HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375 degrees F. Lightly grease a 9 1/2 by 11 casserole dish. Thinly slice potatoes into rounds and place in a large bowl. Cover with water to prevent browning and set aside. In a large sauce pan over med. high heat, completely melt butter. Slowly stir in flour until you have a thick paste. Allow to heat until bubbly. Add milk, heavy cream, salt, pepper, and onion powder. Add 3/4 of cheese cubes. Stir until almost bubbly and all ingredients are fully incorporated into paste. Remove from heat. Drain potatoes and line bottom of baking dish with a layer of potatoes, letting the potatoes slightly overlap. Top with 1/3 of cheese sauce. Repeat layering until all of sauce and potatoes are used. Top with the remaining cheese and cover with aluminum foil. Bake in preheated oven for 45 minutes. Remove foil and turn heat to 400 degrees F. Bake for an additional 15 minutes. Cheese will be slightly browned and bubbly. Remove from oven and let sit for 5 minutes before serving.
In a skillet over medium high heat, in hot salad oil, cook turkey legs until well browned on all sides. Add water, onion, salt, and pepper. Heat until boiling. reduce heat to low and cover and simmer for 1 1/2 hours or until turkey is fork tender. Remove turkey from skillet and cool slightly until easy to handle. Cut turkey meat into one inch pieces. Discard skin and bones. Meanwhile over high heat cook turkey broth in skillet until it reduces to about one and a half cups. In a small bowl with spoon, blend flour with 1/2 cup half-and-half, Gradually stir in remaining half-and-half. Cook stirring until cream sauce boils and is thickened. In another skillet over medium heat stir in butter and cook mushrooms until tender and gently stir into cream sauce with turkey meat and champagne and 1/4 cup parsley. Heat carefully until hot. To serve, spoon turkey mixture into dish if you like. Garnish with remaining parsley, serve with white rice or even mashed potatoes.
Put 2 pounds of ribs in each of two 9x13 pans. Sprinkle with seasoned salt. Spread garlic over all the ribs. Put 1/2 cup water in bottom of pan. Cover with aluminum foil. Bake at 350 degrees Fahrenheit for 1 hour. Pour off all liquid. At this point I try to put all ribs in one pan, but I do not let them cover each other, so use your own judgement. Spread barbecue sauce liberally on meaty side of ribs. Put Ribs meaty side up in pan. Bake uncovered for 1 hour at 350 degrees Fahrenheit.
Preheat oven to 425°F Combine ingredients thoroughly using whisk and then pour into pie shell. Dot the top with butter, sprinkle with cinnamon and dust with white sugar. Bake at 425°F for 10 minutes, then reduce the oven to 325°F, and bake for 45-55 minutes longer. You might want to wrap the edges of the pie crust with foil to prevent excessive browning. Cool and refrigerate completely before cutting as it firms up as it sits and cools.
Place roast in crockpot. Pour beer, onion soup mix, and garlic over top. Cook on low overnight. Break meat apart. Add mushroom soup and 6 cups of water. Add salt and pepper to you liking. Cook on low 8 hours. Add noodles and more water up to 4 cups. Cook another hour.
Heat first 8 ingredients (soy through white sugar) until sugar dissolves. Add brown sugar, cornstarch and water mixture. Simmer until thickened. Simmering time will be 10 to 15 minutes depending on thickness of sauce desired. * I found the sesame seed got a little soggy so I just will toast them and sprinkle on finished product instead of incorporating them in the sauce. If you are using all the sauce immediately go ahead and follow original directions. I made a double batch since I wanted to keep this on hand in the fridge.
Zucchini Noodles (spaghetti). There are 3 methods you can use. If you have a mandolin, adjust to julienne setting and CAREFULLY slice zucchini into strips. There are vegetable "julienne" peelers which do an EXCELLENT job of doing this and can be found in just about any kitchen supply store nowadays. If you are handy with a knife, you can slice them by hand, but this is very labor and time intensive. * We recommend getting the vegetable "julienne" peeler. It is safe and effective. Making the scampi: In medium hot large saute pan, add oil, garlic, onion, and red pepper flakes until translucent (about 1 minute). Add shrimp and cook JUST until turning pink (2-3 minutes) remove from pan and reserve on plate. * Don't worry, they will finish cooking later. Add wine and lemon juice and reduce for 2-3 minutes. Add zucchini noodles and shrimp back to pan and toss carefully for another 2-3 minutes. Add the tomato and herbs and season with salt and pepper to taste. Serve immediatel.
