HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute celery and onion in small amount of olive oil or vegetable oil until partially done, about 5-8 minutes. Set aside. Using the same pan you used for the celery, cook the brat pieces over medium high heat until no pink remains and they are cooked through. Drain off any grease. In a well buttered 2-quart casserole dish, layer potatoes, then brats, then celery and onions, then green beans. Mix the milk with the soup, stir well to combine, and pour over layered ingredients in the casserole dish. Bake at 375° for 1 hour 30 minutes, uncovered. If desired, increase the amount of brats for a meatier meal.
Pour 1 quart water in a large saucepan and bring to a boil. Add butter beans, bacon, and butter and cook for 15 minutes. Add the potatoes, onion, tomatoes, celery, salt, and pepper and cook over low heat for 45 minutes. Add the corn and cook for an additional 10 minutes.
Mix all ingredients in a large bowl and stir well. Put in an airtight container to store. To Make the Gravy:. Take 3-4 heaping Tbls. of mix and place in 2 cup measuring cup. Add 1-1/2 cup water or milk and whisk well. In a saucepan pour in mixture and whisk as it comes to a boil. Add 1/4 to 1/2 cup more water, milk or evaporated milk. It will be rich and creamy using milk but water works just fine. Additional salt & pepper to taste.
Pre-heat oven to 400F Wrap 2 slices of bacon around each fish and place in a shallow ovenproof dish with the loose ends tucked underneath. Bake for 15-20 minutes, until tender. Garnish with chopped parsley.
Wash lettuce; remove core. With a tablespoon, remove enough of the lettuce around core to leave a cavity 2 to 3 in diameter. Save removed lettuce for another use. Combine cheeses, carrot, green pepper, tomato, pepper, salt and onion, pack firmly into lettuce cavity. Wrap lettuce head in foil or plastic wrap and chill until center is solid. Slice lettuce into wedges. Serve with dressing of your choice. A few pieces of fresh fruit (grapes, strawberries or melon) placed on the salad plate is very nice.
Heat olive oil in sauce pot, and saute the onion and garlic. Add remaining ingredients except the grated cheese and bring to a boil. Cover, lower heat and simmer one hour. NOTE: For a thicker sauce, stir in the 1/4 cup grated cheese and simmer 5 minutes more. Actually -- I think it even tastes better.
Prepare pasta according to package directions. Heat 2 tablespoons oil in a wok or large skillet over medium-high heat 1 minute or until hot. Add peas and next 7 ingredients and stir-fry 5 to 7 minutes or until crisp-tender. Stir in soy sauce and 1 tablespoon water; add pasta, tossing until thoroughly heated. Remove from heat, and toss with remaining oil and 1 tablespoon sesame seeds. Serve immediately.
Preheat oven to 375°. In a small bowl, combine apple pie filling and 1 teaspoon cinnamon and set aside. On a floured surface, roll out each biscuit to a 6" long oval. Spoon apple mixture into the center of each and fold the dough over top to bottom and pinch the edges to seal. At even intervals, cut three 1" long slits toward the center of each biscuit from the rounded edge. Arch the tops of the biscuits just enough to open the slits. In small bowl, combine granulated sugar and the remaining 1/2 teaspoon of cinnamon. Sprinkle evenly over biscuits. Place on lightly greased baking sheets and bake for 10 to 12 minutes or until golden brown. Combine powdered sugar and milk and drizzle over the bear claws. Can be served warm or cooled completely.
