HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400 degrees F. Halve the yams and place them, cut side up, in a shallow baking dish large enough to hold them in a single layer. Drizzle with oil and sprinkle with thyme. Season with salt and pepper. Bake until golden brown and very tender, 35-45 minutes.
Preheat oven to 220°C Spray a shallow baking dish with olive oil. Cut a thin slice from the bottom of each potato. Place cut side down on a work surface. Lay a wooden spoon parallel to potato. With base of knife resting on spoon handle, thinly slice each potato without cutting all the way through. Place potatoes in prepared dish. Fan slices. Brush with 1TB of butter. Sprinkle with pepper. Bake for 1 hour. To prepare desired topping, combine ingredients in a bowl. Mix well. Sprinkle over potatoes. Drizzle with the remaining butter. Bake for 15 minutes. serve immediately.
In large stock pot, cook the diced sweet potato in the vegetable stock over medium-high heat for approximately 10-15 minutes. Add the chicken stock and bay leaf, reduce heat to medium-low and allow to simmer. While that's simmering, cook your bacon in a large skillet until it is crisp. Remove the bacon and let drain on paper towels. (If you aren't planning to use bacon, this is where you would heat your olive oil). Add cubed chicken to the bacon drippings (or oil) and cook (over medium heat) until just starting to turn white, stirring frequently. Crush the basil and thyme and add to chicken, stirring to mix together well. Add the Worcestershire sauce and let it all cook for about 10 minutes to blend the flavors, stirring every so often. Remove the chicken with a slotted spoon and add to the simmering stock. In same skillet put your onion, carrots, and garlic and saute for about 10 or 15 minutes, stirring occasionally (you just want them slightly tender, not mushy). Use a slotted spoon to remove the veggies and add them to your simmering stock. Cover and simmer for approximately 1 hour or until the veggies are the consistency you like. If not thick enough for you after the hour, mix the cornstarch and water into a "slurry" and add slowly to the stock, stirring constantly, until thickened. Slowly stir in the cream and allow to warm through. If you used it, crumble the cooked bacon over top. Serve with warm rolls.
Preheat oven to 425 degrees. Filling: Mix all ingredients in a large bowl and turn them into the unbaked pie shell. Prepare Topping: Combine flour and sugar and cut in butter until you have pea sized crumbs. Sprinkle topping evenly over the apples and pat down around the edges. Carefully slide the pie into the brown bag and fold the end under the pie plate. Place on a cookie sheet. Bake for 50 minutes. Remove from oven and then remove pie from when cool enough to handle. No burnt crust, no under baked apples and no juices spilling over into your oven!
In a skillet, brown ground beef. Add green peppers and onions and cook until onions are opaque. Add mushroom and cook until they become slighly tender. Combine all ingredients in a large pot, set stove to low and heat to preferred temperature.
Preheat oven to 375°. Make the crust: mix the cracker crumbs and butter together; press two-thirds of the mixture into a 10-inch pie pan. Spread the remaining crust mixture in another pan. Bake the crumb-lined pan and the extra crumbs for 10 minutes or just until toasted, shaking the extra crumbs once during baking. Sprinkle the warm pie crust with 1/4 cup of the parmesan cheese and cool. In a large skillet, heat the olive oil; add in the garlic and onion; cook 2-3 minutes, stirring, until the onion is soft. Add in zucchini, eggplant, and bell peppers; cook and toss over high heat for 10 minutes. Add in the basil; stir. In a small bowl, combine the ricotta, eggs, and salt; blend mixture into the vegetable mixture. Turn into crumb-lined pan; sprinkle the top with the remaining parmesan cheese and the toasted cracker crumbs. Bake for 20-25 minutes or until the pie is set. Before serving, sprinkle with the diced tomatoes; serve hot or at room temperature.
Cut daikon into 1 1/2 inch thick rounds. Peel. Bevel edges of each slice to prevent the edges of the daikon from breaking up while cooking. Cut a shallow cross into one side of each slice to facilitate cooking. In a saucepan, arrange each slice cross-cut side down. Cover with rice water and cook until tender; drain. Combine simmering sauce ingredients. Place cooked daikon on top of the kombu in a saucepan. Pour simmering sauce over and bring just to a simmer, then reduce heat to low and simmer until soft, about 20 minutes. Arrange daikon slices in 4 warmed dishes. Discard konbu. Pour remaining cooking liquid over daikon and serve.