Take the avocado and slice in half, remove the pit and peel each half. Sprinkle fresh lemon juice over each half of avocados. Slice one half of avocado and set aside. In a medium bowl, take other half of the avocado and mash with a fork. Add chili peppers, egg, onions, minced garlic and salt and pepper. Stir to combine. Add ground beef to the mixture and combine well. Shape into 4 beef patties. Chill in ref. for 10 minutes. Heat a outdoor grill on medium heat or a skillet. Grill or pan fry hamburger patties until no longer pink inside. (10-15 minutes per side ). Add monterey jack cheese and let melt. Butter each hamburger bun and toast on the top shelf of a grill or in the oven on broil. Mayonnaise each hamburger bun and top with hamburger, tomato, slice of avocado, onion (opt) and lettuce (opt). Serve with french fries , or potato chips or one of your favorite snacks.
Combine sugar, salt, nutmeg and cinnamon in a bowl. Add eggs, milk and vanilla. Mix well. Press mincemeat evenly over bottom of unbaked pie shell. Slowly por custard mixture over mincemeat. Bake at 425 for 10 minutes. Reduce heat to 350 and bake for 30-35 minutes, or until knife inserted near centre comes out clean. Cool before serving.
Combine first 5 ingredients and boil until tender. Chop meat finely and mix well with remaining ingredients. Serve on sandwiches or over quartered tomatoes and lettuce.
Heat oven to 350 degrees Fahrenheit. Grease and flour 12 cup fluted tube pan. An a large bowl, blend cake mix, almond extract, cherry filling, and eggs. Beat at highest speeds for two minutes. Pour into the previously prepared pan. Bake at 350 degrees for 50 minutes. In a small saucepan, blend chocolate chips, margarine, and milk over low heat until chocolate melts, stirring constantly. Remove the pan from heat. Stir in powdered sugar until smooth. Spoon over the now-cooled cake.
Boil the potatoes in salted water until tender and drain. Whip potatoes with butter, sour cream, dash of salt and wasabi oil, paste, or powder.
Boil the potatoes in salted water until just barely tender, about 5 minutes. Drain. Add olive oil to a large skillet on medium high heat and add diced potatoes, salt and pepper. Fry until beginning to brown. Add the butter, garlic, onions, green pepper, mushrooms, and salami. Cook until vegetables are tender and potatoes and salami are crispy. Lightly beat together the eggs, milk, and parsley. Pour over all ingredients; stirring occasionally. As the eggs begin to cook, sprinkle on the shredded cheese. Cover and cook for about 5 minutes until eggs are set but still moist and cheese is melted.
For the colored sauce, boil 3 tablespoon of water and the sugar. Set aside remaining water. Wait until the mixture boils until there is almost no liquid left and the mixture turns a dark almost black liquid. Remove from fire immediately and add a little of the water that was set aside. After the bubbles settle down, add the rest of the water. Mix salt, sugar, fish sauce and pepper with pork and place in a medium saucepan. Add boiled eggs. Add colored water. Add water until it covers the pork and eggs completely. Cook on medium or medium high for about 45 minutes or until there is only about 1 inch of water left.
Mix all ingredients on medium speed for 2 minutes. Pour into greased and floured bundt or tube pan. Bake at 350 degrees for about 55 minutes, or until inserted toothpick comes out clean. Cool 15 minutes, then turn out of pan. Cool; dust with powdered sugar if desired.
Dissolve sugar in water, stir, and simmer on low flame for 2 minutes. Add in sweetened condensed milk, stir, and bring to a boil. Meanwhile, put the cocoa powder, coffee and cappucino powder in your coffee mug. Pour the milk-water-sugar mixture over these dry ingredients. Stir vigorously until combined. Keep aside for 10 minutes to allow it to'cream' together. Sit back, log onto Zaar, and sip sip sip, my very own magical cocoa1-coffee-mocha mix! I won't say,"Burn your lips and think of me", I'm sweeter now, ain't I.
Preheat oven to 350. Press one package of dough onto bottom of very lightly greased 9x13 pan. Whip together cream cheese, sugar, and vanilla. Spread over dough. Top with remaining package of dough, pinching together seams. Sprinkle cinnamon sugar on top, and bake 30 minutes.
Mix Simply Potatoes O'Brien Hash Browns with melted margarine and place in a nonstick skillet. Cover and cook over medium heat for about 10 minutes, or until they begin to brown, stirring occasionally. Then press hash browns firmly down and evenly around the skillet with a spatula. Next, evenly distribute the apple slices on top of the hash browns. Add the sausage pieces. Evenly sprinkle the pecan pieces over the apples and sausage. Cover and cook for another 10 to 12 minutes or until bottom of hash browns are golden brown and apple slices are tender. Serve directly from skillet or slide out of the skillet onto a serving platter.