Make the filling and frosting: place the pudding mix and milk in a 2-qt saucepan over medium-high heat. Whisk constantly until the mixture comes to a boil and thickens, 4-5 minutes. Turn off the heat. Add the chocolate chips, butter, and vanilla and stir until the chips and butter melts, 2 minutes. Remove the pan from the heat and cover the pudding with plastic wrap placed directly on its surface. Let cool for 45 minutes at room temperature. Meanwhile, preheat the oven to 350°F Line 24 cupcake wells with paper liners. Make the batter: place the cake mix, cocoa powder, buttermilk, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the mixer and scrape down the sides of the bowl. Increase the mixer speed to medium and beat 2 minutes more. Batter will be thick. Scoop 1/4 cup batter into each cupcake well~you should get 24. Bake for 17-20 minutes, until tops are springy when lightly pressed. Cool in the pans on wire racks for 5 minutes. Remove 4 cupcakes from the pans and crumble them into a bowl, making coarse crumbs. Loosen the remaining cupcakes from the pans and cool them on wire racks for 15 minutes. Divide the pudding mixture into 2 portions. Fit a pastry bag with a large round tip and spoon 1 cup of the filling into the bag. Gently push the tip into the center of each cupcake and squirt a generous amount of pudding inside. Refill the bag as needed and repeat for all 20 cakes. Place a heaping tablespoons of the remaining pudding portion on the top of each cupcake and spread to cover the entire surface. Top the frosting with a sprinkling of cupcake crumbs, pressing down slightly so they stick. Store uneaten cupcakes covered in the refrigerator for up to 5 days.
To prepare the broth: Saute pepper, Cajun seasoning, and garlic in butter for approximately 5 minutes over medium heat. Add remaining ingredients. Bring to boil. Turn down to simmer and leave on stove until ready to serve. Shrimp preparation: Melt butter in pan and add shrimp, Worcestershire sauce, pepper, Cajun seasoning and garlic, and cook to medium rare. Add the broth and bring to a simmer. Serve in large bowl over rice with baguette and lemon wedges.
Preheat oven to 300 degrees. Cream softened cream cheese with splenda until very smooth. Blend in sour cream, vanilla, and lemon juice. Add eggs one at a time and beat until smooth but don't overbeat. Pour mixture into an 8 or 9 inch springform pan and wrap bottom and sides of pan with tin foil to form a watertight barrier. Set pan in larger pan (I use a big roaster) and add water to about half way up the springform. Place into oven and cook 1 hour. Reduce heat to 200 and cook another hour. Cool slowly at either room temp or it is actually best to turn off the oven and leave the cheesecake in it overnight to cool. (Cheesecakes most often crack due to overbeating and cooling too rapidly). Place in fridge for several hours before serving. Top with your favourite fresh fruit if desired and whipped cream.
In 3-quart saucepan, cover potatoes with water. Bring to a boil. Reduce heat to low and simmer 20 minutes or until potatoes are very tender; drain. Return potatoes to saucepan; mash. Stir in remaining ingredients.
Combine first 4 ingredients in small bowl, adjusting Worcestershire sauce to taste. (I use the regular Worcestershire sauce but I think the White Wine sauce is simply to look nicer!). Mix until smooth. Spray baking pan with nonstick spray. Place salmon fillets on pan and coat with mayo mixture. Bake at 450°F for 12-15 minutes or until fish flakes easily when tested with a fork.
Cut rhubarb into 1/2 inch pieces. Hull strawberries and cut in half. Place rhubarb, strawberries, sugar and lemon juice into a large heavy bottomed saucepan. Let sit for 20 minutes. Add tapioca and let sit another 20 minutes. Slowly heat mixture to a simmer and cook at a very low simmer for about 45 minutes, testing for consistency of jelly after a spoonful is refrigerated. (you may need to continue simmering until it reaches this consistency). Cool and refrigerate.
In saucepan, combine water, bouillon and barley. Bring to boil. Reduce heat, cover and simmer for 10-12 minutes or until the liquid is gone and barley is tender. Place cooked barley in a bowl. Add beans and green onions. Toss with dressing. Serve or chill several hours before serving.
Combine all ingredients in blender. Cover and process until creamy. Serve over torn lettuce with Parmesan cheese and croutons.
