HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 (F) degrees. In a large pot boil water and follow directions to cook your choice of pasta. Or use those leftover noodles saved over in the fridge (your choice). While waiting for the water to boil for the pasta, in a saucepan heat milk over low to low-medium heat. Add the cheeses until they melt, stirring constantly. (Be careful not to scorch or boil the elements in the saucepan). In a separate skillet, Caramelize the finely diced yellow onion and minced garlic with non-stick cooking spray until soft and tender, showing a caramelized brown color. Pour the caramelized garlic and onions into the saucepan with the melted cheeses. Mix. To the same saucepan mix in the nutmeg, salt, & pepper. Once pasta is al dente, drain the noodles of its pasta water. If you are using up those left over noodles, pour a bit of water in with those noodles and cover, heat on high in the microwave until warm and tender. This will make it easier to mix those cold noodles that may be a bit stiff from sitting in the fridge. Pour the melted cheese mixture in with the cooked noodles and mix until evenly coated. In a 2 quart casserole dish spray with non-stick cooking spray. Pour the noodles and cheese mixture into the baking dish. Sprinkle over the top with bread crumbs and parmesan cheese. Bake for 15-20 minutes until bubbly and browned on the top. Dish and serve hot. FYI: If you're not a fan of onions, simply omit this ingredient, it will be just as good. The onions give it a bit more flavor. If you want the flavor of onion but not the onion texture, grate the onions with a cheese grater before caramelizing, it will eliminate the chunky texture within the creamy mac n' cheese.
Preheat oven 400°F. In 9" baking dish, spread an even layer of chips. Pour cheese sauce and beans evenly over chips. Sprinkle with jalapenos, olives, onions, and tomatoes. Top with cheese; bake 5 mins or until cheese melts. Garnish with scallions. Serve with sour cream, guacamole and salsa.
Make a paste of the garlic, anchovy paste, lemon zest, thyme and basil. Stuff olives using a pastry bag. Roll stuffed olives in the flour, dip in eggs and then roll in crumbs. Fry in oil at 250 to 275 degrees until crisp and golden brown. Drain on a paper towels. Serve hot.
Cover the dried mushrooms with 1 cup boiling water and let steep 20 minutes. Drain, strain and reserve the liquid from the mushrooms. Chop 2/3 of the fresh mushrooms finely. Heat oil in soup pot over medium heat. Saute onions and carrots for 5 minutes. Add garlic and saute 1 more minute. Add fresh mushrooms and saute another 5 minutes. Increase the heat to medium-high. Add the barley and saute until the barley begins to color. Add the broth, soup mix, potato starch, sherry, wine, reserved mushroom liquid and reconstituted mushrooms. Bring to a boil, then turn down to simmer and add the thyme. Simmer partially covered for 45 minutes or until the barley is tender. Add the parsley and stir. Add salt and pepper to taste.
In a saucepan, combine the candy and milk. Heat over a low heat and stir frequently until the candy dissolves. Soften the gelatin in cold water and then dissolve in the hot milk mixture. At this point, read your package to check how much gelatin you need. The 2 tsp is based on gelatin in Canada, but we have found that in the UK it is not as strong and we need to use about double to fully set the liquid. Chill until partially set, then fold in the whipped cream. Break 7 chocolate wafers in half and stand them around the outside of a 10 x 6 x 1-1/2 inch baking dish or in a pie plate about 9-10 inches across. Place a whole layer of wafers in the bottom of the dish. Pour half the peppermint mixture over. Repeat the layers. Chill 6 hours or overnight. Sprinkle with a few chocolate wafer crumbs and cut to serve.
