie sheets. Bake for 10-12 minutes. Cool for 3 minutes on cookie sheet before transferring to wire racks to cool completely.
In a large bowl, whisk together ricotta, sour cream, butter, vanilla, milk, egg yolks, sugar, cinnamon, salt, and lemon zest until completely homogenized. Sift flour and baking powder on top and blend completely. In a separate bowl, beat the egg whites to stiff peaks and gently fold into batter - the batter should be just thin enough to pour- if too thick, add more milk. Pour by 1/4 cups onto prepared 375 degree griddle and cook 2-3 minutes on first side, then flip and cook 1-2 minutes more, or to your liking.
place salmon on baking sheet. mix mayo, lemon, and horseradish together. place generous amount of horseradish cream on top. melt butter. add to bread crumbs. put crumbs on top. slightly press crumbs in. sprinkle more on top. bake at 350F for approx 20 minutes.
Bring the water to a boil in a large saucepan. Stir in the orzo and salt. Boil for 10-12 minutes or until tender; drain. Stir in the parsley, lemon juice, capers, olive oil and pepper into the orzo. Serve immediately.
Spray a 12-cup muffin pan with vegetable cooking spray. Set aside. In a small bowl, sprinkle yeast over warm milk. Let stand until foamy, about 5-10 minutes. In a large bowl, combine flour, sugar, and salt. Mix well. Stir yeast mixture, oil, and egg into flour mixture until a dough forms. To prepare filling, in a medium bowl, combine brown sugar, pecans, and cinnamon. Mix well. On a lightly floured surface, knead dough for 5 minutes. Divide dough in half. Roll each half to a 12x9-inch rectangle. Sprinkle each rectangle with half of the filling, leaving a 1/2-inch border. Lightly press filling into dough. Starting with a short side, roll up dough, jelly-roll style. Cut each piece into 6 rolls. Place rolls in prepared pan. Cover; let rise until doubled, about 1 hour. Preheat oven to 425°F Bake until golden, about 15 minutes. Place on a wire rack and cool slightly. Serve warm.
Shell the eggs, cut them in half lengthwise, and put the egg yolks in a small bowl. Set the egg whites aside. Add all of the remaining ingredients except the mayonnaise to the yolks, mashing well with a fork. Be sure the honey is well distributed. Stir in the mayonnaise and taste for lime and salt. Spoon the mixture into the egg whites, cover, and refrigerate for at tleast 2 hours or overnight. Let come to room temperature before serving.
Heat oven to 350. Grease 13 x 9 inch pan. Reserve 2/3 cup of the dry cake mix for filling. In a large bowl, combine remaining dry cake mix, margarine and 1 egg at low speed until well blended. Press in bottom of greased pan. Bake at 350 for 15-20 minutes or until light golden brown. In large bowl, combine reserved 2/3 cup dry cake mix, brown sugar, corn syrup, vanilla and 3 eggs at low speed until moistened. Beat 1 minute at medium speed or until well blended. Pour filling mixture over warm base; sprinkle with pecans. Bake an additional 30-35 minutes or until filling is set. Cool completely. Cut into 36 bars. Store in refrigerator.
Prepare pudding with milk as directed on box. Gently fold in Cool Whip. Place into 4 individual serving dishes and freeze for about 30 minutes.
Cut cauliflower into florets (about 3 cups). Cook in boiling salted water to cover 10 to 12 minutes, or until tender; drain and set aside. Melt 4 tablespoons butter in a medium saucepan over medium-high heat. Whisk in flour until smooth. Gradually add milk, whisking constantly, until mixture begins to thicken. Lower heat to medium. Add cheese and sour cream, stirring until cheese melts. (Do not boil.). Stir cauliflower, ham and mushrooms into cheese sauce; pour into a 2-quart baking dish. Sprinkle breadcrumbs evenly over casserole. Cut 1 tablespoon butter into pieces and sprinkle evenly over breadcrumbs. Bake casserole, uncovered, at 350 degrees for 45 minutes.
Place 1/4 cup of the warm water in a small bowl. Stir in the sugar until dissolved, then sprinkle the yeast onto the surface of the water. Let the yeast float there for 1 minute, then stir it into the water. Let the yeast"proof" for 10 minutes. It should bubble a bit; if it doesn't, the yeast is outdated and inactive. Pour the yeast mixture into a large bowl, then stir in the remaining water and the olive oil, flour, and salt. With a wooden spoon, mix the dough until it forms a ball. On a lightly floured surface, knead the dough for 10 minutes or until it is smooth and elastic. Coat the inside of a large glass or ceramic bowl with olive oil. Press the ball of dough into the bottom of the bowl, then flip it over so the oiled side is on top. Cover the bowl with plastic wrap, then let the dough rise in a warm place until it has doubled in bulk, about 1 1/2 hours. Makes 1 1/2 pounds of dough.
Dissolve Jello in boiling water and add Cola. Let stand in refrigerator until almost firm. Add banana, marshmallows and pineapple; mix well. Whip cream. Stir into Jello mixture. Chill until firm. You can change this up by changing the flavor of the Jello and the type of cola you use, be creative! Have fun! The prep time is approximate, I haven't kept track of how long it takes me.