PREPARE the CRUST: Into the large bowl of your food processor, add 2 2/3 cups unsifted all-purpose flour, 1 tablespoon chicken bouillon powder, 1/2 teaspoon rubbed sage, 1/8 teaspoon onion powder, 1/8 teaspoon turmeric powder, 3/4 cup canola oil, 6 tablespoons milk, 1 teaspoon hickory bacon fat, 1 teaspoon apple cider vinegar, 1 teaspoon brown sugar; POUR into food processor tube while running; PROCESS for 30-45 seconds; DUMP onto sheet of waxed paper sprinkled with flour; DIVIDE dough so bottom-crust portion is slightly larger; shape dough into balls; flatten slightly; PLACE sheet of waxed paper over bottom-crust dough; ROLL 2 inches wider than a 9 inch deep-dish pie plate; REMOVE top sheet of waxed paper; SLIDE hand under bottom sheet of waxed paper; TURN over into pie plate so waxed paper is on top; EASE pastry to fit pie plate; REMOVE waxed paper (do not pierce dough); PLACE pie plate into the freezer until ready to fill (shell should be fairly frozen when filled). CUT artichoke hearts into quarters or chunky bite-sized pieces; SET aside. GRATE 1 cup swiss cheese; SET aside. SAUTE 2 whole garlic cloves and 1/3 cup chopped onion in 2 tablespoons olive oil in a medium saucepan over medium heat until onion and garlic soften. ADD artichoke hearts to saute mixture along with 1/4 cup dry white wine, 1 tablespoon minced parsley, 1 teaspoon fresh snipped dill, and 1/4 teaspoon kosher salt; STIR and saute until liquid evaporates; REMOVE saucepan from heat. REMOVE whole garlic cloves from saucepan and place into a food processor bowl along with 1 3/4 cups cream, 1 cup shredded swiss cheese, 4 eggs, 2 tablespoons melted butter, 1/4 teaspoon sugar, 1/8 teaspoon nutmeg and 1 pinch ground white pepper; PROCESS for 30 seconds. COMBINE custard mixture with artichoke saute mixture in a medium-large bowl; ADD 2-3 ounces crumbled feta cheese (optional but recommended); FOLD ingredients together until well blended. POUR custard mixture into two 9-inch pre-baked pie shells or into one 10-inch deep dish pre-baked pie shell; TOP with 2-3 ounces crumbled feta cheese (optional but recommended) SPRINKLE with snipped fresh chives or green onion tops before baking. BAKE at 375 for 25-30 minutes until puffed and lightly browned; ALLOW to set 10 minutes. SLICE, then SERVE and ENJOY!
Drain syrup from peaches into a 2-cup measuring cup. Add enough water to measure 1 1/3 cups. Chop peaches and set aside. In a saucepan, combine the syrup, brown sugar, ginger, and cinnamon. Bring to a boil. Reduce heat and cook and stir for 5 minutes. Remove from the heat. Stir gelatin into syrup mixture until dissolved. Add peaches. Refrigerate until partially set, about 40 minutes. In a bowl, blend cream cheese and nutmeg. Spread over the bottom and up the sides of the crust. Pour gelatin mixture over cream cheese layer. Spread with whipped topping. Chill until serving.
In a bowl, stir together mint, mayonnaise, lime or lemon juice, ginger, green onion, salt and pepper. Add salmon; mash to combine. Place tortillas on work surface; top with lettuce. Spoon one -quarter of the salmon mixture onto centre of each tortilla. Fold in sides and roll up from bottom; cut in half, if desired.
Place all ingredients in crock pot, turn on low, cook 8 or more hours. Meat will shred easily when ready to serve.
Saute the sirloins in butter to the taste of the diners. Remove the sirloins and place on serving dishes. In the same pan add a little more butter, anchovies, olives, and tarragon. Saute until well mixed. Pour an equal amount of the sauce over each sirloin and serve.