Bring water to boil. Grate 1/3 Bar of Fels Naptha soap into water Add 1/2 cup Borax and 1/2 cup Washing Soda (don't use Baking Soda it won't turn out right.) Cook until the soap is melted and the powders have dissolved. It should become the consistensy of honey. Add water 2 cups at a time, heating the mixture all the while. Make sure that the mixture doesn't start to seperate. If if does keep heating and wait till it becomes a thick liquid again. Add all the water this way. It will be thick and goopy. Let cool. It will turn into a thick gel. Perfect! Put it into squirt bottles using a funnel. You may need to squish it into the bottles. (Don't use spray bottles, you need bottles like dish detergent bottles.) One note: This cleaner does not foam so it rinses very easily!
Mix ground beef, onion, milk, crackers, garlic 1/2 teaspoon dried mustard and salt and pepper by hand, being careful not to overmix. Place into glass bread pan. Prepare topping mixture and spread over top of loaf. Bake at 350 degrees for 1 hour and 10 minutes. Remove from oven and let sit for 10-15 minutes before slicing and serving.
Preheat oven to 350 degrees. Season pork chops with seasoning of your choice. In heavy skillet or pan heat oil and brown pork chops well, reserving drippings. Add all vegetables to reserved drippings in pot and saute about 5 minutes being sure to scrape pot well. Add bouillon cubes, crush and stir to dissolve. Add 1/4 cup water, cover and simmer 5-10 minutes or until soft. Grease a 9x13 pan. Spread rice in pan and spread vegetables over rice. Place pork chops on top. Pour cream around edges. Cover with foil and bake for 30 minutes. Uncover and bake 30 minutes more.
Cook peas according to package directions; drain. Meanwhile, in a skillet, saute mushrooms and onion in butter until onion is crisp-tender. Stir in sugar, salt, pepper and peas. Cover and cook until heated through.
Put the potatoes in a large saucepan and cover with water. Add 1 teaspoon salt to the water. Bring to a boil over high heat, reduce to a simmer and cook the potatoes until they are very tender but not overcooked, about 10 minutes. Remove the potatoes from the water and let them drain on a dishtowel, gently patting to dry. Allow to cool. Gently press down on one potato with a spatula to gently flatten it to about 1/2 inch thick. Repeat, one potato at a time, until all the potatoes are flattened. Don't worry if some break apart a bit; they are still fine to use. Cover a large rimmed baking sheet with aluminum foil; this reduces cleanup. Transfer the flattened potatoes carefully to the baking sheet. Heat the oven to 450°F Pour the olive oil over the potatoes and sprinkle with the remaining salt and a few grinds of black pepper. Lift the potatoes gently to make sure some of the oil goes underneath them and that they are well coated on both sides. Roast the potatoes, about 10 to 15 minutes, turning over once gently with a spatula. Continue to roast fingerlings for about another 10 minutes until they're crispy and deep brown around the edges,. Remove from oven. Drizzle each potato with a few drops of truffle oil and serve hot.
Combine 1 t sugar and water in a 1 cup container. Sprinkle the yeast over the top and stir. Let stand until foamy (about 10 min). Combine remaining sugar, milk, salt, mustard, red pepper, and butter in small saucepan and heat until butter melts. Pour in large bowl and cool to lukewarm. Add eggs, yeast mixture, and 2 c flour. Beat with wooden spoon until smooth and slightly "stringy" (about 2 min). Stir in shredded cheese. Gradually add remaining flour until dough is stiff and sides of bowl are clean. Turn dough onto floured surface. Knead until smooth and elastic, 5 to 10 minutes, adding more flour as needed to prevent sticking. Put dough in large greased bowl, turning to coat. Cover with clean towel and let rise in warm place, away from drafts, until doubled in bulk (about an hour). Punch dough down and turn onto work surface. Knead in diced cheese until evenly distributed. For large loaf, divide dough into three and shape each section into a ball. Place balls in a row in greased 9x5x3 in loaf pan. For smaller loaves, divide into six sections, shape into balls, and put 3 balls in a row in each of two greased 8.5x4.5x2.625" loaf pans. Cover with clean towel and let rise in warm place, away from drafts, until doubled in bulk, about 45 minute. Brush with Egg Wash for glossy crust (for a dark brown surface: milk, evaporated milk, or egg yolk mixed with water; for shiny finish: whole egg beaten with water; shiny surface that doesn't brown as much as previous: egg white mixed with water). Preheat oven to 375 and bake 40-45 min for large loaf or 30-35 min for smaller. If crust browns too quickly, tent with aluminum foil. Place on wire racks to cool. For a softer crust, brush bread with oil or melted butter as soon as it comes out of oven.