Boil carrots and turnip/rutabaga SEPARATELY. When done, mash each SEPARATELY using as much cream, butter, and seasonings to your taste. Just before serving, drain any liquid formed at the bottom of the bowls and GENTLY combine them both. You should be able to see both carrot and turnip/rutabaga pieces in the combined dish. ENJOY! NB: Depending on your preferences, the amts of carrot vs turnip can be regulated. Leftovers freeze well.
Cooking the chicken - Add chicken, bay leaves and 3/4 teaspoon of salt to a large cooking pot with enough water to cover. Bring to a low boil and reduce heat to medium/low. Simmer partially covered until chicken is cooked through. Remove from water and set aside, cut the chicken into pieces when it's cool enough to handle. Strain the water from the pot reserving 4 cups of broth, keep the bay leaves. Add the 4 cups of reserved broth, bay leaves and the extra 4 cups of broth (or bouillon)back to your large cooking pot. Cooking the vegetables - While the chicken is cooking, bring 1/2 inch water to simmer in a skillet fitted with a steamer basket. Add celery, carrots and boiling onions; cover and steam until tender, about 15 minutes. Remove and set aside. Making the gravy - Simmer your chicken broth. Add butter, thyme and vermouth to the pot. Next your going to make a roux that will thicken your gravy - put your flour into a bowl and add just enough warm water to make a paste. Then using a wire whisk, slowly add the roux to the pot. Next add your evaporated milk and continue to simmer. If the gravy doesn't thicken slightly by the time your dumplings are finished, add another roux with the measurements halved. Preparing the biscuits - While your gravy is simmering, you can start making your biscuits. Place a little bit of flour on your cutting board and rolling pin. Open the package and knead the dough together with your hands. Roll it out into a sheet as best you can, the dough will be very resistant. Cut into thin strips about a half an inch thick and 3 inches long. Don't make them to thick or they won't cook properly. Putting it all together - Once finished with your dumplings stir your chicken, vegetables (including thawed peas) and herbs into your gravy. Next your going to place your dumplings on top of the water. Let them float undisturbed for a few minutes on top before you stir them inches Then you can add your next layer. When you've added all of your ingredients, cover the pot and let cook for at least 20 minutes on low heat, stirring occasionally. You can let it sit on the stove longer if you need to keep it warm for awhile.
Heat the oil in a large pot over moderate heat and saute the onion and garlic until tender but not brown. Add the stock, potatoes, salt, pepper, and cayenne and cook until the potatoes are tender, 20 to 30 minutes. Puree in an electric blender or food processor or press through a fine-mesh strained if desired. Serve hot or cold, adding the coriander immediately before serving.
In a microwave safe, 1 1/2 to 2 quart dish,(preferably with a handle) mix peanuts, sugar, corn syrup and salt. Microwave 4 Minutes at power 8. Stir. Microwave 4 minutes at power 8. Stir in butter and coconut rum mixture. Microwave 1 minute at high. Quickly stir in baking soda and pour onto silpat or other non-stick surface.
Cut whole chiles into strips. Place piece of chile and strip of cheese on each won ton wrapper. Fold corners in and dampen to seal. Let stand a few minutes. Fry in hot fat about 1 to 2 minutes, turning once, until lightly browned. Best eaten while crisp.
Peel tomatoes and process smooth. Saute garlic in large pot in olive oil. Add all other ingredients and simmer for 1 1/2 hours. Stir occasionally. This recipe is approx yield of 80 oz. If canning use canning salt otherwise this freezes nicely. I store in 20 oz containers.
Wash raisins, add the water and simmer for 10 minutes. Add the brown sugar. Moisten the cornstarch with vinegar and orange juice (and a little water if using a chopped orange). Stir into the raisin mixture and cook until thick. Add the milk. Roll out half the pastry to line an 8-inch pie plate. Fill with the raisin mixture. Cover with the other half of the pastry. Make three or four slits in the top crust. Bake at 400 F for 35 to 45 minutes.