Preheat oven to 300°F Beat margarine, sugar and vanilla until light and fluffy. Gradually add the oil. Combine the baking powder with a little flour, and beat into the dough. Knead in the rest of the flour. Divide the dough in half and roll each piece into a rope. Cut each rope into 25 pieces and roll into balls. Place on a a greased or parchment-lined baking sheet. Press an almond half into each ball. Bake on the center oven rack for about 20 minutes, or until just starting to turn golden.
In a large plastic storage bag, add flour, 1/4 tsp salt, pepper, and shake to mix. Slice the round roast into four servings, about 3/8 inch thick and place in the bag with the flour mixture. Shake and massage the bag to coat the meat. Set aside. Add the oil to a large skillet and cook the onions, carrots and celery until the onions are translucent. Move the vegetables to the outside of the skillet and place the coated meat, and any remaining flour, in the center. Pan-fry the meat for about a minute on each side to slightly brown the meat. Add more oil if needed. Add the thyme, tomatoes and 1 cup water and reduce heat to medium low. Simmer for about 15 minutes. The liquid should reduce and thicken. Stir as needed to avoid sticking. Meanwhile, in a medium sauce pan, heat 1-1/4 cup water, milk, butter, garlic and 1/2 tsp salt to boiling. Remove from heat, add instant potatoes, stir and let set for a minute to fluff up. Plate the meat and potatoes, cover both with the tomato sauce, and enjoy!
Combine cream and milk in a large bowl. Add sugar and stir until dissolved. Add hazelnut liqueur (here is where I would taste--add more liqueur or sugar to your liking). Stir in chopped hazelnuts. Add mixture to ice cream maker and process according to directions (takes 20-30 minutes in my ice cream maker). Freeze for 4 hours or overnight before serving.
In each of two 3-quart saucepans bring half of water, oil, cinnamon, cumin, salt, and apricots to a boil. Stir 1 box couscous into each pan and let stand, covered, off heat 5 minutes. Fluff couscous with a fork and transfer to 2 shallow baking pans to cool as quickly as possible. Cool couscous completely and with your fingers break up any large lumps. Couscous may be made 1 day ahead and chilled, covered. Bring couscous to room temperature before proceeding. Fluff couscous with fork again and stir in currants, pistachios, mint, and salt and pepper to taste.
Mix first four ingredients together until well combined. Serve as sandwich on bread of your choice, (I prefer toasted bread, though you could use english muffin or bagel.). Add any additional toppings, such as tomatoes, olives etc at time of serving.
Heat oven to 375°F. Beat margarine, brown sugar, honey, and egg in a medium bowl on medium speed, scraping bowl constantly, until smooth. Stir in remaining ingredients. Drop dough by teaspoonsful onto an ungreased cookie sheet. Bake until set and light brown around edges (surface of cookies will appear shiny), 7-9 minutes. Let stand 3-5 minutes before removing from cookie sheet. Variations:. Honey-Bran Cookies: Stir 1 cup of shredded bran cereal into batter. Honey-Cinnamon Cookies: Mix 2 tablespoons sugar and 1/2 teaspoons ground cinnamon; sprinkle on cookies immediately after removing from oven. Honey-Coconut Cookies: Stir 1 cup of shredded coconut into batter.
Halve the leeks lengthwise, then slice them into half-moon shapes approximately 1/2-inch thick. Rinse the leeks thoroughly to remove any dirt. In a large pot, melt the butter over medium-high heat. Add the leeks and cook, stirring frequently, until they're tender. Do not let brown. Add the cauliflower and chicken broth. Turn heat to high and bring to boil. Reduce to simmer and cook until cauliflower is tender. Add the yogurt and return the soup almost to a boil. Remove from heat. Puree the soup, in blender or food processor, as finely as possible. Season with salt and freshly ground pepper. Add milk to thin if needed, and return to pan and reheat over medium heat. Serve.