In a processor blend half of the onion with the garlic, ginger, chilli, coriander and cumin, add a little water to make a thin paste. In a pan heat the oil and fry the remaining onions till golden and remove them and set aside. Add the spice mixture to the pan and cook over low heat for 3 minutes. Add the okra, lemon juice and 4 fluid oz of water, simmer till the okra is tender. Serve garnished with the fried onion.
Make the dressing: Combine the garlic, shallot, tomato, basil, oil and vinegar in a blender and puree. Add salt and pepper to taste. You can make this dressing 2 to 3 days in advance. Add enough of the dressing to the crab to moisten it (you will probably not need all of it: use the rest within a day or two as a salad dressing. Taste and correct seasoning, if necessary. (You may prepare the recipe in advance up to this point; refrigerate in a covered container for up to 1 day.). Serve the crab with the mango on top. See above (recipe description) for other serving suggestions.
Preheat oven to 350. In a large bowl, combine the soup, sour cream, cheese and onions; stir in hashbrowns until coated. Transfer to a greased 2 1/2qt. baking dish. Bake, uncovered, at 350 for 1 1/2 hours or until potatoes are tender and browned.
In a bowl combine shrimp and scallops with the lime juice and 1/4 teaspoon salt; cover and chill for 30 minutes. In a large skillet heat the olive oil and then add the onion and cook for 5 minutes; stir in galic and oregano (original recipe called for 2 tsp fresh oregano, but I used 1 tsp dried oregano) cook for 1 minute. Stir in tomatoes, ollives and chili pepper plus 1 tablespon juce form olive jar and bring to a boil; stirring (2-5 minutes). Stir in srhimp and scallops and reduce heat and simmer, covered until seafood is done (6-10 minutes).
Insert a 10-inch bamboo skewer at the tail end of each shrimp and thread the shrimp onto it. Brush the shrimp with the barbecue sauce and arrange them on a 4" rack. Just before grilling brush the shrimp again with the sauce, grill them on High for 2~3 minutes on each side, or until they are pink and springy to the touch, and serve them warm or at room temperature.
Combine all in crockpot (except raisin and almonds). Cook on low for 8 hours. Serve in bowls topped with raisins and almonds.
Brown ground beef and drain. Return to pan.Saute onions and garlic in pan with cooked meat for approximately 3 minutes. Set aside. Boil salted water to cook the pasta shells according to package al dente style. Strain and set aside. In a large bowl, mix ricotta, parmasan, and 2/3 package of shredded mozzarella. Add italian seasoning, garlic pepper, eggs and milk and mix thoroughly. Mix in meat and spinach. In a large baking dish, pour enough sauce to cover the bottom of the pan lightly. Fill each shell with large rounded tablespoons of meat and cheese mixture, and place in pan. Be sure to closely place the shells together so they don't get hard while baking. *If there are too many shells for one pan, make a secong and store tightly covered in freezer until later use. Pour remaining sauce evenly over all of the shells. Sprinkle with remaining mozzarella cheese. Cover tightly with aluminum foil, and bake at 375 for 35-45 minutes. Take foil off pan, and bake additional 10 minutes.
Cream butter and gradually add sugar, beating at medium speed until light and fluffy. Add egg substitute and beat until well blended. Add rum and beat well. Combine flour and next 3 ingredients. Add dry ingredients to creamed mixture and beat just to mix. Stir in apples and nuts. Pour batter into a greased 9X5 loaf pan. Bake at 350 degrees for 1 hour.