In as small cup or bowl stir the flour into 3 tablespoons of the milk until smooth. Pour the remaining milk into a large saucepan. Whisk flour/milk mixture into milk in sausepan over low heat. Cook, stirring, for 5 minutes or until mixture thickens. Remove from heat. Stir in cheese, 1/4 teaspoon of the salt and the cayenne. Transfer to a large bowl and let cool. Preheat oven to 350-degrees F. Put the egg yolks in a bowl, then add the yolk mixture into the cheese mixture, whisking to combie. In a mixing bowl of an electric mixer, beat all 4 egg whites until foamy. Add remaining salt (1/4 teaspoon). Beat egg whites until stiff. Stir 1/4 of the egg whites into the cheese mixture. Fold in the remaining egg whites with a rubber spatula. Scrape mixture into a 3-quart ungreased souffle dish. Bake for 30-35 minutes or until puffed and cooked through. Serve immediately.
Brownies: Preheat oven to 350 degrees. Grease a 13x9" pan with cooking spray. Combine the brownie mix, egg, water, oil and coconut extract in a large bowl. Mix just until blended. Stir in the 1/2 c coconut and 1/2 c pecans. Pour into the prepared pan and bake for 20-25 minutes, or until done. Frosting: Combine 3/4 c sugar, butter, milk and egg yolks in a saucepan. Cook on medium high heat, stirring, until thickened (about 13-15 minutes). Add in the 1 c coconut, 3/4 c pecans and vanilla. Cook about 2 more minutes. When the brownies are done, pour on the warm topping and spread to the edges. Cool 20 minutes on a wire rack. Chill until ready to serve. You can use the foil to life the brownies out of the pan to make slicing easier.
Stir together the water, yeast, and sugar. Set aside until the yeast blooms, about 5 minutes. Place 3 cups of the flour and the salt in a mixing bowl. Add the yeast mixture and the oil, and stir to form a sticky dough. Knead, adding the remaining flour a little at a time, until the dough becomes a smooth, elastic ball, about about 5 to 8 minutes. If you use an electric mixer, combine the ingredients with the paddle attachment and then change to the dough hook. Add the flour, a little at a time, until the dough is smooth and comes away from the sides of the bowl, about 2 to 4 minutes. Turn the dough into a lightly oiled bowl and cover with a dry cloth or plastic wrap. Let rise in a draft free spot until doubled in size, about 30 minutes. Preheat the oven to 400 degrees. Once the dough has risen, lift it out and cut into 8 equal balls. Shape into flat 5-inch rounds for buns, or 6-inch oblongs for a hero- or hoagie-style rolls. Place on a lightly oiled baking sheet and cover with a dry cloth. Let rise in a draft free spot for 30 to 45 minutes. Gently glaze the buns with the egg and sprinkle with the sesame seeds, if desired. Bake for 10 to 12 minutes, until golden brown. Transfer to a cooling rack until ready to use.
Soak meats overnight in cold water to remove excess fat and salt. Cook meat and conchs in 2 qts water till soft. When meat is half cooked, add fish and crab and continue cooking till meat is tender. Peel eggplant. Add to pot with meat mixture. When soft, remove and chop fine. Return to pot. Wash greens, and chop fine or put through grinder. Cut up okras and add with greens to meat and eggplant mixture. Cook till greens become a dark green color. Continue to cook about 5 minutes longer. Taste, add a little salt if needed, and hot pepper if desired. If mixture is too thick, add 1-2 cups water.
Coat the bottom of a skillet or frying pan with cooking spray and heat on medium heat. Mince the Smart Bacon and add to the pan. Spray lightly with a thin layer of cooking spray and stir for a minute. Slice the scallions vertically into two to three thin strips and then cut them into thin slices, carrying up to the green parts. Check to make sure there is no mold or dirt in the greener parts of your scallions before slicing. If there is, don't use these parts. Add the chopped scallions to the minced veggie bacon and keep stirring for about three to four minutes or until the bacon starts to brown slightly. You want to crisp the Smart Bacon but you don't want to burn it, so keep an eye on the bacon. Set a timer if you need to because this stuff can burn easily if you don't pay attention. Turn the heat down to low, add the turmeric and keep stirring for another minute. Add the egg whites, sea salt, fresh cracked pepper and parsley, and stir together. Plate and pair with fresh fruit, whole grain toast, juice and water. The eggs are best served hot. Serving size is equivalent to three egg whites.
special note about spices (If you have a bulk foods or Whole Foods or Vitamin Cottage kind of grocer nearby, get the spices from the bulk section. They often cost 25% what you'd pay for a jar! My total ingredients expense was around $1.50, not including the milk!). In a medium-large saucepan, bring about 7 cups water to a boil. Meanwhile, add the 6 spices (do not add the tea yet). Once the water/spice mixture is boiling, add the tea. Boil 5 minutes, then remove from heat. (I know you're never supposed to boil tea, but I found this works just fine. If you don't want to boil the tea, just boil the spices for 5 minutes and steep slightly longer.). Stir in the brown sugar (or honey) and vanilla. Steep for 8 minutes, then strain into a glass container. While you wait for it to cool, pour a mug 2/3 full with your chai and add hot milk to the top. (If it isn't spicy or sweet enough, you can still add more spices to steep - just strain the mixture again before storing.) OR for a real treat, use hot evaporated milk (I wouldn't want this every day, because its a little sweeter and creamier than regular milk.). Store in the refrigerator for 7 days (maybe longer, but all chai concentrate containers claim 7 days is best). Note: Normally you'd use 1:1 ratio of chai:milk, but I brew it a little weaker and save $ on milk since I drink so much chai.