Pour Chicken Broth into large pot and bring to boil. Add boneless skinless chicken to pot. Add approximately 2 tablespoons of rosemary, salt, fresh ground pepper (add salt and pepper based on personal preference). Drain and rinse Carrots and Apricots. Soak Apricots and Carrots in apporx. 1/4 apricot brandy (this can be done the night before for more flavor). Pour Apricots, Carrots, and brandy into a blender and blend until smooth. Once chicken is thoroughly cooked, removed from broth and shred with forks (I personally prefer a pulled bbq consistency, but chunks are just as good). Pour Pureed apricot/carrot mixture into the remaining chicken broth and add shredded chicken. Add about 1/8 tsp of cayenne pepper, and 1/8 tsp of onion powder. Add additional Rosemary, salt and pepper to taste. Allow to boil an additional 10-15 minutes. serve heated.
In a 4 quart Dutch oven cook sausage, onion and garlic in hot oil over medium high heat until sausage is lightly browned and onion is tender. Add broth and water to Dutch Oven; bring to boiling. Add pasta; cook for 3 minutes, stirring frequently. Add spinach and pepper; cook about 1 min more or until spinach wilts. Stir in cream. Serve immediately.
First defrost spinach in microwave. Brown up about 1/4 pack of bacon. I just cut about 8 1/4" slices down the whole package of bacon then they cook in small pieces that when is brown you place on paper towels to cool. While bacon is browning i chop everything and then the bacon is usually finished by the time i cut everything up and then i use the 3 tbsp of the bacon oil for the next step. Add butter and oil to small skillet on medium heat. Once heated place in chopped onions and garlic. Let cook for about 2 minutes, and then add mushrooms. After about 1-2 mins add in the spinach, bacon (you can just roll the paper towel in a ball and the bacon will crumbles small), bread crumbs (you may a light sprinkle more), and the crumbled cheese. Mix all together and remove from the heat to cool. Lay out steaks and pound to thin out slightly, and tenderize. Sprinkle both side of the steak with the remaining seasonings (except chili powder), and soy sauce. Take the remaining sliced cheese and lay out along the surface of steaks. Then spoon on the filling and pat down, leaving about 3" without filling at each end. Then start rolling the steaks securing the ends with tooth picks. Then lightly dust with chili powder. Preheat the oven to 300. Place rolls in heated skillet to brown all sides, about 5 minutes totals, then place on roasting rack/pan in oven for about 45 mins (i tend to like mine medium rare, so keep in for 1 hr for less of a pink center). When cooled slice into 1 inch 'wheels' and fan out on serving platter. Looks BEAUTIFUL! (Goes great with a gravy and some rice or noodles.
Melt butter and stir in flour. Add garlic and onions; cook over medium high heat until onions are transparent. Add oysters; cook until oysters are firm, about 8 minutes. Add chicken broth and cream, stir well to combine. Add spinach and bring to a boil. Remove soup from heat and allow to cool a bit. If desired, process in a blender or food processor until well blended. I usually puree half to give the soup some body. Season to taste with seasonings and serve.
Preheat oven to 400F. Coat a baking sheet with cooking spray. Place the squash, cut side down, on the sheet. Bake for 30 minutes or until tender when pierced with a sharp knife. Allow to cool slightly. With a fork, scrape the squash strands into a large bowl. Meanwhile, warm the oil in a medium skillet set over medium heat. Add the onion, garlic and basil. Cook for 4-5 minutes or until the onion is soft. Add the tomatoes. Cook for 3 to 4 minutes, or until the mixture is dry. To the bowl with the squash, add the cottage cheese, mozzarella, parsley, salt and the onion mixture. Stir well to mix all ingredients. Spray a 9x13 baking dish with cooking spray. Pour mixture into prepared dish. Sprinkle with the Parmesan cheese and bread crumbs. Bake for 30 minutes or until bubbly and heated through.