Place the milk and cocoa in a saucepan and stir until the milk is boiling, use a whisk to mix them. Remove from the heat after its completely mixed inches. Beat the egg yolks with the vanilla and sugar until the mixture is pale and smooth, Gradually add the mixture to the chocolate saucepan and simmer it on a medium heat, do not boil the mixture but mix it frequently with the whisk, when the mixture has thickened dissolve the gelatin into 3 tbsp of hot water then mix it into the milk mixture quickly and whisk it again. Place the mix in the fridge until its partially set. Whisk the egg whites until they hold soft peaks and then fold them into the milk mixture with a wooden spoon gently. Pour the mixture into individual moulds and chill until set, To get them out of the moulds run them under hot water for a few seconds and tap them out.
Cut sqash in half lengthwise and thinly slice crosswise and set aside. Heat oil in a large skillet over medium heat. Add onions and cook, stirring frequently, until soft, 2-3 minutes. Add squash and cook, stirring often, until just soft, about 6-8 minutes. Add corn and cook, stirrig often, about 5 minutes more. Add parsley and season to taste with salt and pepper.
half cucumbers lenghtwise, and remove seeds, then slice thinly. Place cucumbers into a medium bowl, and sprinkle with salt. Let stand for 1 hour. Drain, squeezing cucumber slightly to remove excessive moisture. Add tomatoes, and onion. Mix yogurt, parsley, cilantro, and cumin in a separate bowl. Pour over vegetables and gently toss. Cover and chill until serving time.
Preheat grill to high. Put pieces of bread in a microwavable bowl/ramekin (about 200ml/1 cup). Sprinkle with sugar/Splenda/maple syrup and spices (if using). Pour over milk to taste (at least enough to cover the bread). Microwave on high for 1 minute, or until milk starts to bubble. Sprinkle with extra sugar if using, then either put ramekin straight under the grill, or transfer into a grillable bowl, then grill for 3-5 minutes depending on grill or how crunchy you want the top to be. Remove from grill and eat with a teaspoon. Make sure it's not too hot, sometimes the milk underneath the top is still boiling. I like it with a crunchy top and lots of milk underneath where the bread's totally disintegrated, you can try with more or less milk to get the consistency you want. If you don't have a microwave, you can bake in the oven for 20-30 minutes, then grill. Or alternatively if you don't have a grill, it still tastes great eaten straight from the bowl after microwaving.
Preheat oven to 500*. In a very large oven-proof bowl, place butter and olive oil. Put in oven to melt butter and heat bowl (the bowl needs to be hot when you add the crab). Break crab legs apart from body, and break body into 2 sections per crab, but do not remove meat from shell. Stir crab into hot butter and olive oil mixture; sprinkle in minced garlic and salt and pepper to taste. Toss everything together well. Bake for 6 minutes and toss well again. Bake another 6 minutes, until crab is heated through and garlic is light brown. Remove from oven and top with lemon juice and parsley; toss again. Serve from hot bowl with lots of napkins and artisanal French or sourdough bread (such as La Brea Bakery's) to soak up the delicious juices.
Grate or shave the cocoa butter to help it melt faster and more evenly. Melt the cocoa butter slowly on low heat or in a double boiler. Once the cocoa butter is melted, remove from heat and allow to cool slightly. Stir in the virgin coconut oil. (The heat from the cocoa butter will melt the coconut oil.). Once the mixture starts to solidify, whip it with an electric hand mixer. While beating, sift the cornstarch over the mixture. Continue to beat. Add in the essential oils if desired. Continue to beat until light, fluffy and cool. This can range from 5 minutes up to 15 minutes depending on how warm your mixture is to begin with and the ambient room temperature. Package in pretty 4 oz plastic jars or plastic bail jars.
Mix all ingredients EXCEPT chickpeas and parsley in 3 quart or larger crock pot. Cover and cook on high 4 to 5 hours or on low 7 to 9 hours until chicken and vegetables are tender. Stir in chickpeas and parsley, serve.
Preheat oven 350 degrees and grease a 2 quart baking dish. In a microwaveable safe bowl, cover and cook the onion and optional bellpepper until tender; about 3-5 minutes. Combine all remaining ingredients with the onion/bellpepper mixture, except 1/4 cup cheddar cheese. That includes the chicken or turkey, spaghetti, cream of mushroom soup, 1 1/4 cup cheddar cheese, Parmesan, milk, mushrooms, bacon, garlic powder, salt and pepper. Turn into the prepared baking dish. Sprinkle additional 1/4 cup cheddar on top and bake about 30 minutes or until bubbly.