Preheat oven to 350°. Combine flour, cocoa, baking powder and salt. Beat butter and sugar until light and fluffy. Beat in eggs, vanilla and almond extracts. Mix in the flour mixture in stages. Stir in almonds and chocolate chips. Shape dough into 2 logs 3 inches wide and about 12-14 inches long. Place on ungreased baking sheet 3 inches apart. Bake for 20-30 minutes. Cool slightly and cut into 3/4-inch diagonal slices. Bake again for 10 minutes each side. Cool on a wire racks.
Cook the ground turkey in a medium skillet coated with cooking spray until cooked through. Drain excess juices from the pan. Place turkey in a bowl and set aside. Wipe the pan clean with a paper towel. In a small bowl, mix egg whites and skim milk. Scramble mixture in the skillet until egg whites are dry. Meanwhile, in a small skillet coated with cooking spray, lightly saute tomatoes, spinach, and garlic. Combine with cooked ground turkey and egg whites and mix until evenly distributed and all ingredients are heated through. Season with salt and pepper and serve immediately.
Measure the vegetable oil into a small saucepan. Cook the garlic and onion in it for about two minutes on medium or medium-low heat, until the onion is a bit tender and translucent. Add the flour, yeast, and tamari to make a paste. Add the water gradually, stirring constantly. Bring the gravy to a boil on medium to medium-high heat, stirring constantly -- the gravy has to boil for it to thicken. Add pepper. Stir in the sliced mushrooms, if desired. Add salt, if desired. If the gravy is too thin for your taste, add one or two tablespoons of flour or small amounts of cornstarch to thicken it and add. Use a wire whisk to eliminate lumps.
Preheat oven to 350F degrees. Generously grease 7" by 7" baking pan. In food processor, place 1 1/2 cups great northern beans, 1 cup peanut butter, 2 tablespoons honey, baking soda, and vanilla and puree until completely smooth. Taste and add additional honey, one tablespoon at a time, pureeing and taste testing after each addition, as desired. Taste testing is necessary because both peanut butter and honey vary in sweetness. (I use only 2 tablespoons of honey because I prefer my bars to strongly taste of peanut butter.) Mixture should taste like rich peanut butter and not taste like great northern beans, honey, or overly sweet. Allow food processor to blend for 3 to 5 minutes without stop to emulsify. Pour batter into deep bowl. Add eggs and combine with electric mixer. Add chocolate chips and combine with mixer. Pour batter into greased baking pan. Evenly sprinkle kosher salt over top of batter. Bake until slightly firm on top and edges pull away from the sides of the pan for 20 to 25 minutes. Allow to cool slightly and cut into 8 pieces. Eat while warm. Store in refrigerator or freeze. Peanut Butter Bars are still delicious when they are eaten slightly cold.
In a mixing bowl, beat the eggs with the evaporated milk. Add the flour, baking powder, and the seasonings. Mix until smooth. Add the shrimp and mixed vegetables, combining well. Heat oil in a 12-inch skillet to medium heat. Drop batter by tablespoonfuls and fry until golden brown. I usually fry 1 or 2 patties and taste them to make sure seasoning is just right. Adjust seasoning if needed. Using a bamboo skewer, pierce the center of patty to make sure that skewer comes out clean. A little bit of dough will be on the skewer but as long as it's not runny and still wet looking, it should be done. Drain on paper towels. Serve at room temperature.
Preheat broiler with oven rack about 6 inches from direct heat source. Preheat oil in a small skillet set over medium heat. Add mushrooms, garlic and salt and cook until mushrooms have released their liquid and turned golden brown, 5 minutes. Set aside to cool. In a medium bowl combine sirloin, scallion, soy sauce, pepper and cooled mushrooms and mix lightly. Form into a patty and place on a broiler pan. Broil until cooked to desired doneness, 3 minutes on each side for medium, and top with Swiss cheese while hot. Spread each side of the bun with mustard, top with lettuce, tomato and the burger.