Preheat oven to 425°F. Cream butter till fluffy. Add cottage cheese & blend VERY well. Work in flour & chill dough thoroughly. Roll on lightly floured surface into thin sheets & cut into squares. On ea square of dough, place 1 teaspoon of strawberry preserves. Fold over to make a triangle & press edges together w/tines of a fork. Place on baking sheet, bake for 15 min & serve warm. NOTE: Altho strawberry preserves are used in this recipe, more typically Czech fillings are suggested as well & include: prune, apricot or date-nut.
Preheat oven to 375 degrees. Over low heat simmer spaghetti sauce, water and beans. In a small bowl combine ricotta cheese and egg and set aside. In an 11 x 13 inch pan place one cup of the bean mixture. Cover with 3 pieces of lasagna noodles, then spread about 1/3 of the ricotta over the noodles. Top with 1 cup of the bean mixture, then about 1/2 cup of the mozzarella. Repeat layers twice. Place remaining 3 lasagna noodles and pour the remaining bean mixture over all of it. Top with remaining mozzarella. Sprinkle with parmesan, too if you like. Cover with foil and bake for 30 minutes. Uncover and continue baking another 15 minutes. Let stand for 15 minutes before serving.
Rinse the lentils thoroughly. Add lentils, water, bay leaves, thyme, and garlic to a medium saucepan; bring the mixture to boil. Lower the heat and simmer, uncovered, for 20 minutes or until lentils are tender, stirring frequently. In a small bowl, add the sun-dried tomatoes and boiling water to cover; set aside. In a large bowl, add the celery, bell peppers, onions, and parsley. In another smaller bowl, whisk together the dressing ingredients until smooth. When the sun-dried tomatoes are softened, drain them, mince them and add to the vegetables. Drain the lentils, discarding the bay leaves. Add the lentils and dressing to the vegetables; toss to coat. Serve immediately or cover, chill and serve later.
Cook pasta as directed on box. While pasta is cooking, in large bowl, stir together seasoning mix, cold water and oil. Add chicken and set aside. Drain pasta; rinse with cold water. Shake to drain well. Stir drained pasta and remaining ingredients into chicken mixture. Refrigerate at least 1 hour before serving.
Heat oven to 350 degrees. Line 8" square baking pan with foil; spray foil with cooking spray. To make crust - Heat chocolate mint chips and butter in medium saucepan over medium low heat until melted, stirring constantly. Remove from heat; stir in cookie crumbs. Press into bottom of pan. Bake 6-8 minutes or until fragrant. Cool competely on wire rack. To make filling - Heat 1/2 c chocolate mint chips and 1 T butter in small saucepan over medium low heat until melted, stirring constantly. Remove from heat; cool to room termperature. Beat remaining 1/4 c butter and cream cheese in large bowl at medium speed until smooth. Beat in 2 T cream and peppermint extract and vanilla. Reduce speed to low; beat in cooled chocolate mixture. Slowly beat in powdered sugar. Stir in remaining 1/4 c chocolate mint chips. Spread over crust; smooth top. Refrigerate 15 minutes or until set. To make topping - Meanwhile, place chopped chocolate in medium bowl. Bring cream to a boil in small saucepan over medium heat; pour over chocolate. Let stand 1 minute; stir until smooth. Cool at room temperature 3-5 minutes or until slightly thickened but still pourable. Spread over filling; sprinkle with peppermint candies. Refrigerate 1 hour our until set. Store in refrigerator.
Pulse all ingredients in a blender in batches until smooth. Chill and use as needed.
Set oven to 350 degrees. Butter a 13 x 9-inch baking dish. In a skillet saute the yellow onion, green onion, garlic and celery in 1/4 cup butter for about 3-4 minutes or until softened; transfer to a large bowl. Add in soup, hash brown potatoes, Parmesan cheese, sour cream, cheddar cheese and mayo; mix well with a wooden spoon to combine, then season with seasoned salt and black pepper. Transfer the mixture to prepared baking dish. Top with grated Parmesan cheese. Bake for about 40 minutes.