Mix the peanut butter, bisquick, and condensed milk in a large bowl. (Knead it with your hands for best consistency! Its fun!). Roll dough in to balls about the size of pingpong balls. (Dont make them much larger or they dont cook right!). Roll balls in the sugar. Place on to a cookie sheet evenly spaced. Bake for 7- 12 minutes or until the balls look like they're cracking on top. WHILE STILL HOT ON COOKIE SHEET press one hershey kiss on to the top center of each cookie. (The cookies will seem still doughy until they have cooled). Enjoy.
Preheat oven to 400 degrees. Clean portobello mushrooms, remove stems, chop finely and set aside. Scrape out dark gills from the underside with a spoon, taking care not to break the edges of the mushroom caps. Melt 3 tablespoons of the butter and brush caps all over on both sides. Sprinkle with some of the pepper and the garlic salt. Set on a baking sheet (covered with foil if you want to eliminate messy clean-up) upside down and ready to fill. Melt the remaining butter (or bacon fat, which is what I used for this step) in a large pan or dutch oven over medium high heat. Saute the garlic for a minute or two until fragrant, then add mushroom stems. Saute for 3-4 minutes until softened, then add the chopped spinach with the remaining pepper and saute until wilted, approximately 2-3 minutes. Turn heat down to medium low and add the cream cheese, brie and half of the parmesan (save half to top the stuffed caps), yogurt, and chipotle sauce (to taste, we like a bit of spice). Stir to incorporate, cover and allow cheeses to melt for about 5-6 minutes. Check to see if they're melted - if they are, stir again and then add the cheddar. Stir to incorporate, turn off the heat and cover. The cheddar is the binding cheese, which is why you add it last. After 2 minutes, stir in the pine nuts. Fill the mushroom caps with the spinach/cheese mixture and top with remaining parmesan cheese. Bake for 25 minutes or until the parmesan is lightly browned. Enjoy!
Cream together the softened cream cheese and the sugar with an electric mixer, letting the mixer run for 3 or 4 minutes on high speed. Stir into the cream cheese mixture the crushed pineapple, coconut and pecans, and mix well. Carefully fold in half of the whipped topping until filling is blended well. Reserve remaining half for top (see below). Pour filling into a prepared crust, and chill for several hours. Notes: Millionaire Pie can be garnished with a dollop of the whipped topping when served, or you can spread the remaining half of the topping over the whole pie and garnish with a sprinkling of chopped pecans.
Add all ingredients EXCEPT PORK to the slow cooker. Divide pork into quarters. In a heavy-bottomed pan over medium-high heat, sear pork on all sides. Add the pork to the slow cooker and mix with the sauce. Cook for 8 hours on low. After cooking time has completed, use two forks to pull the pork apart. If you are unable to shred the pork, it isn't fully cooked yet. Stir mixture to ensure all pork is evenly coated. Spread horseradish on bottom half of bun, add portion of pork, and top with shredded cheddar. EAT!
Slice the cherry tomatoes & thinly slice the red onion. Halve the avocado, peel & remove the stone. Using a hand blender, puree 1 avocado half w/the larger measure of lemon juice, creme fraiche & mayo. Season to taste w/salt & pepper. Slice the other avocado half & sprinkle w/the smaller measure of lemon juice. Thinly slice the smoked salmon. ASSEMBLY: Cut the rolls in half & spread each w/an equal amt of the pureed avocado mixture. Arrange equal amts of the lettuce leaves (if using), cherry tomatoes, red onion & smoked salmon on each roll. Top w/the other half of the rolls & serve.
Peel husks back, but do not remove. Using a stiff brush or your fingers, remove silk from corn. Pull husks back up around corn. In an ice chest, cover corn (husks on) with 12 pack of beer. Then cover with bag of ice. Soak for at least 1 hour. Drink the beer. Pull corn from cooler shaking corn to remove excess water. Cover corn as much as possible with husks. If necessary, tie the tips of the husks together with wet kitchen string. Grill corn (with husks) on an uncovered grill directly over medium-hot coals about 25 minutes or until tender, turning several times. Carefully remove the husks and strings. Meanwhile, in a small saucepan combine margarine or butter,lemon juice, and thyme. Heat on the grill or stovetop until margarine is melted. Brush mixture over the corn before serving.