Preheat oven to 350. Mix the eggs, heavy cream, salt, and pepper in a bowl. In a separate bowl place the cooked sausage, jalapeno pepper, cheese, garlic, and cumin. Place a third of the egg mixture in the bottom of a 2-quart baking dish. Place a slice of bread into the dish. Place 1/3 of the amount of sausage mixture onto the slice of bread. Repeat until last slice of bread is on top. Add the remaining 1/3 sausage ingredients evenly across the top slice of bread and bake in oven for 15 minutes.
Peel eggplant and slice into 1/2 inches slices. Mix flour,salt and pepper in a bowl. Mix egg and milk in a different bowl. Heat 1/4 cup vegetable oil in a med frying pan. Dip eggplant slices into flour,egg/milk mixture and into flour again. Place 4 slices at a time into oil in frying pan. Fry eggplant on each side until each side is golden brown. Remove eggplant from pan and place on paper towels to drain. Wipe pan clean and repeat above process above to cook the rest of eggplant. In a medium saucepan add 1/8 cup olive oil, add chopped shallot, cook until tender. Add tomatoes, sugar, garlic, Italian seasoning and white wine. Cook on low heat for 10 minutes. In a 8x8 baking dish cover bottom with tomato mixture. Place a single layer of eggplant on bottom dish. Pour tomato mixture over eggplant. Sprinkle asiago cheese over top of tomatoes. Repeat process for next layers. Bake at 350 degrees for 25 minutes or until cheese is melted.
cook pasta to directions on pkg. saute garlic and pork til done. cook broccoli til tender crisp. combine all ingredients except bread crumbs, butter and half cup of cheese. place in casserole dish. combine breadcrumbs, butter and remaining 1/2 cup cheese sprinkle over casserole. bake at 350 degrees for 30 to 40 min til crust is golden brown.
Mix Hidden Valley Ranch, cheese and cream cheese. Shape in a ball and roll in REAL bacon pieces. Chill and serve with crackers.
Cook rice as directed on package and stir in remaining ingredients with the water. Cook until liquid is absorbed and rice is tender.
Cook ground beef until no pink is left. Drain grease. Heat oven to 350 degrees. Pour beef into a large bowl and stir in bbq sauce. Unroll a croissant package onto baking sheet. Spread bbq ground beef onto the croissant layer. Spread cheese evenly over ground beef. Cover with second can of croissant rolls. Cook in oven for 15 minutes, or until croissants are golden brown.
Pulse all ingredients in a blender, in batchs, until smooth. Chill and use as needed.
Drain dal; rinse; combine dal with the 3 cups water, turmeric and oil in a medium saucepan; heat to boiling, cover and cook until dal are cooked through but not mushy, about 30 minutes- the dal should absorb most of the water. Stir in garlic, ginger, cumin, garam masala, salt, red pepper, butter and half-and-half; heat to boiling over medium heat; cook, stirring frequently, until mixture thickens and flavors blend, about 10 minutes. Serve over cooked rice; garnish with cilantro and ginger.
Combine chicken stock, egg white, cornstarch, sugar and a splash of sherry in a small bowl. Set aside. Heat a large skillet or wok on high. Add peanut oil and chicken. Stir-fry until chicken is no longer pink. Remove chicken. Add scallions, ginger, and garlic. Stir-fry 2 minutes. Add the cabbage, bell pepper, sprouts, bamboo shoots and water chestnuts. Stir-fry 2 minutes. Add mushrooms, sherry and soy sauce. Stir in chicken stock mixture. Cook and Stir until it thickens. Serve immediately.
Mix all the ingredients together and let sit for about 5 minutes to let the rose flavor really permeate. I prefer to leave it un-dyed but dying it pink makes for nice presentation.
Combine apple cider, apple juice and cinnamon sticks in a large pot. Let mixture boil until cinnamon sticks start to unroll. (about 1 hour). Let the mixture completely cool and remove cinnamon sticks. Add everclear. Pour mixture in whatever size bottles you choose. I throw a cinnamon stick in the bottle as well. This can be serve chilled or warm.
Preheat the oven to 375° F. With a sharp knife, cut a 4- to 6-inch-wide lid off the top of each pumpkin. Use a large spoon to scoop out the seeds and stringy fibers, (use seeds for roasted pumpkin seeds, if desired, or discard). Set a square of foil, over the opening cut on top of th pumpkin and set the lid on top of the foil (th foil is to keep the lid from falling back into the pumpkins). Place prepared pumpkins in a baking pan filled with about 1/2 inch of water and bake until the insides are tender, about 45 minutes to 1 hour, depending on the size of your pumpkins. Remove from the oven and keep warm. While the pumkins are baking prepare the rice. In a large saucepan, heat the oil over medium-high heat. Add the onion, bell pepper, zucchini, and garlic, and saute, until the vegetables are tender, about 8 minutes. Stir in the water, brown wild rice, parsley, salt, pepper, and turmeric, and bring to a simmer. Cover and cook over low heat until all of the liquid is absorbed, about 45 minutes. Fluff with a fork, and stir in the peas, carrots and corn. If desired, fold in the Parmesan or soy cheese. Set aside until the pumpkins are done. When the pumpkins are finished baking, discard the foil; spoon the rice mixture into the pumpkins and cover with the lids and serve. When serving, be sure to serve some of the inside of the pumpkin along with the rice stuffing.
Preheat oven to 350 degrees. In a large bowl, cream the butter. Add the sugar and beat until fluffy. Add egg and beat until blended, then mix in the baking soda, salt, cinnamon, and nutmeg. Add the flour and stir just until blended. Stir in the apples and nuts. Pour into an oiled 9 inch round cake pan (I use a glass pie plate) and bake for 30 minutes or until the top springs back when touched lightly in the center. Prepare sauce. In a saucepan, melt the butter, brown sugar, and salt. Bring to a boil, stirring with a whisk, then remove from heat and whisk in the vanilla and the cream. (The sauce can be made ahead of time and reheated over hot water.) Serve the cake warm with the hot caramel sauce and a dollop of whipped cream. The cake gets better as it ages, keeps for a week in the refrigerator, and also freezes well. It can be reheated in the microwave.
Place the turkey as wrapped in the refrigerator for a day or two to defreeze. Unwrapped the turkey and place outside in a big pot; cover it with cold water, change the water every 30 minutes (it will take at least six hours to thaw);. Stick your hand in the cavity and remove any organs, or "things" you may find inside of the turkey cavity and trim excess fat. Under cold water, rub the turkey gently with your fingers to make sure it is clean. When the Turkey is clean, soak it with two squeezed lemon juice for 30 minutes and rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up on roasting pan with rack. Into main cavity, sprinkle squeezed fresh lemon juice; add lemon peels and 1 bunch fresh thyme cavity. Fill the turkey body (main) cavity with apple slices. Tuck wings; tie legs together. Mix the paprika, garlic, black pepper and salt. Rub the skin and the cavity with the softened butter or oil, and season well with the mixed spices. Combine the apple juice, honey and the chicken or vegetable stock; stir until honey dissolves. Pour 3 cups of the mixed stock into the bottom of the roasting pan. Cover the turkey with an aluminum foil making it like a tent. Preheat oven to 350°F. Place turkey in oven and start roasting; remove aluminum foil after 2 1/2 hours. Cover the turkey generously with the juices on the bottom of the pan; repeat glazing every 20 minutes. Whenever the drippings evaporate, add stock to moisten them, about 1 cup at a time. Roast until turkey is deep brown and thermometer inserted into thickest part of thigh registers 180°F, it will take 2 1/2 to 3 hours. Transfer the turkey to a large cutting board; remove the stuffing (the Apple slices, lemon peels and thyme) and let it stand for at least 20 minutes before carving. Serve it warm.