Place gram flour in a deep mixing bowl. Add yoghurt and water, and whisk until smooth. Stir in salt, ginger, garlic and chilli. Heat ghee in a saucepan. Add the seeds and rest of ingredients. Stirfry until onions soften. Pour in yoghurt mixture and bring to boil while stirring. Turn down to simmer for 10-15 minutes, garnish and serve. Optional: Add pakodas (dumplings) before serving.
Remove the seeds and stems from the chillies, then cut them into quarters lengthways; place the chillies in the vodka and put aside to 'steep'. Let the vodka sit for one week, or leave for longer if a hotter taste is required. Remove the chillies when the desired flavour has been achieved and serve.
Cook turkey sausage in heavy skillet over medium heat until browned, turning occasionally. Layer half of the onions on bottom of 3-4 quart crockpot, then add half of the peppers. Add all of the browned turkey sausage, then the rest of the onions and peppers. Add bay leaves and other spices. Combine diced undrained tomatoes, tomato paste, and red wine in small bowl and mix well to blend. Pour over mixture in crockpot. Cover slow cooker and cook on low for 6 hours.
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after additions; stir in brandy flavoring. Combine dry ingredients, pecans, candied fruit, and raisins; mix well. Add fruit to creamed mixture, blending well. Spoon batter into a well-greased 10-inch tube pan or two 9x5x3 inch loaf pans lined with brown paper. Bake at 275F for 2 1/2 - 3 hours. Brush top with honey 30 minutes before cake is done; then decorate with additional candied fruit and nuts, if desired. Remove from oven when cake tests done; when completely cool, wrap cake tightly in cheesecloth , and then in aluminum foil, or an airtight container.
In a large bottle pour gin, add blueberries and sugar, shake well and refrigerate for 2 weeks or up to 2 months. Shake the bottle from time to time, you will see a marvellous rich colour developing as the days go by. To serve: Place a shot of gin in a blender with crushed ice, blend, pour into chilled glasses and top with tonic and garnish with a sprig of mint. Alternatively, serve alone in a small chilled glass with ice cube. I will post a photo once my gin is done as I said I only put it in the fridge a few days ago so I will have to be patient until it is done.
Safety note: This is not part of the recipe, but it is information that has recently been highlighted in various places. Dry beans, especially dry red kidney beans, contain a toxin called Phytohaemagglutinin, which can cause nausea, vomiting, diarrhea and abdominal pain. Soaking and boiling dry beans helps remove this toxin to make beans safe to eat -- in a slow cooker, the temperature never gets hot enough to heat up dry beans sufficiently [source: U.S. Food and Drug Administration]. They recommend that you first soak them for a minimum of 12 hours, rinse them, and then boil them for 10 minutes. Singla has said that the long cooking here has the same effect, but if you have any concerns, please use these instructions, and expect the beans to finish cooking more quickly. Use less water if you start with soaked beans. Put all ingredients except the cilantro and the rice into a 5 to 6 quart slow cooker. Cook on High for 11 hours, until the beans break down and the whole is somewhat creamy. (Several people have mentioned that it seems watery, so you might want to try less water - definitely less water if beans were pre-soaked). If you can find them, remove the cloves and the cinnamon stick. If the beans are not as creamy as you want them, stick your immersion blender in there and whir a bit. (Or remove about one cup of the beans and process in blender or food processor). Most of the beans should remain whole. Stir in cilantro and serve over rice. Optional: Stir in 1 cup yogurt, cover and let sit for 10 minutes, for a tangy twist. Use a 3 1/2 quart slow cooker if making half the quantity.
Combine Cabbage and Onions. Refrigerate until ready to toss. Brown Noodles, almonds and Sesame Seeds lightly in Butter. Set aside. Bring to a boil in a pan the vinegar, oil, sugar and soy sauce, just enough to dissolve the sugar. Cool dressing completely. Combine all ingredients and toss just before serving.
peel cube eggplant cook until transparent drain make whitesauce with milk salt and flour put eggplant in well greased casserole cube velveeta top eggplant. pour over white sauce top with buttered bread crumbs bake 350 for 30 minutes.
Mix all ingredients together except for butter and sugar. Let stand for 30 minutes. Add butter and finish by adding sugar. Form balls (like a small apple) out of dough. Let stand for another 15 minutes. Preheat waffle maker. Place 1 doughball in the center. Close waffle maker. Cook 3 minutes. No need to grease waffle maker. Serve hot topped with your favorite fruit or syrup.