in bowl, combine brown sugar, salt, paprika, pepper, thyme, coriander, mustard powder, fennel and garlic powder. Score diamond pattern on fatty side of pork. Insert knife into pork to create 6 small pockets; insert 1 garlic clove in each. Rub pork all over with 8 tablespoons spice mixture; reserve rest. Wrap pork with plastic; refrigerate overnight. Preheat oven to 350 degrees. Remove plastic from pork; place fat side up, in oven-safe insert of slow cooker. Roast in oven for 45-60 minutes. Transfer insert to slow cooker base; add apple juice and water. Cover; cook on low, turning pork occasionally, 6-7 hours. Transfer pork to cutting board, reserving cooking liquid. Roughly chop meat with cleaver. Place meat in bowl, allow to stand 5-10 minutes. Strain off any additional cooking liquid and add it to reserved cooking liquid. Ladle 1/2 to 3/4 cup of reserved liquid back over meat. Stir in 1-2 tablespoons spice mixture. Serve with rolls and BBQ sauce of your choice.
In a large skillet, saute the broccoli, carrots, and onion in oil until crisp tender. Stir in the chicken and Alfredo sauce; heat through. Transfer to a lightly greased 8-in. square baking dish. In a small bowl, combine the baking mix, milk and dill just until moistened. Drop by rounded tablespoonfuls onto chicken mixture. Bake, uncovered, at 400 degrees for 18-22 minutes or until bubbly and biscuits are golden brown.
In a large bowl, combine the mascarpone, sugar, and chocolate syrup, until mixture is light and fluffy. This can be done with a mixer or a wooden spoon (I use a spoon). Gently stir in the whipped topping, being careful not to deflate it too much. Place one half of the ladyfinger halves on the bottom of a 9-inch springform pan, tearing some to cover the bottom of the pan as much as possible (you may have one or two leftover). Brush half the strawberry preserves over the ladyfingers. You may need to microwave the preserve briefly to loosen it up & make it easier to brush. Top the ladyfingers with half the strawberry slices then spread half of the mascarpone mixture over the berries. Repeat layers, brushing ladyfingers with preserves, topping with strawberries, and ending with the remaining mascarpone mixture. Cover and refrigerate for 4 hours or overnight. Garnish with chocolate shavings before serving.
Combine apricots, juice and 1/4 c sugar in saucepan. Heat to a boil, then simmer for 15-20 minutes, or until apricots have softened. Drain apricots well and reserve liquid. Mix together flour, baking powder, and pecans. In a large mixing bowl, cream together cream cheese, butter, vanilla and sugar. Stir in apricots. Beat in eggs, 1 at a time. Fold in flour mixture, 1/3 at a time. Pour batter into greased and floured Bundt pan. Bake at 325 for 65-70 minutes, or until tests done. Remove from oven and slowly pour reserved liquid over hot cake. Let rest in pan for 10 minutes, then turn the cake out onto a wire rack. Make glaze by mixing juice and powdered sugar to desired consistency. Slowly pour over warm cake. Let cake cool completely, then wrap tightly and refrigerate overnight.
Preheat oven to 425°F. Whisk pumpkin, condensed milk, eggs, brandy, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes. Reduce oven temperature to 350°F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.
Combine all ingredients except steak and onions. Place steak in plastic zip lock bag and pour marinade over. Marinate in refrigerator 4 hours or overnight-- turning the bag and smushing the herbs into the meat. Pour excess marinade into skillet; add onions and cook until tender while grilling steaks.
For Steaks- Mix all steak ingredients together and make into patties (I usually get around 5). Bake at 350F for about 20 minutes (you can also fry in skillet as you would cheeseburgers). For Gravy- Mix together in skillet and add steaks! Enjoy!