Put the coconut into a blender. Cover with water, blend, and let rest for a few minutes. (Hold the top on tight, just in case). Heat 2 TBS of the oil in a 12" skillet over medium-high heat until it is hot. Dredge the grouper chunks lightly in the flour and cook quickly over high heat until lightly browned, 3-4 minutes. Remove the fish with a slotted spoon and set aside. Add the remaining oil to the pan and cook the onion over medium heat, stirring occasionally, until very soft and beginning to turn brown, about 10 minutes. Stir in the tumeric, cayenne, coriander, pepper, and salt. Cook for about 2 minutes. Strain the coconut milk and add the liquid to the onion mixture; bring to a boil over medium-high heat and reduce by about a third. Add the fish, reduce the heat to medium, and cook for about 5 minutes. Add the lemon juice, taste and correct the seasonings, garnish with cilantro and serve.
Chocolate Layer Cake In a large bowl beat margarine at medium speed until creamy. Gradually add sugar and beat until fluffy. Add egg whites and whole egg one at a time and mix well. In a separate container combine buttermilk and water. In a small bowl combine flour, baking soda, salt, and cocoa powder, stir to mix. With mixer at medium speed add flour mixture alternating with buttermilk/water to the margarine mixture. Add vanilla extract and mix in well. Lightly coat 2 8-inch cake pans with vegetable spray and pour batter evenly into both pans. Bake at 350F for 22-25 minutes or until toothpick comes out clean. Cool in wire rack 10 minutes. Remove from pans and continue to cool. Raspberry Coconut Filling Empty jar of raspberry preserves in a medium meshed strainer. Using the back of a spoon press out the"jelly" and retain the seeds. Mix the"jelly" with the coconut, coconut extract, and orange rind. Add about 1-2 T of the seeds back into the jelly mixture. (this is optional if you don't care for seeds). When cake is completely cooled spread a layer of the filling just to about 1/2" from the cakes edge. Set aside remaining filling. Sprinkle a layer of coconut flakes on top of the filling. Add top layer of cake. Frosting (Use a large double boiler as this recipe makes 4 cups) Fill the bottom of the double boiler with water and set to boil. Combine the first 4 ingredients in the TOP of the double boiler. Beat with an electric hand mixer at medium speed just to blend ingredients. Place top over boiling water and beat constantly at high speed for about 9 minutes, or until stiff peaks form. Remove from heat. Add vanilla and coconut extracts and mix for 1 additional minute. It should be at a spreading consistency now, if not continue to beat. Spread over top of cake and lightly sprinkle with coconut flakes (lightly toasted is nice also). Mix enough of the coconut flakes with the remaining filling so that you can press to"stick" it to the side of cake.
In large bowl. combine beans, onions, and green pepper. in small bowl, combine vinegar, oil, sugar, celery salt, salt, pepper and soy. Pour dressing over beans and mix lightly. Cover and refrigerate several hours.
Season the chicken with salt, pepper and Creole seasoning and brown quickly. Brown the sausage, pour off fat and reserve meats. In a large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux-making skill), stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a Cajun-style roux. If you want to save time, or prefer a more New Orleans-style roux, cook it to a medium, peanut-butter color, over lower heat if you're nervous about burning it. Add the vegetables and stir quickly. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 minutes. Add the stock, seasonings, chicken and sausage. Bring to a boil, then cook for about one hour, skimming fat off the top as needed. Add the chopped scallion tops and parsley, and heat for 5 minutes. Serve over rice in large shallow bowls. Accompany with a good beer and lots of hot, crispy French bread. *A personal note* While I adore Chucks recipe,I find that making a roux from scratch can really be a time consuming chore, especially when watching two little hellions under the age of five all day long. There are a bunch of roux mixes available; my favorite so far being Tony Chacheres. http://www.tonychachere.com/. There is also Zatarains http://www.zatarain.com/. and there is also Richards Cajun Roux, which my wifes Uncle says is the best. Ive got a few jars of it, but havent had a chance to try it yet. You can order it here:. http://www.cajungrocer.com/richards-cajun-style-roux-p-1024.html.
Place ribs in 3 1/2-to 4-quart slow cooker. Cover with onion slices. Mix hoisin sauce, vinegar, soy sauce, ginger and sesame oil; pour over ribs and onion. Cover and cook on low heat setting 8 to 10 hours or until ribs are tender. Remove ribs to serving platter; keep warm. Skim fat from surface of juices in cooker. Serve ribs with sauce; sprinkle with cilantro.